The Best White Chicken Chili
This creamy White Chicken Chili is a cozy, hearty twist on classic chili made with tender shredded chicken, white beans, green chilies, and warming spices in a savory, mildly spicy broth. Perfect for chilly nights or easy weeknight dinners, this flavorful one-pot meal is also freezer-friendly and naturally gluten-free. Learn how to make the best white chicken chili with just a few simple ingredients!
Ingredients
- Olive oil
- 1 yellow onion diced
- 3 –4 garlic cloves minced
- 2 4 oz cans chopped green chilies (or fresh)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp ground coriander
- Salt and pepper to taste
- 3 cups cooked shredded chicken rotisserie chicken works well
- 2 15 oz cans white beans (Great Northern or Cannellini), drained and rinsed
- 4 cups chicken broth
- 4 oz cream cheese
- ½ cup heavy cream or half and half
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add green chilies, cumin, oregano, chili powder, coriander, salt, and pepper. Toast spices for 1 minute.
- Pour in chicken broth, then add shredded chicken and white beans.
- Simmer for 15–20 minutes, allowing flavors to blend.
- Stir in cream cheese and heavy cream until melted and creamy.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with cilantro and lime wedges if desired.
Notes
- Swap heavy cream with sour cream or Greek yogurt for a tangy twist.
- Add jalapeños or cayenne for extra heat.
- For a vegetarian version, omit the chicken and add more beans or sweet potatoes.
- Corn kernels add sweetness and texture.
- Store in the fridge for up to 4 days; freezes well.
- To reheat, warm on the stovetop or microwave, adding broth if needed.