When you’re craving comfort food but want something lighter than traditional beef chili, Easy White Chicken Chili is the perfect answer. Creamy, hearty, and full of flavor, it’s everything you love about chili — but with a refreshing twist. White beans, tender chicken, green chiles, and warming spices come together in one comforting bowl.
Whether you’re making a quick weeknight dinner, prepping for a chilly night in, or planning a healthier meal option, this chili delivers every time. And yes — it’s all done in one pot, on the stovetop, with minimal fuss.
Table of Contents
Why You’ll Love This Easy White Chicken Chili
- Light but satisfying. Packed with lean protein, white beans, and savory broth.
- Creamy with no heavy cream. You can use a little light sour cream or Greek yogurt.
- One-pot magic. Less cleanup, more flavor.
- Versatile. Make it spicy or mild, dairy-free or ultra creamy — your call.
- Fast and freezer-friendly. Ready in 30 minutes, and it reheats beautifully.
Perfect for holidays (like a White Christmas Chili) or quick weeknight dinners, this chili fits any mood.
Ingredients
Here’s everything you need to make this creamy white chili:
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced or shredded (can use rotisserie)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (4 oz) diced green chiles
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (optional for mild spice)
- 1/4 tsp ground coriander (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup sour cream or plain Greek yogurt (for creaminess)
- 1/2 cup shredded Monterey Jack or white cheddar cheese (optional)
- Juice of 1 lime (for brightness)
Pro Tip: Add a pinch of cayenne if you like it spicy, or a splash of cream for extra richness.
Step-by-Step Instructions
- Sauté aromatics. In a large pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds more.
- Cook the chicken. Add chicken pieces and cook until lightly browned and mostly cooked through.
- Season. Add cumin, oregano, chili powder, coriander, salt, and pepper. Stir to coat.
- Add liquids and beans. Stir in green chiles, white beans, and chicken broth.
- Simmer. Bring to a boil, reduce heat, and simmer 15–20 minutes, uncovered.
- Mash some beans. For thickness, mash some of the beans in the pot with the back of a spoon.
- Add creaminess. Stir in sour cream and shredded cheese (if using) until smooth. Do not boil.
- Finish. Add lime juice and taste for seasoning. Serve hot.
How to Serve White Chicken Chili
This chili shines on its own, but with the right toppings and sides, it becomes unforgettable.
Top With:
- Shredded Monterey Jack or white cheddar
- Sliced avocado
- Dollop of sour cream or yogurt
- Chopped fresh cilantro
- Jalapeño slices (for heat)
- Crushed tortilla chips or corn chips
- Extra squeeze of lime juice
Serve With:
- Tortilla chips or cornbread — for scooping
- Steamed white rice — for a heartier bowl
- Crusty bread or cheesy garlic bread
Looking for the perfect side? Don’t miss our Cheesy Garlic Bread: https://www.tastymealstodo.com/cheesy-garlic-bread/
Make it festive with a “White Chili Bar” — perfect for holidays or casual entertaining. Offer different toppings and let everyone build their bowl.
How to Store White Chicken Chili
White chicken chili keeps and reheats beautifully — just avoid boiling after adding dairy.
In the Fridge:
- Cool completely before storing.
- Store in an airtight container for up to 4 days.
- Reheat on the stovetop over medium-low heat, stirring occasionally. Add broth to loosen.
In the Freezer:
- Freeze without dairy if possible. Add sour cream/cheese when reheating.
- Use freezer-safe containers or bags, leaving room for expansion.
- Freeze for up to 2 months.
- Thaw in the fridge overnight, then reheat gently.
Pro Tip: Reheat gently to avoid curdling. If it separates, whisk in a splash of milk or broth to smooth it out.
Tips to Make the Best White Chicken Chili
- Use quality broth. It’s the base of your chili — use low-sodium for control.
- Mash beans for texture. No flour or cornstarch needed.
- Shred your own cheese. It melts better and prevents clumps.
- Don’t boil dairy. Add sour cream and cheese off the heat to avoid curdling.
- Spice carefully. Start mild — add heat gradually with chili flakes or jalapeños.
- Balance flavors. Add lime juice or vinegar to brighten; salt to enhance; cumin for earthiness.
- Use rotisserie chicken. Great for shortcuts — just add after simmering the broth.
- Rest the chili. Let it sit 5–10 minutes before serving to deepen flavor.
Variations of White Chicken Chili
- 1 Point White Chicken Chili: Use fat-free Greek yogurt, skip cheese, and use spray oil and skinless chicken breast. Perfect for WW plans.
- Crockpot / Slow Cooker: Add all ingredients (except dairy) to slow cooker; cook on LOW for 6 hours. Stir in dairy before serving.
- Creamy White Chili: Add ½ cup heavy cream or cream cheese for ultra richness.
- Spicy White Chili: Stir in chopped jalapeños, chipotle in adobo, or cayenne.
- Vegetarian Version: Skip chicken, use 3 types of beans, veggie broth, and jackfruit or mushrooms.
- Low-Fat / Dairy-Free: Use coconut milk or skip cheese and yogurt; still creamy with mashed beans.
- White Christmas Chili: Add corn and a bit of cream cheese — festive, rich, and comforting.
FAQs
Q1: Can I use rotisserie chicken?
Yes! Just shred and add during the last 5 minutes of simmering.
Q2: Can I make it dairy-free?
Yes, omit sour cream and cheese, or use dairy-free alternatives.
Q3: Is this chili spicy?
It’s mild as written. Add chili flakes or jalapeños to increase heat.
Q4: Can I freeze this chili?
Absolutely. For best results, freeze before adding dairy.
Q5: What’s the difference between white and red chili?
White chili uses white beans, chicken, and green chiles — no tomatoes.
Final Thoughts
This Easy White Chicken Chili is the creamy, comforting bowl you didn’t know you needed. Light enough for spring, hearty enough for winter, and endlessly customizable.
Make it your own with spice, dairy, or toppings — and enjoy a chili that’s perfect for holidays, meal prep, or quick dinners.
Looking for more chili ideas?
- Try our bold and savory Best Ground Beef Stovetop Chili
- Or go full flavor with The Pioneer Woman Chili
- Don’t forget to serve it with our Cheesy Garlic Bread
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Easy White Chicken Chili
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy, cozy, and incredibly easy — this White Chicken Chili is a lighter, one-pot twist on traditional chili. Packed with shredded chicken, white beans, and mild green chiles, it’s a family favorite for busy weeknights or comforting weekends.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced or shredded
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (optional)
- 1/4 tsp ground coriander (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup shredded Monterey Jack cheese (optional)
- Juice of 1 lime
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, 3–4 minutes. Stir in garlic and cook 30 seconds.
2. Add chicken and cook until lightly browned and mostly cooked through.
3. Add cumin, oregano, chili powder, coriander, salt, and pepper. Stir to coat.
4. Add green chiles, white beans, and chicken broth; stir to combine.
5. Bring to a boil, reduce heat, and simmer 15–20 minutes uncovered.
6. Mash some beans in the pot to thicken the chili naturally.
7. Stir in sour cream and cheese until smooth. Do not boil after adding dairy.
8. Add lime juice, taste, and adjust seasonings.
9. Serve hot with toppings of choice like cilantro, avocado, and tortilla chips.
Notes
Use rotisserie chicken for faster prep.
To make dairy-free, omit sour cream and cheese or use plant-based versions.
To make spicy, add jalapeños or cayenne pepper.
For freezer storage, omit dairy until reheating to prevent curdling.
Garnish with shredded cheese, lime wedges, cilantro, or tortilla strips for presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1 1/2 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 65mg