White Chicken Chili: The Perfect Comfort Food for Busy Weeknights
White Chicken Chili
Creamy White Chicken Chili is incredibly easy to make, whether on the stovetop, in the slow cooker, or in the Instant Pot. I love using leftover chicken, which makes this a super fast and delicious weeknight meal!
Why I LOVE this recipe:
- Healthy: Unlike many white bean chili recipes that use half & half, cream, and cream cheese, this one has a flavorful broth base. I use sour cream to make it creamy, but you can easily substitute with Greek yogurt if you’d like.
- Easy: Depending on how much time I have, I can make this on the stovetop, in the slow cooker, or in the Instant Pot. It’s practically foolproof!
- Leftover Chicken: One of my favorite things about this recipe is that I can use leftover cooked chicken (or rotisserie chicken) to speed up the process. Of course, you can also use raw chicken and cook it with the broth.
How to Make White Chicken Chili:
- Cook Onions: Heat olive oil in a 5 or 6-quart pot over medium-high heat. Add onion and sauté until softened, then add garlic and cook for about 30 seconds.
- Add Flavor: Stir in chicken broth, green chilies, cumin, paprika, cayenne, oregano, lime juice, and season with salt and pepper to taste.
- Thicken Chili: Drain and rinse the beans in a strainer. Measure out a large ladleful of beans and blend it with a little bit of the broth in a food processor until smooth. Add this thickened mixture, along with the whole beans and corn, to the pot. Let it simmer for 15-30 minutes, uncovered.
- Remove from Heat: Once it’s done, stir in sour cream and chicken.
- Serve: Serve the chili topped with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Storing Instructions:
Store any leftover White Chicken Chili in the refrigerator for 3-4 days. You can reheat it in the microwave or on the stovetop.
Freezing Instructions:
You can cook the chili up to step 5 and let it cool before freezing for up to 3 months. Freeze the cooked chicken separately. When you’re ready to reheat, thaw it in the refrigerator overnight, then simmer on the stovetop until warm. Stir in the cooked chicken and sour cream after reheating. (I prefer to freeze the soup before adding the sour cream since it doesn’t freeze well and may separate during reheating.)
Recipe Variations:
- Green Chiles/Spice level: I usually use mild green chiles, but if you’re sensitive to spice, you can use 1 can instead of 2. You could also leave out the cayenne pepper or substitute ½ cup salsa verde (I love Herdez brand).
- Chicken: If you want to use raw chicken, add 1.5 lbs in step 2, along with the chicken broth.
- Beans: I often use any small white beans, but sometimes I substitute with pinto beans.
- Vegetarian: To make this chili vegetarian, simply leave out the chicken and use vegetable broth. You can also add extra vegetables like bell peppers and zucchini.
- Slow Cooker: For the slow cooker method, add 2 raw chicken breasts (or use rotisserie chicken and stir it in at the end), broth, green chilies, spices, lime juice, corn, and drained beans. Sauté the onions for a few minutes, then add garlic. Slow cook on low for 5 hours or high for 3 hours. Shred the chicken after cooking, then optionally puree some of the soup for a thicker consistency. Stir the shredded chicken and sour cream back in before serving.
- Instant Pot: For the Instant Pot version (though I think the stovetop method is quicker!), use the sauté setting to cook onions and garlic. Then, add raw chicken breasts (or rotisserie chicken), chicken broth, green chilies, spices, lime juice, corn, and drained beans. Set the Instant Pot to Manual/High Pressure for 8 minutes. Let the pressure naturally release for 15 minutes, then shred the chicken. Puree part of the soup if you want it thicker, return the shredded chicken, and stir in sour cream before serving.
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
- 2 1/2 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- ½ teaspoon paprika
- 1/2 small lime juice from
- salt and freshly ground black pepper to taste
- 2 15 oz cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn frozen or fresh
- 2 heaping cups cooked chicken shredded (rotisserie or left-over chicken*)
Topping Suggestions:
- Fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Instructions
- Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
- Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
