The first time I made this white chicken chili it felt like the cozy cousin of classic chili — all the comfort without the heaviness.
It came together fast, used pantry staples, and gave me that creamy, slightly spicy bowl I wanted on a chilly night.
If you like chili that’s bright with lime, tangy sour cream, and a soft, bean-forward texture, this recipe is a keeper.
For an even simpler weeknight version, try my go-to easy version linked below in the introduction.
Why You’ll Love This Recipe
- Fast: On the table in under an hour if your chicken is pre-cooked.
- Crowd-pleasing: Mild heat, creamy broth, and familiar textures make it universally loved.
- Flexible: Swap yogurt for sour cream, use leftover rotisserie chicken, or make it in a slow cooker.
- Freezer-friendly: Makes excellent lunches for the week or a ready dinner for busy nights.
The texture is rich and velvety without being heavy. Pureeing a portion of the great northern beans gives the broth body and slipperiness while still leaving whole beans for bite. The diced green chiles and lime juice add bright, vegetal notes that cut through the creaminess, and the shredded chicken offers savory, meaty pockets you can shred apart with your spoon.
“I made this for my family and they couldn’t stop spooning it up — perfect balance of creamy and bright. Five stars!” — Sarah, reader
Try a quick weeknight adaptation here if you want an even faster route.
Key Ingredients
Olive oil — A mild extra-virgin olive oil gives a clean base to sauté the onion without overpowering the chili. Use a neutral extra-virgin or light olive oil if you plan to sear for any length of time; it won’t scorch and will develop a sweet onion flavor.
Great northern beans — These beans are the backbone of the silky texture. They mash smoothly when pureed and retain a delicate flavor. If you prefer a creamier body, use an immersion blender on a portion of the pot instead.
Diced green chiles — Canned green chiles bring gentle heat and a Southwestern, roasted pepper flavor. Hatch or New Mexico-style chilies are great; stick to two 4-ounce cans for consistent heat and moisture balance.
Shredded cooked chicken — Rotisserie chicken gives the best flavor and convenience. It stays tender in the soup and soaks up the broth. Leftover baked chicken works too; just shred against the grain for the best bite.
Full ingredient list:
- 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
- 1/2 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*)
- Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for serving
Step-by-Step Instructions
Step 1: Sweat the aromatics
Heat the olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion is softened and turning translucent, about 3–5 minutes. Add the minced garlic and cook for just 30 seconds more until fragrant.
Pro Tip: You’ll know the aromatics are ready when the onion is glossy and soft but not browned; browned bits will add bitterness.
Step 2: Build the broth
Pour in the low-sodium chicken broth, then stir in both cans of diced green chiles. Add the ground cumin, cayenne pepper, paprika, and dried oregano. Squeeze in the lime juice and season with salt and freshly ground black pepper to taste.
Pro Tip: Taste the broth now — the spices should be present but not loud. Low-sodium broth lets you control the seasoning; adjust salt at the end as the beans and sour cream will concentrate flavors.
Step 3: Prepare the beans
Drain and rinse the two cans of great northern beans in a fine strainer under cool water. Scoop a large ladleful of the drained beans into a food processor and add a splash of the hot broth. Puree until smooth.
Pro Tip: Pureeing only a portion of the beans gives you a creamy base while keeping contrasting texture from whole beans. If you don’t have a processor, mash beans with a potato masher against the side of the pot.
Step 4: Combine and simmer
Add the pureed beans back to the pot along with the remaining whole beans and the corn. Bring the soup to a gentle simmer, uncovered, and let it cook for 15–30 minutes to thicken and let the flavors meld.
Pro Tip: Simmer uncovered to reduce and concentrate flavor. Stir occasionally; the chili should thicken but remain ladleable — not paste-like.
Step 5: Finish with dairy and chicken
Remove the pot from the heat and stir in the sour cream (or plain Greek yogurt) until fully incorporated. Add the shredded cooked chicken and stir gently to warm through.
Pro Tip: Temper the sour cream by whisking a few spoonfuls of hot broth into it first if you’re worried about curdling. Avoid boiling once the dairy is added.
Step 6: Serve and garnish
Ladle the chili into bowls and top with chopped fresh cilantro, shredded cheese, sliced avocado, and crushed tortilla chips or green onions as desired.
Pro Tip: A squeeze of extra lime juice at the table brightens the whole bowl. Add avocado just before serving to avoid browning.
Expert Tips for Success
- Control the heat: Cayenne is potent. Start with 1/4 teaspoon and increase in 1/8 teaspoon increments after tasting. If you have trouble with heat, add more sour cream or Greek yogurt to mellow the spice.
- Use low-sodium broth: This lets you build flavor slowly and avoid an overly salty final product after reduction. If using regular broth, halve the added salt and taste mid-simmer.
- Don’t over-pure beans: Pureeing half the beans yields a creamy, thick texture while keeping the integrity of whole beans. Fully pureeing removes pleasant bite and makes the chili too mousse-like.
- Rotisserie chicken shortcut: Using a store-bought rotisserie chicken saves time and adds depth from the roasted skin and seasoning. Remove the skin and shred the meat finely for even distribution.
- Corn choice matters: Fresh corn kernels added late in the simmer retain sweetness and texture. If using frozen corn, stir it in frozen and simmer just a few minutes to heat through.
- Avoid curdling: When adding sour cream or yogurt, remove the pot from heat and stir slowly. If your pot is very hot, temper the dairy with a few tablespoons of hot broth first.
- Tools that help: A 5-6 quart pot provides enough surface area for reduction. A small food processor or blender is useful for pureeing beans quickly and evenly.
- Flavor balance: Lime juice and cilantro are essential brighteners. Add lime cautiously and always taste before the final squeeze to keep it balanced.
- Make-ahead tips: The chili becomes better after a day in the fridge as the flavors deepen, but add fresh cilantro and avocado just before serving.
- Troubleshooting thin chili: If your chili seems thin, remove a cup of liquid and whisk in 1–2 tablespoons of masa harina or cornmeal to thicken, then return to the pot and simmer a few minutes.
Storage & Freezing
Fridge: Cool the chili to room temperature within two hours of cooking. Store in an airtight container for up to 4 days. Reheat individual portions in the microwave or gently on the stove over medium-low heat, stirring occasionally.
Freezer: To freeze, portion the chili into freezer-safe containers or heavy-duty freezer bags. Press flat in bags for faster thawing and store for up to 3 months. Label with date and contents.
Thawing & reheating: Thaw overnight in the refrigerator for best texture. Reheat on the stove over low heat, adding a splash of chicken broth if needed to loosen the consistency. If using a microwave, reheat in short bursts and stir between increments to avoid hot spots.
Rejuvenating frozen chili: After freezing, the beans may absorb some liquid and thicken. Stir in 1/4 to 1/2 cup chicken broth when reheating and finish with a spoonful of sour cream or Greek yogurt to restore creaminess.
Need a slow-cooker plan? Check this slow cooker method for a hands-off option.
Variations & Substitutions
- Green chile swap: Use roasted poblano or Anaheim chiles for a smokier profile. Add them sautéed with the onion instead of canned for better texture.
- Dairy-free: Replace sour cream with full-fat coconut milk and omit any cheese. Add a squeeze of lime to mimic the tang.
- Vegetarian version: Replace chicken with an extra can of beans and add diced sweet potato or roasted cauliflower for substance. Use vegetable broth instead of chicken broth.
- Spicy upgrade: Add 1-2 chopped jalapeños with the onion or stir in a chipotle in adobo for smoky heat. Adjust cayenne down to avoid double-counting spice.
- High-protein tweak: Stir in quinoa or use a high-protein bean mix for an extra protein boost; see this high-protein variation for ideas.
Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
A: Yes. Sauté the onion and garlic first, then transfer all ingredients except sour cream and fresh toppings to the slow cooker. Cook on low for 3–4 hours or on high for 1.5–2 hours. Stir in sour cream at the end and shred in the rotisserie chicken. For a full slow-cooker plan, see the linked method above.
Q: Can I use other beans instead of great northern beans?
A: Cannellini beans are the closest substitute and will yield a similar creamy texture. Navy beans will also work but may break down more. Avoid kidney beans; their stronger flavor and darker color change the character of the chili.
Q: How do I keep the chicken from getting tough?
A: Add fully cooked shredded chicken only at the end and warm it gently in the hot soup off the heat. Overcooking shredded chicken in simmering liquid can make it stringy and dry.
Q: Is this recipe spicy?
A: It’s mildly spicy from the diced green chiles and a small amount of cayenne. You can reduce or omit the cayenne for a milder bowl or add extra cayenne/jalapeño for more heat.
Q: Can I make this ahead for a party?
A: Absolutely. Make the chili a day ahead and reheat slowly. Keep garnishes like avocado and chips separate until serving for best texture.
Conclusion
This white chicken chili is a dependable weeknight winner — creamy, bright, and forgiving of substitutions.
If you loved this version, you may also enjoy an alternate take from a trusted food blog like Cooking Classy’s White Chicken Chili (BEST EVER!) for another classic spin.
For a richer, creamier approach with extra tips, see this detailed recipe at Tastes Better From Scratch’s creamy white chicken chili.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you made it!
White Chicken Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil Extra-virgin olive oil for sautéing
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies For gentle heat and flavor
- 1.5 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper Adjust for spice preference
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime, juice from
- to taste Salt and freshly ground black pepper For seasoning
Main Ingredients
- 2 15 oz cans great northern beans Bean base for texture
- 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)
For Serving
- to taste Fresh cilantro For garnish
- to taste shredded cheese For garnish
- to taste tortilla chips For garnish
- to taste green onions For garnish
- to taste avocado For garnish, add just before serving to avoid browning
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth and stir in the diced green chilies, followed by the cumin, cayenne pepper, paprika, and oregano.
- Squeeze in the lime juice and season with salt and freshly ground pepper.
- Drain and rinse the great northern beans. Puree a portion of the beans with a splash of hot broth in a food processor until smooth.
- Add the pureed beans back into the pot along with the whole beans and corn. Bring to a gentle simmer and cook uncovered for 15–30 minutes.
- Remove from heat and stir in the sour cream until fully incorporated.
- Add the shredded cooked chicken and stir gently to warm through.
- Ladle the chili into bowls and top with cilantro, cheese, avocado, and tortilla chips.
