White Chicken Chili

How to make creamy white chicken chili at home with simple ingredients, tender chicken, and beans for a satisfying weeknight dinner everyone will love.

Updated

March 14, 2026

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White chicken chili is the kind of recipe that earns a permanent spot in your weekly dinner rotation. It is creamy, packed with tender chicken and hearty beans, and comes together in just 25 minutes using simple pantry staples. If you have ever needed a comforting bowl of something warm without spending an hour in the kitchen, this is it.

I still remember the first time I made this on a chaotic Tuesday night. My youngest needed dinner fast, and I had chicken breast, a couple of cans of beans, and green chiles sitting in the pantry. That one-pot experiment turned into a recipe my family now requests every single week. The creamy broth, the gentle heat from the green chiles, and the tender chicken all work together in a way that just feels right. White chicken chili has become my go-to when I need something filling, flavorful, and fuss-free.

Ingredients for White Chicken Chili

I keep great Northern beans and canned green chiles stocked at all times because this recipe comes together so fast when I need it. The sour cream is what gives this white chicken chili its signature creamy finish, and tempering it first is the step that makes all the difference. I always use full-fat sour cream for the richest texture.

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 1 tablespoon minced garlic, about 3 cloves — I recommend fresh garlic over jarred for the best flavor
  • 2 cups low-sodium chicken broth — my preference is low-sodium so you control the salt level
  • 2 (14-ounce) cans great Northern beans (drained)
  • 2 (4-ounce) cans mild green chiles (with juices)
  • 1 pound boneless skinless chicken breasts (diced into 3/4-inch cubes) — in my experience, uniform pieces cook evenly every time
  • 1 cup corn kernels (fresh or frozen, thawed if frozen)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup full-fat sour cream — I usually temper it first to keep the chili smooth and creamy
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Step-by-Step Instructions

I recommend prepping all your ingredients before you turn on the heat. This recipe moves quickly, and having everything ready makes the process smooth and stress-free.

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 more seconds until fragrant. Watch it closely here since garlic burns fast and turns bitter.

Step 2: Add the chicken broth, drained beans, green chiles with their juices, diced raw chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes. The chicken is done when it turns white and opaque all the way through with no pink remaining.

Step 3: Place the sour cream in a small bowl. Ladle about 1/2 cup of hot chili liquid into the sour cream and whisk until smooth. This tempering step is key. Skipping it can cause the sour cream to curdle and turn grainy. Pour the tempered mixture back into the pot, stir gently, taste, and adjust seasonings before serving.

What to Serve with White Chicken Chili

This creamy chili pairs best with sides that bring crunch, freshness, or a little sweetness to balance the bold Tex-Mex flavors.

Warm Cornbread: The slight sweetness and crumbly texture of cornbread is a perfect match for the savory, spiced broth. It is also great for soaking up every last drop.

Tortilla Chips: Crunchy chips add texture and double as a scoop. They pair naturally with Tex-Mex flavors, just like the chips served alongside High Protein Chicken Enchiladas with White Sauce.

Simple Green Salad: A crisp salad with lime vinaigrette cuts through the richness and adds a fresh, bright note to the meal.

Cilantro Lime Rice: Light and aromatic, this rice adds volume for bigger families. It works the same way it does alongside this Honey Lime Chicken Avocado Rice Stack for a complete and balanced plate.

Southwest Chicken Casserole: If you love the Tex-Mex flavor profile of this chili, this casserole brings the same bold, comforting energy and works beautifully as a companion dish for meal prep nights.

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Storage and Serving Tips

Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

To reheat, warm individual portions in the microwave for 2 to 3 minutes, stirring halfway through. For a full pot, reheat on the stovetop over medium-low heat. If the chili thickens too much, add a splash of chicken broth to loosen it up. The sour cream may separate slightly when reheated, but a quick stir brings it right back together.

Pro tip: this chili is ideal for meal prep. I often double the batch on Sunday and portion it into containers for easy lunches all week. Top each bowl fresh with shredded cheese, diced avocado, a dollop of sour cream, or crushed tortilla chips right before eating.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes. Use about 3 cups of shredded rotisserie chicken and reduce the simmering time in Step 2 to just 5 minutes since the chicken is already fully cooked.

How do I make this chili thicker?

Stir in up to 1/4 cup of cornmeal during the last few minutes of cooking. You can also mash a portion of the beans before adding them to naturally thicken the broth.

Can I make white chicken chili in a slow cooker?

Absolutely. Combine everything except the sour cream in your slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. Temper and stir in the sour cream during the last 15 minutes before serving.

Conclusion

White chicken chili is proof that a comforting, flavorful dinner does not have to be complicated. With one pot, simple ingredients, and just 25 minutes, you get a creamy bowl that the whole family will love. Give it a try tonight and see why it quickly becomes a weeknight regular in your home.

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White Chicken Chili

A creamy one-pot white chicken chili made with tender diced chicken breast, great Northern beans, green chiles, and a rich sour cream broth. Ready in just 25 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 266

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 tbsp minced garlic about 3 cloves
  • 2 cups low-sodium chicken broth
  • 2 cans great Northern beans 14 oz each, drained
  • 2 cans mild green chiles 4 oz each, with juices
  • 1 lb boneless skinless chicken breasts diced into 3/4-inch cubes
  • 1 cup corn kernels fresh or frozen, thawed if frozen
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.67 cup full-fat sour cream tempered before adding

Equipment

  • Large pot
  • Small bowl
  • Ladle
  • Whisk

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 more seconds until fragrant. Watch it closely as garlic burns fast and turns bitter.
  2. Add the chicken broth, drained beans, green chiles with their juices, diced raw chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes. The chicken is done when it turns white and opaque with no pink remaining.
  3. Place the sour cream in a small bowl. Ladle about 1/2 cup of hot chili liquid into the sour cream and whisk until smooth. This tempering step prevents curdling. Pour the tempered mixture back into the pot, stir gently, taste, and adjust seasonings before serving.

Notes

For a thicker chili, stir in up to 1/4 cup of cornmeal during the last few minutes of cooking. Top each bowl with shredded cheese, diced avocado, sour cream, cilantro, or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating if the chili has thickened too much.

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