Why I Love This Recipe

A big pot of white chicken chili is the kind of dinner that instantly makes the house feel a little cozier. It’s rich and creamy without being overly heavy, loaded with tender chicken, white beans, sweet corn, and just enough spice to keep every bite interesting. Add your favorite toppings, grab a handful of tortilla chips, and you’ve got the kind of meal everyone gathers around for.

Enjoying The Leftovers

This chili gets even better after a night in the refrigerator as all the flavors continue to come together. It’s one of my favorite recipes to make ahead because lunch the next day is just as comforting as dinner.

Storing

Store the chili in an airtight container in the refrigerator for up to 4 days. Keep toppings like avocado, cilantro, sour cream, and shredded cheese separate until you’re ready to serve.

Reheating

Warm the chili gently on the stovetop or in the microwave, stirring occasionally until heated through. If it has thickened in the refrigerator, add a splash of chicken broth to loosen it to your desired consistency. Finish with fresh toppings and a squeeze of lime before serving.

A bowl of white chicken chili with avocado, cilantro and Jalapeños on top.
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White Chicken Chili

Creamy, hearty, and packed with tender chicken, white beans, corn, and green chiles, this White Chicken Chili is everything you want in a cozy one-pot dinner. It's an easy high-protein recipe that's perfect for chilly evenings, meal prep, and topping with all your favorite chili fixings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1 lb chicken breast or shredded rotisserie chicken
  • 2 cans white northern beans, rinsed & drained
  • 1 can corn, drained
  • 1 small yellow onion, chopped
  • 3 cloves minced garlic, finely diced
  • 3 jalapeños, chopped
  • 2, 4oz cans diced green chilis
  • 1 quart chicken stock
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tsp chili Powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • Juice of 1/2 lime
Optional garnishes
  • Fresh Cilantro
  • Cheddar cheese
  • Sliced avocados
  • Sour cream
US – M

Instructions

  • I prefer to pre-bake my chicken in the oven while I’m preparing everything else. To make the chicken, simply season with salt and pepper and place it in the oven at 400 for 20-25 minutes until fully cooked. Once cooked, shred it and set it aside for later.
  • In a large pot, add 1 tbsp avocado oil to medium heat.
  • Add in the onions and jalapenos and saute for 2-3 minutes until soft. Add the minced garlic and saute for another minute until fragrant.
  • Add all the seasoning into the pot and mix until the onions and jalapenos are well coated. Saute for one more minute.
  • Next, add the beans, corn, green chilis, and chicken stock, mix well, and bring to a boil.
  • Cover with a lid and reduce the temperature to low. Simmer for 15-20 minutes to let the flavors come together!
  • Cut the cream cheese into cubes and add to the soup. Whisk until smooth and well incorporated. It takes about 5 minutes for the cream cheese to melt entirely.
  • Finally, add the shredded cooked chicken, heavy cream, and the juice of half a lime. Give it one more good mix.
  • Serve immediately with your toppings of choice. I love to eat it with sliced avocado, grated cheese, and freshly chopped cilantro. Enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 370kcal | Carbohydrates: 26g | Protein: 25g | Fat: 21g | Fiber: 4g | Calcium: 100mg | Iron: 3mg