This white chicken chili is what I make when I want the comfort of a big bowl of chili without the heavy tomato and beef. Tender shredded chicken, creamy white beans, and mild green chiles in a savory, slightly tangy broth, finished with a squeeze of lime.

It all happens in one pot, and the weeknight shortcut is rotisserie chicken. If you like the idea of a cozy, spiced chicken soup, this also pairs well with my easy cornbread, which is perfect for dipping into the creamy broth.

Why You’ll Love This White Chicken Chili

This white chicken chili earns a regular place at the table for a few clear reasons.

One pot, simple steps. Everything simmers together, so cleanup stays easy.
Creamy without a heavy cream base. Mashed white beans and a little cream cheese give the broth body.
Mild but flavorful. Green chiles, cumin, and oregano add warmth without much heat.
Uses rotisserie chicken. A store-bought bird saves a whole step and stays juicy.
Great for a crowd. Set out toppings and let everyone build their own bowl.

Recipe Snapshot

Servings: 6 servings
Difficulty: Easy
Cuisine/Course: American, Tex-Mex, Soup/Main Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

What is white chicken chili? White chicken chili is a creamy chili made with chicken, white beans such as cannellini or great northern, green chiles, and a chicken broth base, instead of the tomatoes, red beans, and beef found in traditional chili, which gives it a lighter color and a milder, creamier flavor.

Ingredients

For the Chili

1 tbsp olive oil
1 medium yellow onion, diced
1 jalapeño, seeded and finely diced (leave the seeds in for more heat)
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1 can (4 oz / 115 g) diced green chiles
2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed, divided
4 cups (950 ml) chicken broth
3 cups (about 420 g) shredded cooked chicken (rotisserie chicken works well and saves time)
1 cup (150 g) frozen or canned corn, optional
4 oz (115 g) cream cheese, cut into cubes and softened (adds creaminess; sour cream works as a lighter substitute)
2 tbsp fresh lime juice

For Topping

Shredded Monterey Jack cheese
Diced avocado
Chopped fresh cilantro
Lime wedges
Crushed tortilla chips

Recipe Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: none required
Total Time: 45 minutes

Before You Start

Dice the onion and jalapeño and mince the garlic before you start cooking, since the early steps move quickly.
Wear gloves or wash your hands well after cutting the jalapeño, and avoid touching your eyes.
Shred the rotisserie chicken ahead of time so it’s ready to stir in near the end.
If you’re poaching raw chicken breasts instead of using rotisserie chicken, cook them to an internal temperature of 165°F (74°C) first.

Food safety note: wash your hands, cutting board, and utensils with hot soapy water after they touch raw chicken, before they touch any other ingredient.

Building the Base

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño, and cook for 5 to 6 minutes, until softened.
Add the garlic, cumin, oregano, coriander, salt, and pepper, and cook for 1 minute, stirring constantly. Why this works: toasting the spices in oil for a minute brings out their flavor, so the chili tastes deeper than if you’d stirred them into the broth.

Simmering the Chili

Stir in the green chiles, 1 can of the beans, and the chicken broth. Bring to a boil, then reduce the heat to a simmer.
Add the second can of beans to a bowl and mash about half of them with a fork, then stir the mashed and whole beans into the pot. Why this works: mashed beans dissolve into the broth and thicken it naturally, so you get a creamy texture without needing a flour roux.
Simmer uncovered for 15 minutes, stirring occasionally, until the broth thickens slightly.

Finishing

Stir in the shredded chicken and the corn, if using. Reduce the heat to low.
Add the cream cheese cubes and stir until melted and smooth, about 2 to 3 minutes. Don’t let the chili boil after the cream cheese goes in. Why this works: keeping the heat low helps the cream cheese melt smoothly instead of splitting or turning grainy.
Stir in the lime juice, then taste and adjust the salt.

💡 Quick Tip: If the chili is thicker than you like, thin it with a splash of chicken broth. If it’s too thin, mash a few more beans against the side of the pot.

Serving

Ladle into bowls and add toppings, such as shredded cheese, avocado, cilantro, and crushed tortilla chips, with lime wedges on the side.

bowl of white chicken chili with toppings

Common Mistakes and Troubleshooting

Problem: The chili is thin. Why: The beans weren’t mashed, or the chili didn’t simmer long enough to thicken. Fix: Mash more beans against the side of the pot, and simmer a few extra minutes uncovered.

Problem: The chili tastes bland. Why: The spices weren’t toasted, or the finishing salt and lime were skipped. Fix: Cook the spices in oil for the full minute, and finish with lime juice and a pinch of salt.

Problem: The cream cheese stays lumpy or the chili looks grainy. Why: It was cold when added, or the chili was boiling. Fix: Soften the cream cheese first, cut it into cubes, and stir it in over low heat.

Problem: The chili is too spicy. Why: The jalapeño seeds and ribs carry most of the heat. Fix: Remove the seeds and ribs next time, and serve with sour cream or avocado to cool each bite.

Variations and Substitutions

Slow cooker version: Combine everything except the cream cheese, lime juice, and corn in a slow cooker and cook on low for 6 to 7 hours. If using raw chicken breasts, cook them to 165°F (74°C), shred, and stir in with the cream cheese for the last 30 minutes.
Extra heat: Add a second jalapeño, a pinch of cayenne, or a spoonful of hot sauce at the table.
Dairy-free version: Skip the cream cheese and mash an extra half can of beans, then stir in 1/2 cup of coconut milk at the end.
Extra vegetables: Add diced poblano pepper with the onion, or stir in a handful of chopped spinach at the end.

Allergen Information

Contains: dairy.

For a dairy-free version, follow the dairy-free variation above and use dairy-free toppings.
Check the labels on your chicken broth and spices, since some brands contain gluten, soy, or other additives that vary by product.
This recipe does not contain egg, nuts, or shellfish as written. This information reflects the recipe as written and does not guarantee safety for your specific dietary needs or kitchen environment.

What to Serve With White Chicken Chili

Warm cornbread for dipping
Crushed tortilla chips or tortilla strips on top
A crisp green salad with a lime vinaigrette
Cold limeade or sparkling water with lime

Storage, Reheating, Freezing, and Make-Ahead

Refrigerator: Cool the chili within 2 hours, then store in an airtight container for up to 4 days.
Reheating: Warm on the stovetop over medium-low heat, stirring often, with a splash of broth if it has thickened. Heat until steaming hot and 165°F (74°C) throughout.
Freezer: Freeze in airtight containers for up to 3 months. The cream cheese may look slightly separated after thawing, but stirring while reheating brings it back together.
Make-ahead: Make the chili through step 5 a day ahead, then reheat, stir in the chicken, cream cheese, and lime juice just before serving.

Nutrition Information (Per Serving, Based on 6 Servings, Without Toppings)

Calories: 340
Protein: 28 g
Carbohydrates: 28 g
Fat: 13 g
Fiber: 7 g
Sugar: 4 g
Sodium: 900 mg

Values are approximate and may vary based on exact ingredients and brands used.

Frequently Asked Questions

Can I make white chicken chili ahead of time? Yes, it keeps well in the fridge for up to 4 days and tastes even better the next day. Add a splash of broth when reheating, since it thickens as it sits.

Why is my white chicken chili thin? The beans may not have been mashed, or it needs a few more minutes to simmer. Mash some beans against the side of the pot and simmer uncovered until it thickens.

Can I use raw chicken instead of rotisserie chicken? Yes, poach or bake raw chicken breasts first, make sure they reach 165°F (74°C), then shred and stir them in near the end of cooking.

Can I freeze white chicken chili? Yes, for up to 3 months. The cream cheese may separate a little when thawed, so stir well while reheating.

How spicy is white chicken chili? It’s mild as written, since green chiles add flavor more than heat. Leave the jalapeño seeds in, or add cayenne or hot sauce, for more spice.

What’s the difference between white chili and regular chili? White chili uses chicken, white beans, green chiles, and a chicken broth base instead of beef, red beans, and tomatoes, so it’s lighter in color and milder and creamier in flavor.

If you make this one, I’d love to hear how it turned out. Leaving a star rating or a quick comment below genuinely helps other home cooks find this recipe.

Final Thoughts

This white chicken chili proves that a one-pot dinner can be creamy, hearty, and a little bright all at once. Toast the spices, mash some beans, and finish with lime, and you’ll have a pot worth making all through the cooler months.