Name: White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1½ teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon chili powder; ¼ teaspoon cayenne pepper (optional); 2 (4 oz) cans diced green chiles; 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed; 3 cups cooked shredded chicken; 3 cups chicken broth; ½ cup sour cream or heavy cream; ½ cup shredded Monterey Jack or Pepper Jack cheese; Salt and black pepper, to taste; Juice of ½ lime (optional); Sliced avocado; Extra shredded cheese; Chopped cilantro; Crushed tortilla chips; Sliced jalapeños

Why You’ll Love This Recipe

I love how simple and flavorful this recipe is. It comes together with pantry staples, and the flavors just get better as it simmers. It’s creamy, just the right amount of spicy, and incredibly customizable. Whether I serve it for a weeknight dinner, a lazy Sunday, or meal prep for the week, it never disappoints. Plus, it’s a one-pot wonder—which means fewer dishes for me.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for heat)
2 (4 oz) cans diced green chiles
2 (15 oz) cans white beans (like cannellini or great northern), drained and rinsed
3 cups cooked shredded chicken (rotisserie works great)
3 cups chicken broth
½ cup sour cream or heavy cream
½ cup shredded Monterey Jack or Pepper Jack cheese
Salt and black pepper, to taste
Juice of ½ lime (optional)

For Topping (optional):
Sliced avocado
Extra cheese
Chopped cilantro
Crushed tortilla chips
Sliced jalapeños

directions

I heat the olive oil in a large pot or Dutch oven over medium heat. I sauté the onion until soft, about 5 minutes, then add garlic and cook for 1 minute more.
I stir in cumin, oregano, chili powder, and cayenne, letting the spices toast briefly to bring out their flavor.
I add the green chiles, white beans, chicken, and chicken broth. I bring the mixture to a gentle boil, then reduce to a simmer and let it cook uncovered for 15–20 minutes.
I stir in the sour cream (or heavy cream) and shredded cheese until everything is creamy and well combined.
I season with salt, pepper, and a squeeze of lime juice if I want a brighter flavor.
I ladle the chili into bowls and top with whatever I’m in the mood for—avocado, cilantro, cheese, chips—you name it.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories per serving: 380 kcal

Variations

When I want to make it lighter, I use Greek yogurt instead of sour cream. If I’m craving a thicker chili, I mash some of the beans before stirring them in. I’ve also tossed in frozen corn or diced zucchini for a veggie boost. And when I want extra heat, I throw in a chopped jalapeño with the onion.

storage/reheating

This chili keeps well in the fridge for up to 4 days. I reheat it on the stove over medium heat or in the microwave in 30-second bursts, stirring often. It also freezes great—just store in airtight containers and thaw overnight before reheating.

FAQs

Can I make this in a slow cooker?

Yes. I add everything except the cream and cheese to the slow cooker and cook on low for 6–7 hours or high for 3–4. I stir in the cream and cheese at the end.

Is this chili spicy?

It has a mild kick from the green chiles and spices, but I can easily adjust the heat by using mild chiles or omitting the cayenne.

What beans work best?

I like using cannellini or great northern beans, but navy beans work too. They’re all creamy and soak up the flavors well.

Can I use uncooked chicken?

Yes. I add raw boneless chicken breasts or thighs directly to the pot, simmer until cooked through (about 20–25 minutes), then shred and return to the pot.

Can I make this dairy-free?

Definitely. I skip the cream and cheese or replace them with dairy-free alternatives like coconut cream and vegan cheese.

Conclusion

White Chicken Chili is one of those effortless meals that feels like a hug in a bowl. It’s creamy, flavorful, and endlessly customizable, making it a staple in my kitchen. Whether I’m feeding a crowd or just want a comforting bowl for myself, this recipe always delivers—and I love how easy it is to throw together with ingredients I usually already have on hand.