Why You’ll Love This Recipe

I love how forgiving and flavorful this white chili is. It’s creamy but not too rich, loaded with protein, and packed with a warm blend of spices that bring depth without overpowering. It’s the kind of meal I can build as I go, adjusting the ingredients based on what I have. My family loves the toppings bar—everyone gets to customize their bowl. And even though it starts simple, the result is anything but boring.

Ingredients

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

olive oil or butter
medium onion, finely diced
garlic, minced
jalapeños (or red pepper flakes)
ground cumin
dried oregano
ground coriander (optional but adds depth)
diced green chiles (canned)
white beans (cannellini or Great Northern), drained and rinsed
chicken stock (low-sodium preferred)
cooked shredded chicken (rotisserie or homemade)
sour cream or Greek yogurt
half and half or milk
corn (fresh, frozen, or optional)
lime juice
salt and black pepper
fresh cilantro (optional)

Directions

I warm the olive oil in a heavy-bottomed pot over medium heat and add the onion with a pinch of salt. I let it cook for 6–8 minutes until it’s soft and golden.
I stir in the garlic, chopped jalapeños, cumin, oregano, and coriander. I let everything toast together for about 60 to 90 seconds to wake up the spices.
Then I add the green chiles, white beans, and chicken stock. I bring it to a gentle simmer—not a boil—and let it cook for about 12 to 15 minutes.
To make it creamier without overdoing the dairy, I mash some of the beans right in the pot with a potato masher—about six good presses. Sometimes I blend a cup of the chili for an extra silky finish.
I stir in the shredded chicken and corn, and let everything simmer another 5–8 minutes.
With the heat turned to low, I stir in the sour cream and half and half. I make sure it doesn’t boil so the dairy stays smooth.
I finish it off with a generous squeeze of lime juice and a handful of chopped cilantro.

Servings and timing

This white chili recipe serves about 6 and comes together in just under an hour:

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

Variations

I’ve made this white chili a dozen different ways, depending on what’s in the fridge. Sometimes I swap the green chiles for salsa verde, or add diced zucchini for a veggie boost. I skip the chicken for a vegetarian version and use an extra can of beans. A splash of ranch seasoning gives it a comfort food twist, and if I want heat, I add extra jalapeño seeds or a diced serrano. Just don’t add smoked paprika—I tried that once and it dulled the flavors.

storage/reheating

Once cooled, I store the chili in airtight containers in the fridge for up to 4 days. When reheating, I do it gently over medium-low heat and add a splash of stock or water if it thickened too much. It also freezes well for up to 2 months. I usually portion it into freezer-safe containers for easy lunches or quick dinners down the line.

FAQs

Can I make this white chili without dairy?

Yes, I just skip the sour cream and half and half. I mash extra beans for creaminess and sometimes add a splash of unsweetened almond milk to round it out.

Is rotisserie chicken okay to use?

Absolutely. I often use rotisserie chicken when I’m short on time. I shred it while it’s still warm—it falls apart easily and soaks up flavor beautifully.

How can I make it spicier?

I add more jalapeño seeds or toss in a diced serrano. A pinch of cayenne stirred in at the end also adds heat without changing the flavor too much.

How do I thicken the chili more?

I mash more beans or simmer the chili a bit longer uncovered. For extra thickening, I whisk a teaspoon of cornstarch into cold milk and stir it in gently toward the end.

Can I use turkey instead of chicken?

Yes, leftover turkey works great here. I usually add an extra pinch of cumin to bring it to life. It’s a perfect use for holiday leftovers.

Conclusion

This white chili has earned a permanent spot in my recipe rotation. It’s simple, soothing, and packed with flavor, whether I’m making it on a snow day or just trying to stretch a rotisserie chicken into something special. It’s the kind of meal that feels like a warm hug—especially when served with all the toppings and a side of cornbread. I’ve learned to let the onions take their time, trust the lime to brighten it up, and never underestimate the power of a good spoonful of sour cream.

White Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

This cozy white chili is creamy, comforting, and full of flavor from white beans, green chiles, tender chicken, and a splash of lime. It’s the perfect bowl for chilly nights and busy family dinners.

Instructions

Sauté aromatics:
Heat olive oil in a heavy pot or Dutch oven over medium heat. Add onion and a pinch of salt; cook until soft and golden at the edges, 6–8 minutes.

Add spices:
Stir in garlic, jalapeño, cumin, oregano, and coriander. Cook 1–2 minutes, stirring constantly.

Build the base:
Add diced green chiles, white beans, and chicken stock. Bring to a gentle simmer and cook for 12–15 minutes.

Mash some beans:
Use a potato masher to lightly mash about half the beans to thicken the chili. (Or blend 1 cup in a blender for a creamier texture.)

Add chicken and corn:
Stir in shredded chicken and corn. Simmer 5–8 minutes, until everything is heated through.

Finish with dairy and lime:
Reduce heat to low. Stir in sour cream and half and half — do not boil. Add lime juice and season with salt and pepper to taste.

Garnish and serve:
Top with cilantro and serve with your favorite toppings. Enjoy warm!

Notes

Adjust salt: Taste your stock before seasoning — some brands are saltier than others.

Creaminess tip: Mash beans instead of adding extra dairy for a lighter version.

Lime and cilantro order: Add lime juice before cilantro for balanced flavor.

Dairy-free option: Skip the sour cream and half and half; mash extra beans and add a splash of unsweetened almond milk instead.

Storage: Refrigerate up to 4 days or freeze for 2 months. Reheat gently, thinning with stock or water if needed.

Flavor improves overnight: The chili tastes even better the next day as the spices meld.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Chicken
Method: Stovetop
Cuisine: American