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Introduction

I first stumbled on this White Chicken Chili on a blustery November evening when I needed something warm, bright, and comforting after a long day. The kitchen smelled of toasted cumin and garlic, and the first spoonful felt like a cozy blanket for my soul. I kept tweaking it over several winters until it became the bowl of home my family requests whenever the weather turns cold.

This recipe is creamy but not heavy, with tender shredded chicken, soft white beans, and a gentle heat that builds without overpowering. If you like recipes that are simple to make and full of flavor, you will love this one. For a different take with chickpeas, see this cozy white chicken chili variation for inspiration.

Why make This Recipe

This White Chicken Chili is:

A family-approved comfort meal that comes together quickly on weeknights.
Lighter than a heavy cream-based chowder while still being luxuriously creamy.
Flexible for swaps and dietary needs, yet reliably flavorful. You will love it because it is cozy, simple to prepare, and great for leftovers.

Ingredients You’ll Need

For the Soup

1 tablespoon olive oil, extra virgin preferred for flavor
1 medium yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 jalapeño, seeded and finely chopped (optional for heat)
1 teaspoon ground cumin, toasted if possible for deeper flavor
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, or to taste)
4 cups low-sodium chicken broth
2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
2 cups cooked shredded chicken (rotisserie chicken is perfect) about 1 pound raw before cooking
1 cup frozen corn kernels (optional)
4 ounces (about 1/2 cup) cream cheese, softened
1/2 cup sour cream or Greek yogurt for tang and creaminess
Salt and freshly ground black pepper to taste
Juice of 1 lime

For Garnishes and Serving

1/2 cup chopped fresh cilantro
1 avocado, diced
1/2 cup shredded Monterey Jack or cheddar cheese
Tortilla chips or warm corn tortillas Notes: Use fresh garlic and a good-quality chicken broth for best depth. For dairy-free, substitute the cream cheese and sour cream with coconut cream or a dairy-free cream cheese.

How to make White Chicken Chili Recipe

Step 1: Prepare aromatics and spices

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat (about 350°F surface). Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent and just beginning to brown at the edges.
Add the garlic and jalapeño and cook 30 to 60 seconds until fragrant. Stir in the cumin, oregano, smoked paprika, and cayenne, toasting the spices about 30 seconds until aromatic.

Step 2: Build the broth

Pour in 4 cups chicken broth and scrape any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium-high heat.

Step 3: Add beans and chicken

Stir in the 2 cans (15 oz) drained white beans, 2 cups shredded chicken, and 1 cup frozen corn if using. Reduce heat and let simmer for 10 to 12 minutes so flavors meld and the beans heat through. The broth will slightly thicken and take on a creamy sheen.

Step 4: Make it creamy

Turn the heat to low. Add 4 ounces softened cream cheese in small dollops and whisk gently until fully melted and integrated, about 2 to 3 minutes. Stir in 1/2 cup sour cream or Greek yogurt and season with salt and pepper. The soup should be velvety and slightly thickened.

Step 5: Finish and adjust

Remove from heat and stir in the juice of 1 lime and most of the chopped cilantro, reserving a little for garnish. Taste and adjust salt, pepper, or lime to balance acidity and seasonings. If soup is too thick, add up to 1/2 cup more broth.

Step 6: Serve

Ladle into bowls and top with diced avocado, shredded cheese, extra cilantro, and a squeeze of lime. Add tortilla chips or warm tortillas on the side for crunch.

Visual cues: onions should be soft and glossy, spices fragrant; the finished chili is creamy but spoonable, not watery. Chicken should be tender shreds, beans intact but softened.

Tips & Recipe Variations

Use rotisserie chicken to save time or poach chicken breasts in broth for extra flavor; shred while warm for best texture.
For a smoother texture, mash about 1 cup of the beans against the pot side with a spoon before adding cream cheese.
To reduce sodium, use low-sodium broth and rinse canned beans thoroughly.
Dairy-free option: replace cream cheese and sour cream with full-fat coconut milk and a dairy-free cream cheese alternative.
Make it spicy: add chopped green chiles or leave the jalapeño seeds.
Vegetarian option: swap chicken for extra beans and cubed, pan-seared tofu.
Storage: refrigerate in an airtight container up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if thicker than desired.
Freezing: cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat; texture may thin slightly, so stir in a spoonful of cream cheese when reheating if needed.

How to Serve

Pair with warm cornbread or a crisp green salad for balance.
Offer garnishes family-style so everyone customizes their bowl: cilantro, avocado, shredded cheese, sliced radishes, and lime wedges work beautifully.
For a lighter meal, serve with a small side of quinoa or brown rice. Presentation tip: serve in shallow bowls, nestle a few crispy tortilla chips into each bowl, and scatter bright cilantro and diced avocado on top for color contrast.

Frequently Asked Questions

Q: Can I make this recipe ahead of time? A: Yes. The flavors deepen if made a day ahead. Reheat gently on the stove and add a splash of broth if needed.

Q: Can I freeze the leftovers? A: You can freeze the chili for up to 3 months. Thaw overnight in the refrigerator and reheat slowly; note that texture may change slightly and you may want to stir in a bit of cream cheese when reheating.

Q: What can I use instead of cream cheese? A: Use full-fat Greek yogurt (stir in off-heat) or coconut cream for a dairy-free option. A small roux of butter and flour mixed with milk can also add creaminess.

Q: How do I prevent the dish from becoming watery? A: Simmer uncovered to reduce excess liquid, and mash a cup of beans to naturally thicken. Add cream cheese at low heat then remove from the heat to halt thinning.

Q: Can I make this vegetarian or dairy-free? A: Yes. Replace chicken with extra beans or seasoned tofu and swap dairy for coconut cream or a plant-based cream cheese.

Review

“This White Chicken Chili is my house staple for chilly nights. It is creamy without feeling heavy, full of bright lime and cumin, and the toppings make every bowl feel special. My kids love it with chips and cheese, and I love how fast it comes together.” – Satisfied Home Cook

Conclusion

This White Chicken Chili is one of those recipes I make again and again because it comforts, adapts to what I have on hand, and brings everyone to the table. It balances cozy creaminess with bright lime and fresh cilantro for a bowl that feels homemade and a little bit special. If you want another highly-rated take on white chicken chili for comparison or inspiration, check out this version: White Chicken Chili (BEST EVER!) – Cooking Classy. Try it this week, then tell me how your family customized the toppings.