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A delicious bowl of creamy White Chicken Chili is shown as the featured image for this recipe.

Best White Chicken Chili Ever

This white chicken chili is a creamy and flavorful weeknight meal. It features tender chicken, great northern and cannellini beans, green chiles, and a blend of spices in a comforting broth. Top with your favorite garnishes for a truly satisfying bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional
  • 4 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • Salt to taste
  • Pepper to taste
  • Shredded cheddar cheese for topping
  • Sour cream or Greek yogurt for topping
  • Chopped cilantro for topping
  • Diced avocado for topping
  • Tortilla chips or strips for topping
  • Lime wedges for topping
  • Hot sauce for topping

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant and slightly softened.
  4. Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  5. Add the shredded chicken, chicken broth, great northern beans, cannellini beans, and diced green chiles to the pot.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
  7. Remove the pot from the heat.
  8. Add the softened cream cheese and sour cream to the pot. Stir until completely smooth and creamy.
  9. Season the chili with salt and pepper to taste.
  10. Ladle the White Chicken Chili into bowls and top with your favorite toppings.

Notes

If the chili is too thick, add more chicken broth. For extra creaminess, ensure the cream cheese is fully softened or add a splash of milk or half-and-half. To increase the heat, add more jalapeño, cayenne pepper, or hot sauce. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in a pot or microwave.