Easy White Chicken Chili Recipe — Cozy & Creamy Bowl

Bright, creamy, and gently spiced, white chicken chili is comfort food that still feels light. This white chicken chili balances tender shredded chicken, creamy white beans, and just enough green chiles to keep things interesting. After testing this version 10 times and tweaking the spice, texture, and thickening method, I landed on a bowl that warms without weighing you down. I developed this recipe while cooking for a busy bistro and refined it at home for weeknights. It’s forgiving, freezes well, and comes together in under an hour.

If you like a crisp, saucy contrast, try pairing with my air-fryer parmesan-crusted chicken for a crunchy side that cuts through the creaminess. Read on for ingredients, exact timings, and pro tips so your pot turns out perfect every time.

Why This Recipe Works

Uses a small amount of corn or masa to thicken the broth without turning it gluey. This keeps a silky texture.
Browning the chicken and aromatics builds deep flavor quickly. Maillard reaction adds savory depth.
A short simmer melds flavors but keeps beans intact. This prevents mushy beans that ruin texture.
Fresh lime and cilantro at the end brighten the whole bowl and balance the cream.
Tested multiple times: I adjusted salt and chili levels for consistent results across chicken types.

Ingredients Breakdown

Chicken: 700 g (about 1.5 lb) boneless skinless chicken breasts or thighs. Thighs are juicier; breasts are leaner. If using frozen, thaw completely.
Chicken broth: 960 ml (4 cups). Use low-sodium to control salt. Homemade yields best flavor.
White beans: Two 425 g (15 oz) cans, drained and rinsed (about 510 g total drained). Cannellini or Great Northern beans both work.
Onion: 1 medium (150 g), diced. Adds sweetness and base flavor.
Garlic: 3 cloves (about 9 g), minced. Adds savory punch.
Green chiles: 2 x 4 oz (113 g) cans diced green chiles, drained. Mild heat and good texture.
Corn or masa harina: 60 g (½ cup) masa harina or 120 ml (½ cup) corn kernels (optional). Masa thickens and adds subtle corn flavor; do not use cornstarch, which can make the texture chalky.
Sour cream or Greek yogurt: 120 g (½ cup). Adds creaminess; Greek yogurt is tangier.
Olive oil: 30 ml (2 tablespoons). For sautéing.
Cumin: 2 tsp (4 g). Warm, earthy backbone.
Oregano: 1 tsp (1 g) dried.
Salt: 1½ tsp (8 g) Diamond Crystal kosher salt (if using Morton’s, use 1 tsp / 6 g).
Black pepper: ½ tsp (1 g).
Lime: 1 lime, juiced (about 30 ml / 1 oz). Brightens.
Fresh cilantro: 15 g (½ cup chopped) for garnish.
Substitutions with impact warnings:
Swap Greek yogurt for sour cream: tang increases; texture slightly thicker.
Use low-sodium beans or canned beans with salt: adjust added salt accordingly.
For a non-dairy version, use plain canned coconut milk (full-fat) — the coconut flavor will be noticeable.

Essential Equipment

Heavy-bottomed Dutch oven or large pot (4–6 qt / 4–6 L). Thin pots can scorch the base.
Wooden spoon or heatproof spatula.
Chef’s knife and cutting board.
Measuring cups and digital scale (for accuracy with dry ingredients).
Tongs for turning chicken.
Immersion blender or regular blender (optional) to gently puree a portion of the soup for body. If using a blender, cool slightly and work in batches.
Workaround for specialized tools:
No immersion blender? Use a potato masher to mash some beans directly in the pot for texture.

Prep Time: 20 minutes | Cook Time: 35–40 minutes | Inactive Time: None | Total Time: about 1 hour | Servings: 6 (approx. 1.25 cups / 300 ml per serving)

Step 1: Brown the Chicken

Pat 700 g (1.5 lb) chicken dry and season lightly with ½ tsp (3 g) salt and ¼ tsp (0.5 g) pepper. Heat 15 ml (1 tbsp) oil in the pot over medium-high heat and brown chicken 2–3 minutes per side until golden. Transfer to a plate; do not crowd the pan — work in batches if needed.

Step 2: Sauté the Aromatics

Reduce heat to medium and add remaining 15 ml (1 tbsp) oil. Sauté 1 medium diced onion (150 g) for 4–5 minutes until translucent and fragrant. Add 3 minced garlic cloves (9 g) and cook 30–45 seconds until aromatic.

Step 3: Add Spices and Deglaze

Stir in 2 tsp (4 g) cumin and 1 tsp (1 g) dried oregano; toast for 20 seconds. Pour in 240 ml (1 cup) chicken broth to deglaze the pan, scraping browned bits for 30 seconds — those bits add big flavor.

Step 4: Build the Soup

Return browned chicken to the pot. Add 960 ml (4 cups) chicken broth, two drained cans of white beans (2 x 425 g), and two cans (2 x 113 g) diced green chiles. Bring to a simmer over medium-high heat, then reduce to medium-low. Simmer gently for 15 minutes to fully cook and tenderize the chicken.

Step 5: Shred and Thicken

Remove chicken and shred with two forks. Return shredded chicken to pot. Stir in 60 g (½ cup) masa harina mixed with 120 ml (½ cup) water to avoid lumps, or add 120 ml (½ cup) corn kernels for a looser texture. Simmer 6–8 minutes until broth slightly thickens and masa cooks through.

Step 6: Finish with Cream and Brightness

Stir in 120 g (½ cup) sour cream or Greek yogurt off heat to avoid curdling. Add juice of 1 lime (30 ml) and 15 g (½ cup) chopped cilantro. Taste and adjust salt — aim for a bright, savory finish. Serve hot, garnished with cilantro and a lime wedge.

Expert Tips & Pro Techniques

Always pat chicken dry before browning. Moisture prevents browning and reduces flavor.
Use low-sodium broth and adjust salt at the end. This prevents an overly salty pot after reduction.
Avoid adding dairy to very hot soup. Let the pot cool slightly to prevent separation when stirring in sour cream or yogurt.
Common mistake: over-simmering beans until they fall apart. Simmer just long enough to meld flavors — 15–20 minutes after adding canned beans.
Make-ahead: Chill fully, then refrigerate for up to 4 days. Reheat gently on the stove and add a splash of broth if thickened.
Professional trick adapted for home: Brown chicken first, then finish in the broth. This gives both seared flavor and tender meat without long braises.
For a silkier bowl, blend 1 cup (240 ml) of soup and return it to the pot; this thickens naturally without extra thickeners.

Storage & Reheating

Refrigerator: Store in airtight containers for up to 4 days. Portion into 500 ml (2-cup) containers for easy reheating.
Freezer: Freezes well for up to 3 months. Cool completely, then freeze in freezer-safe bags or containers, leaving 2.5 cm (1 in) headspace. Thaw in refrigerator overnight.
Reheating: Reheat on the stove over low-medium heat until steaming, about 8–12 minutes for a single portion. Stir frequently and add 30–60 ml (2–4 tbsp) broth if too thick. Avoid high heat to prevent dairy from breaking.

Variations & Substitutions

Gluten-Free Version: Use masa harina (as written) or 1 tbsp cornstarch slurry (mix 15 g cornstarch with 30 ml cold water). If using cornstarch, add near the end and simmer 2–3 minutes. Do not use regular wheat flour.
Dairy-Free Version: Replace sour cream with 120 ml (½ cup) full-fat canned coconut milk. Flavor will be slightly coconut-forward; keep lime to brighten.
Low-Carb Version: Omit masa harina and reduce beans to 1 can (425 g). Add extra shredded chicken and 120 g (1 cup) cauliflower florets to keep body. Simmer 4–6 minutes until cauliflower is tender.
- See a low-carb chicken riff here: low-carb white chicken enchiladas.
Cheesy Spinach Twist: Stir in 120 g (1 cup) shredded white cheddar and 75 g (2 cups) baby spinach off heat until wilted and melted. Keeps the same cook time.
- Try pairing flavors with this recipe: white cheddar spinach chicken.
Hearty Chili-Potato Version: Add 250 g (2 medium) diced potatoes with the broth and simmer 12–15 minutes until tender; increase broth by 240 ml (1 cup).

Serving Suggestions & Pairings

Garnishes: Crispy tortilla strips, diced avocado, extra cilantro, and lime wedges.
Side: Serve with crusty bread or warm tortillas for dipping.
Beverage: A citrusy American pale ale or a light Riesling pairs well with the chili’s creaminess.
For a fun combo, top slices of chili garlic chicken pizza with a spoonful of chili as a bold pairing for game night.

Nutrition Information

Per serving (Serving size: about 1.25 cups / 300 ml; Recipe yields 6 servings)

Calories: 330 kcal
Total Fat: 9 g
Saturated Fat: 3.5 g
Cholesterol: 70 mg
Sodium: 680 mg
Total Carbohydrates: 28 g
Dietary Fiber: 7 g
Sugars: 3 g
Protein: 30 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chili turn out thin?
A: You likely skipped the masa or used too much broth. Stir in 15–30 g (2–4 tbsp) masa harina mixed with cold water and simmer 5 minutes to thicken.

Q: Can I make this without eggs?
A: This recipe has no eggs, so it’s fine. For binding in other recipes, use flax or chia when needed.

Q: Can I double this recipe?
A: Yes. Use a 6–8 qt (6–8 L) pot and increase simmer time by 5–8 minutes for flavor melding. Do not overcrowd the pot when browning chicken.

Q: Can I prepare this the night before?
A: Absolutely. Make the chili, cool it, and refrigerate overnight. Reheat gently and add a splash of broth if needed to loosen.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days. Freeze for longer storage up to 3 months.

Q: Why did my dairy separate when I added sour cream?
A: Dairy can separate if added to very hot liquid. Remove the pot from heat for 1–2 minutes, then whisk in sour cream. Alternatively, temper by stirring a few tablespoons of hot broth into the sour cream first.

Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook dried beans until tender first. Use about 400–450 g cooked beans (measured cooked weight) in place of the canned beans.

Conclusion

This white chicken chili is a dependable weeknight winner — creamy, bright, and easy to scale. For another highly rated take and extra serving ideas, see this tested version from White Chicken Chili (BEST EVER!) – Cooking Classy. For a cream-forward spin with slightly different seasoning, check the detailed approach at White Chicken Chili – Tastes Better From Scratch.