White Chicken Chili
My Cozy White Chicken Chili That Fixes Everything
Girl… you know those days when you’re cold for no reason, slightly annoyed at life, and just need a bowl of something warm that feels like it understands you?
Yeah. This white chicken chili is for those days.
Creamy but not heavy. Cozy but still fresh. A little spicy, a little comforting, and absolutely the kind of meal where you grab a blanket, a big spoon, and disappear for a minute.
The first time I made this, I told myself, “Just one bowl.” Babe… I went back for thirds and didn’t even feel bad about it.
This is the chili I make when friends come over, when I’m meal prepping, or when I just wanna feel like a functioning adult who has her life together (even if that’s not fully true).
Why I’m Obsessed With This White Chicken Chili
Listen, I love a classic beef chili moment, but white chicken chili?
She’s creamy. She’s comforting. She’s chill but still exciting.
It’s made with tender chicken, white beans, green chilies, warm spices, and that creamy finish that just pulls everything together. Not too spicy, not bland, just… balanced in the best way.
Also, it’s one of those recipes where everyone asks,
“Wait… what did you put in this?”
And you just smile like you did something magical.
Bonus: it’s stupid easy. One pot. No drama. Minimal cleanup.
We love a low-effort, high-reward situation.
What You’ll Need (No Stress, Promise)
Alright babe, here’s the grocery list — nothing wild, nothing fancy.
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced (don’t be shy)
- 1 pound chicken breast or thighs (boneless, skinless)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne (optional, but cute if you like heat)
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 can diced green chilies
- 4 cups chicken broth
- ¾ cup heavy cream (or half-and-half)
- ½ cup sour cream
- Juice of ½ a lime
For topping (aka the fun part):
- Shredded cheese
- Fresh cilantro
- Avocado slices
- Tortilla chips or strips
- Extra lime wedges
Maria’s Tip:
Rotisserie chicken works AMAZING here if you’re feeling lazy. No shame, just efficiency.
How to Make This Cozy White Chicken Chili
1. Start with the cozy smells
Heat your oil or butter in a big pot over medium heat. Toss in the chopped onion and let it soften for a few minutes till it looks glossy and smells sweet. Add the garlic and stir for about 30 seconds — just until your kitchen smells like comfort and you start feeling proud of yourself.
2. Season like you mean it
Add the chicken straight into the pot. Sprinkle in the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir it all around so the chicken gets coated in those warm, cozy spices. Let it cook for a few minutes till the chicken is no longer pink on the outside.
It doesn’t need to be fully cooked yet — it’ll finish later. Relax.
3. Beans, broth, and good vibes
Pour in the chicken broth, add the white beans and green chilies, and give everything a good stir. Bring it to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes.
This is the part where the flavors get to know each other.
I usually clean a little, scroll my phone, and pretend I’m on a cooking show.
4. Shred that chicken, babe
Take the chicken out and shred it with two forks — or honestly, whatever works. Then toss it right back into the pot. It should be super tender and soaking up all that flavor.
5. Make it creamy dreamy
Lower the heat. Stir in the heavy cream and sour cream slowly so everything stays smooth. Add a squeeze of fresh lime juice — trust me, it wakes everything up.
Taste it. Adjust salt. Add more spice if you’re feeling bold.
This is your chili.
6. Let it chill for a sec
Let the chili simmer gently for another 5–10 minutes. Not a full boil — just cozy bubbles. It thickens slightly and becomes that perfect spoon-hugging consistency.
Maria’s Chili Tips (Because I’ve Messed This Up Before)
Don’t rush the simmer
I tried speeding this up once and the flavor just wasn’t there. Give it those extra minutes — it matters.
Cream goes in last
High heat + dairy = regret. Lower the heat before adding cream unless you enjoy chaos.
Blend a little if you want it thicker
Sometimes I scoop out a cup of chili, blend it, and pour it back in. Makes it extra creamy without adding more dairy.
Leftovers are even better
This chili tastes better the next day. It’s basically meal prep royalty.
White Chicken Chili FAQ (Real Questions I Get)
Can I make this in a slow cooker?
Yes babe. Sauté the onion and spices first if you can, then throw everything except the cream and sour cream into the slow cooker. Cook on low 6–7 hours. Stir in the creamy stuff at the end.
Can I freeze it?
Absolutely. Just freeze it before adding the dairy. Add cream and sour cream when reheating.
Is it spicy?
Mild to medium. Skip cayenne if you’re sensitive, or add more if you like a kick.
Can I make it dairy-free?
Yep. Use coconut milk or cashew cream and skip the sour cream. Still cozy, just different vibes.
How I Love to Serve It
Big bowl. Extra toppings. Crunchy tortilla chips on the side.
Sometimes cornbread if I’m feeling extra domestic.
This is the kind of meal where everyone gets quiet for a second because they’re too busy eating — and honestly, that’s how you know it’s good.
You Did That, Babe
Look at you out here making white chicken chili like a pro.
If your kitchen smells amazing and you’re already planning leftovers, then mission accomplished.
Stick around — we’re all about cozy food, no pressure, and meals that feel like a hug without asking for too much effort. Messy buns welcome. Pajamas encouraged. Second bowls expected.
Big cozy vibes and extra toppings,
Maria
White Chicken Chili
Ingredients
Alright babe, here’s the grocery list — nothing wild, nothing fancy.
- 1 tablespoon olive oil or butter
- 1 medium onion chopped
- 3 cloves garlic minced (don’t be shy)
- 1 pound chicken breast or thighs boneless, skinless
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne optional, but cute if you like heat
- 2 cans white beans cannellini or great northern, drained and rinsed
- 1 can diced green chilies
- 4 cups chicken broth
- ¾ cup heavy cream or half-and-half
- ½ cup sour cream
- Juice of ½ a lime
For topping (aka the fun part):
- Shredded cheese
- Fresh cilantro
- Avocado slices
- Tortilla chips or strips
- Extra lime wedges
Instructions
Start with the cozy smells
- Heat your oil or butter in a big pot over medium heat. Toss in the chopped onion and let it soften for a few minutes till it looks glossy and smells sweet. Add the garlic and stir for about 30 seconds — just until your kitchen smells like comfort and you start feeling proud of yourself.
Season like you mean it
- Add the chicken straight into the pot. Sprinkle in the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir it all around so the chicken gets coated in those warm, cozy spices. Let it cook for a few minutes till the chicken is no longer pink on the outside.
- It doesn’t need to be fully cooked yet — it’ll finish later. Relax.
Beans, broth, and good vibes
- Pour in the chicken broth, add the white beans and green chilies, and give everything a good stir. Bring it to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes.
- This is the part where the flavors get to know each other.
- I usually clean a little, scroll my phone, and pretend I’m on a cooking show.
Shred that chicken, babe
- Take the chicken out and shred it with two forks — or honestly, whatever works. Then toss it right back into the pot. It should be super tender and soaking up all that flavor.
Make it creamy dreamy
- Lower the heat. Stir in the heavy cream and sour cream slowly so everything stays smooth. Add a squeeze of fresh lime juice — trust me, it wakes everything up.
- Taste it. Adjust salt. Add more spice if you’re feeling bold.
- This is your chili.
Let it chill for a sec
- Let the chili simmer gently for another 5–10 minutes. Not a full boil — just cozy bubbles. It thickens slightly and becomes that perfect spoon-hugging consistency.
Notes
- Rotisserie chicken works perfectly if you want to save time — just shred and add it during the simmer stage.
- For a thicker chili, blend 1 cup of the soup and stir it back in.
- Add more cayenne or a dash of hot sauce if you like extra heat.
- This chili tastes even better the next day, making it ideal for meal prep.
- Freeze before adding dairy for best texture when reheating.
