White Chicken Chili
This cozy White Chicken Chili is creamy, comforting, and packed with tender chicken, white beans, warm spices, and a silky finish. It’s an easy one-pot meal that’s perfect for chilly nights, busy weekdays, or anytime you need a bowl of pure comfort without the drama.
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.