White Chicken Chili with Green Chiles & Beans

Introduction

If you’re craving a cozy, flavorful bowl of comfort, this White Chicken Chili with Green Chiles & Beans is exactly what you need. Unlike traditional red chili, this version features tender shredded chicken, creamy white beans, and mild green chiles simmered together in a rich, savory broth. The result is a hearty, comforting meal that’s both lighter and brighter, making it perfect for any season.

This chili delivers incredible flavor from the first bite—creamy, mildly spicy, and deeply satisfying. It’s a one-pot wonder that comes together easily with simple pantry staples and is perfect for weeknight dinners, gatherings, or meal prep. Every spoonful combines juicy chicken, tender beans, and a fragrant mix of cumin, garlic, and green chiles that create a Southwestern-inspired flavor explosion.

Whether you prefer it mild or like a bit of kick, this chili can be tailored to your taste. Top it with shredded cheese, avocado slices, or a dollop of sour cream for the ultimate comforting experience.

Background of White Chicken Chili

White chicken chili has become a modern American favorite, especially during cooler months. While traditional chili relies on tomatoes and red chili powder, this variation skips the tomatoes and instead uses green chiles, white beans, and a creamy broth base. The origins are traced to the Southwestern United States, where local cooks combined mild peppers, tender poultry, and beans to create a lighter, flavorful version of chili.

Over time, it’s become a beloved comfort dish across the country, celebrated for its creamy texture, mild spice, and heartiness without heaviness. It’s ideal for family dinners, potlucks, and cozy weekends alike.

Why You’ll Love This Recipe

Comforting and hearty: Creamy and satisfying without being heavy.
Full of flavor: The green chiles and spices give a warm Southwestern touch.
Quick and easy: Ready in about 40 minutes using one pot.
Customizable: Adjust spice level and toppings to your preference.
Great for leftovers: Flavors deepen beautifully overnight.

Ingredients & Equipment

For the Chili:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (4-ounce / 113 g) can diced green chiles (mild or hot, to taste)
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for heat)
2 (15-ounce / 425 g) cans white beans (cannellini or great northern), drained and rinsed
3 cups shredded cooked chicken (rotisserie works great)
3 cups chicken broth (720 ml)
½ cup sour cream or plain Greek yogurt
½ cup heavy cream or half-and-half (optional for extra creaminess)
Salt and black pepper, to taste
Juice of ½ lime, for brightness

Optional Toppings:

Shredded Monterey Jack or cheddar cheese
Sliced jalapeños
Chopped cilantro
Avocado slices
Crushed tortilla chips

Equipment:

Large pot or Dutch oven
Wooden spoon or spatula
Measuring spoons and cups

Step-by-Step Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened and fragrant. Add minced garlic and sauté for another 30 seconds, being careful not to burn it.

Step 2: Add Green Chiles and Spices

Stir in the diced green chiles, cumin, chili powder, oregano, and cayenne pepper. Sauté for 1 minute to release the aromatic oils from the spices and deepen their flavor.

Step 3: Add Beans, Chicken, and Broth

Add the drained beans, shredded chicken, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot to add flavor. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 20 minutes.

Step 4: Thicken the Chili

Using the back of a spoon or a potato masher, gently mash some of the beans in the pot to create a thicker consistency while keeping most of the beans whole for texture. Continue simmering for another 5–10 minutes until slightly reduced and thickened.

Step 5: Add Creaminess

Stir in sour cream (or Greek yogurt) and heavy cream. Mix gently until incorporated and the broth turns velvety. Do not boil once the dairy is added to prevent curdling—keep the heat on low. Taste and adjust seasoning with salt, pepper, and lime juice for balance.

Step 6: Serve and Enjoy

Ladle the chili into bowls and top with shredded cheese, cilantro, and avocado slices. Serve warm with tortilla chips or crusty bread on the side.

Expert Tips & Troubleshooting

For thicker chili: Mash more beans or simmer uncovered for 10 extra minutes.
For extra heat: Add chopped jalapeños or a few dashes of hot sauce.
Cream-free option: Skip the dairy and use pureed beans to achieve a creamy texture.
Don’t overcook: Keep heat low after adding cream to maintain a smooth consistency.
Meal prep tip: This chili tastes even better the next day after the flavors meld overnight.

Variations & Customizations

Vegetarian Version: Replace chicken with extra beans, corn, or diced zucchini and use vegetable broth.
Smoky Flavor: Add a pinch of smoked paprika or a splash of chipotle hot sauce.
Corny Twist: Stir in 1 cup of corn kernels during the last few minutes of cooking for sweetness.
Cheesy Chili: Mix in ½ cup of shredded cheese directly into the pot for a rich, cheesy sauce.

Serving Suggestions

Serve this White Chicken Chili in bowls topped with cheese, cilantro, and avocado for a fresh, colorful finish. Pair it with warm cornbread, tortilla chips, or a crisp green salad for a balanced meal. For gatherings, create a chili bar with toppings like chopped scallions, limes, and shredded cheese so everyone can customize their bowl.

Storage & Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

Frequently Asked Questions

Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts or thighs during the simmering step and cook for 20–25 minutes until fully cooked. Remove, shred, and return to the pot.

Can I make this in a slow cooker?
Absolutely! Combine all ingredients except sour cream and cream in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the dairy at the end before serving.

Is it spicy?
This chili is mildly spiced, but you can adjust the heat by choosing mild or hot green chiles and adding cayenne or jalapeños if desired.

Can I make it dairy-free?
Yes. Use coconut milk or a dairy-free creamer instead of sour cream and cream.

Conclusion

This White Chicken Chili with Green Chiles & Beans is everything you want in a cozy bowl—creamy, hearty, and full of bright, Southwestern-inspired flavor. With tender chicken, creamy beans, and a blend of spices, it’s a comforting yet refreshing twist on classic chili. Simple to prepare and endlessly versatile, this recipe is perfect for busy weeknights, gatherings, or anytime you crave a warming meal. Make it once, and it will quickly become a household favorite—wholesome, delicious, and satisfying to the last spoonful.