I’ve spent years perfecting my white chili recipe, and this version hits all the right notes—creamy, hearty, and packed with flavor. Tender chicken, mild green chiles, and a blend of warm spices come together in a rich broth that’s surprisingly easy to make. Whether you’re craving comfort food or need a crowd-pleaser, this dish delivers. The secret’s in the balance of textures and just the right finishing touch.
Recipe
This white chili is hands-down the most comforting bowl of goodness you’ll make all winter—creamy, hearty, and packed with layers of flavor that’ll have everyone asking for seconds.
What sets it apart? Tender chicken, creamy white beans, and just the right kick of green chiles simmered in a velvety broth that’s rich but never heavy.
I’ve tweaked this recipe for years, and the secret’s in the blend of warm spices and a splash of lime at the end for a bright finish.
One bite of that smoky, slightly tangy broth with melt-in-your-mouth beans, and you’ll swear off canned chili forever.
Trust me, this is the kind of meal that turns a regular weeknight into something special. Let’s get cooking!
Ingredients
This white chili gets its creamy richness from a few key players, but don’t stress—plenty of swaps work if you’re missing something. The secret? Great Northern beans hold their shape better than cannellini, giving that perfect bite, and rotisserie chicken saves time without sacrificing flavor. Here’s what you’ll need:
The Essentials
- 2 tbsp olive oil (or butter for extra richness) – *the base for sautéing, so don’t skimp!*
- 1 lb cooked chicken (rotisserie or leftover grilled works wonders) – *shred it for maximum texture*
- 2 cans Great Northern beans (drained and rinsed) – *their mild flavor lets the spices shine*
- 4 cups chicken broth (homemade or low-sodium store-bought) – *this is your flavor foundation*
- 1 cup heavy cream (or half-and-half for a lighter version) – *non-negotiable for that velvety finish*
The Flavor Boosters
- 1 onion, diced (yellow for sweetness, white for sharpness) – *sweat these down until translucent*
- 2 cloves garlic, minced – *fresh only—jarred lacks punch*
- 1 can diced green chiles (mild or hot, your call) – *they add depth without overpowering*
- 1 tsp cumin – *toasted and freshly ground if possible*
- 1/2 tsp oregano – *Mexican oregano if you have it*
- Salt + pepper – *season in layers as you go*
The Finishing Touches
- 1 cup Monterey Jack cheese (shred it yourself—pre-shredded won’t melt as smoothly)
- Fresh cilantro (skip if you hate it, but it adds a bright pop)
- Lime wedges – *a squeeze at the end cuts through the richness*
Pro Tip: Stir in a dollop of sour cream at the end for extra tang, or top with crushed tortilla chips for crunch.
How to Make the Best Creamy White Chili Recipe
– Adjust seasoning and serve – Taste and add more salt or spices if needed.
Garnish with fresh cilantro, lime wedges, or extra cheese.
*Flexibility: For a lighter version, swap half the cream with Greek yogurt at the end.*
Nutrition
This homemade white chili is a healthy and hearty dish, packed with protein and essential nutrients.
Calories: 320 | Protein: 25g | Carbs: 22g | Fat: 14g
Fiber: 6g | Sugar: 4g | Sodium: 680mg | Cholesterol: 45mg
Chef Tips
When making this white chili, I always recommend using freshly cooked chicken breasts or thighs instead of pre-cooked or canned options for the best texture and flavor. For depth, toast the cumin and chili powder briefly before adding liquids.
Don’t skip the lime juice at the end—it brightens the dish. Finally, let it simmer longer if you prefer a thicker consistency. Adjust spice levels to taste.
