Easy White Chicken Chili
Updated Oct 15, 2025
White Chicken Chili is a creamy, hearty soup made with chicken, white beans, green chiles, and spices. It’s a lighter twist on classic chili
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My White chicken Chili
I didn’t grow up eating chili but when I first tasted it, I just loved how flavorful and hearty it was, and instantly started to learn how to make a classic Beef Chili, Vegetarian Black Bean Chili and this White Chicken Chili. It’s creamy and spiced with jalapeno, diced green chiles, oregano, cumin, and chili powder with very minimal prep. The best part for my family is the toppings bar to go with the chili. We do a variety like grated cheese, chopped cilantro, diced avocado and tortilla chips!
Happy Cooking!
– Yumna
White Chicken Chili Ingredients
- Onions, garlic, and jalapeño: This creates the base of flavor for the soup. I like to use yellow onion, but red will work, too. If you do not like things spicy, you could swap the jalapeño for half a bell pepper.
- Oil: I like olive oil, but any variety or even butter will do.
- Chicken thighs: I use boneless, skinless chicken thighs because they cook quickly, but chicken breast could work too, you might just need to simmer them about 10 minutes longer.
- White beans: Use either Great Northern beans or Cannellini beans, and make sure to drain and rinse them well to remove the salty, canned liquid.
- Frozen corn: I find frozen corn to be easiest, but you could also use fresh or canned.
- Diced green chiles: These are often mild, smoky, and sweet-tasting, but you can leave them out if you are sensitive to spice.
- Sour cream: Use full-fat sour cream for the best flavor. You could also swap half of the sour cream for full fat Greek yogurt.
- Spices: You’ll need chili powder, ground cumin, and dried oregano! I call for Mexican oregano, which tastes floral-like , but you can use any kind.
How to Make White Chicken Chili
White Chicken Chili
White Chicken Chili is a cozy one-pot meal made with chicken, white beans, green chiles, and warm spices simmered in a creamy broth. It’s hearty, comforting, and easy to make for busy weeknights.
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 jalapeno seeded and chopped
- 2 garlic cloves sliced
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 4 cups water
- 3 (15-ounce) cans white beans rinsed and drained, divided
- 1 (8-ounce) container sour cream
- 2 (4-ounce) can diced green chiles
- 1 ½ cups frozen corn
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- Shredded Monterey Jack cheese for topping
- Avocados diced, for topping
- Cilantro chopped, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, jalapenos, and garlic, and cook until translucent and soft, about 5 minutes.
- Add chicken, salt, pepper and water to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the water and shred.
- Add half the white beans and sour cream to the pot. Use an immersion blender to blend the beans with the onions, garlic and water mixture. This will create the creamy texture for the soup.
- Return the shredded chicken to the pot. Add the remaining white beans, green chiles, corn, cumin, oregano, and chili powder, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes. The soup will continue to thicken as it sits.
- Ladle the soup into 4-6 bowls and top it with cheese, avocados, and cilantro, if desired.
Notes
My Top Tips: Use rotisserie chicken to make it faster. If you want to make this white chicken chili even faster and easier, use leftover shredded rotisserie chicken.You can just add it in when you add the corn in step 4.
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge or 3 months in the freezer.
Freezing: Chili freezes really well! Let it cool to room temperature, and then put it in freezer-safe containers. Defrost it in the fridge before reheating it.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups and chili. It’s quick and easy and gives the chili a creamy consistency, without having to add flour or cream cheese.
* Please note the nutrition label does not include any of the toppings.
Nutrition
Serving: 2cups, Calories: 537kcal, Carbohydrates: 62g, Protein: 40g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 130mg, Sodium: 869mg, Potassium: 1519mg, Fiber: 13g, Sugar: 3g, Vitamin A: 399IU, Vitamin C: 21mg, Calcium: 242mg, Iron: 9mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add extra protein. You can add one can of drained and rinsed black beans to the chili when you add the corn and cooked chicken.
- Use more veggies. Try adding a chopped bell pepper with the onions and garlic. You can also stir in frozen or fresh chopped spinach at the end.
- Try stock instead of water. This isn’t necessary, but if you have chicken stock or vegetable stock, you can absolutely use it instead. It’ll only add more flavor.
- Add some smokiness. If you like a spicy and smoky flavor to your chili, in addition to the green chiles, add 1 to 2 chopped chipotle chiles in adobo.
Recipe Tips
- Let it thicken into a chili consistency. You’ll notice when the chili is done that it still seems liquidy. This is intentional! The chili will continue to thicken as it sits. However, if you want to thicken it fast, you can use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and then slowly mix into the hot chili.
- Use rotisserie chicken to make it faster. If you want to make this white chicken chili even faster and easier, use leftover shredded rotisserie chicken.
- Lower the spice factor. If you want just a little heat, remove the seeds from the jalapeño before adding it to the soup.
- Use a regular blender. If you don’t have an immersion blender you can scoop most of the solids out of the pot with a spider strainer, then add a ladle or two of the liquid; just enough to get it moving in the blender. It’s much easier than blending the entire pot of soup!
Serving Ideas
- What’s chili without something to dip in it! Try this Vegan Cornbread or my Skillet Dinner Rolls
- For a complete meal, pair it with a side salad with similar flavors like this Corn Tomato Avocado Salad or my Mexican Street Corn Salad
Comments
This was good! I turned into more of a soup consistency for me, but it was still delicious. I added some chicken bouillon for added flavor. We topped this with avocado, jalapenos, diced chilis, crispy onions, and shredded Monterrey Jack.
Yum, love those toppings! So glad you liked the recipe, Christina! Thank you!!
I LOVE this chili!! I make it and freeze it! Also, I use a GRILLED frozen corn to really up the flavor!!
Yum, adding grilled frozen corn sounds so good! Thanks, Callie! So happy you like it!!
Can I use a regular blender instead? I don’t have an immersion/hand blender. How much do I need to pour in a regular blender?
Yes, you can use a regular blender! After you remove the chicken to shred, I would add half of the beans and sour cream to your pot as instructed. Mix, then blend the soup in batches (it will likely take 2-4 rounds of blending, depending on the size of your blender).
Very good, husband (picky eater) approved!
Haha yay!! Thank you, Yunna!
How do you think you could do the dinner in a slow cooker?
Hi there! You can add all the ingredients to a slow cooker and cook on low for 4-6 hours or high for 2-4 hours. Enjoy!
made this for my family… so yummy! it was a hit! tastes like chicken tortilla soup
That is so great to hear! Yay!!
We have a couple family members who are allergic to corn. Do you have suggestions of what veggie could be substituted?
Hi Teresa, I would use cauliflower or a second type of bean, like black beans. Hope you enjoy!
Great recipe! I always have a batch of this in the freezer now
Great recipe. Love the toppings.