If you’re craving a cozy bowl that’s hearty but still light, this White Chicken Chili Recipe is one of my absolute favorites to whip up. It s got that perfect balance of creamy richness and just the right amount of kick from the jalapenos and spices. Anytime I want something comforting but not too heavy-especially on cooler evenings-this chili hits the spot every single time.

What makes this White Chicken Chili Recipe stand out, in my opinion, is how simple it comes together while still feeling special. Using shredded rotisserie chicken means it s quick on weeknights, but it still tastes like you spent hours crafting it. Plus, the mixture of beans, corn, and green chilis adds layers of texture and flavor that are downright addicting.

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Why You’ll Love This Recipe

Easy Prep: Using shredded rotisserie chicken and pantry staples means you can have dinner ready in under 40 minutes.
Creamy yet Light: The combination of heavy cream and sour cream makes it rich without feeling too heavy or greasy.
Flavorful Kick: Spices like smoked paprika and cayenne add warmth and depth without overwhelming the dish.
Versatile Toppings: You can personalize with fresh cilantro, cheese, or tortilla strips to keep it fun every time.

A white bowl filled with creamy white soup that has visible chunks of white beans, corn, and shredded cheese mixed in. On top, there is a layer of bright green chopped cilantro and two thick slices of fresh green jalapeño pepper with seeds showing. The soup is garnished with a generous stack of light beige crispy tortilla strips standing upright on one side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

Each ingredient in this White Chicken Chili Recipe plays a role in building the perfect harmony of flavors. I always recommend grabbing fresh garlic and jalapenos for better aroma and heat control, and don t skip rinsing the beans-they blend nicely without any extra starch getting in the way.

Olive Oil: A good quality olive oil adds just the right depth when sautéing without overpowering the flavors.
Yellow Onion: Adds natural sweetness and a tender base for your chili.
Jalapeno: Fresh jalapeno brings the heat; you can adjust the amount depending on how spicy you like it.
Frozen or Fresh Corn: Adds a bit of sweetness and texture contrast that brightens the dish.
Garlic Cloves: Fresh minced garlic infuses the subtly spicy base with richness.
Can of Diced Green Chilis: Gives extra mild heat and that iconic white chili tang.
Cannellini Beans: Creamy white beans that hold their shape and absorb all the spices beautifully.
Shredded Rotisserie Chicken: Quick, flavorful protein that saves cooking time and adds tenderness.
Spices (Oregano, Cumin, Smoked Paprika, Ground Coriander, Cayenne Pepper): The aromatic spice blend that gives the chili depth and complexity.
Chicken Flavored Bouillon + Water OR Chicken Broth: A flavorful cooking liquid – bouillon lets you control seasoning better, broth speeds things up.
Heavy Cream: Adds creaminess and balances the spices with a smooth finish.
Sour Cream: Stirred in at the end for tang and luxurious texture.
Salt and Pepper: Essential for seasoning and bringing all flavors together.
Toppings (cilantro, jalapenos, Monterey Jack cheese, tortilla strips, etc): Your chance to add crunch and freshness, and make it your own!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this White Chicken Chili Recipe depending on what s in the fridge and who s joining me at the table. It s one of those recipes that welcomes customization, so don t hesitate to make it your own!

Spicier Chili: I sometimes add an extra jalapeno or a pinch more cayenne pepper when I m craving more heat-and it never disappoints.
Dairy-Free Version: Swap the heavy cream and sour cream for coconut milk and a dollop of coconut yogurt for a creamy but dairy-free alternative.
Vegetarian Option: Leave out the chicken and double the beans for a filling meatless chili that s still loaded with flavor.
Smoked Flavor: Using smoked paprika gives a lovely smoky backdrop that I personally think makes this chili extra comforting.

How to Make White Chicken Chili Recipe

Step 1: Sauté the Veggies for a Flavor Base

Heat your olive oil over medium heat in a large pot, then add the diced onions, jalapenos, and corn. Season lightly with salt and pepper, and cook this mixture slowly for about 10 minutes until the onions are soft and translucent. This slow sauté is key-it builds a mellow base and lets the corn and jalapeno char slightly, elevating flavor right from the start.

Step 2: Add Garlic and Aromatics

Next, stir in the minced garlic and cook for just about a minute. Don t rush this step; you want the garlic to become fragrant but not brown or bitter. Once your kitchen smells amazing, it s time to add the heart of the chili.

Step 3: Stir in Chicken, Beans, and Spices

Add the shredded rotisserie chicken and rinsed cannellini beans into your pot along with the diced green chilis. Sprinkle in your dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Stir everything thoroughly so those spices get evenly distributed, and the chicken and beans soak up all that goodness.

Step 4: Pour in Broth and Cream, Then Simmer

Pour in your chicken broth (or bouillon dissolved in water) and the heavy cream, mixing it gently. Let the chili simmer uncovered for about 10 minutes so the flavors marry and the chili thickens slightly. Keep an eye on it and stir occasionally to prevent sticking at the bottom.

Step 5: Finish with Sour Cream and Season

Once you turn off the heat, stir in the sour cream until it s fully combined for that luscious texture. Taste your chili and add salt and pepper as needed-you might find that little extra seasoning really brings everything together. Serve immediately with your favorite toppings, and enjoy the fruits of your labor!

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Pro Tips for Making White Chicken Chili Recipe

Use Rotisserie Chicken: It saves so much time and adds a depth of flavor you don’t get from raw chicken.
Mind the Garlic Timing: Adding garlic too early can burn it-add it after the veggies soften for the best aroma.
Rinse Your Beans: This prevents the chili from tasting overly starchy or thick.
Don t Skip Toppings: They bring contrast and freshness that make each bite exciting and layered.

How to Serve White Chicken Chili Recipe

A white cup filled with creamy, light beige soup that has visible chunks of white beans and bits of corn. The soup is topped with a pile of crispy, pale yellow tortilla strips placed on one side. On the other side, there are two bright green jalapeño slices sitting on fresh, dark green chopped cilantro leaves. Shredded white cheese is sprinkled lightly over the soup. The cup is placed on a speckled brown surface. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually top mine with freshly chopped cilantro and sliced jalapenos for brightness and an extra punch of heat. A handful of shredded Monterey Jack cheese melts right on top (especially when the chili s still hot), and crunchy tortilla strips add a fun texture contrast that always gets rave reviews from my family.

Side Dishes

To keep the meal balanced, I like serving this chili with warm cornbread or a simple green salad dressed with lime and olive oil. Sometimes, I also offer avocado slices or a bowl of rice on the side for extra heartiness-both feel like perfect complements.

Creative Ways to Present

For casual dinner parties, I ve served this chili in colorful bowls alongside an array of topping bowls laid out buffet style so everyone can customize to their liking. On cozy nights in, a rustic serving bowl with a sprinkle of fresh herbs and a few tortilla chips leaning on the side makes it look inviting and homey.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chili in an airtight container in the fridge-it keeps beautifully for up to 4 days. Just be sure to leave out the sour cream topping if you plan to store some separately, as I find it tastes fresher when added right before serving.

Freezing

This White Chicken Chili Recipe freezes well in portion-sized containers. I like to freeze without the sour cream and fresh toppings, adding those only after reheating. It s a lifesaver to have ready-made chili for busy nights when cooking isn t an option.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If it s thickened up too much, add a splash of chicken broth or water to loosen it. Then stir in fresh sour cream and your custom toppings just before serving for the best texture and flavor.

FAQs

Can I make this White Chicken Chili Recipe in a slow cooker?

Absolutely! Just add all the ingredients except the sour cream in the slow cooker on low for 4-6 hours or high for 2-3 hours, then stir in the sour cream at the end before serving.
Is this chili very spicy?

The heat level is moderate thanks to the jalapeno and cayenne pepper, but you can easily adjust the spice to your liking by using less jalapeno or skipping the cayenne, or adding more if you prefer it hotter.
Can I use fresh chicken instead of rotisserie?

You can, but using rotisserie chicken saves tons of time and adds a nice flavor. If using raw chicken, cook and shred it before adding it to the chili to ensure it cooks through.
What can I substitute for sour cream?

Greek yogurt works great as a tangy, creamy substitute if you want to cut calories or avoid sour cream.

Final Thoughts

This White Chicken Chili Recipe has become my go-to when I want something soul-warming but not heavy or complicated. Every time I make it, I m reminded how simple ingredients and a bit of patience can turn into a bowl of delicious comfort. I truly hope you enjoy making and customizing it as much as I do-it s the kind of recipe you ll reach for again and again, trust me!