When the weather turns chilly, nothing beats a warm, comforting bowl of white chicken chili. This creamy, flavorful dish is a lighter twist on traditional beef chili, featuring tender shredded chicken, white beans, green chilies, and a creamy, spiced broth. It’s easy to make, packed with protein, and perfect for meal prep or a cozy family dinner.
Why You’ll Love This White Chicken Chili
- Quick & Easy – It comes together in under an hour and uses pantry staples!
- Creamy & Comforting – Without being too heavy.
- Protein-Packed – This hearty chili is packed with great northern beans and tender chicken, so it makes it an easy meal for a protein packed dinner or lunch option!
- Customizable – Adjust spice levels and toppings to your liking.
Key Ingredients for this Easy White Chicken Chili
Chicken
You may choose to use boneless skinless chicken thighs or boneless, skinless chicken breasts depending on your preference. This is also a way to use up leftover rotisserie chicken!
Beans
You can use Great Northern beans, cannellini beans, white kidney beans, pinto beans or navy beans – These beans make the chili hearty while also adding a creamy texture when mashed slightly.
Onion
Adds a subtle sweetness and depth of flavor. I use a sweet onion but you can use a white or red onion for this white bean chicken chili.
Garlic
Garlic enhances the overall taste with a warm, savory note. Fresh garlic is best but you can substitute garlic powder if necessary. Use 1 teaspoon for 4 cloves.
Green chiles
Green chiles provide a mild heat and a tangy kick, essential for that signature white chili taste.
Spices
Spices like cumin add warmth and complexity. They create layers of flavor that make each bite more interesting and satisfying. Oregano offers a touch of herbal brightness. Salt & black pepper are essential for balancing and enhancing all flavors.
Chicken Broth
Chicken broth provides a flavorful base for the chili and helps tenderize the chicken. I would use a low sodium chicken broth for this chili. You may also use chicken stock.
Sour Cream
- Sour cream adds a tangy creaminess that balances the spices.
- Heavy cream or half-and-half (optional) – Makes the chili extra rich and velvety.
Cayenne pepper
This gluten free white chicken chili has mild ingredients like white beans, chicken, and creamy broth. Cayenne pepper adds a bit of spice to make the flavors pop.
Optional Toppings (Extra Flavor & Texture)
Add your favorite toppings right before serving! Here are some of mine:
- Shredded cheese – Cheddar, Monterey Jack, or Pepper Jack for a melty finish.
- Avocado – Adds a buttery contrast.
- Fresh cilantro or green onions – Freshens up the dish.
- Jalapeños – For extra heat.
- Tortilla strips – A crunchy element for texture.
- Hot sauce – for those who like it extra spicy!
- Fresh lime juice for an extra burst of acid and freshness
Step by Step Instructions to make Gluten Free White Chicken Chili
Heat olive oil in a large pot or Dutch oven over medium high heat on the stove top. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic, cooking for another 1–2 minutes until fragrant.
Sprinkle in the cumin, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the onions and garlic in the spices.
Pour in the drained white beans, chicken broth and shredded chicken. Bring to a simmer, cover, and let cook for about 20 minutes, or until the chicken is fully cooked and tender.
Reduce the heat to low and add in the sour cream and heavy cream, giving it a good stir. Simmer for another 5 minutes until heated through.
Ladle the chili into bowls and top with shredded cheese, avocado, cilantro, or jalapeños. Serve with tortilla chips or warm cornbread muffins for a complete hearty meal.
FAQ and Expert Tips
Thicker Chili? – Mash some of the beans before adding them to the pot for a thicker consistency.
Spice It Up – Add a diced jalapeño or a pinch of cayenne for extra heat.
Dairy-Free Option – Swap the sour cream and heavy cream for coconut milk or a dairy-free alternative.
Storing and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months (without the dairy, which should be added after reheating).
- Reheat on the stovetop over low heat, stirring occasionally.
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White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Warm up with gluten free white chicken chili, a creamy and comforting dish that is perfect for chilly weather.
Ingredients
2 pounds diced cooked chicken, about 3 cups (white or dark)
1 medium onion, diced
4 garlic cloves, minced
2 (two) 15.5-ounce cans white or Cannellini beans, rinsed and drained
4 cups chicken stock
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
8 ounces sour cream
1/2 cup heavy cream
4-ounce can of diced green chilies
Garnish:
sour cream
shredded cheese of your choice
chopped scallions
chopped cilantro
Instructions
Heat oil in a heavy-bottomed soup pot over med-high heat, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin.
Continue to cook for a few minutes to until you really start to smell the flavor of the herbs. Add chicken stock, chicken, beans, and green chilies to the pot.
Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and stir in sour cream, heavy cream, and parsley.
Garnish and serve.
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3 Comments
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I love Nicole’s recipes. I had a similar chicken chili I have made in the past but this one is even better and will be my new go to! I shredded a rotisserie chicken which made it really quick to prep and a great weeknight meal! And I love that it calls for ingredients I typically have on hand! This will definitely be finding a permanent place in my recipe rotation!