This White Chicken Chili is creamy, cozy, and packed with flavor—without being heavy. You get tender chicken pieces, white beans, green chiles, and warm spices in a chili that’s perfect for weeknights and game day. Load it up with toppings and you’ve got a bowl that tastes better than takeout.
Introduction
If you’ve made red chili a hundred times, White Chicken Chili is a fun (and seriously delicious) switch. It’s a fan-favorite because it’s quick, comforting, and super customizable. Plus, it’s naturally high-protein thanks to the chicken pieces and beans.
The standout trick is blending a small scoop of beans into the broth. That thickens the chili and makes it creamy without needing a ton of dairy. Trust me, don’t skip that blend—your White Chicken Chili will be thick, silky, and restaurant-good.
Why You’ll Love This White Chicken Chili
- High-protein & satisfying: Chicken pieces and beans keep you full.
- Easy weeknight dinner: One pot and simple ingredients.
- Creamy without heavy cream: Bean blending makes it thick and cozy.
- Great for meal prep: Leftovers taste even better.
- Topping-friendly: Everyone can customize their bowl.
Ingredients for White Chicken Chili
Chili Base
- Onion, diced (1): Flavor base.
- Garlic, minced (3 cloves): Big flavor.
- Olive oil (1 tbsp): Helps sauté veggies.
Main Ingredients
- Cooked chicken pieces, chopped (3 cups): Protein and heartiness.
- Shortcut: Rotisserie-style chicken pieces work great.
- White beans, drained and rinsed (2 cans, 15 oz each): Creamy and filling.
- Swap: Great Northern or cannellini beans.
- Corn (1 cup): Adds sweetness.
- Swap: Frozen corn (thawed) or canned corn (drained).
- Diced green chiles (1 can, 4 oz): Mild heat and flavor.
- Low-sodium chicken broth (4 cups): Main liquid.
Seasoning
- Ground cumin (2 tsp): Warm chili flavor.
- Chili powder (1 tsp): Adds depth.
- Dried oregano (1 tsp): Cozy flavor.
- Salt (1 tsp to start) + black pepper (1/2 tsp): Season to taste.
Creamy Finish
- Cream cheese (4 oz): Makes it extra creamy.
- Swap: 1/2 cup half-and-half for a lighter finish.
- Lime juice (1 tbsp): Brightens the whole pot.
Toppings
- Shredded cheese, chopped cilantro, sliced jalapeños, avocado cubes, sour cream, crushed tortilla chips
How to Make White Chicken Chili
- 1. Sauté onion in olive oil over medium heat for 4–5 minutes, until soft. Add garlic and cook 30 seconds.
- 2. Add beans, broth, corn, green chiles, cumin, chili powder, oregano, salt, and pepper. Simmer 10 minutes on medium-low.
- 3. Blend about 1 cup of the beans and broth until smooth (use a blender or mash very well). Stir back into the pot to thicken.
- 4. Stir in chicken pieces and cream cheese. Simmer 5 minutes, stirring, until cream cheese melts and the chili is creamy.
- 5. Finish with lime juice. Taste and add more salt if needed.
- 6. Serve hot with your favorite toppings.
Tips for Perfect White Chicken Chili
- Blend for thickness: Makes it creamy without heavy cream.
- Keep a gentle simmer: Helps flavors blend without breaking the creamy texture.
- Add dairy on low heat: Keeps it smooth.
- Use low-sodium broth: Easier to control salt.
- Taste at the end: Beans and broth brands vary.
Variations & Substitutions
- Spicier version: Add a pinch of cayenne or extra jalapeños.
- Extra creamy: Add 2 more oz cream cheese.
- No cream cheese: Use 1/2 cup half-and-half stirred in at the end.
- Meat-free: Use veggie broth and add extra beans.
- Leftover idea: Spoon over rice, tuck into tortillas, or use as a nacho topping.
Storing & Reheating
Store White Chicken Chili in the fridge for up to 4 days. Reheat gently on the stove over medium-low, stirring often. If it thickens, add a splash of broth until it’s silky.
Freeze for up to 2 months. Thaw overnight and reheat slowly.
Serving Suggestions & Pairings
- Serve with cornbread, chips, or warm tortillas.
- Pair with a simple green salad.
- Great for game day spreads and meal prep lunches.
- Top with avocado cubes and a squeeze of extra lime.
Reader Review: “This white chicken chili is so creamy and flavorful. Blending the beans was the perfect trick!”
If you make this White Chicken Chili, leave a rating and comment! What toppings are you adding—extra cheese, avocado, or jalapeños?
Print
White Chicken Chili (Best Ever, Easy, High-Protein)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This creamy chicken and wild rice soup is thick, cozy, and packed with tender chicken and hearty wild rice.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken broth
1 cup wild rice blend, rinsed
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cooked shredded chicken
1 cup heavy cream
2 tablespoons chopped parsley (optional)
Instructions
Melt butter with oil in a pot over medium. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Stir in flour 1 minute. Slowly whisk in broth until smooth.
Add wild rice, thyme, salt, and pepper. Simmer 40 to 45 minutes until rice is tender.
Stir in chicken and cream; warm 5 minutes (don’t boil hard). Top with parsley.
Notes
Faster: Use quick-cook wild rice (adjust time per package).
Leftovers: Thickens—add broth when reheating.
Tools: Large pot, whisk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American