There’s something magical about a big comforting pot of Classic White Chicken Chili bubbling away on the stove. This recipe brings together tender chicken, hearty beans, sweet corn, and creamy broth with gentle warmth from green chiles and fragrant spices. Whether you’re feeding a hungry crowd or just craving a bowl of cozy flavors, Classic White Chicken Chili is that go-to dish you’ll want on repeat all-year round. It’s easy, deeply satisfying, and built for customizing with your favorite toppings and sides.

Classic White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Great ingredients make all the difference in this chili! Each component adds depth — think softness from the beans, freshness from the lime, and a creamy finish that ties everything together. Here’s what you’ll need and why it matters for Classic White Chicken Chili.

Olive oil: Sautéing in olive oil adds a layer of rich flavor and helps the onions turn perfectly golden.
Onion: Diced onion forms the aromatic base, adding a slight sweetness and balance.
Garlic: Garlic gives delicious, punchy depth that makes every spoonful irresistible.
Boneless, skinless chicken breasts: Tender and lean, they cook quickly and soak up all those chili flavors.
Diced green chiles: Mildly spicy, they bring a gentle kick and classic Southwest flair.
Ground cumin: Earthy and warm, cumin is an essential spice for that familiar chili taste.
Dried oregano: Just a hint adds herbal notes and complexity.
Chili powder: For a gentle heat that builds flavor without overpowering.
Ground coriander: Lemony and bright, coriander wakes up every bite.
Salt: Essential for rounding out flavors and highlighting the rest of the ingredients.
Black pepper: Just enough for a peppery background note.
Cannellini or great northern beans: Creamy and mild, these beans soak up the broth and add hearty texture.
Low-sodium chicken broth: Gives the soup its comforting base and lets you control the saltiness.
Frozen or canned corn: Little pops of sweetness in every bite!
Sour cream: Adds velvety tartness and helps create that signature creamy texture.
Heavy cream or half-and-half: For luxurious smoothness and a rich finish.
Lime juice: A squeeze brightens the chili and balances all the savory flavors.

How to Make Classic White Chicken Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion and let it cook, stirring occasionally, until it starts to soften and go translucent—about five minutes. Next, add in the minced garlic and cook for one more minute, just long enough for everything to get delightfully fragrant but never browned.

Step 2: Add the Chicken

Now stir in the chicken. Whether you’re using cubed raw pieces or leftover shredded rotisserie chicken, let it cook until no longer pink on the outside. This seals in its juiciness and ensures it soaks up all the upcoming flavors.

Step 3: Spice Things Up

Sprinkle in the diced green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Stir well to coat the chicken and onions, toasting the spices for a minute or two. This little moment in the pot allows the flavors to bloom and gives your Classic White Chicken Chili an aromatic foundation.

Step 4: Add the Beans, Broth, and Corn

Pour in the beans, the low-sodium chicken broth, and the corn. Give everything a good stir to combine. If you want extra creaminess, try mashing a portion of the beans before adding them to the pot. This thickens the chili naturally and ups the comfort factor.

Step 5: Simmer and Meld

Bring the whole pot to a gentle simmer—just a couple of bubbles now and then. Reduce the heat and let it cook for around 20 minutes, giving the chicken time to finish cooking through and allowing all those beautiful flavors to meld. The aroma filling your kitchen at this stage is half the fun.

Step 6: Creamy Finish

Remove the pot from the heat. Stir in the sour cream and heavy cream (or half-and-half) for that signature creamy texture. Squeeze the juice from half a lime into the pot and give everything one last taste to adjust the seasonings if needed. Your Classic White Chicken Chili is ready to serve!

How to Serve Classic White Chicken Chili

Garnishes

The right toppings elevate your chili experience from great to unforgettable. Try shredded Monterey Jack cheese for melty richness, diced avocado for buttery coolness, chopped cilantro for a pop of freshness, and crushed tortilla chips for irresistible crunch. Don’t be shy—a generous scatter of your favorites makes every bowl feel special.

Side Dishes

While a hearty bowl is satisfying all on its own, Classic White Chicken Chili also pairs wonderfully with cornbread, jalapeño-cheddar muffins, or a crisp green salad. Warm flour tortillas or oyster crackers are great for scooping up those last spoonfuls of creamy goodness, too.

Creative Ways to Present

Switch things up by serving in bread bowls, offering a chili bar for toppings, or ladling over a baked potato for an ultra-cozy meal. For game day or parties, spoon Classic White Chicken Chili into mini cups for grab-and-go bites everyone can dress up how they like.

Make Ahead and Storage

Storing Leftovers

Leftover Classic White Chicken Chili keeps beautifully in the refrigerator. Let it cool to room temperature, then transfer to a sealed container. It’ll stay fresh and flavorful for up to four days, making it perfect for work lunches or busy weeknights.

Freezing

Yes, you can freeze Classic White Chicken Chili! Let it cool completely, then portion into freezer-safe bags or containers (leave room for expansion). It’ll keep for up to three months. Cream-based soups can sometimes separate a little after freezing, but a good stir while reheating will bring everything back together.

Reheating

Reheat the chili gently on the stove over low heat, stirring regularly so the creamy base doesn’t scorch or separate. If you’re using the microwave, cover loosely and stir every minute or so for even warmth. Add a splash of broth or cream if your chili thickened up in the fridge to restore that luscious texture.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Classic White Chicken Chili is even quicker with shredded rotisserie chicken—just stir it in with the beans and broth, and simmer for a shorter time since it’s already cooked.

What beans are best for this recipe?

Cannellini and great northern beans are both perfect because of their creamy texture and mild flavor, but navy beans work well, too. Go with what you have in your pantry!

How can I make the chili spicier?

To turn up the heat in your Classic White Chicken Chili, add extra chili powder, a diced jalapeño, or even a few dashes of hot sauce. Adjust to your crowd’s spice preference.

Is this chili gluten-free?

Yes, Classic White Chicken Chili is naturally gluten-free as written. Just double-check your broth and spices to ensure there are no hidden sources of gluten if that’s a concern.

Can I make it dairy-free?

You can! Swap the sour cream and heavy cream for your favorite dairy-free alternatives like coconut cream, cashew cream, or plain plant-based yogurt. The result will still be rich and comforting.

Final Thoughts

There’s no wrong time for a bowl of Classic White Chicken Chili. With its satisfying, savory base and endless ways to customize, it’s destined to become a staple in your kitchen just like it is in mine. I hope you’ll grab a pot and give this recipe a try—you might just find yourself making it again and again!

Classic White Chicken Chili Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Classic White Chicken Chili is a comforting and creamy dish perfect for a cozy night in. Loaded with tender chicken, beans, and flavorful spices, this easy recipe is sure to become a family favorite.

Ingredients

Scale

For the chili:

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 pound boneless, skinless chicken breasts (cubed or shredded)
1 can (4 oz) diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 cans (15 oz each) cannellini or great northern beans (drained and rinsed)
3 cups low-sodium chicken broth
1 cup frozen or canned corn

For serving:

½ cup sour cream
½ cup heavy cream or half-and-half
juice of ½ lime

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Instructions

Heat olive oil: In a large pot over medium heat, add olive oil.
Sauté onions: Add diced onion and sauté until softened, about 5 minutes.
Cook chicken: Stir in garlic and cook for 1 minute. Add chicken and cook until no longer pink on the outside.
Add seasonings and beans: Stir in green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Add beans, chicken broth, and corn.
Simmer: Bring to a simmer, then reduce heat and cook for 20 minutes.
Finish: Remove from heat and stir in sour cream, heavy cream, and lime juice. Adjust seasoning and serve warm with optional toppings.