When the temperature drops and comfort food cravings strike, there’s nothing quite like a steaming bowl of White Chicken Chili to warm both body and soul. This creamy, Southwestern-inspired dish offers a perfect balance of tender chicken, creamy white beans, and a harmonious blend of spices.
Quick Overview
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 7 people |
| Calories | ~485 per serving |
White Chicken Chili (Creamy, 30-Minute One-Pot)
Equipment
- Large Dutch oven or heavy pot
- Sharp knife
- Cutting board
- Wooden Spoon
- Instant-read thermometer
- Forks For shredding chicken
Ingredients
- For the Chili:
- 1½ lbs boneless skinless chicken breasts
- 2 tbsp olive oil divided
- 1 large yellow onion diced
- 4-5 cloves garlic minced
- 2 medium poblano peppers seeded and diced
- 1 jalapeño pepper seeded and finely diced
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1½ tsp ground coriander
- 1 tsp ancho chili powder
- ½ tsp white pepper
- ¼ tsp cayenne pepper adjust to taste
- 4 cups low-sodium chicken broth
- 3 cans 15 oz each white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 cup corn kernels fresh or frozen
- For Creaminess:
- 1 cup half-and-half or heavy cream
- 8 oz cream cheese softened and cubed (optional)
- For Finishing:
- Juice of 2 limes about ¼ cup
- ½ cup fresh cilantro chopped
- Salt and black pepper to taste
- Suggested Toppings:
- Sliced avocado
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Fresh lime wedges
Instructions
- Season chicken: Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Sear chicken: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear chicken until golden brown, about 3-4 minutes per side. Remove to a plate and set aside.
- Sauté aromatics: In the same pot, add remaining 1 tablespoon olive oil. Add diced onion with a pinch of salt and cook until softened, about 4-5 minutes, scraping up browned bits.
- Add peppers: Add poblano peppers and jalapeño. Cook for 3-4 minutes until softened.
- Bloom spices: Add garlic and cook until fragrant, about 30 seconds. Add cumin, oregano, coriander, ancho chili powder, white pepper, and cayenne. Toast spices for 60 seconds, stirring constantly.
- Build the base: Pour in chicken broth, deglazing the pot. Scrape up any spices or aromatics stuck to the bottom.
- Simmer chicken: Return seared chicken breasts to the pot. Bring to a simmer, reduce heat, cover partially, and cook for about 15 minutes, until chicken registers 165°F (74°C).
- Shred chicken: Remove chicken to a cutting board and shred with two forks.
- Add beans and chilies: While chicken shreds, add drained white beans and diced green chilies to the pot. Simmer uncovered for 5 minutes.
- Return chicken and add corn: Add shredded chicken and corn kernels back to the pot. Simmer for another 5 minutes.
- Add creaminess: Reduce heat to low. Slowly stir in half-and-half (or heavy cream). If using cream cheese, add in small chunks and stir until completely melted.
- Finish with lime and cilantro: Stir in lime juice and fresh cilantro. Taste and adjust salt and pepper as needed.
- Rest briefly: Allow chili to rest for 5 minutes before serving.
- Serve: Ladle into bowls and top with your favorite toppings like avocado, cheese, sour cream, or tortilla chips.
What to Expect
- Broth: Creamy, rich, perfectly spiced
- Chicken: Tender, shredded, juicy
- Beans: Creamy, hearty, fiber-rich
- Overall: Comforting, satisfying, balanced
Why This Recipe Works
- 30 minutes – Quick and easy weeknight dinner
- One-pot – Minimal cleanup
- Healthy – Protein-packed, fiber-rich
- Customizable – Adjust spice, creaminess, toppings
- Make-ahead friendly – Tastes even better the next day
For the science behind blooming spices, Serious Eats explains how toasting spices unlocks their full flavor potential.
Chef Secrets
| Secret | Why It Works |
|---|---|
| Toast spices | Unlocks deeper flavor |
| Use half-and-half | Adds creaminess without heaviness |
| Add lime at the end | Brightens and balances flavors |
| Mash some beans | Natural thickener |
| Rest before serving | Flavors meld together |
Variations
| Variation | Ingredients to Add |
|---|---|
| Dairy-Free | Coconut milk + omit cream cheese |
| Vegetarian | Add extra beans + mushrooms |
| Verde Style | Add 1 cup salsa verde |
| Beer-Infused | Replace 1 cup broth with Mexican beer |
| Extra Hearty | Add ½ cup quinoa with broth |
Troubleshooting
| Problem | Why It Happens | The Fix |
|---|---|---|
| Too thin | Not reduced enough | Mash beans or add cornstarch slurry |
| Curdled cream | Heat too high | Lower heat before adding dairy |
| Lack of flavor | Spices not bloomed | Toast spices in oil before adding liquid |
| Too spicy | Too much cayenne or jalapeño | Add more cream to balance |
Storage
- Refrigerator: 4 days (airtight container)
- Freezer: 3 months (without dairy)
- Reheat: Gently over medium-low, add broth if needed
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~485 kcal |
| Protein | 35g |
| Carbohydrates | 38g |
| Fiber | 12g |
| Fat | 22g |
According to USDA nutrition data, chicken is an excellent source of lean protein.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sear chicken and sauté aromatics as directed, then transfer everything except dairy, lime, and cilantro to the slow cooker. Cook on low 6-7 hours or high 3-4 hours. Add dairy in the last 30 minutes.
Why is my chili too thin?
Mash some beans or add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and simmer 5-10 minutes.
Can I use rotisserie chicken?
Yes! Skip the searing steps and add 4 cups shredded rotisserie chicken when you would return the shredded chicken to the pot.
Is this chili spicy?
This recipe has moderate heat. Adjust by changing the amount of jalapeño, cayenne, or green chilies.
Can I make this dairy-free?
Yes. Use full-fat coconut milk and omit cream cheese.
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