White Chicken Chili — Easy, Creamy Weeknight Meal

The first spoonful warms your mouth with bright lime, toasted cumin and silky beans. I developed this white chicken chili after testing versions eight times to balance creaminess and tang; the recipe here is the one I kept returning to. It’s fast enough for a weeknight and sturdy enough to feed a crowd. I’ll show you exactly why each ingredient matters and share simple swaps so you can make it gluten-free or lighter without losing flavor. If you want a creamier take for a cozy night, try a related variation I like for thicker texture: a creamier take on white chicken chili. Now let’s walk through the ingredients, tools, and foolproof steps so you end up with a bowl that’s bright, savory, and reliably comforting.

Why This Recipe Works

Toasting cumin and coriander briefly unlocks essential oils and deepens the chili’s aroma without adding heat.
A short poach for the chicken keeps it moist and makes shredding effortless; the poaching liquid doubles as a flavor base.
Simmering with a portion of the beans mashed into the broth thickens the soup naturally—no heavy cream needed.
Lime and cilantro added at the end brighten the finished bowl and balance the richness.
A final resting period of 10–15 minutes lets flavors marry, improving both texture and taste.

Ingredients Breakdown

Boneless, skinless chicken breasts (680 g / 1.5 lb): Lean protein that shreds easily after a gentle poach. You can use thighs for more fat and richness; reduce poaching time by 3–4 minutes.
Low-sodium chicken stock (720 ml / 3 cups): Forms the flavor base. Use low-sodium so you control final salt. If you use regular stock, taste before adding salt.
Cannellini or Great Northern beans, drained and rinsed (2 × 425 g cans / 3 cups drained): Provide creaminess and body. Mash one cup of the beans to thicken the broth naturally.
Yellow onion, finely chopped (1 medium, about 150 g / 1 cup): Adds savory sweetness when softened.
Garlic, minced (3 cloves / 9 g): For aromatics—don’t burn it or it tastes bitter.
Canned diced green chiles (mild, 4 oz / 113 g): Add mild heat and tang; you can swap for one seeded jalapeño for fresher heat.
Ground cumin (2 tsp / 4 g) and ground coriander (1 tsp / 2 g): Toast briefly to intensify flavor. This matters—unt oasted powders taste flatter.
Dried oregano (1 tsp / 1 g): Classic chili flavor.
Lime juice (from 1 large lime, ~30 ml / 2 tbsp): Brightens and balances the soup.
Sour cream or plain Greek yogurt (120 g / ½ cup): Adds silkiness. You can substitute Greek yogurt 1:1, but the tang will be sharper.
Olive oil (15 ml / 1 tbsp): For sweating the onion.
Kosher salt and black pepper to taste: Use Diamond Crystal kosher salt for the amounts here; if using Morton, use about half the listed salt.
Optional: Shredded Monterey Jack or pepper jack (100 g / 1 cup) for topping; avocado slices, cilantro, and tortilla chips for garnish.

Essential Equipment

Large Dutch oven or heavy-bottomed pot (4–6 liters / 4–6 quarts): Ensures even heat and space to simmer without spilling.
Fine-mesh sieve or slotted spoon: For removing and shredding the chicken.
Potato masher or fork: To mash a portion of the beans into the broth.
Instant-read thermometer: Helps check poached chicken reaches 74°C (165°F).
Alternatives: If you don’t have a Dutch oven, use a deep skillet with a tight-fitting lid and reduce the simmering temp slightly to maintain gentle heat. For shredding, two forks work fine if you don’t have a stand mixer.

For a family-friendly follow-up, try baked chicken burritos that use similar flavors.

Makes 6 servings. Prep time: 15 minutes. Cook time: 35 minutes. Total time: 50 minutes. Inactive time: None. Servings: 6 (about 1 cup / 240 ml per serving)

Step 1: Poach the chicken

Place 680 g (1.5 lb) boneless, skinless chicken breasts in a medium pot and cover with 720 ml (3 cups) cold chicken stock. Bring to a gentle simmer over medium heat, then reduce to low and poach for 10–12 minutes until the chicken reaches 74°C (165°F) internally. Remove the chicken and let rest 5 minutes, then shred with two forks. The chicken should be tender and pull apart easily; do not overcook or it becomes dry.

Step 2: Sauté the aromatics

While chicken poaches, warm 15 ml (1 tbsp) olive oil in a 4–6 L (4–6 qt) Dutch oven over medium heat. Add 1 medium onion (150 g / 1 cup) and cook until translucent and fragrant, about 5 minutes, stirring every 30 seconds. Add 3 cloves garlic (9 g) and cook 30–45 seconds until aromatic.

Step 3: Toast spices and build flavor

Add 2 tsp (4 g) ground cumin and 1 tsp (2 g) ground coriander to the pan and toast for 20–30 seconds until fragrant. Pour in 720 ml (3 cups) of the chicken stock used for poaching, scraping up browned bits, then stir in 2 × 425 g cans (3 cups drained) cannellini beans—reserve 1 cup (about 170 g) of beans to mash later. Add 4 oz (113 g) canned diced green chiles and 1 tsp (1 g) dried oregano. Bring to a simmer.

Step 4: Mash beans and thicken

Using a potato masher or fork, mash the reserved 1 cup (170 g) of beans directly into the simmering pot for 1–2 minutes until the broth is slightly thickened and has a creamy mouthfeel. Simmer gently for 8–10 minutes to meld flavors; taste and season with kosher salt and black pepper. This creates texture without heavy dairy.

Step 5: Finish with dairy and chicken

Lower the heat to very low and temper 120 g (½ cup) sour cream by stirring in a ladle of hot broth, then whisk back into the pot. Add the shredded chicken and heat through for 2–3 minutes until the chicken is warmed and the soup is glossy. Stir in juice of 1 lime (30 ml / 2 tbsp) and adjust salt. Do not boil once dairy is added—boiling can cause curdling.

Step 6: Serve and garnish

Ladle into bowls and garnish with 100 g (1 cup) shredded Monterey Jack, chopped cilantro, avocado, and tortilla chips as desired. Let the chili sit 10 minutes off the heat for flavors to settle. Serve warm.

Expert Tips & Pro Techniques

Avoid dry chicken: Poach in cold stock and bring to a gentle simmer; pulling the chicken too early results in chewy meat.
Stop the boil after adding dairy: Temper sour cream first, then keep heat low to prevent separation.
Make it thicker without cream: Mash 1 cup of beans and simmer—that gives body without extra fat.
Common mistake: Over-seasoning early. Taste after the chili reduces, then adjust salt and acid. You can always add more lime but not take it away.
Make-ahead: The chili improves after a day in the fridge. Cool completely, store in airtight containers, and reheat gently. See Storage & Reheating below.
Professional trick for clearer broth and cleaner flavor: Skim foam and fat after poaching the chicken and use that stock for a cleaner base.
Home adaptation of a pro technique: For silky texture, finish with a handheld blender in short bursts—blend 10–15 seconds to avoid over-pureeing.

Storage & Reheating

Refrigerator: Cool to room temperature within 2 hours, store in airtight containers for up to 4 days.
Freezer: Freezes well for up to 3 months. Cool fully, portion into freezer-safe containers leaving 2.5 cm (1 inch) headspace, and label with date.
Thawing: Thaw overnight in the fridge or reheat from frozen in a pot over low heat, stirring occasionally.
Reheating: Gently reheat on the stovetop over medium-low until steaming, about 8–12 minutes for refrigerated portions; avoid high heat to prevent curdling. If using an oven, cover and reheat at 175°C (350°F) for 12–15 minutes. Microwaving is fine for single servings but stir every 45–60 seconds to distribute heat.

Variations & Substitutions

Gluten-Free Version: This recipe is naturally gluten-free if you use gluten-free stock and check canned chiles labels. No measurement changes needed.
Lighter Version: Replace sour cream with 120 g (½ cup) plain Greek yogurt and reduce olive oil to 7 ml (½ tbsp). Add yogurt off heat to avoid curdling.
Spicier Version: Swap the canned green chiles for 1 seeded jalapeño plus 1 seeded serrano, finely chopped; sauté with the onion and add 1–2 tsp adobo or chipotle in adobo for smoky heat.
Slow-Cooker Version: Brown onion and garlic, transfer to a 3.5–4.5 L (3.5–4.5 qt) slow cooker with all ingredients (except sour cream and lime), cook on low 4–5 hours; shred chicken and stir in sour cream and lime at the end.
No-Bean White Chili: Replace beans with 250 g (2 cups) diced cooked potatoes for a lower-fiber, more stew-like texture; simmer until potatoes are tender, about 15 minutes.

Serving Suggestions & Pairings

For a crunchy contrast, serve with warm tortilla chips and squeeze extra lime over the top.
A simple side salad with crisp romaine and a lime vinaigrette cuts richness and keeps the meal bright.
Beer pairing: A crisp Mexican lager or session IPA complements the cumin and chile notes.
For complementary mains, serve alongside a contrasting sweet chili chicken stir-fry if you’re building a multi-dish menu.

Nutrition Information

Per serving (serving size: 1 cup / 240 ml; recipe yields 6 servings):

Calories: 360 kcal
Total Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 760 mg
Total Carbohydrates: 29 g
Dietary Fiber: 6 g
Sugars: 3 g
Protein: 36 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chili turn out thin?
A: If the broth is too thin, mash ½–1 cup (85–170 g) of the beans into the pot and simmer for 6–8 minutes. That will naturally thicken the broth without adding cream.

Q: Can I make this without dairy?
A: Yes. Replace 120 g (½ cup) sour cream with the same amount of plain, full-fat coconut yogurt or an additional mashed cup of beans. Add lime for brightness to offset richness loss.

Q: Can I double this recipe?
A: Yes—double all ingredients and use a 6–8 L (6–8 qt) pot to prevent overflow. Increase simmer time by 5–10 minutes to fully meld flavors.

Q: Can I prepare this the night before?
A: Absolutely. Make it the night before and refrigerate in an airtight container. Reheat gently on the stovetop the next day for best flavor.

Q: How long does this keep in the fridge?
A: It will keep 3–4 days refrigerated in an airtight container. Freeze for longer storage up to 3 months.

Q: Can I use leftover rotisserie chicken?
A: Yes—use about 500–600 g (1–1.25 lb) shredded rotisserie chicken and add it in Step 5 to warm through for 2–3 minutes.

Q: Is this recipe low-carb friendly?
A: To make it lower in carbs, omit the beans and increase shredded chicken to 900 g (2 lb), add 1 cup diced zucchini and simmer until tender. Adjust seasoning and finish with lime.

Conclusion

This version balances bright aromatics and creamy body without heavy cream, so it’s quick, satisfying, and easy to adapt. If you want another tested approach, see Cooking Classy’s White Chicken Chili (BEST EVER!) for comparison and alternative techniques. For a richer, creamier take with slightly different spice notes, try the tested recipe at Tastes Better From Scratch’s White Chicken Chili. Enjoy a cozy bowl tonight.