Dinner

Creamy White Chicken Chili with Beans, Green Chilies, and Cheese Recipe

ByJeannette Jaeger November 23, 2025November 23, 2025

Introduction

This White Chicken Chili is the luscious, soul-warming bowl you need in your life. It combines tender chicken, creamy white beans, and a subtle kick of spice for a one-pot meal that’s perfect for a cozy family night. Easy to make and full of flavor, it’s a vibrant twist on traditional chili that’s pure comfort food.

A white bowl filled with four layers: the bottom layer is creamy, light brown soup with visible small chunks of corn, black beans, and shredded meat; the middle layer has shredded white cheese scattered unevenly on top; the third layer shows three thin slices of bright green avocado neatly placed on one side; the top layer features two large triangular light yellow tortilla chips standing upright inside the soup, next to a dollop of smooth white sour cream. A metal spoon is visible inside the bowl on the right side, and the background has a blurred white marbled texture with green herbs and a halved lime. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, chopped
3 cloves garlic, minced
1 (4-ounce) can diced green chilies
2 (15-ounce) cans white beans, drained and rinsed
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
Pinch of cayenne pepper (optional)
1 cup corn kernels
1/2 cup sour cream
1 cup shredded Monterey Jack or white cheddar cheese
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
Step 2: In the same pot, add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Stir in diced green chilies, drained white beans, chicken broth, cumin, chili powder, oregano, cayenne (if using), and corn. Return chicken to the pot and stir to combine.
Step 4: Bring to a gentle boil, then reduce heat to a simmer. Let chili simmer uncovered for 20–25 minutes to thicken and develop flavor.
Step 5: Remove pot from heat. Stir in sour cream and shredded cheese until fully melted and creamy.
Step 6: Taste and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges.

Tips & Variations

Drain and rinse canned beans to remove excess starch and sodium for a cleaner broth.
Remove the pot from heat before adding sour cream and cheese to prevent curdling.
Adjust spice by adding a pinch of jalapeño with the onions or increasing cayenne pepper to taste.
Shred cheese yourself for a better melt and creamier texture.
For a vegetarian version, omit chicken and use vegetable broth, doubling the beans or adding chopped sweet potato for heartiness.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze the chili for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop over low heat. If the chili seems thin after reheating, stir in a spoonful of sour cream or cheese to restore creaminess.

How to Serve

A white bowl filled with a creamy light brown soup containing whole beige beans, shredded pieces of chicken, and small bits of yellow corn, all mixed in a smooth broth. On top of the soup, there is a dollop of white sour cream in the center, surrounded by sprinkled fresh green chopped herbs. The bowl sits on a wooden round board with a metal spoon on the side, and some pieces of bread are partially visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken for this chili?

Absolutely! Boneless, skinless chicken thighs work well and offer a richer, more tender texture. You can also use pre-cooked shredded chicken, adding it during the simmer step to heat through.

How can I make this chili even thicker without adding flour?

Mash some of the white beans against the side of the pot after simmering to release starches, naturally thickening the broth. Alternatively, blend a cup of chili and stir it back in for extra creaminess.