When the evenings turn crisp and you’re craving something warm but not too heavy, White Chicken Chili is the answer. It’s creamy, hearty, and full of tender chicken, white beans, and just the right amount of spice. This bowl of comfort is one of those fall meals that makes the house smell amazing while keeping dinner simple. Perfect for weeknights, potlucks, or any night when you’re dreaming of cozy, soul-warming food.
Why You’ll Love This Recipe
- Uses simple pantry staples and leftover chicken
- Creamy and hearty without being too heavy
- One-pot recipe, ready in under 40 minutes
- Perfect for fall dinner ideas and easy family meals
- Freezer-friendly for future cozy nights
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups shredded cooked chicken (rotisserie works great)
- 2 cans (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt & pepper to taste
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro, avocado, or jalapeño for topping
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
- Stir in garlic, cumin, chili powder, and oregano. Cook until fragrant, about 1 minute.
- Add shredded chicken, beans, green chilies, and broth. Bring to a simmer and cook 20 minutes.
- Stir in sour cream, cheese, and lime juice until smooth and creamy.
- Taste and adjust seasoning.
- Serve hot with toppings like cilantro, avocado, jalapeño, or tortilla chips.
⏱ Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
🍲 Total Time: 35 minutes
👩👩👧 Servings: 6
✨ Calories: ~310 per serving
Serving Ideas
- Ladle over rice for an extra filling bowl
- Serve with warm cornbread for a classic fall meal
- Scoop with tortilla chips for a fun game-day chili
Pro Tips
- Use rotisserie chicken to save time.
- If you like more heat, add diced jalapeños or extra green chilies.
- For a creamier chili, mash a few beans before simmering.
Storage & Reheating
- Store in an airtight container in the fridge up to 4 days.
- Freeze in portions for up to 2 months.
- Reheat gently on the stovetop or in the microwave with a splash of broth if too thick.
❄️ Cozy Closing
There’s just something about a steaming bowl of White Chicken Chili that feels like home. It’s the kind of recipe that turns a simple weeknight into something special cozy, comforting, and full of flavor.
👉 If you try this, I’d love to hear how your family enjoyed it! Drop a comment, share your favorite toppings, and don’t forget to save this recipe for later.
🎀 Final Thoughts (Emma’s voice):
“I make this every fall when the first chilly breeze rolls in. It’s my hug-in-a-bowl recipe, and I hope it becomes yours too. Follow me on Pinterest for more cozy, quick, and nostalgic recipes. And if you loved this, don’t miss my Crockpot Mississippi Chicken for another comforting favorite.” 💛
White Chicken Chili
Equipment
- Large pot
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 2 cans white beans drained and rinsed (15 oz each)
- 1 can diced green chilies 4 oz
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp oregano
- salt & pepper to taste
Finish & Toppings
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup shredded Monterey Jack cheese
- 1 lime juice of
- fresh cilantro, avocado, or jalapeño for topping
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
- Stir in garlic, cumin, chili powder, and oregano. Cook until fragrant, about 1 minute.
- Add shredded chicken, beans, green chilies, and broth. Bring to a simmer and cook for 20 minutes.
- Stir in sour cream, cheese, and lime juice until smooth and creamy.
- Taste and adjust seasoning. Serve hot with toppings like cilantro, avocado, jalapeño, or tortilla chips.