White Chicken Chili

White chicken chili is what I make when I want chili on a cold night but red chili feels too heavy. Cubed chicken, two cans of great northern beans, two cans of green chiles, and a creamy finish from sour cream and heavy cream — it comes together in one pot in about 45 minutes, or in the crockpot if you want to start it earlier and walk away.

The flavor is brighter and lighter than red chili. The green chiles add a mild Southwestern warmth without being spicy. The beans break down a little as they cook and thicken the broth into something hearty. And the sour cream and heavy cream stirred in at the end take it from “soup with chicken” to “chili that tastes like the version at a good Tex-Mex restaurant.”

It’s also a flexible recipe — make it on the stovetop in 45 minutes for a faster dinner, or transfer it to the crockpot for a hands-off afternoon. The leftovers are even better, and a double batch freezes beautifully for those weeks when you can’t face making dinner from scratch.

What Is White Chicken Chili?

White chicken chili is the Tex-Mex cousin of regular red chili. Instead of beef, tomatoes, and red kidney beans, white chili is made with chicken, white beans (great northern, cannellini, or navy), and green chiles. The seasoning leans on cumin, garlic, oregano, and a little cayenne rather than chili powder.

The “white” part comes from the absence of tomatoes. Without red, the broth stays pale and slightly creamy — especially after the sour cream and heavy whipping cream get stirred in at the end. The result tastes more delicate than red chili, but no less satisfying.

This version specifically uses great northern beans, which have a creamy texture and mild flavor that works perfectly with the chicken. The two cans of green chiles bring mild heat plus that distinctive Southwestern flavor. And the dairy at the end is what takes the chili from broth-based soup to thick, creamy comfort food.

Why This Recipe Works

Sauteing the chicken and onions first builds the flavor base. Don’t skip this step — even though slow cookers are forgiving, the difference between sauteed and dumped-in-raw chicken is noticeable in the finished chili. The browned bits in the pan become part of the broth.

Two cans of green chiles is more than most chili recipes call for, and it’s intentional. The green chiles aren’t just heat — they’re the dominant flavor of white chili. Two cans gives you that distinctive Southwestern character without making the dish overly spicy. Mild canned green chiles from Hatch or Old El Paso work perfectly.

Adding the sour cream and heavy whipping cream at the very end is critical. If you add them while the chili is boiling, the dairy can break and curdle — you’ll end up with a grainy texture instead of smooth and creamy. Pull the pot off the heat (or turn the crockpot to warm), then stir in the dairy. The residual heat is enough to warm them through without breaking them.

The 30-minute simmer is what brings everything together. The beans break down slightly and release starch that thickens the broth. The chicken absorbs the seasoning. The flavors meld. Skipping or shortening this step gives you a chili that tastes like its individual ingredients rather than a unified dish.

Ingredient Breakdown

Boneless chicken (1.5 lbs., cubed)
Boneless skinless chicken breasts cut into 1/2-inch cubes work perfectly. My honest preference is thighs — they’re harder to overcook, stay juicier, and I’ve never once had one turn rubbery in this chili. Breasts are leaner if that matters to you, but go thighs if you can.

Yellow onion (1 medium, chopped)
Diced small (1/4-inch) so it cooks down quickly during the saute. I don’t bother with anything fancier than yellow onion here — sweet or white both work, but yellow is what I always have and it disappears into the chili just right.

Vegetable oil (1.5 tsp.)
Just enough to coat the pan for sauteing. Olive oil, canola, or avocado oil all work. Don’t use more than called for — the chicken releases its own moisture quickly.

Garlic powder (1.5 tsp.)
Or 4 cloves of fresh garlic, minced. The chili is forgiving about how the garlic gets in there. I use powder on weeknights for speed; fresh when I’m making it for guests. Add it near the end of the saute so it doesn’t burn — burnt garlic powder smells immediately and ruins the base.

Great northern beans (2 cans, 15 oz. each, drained and rinsed)
Standard 15-ounce cans. Drain and rinse to remove the starchy liquid. Cannellini beans substitute well — I actually prefer them when I have them, they’re a little creamier. Navy beans also work but they’re smaller and cook down faster, so the chili ends up thicker. All good, just different textures.

Chopped green chiles (2 cans, 4 oz. each)
Mild canned green chiles — Hatch, Old El Paso, or any grocery brand. Don’t drain them — the liquid is part of the seasoning. Two full cans is more than you’d expect, and that’s exactly the point. For more heat, swap one can for a “hot” variety, but fair warning: the heat level jumps more than you’d think.

Chicken broth (1 can, 14 oz.)
Standard 14-ounce can. Better than Bouillon chicken base diluted with water also works (1 tablespoon of paste per cup of water). Low-sodium versions are fine — the beans and chiles already have salt.

Salt (1 tsp.) and pepper (1/2 tsp.)
Adjust to taste at the end of cooking. Some chicken broths are salty enough that you may need less salt. Taste before you add anything — better to start under-salted and correct than oversalt and have no fix.

Ground cumin (1 tsp.) and dried oregano (1 tsp.)
The Mexican-style spice base. Mexican oregano gives a slightly more authentic flavor if you can find it; regular dried oregano works too and that’s what I keep on hand.

Cayenne pepper (1/4 tsp.)
A small amount adds noticeable warmth without making this spicy. For a kid-friendly version, cut to 1/8 teaspoon or skip entirely — the green chiles provide enough mild heat on their own. For more kick, go up to 1/2 teaspoon, but add it at the end and taste as you go.

Sour cream (1 cup)
Full-fat sour cream gives the best texture and is less prone to curdling than light versions. Greek yogurt works as a substitute and I’ve done it — it adds more tang, which some people actually prefer. Add at the end, off the heat, and stir slowly.

Heavy whipping cream (1/2 cup)
Adds body and richness. Half-and-half works as a lighter substitute. I wouldn’t use whole milk — it’s too thin and more prone to curdling, especially if the chili is still warm when you add it. Like the sour cream, add at the end off the heat.

For serving
Shredded cheddar cheese, crushed tortilla chips, sliced jalapenos, fresh cilantro, lime wedges, and avocado all make excellent toppings. A handful of crackers or corn chips on the side is traditional.

How to Make White Chicken Chili

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken and chopped onion and cook for about 15 minutes, stirring occasionally. You’re looking for the chicken to turn fully white with no pink — it’ll start to smell savory and slightly golden once the onion softens. Stir in the garlic powder near the end of the saute so it doesn’t scorch.

Add the drained and rinsed great northern beans, both cans of green chiles (juice and all), the can of chicken broth, salt, pepper, cumin, oregano, and cayenne. Stir to combine.

Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally. The beans will start to break down a little and the broth will thicken slightly — by the 20-minute mark it should smell unmistakably like chili, not just broth with stuff in it.

Crockpot variation: after sauteing the chicken and onion in a skillet, transfer everything to a 4-quart or larger crockpot. Add the beans, green chiles, broth, and seasonings. Cook on low for 2 hours (or up to 4 hours if you want to start earlier).

When ready to serve, take the pot off the heat (or switch the crockpot to warm). Stir in the sour cream and heavy whipping cream. Stir until smooth. If you see the sour cream seizing up or going stringy, it means the pot was still too hot — pull it fully off the burner and give it a full minute before stirring again.

Taste and adjust seasoning. The chili may need more salt or a few more cracks of pepper. Ladle into bowls and serve hot with shredded cheddar, crushed tortilla chips, sliced jalapenos, and crackers or corn chips on the side.

Serving Suggestions

Set up a topping bar so people can build their own bowl. Shredded cheddar or Monterey jack, crushed tortilla chips or Fritos, sliced jalapenos, sour cream, fresh cilantro, lime wedges, diced avocado, and crackers all work. The chili is rich enough that you don’t need to top it heavily, but the toppings add texture and brightness.

For a heartier dinner, serve with warm cornbread or buttered French bread on the side. Both soak up the broth beautifully. A simple green salad with lime vinaigrette adds a fresh element that cuts through the richness.

This chili also makes an excellent topping for nachos, baked potatoes, or hot dogs — same idea as red chili but with the white-chili flavor profile. Spoon over a tray of chips with extra cheese and broil for 3 minutes for chili nachos.

Storage and Make-Ahead Tips

White chicken chili keeps in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so day-two chili is genuinely better. The beans continue to absorb broth as it sits, so it gets thicker — add a splash of broth or water when reheating to loosen it back up.

To reheat, warm gently over medium-low heat, stirring occasionally. Don’t bring back to a boil — the dairy can break. The microwave works fine — heat in 90-second intervals, stirring between each.

This chili freezes well, but with a caveat: the dairy texture can change slightly after freezing. The flavor stays great but the broth may look a little less smooth. To get around this, freeze the chili before adding the sour cream and heavy cream. When you reheat, add the dairy at the end fresh — the texture is identical to the original recipe.

For meal prep, this is one of the better candidates. Make a double batch on Sunday, divide into single-serving containers, and you’ve got 6 to 8 lunches ready for the week.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes, and it’s a great shortcut. Use about 3 cups of shredded rotisserie chicken. Skip the saute step — start by cooking the onion alone in the oil until translucent, about 5 minutes, then add the chicken with the beans. The rotisserie chicken is already seasoned, so taste before adding salt — you may need less. Total cook time drops by about 10 minutes.

How do I keep the dairy from curdling?
Add it at the end, with the heat fully off — not just reduced, off. Boiling or even simmering dairy curdles it. If your chili is still steaming hard, wait two minutes before stirring in the sour cream and heavy cream. Stir gently and slowly. The residual heat is more than enough to warm them through.

Can I make this less spicy?
Yes. Cut the cayenne to 1/8 teaspoon or skip it entirely — the mild green chiles alone give this a background warmth that most people don’t even register as “spicy.” Using only 1 can of green chiles instead of 2 will pull the heat back further and also makes the flavor a bit milder overall.

Can I make this spicier?
Yes. Use 1 can of mild and 1 can of hot green chiles, or use 2 cans of hot. Add 1 chopped jalapeno with the onion. Bump the cayenne to 1/2 teaspoon. Top with fresh sliced jalapenos and a drizzle of hot sauce. Just know the heat from green chiles is a slower, creeping warmth — you might not feel the full effect until halfway through your bowl.

Can I substitute cannellini beans for great northern?
Absolutely. Cannellini are slightly larger but have a similar creamy texture — I actually like them a little better. Navy beans also work but they’re smaller and break down a bit more, so the chili ends up slightly thicker. Avoid black beans — they’d turn the broth gray and the flavor profile goes in a completely different direction.

How big a batch does this make?
About 6 servings as a main course (1.5 cups each). Doubles easily in a 5-quart Dutch oven or a 6-quart crockpot.

Variations and Substitutions

Rotisserie chicken shortcut. Skip the saute and use 3 cups of shredded rotisserie chicken. Cook the onion alone in the oil, add the chicken with the beans, simmer 20 minutes instead of 30.

Extra creamy version. Add 4 ounces of softened cream cheese with the sour cream and heavy cream at the end. The cream cheese melts in and makes the chili thick and creamy enough to almost qualify as a dip.

Hatch green chile version. Replace the canned green chiles with 1 cup of roasted Hatch chiles (in season in late summer/early fall, found frozen year-round at Whole Foods). The flavor is more authentic and slightly more complex.

Corn version. Add 1 cup of frozen corn (or a drained can) along with the beans. The sweetness of corn plays beautifully with the green chiles.

Smoky version. Add 1 chipotle in adobo (finely chopped) plus 1 teaspoon of the adobo sauce. Adds smoky depth without much extra heat.

Instant Pot version. Saute chicken and onion using the saute function. Add beans, chiles, broth, and seasonings. Lock lid and cook on high pressure for 12 minutes with a 10-minute natural release. Stir in dairy at the end.

Leftover Ideas

Leftover white chicken chili is incredibly useful. Here’s how I work through it:

Chicken chili nachos. Spoon thick chili over a tray of tortilla chips, top with cheese, and broil for 3 minutes. Add jalapenos, sour cream, and pico de gallo on top.

Chicken chili enchiladas. Roll thickened chili (drained of excess liquid) into corn tortillas with cheese, top with green enchilada sauce and more cheese, bake at 375 degrees F for 20 minutes.

Chili cheese baked potato. Top a baked potato with chili, shredded cheese, sour cream, and green onions. Restaurant-style dinner from yesterday’s leftovers.

Chili mac. Stir thickened chili into hot cooked macaroni with extra cheese. Tex-Mex chili mac in 5 minutes.

Frito pie. Top a bowl of Fritos with hot chili, shredded cheese, sour cream, jalapenos, and green onions. Stadium food at home.

A Few Things That Improve This Recipe

A heavy-bottomed Dutch oven is the right pot for stovetop chili. A 5-quart enameled Dutch oven distributes heat evenly so the chili doesn’t scorch on the bottom, and it goes from stovetop to table without losing any heat. They’re an investment but they last for decades and handle everything from soups to roasts to bread baking.

For the chicken cubing, a sharp chef’s knife matters more than people think. Trying to cube boneless chicken with a dull knife is genuinely miserable. A good 8-inch chef’s knife makes the prep almost effortless and is the most-used knife in any kitchen — once you upgrade you wonder why you waited.

Lighter Version

This chili is reasonably light to start with — chicken breast, beans, and broth carry most of it. A few tweaks lighten it further.

Use light sour cream instead of full-fat. The texture is slightly less rich but the chili is still creamy.

Substitute half-and-half for the heavy whipping cream. Or skip the heavy cream entirely and use 1.5 cups of sour cream. The chili won’t be quite as rich but still tastes great.

Use plain Greek yogurt instead of sour cream. Adds more tang but cuts a noticeable amount of fat.

Bulk up the recipe with extra vegetables. A cup of frozen corn, a chopped bell pepper, or a can of fire-roasted tomatoes (drained) all stretch the chili and add fiber without much extra calorie cost.

A Little Story About This One

Red chili was my fall and winter default for years. Then one cold weekend I had chicken in the fridge instead of beef, no tomatoes, and a craving for something warm in a bowl. I’d had white chili at a restaurant once and thought, how hard could it be?

It turned out to be way easier than red chili. Less browning, fewer ingredients, simpler seasoning. The dairy at the end was the magic — without it the chili tasted like soup, with it the chili tasted finished.

Now this is in heavy rotation from October through March. It’s the chili I make when I want comfort food but don’t want the heaviness of red chili and beef. The leftovers carry me through the next couple of days, and a doubled batch goes into the freezer for the worst week of the month.

More Recipes You’ll Love

White Bean Turkey Chili — lean ground turkey with white beans, green chiles, and warm spices. The chili you reach for when you want something a little lighter than red chili.

Crockpot Beef Barley Soup — hearty beef and barley with mixed vegetables. Eight hours in the slow cooker and dinner is ready.

Slow Cooker Pork Roast — boneless pork roast browned and slow-cooked in a sweet-savory braise. Pile the leftovers into tacos or burrito bowls.

Crockpot Shredded Chicken Tacos — four-ingredient chicken that’s the building block of half a dozen weeknight dinners.