25 Delicious White Chicken Chili Recipes Spicy and Savory

Craving something warm, hearty, and packed with flavor? Look no further! Our roundup of 25 Delicious White Chicken Chili Recipes is here to spice up your mealtime with a mix of spicy and savory options. Perfect for cozy nights in or feeding a crowd, these recipes promise comfort in every bite. Dive in and discover your next favorite dish!

Creamy White Chicken Chili

Even if you’re not usually a chili person, this creamy white chicken chili might just change your mind. It’s cozy, a little spicy, and perfect for those nights when you want something comforting but not too heavy.

Ingredients

• 2 cups of cooked chicken, shredded (great use for leftovers!)
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• A splash of heavy cream
• A couple of cloves of garlic, minced
• 1 small onion, diced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• Salt and pepper, just a pinch of each

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and smell amazing, about 3 minutes.
2. Add the shredded chicken, white beans, cumin, and chili powder to the pot. Stir everything together so the chicken and beans get nicely coated with the spices.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally, so all the flavors can meld together.
4. Reduce the heat to low and add the heavy cream. Stir it in gently and let the chili warm through for another 5 minutes. Tip: Don’t let it boil after adding the cream to keep it smooth.
5. Season with salt and pepper, then give it a taste. Tip: If you like it spicier, now’s the time to add a bit more chili powder.
6. Serve hot. Tip: A little extra cream drizzled on top or some chopped cilantro can make it look as good as it tastes.

What you’ll love about this chili is how the creaminess balances the slight heat, making every spoonful satisfying. Try serving it with some crusty bread for dipping, or over a baked potato for a hearty twist.

Spicy White Chicken Chili with Corn

Alright, let’s dive into making this cozy bowl of Spicy White Chicken Chili with Corn. It’s the perfect blend of creamy, spicy, and sweet, ideal for those nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups of shredded cooked chicken
• 1 can (15 oz) of white beans, drained and rinsed
• 1 cup of corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño, seeded and diced
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 tbsp of olive oil
• 1 tsp of cumin
• 1 tsp of chili powder
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped
• A squeeze of lime juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, cooking until they’re soft, about 5 minutes.
2. Stir in the cumin and chili powder, letting them toast for about 30 seconds to unlock their flavors.
3. Pour in the chicken broth, scraping the bottom of the pot to get all those tasty bits.
4. Add the shredded chicken, white beans, and corn. Bring the mixture to a simmer and let it cook for 15 minutes.
5. Reduce the heat to low and stir in the heavy cream. Let it warm through for about 5 minutes—don’t let it boil.
6. Season with salt and pepper, then finish with a squeeze of lime juice and a sprinkle of fresh cilantro.

Zesty and creamy, this chili hits all the right notes with its tender chicken, sweet corn, and a kick of spice. Serve it with a side of crusty bread or over a baked potato for an extra comforting meal.

Slow Cooker White Chicken Chili

Ready to cozy up with a bowl of something hearty? This slow cooker white chicken chili is your ticket to comfort food heaven, no fuss required.

Ingredients

• 2 lbs of boneless, skinless chicken breasts
• A couple of cans of white beans, drained and rinsed
• 4 cups of chicken broth
• A splash of olive oil
• 1 cup of diced onions
• 3 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• A pinch of salt and pepper
• 1 cup of shredded Monterey Jack cheese
• A handful of chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the diced onions and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Transfer the onions and garlic to your slow cooker. Add the chicken breasts, white beans, chicken broth, cumin, oregano, salt, and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Tip: The chicken should easily shred with a fork when it’s done.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
5. Stir in the shredded Monterey Jack cheese until it’s melted and creamy. Tip: For extra creaminess, let it sit for a few minutes before serving.
6. Serve the chili topped with chopped fresh cilantro and a squeeze of lime juice. Tip: The lime adds a bright contrast to the rich flavors.

This chili turns out creamy with a slight kick from the spices, and the lime adds a refreshing zing. Perfect for piling high with your favorite toppings or dunking a chunk of crusty bread into.

White Chicken Chili with Green Chilies

Let me tell you about this cozy bowl of comfort that’s perfect for any day. You’re going to love how easy it is to whip up this White Chicken Chili with Green Chilies, packed with flavor and just the right amount of kick.

Ingredients

• 2 cups of cooked, shredded chicken
• a couple of cans of white beans, drained and rinsed
• a splash of olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• a can of diced green chilies
• 4 cups of chicken broth
• a teaspoon of cumin
• a teaspoon of oregano
• salt and pepper to your liking
• a handful of chopped cilantro
• a dollop of sour cream for serving
• some shredded cheese for topping

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
3. Toss in the minced garlic and cook for another minute until fragrant.
4. Stir in the shredded chicken, white beans, green chilies, chicken broth, cumin, and oregano.
5. Bring the mixture to a boil, then reduce the heat to let it simmer for about 20 minutes.
6. Season with salt and pepper, then stir in the chopped cilantro.
7. Serve hot with a dollop of sour cream and a sprinkle of shredded cheese on top.

Great for those chilly evenings, this chili has a creamy texture with a slight crunch from the beans. The green chilies add a mild heat that’s balanced by the cool sour cream. Try serving it with some crusty bread for dipping!

Healthy White Chicken Chili

Oh, you’re going to love this Healthy White Chicken Chili—it’s cozy, packed with flavor, and just the right amount of creamy without being heavy. Perfect for those nights when you want something comforting but still on the lighter side.

Ingredients

• a couple of boneless, skinless chicken breasts
• a splash of olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can of white beans, drained and rinsed
• 1 can of corn, drained
• 4 cups of chicken broth
• 1 tsp of cumin
• 1 tsp of oregano
• a pinch of salt and pepper
• 1/2 cup of plain Greek yogurt
• a handful of cilantro, chopped
• a squeeze of lime juice

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the chicken breasts, cooking until they’re no longer pink inside, roughly 6-7 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Shred the chicken using two forks, then return it to the pot.
5. Stir in the white beans, corn, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil, then simmer for 20 minutes. Tip: The longer it simmers, the more the flavors meld together.
6. Remove from heat and stir in the Greek yogurt until the chili is creamy. Tip: Adding yogurt at the end keeps it from curdling.
7. Finish with a handful of chopped cilantro and a squeeze of lime juice for a fresh kick.

With its creamy texture and zesty finish, this chili is a crowd-pleaser. Serve it with a side of crusty bread or over a baked sweet potato for an extra hearty meal.

White Chicken Chili with Beans

Kickstart your cozy evening with this hearty White Chicken Chili with Beans. It’s creamy, packed with flavor, and just the thing to warm you up from the inside out.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• 1 cup of sour cream
• a couple of garlic cloves, minced
• 1 small onion, diced
• a splash of olive oil
• 1 tsp of cumin
• 1/2 tsp of oregano
• a pinch of salt and pepper
• 1/2 cup of shredded cheese (your choice)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Stir in the shredded chicken, white beans, cumin, oregano, salt, and pepper, mixing well to combine.
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
5. Reduce the heat to low and stir in the sour cream until the chili is creamy and well combined.
6. Sprinkle the shredded cheese on top, covering the pot for a minute or two until the cheese melts.
7. Serve hot, garnished with extra sour cream or cheese if you like.

Delight in the creamy texture and rich flavors of this chili, perfect with a side of crusty bread or over a baked potato for a hearty meal.

Keto White Chicken Chili

Even if you’re not strictly keto, this white chicken chili is a game-changer for cozy nights in. You’ll love how creamy it is without any heavy cream!

Ingredients

• 2 cups of shredded cooked chicken (rotisserie works great!)
• 1 can of white beans, drained and rinsed
• A couple of cloves of garlic, minced
• 1 small onion, diced
• A splash of olive oil
• 4 cups of chicken broth
• 1 cup of heavy cream
• A handful of shredded Monterey Jack cheese
• 1 tsp of cumin
• 1 tsp of chili powder
• Salt and pepper to taste

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Tip: Don’t rush the onions and garlic; they’re the flavor base of your chili.
4. Stir in the shredded chicken, white beans, cumin, and chili powder, mixing well to coat everything in the spices.
5. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15 minutes to meld the flavors.
6. Tip: Simmering is key here; it deepens the flavors beautifully.
7. Reduce the heat to low and stir in the heavy cream and shredded cheese until the cheese is melted and the chili is creamy.
8. Season with salt and pepper to taste, then let it sit for 5 minutes off the heat to thicken slightly.
9. Tip: Letting it sit not only thickens it but also makes it the perfect serving temperature.

Zesty and creamy, this chili is a dream with a sprinkle of extra cheese on top. Try serving it with a side of keto-friendly cornbread for the ultimate comfort meal.

White Chicken Chili with Quinoa

Hey, you’re going to love this twist on classic chili—it’s hearty, healthy, and packed with flavor. Perfect for those days when you want something comforting but still light.

Ingredients

• 1 lb of chicken breast, diced
• 1 cup of quinoa, rinsed
• 2 cups of chicken broth
• 1 can of white beans, drained
• 1 cup of corn kernels
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1 tsp of chili powder
• A splash of lime juice
• A handful of cilantro, chopped
• Salt and pepper, just a pinch

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Toss in the diced chicken, cooking until it’s no longer pink, around 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in the quinoa, chicken broth, white beans, corn, cumin, and chili powder. Bring to a boil, then reduce heat to low.
4. Cover and simmer for about 20 minutes, or until the quinoa is tender. Tip: Give it a stir occasionally to prevent sticking.
5. Finish with a splash of lime juice and a handful of cilantro. Season with salt and pepper to taste. Tip: The lime juice brightens up the flavors beautifully.

Look at that—you’ve got a chili that’s creamy from the quinoa, with a little kick from the spices. Serve it with extra cilantro on top or a dollop of Greek yogurt for a cool contrast.

Easy White Chicken Chili

Ready to whip up something comforting yet effortlessly delicious? This Easy White Chicken Chili is your go-to for a cozy meal that’s packed with flavor and ready in no time.

Ingredients

• 2 cups of shredded cooked chicken
• a can of white beans, drained and rinsed
• a couple of cloves of garlic, minced
• a splash of chicken broth
• a cup of sour cream
• a teaspoon of cumin
• a pinch of salt and pepper
• a handful of shredded cheese (your favorite kind)
• a drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a large pot over medium heat.
2. Toss in the minced garlic and sauté until it’s just golden, about 30 seconds—don’t let it burn!
3. Add the shredded chicken, white beans, and cumin to the pot, stirring to combine everything nicely.
4. Pour in the chicken broth until everything is just covered, then bring to a gentle simmer.
5. Let it cook for about 15 minutes, stirring occasionally, so all the flavors meld together.
6. Stir in the sour cream until the chili is creamy and smooth, then season with salt and pepper to your liking.
7. Serve hot, topped with a generous handful of shredded cheese for that perfect melt.

Mmm, this chili turns out creamy with a slight kick from the cumin, and the melted cheese on top is just the cherry on top. Perfect for dipping some crusty bread or even topping a baked potato for a hearty twist.

White Chicken Chili with Avocado

Summer’s here, and you’re probably craving something hearty yet not too heavy. This white chicken chili with avocado is your go-to—creamy, zesty, and packed with flavor.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 can of white beans, drained
• 1 cup of chicken broth
• A splash of lime juice
• A couple of garlic cloves, minced
• 1 tsp of cumin
• 1/2 tsp of chili powder
• A handful of cilantro, chopped
• 1 avocado, diced
• A dollop of sour cream

Instructions

1. Grab a large pot and heat it over medium heat.
2. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shredded chicken, white beans, chicken broth, lime juice, cumin, and chili powder to the pot.
4. Bring the mixture to a simmer, then lower the heat and let it cook for 15 minutes, stirring occasionally.
5. While the chili simmers, chop the cilantro and dice the avocado.
6. After 15 minutes, stir in half of the chopped cilantro.
7. Serve the chili hot, topped with diced avocado, a dollop of sour cream, and the remaining cilantro.

Perfect for those cozy nights in, this chili’s creamy texture and zesty kick will have you coming back for seconds. Try serving it with a side of warm tortillas for an extra comforting meal.

White Chicken Chili with Lime

Craving something cozy yet zesty? This white chicken chili with lime is your go-to for a comforting bowl with a bright twist. It’s hearty, tangy, and just the thing for when you need a little warmth.

Ingredients

• 2 cups of cooked chicken, shredded
• a splash of olive oil
• 1 onion, diced
• a couple of garlic cloves, minced
• 1 can of white beans, drained
• 4 cups of chicken broth
• 1 teaspoon of cumin
• 1/2 teaspoon of oregano
• a pinch of salt and pepper
• the juice of 1 lime
• a handful of cilantro, chopped
• a dollop of sour cream for serving

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the shredded chicken, white beans, chicken broth, cumin, oregano, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Tip: The longer it simmers, the more the flavors meld.
5. After simmering, squeeze in the lime juice and stir in the chopped cilantro. Tip: Fresh lime juice makes all the difference here.
6. Let the chili sit for a couple of minutes off the heat to thicken slightly. Tip: If you like it thicker, mash some of the beans against the side of the pot.
7. Serve hot with a dollop of sour cream on top.

Perfect for those chilly evenings, this chili strikes a lovely balance between creamy and zesty. Try topping it with extra cilantro and a side of warm tortillas for a full meal.

White Chicken Chili with Cilantro

Even if you’re not a chili fan, this white chicken chili with cilantro might just change your mind. It’s creamy, packed with flavor, and has just the right amount of kick to keep things interesting.

Ingredients

• 2 cups of cooked chicken, shredded
• a can of white beans, drained and rinsed
• a couple of cups of chicken broth
• a splash of heavy cream
• a handful of cilantro, chopped
• a teaspoon of cumin
• a dash of garlic powder
• a pinch of salt and pepper
• a tablespoon of olive oil
• half an onion, diced

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until it’s soft, about 5 minutes.
3. Stir in the shredded chicken, white beans, cumin, garlic powder, salt, and pepper.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Let it cook for about 20 minutes, stirring occasionally.
6. Add the heavy cream and chopped cilantro, then simmer for another 5 minutes.
7. Tip: If the chili is too thick, add a little more broth to reach your desired consistency.
8. Tip: Taste as you go and adjust the seasoning if needed.
9. Tip: For extra flavor, top with more cilantro and a squeeze of lime before serving.

Deliciously creamy with a hint of spice, this chili is perfect for cozy nights in. Serve it with some crusty bread or over rice for a hearty meal that’s sure to impress.

White Chicken Chili with Sour Cream

Hey, you know those days when you crave something cozy but don’t want to spend hours in the kitchen? This white chicken chili is your answer. It’s creamy, a little spicy, and totally comforting—perfect for a quick dinner that feels like a hug in a bowl.

Ingredients

• 2 cups of cooked chicken, shredded (rotisserie works great!)
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• 1 cup of sour cream
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• A splash of lime juice
• A handful of cilantro, chopped
• Salt and pepper, just a pinch

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and smell amazing—about 3 minutes.
2. Add the chicken, white beans, cumin, and chili powder to the pot. Stir everything together so the spices coat the chicken and beans nicely.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, so all the flavors start to mingle.
4. Reduce the heat to low and stir in the sour cream. Keep stirring until it’s fully blended into the chili, making it creamy and dreamy.
5. Finish with a splash of lime juice and the chopped cilantro. Give it a taste and add salt and pepper if needed.
6. Let the chili sit for a couple of minutes off the heat. This lets it thicken up a bit and the flavors to deepen.

So, this chili? It’s got this rich, creamy texture with just the right kick from the spices. Serve it with some extra sour cream on top or scoop it up with tortilla chips for a fun twist.

White Chicken Chili with Jalapenos

Looking for a cozy yet zesty dish to spice up your dinner routine? This white chicken chili with jalapenos is your go-to. It’s creamy, packed with flavor, and has just the right kick to keep things interesting.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• 1/2 cup of sour cream
• 2 jalapenos, diced (seeds removed if you’re not into too much heat)
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of salt
• A splash of lime juice for that fresh zing

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the diced jalapenos to the pot, stirring for another minute. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
3. Throw in the shredded chicken, white beans, cumin, and salt. Give everything a good stir to combine.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally.
5. Reduce the heat to low and mix in the sour cream until the chili is creamy and well combined. Tip: For an extra creamy texture, you can blend a portion of the chili and mix it back in.
6. Finish with a splash of lime juice, stirring well. Tip: Taste and adjust the seasoning if needed, but remember the flavors will meld more as it sits.

Mmm, this chili is a dream with its creamy texture and the perfect balance of heat from the jalapenos. Serve it with a side of cornbread or over a baked potato for a hearty meal that’ll warm you right up.

White Chicken Chili with Cheese

Perfect for those chilly evenings when you’re craving something hearty yet easy to whip up, this white chicken chili with cheese is a game-changer. You’ll love how the creamy base and tender chicken come together with just the right amount of spice.

Ingredients

• 2 cups of cooked, shredded chicken (rotisserie works great!)
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• A splash of heavy cream
• 1 cup of shredded Monterey Jack cheese
• A couple of cloves of garlic, minced
• 1 small onion, diced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the shredded chicken, white beans, cumin, and chili powder to the pot. Stir everything together so the chicken and beans are well coated with the spices.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally.
4. Reduce the heat to low and stir in the heavy cream and shredded cheese until the cheese is fully melted and the chili is creamy.
5. Season with salt to taste, then let it simmer for another 5 minutes to thicken slightly.

Now, the chili is ready to serve! The texture is luxuriously creamy with tender chunks of chicken and beans in every bite. For an extra kick, top it with some sliced jalapeños or a dollop of sour cream. Enjoy it with a side of crusty bread to soak up all that deliciousness.

White Chicken Chili with Bacon

Alright, let’s dive into making this cozy bowl of comfort that’s perfect for any night of the week. You’re going to love how the flavors come together in this white chicken chili with bacon—it’s creamy, a bit smoky, and just the right amount of hearty.

Ingredients

• 1 lb of chicken breast, diced
• 4 slices of bacon, chopped
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• 1/2 cup of sour cream
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tsp of cumin
• 1/2 tsp of chili powder
• A splash of lime juice
• A handful of cilantro, chopped
• Salt and pepper, just a pinch

Instructions

1. Grab a large pot and cook the chopped bacon over medium heat until crispy, about 5 minutes. Tip: Save some bacon bits for garnish if you’re feeling fancy.
2. Add the diced chicken to the pot with the bacon and cook until no longer pink, around 5-7 minutes. Tip: Don’t overcrowd the pot to get a nice sear on the chicken.
3. Toss in the onion and garlic, cooking until they’re soft and smell amazing, about 3 minutes.
4. Stir in the cumin and chili powder, letting the spices toast for a minute to wake up their flavors.
5. Pour in the chicken broth and add the white beans. Bring to a simmer and let it all hang out for 10 minutes.
6. Reduce the heat to low and mix in the sour cream until the chili is creamy. Tip: For extra creaminess, you can blend a cup of the chili and stir it back in.
7. Finish with a splash of lime juice and the chopped cilantro. Season with salt and pepper to your liking.

Velvety with a kick, this chili is a dream with some crusty bread or over a baked potato. The bacon adds a smoky depth that makes it hard to stop at just one bowl.

White Chicken Chili with Potatoes

You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This White Chicken Chili with Potatoes is your answer—comforting, flavorful, and surprisingly easy to whip up.

Ingredients

• 2 cups of shredded cooked chicken
• 3 medium potatoes, diced
• 1 can of white beans, drained
• 4 cups of chicken broth
• 1 cup of sour cream
• 2 tbsp of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tsp of cumin
• A splash of lime juice
• A couple of dashes of hot sauce
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the diced potatoes, stirring them around to get a bit of color, roughly 3 minutes. Tip: Cutting the potatoes into even sizes ensures they cook uniformly.
4. Pour in the chicken broth, then add the shredded chicken, white beans, cumin, and a dash of salt and pepper. Bring to a boil.
5. Reduce the heat to low, letting it simmer until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
6. Stir in the sour cream, lime juice, and hot sauce. Warm through for another 2 minutes.

Now, this chili is creamy with a slight kick, thanks to the hot sauce and lime. Serve it with a sprinkle of fresh cilantro or a side of crusty bread for dipping. Never underestimate the power of a simple dish to bring warmth to your table.

White Chicken Chili with Rice

Craving something cozy yet easy to whip up? This white chicken chili with rice is your go-to for a hearty meal that doesn’t skimp on flavor or comfort.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 cup of white rice
• A can of white beans, drained
• A couple of garlic cloves, minced
• A splash of olive oil
• 4 cups of chicken broth
• A teaspoon of cumin
• Half a teaspoon of oregano
• A pinch of salt and pepper
• A handful of cilantro, chopped
• A lime, cut into wedges

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Toss in the minced garlic and sauté until it’s just golden, about 30 seconds.
3. Add the shredded chicken, white beans, cumin, oregano, salt, and pepper to the pot. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15 minutes to meld the flavors.
5. While the chili simmers, cook the white rice according to the package instructions.
6. Once the chili is ready, taste and adjust the seasoning if needed.
7. Serve the chili over a bed of white rice, garnished with chopped cilantro and a lime wedge on the side.

Rich in texture and bursting with zesty flavors, this dish pairs wonderfully with a crisp salad or some warm tortillas on the side. The lime adds a fresh kick that’ll have you coming back for seconds.

White Chicken Chili with Tortilla Chips

Perfect for those cozy nights in, this white chicken chili is a creamy, dreamy dish that’ll have you coming back for seconds. Pair it with crunchy tortilla chips for the ultimate comfort food experience.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth
• 1 cup of sour cream
• a couple of cloves of garlic, minced
• a splash of lime juice
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• a handful of cilantro, chopped
• salt to your liking
• tortilla chips for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering before adding anything to it.
2. Add the minced garlic and cook for about 1 minute, until fragrant. Tip: Keep stirring to prevent burning.
3. Throw in the shredded chicken, white beans, chicken broth, cumin, and chili powder. Stir well to combine.
4. Bring the mixture to a simmer, then lower the heat and let it cook for 15 minutes. Tip: The longer it simmers, the more the flavors meld.
5. Remove the pot from the heat and stir in the sour cream and lime juice. This keeps the sour cream from curdling.
6. Season with salt to your liking and sprinkle with chopped cilantro before serving.
7. Serve hot with a side of tortilla chips for dipping or crumbling on top.

Hearty and flavorful, this chili has a creamy texture with a slight tang from the lime. Try topping it with extra cilantro and a dollop of sour cream for an extra touch of freshness.

White Chicken Chili with Black Beans

Alright, let’s dive into making this cozy White Chicken Chili with Black Beans. It’s perfect for those nights when you want something hearty but not too heavy, and trust me, it’s a crowd-pleaser.

Ingredients

• 2 cups of cooked chicken, shredded (leftover rotisserie works great!)
• 1 can of black beans, drained and rinsed
• 1 onion, diced (because everything good starts with onion)
• 2 cloves of garlic, minced (or more, we don’t judge)
• 1 tbsp of olive oil (just a glug to get things going)
• 4 cups of chicken broth (homemade if you’ve got it, but store-bought is fine)
• 1 tsp of cumin (for that warm, earthy vibe)
• 1/2 tsp of oregano (because it’s the secret handshake of chili)
• A pinch of cayenne pepper (for a little kick, adjust to your bravery level)
• Salt and pepper (to make everything pop)
• A handful of cilantro, chopped (for that fresh finish)
• A squeeze of lime juice (because acidity is magic)

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and cook until it’s soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute, just until it’s fragrant. Don’t let it burn, or you’ll have to start over.
3. Pour in the chicken broth, then add the shredded chicken, black beans, cumin, oregano, and cayenne. Stir everything together and bring it to a simmer.
4. Let it simmer for about 20 minutes. This is when all the flavors get to know each other. Stir occasionally to prevent sticking.
5. Season with salt and pepper. Start with a little, taste, then add more if needed. Remember, you can always add, but you can’t take away.
6. Right before serving, stir in the cilantro and a squeeze of lime juice. This brightens everything up.

Dig into this chili and you’ll find it’s creamy from the beans, with just the right amount of spice. Serve it with some crusty bread or over rice for extra comfort.

White Chicken Chili with Sweet Potatoes

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this white chicken chili with sweet potatoes is a game-changer. You’ll love how the sweet potatoes add a subtle sweetness, balancing the spicy kick beautifully.

Ingredients

• 2 cups of cooked, shredded chicken
• 1 large sweet potato, diced into small cubes
• 1 can of white beans, drained and rinsed
• 4 cups of chicken broth
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• A splash of lime juice
• A handful of fresh cilantro, chopped
• Salt and pepper, just a pinch

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the diced sweet potato to the pot, stirring occasionally, until they start to soften, roughly 5 minutes.
3. Sprinkle in the cumin and chili powder, giving everything a good stir to coat the veggies and potatoes evenly.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Then, reduce the heat to let it simmer for about 10 minutes, or until the sweet potatoes are tender.
5. Stir in the shredded chicken and white beans, letting the chili warm through for another 5 minutes. Tip: If the chili seems too thick, add a bit more broth to reach your desired consistency.
6. Finish with a splash of lime juice and a sprinkle of fresh cilantro. Don’t forget to season with salt and pepper to your liking. Tip: The lime juice really brightens up the flavors, so don’t skip it!
7. Let the chili sit for a few minutes off the heat before serving. This allows the flavors to meld together beautifully. Tip: For an extra kick, serve with a side of sliced jalapeños or a dollop of sour cream.

Rich in flavors and textures, this chili is wonderfully creamy from the beans, with just the right amount of spice. Try topping it with avocado slices or a sprinkle of cheese for an extra indulgent twist.

White Chicken Chili with Pumpkin

Oh, you’re going to love this twist on classic chicken chili—it’s cozy, a bit creamy, and just the right amount of hearty with a surprise ingredient that makes it extra special.

Ingredients

• 2 cups of cooked, shredded chicken (rotisserie works great!)
• 1 can (15 oz) of pumpkin puree
• 1 can (15 oz) of white beans, drained and rinsed
• 1 cup of chicken broth
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• A splash of lime juice
• A couple of dashes of salt and pepper
• 1/4 cup of heavy cream (optional for extra creaminess)

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the diced onion and cook until it’s soft, about 5 minutes.
2. Add the minced garlic, cumin, and chili powder. Stir for about 30 seconds until it smells amazing.
3. Pour in the chicken broth, pumpkin puree, and white beans. Stir everything together until it’s well mixed.
4. Bring the mixture to a simmer, then add the shredded chicken. Let it cook together for about 10 minutes.
5. Stir in the lime juice, salt, and pepper. If you’re using heavy cream, add it now for that extra creamy texture.
6. Let the chili simmer for another 5 minutes. Taste and adjust the seasoning if needed.

So, this chili turns out thick, creamy, and packed with flavor. The pumpkin adds a subtle sweetness that balances the spices perfectly. Try topping it with some avocado slices or a sprinkle of cheese for an extra treat.

White Chicken Chili with Coconut Milk

Dive into a bowl of comfort with this creamy, slightly spicy white chicken chili that’s got a tropical twist thanks to coconut milk. Perfect for those days when you’re craving something hearty but still want to keep it light and flavorful.

Ingredients

• 2 cups of cooked, shredded chicken (rotisserie works great!)
• 1 can of coconut milk (go for the full-fat version for extra creaminess)
• 1 can of white beans, drained and rinsed
• 1 cup of chicken broth (homemade or store-bought, your call)
• A couple of garlic cloves, minced
• 1 small onion, diced
• A splash of olive oil
• 1 tbsp of cumin
• 1 tsp of chili powder (adjust if you like more heat)
• Salt to taste
• A handful of fresh cilantro, chopped (for garnish)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the shredded chicken, cumin, and chili powder to the pot. Stir everything together so the chicken gets nicely coated with the spices.
3. Pour in the chicken broth, coconut milk, and white beans. Bring the mixture to a gentle simmer, then let it cook for about 15 minutes. Tip: Stir occasionally to prevent sticking and to let the flavors meld.
4. Season with salt to taste. Remember, you can always add more, but you can’t take it out, so start with a little.
5. Once everything’s heated through and the flavors have combined, turn off the heat. Tip: Letting it sit for a few minutes before serving can enhance the flavors.
6. Garnish with fresh cilantro right before serving. Tip: A squeeze of lime juice can add a nice zing if you’re into that.

So creamy, so comforting, and with just the right amount of kick, this chili is a crowd-pleaser. Serve it with some crusty bread for dipping or over a bed of rice to make it even more satisfying.

White Chicken Chili with Spinach

So, you’re looking for a cozy yet healthy meal that’s packed with flavor? This white chicken chili with spinach is your go-to. It’s creamy, hearty, and just the right amount of spicy to warm you up on any day.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 can of white beans, drained and rinsed
• 1 cup of spinach, roughly chopped
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1/2 tsp of chili powder
• 4 cups of chicken broth
• A splash of lime juice
• A couple of tablespoons of sour cream for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the cumin and chili powder to the pot, stirring for about 30 seconds to toast the spices. This really brings out their flavor.
3. Pour in the chicken broth, then add the shredded chicken and white beans. Bring everything to a simmer and let it cook for about 15 minutes.
4. Stir in the spinach and let it wilt into the chili, which should take just a couple of minutes. Tip: Adding the spinach last keeps it vibrant and full of nutrients.
5. Finish with a splash of lime juice for a little brightness. Taste and adjust the seasoning if needed, but remember, the sour cream will add a bit of richness when you serve it.
6. Serve hot with a dollop of sour cream on top. Tip: For an extra kick, sprinkle some crushed red pepper flakes on top before serving.

You’ll love how the creamy broth hugs the tender chicken and beans, with the spinach adding a fresh, earthy note. Try scooping it up with some warm tortillas for a comforting twist.

White Chicken Chili with Mushrooms

Looking for a cozy meal that’s both hearty and easy to whip up? This white chicken chili with mushrooms is your go-to, blending creamy textures with a subtle kick.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of sliced mushrooms
• 1 can of white beans, drained
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 2 cups of chicken broth
• 1 cup of heavy cream
• A splash of lime juice
• A couple of dashes of cumin
• Salt and pepper to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the sliced mushrooms, cooking until they’re golden, roughly 5 minutes.
4. Stir in the shredded chicken and white beans, mixing well to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce the heat to low, then add the heavy cream, lime juice, and cumin, stirring gently.
7. Let the chili simmer for 15 minutes, allowing the flavors to meld together beautifully.
8. Season with salt and pepper, then give it a final stir before serving.

For a thicker chili, let it simmer uncovered for a few extra minutes. Fresh cilantro or avocado slices make great toppings. This chili is creamy with a hint of tanginess from the lime, perfect for chilly evenings.

Conclusion

Concluding our flavorful journey through 25 Delicious White Chicken Chili Recipes, it’s clear there’s a spicy and savory option for every taste. Whether you’re craving comfort or a kick of heat, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!