White chicken chili is the creamy, cozy alternative to classic red chili. Instead of tomatoes and ground beef, it has tender shredded chicken, white beans, sweet corn and mild green chiles in a broth made silky with cream cheese. It is gently spiced, comes together in one pot and is a guaranteed family favorite.
What makes chili white?
The name comes from its pale color: no tomatoes, no red chili sauce. The flavor comes from cumin, oregano and green chiles, which give a warm, mild heat. It became popular in the United States in the 1980s and is now a fixture at potlucks and chili cook-offs.
Canned green chiles
Diced green chiles, usually roasted Anaheim or Hatch peppers, add a smoky, mild flavor rather than strong heat. Look for the small cans near the salsa. For more heat, add a second jalapeño with its seeds or a pinch of cayenne.
The creamy secret
Cream cheese melts into the broth and makes it rich and velvety, while sour cream adds tang. Mashing some of the beans thickens the chili naturally. Stir the dairy in over low heat so it stays smooth.
Chicken breasts or thighs
Breasts shred neatly and stay lean; thighs are juicier and more forgiving. Either way, simmer them in the broth so they absorb the spices, then shred with two forks.
Rotisserie chicken shortcut
Skip the simmering step and add 4 cups of shredded rotisserie chicken with the beans. The chili is ready in about 25 minutes.
Lighter version
Use light cream cheese and Greek yogurt instead of sour cream. The chili stays creamy with less fat and extra protein.
Slow cooker method
Put everything except the dairy, lime and corn in a slow cooker and cook on low for 6 hours. Shred the chicken, stir in the cream cheese, sour cream and corn, and cook for 20 minutes more.
Toppings
Diced avocado, cilantro, shredded Monterey Jack or pepper jack, sliced jalapeños, green onions and crushed tortilla chips all add color and crunch.
Serving ideas
Serve with cornbread, warm tortillas or over rice. For a spicier chicken bowl, try our chicken tortilla soup, or go classic with a red beef chili.
Perfect for a crowd
The recipe doubles easily and stays warm for hours in a slow cooker, which makes it ideal for parties and game days.
Storing and freezing
Keep for 4 days in the fridge. Dairy can separate when frozen, so freeze the chili before adding the cream cheese and sour cream, and stir them in when reheating.
Which white beans?
Great northern beans are medium-sized and hold their shape well. Cannellini are larger and creamier, and navy beans are small and soft. All three work; mixing two kinds gives a nice variety of textures.
Add a little crunch
Toasted pepitas, crispy tortilla strips or a handful of crushed corn chips on top give a welcome contrast to the creamy broth. A few slices of radish add freshness and color.
Make it ahead
White chicken chili reheats very well. Make it the day before a party, refrigerate it, then warm it slowly on the stove or in a slow cooker, adding a splash of broth to loosen it. The spices and chiles taste even more pronounced on the second day.
Frequently asked questions
Is white chicken chili spicy?
It is mild to medium. Leave out the jalapeño and cayenne for a very mild version.
Can I use dried beans?
Yes. Use about 3 1/2 cups of cooked white beans.
How do I thicken white chicken chili?
Mash more beans or simmer uncovered for 10 minutes.
