This White Chicken Chili Recipe is the kind of meal I make when I don’t really know what I want… I just know I want something warm, filling, and not fussy. You know that feeling? When it’s not quite soup weather, not quite casserole season, and you’re standing there thinking, I just want dinner to work.

That’s where this chili comes in. Creamy, cozy, gently spicy, and somehow both comforting and fresh at the same time. It’s not loud food. It’s reassuring food.

Why This White Chicken Chili Recipe Means More Than Just Dinner

I don’t remember the first time I ever made white chicken chili, but I remember the version that stuck. It was one of those evenings where everything felt slightly off — busy day, weird mood, everyone hungry at once. I didn’t want red chili. Didn’t want tomato anything. I wanted something softer.

This White Chicken Chili Recipe simmered while I cleaned up the kitchen, scrolled my phone, maybe overthought a few things (as one does). And when we finally sat down, it just… worked. No complaints. No leftovers drama. Someone went back for seconds. That’s when I knew it was a keeper.

Now it’s one of those recipes I make when I want the house to smell good and dinner to feel kind.

What Makes This White Chicken Chili Recipe Different (At Least to Me)

I’ve tried a lot of white chicken chili recipes, and honestly? Some are great. Some are forgettable. This one sits somewhere in the middle of bold and mellow, and I really like that.

It’s creamy without being heavy. Spiced, but not aggressive. The peppers warm things up instead of setting your mouth on fire. And the beans do that quiet job of making everything feel hearty without screaming I’M BEANS.

Is it the only white chicken chili recipe out there? Of course not. Is it the one I actually come back to? Yep.

Ingredient Notes (Things I’ve Learned the Hard Way)

Before you start this White Chicken Chili Recipe, here are a few thoughts I’ve picked up after making it more than once… okay, more than a few times.

• The peppers: Jalapeño, poblano, Anaheim — sounds dramatic, but once you seed them, they’re more flavor than fire. If you’re nervous, start small.
• The beans: Mashing one can makes the chili thicker without extra cream. I didn’t think it mattered at first. It does.
• The chicken: Rotisserie chicken is a gift. Use it. No one’s judging.
• The cream: Added at the end because patience matters here. Dump it in too early and the texture gets weird. Ask me how I know.

Nothing fancy. Just little details that help the chili feel right.

How This White Chicken Chili Recipe Comes Together

This isn’t a rush-it recipe. It’s more of a let it happen situation.

1. You start by softening onions and peppers, and honestly, this part sets the tone. Let them take their time. When the spices go in and everything starts smelling warm and slightly smoky, that’s your sign you’re on the right track.
2. A bit of flour thickens things gently, then the broth goes in. One can of beans gets mashed right in the pot — no blender, no extra dishes. The rest of the beans and the chicken follow, and the whole thing simmers until it looks like chili and feels like chili.
3. The cream goes in last, quietly doing its job. No drama. Just smoothing everything out.

Storing Leftovers (If You’re Lucky Enough to Have Any)

This White Chicken Chili Recipe is actually better the next day. The flavors settle in, get cozy.

Store it in the fridge for up to four days. Reheat slowly. Stir. Taste. Adjust.

You can freeze it, but if you’re picky about texture like I am, freeze it before adding the cream and stir that in when reheating. It’s not mandatory — just something I prefer.

Ways to Change It (Because You Probably Will)

I don’t believe in recipes that can’t bend a little. This White Chicken Chili Recipe is forgiving.

• Swap chicken for turkey.
• Use Great Northern beans if that’s what’s in your pantry.
• Skip the cream if you want it lighter.
• Add corn if you like a little sweetness.
• Turn up the cayenne if you’re feeling brave… or reckless.

Make it yours. Chili always tastes better that way.

What I Like to Serve With It

Toppings matter. Lime wedges are non-negotiable for me. Monterey Jack, cilantro, sour cream — pile it on.

On the side? Cornbread, tortilla chips, or honestly just a spoon and a quiet moment. Depends on the day.

FAQ:

Is it spicy?
Warm, yes. Spicy-spicy? Not unless you push it there.

Can I make it ahead?
Absolutely. It’s one of those recipes that wants to be made early.

Can I use raw chicken?
You can, but cooked chicken keeps this easy. And easy is kind of the point.

This White Chicken Chili Recipe isn’t flashy. It’s not trying to impress anyone. It just shows up, does its job, and makes dinner feel a little calmer than it did an hour before.

And honestly? Some nights, that’s exactly what I need.

If you make it, tell me — do you keep it mild, or do you sneak in extra heat when no one’s looking?

White Chicken Chili Recipe

A creamy White Chicken Chili Recipe made with white beans, tender chicken, green chiles, warm spices, and a touch of cream for rich, comforting flavor.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: White Chicken Chili Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

• 2 tbsp vegetable oil
• 2 medium yellow onions finely chopped
• 2 jalapeño peppers seeded and finely chopped
• 2 poblano peppers seeded and finely chopped
• 2 Anaheim peppers seeded and finely chopped
• 1 tbsp ground cumin
• 1½ tsp chili powder
• ¾ tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp salt divided
• 6 garlic cloves minced
• 2 tbsp all-purpose flour
• 4 c chicken stock
• 45 oz cannellini beans rinsed, drained, and divided
• 3 c cooked chicken chopped
• 1 tbsp lime juice
• ½ c heavy cream

Optional Garnishes

• Lime wedges
• Shredded Monterey Jack cheese
• Chopped cilantro
• Sour cream

Instructions

• Heat the vegetable oil in a large Dutch oven over medium heat until shimmering. Add the onions, jalapeño, poblano, Anaheim peppers, cumin, chili powder, smoked paprika, cayenne pepper, and ½ teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened, approximately 7 minutes.
• Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
• Sprinkle the flour over the vegetable mixture and stir well. Cook for about 1 minute, until the flour is fully incorporated and lightly toasted.
• Gradually stir in the chicken stock, ensuring a smooth consistency. Add one can of cannellini beans and mash them directly in the pot using a potato masher to thicken the chili.
• Stir in the remaining beans, chopped chicken, lime juice, and remaining salt. Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
• Add the heavy cream and stir to combine. Continue cooking for an additional 5 minutes, until the chili is warmed through and slightly thickened.
• Serve immediately, garnished as desired with lime wedges, Monterey Jack cheese, cilantro, or sour cream.

Notes

To make this White Chicken Chili Recipe gluten free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 1½ tablespoons with 2 tablespoons of cold water before adding it to the pot. Ensure all seasonings and chicken stock are certified gluten free.