White Chicken Chili
About This White Chicken Chili Recipe
This creamy White Chicken Chili is the ultimate cold-weather comfort food. It’s hearty, rich, cheesy, and layered with amazing seasoning, green chiles, tender rotisserie chicken, and sweet corn. Everything cooks together into a thick, luxurious chili that tastes even better the next day. It’s quick to make, uses easy pantry ingredients, and is the kind of recipe everyone asks for after one bite.
Why You’ll Love It
Ultra creamy & indulgent from heavy cream, sour cream, and melty cheese
Packed with protein thanks to rotisserie chicken and white beans
Easy weeknight dinner — everything cooks in one pot
Mild heat, customizable spice
Perfect for leftovers because it thickens and tastes better the next day
Crowd-pleaser for potlucks, game day, family dinners, or cozy nights in
Ingredients You’ll Need
Rotisserie chicken
Olive oil
Onion & garlic
White beans
Diced green chiles
Chicken broth
Frozen corn
Chili powder, cayenne, oregano, cumin, coriander, paprika
Heavy cream
Sour cream
Monterey Jack or white cheddar
Fresh cilantro
Lime juice
Optional garnishes: tortilla strips, avocado, more cheese, sour cream, lime wedges
How to Make It
Sauté the onion in olive oil until soft, then add the garlic. Mix in the spices, green chiles, lime juice, broth, beans, and corn, then simmer to build flavor. Remove from heat and stir in the heavy cream, sour cream, and cheese until melted and creamy. Add the shredded rotisserie chicken and stir to combine. Serve warm with all your favorite toppings.
Tips for Success
Taste and adjust salt at the end — cheese and broth add saltiness.
Simmer longer for thicker chili or add a splash of broth for a looser texture.
Use rotisserie chicken for ease, but cooked chicken thighs work too.
Add extra spice with more cayenne, diced jalapeños, or hot sauce.
Stir in cheese off the heat so it melts smoothly without breaking.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It gets even better after sitting overnight. Reheat gently on the stove.
What if my chili is too thick?
Stir in a splash of chicken broth or water until it reaches your desired consistency.
Can I make it spicier?
Add jalapeños, extra cayenne, hot sauce, or more Calabrian chili.
Can I use a different cheese?
Yes—pepper jack, white cheddar, or a blend all work great.
What to Serve With This
Cornbread or jalapeño cornbread
Tortilla chips or strips
A crisp green salad
Warm crusty bread
Avocado slices or guacamole
Other Recipes You’ll Love
White Chicken Chili Recipe
Ingredients:
Serves 6-8
1 rotisserie chicken, shredded
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
2 cans (4 ounce) diced green chilies
4 cups chicken broth
2 cups frozen corn kernels
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
1 cup sour cream
2 cups shredded Monterey Jack or white cheddar cheese, plus more for topping
1/4 cup chopped fresh cilantro
Juice of 1 lime
For Garnish:
Tortilla strips or chips
Sliced avocado
Additional shredded cheese
Additional sour cream
Chopped fresh cilantro
Lime wedges
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-6 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chili powder, cayenne, oregano, cumin, coriander, and paprika- stir. Add in the lime juice, green chilis, chicken broth, frozen corn, both beans and season with salt and pepper. Bring to a boil and then reduce heat and simmer for about 20-30 minutes to allow flavors to meld.
Remove from heat and stir in the heavy cream, sour cream, and shredded cheese. Add chicken & stir again.
To serve, top with chopped cilantro, more cheese, tortilla strips, avocado, and sour cream.
