My family fell in love with this white bean chicken chili almost 15 years ago when I first tried it. Since then, I’ve tried pretty much every possible variation. I’ve developed recipes for making it in my crock-pot, and even a 15-minute stovetop version. You could say that I’m kind of a big fan.
White Bean Chicken Chili
I try to cook this one-pot white bean chicken chili from scratch as often as I can. I don’t always have the time to make it that way, but it is so satisfying to build layers of flavor in the same pot. First, the aromatics and chicken, then the beans and green chile, and then the slow simmer. By the time it’s finished, I can barely wait to dig in. It’s that good!
And I’m going to tell you up front that we always double this recipe. It freezes quite well, which makes it the go-to choice for lunches and snacks with my crew.
At just 30 minutes, it’s simple enough for a weeknight meal. And, especially when soup season rolls around, this one goes on our menu frequently. With as many boys as I have, it’s kind of a given that we eat a lot of chili. So, this white chicken chili is a welcome change.
It’s still rib-sticking hearty, but it has a creaminess that normal chili recipes lack. Part of that is from the sour cream and heavy cream. But, another reason it is so creamy is because great northern beans have a softer texture than traditional chili beans (yeah, I’m looking at you, black beans!).
I like to serve this chili alongside a batch of these easy drop biscuits , hot and fresh and still steaming from the oven. They’re perfect for absorbing some of the silky, creamy broth.
White Chicken Chili Recipe
Like I already said, I always double this white chicken chili recipe when I make it. This ensures that there are plenty of leftovers that I can cool, portion out, and then freeze for later. I mean, is there anything better than the day-old chili that’s had even more time to develop in the fridge? My boys would die on that hill.
The recipe is a straightforward double. Just make sure that you use a pan or a pot that’s big enough, you don’t have to resort to a huge stock pot. I use a 5 or 6 QT Dutch oven most of the time. (That pot just might be the most versatile tool in my kitchen!)
The best part of cooking the chicken for this soup is that you can get a little browning on the chunks. This adds texture and wonderful flavor. But, since we’re going to be cooking the chicken and then simmering the chili, I have to advise against overcooking the chicken during the sauté phase. Otherwise, the chicken can get a bit tough.
Can You Freeze White Chicken Chili
This soup freezes well and it’s the most popular soup in our freezer anytime the kids spy it there. There are a few different ways to freeze it and they all work fine. I prefer to let the cooked soup cool completely, then transfer it to freezer safe containers for storage.
Personally, I freeze it into smaller containers so that each contains a single serving. This makes thawing and cooking them faster, too. But, you can also freeze all of the leftovers together for a make ahead meal.
My boys reheat the individual portions in the microwave. But, if I’ve got a whole batch frozen, I will let it thaw at room temperature before warming it back up on the stove for the best results.
Side Dishes for White Chicken Chili
If you’re looking for the perfect side dishes for this white chicken chili, then I’ve got you covered. There are tons of options that will balance out the textures and flavors here, without being redundant or too heavy.
First up, is this harvest house chop salad . It’s got crunchy greens, tangy pepperoncini, and chickpeas, tossed with a sweet Italian dressing and then sprinkled with cheese crumbles. Or you could try this Asian cabbage salad with a sweet sesame dressing. Both are lighter options that work quite well with a chicken chili.
Ingredients1x2x3x
- ▢ 1 pound chicken breasts cut into ½" pieces
- ▢ 1 medium onion chopped into ½" pieces
- ▢ 2 cloves fresh garlic minced, or 1½ teaspoons garlic powder
- ▢ 1 tablespoon olive oil
- ▢ 30 ounces canned great northern beans or (2) 15-ounce cans
- ▢ 2 cups chicken broth or (1) 14-ounce can
- ▢ 7 ounces chopped green chile about 1 cup, adjust for more heat
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon cumin
- ▢ 1 teaspoon oregano
- ▢ ½ teaspoon freshly ground black pepper
- ▢ ¼ teaspoon cayenne pepper
- ▢ 1 cup sour cream
- ▢ ½ cup heavy cream
- ▢ fresh lime wedges for serving
Optional Toppings
- ▢ fresh cilantro
- ▢ shredded cheese
- ▢ sour cream
- ▢ sliced avocados
- ▢ small tortilla strips
Instructions
- In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic, and saute until the chicken is no longer pink. Add the broth, beans, green chile, salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a boil.
- Reduce the heat to low and simmer uncovered for about half an hour. Remove from the heat. In a separate bowl or large measuring cup, whisk together the sour cream and heavy cream. Pour into the hot soup and stir to combine. Scoop into bowls and squeeze lime over each. Serve with the toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I first saw this Creamy White Chili over at Mel’s Kitchen Cafe about 15 years ago and if I recall correctly, I tried it within a day or two. We’ve since made it countless times in different variations over the years.
{originally published 11/10/11 – recipe notes and photos updated 11/29/25}
White Chicken Chili
Ingredients
- 1 pound chicken breasts cut into ½" pieces
- 1 medium onion chopped into ½" pieces
- 2 cloves fresh garlic minced, or 1½ teaspoons garlic powder
- 1 tablespoon olive oil
- 30 ounces canned great northern beans or (2) 15-ounce cans
- 2 cups chicken broth or (1) 14-ounce can
- 7 ounces chopped green chile about 1 cup, adjust for more heat
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream
- fresh lime wedges for serving
Optional Toppings
- fresh cilantro
- shredded cheese
- sour cream
- sliced avocados
- small tortilla strips
Instructions
- In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic, and saute until the chicken is no longer pink. Add the broth, beans, green chile, salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a boil.
- Reduce the heat to low and simmer uncovered for about half an hour. Remove from the heat. In a separate bowl or large measuring cup, whisk together the sour cream and heavy cream. Pour into the hot soup and stir to combine. Scoop into bowls and squeeze lime over each. Serve with the toppings of your choice.
Notes
Nutrition
White Chicken Chili https://barefeetinthekitchen.com/creamy-white-chicken-chili/
