This white chicken chili is creamy, slightly spicy, and built on tender shredded chicken and soft white beans for a comforting bowl any night of the week. It’s special because it balances bright citrus and green chiles with a silky masa-thickened broth that clings to every spoonful. I’ve tested versions on the stove and in a slow cooker and use what works best for quick dinners or meal prep.
I also like to add a Cajun twist sometimes — see this Cajun white chicken chili for inspiration.
Why Make This Recipe
- Flavor-forward: bright lime, earthy cumin, and roasted green chiles combine for complex but familiar flavor.
- Nutritious: lean protein from chicken plus fiber from white beans makes it filling and balanced.
- Versatile and convenient: it adapts to stovetop, slow cooker, or pressure cooker methods.
- Crowd-pleaser: great for weeknight dinners, potlucks, or game-day serving.
- Personal insight: I love this recipe because it reheats beautifully — flavors deepen overnight and leftovers taste even better.
Try an easy stove-top version if you want a quicker weeknight option.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 35–40 minutes (stovetop); 3–4 hours (slow cooker)
- Total time: about 50–55 minutes (stovetop)
- Servings: 6 bowls
- Difficulty: Easy
- Method: Sear aromatics and chicken, simmer with beans and green chiles, finish with masa for body and lime for brightness.
For a different simple take, check this another simple white chicken chili.
My Experience Making This Recipe
When developing this bowl I tested with both chicken breasts and thighs and learned thighs keep the chili juicier in long simmers. I also experimented with thickeners and settled on masa harina because it adds flavor and is naturally gluten-free. Timing the seasoning at the end made the biggest difference in balanced flavor.
How to Make Delicious White Chicken Chili
Start by sautéing diced onion and minced garlic in a heavy-bottomed Dutch oven over medium heat until softened, about 5 minutes. Add cumin, oregano, diced green chiles (canned or fresh-roasted), and a good pinch of salt, then sear bite-sized chicken pieces briefly; deglaze with 1 cup low-sodium chicken broth. Stir in two 15-oz cans of drained white beans and simmer at low heat (keep at a gentle simmer, about 180–200°F) for 20–25 minutes until chicken reaches 165°F internal temperature and beans are tender. Remove half the chili and pulse briefly with an immersion blender or mash some beans to thicken, then whisk in 2 tablespoons masa harina dissolved in 1/3 cup warm broth and simmer 3–5 minutes until glossy. Finish with juice of 1 lime and chopped cilantro.
Equipment note: use a 5–6 quart Dutch oven or heavy pot; an instant-read thermometer and immersion blender speed up testing and finishing.
Expert Tips for Success
- Use an instant-read thermometer: cook chicken to 165°F for safety and to avoid drying.
- Choose the right beans: canned Great Northern or cannellini beans give a creamy mouthfeel; rinse and drain for less sodium.
- Add masa last for the best texture: mix 2 tbsp masa harina with warm broth before whisking into the pot to avoid lumps.
- Control heat: simmer gently at medium-low (around 180–200°F) so beans soften without splitting and flavors meld.
- For deeper flavor, brown the chicken slightly in batches to build fond, then deglaze with broth or white wine.
If you prefer a hands-off approach, try this tested slow-cooker method.
How to Serve Delicious White Chicken Chili
- Toppings bar: serve with shredded Monterey Jack, chopped cilantro, sliced jalapeño, and lime wedges for freshness and texture.
- Side ideas: cornbread, crispy tortilla chips, or a simple green salad make great companions.
- Presentation tip: ladle into shallow bowls and sprinkle cheese and cilantro last so colors pop.
- Occasion: serve at casual gatherings or as cozy family weeknight fare.
For a classic weeknight presentation, you might like this classic weeknight version.
Storage and Reheating Guide
Refrigerate leftovers in airtight containers within 2 hours of cooking; keep up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months — leave 1/2 inch headspace to allow expansion. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over low heat, stirring often, until heated through; add a splash of broth if the chili tightens. You can also microwave single servings on medium power in 30-second bursts, stirring between intervals to ensure even heating.
Recipe Variations
- Gluten-free: keep the masa harina step (masa is naturally gluten-free) and use certified gluten-free spices.
- Dairy-free: omit cheese and use avocado slices, extra cilantro, and lime for creaminess and richness.
- Vegetarian: swap shredded chicken for roasted cauliflower or extra white beans and use vegetable broth.
- Spicy or smoky: add 1–2 chipotles in adobo for smokiness or substitute roasted poblano for mild heat.
Nutritional Highlights
- Protein-packed: a typical serving provides a solid portion of lean protein from chicken.
- Fiber-rich: white beans contribute soluble fiber that supports digestion and satiety.
- Allergen info: this recipe is naturally gluten-free when using masa harina and can be made dairy-free by skipping cheese. Always check canned ingredients for cross-contamination.
- Portion guidance: plan about 1 to 1 1/2 cups per adult serving depending on sides.
Troubleshooting Common Issues
- Too thin: dissolve 1–2 tablespoons masa harina in warm broth and simmer for 3–5 minutes to thicken without flour.
- Too salty: add a peeled, raw potato and simmer for 10–15 minutes to absorb excess salt, or dilute with unsalted broth and extra beans.
- Bland flavor: always taste and finish with acid (lime juice) and fresh herbs; add salt gradually toward the end.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes — shred about 3 cups cooked rotisserie chicken and add it in the final 10 minutes of simmering just to heat through. This shortens cook time and still lets flavors blend without overcooking the meat.
Q: Is masa harina necessary, or can I use flour or cornstarch?
A: Masa adds body and a subtle corn flavor that complements the chili; it’s preferable. You can use a cornstarch slurry (1 tbsp cornstarch + cold water) for a neutral thickener or 1–2 tbsp all-purpose flour browned briefly, but adjust for gluten considerations.
Q: How can I make the chili creamier without dairy?
A: Purée a cup of white beans and stir them back in for added creaminess, or finish with mashed avocado and a squeeze of lime for richness without dairy.
Q: Can I freeze this chili, and will texture change?
A: Yes, freeze for up to 3 months. Beans may slightly soften after freezing; if the texture loosens when reheated, simmer gently and add a small masa slurry to restore thickness.
Conclusion
If you want another well-tested recipe for inspiration, see Cooking Classy’s take on White Chicken Chili (BEST EVER!) – Cooking Classy for variations and serving ideas.
Creamy White Chicken Chili
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A creamy, slightly spicy white chicken chili made with tender shredded chicken and soft white beans, perfect for comforting meals.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1-2 cans diced green chiles
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- 1 cup low-sodium chicken broth
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained
- 2 tablespoons masa harina
- 1/3 cup warm chicken broth
- Juice of 1 lime
- Chopped cilantro for garnish
- Salt to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté diced onion and minced garlic until softened, about 5 minutes.
- Add cumin, oregano, green chiles, and salt. Cook for another minute.
- Add chicken pieces, briefly sear, and then deglaze with 1 cup chicken broth.
- Stir in the white beans and simmer on low heat for 20-25 minutes until chicken is cooked and beans are tender.
- Remove half of the chili and blend to thicken. Return to pot.
- Dissolve masa harina in warm broth and whisk into the chili. Simmer for an additional 3-5 minutes until glossy.
- Finish with lime juice and garnish with chopped cilantro before serving.
Notes
For a richer flavor, brown the chicken before adding it to the pot. Simmer gently to avoid splitting the beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican