White Chicken Chili Recipes You’ll Crave All Week

Craving something cozy, creamy, and just spicy enough to wake up your taste buds? White chicken chili is the hero soup that never misses. It’s faster than red chili, lighter on the palate, and ridiculously customizable—perfect for weeknights, meal prep, or feeding a hungry crowd. Grab a bowl and a spoon. We’re about to make magic (again and again).

1. Creamy Weeknight White Chicken Chili That Practically Cooks Itself

This is the classic, go-to white chicken chili that’s silky, comforting, and on the table in under 40 minutes. It uses rotisserie chicken for speed and relies on a smart bean technique to make it creamy—no heavy cream required. It’s the kind of bowl that makes Monday feel like Friday.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (or green bell pepper)
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (optional)
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans Great Northern or cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 2 cups shredded rotisserie chicken
• 1/2 cup sour cream
• 1/2 cup half-and-half or evaporated milk
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro, plus more for topping
• For serving: tortilla chips, sliced avocado, shredded Monterey Jack, lime wedges

Instructions:

1. Warm the oil in a large pot over medium heat. Add onion, poblano, and jalapeño. Sauté until softened, 5–6 minutes. Stir in garlic and cook 30 seconds.
2. Sprinkle in cumin, oregano, coriander, and cayenne. Toast the spices for 30 seconds to bloom the flavor.
3. Add broth, beans, and green chiles. Bring to a simmer. Using a potato masher or the back of a spoon, mash some of the beans right in the pot to thicken.
4. Stir in chicken. Simmer gently for 10 minutes. Reduce heat to low.
5. Whisk in sour cream and half-and-half until smooth. Do not boil. Season with salt, pepper, and lime juice. Fold in cilantro.
6. Ladle into bowls and top with avocado, cheese, more cilantro, and crunchy chips.

Serve this with warm cornbread or a simple arugula salad. Want it dairy-free? Swap the sour cream and half-and-half for unsweetened coconut milk. Extra heat lovers can add a dash of hot sauce or sliced jalapeños on top—seriously, it’s fantastic.

2. Slow Cooker White Chicken Chili That Welcomes You Home

Set it, forget it, and return to a house that smells like a hug. This slow cooker version builds deep, cozy flavor with minimal effort. It’s perfect for game day, busy days, and any day you want dinner to magically cook itself.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 1 jalapeño, minced (optional)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
• 1 (4-ounce) can diced green chiles
• 4 cups low-sodium chicken broth
• 4 ounces cream cheese, cubed and softened
• 1/2 cup plain Greek yogurt
• Juice of 1 lime
• Chopped cilantro, sliced scallions, crushed tortilla chips for serving

Instructions:

1. In a slow cooker, add chicken, onion, bell pepper, jalapeño, garlic, cumin, chili powder, oregano, smoked paprika, salt, pepper, beans, corn, green chiles, and broth. Stir to combine.
2. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
3. Remove the chicken to a plate and shred with two forks. Return to the slow cooker.
4. Stir in cream cheese until melted and smooth. Add Greek yogurt and lime juice. Adjust seasoning with salt and pepper.
5. Serve hot with cilantro, scallions, and crunchy chips on top.

Keep it warm on the “Low” setting for parties. Add a can of fire-roasted green chiles for more smoky depth, or sub smoked chicken if you’ve got it. For extra body, blend 1 cup of the soup and stir it back in—restaurant-level texture, trust me.

3. Roasted Green Chile White Chicken Chili With Charred Corn

All about flavor fireworks. We roast the aromatics and corn to bring out sweetness and smoky edges, then blend part of the base for an ultra-luxurious finish. It’s a weekend flex that tastes like you stood over the stove for hours (you didn’t).

Ingredients:

• 2 Anaheim or Hatch green chiles (or 2 poblano peppers)
• 2 ears fresh corn, husked (or 2 cups frozen corn, thawed)
• 1 tablespoon vegetable oil, plus more for brushing
• 1 large onion, quartered
• 4 cloves garlic, unpeeled
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 4 cups chicken stock
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 2 cups cooked shredded chicken (poached or rotisserie)
• 1/2 cup crema or sour cream
• 1/4 cup chopped cilantro
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Lime wedges, crumbled Cotija, thinly sliced radishes for serving

Instructions:

1. Broil the chiles on a foil-lined sheet, turning until blistered and charred, 6–8 minutes. Transfer to a bowl, cover, and steam 10 minutes. Peel, seed, and chop.
2. On a separate sheet, brush corn and onion with oil. Broil or grill until lightly charred in spots, 6–10 minutes, turning occasionally. Slip garlic cloves (still in skins) onto the sheet for the last 2 minutes.
3. Cut kernels from the cobs; reserve half for topping. Squeeze garlic from skins.
4. In a pot, heat 1 tablespoon oil over medium. Add chopped roasted chiles, charred onion, and roasted garlic. Stir in cumin, coriander, and oregano; cook 1 minute.
5. Add stock and beans. Simmer 10 minutes. Use an immersion blender to blend about half the soup until creamy while leaving texture.
6. Stir in chicken, crema, cilantro, salt, and pepper. Simmer 5 minutes more. Adjust seasoning.
7. Serve with reserved charred corn, Cotija, radishes, and lime. Swoon.

Hatch season? Go wild and roast a big batch of chiles, then freeze them in portions for chili-on-demand. Want it spicier? Add a roasted serrano to the mix. A drizzle of chili crisp on top is a fun twist.

4. Lemony White Chicken Chili With Kale and Cannellini

Bright, herby, and a little lighter, this one leans Mediterranean-meets-Southwest. The lemon and fresh herbs cut through the richness, and the kale gives it a wholesome vibe. It’s the bowl you want when you’re craving comfort that doesn’t weigh you down.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, white and light green parts only, sliced and rinsed
• 3 cloves garlic, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon fennel seeds, lightly crushed (optional but lovely)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• Zest of 1 lemon
• Juice of 1 lemon (about 3 tablespoons)
• 2 cups shredded cooked chicken
• 3 cups chopped Tuscan kale (stems removed)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill or basil
• 1/2 cup grated Parmesan or Pecorino
• 1/2 cup heavy cream or whole milk (optional for extra silkiness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Olive oil, extra lemon wedges, and cracked pepper for serving

Instructions:

1. Heat oil in a pot over medium. Add leeks and a pinch of salt; cook until tender, 4–5 minutes. Stir in garlic, cumin, fennel, and red pepper flakes; cook 30 seconds.
2. Pour in broth and beans. Simmer 8 minutes. Lightly mash some beans with a spoon to thicken.
3. Add lemon zest, juice, chicken, and kale. Simmer until kale is tender, 5–7 minutes.
4. Stir in parsley, dill, Parmesan, and cream if using. Season with salt and pepper.
5. Finish with a drizzle of olive oil and more lemon at the table.

Serve with crusty bread or garlic toast. Swap kale for spinach if that’s what you’ve got. For a dairy-free version, skip the cream and cheese and add a splash of olive oil and extra lemon—it still sings.

5. High-Protein Green Goddess White Chicken Chili (Blender Magic)

Protein-packed and vibrant, this one blitzes part of the chili with herbs and beans for a luxuriously green, ultra-smooth base. Greek yogurt bumps the protein and creaminess without the heaviness. Meal prep gold that reheats like a dream.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 jalapeño, seeded and chopped (optional)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 3 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 3 cups shredded cooked chicken breast
• 1 packed cup baby spinach
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 3/4 cup plain 2% Greek yogurt
• Juice of 1 lime
• For topping: diced avocado, pumpkin seeds, sliced scallions, hot sauce

Instructions:

1. In a large pot, heat oil over medium. Add onion and jalapeño; cook until softened, 4–5 minutes. Stir in garlic, cumin, onion powder, salt, and pepper; cook 30 seconds.
2. Add broth, 2 cans of beans, green chiles, and chicken. Simmer 10 minutes.
3. In a blender, combine the remaining can of beans, spinach, cilantro, basil, Greek yogurt, and lime juice. Blend until smooth and vividly green.
4. Stir the green mixture into the pot. Warm gently on low heat; do not boil to keep the yogurt from curdling. Adjust salt and lime to taste.
5. Serve with avocado, pumpkin seeds, scallions, and a few shakes of hot sauce.

For dairy-free, swap the yogurt for 1/2 cup unsweetened coconut yogurt or a splash of cashew cream. Add a handful of frozen peas for extra green sweetness. Leftovers thicken in the fridge—loosen with a bit of broth when reheating.

White Chicken Chili Tips You’ll Actually Use

• Bean trick for body: Mash or blend some of the beans in the pot to make it rich without loads of dairy.
• Don’t boil dairy: Once cream, yogurt, or sour cream go in, keep heat low to prevent curdling.
• Season at the end: Acid (lime or lemon) brightens and brings everything into focus—add just before serving.
• Make-ahead friendly: White chicken chili thickens beautifully. Store up to 4 days or freeze up to 3 months.
• Toppings = personality: Think crushed tortilla chips, cilantro, scallions, avocado, Cotija, pickled jalapeños, or a swirl of chili oil.

There you go—five ways to turn white chicken chili into your weeknight MVP. Whether you want creamy comfort, slow-cooker ease, roasted depth, a bright lemony twist, or a protein-packed green stunner, there’s a pot here with your name on it. Grab a spoon and dive in—dinner just got a lot more exciting.