White Chili Chicken Recipe Ideas That’ll Convert Even the Red-chili Loyalists

Ready to fall for a bowl that’s cozy, creamy, and a little spicy without knocking you out? These white chili chicken recipes are the weeknight heroes you’ll actually crave. We’re talking tender chicken, creamy beans, bright lime, and just enough heat to make things interesting.

I’ve got five riffs—from fast stove-top to slow-cooker comfort to a smoky green chile twist. Each one earns a spot in your rotation. Grab a spoon, pile on the toppings, and let’s stir up something irresistible.

1. Creamy Weeknight White Chicken Chili (30-Minute Saver)

This is your slam-dunk, no-fuss chili that comes together fast but tastes like it simmered all afternoon. It’s thick, creamy, and loaded with gentle heat, so the whole table’s happy. Perfect for busy nights, casual hangouts, or when you want dinner and leftovers—without stress.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 jalapeño, seeded and minced (keep seeds for more heat)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional, for warmth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 cups cooked, shredded chicken (rotisserie works great)
• 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chiles, mild or hot
• 3 cups low-sodium chicken broth
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro (optional)
• To serve: sliced avocado, crushed tortilla chips, shredded Monterey Jack, extra lime wedges

Instructions:

1. Warm the olive oil in a large pot over medium heat. Sauté the onion and jalapeño until soft and fragrant, about 4–5 minutes. Stir in the garlic for 30 seconds.
2. Sprinkle in the cumin, oregano, coriander, chili powder (if using), salt, and pepper. Toast the spices for 30 seconds to bloom the flavor.
3. Add the chicken, beans, green chiles, and chicken broth. Bring to a simmer and cook 10 minutes to let everything meld.
4. Reduce heat to low. Stir in the cream cheese until melted and smooth, then whisk in the sour cream. Simmer gently 3–4 minutes—don’t boil.
5. Finish with lime juice and cilantro. Taste and adjust seasoning.

Top with avocado, chips, and cheese, and you’re set. Want it thicker? Mash a scoop of beans right in the pot. Want more heat? Add jalapeño seeds or a dash of hot sauce. This one plays nice with corn, too—toss in a cup of frozen kernels for extra sweetness.

2. Roasted Poblano & Charred Corn White Chili (Smoky and Bright)

If you love a hint of smoke, this version hits all the notes—roasted poblanos, sweet corn, and a squeeze of lime. It tastes like a summer cookout took a cozy turn. Great for dinner parties when you want something a little cheffy without scaring the clock.

Ingredients:

• 3 poblano peppers
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon cayenne (optional)
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 3 1/2 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 1/2 cup half-and-half or evaporated milk
• 1/2 cup chopped cilantro
• Juice of 1–2 limes
• To serve: cotija or queso fresco, radish slices, extra cilantro, warm tortillas

Instructions:

1. Roast the poblanos under the broiler or over a gas flame until charred all over. Place in a bowl, cover, and steam 10 minutes. Peel, seed, and chop.
2. In a Dutch oven, heat the oil over medium. Sauté onion 4–5 minutes, then add garlic for 30 seconds. Stir in cumin, smoked paprika, oregano, salt, and cayenne.
3. Add chicken and cook until opaque on the outside, 4–5 minutes. Add beans, chopped poblanos, and broth. Simmer 20 minutes.
4. Stir in corn and half-and-half; simmer 5 more minutes. If you want more body, mash 1/2 cup of beans and stir back in.
5. Finish with cilantro and lime juice. Taste and adjust seasoning.

Serve with crumbly cotija and fresh radishes for crunch. Feeling fancy? Add a swirl of crema and a drizzle of chili oil. For a vegetarian twist, swap the chicken for roasted cauliflower or diced zucchini and use veggie broth—still smoky, still stellar.

3. Slow Cooker White Chicken Chili (Set-It-and-Forget-It Comfort)

When you want dinner to cook itself, this is the move. Everything simmers low and slow until the chicken is silky and the broth is rich and cozy. Come home to a house that smells like a hug, seriously.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (15 oz) hominy or an extra can of beans (optional but lovely)
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 4 ounces cream cheese, cubed
• 1/2 cup heavy cream or evaporated milk
• Juice of 1 lime
• To serve: chopped cilantro, sliced jalapeños, shredded Pepper Jack, tortilla strips

Instructions:

1. Place chicken, onion, garlic, beans, hominy (if using), green chiles, cumin, chili powder, coriander, salt, and pepper into the slow cooker. Pour in the broth.
2. Cook on Low 6–7 hours or High 3–4 hours, until the chicken is tender.
3. Remove chicken, shred with two forks, and return to the pot. Stir in cream cheese and heavy cream until smooth. Cook 10–15 minutes more on Low.
4. Add lime juice. Taste and adjust salt and heat.

Finish with cilantro and crunchy tortilla strips. Want it dairy-free? Skip the cream cheese and cream; puree a cup of the chili for body and add a splash of coconut milk for richness. Leftovers freeze beautifully—portion them flat in zip-top bags for easy future dinners.

4. Hatch Green Chile White Chicken Chili (New Mexico Heat, Big Flavor)

Got Hatch green chiles? This is your spotlight moment. The flavor is bright, a touch smoky, and totally addictive. It’s a bowl made for game days, potlucks, or anytime you want a little swagger in your soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups roasted Hatch green chiles, chopped (mild or hot; jarred works)
• 1 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon white pepper (or black pepper)
• 1 teaspoon kosher salt
• 1 lb chicken thighs, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup crema or sour cream
• 1/2 cup shredded Oaxaca or Monterey Jack cheese
• Juice of 1 lime
• To serve: chopped scallions, crushed blue corn chips, extra cheese

Instructions:

1. Melt butter in a heavy pot over medium heat. Add onion and cook until translucent, 5 minutes. Stir in garlic for 30 seconds.
2. Add Hatch chiles, cumin, oregano, white pepper, and salt. Cook 1–2 minutes to bloom the spices.
3. Stir in chicken, beans, stock, and bay leaf. Simmer gently 25–30 minutes, until the chicken is tender and the flavors deepen.
4. Remove bay leaf. Lower heat and stir in crema and cheese until melted and silky—do not boil.
5. Finish with lime juice. Taste and tweak salt and heat.

Top with scallions and blue corn chips for crunch. If you like it extra-spicy, fold in a minced serrano at the start. No Hatch? Use a mix of roasted Anaheim and jalapeño. This one loves cornbread on the side, trust me.

5. Lighter Verde White Chicken Chili (Bright, Brothy, High-Protein)

Craving something lighter but still satisfying? This verdant, citrusy chili leans on salsa verde, fresh herbs, and Greek yogurt for a clean, zippy finish. It’s gym-bag friendly and lunch-box approved without tasting “diet.”

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups tomatillo salsa (salsa verde), mild or medium
• 3 cups low-sodium chicken broth
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 3 cups shredded cooked chicken breast
• 1 cup frozen or canned corn, drained
• 1/3 cup plain Greek yogurt (2% or 5%)
• Juice of 1–2 limes
• 1/4 cup chopped cilantro and/or parsley
• To serve: diced avocado, thinly sliced cabbage, pumpkin seeds, hot sauce

Instructions:

1. Heat olive oil in a pot over medium. Sauté onion 4 minutes until soft; add garlic and cook 30 seconds. Stir in cumin, coriander, oregano, salt, and pepper.
2. Pour in salsa verde and broth; bring to a gentle simmer.
3. Add beans, chicken, and corn. Simmer 10–12 minutes to warm through and blend flavors.
4. Reduce heat to low. Whisk Greek yogurt in a small bowl with a ladle of hot broth, then stir it into the pot to prevent curdling.
5. Add lime juice and herbs. Taste and adjust salt or acidity.

Pile on avocado, cabbage for crunch, and pumpkin seeds for nutty pop. For extra greens, stir in baby spinach at the end—it wilts in seconds. If you’re meal-prepping, hold the yogurt and fresh herbs until reheating so the flavor stays bright.

White Chili Tips & Tricks

Want your chili extra creamy? Blend 1 cup of beans with 1/2 cup broth and stir it back in. Prefer a thinner, soupier vibe? Add an extra 1/2 to 1 cup of broth and a splash of lime to keep it lively.

Don’t skip acid. A squeeze of lime at the end wakes everything up. And toppings are your best friend: cilantro, scallions, avocado, tortilla chips, crumbly cheese—build your perfect bowl.

Storing and reheating? These chillies keep 4 days in the fridge. Reheat gently over low heat, adding a splash of broth if needed. Most freeze well, but if there’s dairy, add it after thawing for the smoothest texture.

Protein swaps are easy, too. Shredded turkey, ground chicken, or even white beans plus mushrooms for a meatless Monday—still cozy, still loaded with flavor.

Now that you’ve got five killer ways to make white chili chicken, pick one and get that pot going. Your future self (and anyone lucky enough to share a bowl) will thank you. Spoon up, lime in—dinner’s about to be really good.