Best White Chicken Chili

Name: Best White Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed; 1 can (15 oz) corn, drained; 1 can (10 oz) diced tomatoes with green chilies; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/4 cup fresh cilantro, chopped (for garnish); 1 cup shredded cheese (Monterey Jack or cheddar, for topping); Optional: sliced jalapeños (for heat)

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There’s a certain kind of meal that wraps around you like a blanket on a chilly day—this white chicken chili is exactly that. The first time I made it was during my college years, trying to impress a few friends on a rainy Sunday with what little I knew about cooking. I threw together chicken, beans, and broth in a single pot, and hoped for the best. To my surprise, it turned out to be a comforting, hearty dish that I’ve returned to time and time again.

What makes this lemon herb chicken chili so special for beginner cooks is its forgiving nature. It’s a one-pot wonder, filled with pantry staples and flexible ingredients. This easy sheet pan dinner-style approach means minimal cleanup and maximum flavor. And for those chasing quick and healthy meals, this recipe hits all the right notes—lean protein, fiber-rich beans, and a creamy texture that feels indulgent without being heavy.

Why This Recipe is Special

This isn’t just another bowl of soup. It’s a beginner-friendly twist on a classic chili, emphasizing warmth, creaminess, and balanced flavor. What sets this white chicken chili apart is how approachable it is—you don’t need fancy skills or special equipment. The real beauty lies in its adaptability: spice it up with jalapeños, lighten it with half-and-half instead of cream, or bulk it up with extra veggies. Whether you’re cooking for your family or just yourself, this recipe delivers both nutrition and comfort.

Ingredients and Preparation

Chicken Breasts: The star protein of the dish. Boneless, skinless chicken breasts become tender and juicy when simmered in broth. You can substitute with shredded rotisserie chicken for a faster option.

White Beans: Cannellini or great northern beans work best, adding a creamy texture and fiber. Pinto beans are an easy alternative if that’s what you have.

Corn: Adds a touch of sweetness and color. Canned corn is most convenient, but frozen or fresh kernels can be used too.

Diced Tomatoes with Green Chilies: They give the chili its zesty backbone. Use plain diced tomatoes if you want a milder version.

Onion and Garlic: The aromatic base that enhances every spoonful. Yellow or white onions work equally well, and garlic powder can stand in if fresh isn’t available.

Chicken Broth: Forms the hearty liquid base. Homemade broth brings extra depth, but any low-sodium store-bought option works great.

Heavy Cream: This is what makes the chili luxuriously smooth. Use half-and-half or Greek yogurt if you prefer a lighter feel.

Ground Cumin, Chili Powder, and Smoked Paprika: These spices bring earthy warmth and a touch of smokiness. They’re pantry staples you’ll use often in other dishes too.

Salt and Black Pepper: Essential for flavor balance. Adjust to your taste.

Fresh Cilantro: Adds freshness and brightness. Parsley or green onion can be used if you’re not a cilantro fan.

Shredded Cheese: Monterey Jack melts beautifully, but cheddar adds richness. Use what you like best.

Optional Jalapeños: For those who love a bit of heat, sliced jalapeños give just the right kick.

Step-by-Step Instructions

Step 1: In a large pot or Dutch oven, combine the chicken breasts, diced onion, minced garlic, chicken broth, ground cumin, chili powder, smoked paprika, salt, and pepper. Bring everything to a boil over medium-high heat.

Step 2: Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for about 20 to 25 minutes, or until the chicken is fully cooked and easily shredded with two forks.

Step 3: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot so it can soak up the flavorful broth.

Step 4: Stir in the white beans, corn, diced tomatoes with green chilies, and heavy cream. Mix thoroughly and let everything simmer together for another 10 to 15 minutes to allow the flavors to meld.

Step 5: Taste and adjust the seasonings as needed. If you want more spice, now’s the time to add jalapeños or a pinch more chili powder.

Step 6: When ready to serve, ladle the chili into bowls and top with fresh cilantro and shredded cheese. Serve hot and enjoy every creamy, hearty bite.

Beginner Tips and Notes

If your vegetables overcook: Don’t worry—this chili is very forgiving. Overcooked corn and beans still taste great, and the creamy base helps mask any texture issues.
If your chicken browns too quickly: Your heat may be too high. Lower the flame and ensure your pot is properly covered to trap moisture.
Prepping tips: Dice all your vegetables first and open your canned ingredients before you start cooking to streamline the process.

Don’t have a Dutch oven? Any deep pot with a lid will work just fine.
Make it dairy-free: Skip the cream and cheese or use plant-based versions. Coconut milk can substitute for cream if you’re adventurous.

Serving Suggestions

This white chicken chili is wonderful on its own, but you can elevate it with a few sides:

Serve with: Warm cornbread, crusty sourdough, or tortilla chips for dipping.
For added greens: Pair with a simple arugula or kale salad dressed in lemon vinaigrette.
Leftover storage: Store in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stove or in the microwave. For freezing, skip the cream until reheating to maintain the best texture.

Conclusion

This easy sheet pan dinner-style white chicken chili is a go-to for quick and healthy meals, especially for those just stepping into the world of cooking. Its creamy base, rich flavor, and cozy vibes make it a dish you’ll turn to again and again. If you try it, I’d love to hear how it turned out for you—did you spice it up, swap in new ingredients, or make it your own? Share your experience in the comments below. Happy cooking!

FAQ About White Chicken Chili

1. Can I use leftover rotisserie chicken instead of cooking fresh chicken breasts?

Absolutely. Rotisserie chicken is a great time-saver for this recipe. Just shred about 2–3 cups of cooked chicken and stir it in after the broth and seasonings have simmered. Since it’s already cooked, reduce the simmering time to just heat everything through.

2. How can I make this white chicken chili dairy-free?

To make it dairy-free, simply skip the heavy cream and cheese. You can substitute the cream with full-fat coconut milk or a plain, unsweetened oat or almond cream alternative for a similar texture. Nutritional yeast can be used for a subtle cheesy flavor if desired.

3. Can I freeze white chicken chili?

Yes, but with a note: for best results, freeze it before adding the cream. Dairy tends to separate when frozen and reheated. If you plan to freeze, make the chili base, freeze it, and stir in the cream after reheating. Store in freezer-safe containers for up to 3 months.

4. What if I want to make it spicier or milder?

To make it spicier, add fresh jalapeños, extra chili powder, or even a dash of hot sauce. For a milder version, omit the green chilies and reduce the chili powder. You can always start mild and add heat to individual portions to suit everyone’s preference.

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