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.

Best White Chicken Chili - recipe maestro

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)

Description

A creamy, comforting, and beginner-friendly white chicken chili made with lean chicken, white beans, corn, and mild spices in a one-pot recipe.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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 to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook for 20–25 minutes or until the chicken is cooked through and shreds easily.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the white beans, corn, diced tomatoes with green chilies, and heavy cream. Simmer for another 10–15 minutes until everything is heated through.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, shredded cheese, and jalapeños if desired.

Notes

Use rotisserie chicken to save time—just stir it in after the broth simmers.
For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.
This dish freezes best without the cream; add it fresh after reheating.
Spice level can be adjusted with more or less jalapeños or chili powder.
Great served with cornbread, tortilla chips, or a fresh side salad.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 420
Sugar: 4g
Sodium: 690mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 33g
Cholesterol: 95mg