This cozy white chicken chili is a creamy, comforting crowd-pleaser packed with tender chicken, white beans, green chilies, and warm spices. It’s mild enough for kids, hearty enough for adults, and perfect for feeding a group or stocking your freezer. This recipe is a great example of how simple ingredients can come together to create a nourishing, flavorful meal — especially when you use foundational cooking skills to build layers of flavor.
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Culinary Tips for the Best White Chicken Chili Recipe
- Sweat the onions slowly to bring out their natural sweetness — don’t rush this step!
- When adding the flour, stir constantly to avoid browning and to properly cook out the raw flour flavor.
- Add the broth gradually while whisking to prevent lumps and to create a smooth, creamy base.
- Use whole milk for richness, but keep your heat moderate to prevent curdling.
- Monterey Jack melts beautifully. Buy a block and shred it yourself for better quality. Stir it in at the end with the heat off for the smoothest texture.
- This recipe uses canned green chiles for convenience, but you can sub roasted Hatch or Anaheim peppers if available. If you are entering a chili contest, we highly recommend this enhancement.
Ingredient Swaps & Substitutions
- Butter: Sub avocado oil or extra virgin olive oil for a lighter version.
- Onion: Replace with leeks or shallots for a slightly sweeter flavor.
- Garlic: Sub 1 teaspoon granulated garlic; add it with the spices.
- Flour: For gluten-free, replace with a 1:1 GF flour blend.
- Chicken Broth: Low-sodium broth or stock works best. Chicken or vegetable both work.
- Whole Milk: Sub 2% milk (less creamy) with no issue. If you use skim milk, you will most likely need to slightly increase the butter and flour for more thickening power.
- White Beans: Use cannellini, Great Northern, or navy beans.
- Chicken: Use rotisserie chicken or cooked thighs. For a vegetarian version, replace chicken with extra beans.
- Green Chilies: Sub roasted Hatch or Anaheim peppers if available. If you are entering a chili contest, we highly recommend this enhancement!
- Monterey Jack: Sub pepper jack for heat or cheddar for a sharper flavor. Use a block and shred it yourself for better melting abilities and creaminess.
White Bean Chicken Chili Variations
- Extra Spicy White Chicken Chili: Add diced jalapeños, cayenne, or chipotle in adobo.
- Vegetarian White Bean Chili: Replace chicken with chickpeas or extra white beans.
- Veggie-Loaded White Chicken Chili: Add corn, bell peppers, spinach, or zucchini.
Equipment Recommendations
You just need a few simple equipment items for this recipe!
- 5–6 Quart Stockpot or Dutch Oven – roomy enough to simmer the chili without boiling over
- Whisk – essential for creating a smooth, lump-free base
- Wooden Spoon or Silicone Spatula – ideal for stirring as the chili thickens
- Cheese Grater – fresh-shredded cheese melts best
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of White Chicken Chili
This chili is rich, comforting, and nourishing — a balanced mix of protein, fiber, and micronutrients to keep you satisfied.
Chicken
Chicken is a great source of high-quality protein that supports muscle and tissue repair. Choosing lean cuts like chicken breast keeps saturated fat in check.
White Beans
White beans are more than just tasty—they’re a nutritional powerhouse! High in fiber, plant-based protein, and essential minerals, these beans promote heart health, improve digestion, and keep you feeling full and energized.
Chilies
Chilies are rich in vitamin C, antioxidants, and phytonutrients. They add flavor, nutrition, and heat!
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
Serving Suggestions
Serve with tortilla chips, cornbread, brown rice, or a simple side salad. Add fresh cilantro, lime juice, or sliced jalapeños for brightness. Crushed tortilla strips also make a fun crunchy topping!
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage & Reheat Tips
Store leftovers in an airtight container in the refrigerator for 4–5 days. Just like with all chilies and stews, the flavor just keeps getting better as it sits! Reheat gently over low to medium heat or in the microwave. Add a splash of broth or milk if the chili thickens in the fridge.
Freeze for up to 3 months. (For best texture, freeze before adding cheese; stir cheese in after reheating.)
Looking for additional chili recipes?
Give these a try!
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At To Taste, we encourage you to adjust our recipes to fit your preferences. Try it, tweak it, and then leave us a review telling us what you changed — we love hearing how you make our recipes your own!
FAQS
How to Thicken White Bean Chicken Chili
The flour in the recipe thickens the chili to the perfect consistency! When combining flour with butter, it makes a roux, a classic French technique. The roux mixes with the milk and broth to help thicken the texture and create a creamy mouthfeel.
How Much Protein Is in White Bean Chicken Chili?
White bean chicken chili is a great source of protein. Not only do you get protein from the chicken, but also from the white beans! Our recipe has about 22 grams in 1 cup.
Calories in White Chicken Chili with Cream Cheese
Our recipe does not use cream cheese. If you were to add some in place of the shredded Monterrey jack cheese, the calories would still be about the same, around 300 calories for 1 cup.
How Long Does White Bean Chicken Chili Last?
This chili can last up to 5 days refrigerated. In fact, the flavor deepens and improves as it sits. If you want to freeze the chili, wait to add the cheese until thawing and reheating. It will maintain frozen quality for up to 3 months.
White Bean Chicken Chili
Ingredients
- ¼ cup (½ stick) butter
- 1 small onion, diced ¼” (~1 cup)
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 quart low-sodium chicken broth or stock
- 3 cups whole milk
- 4 - 15 oz cans navy or cannellini beans, drained and rinsed
- 2 cups shredded cooked chicken
- 2 - 4 oz cans diced green chilies, drained
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 6 ounces Monterey Jack cheese, shredded (~1 ½ cups)
Toppings to YOUR Taste
- 1 Tablespoon Cholula or other hot pepper sauce
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Instructions
- Melt butter in a large saucepan or stockpot (~5-6 quart) over medium heat. Add diced onions and sauté until translucent, ~5-7 minutes.
- Add garlic and flour, and stir for ~3-4 minutes (do not brown). Add the chili powder and cumin during the last 30 seconds.
- Gradually whisk in chicken broth, milk, salt, and pepper. Bring to a simmer over medium to medium-high heat (it will take a while!). Once simmering, continue to cook until slightly thickened, ~10 minutes.
- Add white beans, shredded chicken, and green chilies. Simmer gently to blend flavors, ~20 minutes. Turn off heat.
- Add shredded cheese to chili and stir until cheese is melted. Ladle chili into bowls and garnish with hot sauce, cilantro, and avocado. Enjoy!
This Post Has One Comment
This white bean chicken chili is absolutely delicious! I made it last night for my family and we all loved how creamy and flavorful it turned out perfect comfort food for cool evenings. I followed the recipe just as written and also added a squeeze of lime at the end for extra brightness. This one’s going into our regular dinner rotation!