White Chicken Chili

The second the weather gets colder, even a little, I want a big pot of something warm on the stove. And lately, this white chicken chili is what I keep coming back to. If you’ve made my classic chili, you already know how much I love a big, hearty bowl of red chili. This is the lighter, creamier side of chili. No tomatoes, no beef, just a velvety broth packed with chicken, white beans, sweet corn, and fire-roasted green chiles.

It’s creamy, a little smoky, has a gentle kick from the jalapeños, and every spoonful is thick and hearty without feeling heavy. The best part? It comes together in about 40 minutes on the stovetop. I use rotisserie chicken, so there’s no cooking chicken from scratch. You just shred it and stir it in.

Then comes my favorite part: the toppings. Avocado, sour cream, Monterey Jack, crunchy tortilla strips, cilantro, green onions, sliced jalapeño, and a big squeeze of lime. I set them all out and let everyone build their own bowl.

What Makes This One Special

It’s the creamy base. Instead of relying on a ton of cream or cheese, this chili gets its body from a quick roux. You cook a little flour in butter and olive oil with the onions and jalapeños, then slowly whisk in chicken broth and half and half. It thickens into this silky, velvety broth that clings to every bean and piece of chicken.

The spices go in after the liquid, so they bloom right into the broth. Cumin, oregano, smoked paprika, black pepper, and a dash of cayenne give it a warm, slightly smoky flavor that tastes like it’s been simmering all day.

And the finish makes all the difference. Right at the end, you turn off the heat and stir in sour cream, a squeeze of lime, and fresh cilantro. The sour cream makes it extra creamy, and the lime and cilantro brighten everything up so the chili doesn’t taste flat.

The Ingredients

For the chili, you’ll need:

• Olive oil and butter to build the base
• Diced yellow onion and jalapeños with the seeds removed for a mild, fresh heat
• Minced garlic
• All-purpose flour to thicken the broth
• Low-sodium chicken broth and half and half for that creamy, brothy base
• Ground cumin, dried oregano, smoked paprika, black pepper, and a dash of cayenne powder
• Great northern beans, drained and rinsed. They’re mild and creamy and hold their shape while simmering
• Yellow sweet corn for little pops of sweetness
• Fire-roasted diced green chiles, which give white chicken chili its smoky, tangy signature flavor
• Shredded rotisserie chicken
• Sour cream, lime juice, and fresh cilantro to finish it off
• Salt to taste

For the toppings, you’ll want:

• Diced avocado and a dollop of sour cream to keep things cool and creamy
• Shredded Monterey Jack that melts right into the hot chili
• Tortilla strips for crunch
• Fresh cilantro, sliced green onions, and thinly sliced jalapeño
• Lime wedges for an extra squeeze

How To Make It

Cook the Onion and Jalapeños

Start by prepping everything. Dice your onion and jalapeños, and shred your rotisserie chicken. Having everything ready before you turn on the stove makes this come together so much faster.

To shred the chicken, pull the meat off the bones with your hands, then use 2 forks to pull it apart into bite-sized pieces. You can also just shred it with your hands.

🤎 MORIBYAN TIP: When you’re seeding the jalapeños, slice them in half lengthwise and scrape out the seeds and white ribs with a small spoon. The ribs hold a lot of the heat too. And wash your hands well afterward, or wear gloves, so you don’t accidentally touch your eyes.

In a large pot over medium heat, melt the olive oil and butter together. Stir with a wooden spoon for about 1 minute until the butter is completely melted and starts to look a little foamy.

Toss in the onion and jalapeños and sauté for 5 to 6 minutes, stirring every so often. You’ll know they’re ready when the onion turns soft and translucent, meaning you can almost see through it. They shouldn’t brown, so lower the heat a little if they start to. Stir in the garlic and cook for 1 minute until it smells fragrant. Keep it moving so it doesn’t burn.

Build the Creamy Base

Now sprinkle the flour over the onions and jalapeños, then stir for about 1 to 2 minutes. The flour will soak up the butter and oil and coat all the vegetables. This step cooks out the raw flour taste, so don’t skip it. It’s ready when the flour no longer looks dry or powdery.

Next, slowly pour in the chicken broth while whisking constantly with a hand whisk. Pouring slowly and whisking the whole time is the key to a smooth broth with no lumps of flour. Then pour in the half and half and keep whisking until everything looks smooth and creamy.

🤎 MORIBYAN TIP: If you do get a few lumps, don’t panic. Just keep whisking and they’ll dissolve as the chili heats up.

Sprinkle in the cumin, oregano, smoked paprika, black pepper, and cayenne powder, then whisk until combined. Adding the spices to the liquid lets them bloom right into the broth, so the flavor spreads through the whole pot. If you want it spicier, add more cayenne powder to taste.

Bring it to a simmer, where you see small bubbles coming up steadily around the edges. Let it cook for 5 minutes, whisking occasionally. You’ll notice the broth start to thicken slightly and turn glossy.

Simmer the Chili

Stir in the great northern beans, corn, fire-roasted green chiles, and shredded chicken until everything is combined.

🤎 MORIBYAN TIP: Always drain and rinse canned beans. The liquid in the can is starchy and salty, and it can make your chili gummy and too salty.

Let the chili simmer over low heat for 10 minutes, stirring occasionally so nothing sticks to the bottom of the pot. This gives all the flavors time to come together and makes sure the chicken, beans, and corn are heated all the way through.

If the chili starts to get too thick, pour in more chicken broth a splash at a time until it’s the consistency you like. It’ll keep thickening as it sits, so it’s okay if it looks slightly looser than you want.

Finish It Off

Turn off the heat, then fold in the sour cream, lime juice, and cilantro. Adding the sour cream off the heat keeps it from curdling, so the chili stays smooth and creamy.

Now taste it and season with salt. Start with a little, stir, and taste again. Since you used low-sodium broth, it’ll probably need a good pinch or two.

🤎 MORIBYAN TIP: Always taste before serving. A little more salt or an extra squeeze of lime can completely wake up the flavor.

Serve It Up

Ladle the chili into bowls and pile on your toppings. I go with avocado, cilantro, sour cream, sliced jalapeño, Monterey Jack, tortilla strips, green onions, and a squeeze of lime.

The cheese melts right into the hot chili, the tortilla strips add crunch, and the avocado and sour cream keep every bite cool and creamy.

Tips & Variations

This chili is easy to adjust depending on what you have and how you like it. Here are a few ideas.

• Cook your own chicken breast as you like and shred it yourself.
• Swap the great northern beans for cannellini or navy beans.
• Leave some of the jalapeño seeds in or add more cayenne for extra heat.
• Use frozen corn straight from the freezer, or drain canned corn before adding it.
• Swap the Monterey Jack for pepper jack or crumbled cotija.
• Add crushed tortilla chips, pickled red onions, or a drizzle of hot sauce on top.
• Stir in a handful of fresh spinach at the end for some extra greens.

Make Ahead & Storing Leftovers

This chili tastes even better the next day, so it’s great to make ahead. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.

It will thicken in the fridge, so when you reheat it, warm it in a pot over medium-low heat and stir in a splash of chicken broth to loosen it back up. You can also reheat individual bowls in the microwave, stirring every minute.

To freeze, let the chili cool completely, then store it in an airtight, freezer-safe container for up to 3 months. Thaw it overnight in the fridge. The dairy can separate a little after freezing, so reheat it slowly over low heat and stir well to bring it back together.

Keep the toppings separate and add them fresh when you serve, especially the avocado and tortilla strips.

Craving More Like This? Try These Recipes Out!

• The Best Chili: My go-to classic chili for when you want a big, rich, hearty pot of the original.
• Chili Mac: Beef and bean chili with elbow pasta cooked right in the same pot.
• Cheddar Jalapeño Cornbread: Golden, cheesy cornbread with a little heat that’s perfect for dunking into a bowl of chili.
• KFC Style Loaded Baked Potato: A fluffy baked potato piled high with all the toppings for a cozy, hearty dinner.
• Thai Red Curry with Chicken: Tender chicken simmered in a creamy, fragrant red curry sauce that’s made for spooning over rice.

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.