White Chicken Chili

This white chicken chili is the ultimate comfort food with a lighter, creamier twist on classic chili. Made with tender shredded chicken, white beans, green chilies, and warm spices, it delivers rich flavor without being heavy. Every bowl is hearty, cozy, and perfectly balanced — mild enough for the whole family, yet full of depth that keeps you coming back for another bite.

What makes this white chicken chili stand out is its creamy texture paired with bold, savory seasoning. A blend of cumin, garlic, onion, and subtle chili spices builds flavor as it simmers, while the beans and broth create a thick, satisfying base. Without the need to add any extra ingredients, this chili turns silky and comforting, making it ideal for cold nights, busy weeknights, or meal prep that tastes even better the next day.

This recipe is simple to make and incredibly versatile. Serve it with tortilla chips, warm bread, or your favorite toppings like shredded cheese, fresh cilantro, or a squeeze of lime. Whether you’re feeding a crowd, stocking your freezer, or looking for a reliable, family-friendly dinner, this white chicken chili is a cozy classic that belongs in every recipe collection..

Recipe Card

Servings: 6 |

Time: 45 minutes

  • 2 ½ lb boneless chicken thighs, trimmed and cut into 2" pieces

    1 diced yellow onion

    1 diced bell pepper

    4 minced garlic cloves

    1 diced jalapeño peppers

    1 can diced green chili peppers

    1 can rinsed northern beans

    1 cup kernel corn

    3 tbsp white chicken chili seasoning (pg 9)

    2 tbsp masa

    2 cups chicken broth

    1 cup fresh cilantro

    1. Heat 1 tbsp neutral oil in a large heavy pot on medium heat, and brown the seasoned chicken thighs (with salt and pepper to taste).

    2. Remove the chicken and set aside. Sauté the onions, bell peppers, jalapeños and garlic, until softened.

    3. Add the diced green peppers, white chicken chili seasoning and masa, combine well and cook for 1 minute.

    4. Return the chicken to the pot, add the beans, corn, chicken broth and cilantro. Stir well and bring to a boil.

    5. Lower to low-medium heat, and simmer for 25 minutes.

    6. Serve hot and top with cheddar cheese, sour cream, chips and cilantro.

  • I like the pop of color combination of red and green peppers, so I use half of each.

    If you are in need of a shortcut, you can substitute the fresh chicken for shredded rotisserie chicken.