Best White Chicken Chili Recipe: Creamy, Spicy & Easy to Make

There’s a recipe in my kitchen that’s survived splattered sauce stains, toddler fingerprints, and more than one “emergency” dinner rescue: White Chicken Chili . Passed down from my abuela and tweaked over years of chaotic weeknights, it’s the chili that doesn’t quit . Imagine tender shredded chicken in a velvety broth kissed by smoky cumin , bright lime , and just enough green chilies to make your lips tingle. It’s comfort food with a kick—creamy without being heavy, and ready in 30 minutes flat .

This chili has been my lifeline through soccer practices, homeschool meltdowns, and that time I accidentally used salt instead of sugar in the cookies (long story). Swap in rotisserie chicken for speed, use coconut milk to keep it dairy-free, or top it with avocado and crispy tortilla strips—it’s a blank canvas for your cravings. Even my “I hate soup” teenager asks for seconds.

The secret? Hominy . That humble canned corn adds a nutty chew and thickens the broth without cream. Blend a cup of beans into the pot for extra silkiness, and adjust the heat to your mood—go gentle with mild chilies or unleash a habanero if you dare (fair warning: my brother-in-law did this once and cried over his bowl ).

Best part? It’s a meal-prep superstar . Double the batch, freeze half, and thank yourself later. Or toss everything in a slow cooker while you tackle the laundry. This chili doesn’t just taste like home—it becomes home, whether you’re serving it to a crowd or eating leftovers straight from the fridge.

Ready to make magic? Let’s start with why this recipe works…

What Makes This White Chicken Chili the Best?

This isn’t just any chili—it’s the recipe that’ll make you wonder why you ever settled for gloppy, overspiced versions. Here’s why it’s a standout:

Creamy Texture Without the Guilt

Forget heavy creams or thickeners—this chili gets its luscious texture from a genius combo of cannellini beans and a splash of coconut milk (or heavy cream, if you’re into that). The beans blend into the broth, creating a velvety base that’s rich but not heavy. I call it “accidentally healthy” because you’d never guess it’s dairy-free -friendly.

• Pro Tip : Use an immersion blender to puree a cup of the cooked beans right in the pot. It’s like a magic trick for instant creaminess!
• Diet Hack : Coconut milk adds a subtle tropical sweetness that pairs beautifully with the lime. Vegan? Swap the chicken for jackfruit!

Spice Level You Can Control

This chili isn’t about scorching your taste buds—it’s about layered heat. Start with diced green chilies (mild or hot, your call) and build depth with earthy cumin , fragrant oregano , and a pinch of cayenne if you’re feeling bold. Think of it like adjusting the volume on a song:

• Mild : Stick to green chilies + cumin.
• Medium : Add a dash of cayenne.
• Wild : Toss in a chopped jalapeño or a drizzle of hot sauce at the end.
  My secret? Taste as you go. It’s your chili—own it.

Quick & Easy Prep

This is the recipe you’ll turn to when you’re short on time but crave something homemade. Here’s how it fits into your life:

• Stovetop Speed : 30 minutes start to finish. Brown the chicken, simmer the veggies, and dinner’s done.
• Slow Cooker Savior : Dump everything in before work, and come home to a house that smells like a cozy hug.
• Meal Prep Hero : Doubles effortlessly. Freeze half for a rainy day (or your future self who’ll thank you).

Ingredients You’ll Need

Let’s break down the essentials for this chili—no mystery ingredients, just simple, flavorful staples you might already have in your pantry.

Protein Power

Boneless chicken breast is my go-to here. It’s lean, cooks quickly, and stays tender when shredded. But let’s keep it real—if you’re short on time, swap in a store-bought rotisserie chicken . Just pull the meat off the bone, and you’ve cut your prep time by 20 minutes. Boom.

The Flavor Base

This chili’s soul starts with four MVPs:

• Onion (yellow or white, whatever’s in your crisper),
• Garlic (freshly minced, please—no powders!),
• Green chilies (canned or frozen, mild or hot),
• Hominy (the unsung hero that adds a subtle corn flavor and toothsome texture).

What’s hominy? Think of it as corn’s bolder, more adventurous cousin. It’s treated with lime water to soften the kernels, giving it a unique chew. Find it canned in the Latin foods aisle—no need to cook it separately.

Spices & Liquids

The magic trio:

1. Cumin (earthy and warm),
2. Oregano (a pinch of dried is fine),
3. Chicken broth (homemade or low-sodium store-bought).

Finish with a lime wedge squeeze—it’s the bright, citrusy high note that balances the richness. No lime? Lemon works in a pinch, but don’t skip the acid. It’s like a spotlight on all the other flavors.

Toppings Galore

This is where you make it yours . Set out a toppings bar and let everyone customize:

• Fresh cilantro (a must for that herbaceous punch),
• Avocado slices or guacamole (creamy meets crunchy),
• Crushed tortilla chips (for crunch—yes, you can use Fritos!),
• Shredded cheese (Monterey Jack, cheddar, or cotija for authenticity).

My secret? A drizzle of crema or a sprinkle of pickled red onions . And if you’re dairy-free? Try coconut yogurt or cashew cheese.

Use coconut milk as a dairy-free alternative find out more about healthy alternatives here

Step-by-Step Cooking Instructions

No matter your schedule or kitchen setup, this chili adapts to you . Here’s how to nail it three ways:

Stovetop Method

Time : 30 minutes | Hands-On : 15 minutes

1. Sauté the base : Heat a drizzle of oil in a large pot. Add diced onion and cook until soft (5 mins), then stir in minced garlic and a pinch of salt. Smell that? Heaven.
2. Cook the chicken : Add boneless chicken breasts (raw, straight from the fridge) and sear 2-3 mins per side. No need to fully cook—it’ll finish in the broth.
3. Simmer : Pour in chicken broth , cumin , oregano , a can of hominy (drained), and green chilies . Bring to a boil, then reduce heat and simmer 15-20 mins until chicken is tender.
4. Shred & finish : Remove chicken, shred with forks, and return to the pot. Stir in a squeeze of lime juice . Taste and adjust salt or spice.

Pro Tip : For extra creaminess, blend 1 cup of the chili in a blender (or with an immersion blender) and stir it back in.

Slow Cooker Hack

Time : 6-8 hours (low) or 3-4 hours (high) | Hands-On : 5 minutes

1. Dump it all in : Place raw chicken breasts , onion , garlic , hominy , green chilies , cumin , oregano , and chicken broth in the slow cooker.
2. Cook : Set to low and forget it. By dinner, the chicken will be fall-apart tender.
3. Shred & serve : Remove chicken, shred, and stir back into the chili. Add lime juice and toppings.

Why it’s genius : The slow simmer melds flavors beautifully. Add beans or extra veggies in the last hour if you like.

Instant Pot Magic

Time : 15 minutes total | Hands-On : 5 minutes

1. Sauté mode : Use the Instant Pot’s “Sauté” function to soften onion and garlic (5 mins).
2. Pressure cook : Add raw chicken , hominy , green chilies , spices , and broth . Put the lid on and cook for 10 minutes under high pressure. .
3. Quick release : Once done, carefully release the steam. Open the pot, shred the chicken, and stir.

Bonus : The Instant Pot makes the chicken ridiculously tender. Add a splash of coconut milk post-cooking for extra creaminess.

Customizations for Every Diet

This chili is like a choose-your-own-adventure book—gluten-free , keto , or vegetarian , it’s here for you. Here’s how to make it work for your needs:

Gluten-Free & Dairy-Free

No compromises here! Keep it simple:

• Swap flour tortillas for corn tortillas (or skip ‘em entirely).
• Use coconut milk instead of heavy cream for that silky texture.
• Double-check your chicken broth label to ensure it’s gluten-free.

Pro Tip : Top with dairy-free cheese or a drizzle of olive oil for richness.

Low-Carb/Keto-Friendly

Ditch the beans? Yep—and you won’t miss ‘em. Try:

• Zucchini noodles or cauliflower rice for bulk (add them raw to the pot 10 mins before serving).
• Extra chicken or a sprinkle of pork rinds for crunch (instead of tortilla chips).
• Load up on fatty toppings like avocado, sour cream, or a fried egg.

Why it works : Each serving clocks in around 5-7g net carbs (sans beans).

Vegetarian Option

No chicken? No problem. Swap in:

• Meaty mushrooms (portobello or cremini) or extra beans (try chickpeas for a twist).
• Use vegetable broth and add roasted sweet potatoes or spinach for heartiness.

Flavor Boost : Add a dash of soy sauce or smoked paprika for umami depth.

Serving Suggestions & Leftover Tips

This chili isn’t just a meal—it’s a canvas for creativity . Here’s how to serve it up and stretch it further:

What to Serve With White Chicken Chili

Pair it with classics or get inventive:

• Cornbread : Bake a skillet of honey-sweetened cornbread for dipping. Gluten-free? Use almond flour.
• Crisp Salad : A simple green salad with lime vinaigrette cuts through the chili’s richness.
• Cilantro-Lime Rice : Fluffy rice tossed with fresh lime and cilantro turns this into a Tex-Mex feast.

My go-to : A warm corn tortilla on the side for scooping. It’s messy, delicious, and 100% worth it.

How to Store & Reheat

This chili thrives on leftovers:

• Keep in the refrigerator for up to four days in an airtight container . The flavors deepen over time!
• Freezer : Freeze in labeled bags or portions for up to 3 months . Thaw overnight in the fridge.
• Reheating : Simmer on the stove with a splash of broth, or microwave in 1-minute bursts.

Pro Tip : Freeze individual portions in mason jars (leave 1 inch of space for expansion) for grab-and-go lunches

Make It a Party

Host a “Build Your Own Chili Bar” with toppings like:

• Creamy : Sour cream, guacamole, or cashew crema.
• Crunchy : Tortilla chips, fried onions, or toasted pepitas.
• Fresh : Chopped cilantro, radishes, jalapeños, or scallions.
• Spicy : Hot sauce, pickled peppers, or diced serranos.

Party Hack : Set out small bowls with labels so guests can DIY. Add a note for dietary needs (e.g., “Vegan sour cream here!”).

Craving more easy chicken dinners? Don’t miss our Honey Pepper Chicken Pasta Recipe —it’s ready in 30 minutes and packed with umami

This White Chicken Chili isn’t just a recipe—it’s a hug in a bowl, a weeknight hero, and a blank canvas for your culinary creativity. Whether you’re whipping it up in 30 minutes on the stovetop, letting it simmer all day in the slow cooker, or pressure-cooking it to perfection, this dish delivers creamy , spicy , and satisfying flavors every time. It’s gluten-free, dairy-free, keto-friendly, or vegetarian with a few simple swaps—because everyone deserves a seat at the table.

Call to Action :
Ready to cozy up with a bowl? Pin this recipe for later or share it with a friend who loves easy dinner ideas ! 📌❤️

Final Tip :
Double the batch—it tastes even better the next day! Pack it for lunch, freeze it for busy weeks, or gift it to a neighbor. This chili just gets better with time, like a fine wine (but way more comforting).