White Chicken Chili Recipe A Classic Fall Soup

Why You’ll Love This Recipe

White Chicken Chili is a creamy, hearty soup that’s perfect for crisp fall days. Unlike traditional red chili, this version features tender shredded chicken, white beans, green chilies, and a savory blend of spices in a rich, comforting broth. It’s easy to make, full of flavor, and always a hit for weeknight dinners, game days, or cozy gatherings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken (rotisserie or poached)white beans (cannellini or great northern)chicken brothonion (chopped)garlic (minced)green chilies (canned)diced jalapeño or green pepper (optional)ground cuminoreganochili powdersalt and peppercream cheese (softened or cubed)heavy cream or sour creamlime juicefresh cilantro (optional for garnish)

directions

In a large pot or Dutch oven, heat a little oil over medium heat.

Sauté onion until soft, then add garlic and cook until fragrant.

Stir in green chilies, jalapeño (if using), cumin, oregano, chili powder, salt, and pepper. Cook for 1–2 minutes.

Add white beans, shredded chicken, and chicken broth. Bring to a simmer.

Stir in cream cheese until melted and fully incorporated.

Add heavy cream or sour cream and continue to simmer for 10–15 minutes, stirring occasionally.

Adjust seasoning and stir in lime juice before serving.

Garnish with fresh cilantro, shredded cheese, or crushed tortilla chips.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use ground chicken or turkey for a different texture.

Add corn or chopped spinach for extra color and flavor.

Use Greek yogurt instead of sour cream for a lighter option.

Make it spicy with extra jalapeño or cayenne pepper.

Use canned coconut milk for a dairy-free version.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stove over medium heat or microwave in short intervals until hot.Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken?

Yes, simmer raw chicken in the broth and shred once fully cooked.

Is this chili spicy?

Mild by default—adjust spice to your taste with chilies or seasoning.

Can I make it in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then stir in dairy at the end.

Can I make it thicker?

Mash some beans or stir in more cream cheese for a creamier texture.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free—check labels to be sure.

Can I make it vegetarian?

Yes, skip the chicken and use veggie broth and more beans.

What toppings go well?

Cheddar, avocado, green onion, tortilla strips, or a dollop of sour cream.

Do I need to soak beans?

Not if using canned—drain and rinse before adding.

Can I make it ahead?

Absolutely—it tastes even better the next day.

Can I double the recipe?

Yes, just use a larger pot and adjust seasoning to taste.

Conclusion

White Chicken Chili is the ultimate fall soup—creamy, comforting, and loaded with flavor. Quick to prepare and easy to customize, it’s perfect for feeding a family or cozying up on a chilly night. With just the right balance of heat, creaminess, and heartiness, it’s a seasonal staple you’ll want to make all year round.

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