The White Chili Chicken Recipe That’ll Outsell Your Usual Dinner Plans (Creamy, Zesty, 30-Min Hero)

You know that dinner you make on autopilot? This replaces it. We’re talking silky, creamy white chili chicken with a punchy green chile kick and a corn-and-cilantro confetti that tastes like cozy met spicy and decided to stay.

It’s weeknight-fast, weekend-worthy, and borderline addictive. Bonus: it reheats like a champ, feeds a crowd, and makes you look like you meant to be this good at cooking all along.

What Makes This Recipe Awesome

Ridiculously flavorful, minimal effort: Rotisserie chicken + pantry staples = maximum taste with minimum drama.
One pot, easy cleanup: Everything simmers together and turns into creamy goodness without babysitting.
Custom heat level: Mild for kids, fiery for the spice fiends—just tweak the chiles and cayenne.
Protein-packed, balanced bowl: White beans, chicken, and a sneak attack of veggies keep it satisfying.
Leftovers that slap: Thickens and deepens in flavor overnight—hello, elite meal prep.

What Goes Into This Recipe – Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 poblano pepper, seeded and diced (or green bell pepper for milder)
2 jalapeños, seeded and minced (use 1 for mild, keep seeds for hot)
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4–1/2 teaspoon cayenne pepper (optional, to taste)
4 cups low-sodium chicken broth
2 cans (15 oz each) great northern or cannellini beans, drained (rinse one can, leave the other undrained for extra body)
1 can (4 oz) diced green chiles
3 cups cooked shredded chicken (rotisserie works great)
1 cup frozen corn (optional but recommended)
4 oz cream cheese, softened
1/2 cup sour cream or Greek yogurt
Juice of 1 lime
1/2 cup chopped fresh cilantro, divided
Kosher salt and black pepper, to taste
Toppings: sliced avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, extra cilantro, scallions, hot sauce

How to Make It – Instructions

Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion, poblano, and jalapeños.
Cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
Bloom the spices: Add cumin, coriander, oregano, smoked paprika, and cayenne. Cook 1 minute, stirring.
This wakes up the flavors—don’t skip it.
Build the base: Pour in chicken broth. Add beans (rinse one can, leave the other undrained), green chiles, and corn. Bring to a gentle boil.
Thicken smart: Use a potato masher to smash some of the beans right in the pot (5–8 presses).
This naturally thickens the chili without flour.
Add the chicken: Stir in shredded chicken. Reduce to a simmer and cook 12–15 minutes. Season with 1–1.5 teaspoons salt and 1/2 teaspoon pepper, then taste and adjust.
Creamy finish: Lower heat.
Stir in cream cheese until melted and smooth. Whisk in sour cream or Greek yogurt. Don’t boil after this step—gentle heat keeps it silky.
Brighten it up: Add lime juice and half the cilantro.
Taste again for salt, pepper, and heat.
Serve like a pro: Ladle into bowls and top with avocado, cheese, tortilla chips, extra cilantro, and a splash of hot sauce. Flex optional, but encouraged.

Keeping It Fresh

Fridge: Store in an airtight container up to 4 days. It thickens—thin with a splash of broth when reheating.
Freezer: Skip the dairy if freezing.
Freeze the chili base up to 3 months, then reheat and stir in cream cheese/yogurt fresh.
Reheat: Low and slow on the stovetop, stirring, or microwave in 60–90 second bursts. Avoid boiling after dairy is added.
Make-ahead hack: Cook through step 5. Chill.
Reheat and finish with dairy, lime, and cilantro before serving.

What’s Great About This

Weeknight speed: Ready in about 35 minutes, but tastes like it simmered all day.
Budget-friendly: Uses pantry staples and leftover chicken, but still feels premium.
High-impact flavor: Layered spices + green chiles + lime = bright, cozy, and craveable.
Flexible: Works with rotisserie, leftover roast, or even canned chicken in a pinch (no judgment).

What Not to Do

Don’t boil after adding dairy: It can split and go grainy. Gentle heat only.
Don’t skip salting in layers: Season after the simmer and again after the dairy. Flat chili is a crime.
Don’t forget texture: Mashing a few beans is the secret to a luxuriously thick chili without cornstarch.
Don’t overcomplicate the heat: Control spice with jalapeños, green chiles, and cayenne.
Taste, then adjust. FYI, it intensifies as it sits.

Different Ways to Make This

Slow cooker: Add everything except dairy, lime, cilantro. Cook on low 6–7 hours or high 3–4.
Shred chicken, stir in dairy, lime, cilantro.
Instant Pot: Sauté aromatics and spices. Add broth, beans, chiles, chicken. Pressure cook 10 minutes, quick release.
Stir in dairy, lime, cilantro.
Dairy-free: Swap dairy for 1 cup unsweetened coconut milk or 1/2 cup cashew cream. Different vibe, still elite.
Extra protein: Add a can of white beans or 1 cup cooked quinoa. Thick and hearty, gym-bro approved.
Roasted corn upgrade: Char frozen corn in a dry skillet first for smoky crunch.
Small move, big win.
Green goddess: Blend a handful of spinach or cilantro with 1 cup broth; stir in at the end for a vibrant green hue.

FAQ

Can I use raw chicken instead of cooked?

Yes. Simmer 1–1.5 pounds of boneless, skinless chicken breasts or thighs in the broth and spices for 12–15 minutes until cooked through, then shred and continue with the recipe.

How do I make it thicker without dairy?

Mash more beans, simmer uncovered to reduce, or stir in 1–2 tablespoons instant mashed potato flakes. Works like magic, no flour needed.

Is this spicy?

Baseline is mild-moderate.

For mild, use one jalapeño and skip cayenne. For hot, keep jalapeño seeds and add 1/2 teaspoon cayenne or a splash of hot sauce. IMO, a little heat makes it sing.

What cheese is best on top?

Monterey Jack melts beautifully and keeps the flavors clean.

Pepper jack adds extra kick. Cheddar works in a pinch but can overshadow the chili’s delicate vibe.

Can I make it gluten-free?

It already is, as long as your broth and add-ins are certified gluten-free. No flour thickeners here.

What beans should I use?

Great northern or cannellini are ideal for their creamy texture.

Navy beans work too. Avoid chickpeas—they stay firm and change the vibe.

How long will leftovers last?

Up to 4 days in the fridge. The flavors deepen and it thickens, which is code for: leftovers might be better than day one.

Reheat gently and add a splash of broth if needed.

Wrapping Up

This white chili chicken recipe hits that sweet spot: fast, comforting, and loaded with flavor you didn’t have to work for. It’s creamy without being heavy, spicy without being rude, and customizable to the last spoonful. Make it once, and it’ll become your new “I’ve got this” dinner—because you do.

Now grab a bowl, a handful of chips, and try not to inhale it in one sitting. No promises.