Mom's Best Recipes
Recipe

Flavorful White Chili

Bright, cozy, and loaded with tender chicken, creamy white beans, and a zippy lime cilantro finish. This one tastes like it simmered all day, but it is weeknight-friendly.

Author By Matt Campbell
A steaming bowl of white chicken chili topped with cilantro, sliced jalapeño, pepitas, and a lime wedge on a wooden table with tortilla chips nearby
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White chili has a reputation for being the quieter cousin of red chili. Not today. This version is fresh, vibrant, and aggressively snackable, the kind of bowl you keep “tasting for seasoning” until you realize you ate half the pot.

We are building flavor in layers. First, we bloom cumin and oregano in a little fat so your kitchen smells like you know what you are doing. Then we add green chiles, beans, chicken, and a creamy finish that is not heavy. The final move is the whole point: lime, cilantro, and a tiny hit of heat right at the end to keep everything bright.

It is cozy enough for a cold night, but lively enough that you will want it when it is sunny out too. That is my favorite kind of comfort food.

A pot of white chili simmering on a stovetop with a wooden spoon stirring visible white beans and shredded chicken

Why It Works

  • Big flavor, no mystery ingredients: pantry staples plus a few fresh finishers make it taste restaurant-level.
  • Creamy without being cloying: mashed beans and a little sour cream give body, while lime keeps it snappy.
  • Weeknight flexible: rotisserie chicken works, leftover chicken works, and you can adjust thickness easily.
  • Toppings do real work: crunchy, creamy, spicy, and bright on top means every bite stays interesting.

Pairs Well With

  • Crispy tortilla chips with lime salt

  • Skillet cornbread with honey butter

  • Simple avocado and tomato salad

  • Roasted poblano and corn salsa

Storage Tips

Refrigerator (best quality): Cool completely, then store in an airtight container for up to 3 to 4 days.

Freezer (best quality): Freeze for up to 3 months. For best texture, freeze the chili before adding sour cream and heavy cream. Add the dairy when you reheat.

Reheating: Warm gently on the stovetop over medium-low, stirring often, until hot and steaming throughout. If it thickened too much, loosen with a splash of chicken broth.

Heads up: Beans drink liquid as they sit. That is normal. Your “leftover chili” is basically a free upgrade into a thicker, stew-like bowl the next day.

Common Questions

Can I make this in a slow cooker?

Yes. Sauté the onion and garlic first if you can, it adds a lot. Then add everything except the dairy, lime, and cilantro. Cook on LOW 4 to 6 hours or HIGH 2 to 3 hours, or until the onions are fully tender and everything is hot and cozy. If you skip the sauté, give the onions extra time. Stir in sour cream, cream, lime, and cilantro at the end.

How do I make it thicker?

Mash more beans. The easiest move is to scoop out about 1 cup of beans, mash them with a fork, then stir back in. You can also simmer uncovered for 10 minutes.

How do I make it lighter?

Skip the heavy cream and use extra broth. Keep the sour cream, or swap in plain Greek yogurt off heat. Still creamy, just a little tangier.

What if I do not like cilantro?

Swap in sliced green onions plus a little extra lime zest. You will still get that fresh pop.

Is this spicy?

Mild as written. For more heat, add jalapeño with the onion, a pinch of cayenne, or a few dashes of hot sauce at the end.

Can I swap the beans?

Absolutely. Great Northern or navy beans work great here. If you are using home-cooked beans, use about 3 cups cooked beans in place of the two cans.

I started making white chili when I was chasing that sweet spot between “comfort food” and “I still want this to taste bright.” Early versions were cozy but flat, like they needed a spark. The fix ended up being simple: treat the end of the recipe like a finishing sauce. Lime. Cilantro. A little zest. Suddenly the whole pot wakes up.

Now it is my go-to when I want dinner to feel like a group project, even if it is just me in the kitchen, stirring, tasting, and pretending I am not going back for one more chip dunk.