32 Delicious White Chicken Chili Recipes for Every Taste

Picture this: a chilly evening, a cozy kitchen, and a steaming bowl of white chicken chili that’s just right for you. Whether you crave creamy comfort, a spicy kick, or a quick weeknight fix, we’ve gathered 32 mouthwatering recipes to suit every taste. Get ready to find your new favorite—let’s dive in!

Creamy White Chicken Chili with Beans

Whew, is there anything more comforting than a bowl of chili that decided to wear a creamy white sweater instead of its usual red flannel? This isn’t your average bean situation; it’s a cozy hug in a bowl that somehow manages to feel both indulgent and surprisingly virtuous.

Ingredients

– 2 tablespoons high-smoke-point avocado oil
– 1 pound boneless, skinless chicken thighs, patted dry and diced into ¾-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (4-ounce) cans fire-roasted green chiles, undrained
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 4 cups low-sodium chicken stock
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1 cup full-fat Greek yogurt, at room temperature
– ½ cup heavy cream
– ¼ cup chopped fresh cilantro
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the diced chicken thighs generously with kosher salt and black pepper.
3. Add the chicken to the hot oil in a single layer and sear for 4-5 minutes until golden brown on all sides. (Tip: Don’t overcrowd the pot—work in batches if needed for proper browning.)
4. Transfer the seared chicken to a clean plate using a slotted spoon.
5. Reduce the heat to medium and add the finely diced onion to the same pot.
6. Sauté the onion for 6-7 minutes until translucent and lightly caramelized.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the undrained fire-roasted green chiles, ground cumin, and dried oregano.
9. Cook the spice mixture for 1 minute to bloom the flavors.
10. Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
11. Return the seared chicken and any accumulated juices to the pot.
12. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
13. Simmer uncovered for 20 minutes to allow the flavors to meld and the chicken to become tender.
14. Stir in the rinsed cannellini beans and continue simmering for 10 minutes. (Tip: Rinsing canned beans removes excess sodium and prevents cloudiness in your broth.)
15. Remove the pot from the heat and let it cool slightly for 5 minutes.
16. Whisk together the room-temperature Greek yogurt and heavy cream in a small bowl.
17. Gradually stir the yogurt mixture into the chili until fully incorporated. (Tip: Tempering prevents curdling—always remove from heat before adding dairy.)
18. Stir in the chopped fresh cilantro.
19. Season with additional kosher salt and black pepper to your preference.

Every spoonful delivers that magical contrast between the tender chicken, creamy broth, and plump beans. The subtle heat from those fire-roasted chiles plays beautifully against the cool creaminess, making this the perfect dish for piling into bread bowls or serving alongside crispy tortilla strips for added crunch.

Spicy Southwestern White Chicken Chili

Unbelievably, just when you thought chicken chili couldn’t get any more exciting, this spicy southwestern version crashes the party with enough bold flavor to make your taste buds do the cha-cha. Forget bland, beige meals—this fiery fiesta in a bowl brings the heat and the heartiness. It’s the culinary equivalent of putting on a sombrero and shouting ‘olé!’ at your dinner table.

Ingredients

– 2 tablespoons cold-pressed avocado oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, trimmed of excess fat
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 4 cups low-sodium chicken stock
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 (4-ounce) can diced green chilies
– 1 cup frozen sweet corn
– 1/2 cup heavy cream
– 1/4 cup freshly chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons cold-pressed avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 60 seconds until aromatic but not browned.
4. Add 1 pound trimmed chicken thighs and sear for 4 minutes per side until golden brown.
5. Sprinkle 2 tablespoons ancho chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika over the chicken, toasting the spices for 30 seconds.
6. Pour in 4 cups low-sodium chicken stock, scraping any browned bits from the bottom of the pot.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is fork-tender.
8. Remove chicken thighs using tongs and shred with two forks.
9. Return shredded chicken to the pot along with 2 cans drained cannellini beans, 1 can diced green chilies, and 1 cup frozen sweet corn.
10. Simmer uncovered for 15 minutes until slightly thickened.
11. Stir in 1/2 cup heavy cream and heat through for 3 minutes without boiling.
12. Fold in 1/4 cup freshly chopped cilantro just before serving.
13. Serve immediately with lime wedges for squeezing over individual bowls.

Buttery beans melt into the creamy broth while tender chicken shreds through each spoonful, creating a texture that’s both luxurious and hearty. The smoky heat from ancho chili builds slowly, making this chili dangerously addictive—you’ve been warned! Try serving it over crispy tortilla strips or with a dollop of cool avocado crema to tame the fire.

Slow Cooker White Chicken Chili with Avocado

Hearty doesn’t even begin to describe this soul-warming bowl of comfort that basically cooks itself while you binge your favorite show. This slow cooker white chicken chili with avocado is the culinary equivalent of a warm hug on a chilly day—minus the awkward back patting.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups low-sodium chicken stock
• 1 cup heavy cream
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and finely minced
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp extra virgin olive oil
• Kosher salt to season
• Freshly cracked black pepper to season

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1.5 pounds boneless, skinless chicken thighs generously with kosher salt and freshly cracked black pepper on both sides.
3. Sear chicken thighs in the hot skillet for 3-4 minutes per side until golden brown crust forms (this creates fond for deeper flavor).
4. Transfer seared chicken thighs to the slow cooker insert.
5. Add 1 finely diced large yellow onion to the same skillet and sauté for 4-5 minutes until translucent.
6. Add 3 minced garlic cloves and 2 seeded, minced jalapeños to the skillet and cook for 1 minute until fragrant.
7. Deglaze the skillet with 1/4 cup of the 2 cups low-sodium chicken stock, scraping up all browned bits from the bottom.
8. Pour the onion-garlic mixture and remaining chicken stock into the slow cooker with the chicken.
9. Add 2 drained and rinsed (15 oz) cans cannellini beans, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper to the slow cooker.
10. Stir all ingredients gently to combine, ensuring spices are evenly distributed.
11. Cover and cook on LOW heat setting for 6 hours or HIGH heat setting for 3 hours until chicken shreds easily with a fork.
12. Remove chicken thighs from the slow cooker and shred using two forks (pro tip: slightly cool for easier handling).
13. Return shredded chicken to the slow cooker and stir in 1 cup heavy cream.
14. Cover and cook for an additional 20 minutes on HIGH heat setting to allow flavors to meld.
15. Meanwhile, gently toss 2 diced ripe avocados with juice of 1 lime and 1/4 cup chopped fresh cilantro in a separate bowl.
16. Season the finished chili with additional kosher salt and freshly cracked black pepper to taste.
17. Ladle chili into bowls and top generously with the avocado-cilantro mixture.

Fantastically creamy with tender shredded chicken and velvety beans, this chili delivers subtle heat that builds with each spoonful. The cool avocado topping provides brilliant textural contrast against the rich base, making it perfect for serving in hollowed-out bread bowls or alongside crispy tortilla strips for added crunch.

White Chicken Chili with Roasted Corn

Unbelievably cozy yet surprisingly sophisticated, this white chicken chili with roasted corn is about to become your cold-weather superhero—it’s basically a warm hug in a bowl that won’t judge you for wearing sweatpants.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 (4-ounce) cans fire-roasted green chiles, drained
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 1/4 teaspoon cayenne pepper
– 4 cups low-sodium chicken broth
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1.5 cups frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat a large Dutch oven over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
2. Season the chicken thighs generously with kosher salt and black pepper on both sides.
3. Sear the chicken thighs for 5–6 minutes per side until golden brown and cooked through, then transfer to a plate to rest.
4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
5. Sauté the diced yellow onion for 6–8 minutes until translucent and lightly caramelized.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the fire-roasted green chiles, ground cumin, dried oregano, and cayenne pepper, toasting the spices for 1 minute to deepen their flavor.
8. Pour in the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
9. Add the rinsed cannellini beans and bring the mixture to a gentle simmer.
10. Shred the rested chicken thighs using two forks and return the meat to the pot.
11. Stir in the frozen corn kernels and simmer for 15 minutes to allow the flavors to meld.
12. Pour in the heavy cream and simmer for an additional 5 minutes, avoiding a boil to prevent curdling.
13. Remove the pot from the heat and stir in the chopped fresh cilantro and freshly squeezed lime juice.
14. Season with additional kosher salt and black pepper as needed.
Velvety from the cream and brightened by lime, this chili boasts tender chicken, creamy beans, and sweet roasted corn in every spoonful. Serve it topped with extra cilantro, a dollop of sour cream, or alongside warm tortilla chips for dipping—because why should the chips have all the fun?

Garlic Herb White Chicken Chili

Craving something that’ll make your taste buds do a happy dance while simultaneously convincing your friends you’ve secretly attended culinary school? This garlic herb white chicken chili is here to deliver—a creamy, herbaceous hug in a bowl that’s basically a cozy sweater for your soul. Consider it your new go-to for chilly evenings when only a bowl of pure comfort will do.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, patted dry
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 (15.5-ounce) cans cannellini beans, rinsed and drained
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 teaspoons dried oregano
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh cilantro, chopped
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Season the chicken thighs generously on both sides with kosher salt and freshly cracked black pepper.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the chicken thighs for 5–6 minutes per side until golden brown and cooked through.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices.
5. Reduce the heat to medium and sauté the finely diced yellow onion in the same pot for 4–5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the dried oregano, ground cumin, and smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
8. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Add the rinsed and drained cannellini beans, bringing the mixture to a gentle simmer.
10. Shred the rested chicken into bite-sized pieces using two forks.
11. Stir the shredded chicken into the chili, simmering for 10 minutes to allow flavors to meld.
12. Pour in the heavy cream, stirring gently to incorporate without curdling.
13. Simmer for an additional 5 minutes until the chili is heated through and slightly thickened.
14. Fold in the chopped fresh cilantro just before serving to preserve its bright, herbal notes.
15. Ladle the chili into bowls and season with additional kosher salt and freshly cracked black pepper if desired.

Oh, the glorious texture—creamy from the beans and heavy cream, with tender shreds of chicken that melt in your mouth. Each spoonful bursts with the earthy warmth of cumin and smoked paprika, balanced by the fresh kick of cilantro. Try serving it topped with a dollop of sour cream and a sprinkle of crispy tortilla strips for a delightful crunch that elevates this cozy classic to party-worthy status.

Tex-Mex White Chicken Chili with Lime

Mmm, let’s talk about that magical moment when your taste buds do the cha-cha and your soul gets a warm, spicy hug—this Tex-Mex White Chicken Chili with Lime is basically a flavor fiesta in a bowl that’ll make your regular chili look like it’s stuck in slow motion.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, microplaned
• 2 jalapeños, seeded and minced
• 2 teaspoons ground cumin, freshly toasted
• 1.5 teaspoons dried oregano, Mexican variety preferred
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/2 cup heavy cream
• 1/4 cup fresh lime juice
• 1/3 cup fresh cilantro, chopped
• Kosher salt and freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and black pepper.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs in a single layer until deeply golden brown, approximately 5-6 minutes per side.
4. Transfer chicken to a clean plate—it will not be fully cooked through at this stage.
5. Reduce heat to medium and add diced onion to the rendered chicken fat, sautéing until translucent, about 4 minutes.
6. Add microplaned garlic and minced jalapeños, cooking until fragrant, 60 seconds exactly.
7. Sprinkle in toasted cumin, dried oregano, and all-purpose flour, stirring constantly to form a roux, 2 minutes.
8. Gradually whisk in chicken stock, scraping up any browned bits from the bottom of the pot.
9. Return chicken thighs and any accumulated juices to the pot along with cannellini beans and diced green chiles.
10. Bring to a gentle simmer, then reduce heat to low, cover, and cook until chicken shreds easily with two forks, 25-30 minutes.
11. Remove chicken to a cutting board and shred using two forks, then return to the pot.
12. Stir in heavy cream and fresh lime juice, heating through but not boiling, 3 minutes.
13. Fold in chopped cilantro and adjust seasoning with additional salt and pepper if needed.

Definitely serve this chili piping hot with an extra lime wedge for squeezing over the top—the creamy beans melt into the broth while the shredded chicken stays wonderfully tender, and that bright lime zing cuts through the richness like a culinary superhero. For maximum enjoyment, top with crispy tortilla strips and a dollop of cool sour cream to create the perfect temperature and texture contrast.

White Chicken Chili with Green Chiles

Just when you thought chicken chili couldn’t get any more exciting, this white version bursts onto the scene like a culinary superhero in a creamy cape. Juggling spicy, creamy, and downright addictive flavors, this isn’t your grandma’s chili—unless your grandma is secretly a flavor wizard.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 (4 oz) cans fire-roasted green chiles, undrained
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 3 cups chicken bone broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 cup heavy cream
• 1 cup Monterey Jack cheese, freshly grated
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Kosher salt and freshly cracked black pepper

Instructions

1. Season chicken thighs generously with kosher salt and freshly cracked black pepper on all sides.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs until golden brown, 4-5 minutes per side, developing a deep fond on the pot bottom.
4. Transfer chicken to a clean plate, reserving rendered fat in the pot.
5. Add diced yellow onion to the hot fat and sauté until translucent and lightly caramelized, 6-8 minutes.
6. Stir in minced garlic and cook until fragrant, 45-60 seconds, being careful not to burn.
7. Add fire-roasted green chiles with their liquid, ground cumin, and dried oregano, toasting spices for 1 minute until aromatic.
8. Pour in chicken bone broth, using a wooden spoon to scrape up all browned bits from the pot bottom.
9. Return seared chicken thighs to the pot along with any accumulated juices.
10. Bring liquid to a boil, then reduce heat to maintain a gentle simmer, partially covering with a lid.
11. Simmer until chicken reaches 165°F internally and shreds easily with forks, 25-30 minutes.
12. Remove chicken to a cutting board and shred using two forks, discarding any excess fat.
13. Stir rinsed cannellini beans into the simmering broth and cook for 5 minutes to heat through.
14. Return shredded chicken to the pot, then stir in heavy cream and freshly grated Monterey Jack cheese until melted and incorporated.
15. Simmer for 3-5 minutes until slightly thickened, adjusting seasoning with kosher salt if needed.
16. Fold in chopped fresh cilantro just before serving, reserving some for garnish.
17. Serve immediately with lime wedges for squeezing over individual bowls.

Beyond simply delicious, this chili achieves a luxurious creaminess that coats each bean and chicken strand like a velvet hug. The fire-roasted chiles provide a subtle smoky heat that builds gradually, while the fresh lime cuts through the richness perfectly. Try serving it in hollowed-out bread bowls for maximum cozy-factor, or top with crispy tortilla strips for contrasting texture that’ll make your taste buds do a happy dance.

Hearty White Chicken Chili with Sweet Potatoes

Ever have one of those days where your stomach feels like it’s staging a full-blown protest? Enter this white chicken chili—it’s basically a cozy hug in a bowl, but with the sass of sweet potatoes and a kick that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 4 cups low-sodium chicken stock
• 1 cup heavy cream
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with ½ teaspoon of the sea salt and ¼ teaspoon of the black pepper.
2. Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 5–6 minutes per side until golden brown and an internal thermometer reads 165°F.
4. Transfer the chicken to a cutting board and let rest for 5 minutes before shredding with two forks. Tip: Resting the chicken ensures juicier, more tender shreds.
5. Reduce the heat to medium and sauté the diced onion in the same pot for 4–5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the sweet potato cubes, cumin, smoked paprika, cayenne, remaining salt, and black pepper; cook for 2 minutes to toast the spices.
8. Pour in the chicken stock and bring to a gentle boil over high heat.
9. Reduce the heat to low, cover, and simmer for 15 minutes until the sweet potatoes are fork-tender.
10. Add the shredded chicken, cannellini beans, and heavy cream, stirring to combine. Tip: Rinsing the beans removes excess sodium and prevents cloudiness in the broth.
11. Simmer uncovered for 10 minutes to meld the flavors, stirring occasionally.
12. Stir in the chopped cilantro just before serving. Tip: Adding cilantro at the end preserves its bright, fresh flavor.

Oh, the glorious result—creamy, velvety broth hugging tender chicken and sweet potatoes that practically melt on your tongue. Serve it topped with extra cilantro, a squeeze of lime for zing, and maybe even a dollop of sour cream if you’re feeling extra fancy. It’s the kind of bowl that makes you forget it’s technically still chili.

Keto-Friendly White Chicken Chili

Picture this: a cozy evening where your taste buds do a happy dance while your waistline remains blissfully unaware it’s indulging in something this decadent. This keto-friendly white chicken chili is about to become your new cold-weather BFF—creamy, dreamy, and packed with enough protein to make a bodybuilder blush.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, patted dry
• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 (4-ounce) cans diced green chiles
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 4 cups chicken bone broth
• 8 ounces full-fat cream cheese, cubed and softened
• 1 cup heavy whipping cream
• 1.5 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Kosher salt and freshly cracked black pepper

Instructions

1. Season chicken thighs generously with kosher salt and freshly cracked black pepper on both sides.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Sear chicken thighs for 5-6 minutes per side until golden brown crust forms (don’t overcrowd—work in batches if needed).
4. Transfer seared chicken to a clean plate—the fond left in the pot will add incredible depth later.
5. Reduce heat to medium and sauté diced onion for 4-5 minutes until translucent and fragrant.
6. Add minced garlic and cook for 60 seconds until aromatic but not browned.
7. Stir in diced green chiles, ground cumin, and dried oregano, toasting for 30 seconds to awaken the spices.
8. Pour in chicken bone broth, using a wooden spoon to scrape up all the browned bits from the bottom.
9. Return chicken thighs to the pot and bring to a gentle simmer over medium heat.
10. Cover and simmer for 25 minutes until chicken reaches 165°F internally and shreds easily.
11. Remove chicken to a cutting board and shred using two forks—this creates perfect texture variation.
12. Whisk softened cream cheese cubes into the broth until fully incorporated and silky smooth.
13. Stir in heavy whipping cream and shredded Monterey Jack cheese until the cheese melts completely.
14. Return shredded chicken to the pot and simmer uncovered for 10 minutes to thicken slightly.
15. Fold in fresh cilantro just before serving to maintain its vibrant color and fresh flavor.

Heavenly doesn’t begin to describe the velvety texture that coats your spoon while the subtle heat from the green chiles plays peekaboo with each bite. Serve this beauty in shallow bowls topped with extra Monterey Jack and a dollop of sour cream for that Insta-worthy swirl effect—because if you didn’t post it, did it really happen?

Instant Pot White Chicken Chili with Rice

Gather ’round, pressure cooker enthusiasts and chili skeptics alike—this isn’t your grandmother’s slow-simmered affair, but a lightning-fast flavor explosion that’ll have you questioning every other weeknight dinner in your rotation. Get ready to transform humble ingredients into a creamy, soul-warming bowl of comfort that somehow manages to feel both decadent and wholesome.

Ingredients

– 1 lb boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (4 oz) can diced green chiles
– 4 cups chicken stock, preferably homemade or low-sodium
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– Kosher salt and freshly ground black pepper
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving

Instructions

1. Select the “Sauté” function on your Instant Pot and melt 2 tbsp unsalted butter until foaming subsides.
2. Add 1 finely diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent but not browned.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant—be careful not to burn them, as bitter garlic will overpower your chili.
4. Add 1 lb trimmed chicken thighs, 1 tbsp ground cumin, 1 tsp smoked paprika, and ½ tsp cayenne pepper, stirring to coat the chicken in spices.
5. Pour in 4 cups chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot (this deglazing step maximizes flavor development).
6. Stir in 1 cup rinsed long-grain white rice, 2 drained cans of cannellini beans, and 1 can diced green chiles.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes—the rice will absorb liquid while keeping its structure.
8. Perform a quick release by carefully turning the valve to “Venting” once the timer beeps.
9. Remove the chicken thighs to a cutting board and shred using two forks, returning the meat to the pot.
10. Stir in 1 cup heavy cream and season with kosher salt and freshly ground black pepper until balanced—start with 1 tsp salt and adjust from there.
11. Let the chili rest for 5 minutes off heat to allow the cream to incorporate fully without curdling.

What emerges is a luxuriously creamy chili where tender chicken shreds melt into the background of plump beans and perfectly separate rice grains. The subtle heat from green chiles and cayenne builds gradually, making this brilliant blank canvas for crunchy tortilla strips, avocado slices, or an extra squeeze of lime to cut through the richness.

Smoky White Chicken Chili with Paprika

Tired of the same old chili that tastes like it’s been sitting in a crockpot since the Reagan administration? This smoky white chicken chili with paprika is here to rescue your taste buds from flavor purgatory. Think of it as a cozy sweater for your soul, but with way more personality and zero itchy wool.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 4 cups chicken stock, preferably homemade
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 (4 oz) can fire-roasted green chiles
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Kosher salt to season

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with kosher salt.
2. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear chicken thighs for 5-6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
5. In the same pot, sauté finely diced yellow onion for 4-5 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until aromatic but not browned.
7. Stir in smoked paprika, ground cumin, and cayenne pepper, toasting for 30 seconds to bloom the spices.
8. Deglaze the pot with chicken stock, scraping up all the browned bits from the bottom.
9. Add rinsed cannellini beans and fire-roasted green chiles, bringing the mixture to a gentle simmer.
10. Stir in shredded chicken and reduce heat to maintain a low simmer for 20 minutes to meld flavors.
11. Finish by stirring in heavy cream, fresh chopped cilantro, and freshly squeezed lime juice.
12. Adjust seasoning with additional kosher salt if needed and serve immediately. A silky, creamy broth hugs tender chicken and creamy beans in perfect harmony, while the smoked paprika delivers that campfire-kissed flavor without the mosquito bites. Serve it in hollowed-out bread bowls for maximum coziness factor, or top with crispy tortilla strips for that essential crunch contrast.

White Chicken Chili with Cilantro and Lime

Forget everything you thought you knew about chili—this white chicken version is about to become your new cold-weather obsession, swapping the usual tomato-heavy base for a zesty, creamy concoction that’ll have you questioning why you ever settled for the red stuff in the first place. It’s like chili decided to go on a tropical vacation and came back with a serious attitude adjustment, packing enough cilantro-lime punch to wake up your taste buds from their winter slumber. Seriously, this dish is so good it might just make you side-eye your grandma’s classic recipe (don’t worry, we won’t tell).

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (4-ounce) cans fire-roasted green chiles, drained
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups low-sodium chicken broth
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– Kosher salt, to season

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 5–6 minutes per side until golden brown and crisp-edged; transfer to a plate. Tip: Don’t overcrowd the pot—work in batches if needed to avoid steaming.
4. Reduce heat to medium and sauté the diced yellow onion for 4–5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 minute until aromatic but not browned.
6. Stir in the fire-roasted green chiles, ground cumin, and smoked paprika; toast for 30 seconds to bloom the spices.
7. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
8. Return the seared chicken thighs to the pot, bring to a simmer, then cover and cook for 25 minutes over low heat until the chicken is fork-tender.
9. Remove the chicken thighs and shred using two forks; discard any excess fat or gristle.
10. Stir the shredded chicken back into the pot along with the rinsed cannellini beans and heavy cream.
11. Simmer uncovered for 10 minutes to meld flavors and slightly thicken the broth. Tip: For a creamier texture, mash a few beans against the pot wall with a spoon.
12. Off heat, fold in the chopped cilantro and freshly squeezed lime juice. Tip: Add lime juice last to preserve its bright, acidic notes.
13. Season with additional kosher salt if needed, tasting after each addition. Maybe it’s the velvety cream base hugging each tender bean, or the way the lime cuts through the richness with a cheeky zing, but this chili eats more like a cozy hug than a bowl of soup. Serve it topped with extra cilantro, a wedge of lime for squeezing, and a side of crusty bread to sop up every last drop—because wasting this goodness should be a culinary crime.

White Chicken Chili with Cumin and Coriander

Tired of the same old chili that hits your taste buds like a boring lecture? This white chicken chili with cumin and coriander is about to become your new cold-weather obsession—it’s basically a cozy blanket in a bowl, but with way more personality (and zero judgment if you eat it straight from the pot).

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 4 cups low-sodium chicken stock
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs for 5–6 minutes per side until golden brown, then transfer to a plate. Tip: Don’t overcrowd the pot—sear in batches if needed for a better crust.
4. Add diced onion to the pot and sauté for 4–5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle ground cumin and coriander over the onion mixture, toasting for 30 seconds to bloom the spices.
7. Pour in chicken stock, scraping up any browned bits from the bottom of the pot.
8. Return chicken thighs to the pot along with any accumulated juices.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and reaches 165°F internally.
10. Remove chicken from pot and shred using two forks.
11. Stir shredded chicken back into the pot along with cannellini beans and diced green chiles.
12. Simmer uncovered for 10 minutes to allow flavors to meld. Tip: For a thicker consistency, mash some beans against the side of the pot with a spoon.
13. Stir in heavy cream and fresh lime juice, heating through for 2 minutes. Tip: Add cream off-heat to prevent curdling.
14. Fold in chopped cilantro just before serving.

Mmm, the texture is luxuriously creamy with tender shreds of chicken and plump beans that practically melt in your mouth. The cumin and coriander create an earthy, aromatic backbone that’s brightened by that zesty lime finish—serve it topped with extra cilantro and a dollop of cool sour cream for a contrast that’ll make your spoon very happy.

White Chicken Chili with Coconut Milk

Whew, is your regular chicken chili feeling a little…basic? Let’s shake things up with this creamy, dreamy white chicken chili that swaps heavy cream for luscious coconut milk—because sometimes, even comfort food needs a tropical vacation.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 tbsp avocado oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 (4 oz) cans fire-roasted green chiles, undrained
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 3 (15 oz) cans cannellini beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro, chopped
• Kosher salt to taste

Instructions

1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs generously with kosher salt and sear for 6-7 minutes per side until deeply golden brown.
3. Transfer chicken to a plate—don’t wipe the pot; those browned bits equal flavor gold.
4. Add diced onion to the same pot and sauté for 5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add fire-roasted green chiles, cumin, and oregano, toasting the spices for 30 seconds to bloom their flavors.
7. Pour in chicken broth, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pot.
8. Return chicken thighs to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
9. Remove chicken with tongs and shred using two forks—this keeps it tender rather than stringy.
10. Stir shredded chicken back into the pot along with rinsed cannellini beans.
11. Simmer uncovered for 10 minutes to allow the beans to heat through and the chili to thicken slightly.
12. Reduce heat to low and stir in full-fat coconut milk until fully incorporated—don’t boil after this point to prevent curdling.
13. Finish with fresh lime juice and chopped cilantro, then season with additional kosher salt if needed.

This chili boasts a velvety texture from the coconut milk, with a subtle tropical sweetness that balances the smoky chiles and earthy cumin. Try serving it over crispy tortilla strips or with a dollop of cooling avocado crema for contrast—it’s a cozy hug with a passport stamp.

Conclusion

Ultimately, this collection proves there’s a perfect white chicken chili for every palate—from mild and creamy to bold and spicy. We hope you find new favorites to warm your kitchen! Don’t forget to share which recipes you love most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!