Brrr, is it just us or is there a definite chill in the air? When the temperature drops, our cravings turn to warm, comforting meals, and nothing hits the spot quite like a creamy, dreamy bowl of white chili. We’ve gathered our absolute favorite recipes to help you cozy up. Get ready to find your new go-to dinner for those snug nights in!
Slow Cooker White Chicken Chili
Keep your weeknights simple with this hands-off chili. Kicking things off with minimal prep, it simmers all day while you’re busy. You’ll come home to a creamy, protein-packed meal ready in minutes.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 (15.5 oz) cans great northern beans, drained and rinsed (or cannellini beans)
– 1 (4 oz) can diced green chiles, undrained
– 3 cups chicken broth (low-sodium preferred)
– 1 cup frozen corn
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional, for heat)
– 1/2 cup heavy cream
– 1 cup shredded Monterey Jack cheese (plus extra for serving)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper on both sides.
3. Sear chicken for 3-4 minutes per side until golden brown (don’t cook through).
4. Transfer seared chicken to a 6-quart slow cooker.
5. Add diced onion, great northern beans, green chiles, chicken broth, frozen corn, cumin, garlic powder, and cayenne pepper to the slow cooker.
6. Stir all ingredients gently to combine, ensuring chicken is submerged.
7. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken shreds easily.
8. Remove chicken from slow cooker and shred with two forks.
9. Return shredded chicken to the slow cooker.
10. Stir in heavy cream and Monterey Jack cheese until fully incorporated.
11. Cover and cook on HIGH for 15 more minutes until cheese is melted and chili is heated through.
12. Ladle into bowls and top with additional shredded cheese if desired.
Packed with tender shredded chicken and creamy broth, this chili delivers comfort in every spoonful. Serve it over baked potatoes or with tortilla chips for added crunch, making it a versatile dinner option.
Spicy White Bean Turkey Chili
Forget bland chili—this white bean turkey version packs serious heat with minimal effort. Fire-roasted tomatoes and jalapeños create a smoky base that balances the lean ground turkey perfectly. You’ll have dinner ready in under 45 minutes.
Ingredients
– 1 lb ground turkey (or ground chicken)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 jalapeños, minced (seeds removed for milder heat)
– 3 garlic cloves, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 2 (15 oz) cans white beans, drained and rinsed
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 4 cups chicken broth (low sodium preferred)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped (optional garnish)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and minced jalapeños, cooking for 4 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle chili powder, cumin, and oregano over the mixture, stirring constantly for 30 seconds to toast the spices.
6. Pour in drained white beans, fire-roasted tomatoes with their juices, and chicken broth.
7. Bring the chili to a boil, then reduce heat to maintain a steady simmer.
8. Simmer uncovered for 25 minutes, stirring occasionally, until slightly thickened.
9. Season with salt and pepper, tasting and adjusting if needed.
10. Ladle into bowls and top with fresh cilantro if using.
Rich and hearty, this chili develops a creamy texture from the softened white beans that contrasts with the tender turkey chunks. The smoky heat builds gradually, making it perfect for topping with avocado slices or serving over baked potatoes. Leftovers taste even better the next day as the flavors continue to meld.
Creamy White Corn and Chicken Chili
Whip up this comforting chili when you need a satisfying meal without the fuss. White corn and tender chicken create a creamy base that’s both hearty and easy to customize. Perfect for busy weeknights or cozy weekends.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chiles
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for more heat)
– 4 cups chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 2 cups frozen white corn
– 1 cup heavy cream
– 1/2 cup sour cream
– Salt to taste
– Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from pot and let rest 5 minutes before shredding with two forks.
4. Tip: Reserve any chicken juices for added flavor in the chili.
5. Reduce heat to medium and sauté onion in the same pot for 4-5 minutes until translucent.
6. Add garlic and cook 1 minute until fragrant.
7. Stir in green chiles, cumin, and chili powder, toasting spices for 30 seconds.
8. Pour in chicken broth, scraping bottom to lift any browned bits.
9. Add white beans, corn, and shredded chicken to the pot.
10. Bring chili to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
11. Tip: Simmering uncovered helps thicken the chili slightly.
12. Stir in heavy cream and sour cream until fully incorporated.
13. Heat through for 3-4 minutes without boiling to prevent curdling.
14. Tip: For extra creaminess, blend 1 cup of chili and stir it back in.
15. Season with salt until flavors pop.
Serve this chili piping hot with a sprinkle of fresh cilantro. The creamy texture balances the mild heat from the chiles, while the white corn adds subtle sweetness. Try topping with crushed tortilla chips or serving over baked potatoes for a satisfying twist.
Instant Pot White Chili with Green Chiles
Zesty and comforting, this white chili comes together in minutes thanks to your Instant Pot. Green chiles add subtle heat while tender chicken and beans create a satisfying meal. Perfect for busy weeknights when you need dinner fast.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 (4 oz) cans diced green chiles
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 4 cups chicken broth
– 2 (15 oz) cans great northern beans, drained and rinsed
– 1 cup frozen corn
– 1/2 cup heavy cream (or half-and-half for lighter option)
– Salt to taste
– Fresh cilantro for garnish (optional)
– Lime wedges for serving
Instructions
1. Set Instant Pot to Sauté mode and heat olive oil for 2 minutes until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chicken breasts, green chiles, cumin, and oregano to the pot.
5. Pour in chicken broth, ensuring chicken is fully submerged.
6. Secure lid and set to Manual High Pressure for 10 minutes.
7. Once cooking completes, allow natural pressure release for 5 minutes, then quick release remaining pressure.
8. Carefully remove chicken breasts and shred using two forks.
9. Return shredded chicken to the pot along with drained beans and frozen corn.
10. Stir in heavy cream until fully incorporated.
11. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
12. Let chili rest for 5 minutes to allow flavors to meld.
13. Ladle into bowls and garnish with fresh cilantro if desired.
14. Serve immediately with lime wedges on the side.
Rich and creamy with tender chicken chunks, this chili’s texture balances perfectly between hearty and smooth. The green chiles provide a gentle warmth that builds with each spoonful. Try topping with crushed tortilla chips for added crunch or serving over rice to stretch the meal further.
Vegan White Chili with Cauliflower
Lately, I’ve been craving something hearty but plant-based. This vegan white chili with cauliflower delivers creamy comfort without the dairy. It comes together quickly for a satisfying weeknight meal.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 head cauliflower, cut into small florets
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust for spice preference)
– 1/2 cup raw cashews, soaked for 2 hours
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cauliflower florets and cook for 3 minutes, stirring to coat with oil.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until cauliflower is fork-tender.
7. Drain soaked cashews and add to a blender with 1 cup of the hot broth from the pot.
8. Blend on high for 1 minute until completely smooth and creamy.
9. Pour cashew cream back into the pot with the chili.
10. Add cannellini beans, cumin, smoked paprika, and cayenne pepper.
11. Simmer uncovered for 10 minutes, stirring occasionally, to allow flavors to meld.
12. Season with salt, starting with 1/2 teaspoon and adding more if needed.
13. Remove from heat and let stand for 5 minutes before serving.
14. Garnish with fresh cilantro.
When you serve this chili, the cauliflower breaks down slightly to create a chunky, satisfying texture. The cashew cream provides a rich base that balances the subtle heat from the spices. Try topping it with avocado slices or serving it over baked potatoes for a complete meal.
Cheesy White Chili with Sausage
Grab your Dutch oven for this hearty, creamy chili that delivers maximum comfort with minimal fuss. Great Northern beans and spicy sausage create a rich base, while Monterey Jack melts into every spoonful. Get ready for a crowd-pleaser that comes together in under an hour.
Ingredients
– 1 lb Italian sausage, casings removed (or ground turkey for lighter option)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 (15 oz) cans Great Northern beans, rinsed
– 4 cups chicken broth
– 2 (4 oz) cans diced green chiles
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1 cup heavy cream
– 2 cups shredded Monterey Jack cheese
– 2 tbsp olive oil
– Salt to taste
– Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned.
3. Add diced onion and cook for 4-5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add rinsed beans, chicken broth, green chiles, cumin, and oregano to the pot.
6. Bring to a boil, then reduce heat to maintain a simmer.
7. Simmer uncovered for 20 minutes, stirring occasionally.
8. Stir in heavy cream and heat through for 2 minutes.
9. Reduce heat to low and gradually stir in shredded cheese until melted.
10. Season with salt to taste and simmer for 5 more minutes.
11. Ladle into bowls and garnish with fresh cilantro if desired.
Now you have a creamy, hearty chili with tender beans and spicy sausage in every bite. Nothing beats dipping crusty bread into the cheesy broth or topping it with avocado slices for extra richness.
White Chili with Hatch Green Chile
Savor this hearty white chili that swaps traditional tomatoes for creamy beans and roasted Hatch chiles. It’s a comforting one-pot meal perfect for chilly evenings. You’ll love how quickly it comes together with minimal prep work.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 (4 oz) cans diced Hatch green chiles (mild or hot, adjust to preference)
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 4 cups chicken broth (low-sodium recommended)
– 2 (15 oz) cans cannellini beans, rinsed and drained (or great northern beans)
– 1/2 cup heavy cream (or half-and-half for lighter version)
– Salt and freshly ground black pepper (to taste, start with 1/2 tsp salt)
– Optional toppings: shredded Monterey Jack cheese, chopped cilantro, lime wedges
Instructions
1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add chicken breasts and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a clean cutting board and let rest for 5 minutes before shredding with two forks.
5. Reduce heat to medium and add diced onion to the same pot, scraping up any browned bits from the bottom.
6. Cook onions for 4-5 minutes until softened and translucent, stirring occasionally.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Stir in diced Hatch chiles, cumin, and oregano, cooking for 1 minute to toast the spices.
9. Pour in chicken broth and bring to a simmer, scraping the bottom of the pot to incorporate all flavors.
10. Add shredded chicken and cannellini beans, then simmer uncovered for 15 minutes to allow flavors to meld.
11. Stir in heavy cream and simmer for 5 more minutes until slightly thickened.
12. Taste and adjust seasoning with additional salt and pepper if needed. Velvety and creamy with a subtle heat from the roasted chiles, this chili offers satisfying texture from tender beans and shredded chicken. Serve it topped with Monterey Jack cheese and a squeeze of lime for brightness, or with warm tortillas for dipping.
Smoky White Chili with Bacon
Very few dishes deliver smoky satisfaction like this white chili. Velvety beans and tender chicken swim in a rich, bacon-infused broth. Versatile enough for weeknights yet impressive for company.
Ingredients
– 6 slices thick-cut bacon, chopped (use kitchen shears for easy cutting)
– 1 lb boneless chicken thighs, cubed (breasts work but thighs stay juicier)
– 1 large yellow onion, diced
– 2 poblano peppers, seeded and chopped (remove ribs for less heat)
– 3 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 4 cups chicken broth
– 2 (15 oz) cans great northern beans, rinsed
– 1 cup heavy cream
– 1/2 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy.
2. Remove bacon with a slotted spoon, leaving 2 tbsp drippings in the pot.
3. Add chicken to the hot drippings and cook for 6-8 minutes until browned on all sides.
4. Transfer chicken to the plate with bacon using tongs.
5. Add onion and poblanos to the pot, scraping up any browned bits from the bottom.
6. Cook vegetables for 5-7 minutes until softened and slightly charred.
7. Stir in garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
8. Pour in chicken broth, using a wooden spoon to deglaze the pot completely.
9. Return bacon and chicken to the pot along with any accumulated juices.
10. Add beans and bring to a simmer, then reduce heat to low.
11. Cover and cook for 25 minutes to allow flavors to meld.
12. Stir in heavy cream and heat through for 3-5 minutes without boiling.
13. Remove from heat and stir in cilantro.
14. Serve immediately with lime wedges for squeezing over top.
Achieving the perfect texture means the beans should be tender but not mushy, holding their shape in the creamy broth. The smoky bacon flavor permeates every bite, balanced by the bright lime finish. Amp up the presentation by serving in hollowed-out bread bowls or topped with crispy tortilla strips for contrasting crunch.
White Chili with Quinoa and Kale
Ready for a hearty, healthy twist on classic chili? This white chili swaps beans for quinoa and kale, creating a satisfying one-pot meal. Rich with chicken and green chiles, it’s perfect for chilly nights.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 oz canned diced green chiles
– 1 cup quinoa, rinsed
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (adjust to taste)
– 2 cups chopped kale, stems removed
– 1/2 cup heavy cream
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
3. Add chopped onion and cook for 3 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add diced green chiles, rinsed quinoa, chicken broth, cumin, oregano, and cayenne pepper.
6. Bring to a boil, then reduce heat to low and cover.
7. Simmer for 15 minutes until quinoa is tender and has absorbed most liquid.
8. Stir in chopped kale and cook for 3 minutes until wilted.
9. Pour in heavy cream and heat through for 2 minutes.
10. Season with salt to taste.
11. Garnish with fresh cilantro before serving.
A creamy broth coats the tender quinoa and chicken, while kale adds earthy balance. Top with avocado slices or a squeeze of lime for extra freshness. This chili thickens as it sits, making excellent leftovers.
Coconut Milk White Chili
Tired of traditional chili? This creamy coconut milk version offers a lighter twist with tropical notes. White beans and chicken simmer in a rich, mildly spicy broth that comes together quickly. Perfect for chilly evenings when you want something comforting but different.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chilies
– 1 tsp ground cumin
– ½ tsp dried oregano
– ¼ tsp cayenne pepper (adjust for heat preference)
– 3 cups chicken broth
– 2 (15 oz) cans great northern beans, drained and rinsed
– 1 (13.5 oz) can full-fat coconut milk
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced chicken pieces and cook for 5-7 minutes until browned on all sides.
3. Remove chicken from pot and set aside on a plate.
4. Add diced onion to the same pot and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add diced green chilies, cumin, oregano, and cayenne pepper to the pot.
7. Cook the spice mixture for 1 minute to toast the spices, stirring constantly.
8. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
9. Return the cooked chicken to the pot along with any accumulated juices.
10. Add drained great northern beans and stir to combine.
11. Bring the chili to a boil, then reduce heat to maintain a gentle simmer.
12. Simmer uncovered for 20 minutes to allow flavors to meld.
13. Stir in coconut milk and heat through for 5 minutes without boiling.
14. Remove from heat and stir in chopped cilantro.
15. Serve immediately with lime wedges for squeezing over individual bowls.
Gently creamy from the coconut milk, this chili has a smooth texture that contrasts with the tender beans and chicken. The lime brightens each spoonful, cutting through the richness beautifully. For a complete meal, serve over rice or with warm tortillas for dipping into the flavorful broth.
White Chili with Roasted Poblano Peppers
Never underestimate the power of a good white chili. Now that cooler weather is settling in, this version with roasted poblanos delivers serious comfort without the heaviness. It comes together faster than you’d think.
Ingredients
– 2 large poblano peppers
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– ½ tsp dried oregano
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 (4 oz) can diced green chiles
– ½ cup heavy cream
– ¼ cup chopped fresh cilantro
– Salt to taste
Instructions
1. Preheat your broiler to high and line a baking sheet with foil.
2. Place poblano peppers on the baking sheet and broil for 5-7 minutes until skins are blackened and blistered, turning halfway through.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel off the blackened skins, remove seeds and stems, then dice the peppers.
5. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
6. Add chicken pieces and cook for 6-8 minutes until browned on all sides.
7. Remove chicken from pot and set aside.
8. Add diced onion to the same pot and cook for 4-5 minutes until softened and translucent.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add ground cumin and dried oregano, toasting for 30 seconds to release their oils.
11. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
12. Return chicken to the pot along with diced poblanos, cannellini beans, and diced green chiles.
13. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
14. Stir in heavy cream and simmer for 5 more minutes until slightly thickened.
15. Remove from heat and stir in chopped cilantro.
16. Season with salt until the flavors pop without being overly salty.
Don’t skip the poblano roasting step—it deepens the chili’s flavor base significantly. The finished texture should be creamy with tender chicken and intact beans. Serve it topped with extra cilantro, a squeeze of lime, or over rice for a heartier meal.
White Chili with Ground Turkey
Kick off your weeknight dinner rotation with this protein-packed white chili. Ground turkey creates a lean base while green chiles and white beans deliver comforting flavor without heaviness. Perfect for meal prep or feeding a crowd quickly.
Ingredients
– 1 lb ground turkey (or ground chicken)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 4 oz canned diced green chiles
– 4 cups chicken broth
– 2 (15 oz) cans great northern beans, rinsed
– 1/2 cup sour cream
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and cook for 3-4 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle cumin and oregano over the mixture, stirring constantly for 1 minute to toast the spices.
6. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
7. Add diced green chiles and rinsed great northern beans.
8. Bring to a boil, then reduce heat to maintain a simmer.
9. Cook uncovered for 20 minutes, stirring occasionally.
10. Remove from heat and stir in sour cream until fully incorporated.
11. Season with salt, starting with 1/2 teaspoon and adding more if needed.
12. Ladle into bowls and garnish with fresh cilantro.
Makes a wonderfully creamy yet broth-forward chili with subtle heat from the green chiles. The ground turkey stays tender while the beans provide satisfying texture. Serve with tortilla chips for crunch or over rice to stretch portions further.
White Chili with Butternut Squash
Hearty white chili gets a fall twist with sweet butternut squash. This one-pot meal comes together quickly for busy weeknights. Ground turkey and white beans make it protein-packed and satisfying.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground turkey
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups cubed butternut squash (½-inch pieces)
– 2 cans (15 oz each) white beans, drained
– 4 cups chicken broth
– 1 tsp cumin
– ½ tsp chili powder (adjust to heat preference)
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and cook for 3 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add butternut squash cubes and cook for 2 minutes to lightly brown edges.
6. Pour in chicken broth, scraping bottom to release any browned bits.
7. Stir in cumin and chili powder until evenly distributed.
8. Bring to a boil, then reduce heat to maintain a simmer.
9. Cover and simmer for 15 minutes until squash is fork-tender.
10. Add drained white beans and simmer uncovered for 5 more minutes.
11. Season with salt, starting with 1 tsp and adjusting as needed.
12. Ladle into bowls and garnish with fresh cilantro.
The creamy squash melts into the broth while keeping its shape, creating a velvety texture against the firm beans. Serve with tortilla chips for crunch or over rice to stretch portions. The subtle sweetness balances the mild spice perfectly.
White Chili with Cannellini Beans
Perfect for chilly evenings, this white chili delivers creamy comfort without heavy ingredients. Packed with protein from chicken and cannellini beans, it comes together in under an hour. Prepare to enjoy a bowl that’s both nourishing and deeply satisfying.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 4 cups chicken broth (low-sodium preferred)
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 (4 oz) can diced green chiles
– 1/2 cup heavy cream (or half-and-half for lighter option)
– Salt and pepper to taste
– Optional toppings: shredded Monterey Jack cheese, chopped cilantro, lime wedges
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken breasts with salt and pepper on both sides.
3. Add chicken to the pot and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from pot and set aside to rest. Tip: Letting chicken rest ensures juicier meat when shredded.
5. Add diced onion to the same pot and cook for 4-5 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add ground cumin and dried oregano, stirring constantly for 1 minute to toast the spices.
8. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
9. Add rinsed cannellini beans and diced green chiles to the pot.
10. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
11. Shred the rested chicken using two forks and return it to the pot.
12. Simmer uncovered for 20 minutes to allow flavors to meld. Tip: Simmering uncovered helps thicken the chili naturally.
13. Stir in heavy cream and heat through for 2-3 minutes without boiling.
14. Taste and adjust seasoning with additional salt and pepper if needed. Tip: Season in layers for balanced flavor throughout.
Creamy beans create a velvety base that contrasts with tender shredded chicken. The subtle heat from green chiles builds gradually with each spoonful. Serve over rice or with crusty bread for dipping into the rich broth.
White Chili with Cilantro Lime Crema
Unbelievably creamy yet surprisingly light, this white chili delivers comfort without the heaviness. Using shredded chicken and white beans creates a satisfying texture that’s perfect for chilly evenings. The cilantro lime crema adds a bright, fresh finish that cuts through the richness perfectly.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb boneless chicken breasts
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 (15 oz) cans white beans, drained
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp oregano
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken breasts with salt and sear for 6-7 minutes per side until golden brown.
3. Remove chicken and set aside to rest (it will finish cooking later).
4. Add diced onion to the same pot and cook for 5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
7. Add cumin, oregano, and cayenne pepper to the broth.
8. Shred the rested chicken using two forks and return to the pot.
9. Stir in drained white beans and bring to a simmer.
10. Reduce heat to low and cook uncovered for 20 minutes to allow flavors to meld.
11. While chili simmers, combine sour cream, chopped cilantro, and lime juice in a small bowl.
12. Whisk crema until smooth and refrigerate until serving.
13. Taste chili and adjust salt if needed before serving.
Golden and creamy with tender chicken throughout, this chili’s texture is both hearty and smooth. The crema adds a cool, tangy contrast that brightens every bite. Serve it topped with extra cilantro or alongside warm tortilla chips for dipping.
White Chili with Avocado and Lime
A comforting twist on traditional chili, this white version swaps tomatoes for creamy beans and tender chicken. Avocado and lime brighten each bowl with fresh, zesty flavor. Perfect for chilly evenings when you want something hearty but not heavy.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for more heat)
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 cup frozen corn
– 1 avocado, diced
– 1 lime, cut into wedges
– Salt to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken breasts and cook for 6–7 minutes per side until internal temperature reaches 165°F.
3. Transfer chicken to a cutting board and let rest 5 minutes (this keeps it juicy).
4. Reduce heat to medium and sauté onion in the same pot for 4–5 minutes until translucent.
5. Stir in garlic, cumin, and chili powder; cook 1 minute until fragrant.
6. Pour in chicken broth, scraping the bottom to lift any browned bits for deeper flavor.
7. Add cannellini beans and frozen corn; bring to a simmer.
8. Shred the rested chicken using two forks and return it to the pot.
9. Simmer uncovered for 15 minutes to let flavors meld.
10. Season with salt until the broth tastes balanced.
11. Ladle chili into bowls and top with diced avocado and a squeeze of lime.
Generous toppings make this chili shine—the creamy avocado cools the spice, while lime adds a tangy kick. Serve it with tortilla chips for crunch or over rice to stretch leftovers. Its brothy yet hearty texture feels cozy without weighing you down.
White Chili with Cornbread Dumplings
Keeping cozy just got easier with this white chili featuring cornbread dumplings. Kick back with minimal prep and maximum comfort in one pot. Know you’ll have dinner sorted with minimal fuss.
Ingredients
– 1 lb ground chicken (or ground turkey)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust to spice preference)
– 4 cups chicken broth
– 2 (15 oz) cans white beans, drained
– 1 (4 oz) can diced green chilies
– 1 cup cornbread mix
– 1/3 cup milk
– 1/4 cup shredded cheddar cheese
– 1/4 cup frozen corn
– Salt to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat for 1 minute.
2. Add ground chicken and cook for 5-6 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and cook for 3 minutes until translucent.
4. Stir in minced garlic, cumin, and chili powder, cooking for 30 seconds until fragrant.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
6. Add white beans and diced green chilies, then bring to a boil.
7. Reduce heat to maintain a simmer and cook uncovered for 10 minutes.
8. While chili simmers, combine cornbread mix, milk, cheddar cheese, and frozen corn in a medium bowl.
9. Stir until just combined—don’t overmix or dumplings will be tough.
10. Drop tablespoon-sized scoops of cornbread batter directly onto the simmering chili surface.
11. Cover the pot tightly and simmer for 15 minutes without lifting the lid—steam cooks the dumplings.
12. Check dumplings are cooked through by inserting a toothpick that comes out clean.
13. Season chili with salt to taste before serving.
A creamy broth balances the tender beans, while fluffy cornbread dumplings soak up the subtle spice. Arrange bowls with extra shredded cheese for dipping dumplings, or top with fresh cilantro for brightness.
White Chili with Sweet Potatoes
Kick off your weeknight dinner with this hearty white chili that combines tender chicken with sweet potatoes in a creamy broth. Keep things simple with minimal prep and one-pot cooking. This recipe delivers big flavor without the fuss.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breasts for leaner option)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 4 cups chicken broth
– 1 cup heavy cream (or half-and-half for lighter version)
– 2 tbsp olive oil
– 1 tbsp ground cumin
– 2 tsp chili powder
– 1 tsp dried oregano
– ½ tsp cayenne pepper (adjust for desired heat)
– Salt and black pepper to taste
– Fresh cilantro for garnish
– Lime wedges for serving
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Season chicken pieces generously with salt and black pepper on all sides.
3. Add chicken to the hot oil and cook for 5-7 minutes until browned on all sides, stirring occasionally to prevent sticking.
4. Remove chicken from pot and set aside on a plate, leaving any drippings in the pot.
5. Add diced onion to the same pot and cook for 4-5 minutes until translucent and slightly softened.
6. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add ground cumin, chili powder, dried oregano, and cayenne pepper to the pot, toasting the spices for 30 seconds to release their oils.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Add diced sweet potatoes and bring the mixture to a boil over high heat.
10. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until sweet potatoes are fork-tender but not mushy.
11. Return the browned chicken to the pot along with any accumulated juices.
12. Stir in rinsed cannellini beans and heavy cream.
13. Simmer uncovered for 10 minutes to allow flavors to meld and chili to thicken slightly.
14. Taste and adjust seasoning with additional salt and pepper if needed.
15. Ladle chili into bowls and garnish with fresh cilantro.
16. Serve immediately with lime wedges on the side for squeezing over the top.
Bright orange sweet potato cubes hold their shape while becoming meltingly tender in the creamy broth. The subtle heat from spices balances beautifully with the natural sweetness of the potatoes. For a fun twist, serve it over crispy tortilla chips or with warm cornbread for dipping into the rich broth.
White Chili with Chorizo and White Beans
Just when you need a cozy meal that comes together fast, this white chili delivers. Juicy chorizo and creamy beans create a satisfying bowl that’s perfect for chilly evenings. You’ll have dinner ready in under an hour with minimal fuss.
Ingredients
– 1 lb fresh Mexican chorizo, casings removed (or ground pork with 1 tbsp chili powder)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 2 (15 oz) cans white beans, drained and rinsed
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup heavy cream (optional, for extra richness)
– Salt to taste (start with 1/2 tsp)
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chorizo and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
3. Add diced onion and cook for 4-5 minutes until softened and translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add ground cumin and dried oregano, toasting for 30 seconds to release their oils.
6. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add drained white beans and bring to a boil.
8. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Stir in heavy cream if using and heat through for 2 minutes.
10. Season with salt, starting with 1/2 teaspoon and adjusting as needed.
11. Ladle into bowls and garnish with fresh cilantro.
Brimming with creamy beans and spicy chorizo, this chili has a rich, velvety texture that’s surprisingly light. The smoky heat from the sausage pairs perfectly with the mild beans. Serve it with warm tortillas or over rice for a complete meal that satisfies without weighing you down.
White Chili with Greek Yogurt Topping
Tired of traditional chili? This white chili swaps tomatoes for creamy beans and tender chicken, finished with a cool Greek yogurt topping that balances the mild heat perfectly. You’ll have dinner ready in under an hour with minimal prep work.
Ingredients
– 1 lb boneless chicken breasts, diced into ½-inch pieces
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– ½ tsp chili powder (adjust to taste)
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (4 oz) can diced green chiles
– ½ cup plain Greek yogurt
– ¼ cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced chicken and cook for 5-7 minutes, stirring occasionally, until no pink remains.
3. Add chopped onion and cook for 4 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle cumin and chili powder over the mixture, stirring constantly for 30 seconds to toast the spices.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add cannellini beans and diced green chiles.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Remove from heat and stir in Greek yogurt until fully incorporated.
10. Season with salt to taste.
11. Ladle into bowls and top with chopped cilantro.
Expect a creamy texture with tender chicken chunks and perfectly soft beans. The Greek yogurt adds a tangy coolness that complements the mild spice from the chiles. Serve with warm tortillas or over rice for a heartier meal.
Summary
Many cozy nights await with these 20 creamy white chili recipes! Each offers comforting warmth and rich flavor, perfect for gathering around the table. We hope you find a new favorite—give one a try, leave a comment sharing which you loved, and pin this roundup to your Pinterest boards to save for later. Happy cooking!
