I made this creamy white chicken chili for our Super Bowl gathering one year. My beloved New Orleans Saints weren’t playing, although that certainly didn’t stop us from enjoying the game, spending time with family and friends, and eating plenty of good food. And this chili was a hit.

I’ve always enjoyed traditional beef chili, although sometimes I want something a little different. This version combines tender chunks of chicken, plenty of white beans, mild green chiles, and a rich, cheesy broth that makes every spoonful delicious.

One thing that makes my recipe a little different is that I start with a simple roux made from butter and flour. If you’ve spent much time around Cajun cooking, you’re probably familiar with a roux. It’s used to thicken everything from gumbo to gravy, and it works just as well in this chili. Unlike the dark roux I make for gumbo, this one only cooks for a few minutes until it’s lightly golden. It helps give the chili its wonderfully thick, smooth consistency without overpowering the other flavors.

Once the roux is ready, I add the onions and chicken, followed by the broth, beans, green chiles, and seasonings. Monterey Jack cheese, heavy cream, and sour cream finish everything off. The result is a hearty, comforting chili that’s rich in flavor and surprisingly easy to prepare.

I especially like making this recipe when we’re entertaining because everything comes together in one pot, and there’s plenty to go around. Add some warm cornbread or biscuits, set out a few toppings, and dinner is ready.

And if you’re lucky enough to have leftovers, they’re just as enjoyable for lunch the following day.

Enjoy!

Why You’ll LOVE This White Chicken Chili

Rich, comforting flavor. Tender chicken, white beans, green chiles, and Monterey Jack cheese create a hearty, satisfying chili.
Easy stovetop preparation. Everything cooks in one large pot, keeping preparation and cleanup simple.
A little Cajun influence. A light butter-and-flour roux gives the chili its thick, smooth consistency.
Adjustable heat. Mild green chiles keep the flavor approachable, while jalapeños or cayenne can add extra spice.
Great for gatherings. A generous batch makes this an excellent choice for game days, family dinners, and casual entertaining.
Delicious leftovers. Extra chili makes an easy lunch or another comforting meal later in the week.

What You’ll Need

Chicken breasts – Boneless, skinless chicken breasts provide tender, bite-sized pieces of chicken throughout the chili.
Butter and flour – Create a light roux that thickens the broth and provides a smooth base.
Onion – Adds savory flavor and a little sweetness as it cooks.
Chicken broth and white beans – Form the hearty foundation of the chili. Navy, Great Northern, and cannellini beans all work well.
Green chiles – Add a mild pepper flavor. I like using fire-roasted green chiles for their slightly smoky taste.
Cumin, salt, and pepper – Season the chili without overpowering the chicken and beans.
Monterey Jack cheese – Melts into the broth, giving the chili a rich, cheesy flavor.
Heavy cream and sour cream – Add richness and a smooth finish.

White Roux and Onions for White Chicken Chili Cooking on Stovetop
Pot Full of Creamy White Chicken Chili

Recipe Tips

Use a large stockpot. I prefer using my largest soup pot for this recipe. It provides plenty of room for the ingredients and makes preparing the roux easier without worrying about splattering or overcrowding.

Keep the roux light. Unlike the dark roux used in many Cajun dishes, this recipe only needs a lightly golden roux. Stir the butter and flour constantly for about 3 to 4 minutes to prevent scorching.

Choose your white beans. Navy beans are my usual choice, although Great Northern or cannellini beans work equally well. Be sure to drain each can before adding them to the chili. I don’t typically rinse the beans, which helps to add a little more flavor and thickness to the white chicken chili. If you prefer, though, rinse the beans first before adding to the pot.

Try fire-roasted green chiles. I like Ortega Fire Roasted Green Chiles because they add a subtle roasted flavor. Regular canned diced green chiles work just as well.

Adjust the richness. Heavy cream gives this chili its thick, velvety consistency. Half-and-half or milk can be substituted for a lighter version, although the finished chili will be thinner.

Make it thicker or thinner. For thinner chili, stir in a little additional chicken broth. For thicker chili, mash about a cup of the beans before adding them to the pot. You can also add softened cream cheese for an extra-rich version.

Turn up the heat. Use hot green chiles, add a 4-ounce can of diced jalapeños, or stir in a little cayenne pepper. Start with a small amount and adjust to your preference.

Keep the heat gentle after adding dairy. Once the cheese, cream, and sour cream are added, maintain a low simmer and stir occasionally. Avoid a vigorous boil, which can cause the dairy to separate.

Make it ahead. This chili is a convenient choice for entertaining. Prepare it in advance, refrigerate, and gently reheat before serving. Add a splash of chicken broth if it thickens too much.

How to Serve White Chicken Chili

Serve with warm cornbread or biscuits for soaking up the rich broth. Cheesy Ranch Bread bites are quite tasty, too.
Add tortilla chips on the side or crumble them over individual bowls for a little crunch.
Sprinkle extra shredded Monterey Jack cheese over the chili along with a dollop of sour cream for a rich, tangy finish.
Garnish with chopped fresh cilantro or parsley for a little color and freshness.
Offer sliced jalapeños for anyone who prefers extra heat.
Serve with lime wedges for a little brightness that balances the richness.
Set out toppings separately when entertaining so everyone can customize their own bowl.

Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

White chicken chili has a rich, cheesy base with mild peppers and savory seasonings. Drinks with good acidity or a crisp, refreshing finish complement those flavors especially well. My husband usually reaches for a beer when football is on, and a crisp wheat beer or pale ale works particularly well with this recipe.

Here are some bar and drink favorites:

Sierra Nevada Pale Ale — Chateau Ste Michelle Riesling

FAQs

Yes. Shredded rotisserie chicken is a convenient alternative to raw chicken breasts. Prepare the roux and onions as directed, then add the broth, beans, chiles, and seasonings. Stir in the cooked chicken and simmer until heated through before adding the dairy ingredients.

Yes. Half-and-half or whole milk can replace the heavy cream, although the chili will have a thinner consistency. For a thicker result, mash some of the white beans before adding them to the pot.

This recipe is relatively mild because it uses mild green chiles. For more heat, substitute hot green chiles or add diced jalapeños or cayenne pepper.

Yes. Prepare the chili, cool it promptly, and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally. Add chicken broth as needed to loosen the consistency.

Store leftover chili in an airtight container in the refrigerator for up to 3 to 4 days. Reheat thoroughly before serving.

Yes, although cream-based soups and chilis can sometimes separate or become grainy after freezing. For the best texture, freeze the chili before adding the cheese, heavy cream, and sour cream, then add those ingredients when reheating. If freezing the fully prepared chili, cool it promptly, store in freezer-safe containers, and use within approximately 2 to 3 months for the best quality. Thaw in the refrigerator and reheat gently, stirring frequently.

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Creamy White Chicken Chili

Recipe byAnnette (•‿•)

This hearty white chicken chili combines tender chicken breasts, white beans, green chiles, and Monterey Jack cheese in a rich, smooth broth thickened with a light butter-and-flour roux. It's an easy, satisfying one-pot meal for family dinners, game days, and casual entertaining.

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Prep Time:10

Cook Time:40

Total Time:50

Course: Condiments, Lunch, Soups & Stews

Cuisine: American

Servings:

Calories: 495cal

Ingredients

1 large onion diced
½ cup butter (1 stick)
½ cup all-purpose flour
3 large boneless skinless chicken breasts cut into bite-sized pieces
32 ounces chicken broth
4 16-ounce cans navy beans drained (rinse, if desired)
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces mild diced green chiles
3 cups shredded Monterey Jack cheese
2 cups heavy cream
8 ounces sour cream

Optional Garnishes

Additional shredded Monterey Jack cheese
Chopped fresh parsley or cilantro
Sour cream
Sliced jalapeños
Lime wedges

Instructions

Melt the butter in a large stockpot over medium heat. Add the flour and cook for 3 to 4 minutes, stirring constantly, until the roux becomes lightly golden.
Add the diced onion and cook for approximately 5 minutes, stirring frequently, until tender and translucent.
Add the chicken pieces and continue cooking, stirring occasionally, until the exterior is no longer pink.
Gradually pour in the chicken broth, stirring constantly to incorporate the roux and prevent lumps.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the drained navy beans, cumin, salt, pepper, and green chiles. Stir until thoroughly combined.
Simmer for approximately 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.
Reduce the heat to low. Gradually stir in the Monterey Jack cheese until melted.
Add the heavy cream and sour cream, stirring gently until smooth and thoroughly heated. Avoid boiling.
Taste and adjust the seasonings as desired. Ladle into bowls and garnish with additional cheese, sour cream, parsley, cilantro, or jalapeños.