Name: White Chicken Chili for the Summer!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 tsp ground cumin; ½ tsp dried oregano; ¼ tsp chili powder (optional, for a mild kick); 2 (4 oz) cans diced green chiles; 2 cups cooked shredded chicken (rotisserie works great); 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed; 3 cups low-sodium chicken broth; ½ cup frozen or fresh corn (optional); Juice of 1 lime; Salt and pepper to taste; ¼ cup chopped cilantro (for garnish); Optional toppings: avocado, sour cream, tortilla strips, shredded cheese

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Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and doesn’t feel too heavy like traditional chili. The flavors are bright and balanced, thanks to the lime and green chiles, and the creamy base is comforting without being overly rich. It’s also flexible—I can make it mild or spicy, add extra veggies, or serve it with all kinds of toppings. Whether I cook it on the stovetop or in the slow cooker, it always turns out delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie works great)
Olive oil
Onion, diced
Garlic, minced
Canned white beans (like Great Northern or cannellini), drained and rinsed
Diced green chiles
Chicken broth
Ground cumin
Dried oregano
Chili powder or cayenne (optional, for heat)
Salt and black pepper
Sour cream or heavy cream (for creaminess)
Fresh lime juice
Fresh cilantro, chopped (for garnish)
Optional toppings: avocado, shredded cheese, tortilla strips, jalapeño slices

directions

I heat olive oil in a large pot over medium heat, then sauté the onions until soft, about 4–5 minutes.
I add the garlic and cook for another minute, then stir in the green chiles, cumin, oregano, chili powder, salt, and pepper.
I pour in the chicken broth and bring it to a simmer, then add the beans and shredded chicken.
I let everything simmer for 15–20 minutes to blend the flavors.
I stir in the sour cream or heavy cream for a creamy finish, then squeeze in fresh lime juice to brighten it up.
I serve it hot, garnished with cilantro and any toppings I like.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so I usually have it ready in about 40 minutes.

Variations

Sometimes I add fresh or frozen corn for extra sweetness and crunch. I’ve made a spicy version with diced jalapeños or a splash of hot sauce. When I want to go dairy-free, I skip the cream and finish with mashed avocado or a drizzle of olive oil instead. I’ve also served it cold as a creamy dip-style chili with chips.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or in the microwave, adding a splash of broth if it thickens. It also freezes well—I cool it completely, store it in freezer bags or containers, and thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken?

Yes, I’ve used raw chicken breasts or thighs and simmered them in the broth until fully cooked, then shredded them right in the pot.

What’s the best bean for white chili?

I usually use Great Northern or cannellini beans—they’re creamy and mild, perfect for soaking up flavor.

Can I make this in a slow cooker?

Absolutely. I add all the ingredients except the cream and lime to the slow cooker and cook on low for 6–7 hours. I stir in the cream and lime at the end.

Is this chili spicy?

It can be! I keep it mild for summer by using only green chiles, but I’ve added jalapeños, cayenne, or chili flakes when I want more kick.

What goes well with white chicken chili?

I serve it with cornbread, tortilla chips, or a light salad. It also makes a great filling for baked potatoes or stuffed bell peppers.

Conclusion

White Chicken Chili for the Summer is a fresh, creamy, and satisfying twist on a classic that’s perfect for warmer months. I love how it’s packed with flavor yet still feels light and balanced. Whether I’m enjoying it by the bowl, topping it with fresh summer garnishes, or using it as a dip for tortilla chips, this chili is always a seasonal favorite.