If you’re a Gen Z hustler like me who wants a comforting, filling meal that doesn’t require standing over a stove for hours, this white chicken chili recipe is for you. It’s creamy, spicy in the right way, full of protein, and most importantly, ridiculously easy to make.
You can throw everything into a crockpot, go back to studying, working, or doomscrolling, and by the time you’re done, dinner’s ready. I love that it’s healthy without tasting like “diet food,” and it’s perfect for meal prep, too.
Tips for Cooking and Prepping
I like to use chicken thighs for a richer flavor, but chicken breast works just as well if you want something leaner.
When it comes to the spice, I usually go for a mix of jalapeño and green chiles for that mild heat. If you want it extra spicy, add diced serrano or a pinch of cayenne.
And here’s my personal trick: once the chili is done cooking, I mash a small portion of the beans right in the pot. It naturally thickens the broth and makes it extra creamy without needing heavy cream.
Can This Be Made in a Crockpot?
Yes! That’s honestly why this recipe is so perfect for Gen Z. Just throw in your chicken, beans, broth, green chiles, corn, and spices. Then hit the button and go back to grinding. After a few hours, you’ve got a full, delicious meal waiting for you.
For the crockpot version, cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir everything together. Done! Dinner is served!
Can I Use Rotisserie Chicken?
Of course! If you’re using rotisserie chicken, add it toward the end of the cooking process (last 10–15 minutes) so it doesn’t overcook or dry out. You’ll still get all the flavor with half the effort.
Since rotisserie chicken is already seasoned, give your chili a quick taste before adding any extra spices or salt.
You might find it flavorful enough as is, but if it needs a little boost, a pinch of cumin, chili powder, or even a squeeze of lime can help round everything out.
Recipe Variations and Substitutes
This dish is super flexible, which makes it perfect for using whatever you have on hand.
You can swap the chicken for turkey or shredded pork for a slightly different flavor, or make it vegetarian by skipping the meat altogether and adding extra beans or tofu crumbles.
If you like your chili extra creamy, stir in some Greek yogurt or light cream cheese toward the end.
For a dairy-free version, coconut milk works wonderfully. This alternative adds a subtle sweetness that balances the spice and gives the dish a rich, comforting texture.
Serving Suggestions
White chicken chili is cozy on its own, but the toppings make it shine. I always go for a handful of shredded cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, and crushed tortilla chips.
If I have extra time (which, let’s be real, is rare), I make garlic butter cornbread to go with it.
You can also serve it with a side of lime wedge. The acidity of the lime brightens up the flavors.
Storing and Freezing Tips
White chicken chili is amazing for meal prep. Once cooled, store it in airtight containers in the fridge for up to 4 days.
If you’re freezing it, portion it out first so you can thaw only what you need. It keeps well in the freezer for up to 3 months.
To reheat, thaw in the fridge overnight, then warm it gently on the stove. Add a splash of broth or water if it thickens too much.
Healthy White Chicken Chili Recipe
Image credit: @thestayathomechef
Ingredients
For the Chili
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 jalapeño, chopped (optional, for heat)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 3 cups chicken broth
- ½ cup light cream or milk (optional for creaminess)
- Salt and pepper, to taste
For Serving
- Shredded cheese
- Sour cream or Greek yogurt
- Lime wedges
- Chopped cilantro
- Crushed tortilla chips
Instructions
- Sauté aromatics. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened and fragrant.
- Add chicken and spices. Stir in the chicken, green chiles, jalapeño, cumin, chili powder, and smoked paprika.
- Simmer. Pour in chicken broth, beans, and corn. Bring to a simmer and cook for about 25–30 minutes, until the chicken is tender.
- Shred the chicken. Remove chicken, shred it with two forks, and return it to the pot. Mash some of the beans to thicken the chili.
- Add cream. Stir in milk or light cream if using. Simmer for 5 more minutes.
- Serve. Ladle into bowls and top with cheese, sour cream, cilantro, and crushed tortilla chips.
Featured image credit: @thereciperebel
