White Chicken Chili for the Summer

White Chicken Chili is my go-to comforting yet light dish during the warmer months. This version is packed with tender chicken, creamy white beans, green chilies, and just enough spice to keep it interesting—without feeling heavy. It’s hearty enough to fill me up but still light enough to enjoy under the summer sun.

Why You’ll Love This Recipe

I love how this chili balances bold flavors with a refreshing finish. It’s a one-pot meal that’s simple to throw together, and it’s flexible—I can tweak the heat, the creaminess, and the toppings to match my mood. This chili also reheats like a dream, making it a great option for leftovers or meal prep. Whether I’m serving it to guests at a backyard get-together or making a casual weeknight dinner, it never disappoints.

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)

• White beans (like Great Northern or cannellini)

• Chicken broth

• Diced green chilies

• Onion

• Garlic

• Ground cumin

• Oregano

• Cayenne pepper or chili flakes (optional for more heat)

• Cream cheese or heavy cream (optional for creaminess)

• Olive oil

• Salt and pepper to taste

• Fresh lime juice

• Fresh cilantro for garnish

directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté diced onions until soft, then add the garlic, cumin, oregano, and cayenne pepper, stirring until fragrant.

3. I stir in the green chilies and white beans, followed by the chicken and chicken broth.

4. I let everything simmer for about 20–25 minutes, allowing the flavors to meld together.

5. If I want it creamier, I stir in cream cheese or heavy cream and let it melt through.

6. I finish with a splash of fresh lime juice and top with chopped cilantro before serving.

Servings and timing

This recipe makes about 6 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

When I want to switch things up, I use ground turkey instead of chicken for a slightly different flavor. Sometimes I swap out one can of white beans for corn to add a bit of sweetness and color. For a dairy-free version, I skip the cream cheese and go with a coconut milk splash instead—it adds a nice richness without the dairy. If I want a little more kick, I add diced jalapeños or a few dashes of hot sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply warm it over medium heat on the stovetop until hot, or microwave it in a bowl in 1-minute intervals, stirring between each. If it thickens up too much, I add a splash of broth or water to loosen it back up.

FAQs

How can I make this chili thicker?

I mash some of the white beans before adding them, or simmer the chili uncovered to reduce the liquid.

Can I make this chili in a slow cooker?

Yes, I combine all the ingredients in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. I stir in the cream cheese near the end if using.

Is this chili spicy?

It has a mild heat from the green chilies and cayenne, but I can adjust the spice level to my liking.

Can I freeze White Chicken Chili?

Absolutely. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

What toppings go well with this chili?

I love adding crushed tortilla chips, shredded cheese, avocado slices, or a dollop of Greek yogurt.

Conclusion

White Chicken Chili is one of those recipes I keep coming back to, especially when I want something warm yet summer-appropriate. It’s simple, flavorful, and endlessly adaptable. Whether I keep it light or make it creamy and rich, it always hits the spot.