This easy, 3-ingredient apricot jam recipe is perfect for using up less-than-sweet fruit. Ready in 15 minutes without any added pectin.

Turning Sour Apricots into Sweet Jam

Boy, do I know how to pick ‘em. Yes, I’m being sarcastic, and yes, I chose another batch of less-than-stellar summer fruit that I neither wanted to eat plain nor throw out.

I’d been quite impressed by the fresh apricots that I bought at Trader Joe’s about a month ago, so I expected this bunch to be just as sweet and juicy.

Not quite. In fact, these stone fruits were borderline sour, which leads me to believe they were picked prematurely, before they had the chance to properly ripen.

Why This Recipe Works

Rather than pout and complain, I remedied the rather unfortunate situation by transforming the lackluster apricots into a deliciously simple jam. No need for either pectin or a gluttonous amount of sugar, this jam turned out perfectly thick and sweet.

How to Serve Apricot Jam

Given apricots’ natural affinity for a variety of foods, I bet this jam would be great as a

• Glaze for grilled chicken,
• Layered with plump blueberries and
• Granola in a yogurt parfait, or
• Spread with goat cheese on a piece of toast.

3-Ingredient Apricot Jam Recipe

Ingredients:

• 2 cups pitted & chopped fresh apricots (about 5 apricots), preferably organic
• 1-2 Tbsp evaporated cane juice or granulated sugar, depending on the sweetness of the apricots
• 1 Tbsp water

Directions:

1. Combine all ingredients in a small non-stick saucepan over medium heat.
2. Bring to a boil, stirring frequently to dissolve sugar.
3. Maintain a boil for 10-15 minutes, or until apricots begin to break down and form a thick jam, stirring often to keep the jam from sticking to the pan.

FAQs

How long does this keep? Store in an airtight container in the fridge for up to 2 weeks.

Can I scale this up? Yes, just double the ingredients and increase the simmer time slightly.

This healthy strawberry sauce recipe is the perfect way to use up fresh summer berries. Sweetened with agave nectar and ready in minutes, it makes a delicious topping for breakfast or dessert.

Summer Farmers Market Finds

Happy second day of summer!

Along with 2 1/2 months off from work, I have been eagerly anticipating the return of farmers’ markets. This time of year, various locations throughout Boston showcase vibrant, fresh, and aromatic produce ripe for the picking.

Last Friday, I walked to Copley Square with visions of lush fruit, sweet corn, and perfectly ripe tomatoes growing more vivid with each step. Along with other farm-fresh goodies, I arrived home with a carton of ruby-hued strawberries, picked just that morning.  I wasted no time gently rinsing the still-warm berries in preparation for that first blissful bite.

Why Make Homemade Strawberry Sauce?

Oh boy, was I disappointed. The deceivingly gorgeous strawberries were watery and seriously lacking in the flavor department. Not to be deterred from enjoying these rather expensive berries, I brainstormed an easy way to “dress them up”.

I initially thought of making strawberry jam, but a) didn’t have pectin on hand and b) didn’t want to add a ton of sugar to the lackluster berries. A simple strawberry sauce lightly kissed with agave nectar came to mind, and it came together in little time with minimal effort.

How to Serve This Sauce

Use this luscious sauce as a…

• Breakfast Topping: Topping for waffles, pancakes, or French toast
• Yogurt Mix-in: Mix-in for plain yogurt (think homemade “fruit on the bottom” yogurt):

• Parfait Layer: Layer in a fruit/yogurt/granola parfait
• Dessert Topping: Topping for vanilla ice cream or frozen yogurt
• Dipping sauce for a peanut butter & banana sandwich/panini
• Layer in a whipped cottage cheese & graham cracker crumb “strawberry cheesecake” parfait
• Treat straight from the container!

Strawberry Sauce

Ingredients:

• 1 lb freshly picked strawberries, preferably organic (even better if local!), washed, hulled & sliced in half
• 1-2 Tbsp agave nectar (I used Madhava Pure Organic Vanilla Agave Nectar), or more or less, depending on the sweetness of the berries

Directions:

1. Combine prepared strawberries and agave nectar in a medium saucepan over high heat.
2. When the agave begins to bubble, decrease the heat to low and simmer until the strawberries break down and the mixture thickens slightly – about 40 minutes – stirring often.
3. Allow to cool before coarsely mashing with a spoon.
4. Store in the refrigerator for 1-2 weeks.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, just simmer them a little longer to reduce the excess water.

How long does it last?

Store it in an airtight jar in the fridge for up to a week.

Can I substitute the agave?

Honey or maple syrup works great as an alternative!

Unlike those strawberries and these apricots, the blueberries and nectarines used for this Summer Fruit Crisp were near perfect in their pure, unadulterated state. I typically have no problem tearing through a pint of berries or a bagful of stone fruit.

Before they surpass their state of prime ripeness. But in this case, I needed to put to quick use the dregs of a two-pound carton of blueberries and a couple of soft nectarines.

You see, as we near the end of the season for these and other summer fruits, I have been buying more than I can eat. In one trip to Trader Joe’s, I snagged the previously mentioned two pounds of blueberries.

In addition to two pounds of sweet red cherries, 1 lb of strawberries, a small container of raspberries, and four nectarines… not to mention my staple bunch of bananas.

Side note: for anyone who claims that organic produce is not affordable, go to the nearest Trader Joe’s. ASAP.

Now, I could theoretically consume all of that fruit in one week, but I wouldn’t be eating much protein, whole grains, vegetables, or dairy to supplement… and my food philosophy is all about balance.

My solution to the overcrowded refrigerator produce drawers was to bake these individual crisps, one of which I ate for dessert later that evening, and the rest of which I wrapped up and stored in the freezer for future enjoyment.  

You might do a double-take when you see that the last listed ingredient is – gasp! – butter. It’s no secret that I rarely cook or bake with this ingredient, but a crisp just isn’t a crisp without a bit of butter mixed into the topping.

This is inarguably a lighter version of a classic fruit crisp, but it is sweet and buttery enough to satisfy my craving for an indulgent dessert.

Summer Fruit Crisp

yields 5 servings

Ingredients:

• 4 cups fresh & ripe summer fruit, pitted and chopped if including stone fruit (I used 2 cups organic blueberries & 2 cups chopped organic nectarines)
• 1/4 cup + 1 Tbsp Sucanat or brown sugar, divided
• 1/4 cup + 1 Tbsp whole wheat pastry flour, divided
• 1/4 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 2 Tbsp chilled unsalted butter, cubed

Directions:

1. Preheat oven to 350°F.
2. Coat 5 individual ramekins with canola oil cooking spray.
3. In a medium bowl, toss fruit with 1 Tbsp Sucanat and 1 Tbsp flour. Spoon mixture into prepared ramekins.
4. In the bowl of a food processor, combine the remaining 1/4 cup of Sucanat, 1/4 cup flour, 1/4 cup of rolled oats, and cinnamon. Pulse a few times until mixed. Add cubed butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
5. Bake for 30 minutes, or until the fruit filling is bubbly and the crisp topping is golden.

Enjoy Your Summer Fruit Crisp!

Sunday evening is typically the one night per week I reserve for a long-cooking homestyle dinner.  Especially in the winter, I find it comforting to spend the late afternoon hours. Preparing a main dish that perfumes the apartment with aromas and simmers on the stove or braises in the oven.

Today was such a Sunday. While the Wine-Braised Beef slowly cooked in the oven, I whipped up the perfect starchy accompaniment to soak up all of the succulent beefy juices: Blue Cheese Smashed Potatoes.

Although they sound decadent, these smashed potatoes are actually quite healthy.  I wanted to pair the rich meat with lighter side dishes, and the roasted asparagus and blue cheese smashed potatoes were a great fit.

Yukon golds were the potatoes I had on hand, but red potatoes would be an excellent stand-in. Skim milk and 2% Greek yogurt are healthier options than the traditional whole milk and sour cream, and blue cheese punches up the flavor factor.  

Blue cheese pairs particularly well with red meat, but these smashed potatoes would complement chicken and pork as well.

If you’re looking for a way to liven up mundane smashed potatoes, toss in some blue cheese, and you’ll be good to go!

Blue Cheese Smashed Potatoes

serves 4

• 1 pound Yukon gold potatoes, scrubbed and cut into quarters (about 2-inch pieces)
• 1/4 cup skim milk
• 1/2 Tbsp margarine or butter
• 2 Tbsp 2% plain Greek yogurt
• 3 Tbsp crumbled blue cheese, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Cover potatoes with cold water in a medium stock pot. Bring water to a boil, reduce the heat to a simmer, and cook the potatoes for 10-15 minutes, until easily pierced with a knife.
2. Drain water from the pot, and add to the potatoes the milk, margarine, Greek yogurt, and blue cheese. Smash with a potato masher until the desired texture is achieved. Season to taste with salt and pepper.

Thanks for reading!

White chicken chili is a cozy, comforting, and surprisingly sophisticated twist on the classic beef chili. It’s a hearty, flavorful stew that replaces the traditional ingredients of red kidney beans, tomatoes, and beef with chicken, white beans, green chilies, and a savory, often creamy broth.

Whether you’re craving a quick weeknight dinner, planning a game-day feast, or simply looking for the best white chicken chili recipe winner, this ultimate guide has you covered.

We’ll explore every popular variation, from the easy white chicken chili crockpot version to the 20-minute instant pot white chicken chili, and show you exactly how to make white chicken chili perfectly—no matter your cooking style or dietary needs.

What Is White Chicken Chili?

Definition of White Chicken Chili

What is white chicken chili? At its core, white chicken chili is a hearty American stew featuring chicken and white beans simmered in a light-colored, savory broth.

Unlike its traditional red counterpart, which relies heavily on tomato paste, tomato sauce, and dark chili powder, white chicken chili uses green chiles (like Hatch or mild canned varieties), cumin, oregano, and often a dairy component (cream or cheese) to create its distinctive flavor and color.

How It Differs from Traditional Chili

Feature	Traditional Red Chili	White Chicken Chili
Protein	Ground beef, stew meat	Shredded chicken (breast or thigh)
Liquid Base	Tomato paste, tomato sauce, beef broth	Chicken broth, cream/milk (optional)
Color/Flavor	Deep red, smoky, sweet/spicy	Pale white/cream, earthy, bright, and tangy
Beans	Kidney beans, pinto beans, black beans	White beans (cannellini, Great Northern, navy)
Seasoning	Dark chili powder, cayenne, paprika, cumin	Cumin, oregano, cilantro, green chiles

What Beans Go In White Chicken Chili?

The choice of beans is fundamental to achieving the correct texture and color. What beans go in white chicken chili? The standard choice is a variety of mild, white beans:

• Cannellini Beans: Large, kidney-shaped, and creamy texture. Ideal for flavor and bulk.
• Great Northern Beans: Medium-sized, often used in slow cooker recipes for their ability to hold shape.
• Navy Beans: Smallest of the group, they tend to break down easily, aiding in natural thickening.

Many popular white chicken chili recipes with white beans use a combination of two types to balance texture (some whole, some broken down).

Is White Chicken Chili Healthy?

Is white chicken chili healthy? Generally, yes, it can be very healthy.

• Protein Powerhouse: Chicken and beans provide a high amount of lean protein, which aids in satiety and muscle maintenance.
• Fiber Rich: The white beans are an excellent source of dietary fiber, supporting digestive and cardiovascular health.
• Controllable Fat: The base is typically low-fat chicken broth. The “healthy” factor depends heavily on avoiding excessive additions of cream, cheese, or oil.

Is White Chicken Chili Gluten-Free?

Is white chicken chili gluten free? Almost always, yes. The primary ingredients—chicken, beans, vegetables, broth, and spices—are naturally gluten-free. Just ensure:

1. The chicken broth used is certified gluten-free (some broths contain flavor enhancers with gluten).
2. If you use flour or beer as a thickener, substitute them with cornstarch or chickpea flour.

Ingredients Overview

A truly best white chicken chili recipe hinges on selecting the right ingredients. Understanding the role of each component is key to mastering flavor and texture.

Best Chicken Cuts

Cut	Benefits	Use Case
Boneless, Skinless Chicken Breast	Leanest option, shreds easily.	Healthy White Chicken Chili and Quick Stovetop Versions.
Boneless, Skinless Chicken Thigh	More flavor, higher fat content, and prevents drying out.	Crock pot white chicken chili and slow-cooked recipes.
Rotisserie Chicken	Ultimate convenience, pre-cooked and seasoned.	White chicken chili recipe: rotisserie chicken (fastest method).

Best Beans

As established in Section 1, Cannellini, Great Northern, or Navy beans are the go-to choices. What kind of beans for white chicken chili? You will need:

• Canned Beans (Recommended): Drain and rinse well to remove excess sodium and starches.
• Dried Beans: Require soaking overnight and pre-cooking, but offer the best texture and control over sodium.

Best Seasonings

The flavor profile is built on a simple yet pungent spice blend:

• Cumin: The main earthy, warm spice.
• Dried Oregano: Preferably Mexican oregano for its citrusy, grassy note.
• Green Chiles (Canned): Such as diced mild green chilies or Hatch chiles for a mild, bright flavor.
• Onion and Garlic Powder: Provides depth without the texture of fresh ingredients.

Achieving a Creamy Texture

The secret to a luscious, non-brothy chili lies in the dairy.

• Why cream cheese or heavy cream makes it creamy: Dairy products add richness and body, transforming the broth into a creamy sauce. White chicken chili with cream cheese is a highly popular option, as the cheese melts and emulsifies into the liquid, providing stability and tanginess.
• Healthy Swaps: For a less calorie-dense version:
  • Greek Yogurt: Stirred in at the very end (off the heat) to avoid curdling. Adds tang and protein.
  • Low-Fat Cream Cheese: Use one-third less than the full-fat version.
  • Blended Beans: Pureeing a cup of the white beans and stirring the paste back into the chili is a naturally healthy way to thicken.

Keto & Low-Carb Swaps

For a keto white chicken chili variation, you must eliminate the high-carb beans:

• No Beans: Replace the bulk of the beans with low-carb substitutes.
• Thickeners: Use heavy cream, cream cheese, or xanthan gum.
• Added Vegetables (Optional): Cauliflower florets or diced zucchini can replace some of the bean bulk.

The Best White Chicken Chili Recipe (Stovetop)

This stovetop method is the classic approach, offering the most control over flavor and texture, resulting in the best white chicken chili recipe.

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken breast, cubed.
• Aromatics: 1 large yellow onion, diced; 3 cloves garlic, minced.
• Oil: 1 tbsp olive oil.
• Spices: 1 tbsp cumin, 1 tsp Mexican oregano, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (optional for heat).
• Liquids: 4 cups chicken broth, 1 (15 oz) can white beans (cannellini or Great Northern), rinsed and drained, 1 (4 oz) can diced mild green chiles.
• Flavor Boosts: 1 cup milk or half-and-half (for creamy version), 4 oz cream cheese, cubed (optional).
• Garnish: Cilantro, lime wedges, shredded cheese.

Step-by-Step Stovetop Instructions

1. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides (it does not need to be cooked through). Remove the chicken and set it aside.
2. Build Flavor Base: Add the diced onion to the pot and cook until soft (about 5 minutes). Stir in the minced garlic, cumin, oregano, paprika, and cayenne. Cook for 1 minute until fragrant.
3. Simmer: Pour in the chicken broth and the canned green chiles. Bring the mixture to a simmer.
4. Add Chicken and Beans: Return the chicken to the pot. Add three-quarters of the rinsed white beans.
5. Thicken (Optional Pre-Blend): Take the remaining 1/4 cup of beans and puree them with a splash of broth. Stir this paste back into the chili—this is a healthy white chicken chili way to naturally thicken the stew.
6. Shred and Simmer: Cover and let the chili simmer for 15–20 minutes, or until the chicken is cooked through. Remove the chicken, shred it using two forks, and return it to the pot.
7. Make it Creamy (Optional): If making a creamy white chicken chili, reduce the heat to low. Stir in the milk/half-and-half and the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, creating a rich, smooth consistency. (This answers: how do you make creamy white chicken chili).
8. Serve: Taste and season with salt and pepper. Ladle into bowls and serve with your favorite toppings.

Healthy & Spicy Variations

• Healthy Variation: Skip the cream cheese and heavy cream. Use the bean-blending technique (Step 5) and finish with a dollop of Greek yogurt (off heat).
• Spicy Variation: Double the amount of green chiles, use a jalapeño or serrano pepper in the sauté step, and/or increase the cayenne pepper to 1/2 tsp.
• White Bean Version: Use only one type of white bean (e.g., three cans of Cannellini) instead of mixing.

Crockpot / Slow Cooker White Chicken Chili

The slow cooker is arguably the best method for flavor infusion and convenience. This white chicken chili crockpot recipe is a perfect dump-and-go option.

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs (whole).
• Beans: 2 (15 oz) cans Great Northern or Navy beans, rinsed and drained.
• Liquids/Chiles: 4 cups chicken broth, 2 (4 oz) cans diced mild green chiles.
• Aromatics/Spices: 1 diced onion, 2 tsp minced garlic, 1 tbsp cumin, 1 tsp oregano, salt, and pepper.
• Creamy Add-in (Optional): 8 oz cream cheese, cubed.

Step-by-Step Slow Cooker Instructions

1. Dump-and-Go: Place the whole chicken breasts/thighs in the bottom of the crockpot.
2. Add Ingredients: Add the diced onion, minced garlic, rinsed beans, chicken broth, green chiles, cumin, and oregano.
3. Cook:
   • Low Setting: Cook for 6–8 hours.
   • High Setting: Cook for 3–4 hours.
4. Shred: Once the chicken is easily shreddable, remove it from the crockpot and shred it on a cutting board. Return the shredded chicken to the chili.
5. Thicken/Cream (The Cream Cheese Trick): If using cream cheese, cut it into cubes and add it during the last 30 minutes of cooking. Stir until completely melted and smooth. This prevents the dairy from curdling under prolonged high heat.
6. Serve: Stir well, season to taste, and serve your delicious slow cooker white chicken chili.

5-Ingredient White Chicken Chili Crockpot

For an ultra-easy white chicken chili recipe crock pot, you can simplify the ingredients:

1. 1.5 lbs chicken breast (whole)
2. 2 cans Great Northern beans
3. 1 jar salsa verde
4. 1 (4 oz) can diced green chiles
5. 1 box (32 oz) chicken broth
   • Method: Combine all ingredients in the crockpot and cook on Low for 6 hours. Shred the chicken and serve.

Rotisserie Chicken Modification

If you are using a pre-cooked white chicken chili recipe, rotisserie chicken:

• Start Time: Add the shredded rotisserie chicken only during the last 30-60 minutes of the cook time on Low. This prevents the chicken from becoming rubbery or dry, as it only needs to heat through.

Instant Pot White Chicken Chili

For those short on time, the Instant Pot white chicken chili method delivers the deep, slow-cooked flavor in a fraction of the time.

20-Minute Instant Pot Method

1. Sauté Chicken: Set the Instant Pot to “Sauté” mode. Add 1 tbsp oil and the cubed chicken. Cook until lightly browned. Remove and set aside.
2. Sauté Aromatics: Add the diced onion and sauté for 3 minutes. Stir in the garlic and spices (cumin, oregano) for 1 minute.
3. Deglaze: Pour in 1/2 cup of chicken broth and scrape the bottom of the pot to remove any stuck-on bits (essential to avoid a “Burn” warning).
4. Pressure Cook: Return the chicken to the pot. Add the remaining broth, rinsed beans (reserving a few for mashing/blending if desired), and green chiles. Do NOT stir the contents.
5. Cook Time: Secure the lid, set the vent to “Sealing,” and pressure cook on Manual/Pressure Cook (High) for 8 minutes (for fresh chicken).
6. Release: Perform a Natural Pressure Release (NPR) for 5 minutes, then switch the vent to “Venting” for a Quick Release (QR).
7. Shred and Thicken: Remove the chicken, shred it, and return it. If a creamy base is desired, stir in heavy cream or cream cheese on the “Sauté” setting (low) until melted.

Rotisserie Chicken Option (10-Minute Cook Time)

If using pre-cooked rotisserie chicken:

• Cook Time: Pressure cook for only 2 minutes (Manual/High) to allow the dry ingredients to fully hydrate and the spices to bloom. Follow with a 5-minute NPR. Then add the shredded rotisserie chicken during the final thickening step.

Variations

One of the great joys of this dish is its flexibility. Here are five popular recipe modifications.

1. Creamy White Chicken Chili (The Crowd Pleaser)

Keywords: white chicken chili with cream cheese, creamy white chicken chili

This is the ultimate comfort food version. The key is adding a rich dairy finish.

• Cream Cheese Method: As shown in the stovetop/crockpot steps, add 4–8 oz of cubed cream cheese (full-fat or low-fat) at the end, stirring until completely dissolved. It provides the most stable, luxurious creaminess.
• Heavy cream/Sour Cream Method: Stir in 1/2 to 1 cup of heavy cream or sour cream (or plain Greek yogurt) after the heat is turned off. This prevents curdling.

2. Mexican Street Corn White Chicken Chili

This variation adds the bright, smoky, and salty flavor of Esquites (Mexican street corn salad).

• Ingredients to Add: 1.5 cups frozen corn, roasted (sautéed in a pan until lightly charred), 1/4 cup chopped cotija cheese (optional), 2 tbsp lime juice, and extra cilantro.
• Method: Stir the roasted corn and lime juice into the finished chili. Garnish each bowl generously with cotija cheese and fresh cilantro.

3. Keto White Chicken Chili

Eliminating the beans drastically reduces the carbs, but requires a different approach to bulk and thickening.

• Swap Beans: Replace the beans with 1 cup of diced, lightly steamed cauliflower florets or 1 cup of diced mushrooms.
• Thickening/Cream: Use heavy cream (1 cup) and cream cheese (4 oz) as the primary thickeners. A dash of xanthan gum can be used for extra body (start with 1/4 tsp).
• Nutrition Note: This version will be significantly higher in fat and lower in fiber.

4. Spicy White Chicken Chili

For heat lovers, increasing the spice level is easy.

• Heat Sources:
  • Jalapeños/Serranos: Sauté 1–2 finely diced peppers (with seeds for maximum heat) with the onion.
  • Powders: Increase cayenne pepper to 1/2 tsp or add a pinch of chili powder.
  • Smoky Heat: Add 1/2 tsp of ground chipotle pepper powder for a smoky, rich heat that pairs beautifully with the cumin.

5. White Chicken Chili with Rotisserie Chicken

Keywords: white chicken chili recipe, rotisserie chicken

The ultimate 20-minute weeknight dinner.

• Method: Use the stovetop method, but skip the step of cooking the raw chicken. Simply combine the broth, seasonings, green chiles, and beans. Simmer for 10 minutes to allow the flavors to blend. Stir in 3–4 cups of shredded rotisserie chicken during the final 5 minutes until heated through.

Tips & Troubleshooting

How to Thicken White Chicken Chili

A common issue is a chili that is too watery or brothy. How to thicken white chicken chili?

• The Cream Cheese/Dairy Method: The simplest way to thicken and make it creamy is by stirring in cream cheese or heavy cream at the end (as detailed in Section 3).
• Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a smooth paste (slurry). Stir the slurry into the simmering chili and cook for 2–3 minutes until thickened.
• Blend Some Beans: The healthiest, non-dairy way. Scoop out about 1–1.5 cups of the chili liquid and beans. Blend until smooth and pour the purée back into the pot. The starch from the blended beans provides a natural body.
• Mashed Beans: Use a potato masher to mash some of the beans directly against the side of the pot. This breaks up some beans and releases starch.
• Reduce Uncovered: If the chili is too liquidy, remove the lid and allow it to simmer uncovered for 10–20 minutes. The excess liquid will evaporate, naturally reducing and concentrating the flavors.

How to Make It Creamier

How do you make creamy white chicken chili? If you are avoiding cream cheese but still want that luxurious texture:

• Nutritional Yeast: Stir in 2–3 tablespoons of nutritional yeast for a cheesy, savory flavor without dairy or fat.
• sour cream/Greek Yogurt: Stir 1/4 cup of sour cream or Greek yogurt per 4 servings into the finished product just before serving.

Serving Suggestions

The right pairings and toppings elevate the chili from a stew to a gourmet meal.

Essential Sides

• Cornbread (Classic): A slightly sweet cornbread balances the savory spice perfectly.
• Tortilla Chips: Essential for scooping and crunch.
• Avocado Salad: A simple side salad with avocado, lime, and cilantro provides a cool, fresh contrast.
• Rice: Serving the chili over white or brown rice makes it even heartier.

Top Garnishes

• Fresh Herbs: Cilantro (mandatory!) and finely chopped green onion.
• Acid/Tang: Fresh lime wedges are crucial. A squeeze of lime juice brightens the entire pot.
• Cheese: Shredded Monterey Jack, Pepper Jack, or mild Cheddar.
• Heat: Sliced jalapeños (fresh or pickled).
• Creaminess: A dollop of sour cream or Greek yogurt.

Storage, Freezing & Meal Prep

White chicken chili is fantastic for meal prep, but dairy can complicate storage.

Refrigeration and Shelf Life

How long does white chicken chili last in the fridge?

• Store cooled chili in an airtight container in the refrigerator for 3–4 days.

Freezing Instructions

Can you freeze white chicken chili? Can i freeze white chicken chili? Yes, but with a major caveat regarding the dairy.

1. Dairy-Free Freezing: If you are planning to freeze the chili, do not add cream cheese, heavy cream, or sour cream before freezing. Freeze the broth-based chili only.
2. Container: Use freezer-safe, airtight containers, leaving about an inch of headspace for expansion.
3. Thaw and Reheat: Thaw overnight in the refrigerator. Reheat gently on the stovetop. Once hot, stir in the cream cheese or other dairy additions. Freezing dairy can cause it to separate and become grainy upon reheating.

Best Way to Reheat

• Stovetop (Best): Reheat slowly over medium-low heat, stirring frequently. This is ideal for dairy-based chili to prevent scorching or separation.
• Microwave (Quickest): Use a low power setting and stir every minute.

FAQs

Is white chicken chili healthy?

Yes, generally. It is naturally high in lean protein and fiber (from the beans). The healthiest versions use broth and rely on blended beans or Greek yogurt for creaminess, avoiding heavy cream or excessive cream cheese.

Is white chicken chili gluten-free?

Almost always. The base ingredients—chicken, beans, green chiles, broth, and spices—are all gluten-free. Check the chicken broth label for hidden glutens.

What beans go in white chicken chili?

The preferred beans are white, mild varieties such as Cannellini, Great Northern, or Navy beans.

How do you make white bean chicken chili?

It is the same as white chicken chili. Start by sautéing chicken and spices, add chicken broth, green chiles, and two or more cans of white beans. Simmer until the chicken is cooked through and shredded.

How do you thicken white chicken chili?

You can thicken it using a variety of methods: stirring in melted cream cheese or heavy cream, blending and adding back some of the white beans, or stirring in a cornstarch slurry.

Can you freeze white chicken chili?

Yes, but it is best to freeze the chili before adding any dairy (cream cheese, heavy cream) to prevent the dairy from separating and becoming grainy upon thawing.

How long does white chicken chili last in the fridge?

It lasts safely in an airtight container in the refrigerator for 3–4 days.

Is it spicy?

It is typically mild to medium, relying on green chiles (which are usually mild) and cumin for flavor, not intense heat. You must add cayenne, jalapeños, or chipotle to make it truly spicy white chicken chili.

How to make it vegetarian?

Replace the chicken with 1-2 cans of chickpeas, and add 1/2 cup of corn, 1 cup of diced sweet potato, or mushrooms for bulk. Use vegetable broth instead of chicken broth.

What are the best toppings?

The best toppings include shredded cheese (Monterey Jack/Pepper Jack), fresh cilantro, green onions, sliced avocado, and a squeeze of fresh lime juice.

CONCLUSION

White chicken chili is a versatile, satisfying, and nutritionally beneficial dish that deserves a permanent spot in your rotation. Whether you opt for the quick, no-fuss crockpot white chicken chili, the lightning-fast instant pot white chicken chili, or a luxurious creamy white chicken chili with cream cheese, the simple base flavor of cumin, oregano, and green chiles remains beautifully consistent.

Don’t be afraid to experiment! Make it healthy white chicken chili by loading it with veggies and skipping the heavy cream, or spice it up with chipotle powder. Grab your ingredients, pick your method, and prepare the best white chicken chili recipe to fit your lifestyle.

References

Nutritional Information & Health Benefits

• White Chicken Chili – Mayo Clinic 
• Healthy White Chicken Chili: Nutritious Recipe & Benefits – Spices – Alibaba 
• Award-Winning White Chicken Chili – Panning The Globe 
• Recipe for White Bean Chili with Chicken – California Department of Education 

Recipe Variations and Cooking Methods

• White Chicken Chili – Tastes Better From Scratch 
• The Best White Chili With Chicken Recipe – Serious Eats
• White Chicken Chili Recipe – Add a Pinch 
• Award Winning White Bean Chicken Chili (Stove Top and Slow Cooker Instructions) – Zestes Recipes 

Ingredient Focus (Beans, Cream, and Special Additions)

• The BEST White Chicken Chili recipe – The Recipe Rebel 
• Best White Chicken Chili – Downshiftology 
• Award Winning Best White Chili Recipe Everyone Raves About! – Living On A Dime 

FAQs, Troubleshooting, and Storage

• Easy White Chili Recipe – Allrecipes 
• Award Winning White Chicken Chili Recipe – Food.com 
• White Chicken Chili – Art From My Table