Name: Southwest White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwest
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced (optional for heat); 2 cans (15 oz / 425 g each) white beans, drained and rinsed; 1 can (4 oz / 113 g) diced green chilies; 2 cups cooked shredded chicken (rotisserie works great); 4 cups chicken broth; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp oregano; ½ tsp salt (more to taste); ¼ tsp black pepper; ½ cup sour cream (or Greek yogurt); ½ cup shredded Monterey Jack or Pepper Jack cheese; Juice of 1 lime; Fresh cilantro, chopped, for garnish

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Southwest White Chicken Chili is my absolute favorite solution when I want something cozy, hearty, and brimming with bold Southwestern flair—all in a single bowl! This chili marries juicy shredded chicken, creamy white beans, aromatic chilies, and a just-right touch of spice. Swirled with luscious sour cream and finished with citrusy lime, it’s the weeknight hero that delights a crowd or makes a comforting dinner for two. Whether you’re gathering around the table on a chilly evening or looking for the perfect game day meal, this easy, flavor-packed dish delivers every time.

Southwest White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Southwest White Chicken Chili lies in its simple, colorful ingredients. Each one brings a key note—whether it’s smokiness, creaminess, or a little bright crunch. With just a quick chop, a sprinkle of spice, or a handful of cheese, you’ll soon have a chili that’s layered, hearty, and deeply satisfying.

Olive oil: Gives you a rich base to sauté the aromatics and helps meld the flavors together.
Onion: Adds natural sweetness and the perfect aromatic foundation.
Garlic: Boosts depth and makes every bite more inviting.
Jalapeño (optional): Brings gentle warmth—add more or less depending on your heat preference.
White beans: Make the chili creamy and thick while providing protein and body.
Diced green chilies: Deliver that mild, tangy Southwest flavor without overwhelming heat.
Cooked shredded chicken: Rotisserie chicken is a lifesaver for speedy prep and tender, flavorful meat.
Chicken broth: Keeps everything luscious and brings it all together with savory depth.
Ground cumin: Essential for that earthy, smoky Southwest flavor profile.
Chili powder: Adds a gentle background heat and beautiful color.
Smoked paprika: For that subtle smokiness that makes this chili something special.
Oregano: Brings a lovely herbal note that brightens up the whole bowl.
Salt: Enhances every bite and balances the spices—taste as you go.
Black pepper: Rounds out the flavors with a tiny kick.
Sour cream (or Greek yogurt): Swirled in at the end for velvety texture and a tangy finish.
Shredded Monterey Jack or Pepper Jack cheese: Melts beautifully for extra creamy richness and a hint of spice.
Lime juice: A squeeze at the end pulls all the flavors together with brightness.
Fresh cilantro: The perfect garnish, adding freshness and a pop of color to your bowl.

How to Make Southwest White Chicken Chili

Step 1: Sauté Aromatics

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once shimmering, toss in the diced onion, minced garlic, and jalapeño (if using). Sauté for about 3 to 5 minutes, stirring often, until the onion looks translucent and smells incredible. This step draws out all those aromatic oils and forms the base that gives your chili so much robust flavor from the get-go.

Step 2: Add the Core Ingredients

It’s time to layer in the stars of the Southwest White Chicken Chili! Pour in your drained white beans, green chilies, shredded chicken (rotisserie saves tons of time here), and the chicken broth. Stir everything together gently, allowing those flavors to get friendly and start melding.

Step 3: Season and Simmer

Add your cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the pot. Give it all a big stir so the spices coat every ingredient. Bring the chili to a simmer and let it gently bubble (uncovered is fine!) for about 20 minutes. This is when the flavors really come alive, and the beans get extra creamy. If you like a thicker texture, mash a ladleful of beans in the pot—such a simple trick!

Step 4: Creaminess Arrives

Reduce the heat to low and stir in the sour cream and shredded cheese. The chili will instantly take on a rich, creamy texture that clings to every spoonful. Stir well to melt the cheese and distribute everything evenly, avoiding any curdling by keeping the heat gentle at this point.

Step 5: Finish with Freshness

Turn off the heat. Squeeze in the juice of a lime, then taste and adjust seasoning if needed. This little burst of citrus really lifts the flavors, making the whole Southwest White Chicken Chili sing. Ladle into bowls, top with fresh cilantro, and you’re ready to serve!

How to Serve Southwest White Chicken Chili

Garnishes

The right garnishes take Southwest White Chicken Chili from really good to over-the-top great. I always pile on chopped fresh cilantro, a wedge of lime, and (if I’m feeling extra indulgent) more shredded cheese. Try a dollop of sour cream, sliced avocado, or a handful of crushed tortilla chips for crunch and extra Southwest flair. Let everyone at the table customize their own bowl!

Side Dishes

Pairing matters, and this creamy chili shines next to classic sides. Crisp, buttery cornbread is a go-to for mopping up every drop. Tortilla chips for dipping are always a hit, especially with a quick guacamole or zesty salsa on the side. For a contrast in textures, serve with a simple cabbage slaw or even a green salad drizzled with lime vinaigrette.

Creative Ways to Present

Don’t be afraid to have a little fun with presentation! Serve Southwest White Chicken Chili in rustic mugs for a casual game day feel, or ladle it into bread bowls for total cozy comfort. For gatherings, try setting up a build-your-own chili bar, complete with all the fixings—everyone can make their bowl just the way they like it.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your Southwest White Chicken Chili in an airtight container in the fridge for up to 4 days. It actually gets even tastier as the flavors mingle overnight! Just make sure to cool the chili completely before refrigerating for best freshness.

Freezing

This chili is a champion for meal prep. Pour cooled chili into freezer-safe bags or containers, removing excess air, and freeze for up to 3 months. For best results, hold off on adding the dairy (sour cream and cheese) until after thawing and reheating—it keeps the texture smooth and avoids separation.

Reheating

To reheat from the fridge, gently warm Southwest White Chicken Chili in a pot over medium-low heat, stirring often. If the chili has thickened, splash in a little broth or water to loosen it up. From the freezer, thaw overnight in the fridge, then reheat on the stove, stirring in the dairy components at the end for that signature creaminess.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover cooked turkey is a fantastic substitute for chicken and absorbs all those spices beautifully. Just shred or chop it and use a 1:1 swap for the cooked chicken.

How do I make it vegetarian?

For a vegetarian version of Southwest White Chicken Chili, simply leave out the chicken and use vegetable broth. You can add extra beans, corn, or even diced sweet potato for a hearty, plant-based take.

Is this chili spicy?

You control the heat! The base recipe is mild, thanks to seeded jalapeño and gentle green chilies. If you want more kick, leave the jalapeño seeds in or add a pinch of cayenne. For a milder pot, skip the jalapeño entirely.

What’s the best way to thicken the chili?

For extra thickness, mash about one cup of the beans before adding them to the pot, or use a potato masher directly in the chili as it simmers. The result is a creamier, heartier bowl without adding flour or thickeners.

Can I cook this in a slow cooker or Instant Pot?

Yes! For the slow cooker, combine everything except the dairy and cheese and cook on low for 6–7 hours or high for 3–4 hours. Stir in the sour cream and cheese at the end. For the Instant Pot, cook on manual high pressure for 10 minutes, release the pressure, then add dairy and cheese before serving.

Final Thoughts

If you’ve been searching for a soul-warming, easy-to-make dinner that packs a punch of flavor and a lot of comfort, Southwest White Chicken Chili is calling your name. From those bubbling, creamy spoonfuls to the zesty lime finish, this recipe brings a taste of the Southwest right to your kitchen. Give it a try soon—you’ll want it on repeat all season long!