Spicy White Chicken Chili With Lime and Cilantro – Comforting and Easy

This Spicy White Chicken Chili brings warmth without weighing you down. It’s creamy, spicy, and bright, with fresh lime and cilantro to wake everything up. Tender chicken, white beans, and mild green chiles make it friendly for weeknights yet special enough for company.

The heat is adjustable, the ingredients are simple, and the leftovers taste even better the next day. If you want a cozy bowl that doesn’t feel heavy, this is your recipe.

What Makes This Spicy White Chicken Chili Recipe So Good

• Balanced heat and brightness: Jalapeño and spices bring warmth, while lime and cilantro keep every bite fresh and vibrant.
• Weeknight-friendly: Uses cooked or rotisserie chicken, so you can have dinner on the table in around 40 minutes.
• Comforting but light: Creamy texture from beans and a touch of dairy without the heaviness of a red chili.
• Flexible: Works with canned beans, leftover chicken, or even turkey. Easy to make mild or fiery.
• Meal-prep approved: The flavors bloom as it rests, and it reheats beautifully for quick lunches.

Shopping List for Spicy White Chicken Chili

• Cooked chicken: 3 cups shredded or chopped (rotisserie works great)
• White beans: 2 cans (15 ounces each) cannellini or Great Northern, drained and rinsed
• Chicken broth: 4 cups, low-sodium
• Onion: 1 medium yellow onion, diced
• Jalapeño: 1–2, seeded and minced (keep some seeds for extra heat)
• Garlic: 4 cloves, minced
• Green chiles: 1 can (4 ounces) diced mild green chiles
• Spices: ground cumin, ground coriander, dried oregano, chili powder, cayenne (optional)
• Ground white pepper: optional, for gentle heat and aroma
• Lime: 2 limes for juice and zest
• Cilantro: 1 small bunch, chopped
• Creamy element: 1/2 cup sour cream or plain Greek yogurt (or half-and-half for a lighter touch)
• Cream cheese: optional 2 ounces, for extra creamy texture
• Corn: 1 cup frozen or canned (optional)
• Olive oil or butter: for sautéing
• Salt: kosher or sea salt
• Pepper: freshly ground black pepper
• Toppings: avocado, shredded Monterey Jack or pepper jack, tortilla chips, extra lime wedges

How to Make Spicy White Chicken Chili

1. Prep your aromatics: Dice the onion, mince the garlic, and chop the jalapeño.Rinse and drain the beans. Shred or chop the cooked chicken.
2. Bloom the spices: In a large pot or Dutch oven, warm 1–2 tablespoons olive oil over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until softened.Stir in jalapeño and garlic; cook 1 minute. Add 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1 teaspoon chili powder, and a pinch of white pepper and cayenne. Stir until fragrant, about 30 seconds.
3. Build the base: Add the canned green chiles and half of the beans.Pour in the chicken broth. Bring to a gentle boil, then lower to a simmer.
4. Thicken naturally: Use an immersion blender to blend the soup briefly right in the pot, or mash some beans with a spoon against the side. You’re aiming for a slightly creamy base while keeping plenty of texture.
5. Add chicken and remaining beans: Stir in the shredded chicken and the rest of the beans.If using corn, add it now. Simmer 10–15 minutes to let the flavors mingle.
6. Make it creamy: Reduce the heat to low. Stir in sour cream or Greek yogurt.If you want it extra luscious, add the cream cheese and whisk until melted and smooth. Do not let it boil after adding dairy.
7. Finish with brightness: Zest one lime directly into the pot and squeeze in the juice of 1–2 limes, to taste. Fold in a generous handful of chopped cilantro.Taste and adjust with salt, pepper, more lime, or extra cayenne if you want more heat.
8. Serve: Ladle into bowls and top with avocado slices, shredded cheese, more cilantro, and crushed tortilla chips. Add lime wedges on the side.

Keeping Spicy White Chicken Chili Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen overnight.
• Freezing: Skip the dairy before freezing.Freeze the chili base (through step 5) for up to 3 months. Thaw in the fridge, reheat gently, then stir in the dairy and lime/cilantro before serving.
• Reheating: Warm over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water.Adjust lime and salt at the end to wake it back up.

Why This Spicy White Chicken Chili is Good for You

• Lean protein: Chicken offers filling, steady energy without a heavy feel.
• Fiber-rich beans: White beans support digestion and help keep you satisfied.
• Anti-inflammatory spices: Cumin, coriander, and oregano add flavor and beneficial plant compounds.
• Vitamin boost: Lime and cilantro bring vitamin C and antioxidants, plus a fresh taste that encourages lighter eating.
• Smart comfort: The creaminess comes from beans and a modest amount of dairy, so it’s cozy without being overly rich.

What Not to Do

• Don’t boil after adding dairy: High heat can cause curdling. Keep it gentle.
• Don’t skip salt at key steps: Season the onions and taste again at the end. Layered seasoning makes a big difference.
• Don’t forget the lime: The acidity brightens the entire pot.Add some at the end, then adjust to taste.
• Don’t over-blend: You want some chunks of beans and chicken for a satisfying texture.
• Don’t add all the heat at once: Start mild. You can always stir in more jalapeño or cayenne, but you can’t take it out.

Variations of Spicy White Chicken Chili You Can Try

• Stovetop to slow cooker: Sauté the aromatics and spices on the stove, then transfer to a slow cooker with broth, beans, chiles, and chicken. Cook on low 4–6 hours.Stir in dairy, lime, and cilantro at the end.
• Pressure cooker: Sauté onion, jalapeño, garlic, and spices on Sauté. Add broth, beans, chiles, and raw chicken breasts. Cook on High Pressure for 10 minutes; quick release, shred chicken, and finish with dairy, lime, and cilantro.
• Green salsa twist: Stir in 1/2–3/4 cup salsa verde with the broth for tangy depth.
• Roasted poblano upgrade: Roast poblanos under the broiler, peel and chop, then add for a smoky edge.
• Dairy-free: Skip the sour cream and cream cheese.Blend a portion of the beans for creaminess and add a splash of unsweetened cashew milk if desired.
• Extra veg: Stir in chopped zucchini or baby spinach during the last few minutes of cooking.
• Turkey or tofu swap: Use leftover turkey or firm tofu cubes to change it up.

FAQ

How spicy is this chili?

It’s as spicy as you make it. One seeded jalapeño is mild-to-medium. Keep some seeds or add a pinch of cayenne for a bigger kick.

You can always add hot sauce at the table.

Can I use raw chicken instead of cooked?

Yes. Add 1 to 1.5 pounds of raw chicken breasts or thighs after the broth. Simmer until the chicken is cooked through, about 15–20 minutes, then shred and return to the pot before adding dairy and lime.

What’s the best bean for white chili?

Cannellini and Great Northern are both excellent.

Cannellini are creamier; Great Northern hold their shape a bit more. Use what you can find.

How do I make it thicker?

Mash more beans or blend a small portion of the soup. You can also simmer uncovered for a few extra minutes.

If you like it very creamy, stir in the optional cream cheese.

Can I make it ahead?

Absolutely. The flavors meld nicely overnight. Reheat gently and add a squeeze of fresh lime to brighten before serving.

What toppings work best?

Cilantro, avocado, shredded Monterey Jack or pepper jack, tortilla chips, lime wedges, and a drizzle of hot sauce.

A dollop of sour cream is great if you like it extra creamy.

Is it gluten-free?

Yes, as written it’s naturally gluten-free. Just double-check labels on broth and any add-ins.

How can I make it lighter?

Use Greek yogurt instead of sour cream, skip cream cheese, and load up on lime and cilantro. The chili stays satisfying thanks to the beans and spices.

In Conclusion

Spicy White Chicken Chili with Lime and Cilantro gives you comfort and brightness in the same bowl.

It’s simple to make, easy to customize, and perfect for busy nights or relaxed weekends. With a few pantry staples and a couple fresh touches, you’ll have a pot of chili that tastes like you fussed over it. Keep the lime handy, pile on the cilantro, and enjoy a bowl that hits all the right notes.