There’s something about a bowl of White Chicken Chili Recipe A Classic Fall Soup that just feels like a hug from the inside out. Imagine tender shredded chicken, creamy white beans, warm spices, and green chiles swimming together in a velvety, soul-soothing broth that’s perfect for blustery nights or cozy weekends at home. This soup is a classic for a reason: it’s quick to pull together, big on flavor, and naturally gluten-free, making it a perfect family meal or a crowd-pleasing option for any gathering.

White Chicken Chili Recipe A Classic Fall Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about straightforward, fresh ingredients that come together for layers of comforting flavor. Each one plays a unique role in building the taste and texture that makes this White Chicken Chili Recipe A Classic Fall Soup so irresistible.

Olive oil: Use a tablespoon to sauté your aromatics and begin a flavor-rich base.
Onion (1 medium, diced): Adds gentle sweetness and depth to your chili as it cooks down.
Garlic (3 cloves, minced): Fresh garlic punches up the aroma and brings out that classic chili warmth.
Cooked shredded chicken (1 pound): Rotisserie or poached chicken saves time and shreds beautifully for a tender bite.
White beans (2 cans, 15 ounces each, drained and rinsed): Creamy beans are the chili’s heart and a healthy source of fiber.
Diced green chiles (1 can, 4 ounces): Brings subtle heat and a pop of tangy flavor.
Ground cumin (1 teaspoon): This spice ties everything together with earthy undertones.
Dried oregano (1 teaspoon): Offers an herby note that balances the creamy elements.
Chili powder (1/2 teaspoon): Just enough for a mild, complex bite—add more for a spicier kick.
Ground coriander (1/2 teaspoon): Lends citrusy warmth as a subtle supporting flavor.
Cayenne pepper (1/4 teaspoon, optional): Turn up the heat if you like things spicy, or omit for milder chili.
Low-sodium chicken broth (4 cups): The foundation for all the other flavors to mingle and shine.
Sour cream (1/2 cup): Swirled in at the end for silkiness and just the right touch of tang.
Heavy cream or half-and-half (1/2 cup): Adds unbeatable creaminess and a luxurious finish.
Salt and pepper to taste: Adjust just before serving to get the seasoning spot-on.
Fresh cilantro, diced avocado, shredded cheese, lime wedges: The finishing garnishes that bring color, texture, and brightness to every bowl.

How to Make White Chicken Chili Recipe A Classic Fall Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. Toss in your diced onions and cook them for 4 to 5 minutes, stirring regularly, until they’re soft and just starting to turn golden around the edges. This slow sauté draws out their natural sweetness, making a delicious, base note for your chili. Add the minced garlic next—just 30 seconds. You’re looking for that irresistible fragrance without letting it brown.

Step 2: Add Chicken and Spices

Once your kitchen smells amazing, stir in the cooked shredded chicken, white beans, and diced green chiles. Sprinkle over the cumin, oregano, chili powder, coriander, and cayenne if you want that extra zip. Give everything a good toss to coat the ingredients evenly with the spices, letting the flavors wake up in the warm pot for a minute.

Step 3: Build the Broth

Pour in your chicken broth, scraping up any bits that may have stuck to the bottom. Bring the mixture to a gentle boil, then immediately drop the heat to a simmer. Let this bubble away, uncovered, for 20 to 25 minutes. This step is where the magic happens—your kitchen fills with tempting aromas while the soup gets richer and the flavors deepen.

Step 4: Creamy Finish

Lower the heat and swirl in the sour cream and heavy cream or half-and-half. Stir until the chili looks creamy and inviting, then let it warm through for another 5 minutes. Taste and season with salt and pepper as needed. At this point, your White Chicken Chili Recipe A Classic Fall Soup is ready to ladle up and enjoy.

How to Serve White Chicken Chili Recipe A Classic Fall Soup

Garnishes

The right garnishes can turn each serving into a custom masterpiece! A handful of fresh cilantro brightens things up, diced avocado brings creamy contrast, and a sprinkle of shredded cheese adds irresistible meltiness. Don’t forget the lime wedges—a quick squeeze right before eating gives a little hit of brightness that ties all the flavors together.

Side Dishes

This chili is a showstopper on its own but plays very well with sides. I love serving it with warm, crusty bread (like a rustic sourdough), or a pan of freshly baked cornbread if you want to keep the vibes extra cozy and comforting. A simple green salad tossed with a citrusy vinaigrette balances the chili’s richness beautifully.

Creative Ways to Present

White Chicken Chili Recipe A Classic Fall Soup is just as perfect for a hearty weeknight meal as it is for entertaining friends. Try serving it in small mugs for a fun, casual party starter, or set up a toppings bar so everyone can personalize their bowl to their heart’s content. It’s also great in bread bowls if you want that wow factor for holiday gatherings.

Make Ahead and Storage

Storing Leftovers

One of my favorite things about this White Chicken Chili Recipe A Classic Fall Soup is how well it keeps. Simply let any leftovers cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. The flavors continue to meld, making tomorrow’s lunch even better!

Freezing

This chili freezes like a dream. Pour cooled portions into freezer-friendly bags or containers (leaving a bit of room for expansion) and freeze for up to 3 months. Thaw in the fridge overnight before reheating, and you’ll have a comforting meal at the ready every time you crave it.

Reheating

For best results, reheat your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also warm individual portions in the microwave, stopping to stir every minute or so for even warming. If it thickens up in the fridge or freezer, just add a splash of broth or water until it’s back to your ideal consistency.

FAQs

Can I use uncooked chicken instead of cooked?

Absolutely! You can add raw, diced chicken right after the onions and garlic are softened, then sauté until it’s mostly cooked through before proceeding with the recipe as written. The rest of the simmer time will finish cooking it perfectly.

Is this chili spicy?

This White Chicken Chili Recipe A Classic Fall Soup has a gentle warmth but isn’t overly spicy. The optional cayenne pepper lets you tailor the heat level to your taste—add more for a bolder kick, or leave it out for a mild, family-friendly chili.

Can I make this White Chicken Chili Recipe A Classic Fall Soup dairy-free?

Definitely! Swap in unsweetened coconut cream or your favorite plain dairy-free yogurt for the sour cream, and use a dairy-free creamer or more broth in place of the heavy cream. The soup will still be rich and delicious.

What kind of white beans should I use?

Great Northern, cannellini, or navy beans all work beautifully in this recipe. They have a creamy texture and mild flavor that complement the chicken and spices without overwhelming the dish.

How can I make the chili thicker?

For a heartier texture, mash some of the white beans before adding them to the pot or let the soup simmer a bit longer uncovered to allow some of the liquid to evaporate. Both easy tweaks will give you a thicker, more stew-like chili.

Final Thoughts

If you’re craving coziness in a bowl, you really can’t beat this White Chicken Chili Recipe A Classic Fall Soup. It’s a longtime favorite in my kitchen for good reason: comforting, easy, and always guaranteed to disappear fast. Give it a try—you might just find yourself making it on repeat all season long!