Simple Kid-Friendly White Chicken Chili

Here is my favorite white chicken chili recipe, with tender chicken, great northern beans, mild green chilies, and a creamy base that even picky eaters will love.

This white chicken chili is on repeat at our house during the colder months. I make a big pot on Sunday and we eat it throughout the week, sometimes with cornbread, sometimes just on its own. It’s mild enough for kids but still has great flavor for adults.

What Kind of Beans Should I Use?

Great northern beans are the classic choice for white chicken chili because they’re creamy, mild, and hold their shape well during cooking. You can find them canned in most grocery stores, which makes this recipe super convenient. If you can’t find great northern beans, cannellini beans (white kidney beans) or navy beans work just as well and have a similar texture and flavor. Just be sure to drain and rinse your canned beans before adding them to the pot to remove excess sodium and that slightly metallic canned taste.

Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breast: Chicken thighs work great here and actually add more flavor. You can also use a rotisserie chicken – just shred about 3 cups of meat and add it toward the end of cooking.
• Great northern beans: Cannellini beans or navy beans are perfect substitutes. You can even use a mix of different white beans if that’s what you have in your pantry.
• Kale: Since kale is optional anyway, you can swap it with spinach, Swiss chard, or just skip the greens altogether. If using spinach, add it in the last few minutes since it wilts quickly.
• Green bell pepper: Any color bell pepper works fine – red, yellow, or orange will add a slightly sweeter flavor than green.
• Sour cream: Greek yogurt is already listed as an option, but plain yogurt or even cream cheese (about 4 ounces, softened) will give you that creamy texture too.
• Diced green chilies: If your kids are sensitive to spice, you can reduce the amount or leave them out completely. The chili will still taste good, just milder.
• Milk: Any milk you have works – whole, 2%, or even unsweetened almond milk if you’re avoiding dairy.

Watch Out for These Mistakes While Cooking

The biggest mistake with white chicken chili is adding the sour cream while the pot is still on the heat, which can cause it to curdle and separate – always remove the pot from the burner first, then stir in the sour cream and milk for a smooth, creamy finish.

Another common error is overcooking the chicken at the beginning, so aim to cook it until it’s just barely done since it’ll continue cooking in the simmering broth for another 30 minutes.

Don’t skip blending that last can of beans, as this step is what gives the chili its thick, creamy texture without needing heavy cream or flour.

Finally, if your kids are sensitive to spice, start with half the can of green chilies and taste before adding more – you can always add heat, but you can’t take it away.

What to Serve With White Chicken Chili?

This white chicken chili is perfect with warm cornbread or corn muffins on the side – they’re great for soaking up all that creamy broth. I love setting out a toppings bar with shredded cheese, extra sour cream, sliced avocado, and crushed tortilla chips so everyone can customize their bowl. If you want to make it more filling, serve it over rice or with some warm flour tortillas for scooping. For a lighter option, a simple side salad with lime vinaigrette balances out the richness of the chili nicely.

Storage Instructions

Store: This white chicken chili keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s perfect for making ahead for busy weeknights. Just wait to add the sour cream until you reheat it, since dairy can separate when stored.

Freeze: You can freeze this chili for up to 3 months, but leave out the sour cream before freezing. Let it cool completely, then store in freezer-safe containers or bags. When you’re ready to eat it, thaw overnight in the fridge and stir in fresh sour cream when reheating.

Reheat: Warm the chili on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a splash of chicken broth if it seems too thick, then stir in the sour cream at the end.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 130-150 g
• Fat: 40-50 g
• Carbohydrates: 240-270 g

Ingredients

For the base:

• 2 celery stalks (diced into 1/2-inch pieces)
• 1 medium onion (diced into 1/2-inch pieces)
• 1 tbsp olive oil (or any neutral oil like canola)
• 1 lb chicken breast (cut into 1-inch chunks)
• 1 garlic clove (freshly minced)
• 1 medium green bell pepper (diced)

For the chili:

• 1 cup frozen corn (I use Birds Eye)
• 1 tsp ground cumin (freshly ground preferred)
• 1/2 tsp ground black pepper
• 1 tsp dried oregano
• 1/2 bunch kale (roughly chopped)
• 1 tsp salt
• 1 can diced green chilies
• 3 (15 oz) cans great northern beans (drained and rinsed)
• 1.5 cups low-sodium chicken broth

For finishing:

• 1/2 cup milk (whole milk gives better richness)
• 1 cup sour cream (makes it extra creamy)

Step 1: Prepare All Ingredients (Mise en Place)

• 2 celery stalks
• 1 medium onion
• 1 lb chicken breast
• 1 garlic clove
• 1 medium green bell pepper
• 1/2 bunch kale

Dice the celery and onion into 1/2-inch pieces, mince the garlic clove, and cut the chicken breast into 1-inch chunks.

Dice the green bell pepper and roughly chop the kale.

Having everything prepped and ready before you start cooking ensures the chili comes together smoothly without scrambling mid-recipe—this is especially important when cooking for kids who are waiting to eat!

Step 2: Sear the Chicken and Build the Flavor Base

• 1 tbsp olive oil
• 1 lb chicken breast
• 1 medium onion
• 1 garlic clove

Heat the olive oil in a large pot over medium-high heat until shimmering.

Add the chicken chunks and cook for 5-6 minutes, stirring occasionally, until the surface is golden and the chicken is mostly cooked through but not yet fully done.

This browning step develops flavor that will carry through the entire chili.

Add the diced onion and minced garlic, stirring constantly, and cook for another 3-4 minutes until the onion begins to soften and becomes fragrant.

Step 3: Add Vegetables and Seasonings

• 2 celery stalks
• 1 medium green bell pepper
• 1 cup frozen corn
• 3 cans great northern beans
• 1.5 cups low-sodium chicken broth
• 1 can diced green chilies
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp ground black pepper

Add the diced celery and green bell pepper to the pot and stir well, cooking for 2-3 minutes to soften slightly.

Next, add the frozen corn, drained and rinsed great northern beans, chicken broth, diced green chilies, cumin, oregano, salt, and black pepper.

Stir everything together thoroughly to distribute the seasonings evenly throughout the pot.

I like to taste the broth at this point and adjust the seasoning if needed—it’s much easier to fix now than after simmering.

Step 4: Simmer and Meld the Flavors

• 1/2 bunch kale

Bring the chili to a boil over medium-high heat, then reduce the heat to medium-low and cover with a lid.

Simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked through and the vegetables are tender.

Add the chopped kale during the last 5 minutes of simmering so it softens but retains some texture and nutrients.

The long simmer allows all the flavors to meld together beautifully.

Step 5: Add Creaminess and Final Richness

• 1/2 cup milk
• 1 cup sour cream

Remove the pot from heat.

In a small bowl, blend or mash one of the reserved cans of great northern beans with a fork until mostly smooth, then stir this mixture back into the chili—this creates a naturally creamy texture that kids love.

Pour in the milk and sour cream, stirring gently until well combined.

I prefer whole milk for its richness, which makes the chili feel more indulgent without being heavy.

The sour cream should be stirred in off the heat to prevent any chance of curdling.

Step 6: Serve and Enjoy

Ladle the chili into bowls and serve warm.

This white chicken chili tastes great on its own, but consider topping with shredded cheese, crushed tortilla chips, or a dollop of sour cream for added appeal to younger eaters.

Leftovers keep well in the refrigerator for up to 4 days.

Simple Kid-Friendly White Chicken Chili

Delicious Simple Kid-Friendly White Chicken Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 7 servings

Calories 1900 kcal

Ingredients

  

For the base:

• 2 celery stalks (diced into 1/2-inch pieces)
• 1 medium onion (diced into 1/2-inch pieces)
• 1 tbsp olive oil (or any neutral oil like canola)
• 1 lb chicken breast (cut into 1-inch chunks)
• 1 garlic clove (freshly minced)
• 1 medium green bell pepper (diced)

For the chili:

• 1 cup frozen corn (I use Birds Eye)
• 1 tsp ground cumin (freshly ground preferred)
• 1/2 tsp ground black pepper
• 1 tsp dried oregano
• 1/2 bunch kale (roughly chopped)
• 1 tsp salt
• 1 can diced green chilies
• 3 (15 oz) cans great northern beans (drained and rinsed)
• 1.5 cups low-sodium chicken broth

For finishing:

• 1/2 cup milk (whole milk gives better richness)
• 1 cup sour cream (makes it extra creamy)

Instructions

 

• Dice the celery and onion into 1/2-inch pieces, mince the garlic clove, and cut the chicken breast into 1-inch chunks. Dice the green bell pepper and roughly chop the kale. Having everything prepped and ready before you start cooking ensures the chili comes together smoothly without scrambling mid-recipe—this is especially important when cooking for kids who are waiting to eat!
• Heat the olive oil in a large pot over medium-high heat until shimmering. Add the chicken chunks and cook for 5-6 minutes, stirring occasionally, until the surface is golden and the chicken is mostly cooked through but not yet fully done. This browning step develops flavor that will carry through the entire chili. Add the diced onion and minced garlic, stirring constantly, and cook for another 3-4 minutes until the onion begins to soften and becomes fragrant.
• Add the diced celery and green bell pepper to the pot and stir well, cooking for 2-3 minutes to soften slightly. Next, add the frozen corn, drained and rinsed great northern beans, chicken broth, diced green chilies, cumin, oregano, salt, and black pepper. Stir everything together thoroughly to distribute the seasonings evenly throughout the pot. I like to taste the broth at this point and adjust the seasoning if needed—it's much easier to fix now than after simmering.
• Bring the chili to a boil over medium-high heat, then reduce the heat to medium-low and cover with a lid. Simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked through and the vegetables are tender. Add the chopped kale during the last 5 minutes of simmering so it softens but retains some texture and nutrients. The long simmer allows all the flavors to meld together beautifully.
• Remove the pot from heat. In a small bowl, blend or mash one of the reserved cans of great northern beans with a fork until mostly smooth, then stir this mixture back into the chili—this creates a naturally creamy texture that kids love. Pour in the milk and sour cream, stirring gently until well combined. I prefer whole milk for its richness, which makes the chili feel more indulgent without being heavy. The sour cream should be stirred in off the heat to prevent any chance of curdling.
• Ladle the chili into bowls and serve warm. This white chicken chili tastes great on its own, but consider topping with shredded cheese, crushed tortilla chips, or a dollop of sour cream for added appeal to younger eaters. Leftovers keep well in the refrigerator for up to 4 days.