This Smoky White Chicken Chili has been a blog favorite for over 4 years now. And, one taste will show you why! Every bowl is loaded with nourishing ingredients, like tender chicken breasts, great northern beans, fresh bell pepper, and diced jalapeños, all simmered together in a smoky, flavor-packed broth.

Instead of traditional heavy cream, this recipe uses tangy plain greek yogurt, which creates the same cozy creaminess while keeping the chili a bit lighter. The result is a warm, comforting bowl of chili that's hearty enough for dinner, yet leaves you feeling nourished, not weighed down.

Smoky white chicken chili in a green bowl with a gold spoon.

A comforting white chicken chili without the heavy cream!

Unlike many White Chicken Chilis, this version gets its rich, creamy texture from a combination of blended beans and greek yogurt. I personally prefer this combination because it creates a velvety, thick broth without relying on heavy cream.

While heavy cream can certainly make a chili rich, it can also mute some of the seasonings and create a heavier texture. Using the combination of the chicken broth, veggies, and beans blended together instead, you get a chili base that's much more flavorful and perfectly balanced.

If you've made any of my other soup recipes, like this Chicken Minestrone or Broccoli Cheddar Chicken Soup, you'd know I'm a big fan of adding in some shredded chicken to turn them into a more filling meal. This chili is no exception. Pair it with my favorite homemade cornbread and you've got an easy, comforting meal that's worthy of a spot in your weekly dinner rotation.

Ingredients

Fresh jalapeños and diced green chiles: Both give the soup some heat, so if you don't like a bit of a kick, I'd recommend using only 1 jalapeño and making sure you buy mild chiles.
Smoked paprika: I love using smoked paprika in my chili recipes, just like I do in this Dutch Oven Chili. It lends a great smoky flavor that balances out the savory beans, broth, and other spices.
Low sodium chicken broth: I always prefer low sodium chicken broth so I can remain in control of the salt content. Adjust the chili to taste by adding additional kosher salt if needed.
Greek yogurt: I find that a full-fat plain greek yogurt makes the broth extra creamy. You won't even miss the standard heavy cream!

Instructions

Onion, green pepper, jalapeño, and garlic cooking a large pot.

Place a pot over medium heat. Add oil. Once hot, add onion, green pepper, jalapeño, and garlic. Cook 5 to 7 minutes, stirring occasionally so nothing burns.

Spices added to the pot with the veggies.

Add cumin, chili powder, coriander, smoked paprika, salt, and pepper. Stir. Cook for 1 minute to allow the spices to toast and become more flavorful.

Beans and green chiles added to the pot.

Add beans and green chiles. Stir to combine.

Place chicken on top of the vegetables in the pot. Pour in broth. Make sure the chicken is completely submerged.

Bring to a simmer, then turn heat to low. Cover the pot and let chicken simmer in the broth for 20 to 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Turn off heat.

Remove chicken to a bowl or cutting board. Shred using 2 forks.

Blended broth, beans, and veggies in a blender.

Remove 2 cups of broth, beans, and pepper mixture from the pot. Add it to a blender. Carefully blend until smooth and creamy.

⭐️ Quick Tip! Be very careful when blending hot liquids! The steam can cause pressure in your blender, which can cause it to explode or produce excess steam that can burn you when you remove the lid. Allow steam to slowly release while blending by using a kitchen towel to cover the opening on top.

Greek yogurt, blended bean mixture, chicken, corn, and cheese added to the pot.

Add the yogurt and blended mixture to the pot. Stir to combine. Then, add shredded chicken, corn, and cheddar cheese. Stir again.

White chicken chili in a bowl with cilantro and diced avocado on top.

Serve hot with your favorite garnishes.

A ladle scooping white chicken chili out of a pot.

My Top Tips!

⭐️ Stir in the greek yogurt before adding the remaining ingredients. This allows it to blend in more seamlessly. Also make sure the heat is turned off to prevent the broth from getting grainy!

⭐️ Blend the beans well. The smoother the blended bean mixture, the more creamy and luscious the broth will be.

⭐️ Make sure you're using SMOKED paprika. Smoked paprika will provide more flavor than your regular sweet paprika. It gives a great smokiness, without tasting too fake and processed, while also adding more of a chili-like flavor.