White Chicken Chili Recipe
This cozy White Chicken Chili Recipe is creamy, hearty, and full of flavor—an easy, family-friendly bowl of comfort that works on busy weeknights, game days, and chilly weekends alike.
I’ve been making some version of white chicken chili for years, and it’s become one of those “everyone sighs with happiness” dinners around here. This creamy white chicken chili has tender shredded chicken, white beans, a gentle kick of green chiles, and just enough spice to keep things interesting without blowing anyone’s head off. You can make it as a slow cooker white chicken chili or as a quick stovetop white chicken chili, and you can keep it mild or turn it into a spicy white chicken chili depending on your crowd.
As a 50-year-old mom who’s cooked a whole lot of weeknight dinners, I love that this recipe hits that sweet spot: it tastes like it simmered all day, but it’s honestly pretty low-effort. It’s also naturally gluten free, packed with protein and fiber, and easy to tweak into a healthy white chicken chili if you like things a bit lighter.
Why You’ll Love This Recipe
Let me explain why this particular White Chicken Chili Recipe has become such a regular in my rotation:
- Simple ingredients, big flavor – Pantry staples like canned beans, broth, and green chiles come together into a rich, Tex-Mex white chili that tastes restaurant-level.
- Ready in about 40 minutes – On the stovetop, this is absolutely a weeknight chili recipe; no need to simmer for hours.
- Slow cooker or stovetop friendly – You can toss everything in the slow cooker in the morning or make a one pot chili recipe after work.
- Use rotisserie chicken – Transform leftover or rotisserie chicken into a hearty chicken chili without extra fuss.
- Mild or spicy—your call – Keep it a kid-approved mild white chicken chili, or add jalapeños and extra chili for a spicy white chicken chili.
- Creamy without being heavy – A mix of cream cheese and a touch of half-and-half (or Greek yogurt) makes ultra creamy white chicken chili without feeling over-the-top.
- Gluten free comfort food – Naturally gluten free white chili that feels like classic comfort food, just lighter and brighter.
- Perfect for game day – This is a fantastic game day chili recipe that sits happily in a slow cooker and feeds a crowd.
- Great for meal prep – The flavors only get better by the next day, and it freezes well for busy nights.
- Customizable toppings bar – Everyone can “decorate” their own bowl with cheese, avocado, tortilla chips, cilantro, and more.
Ingredients
Here’s everything you’ll need for this White Chicken Chili Recipe. This version leans toward a creamy white bean chicken chili with Tex-Mex flair.
Serves about 6–8 people.
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2 tablespoons olive oil (or avocado oil)
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1 medium yellow onion, finely chopped
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1 medium jalapeño, seeded and minced (leave seeds for more heat, or skip for very mild chili)
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3 cloves garlic, minced
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1 ½ teaspoons ground cumin
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1 teaspoon chili powder (use mild or hot depending on your preference)
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1 teaspoon dried oregano (Mexican oregano if you have it)
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½ teaspoon smoked paprika (adds a subtle smoky note; regular paprika works too)
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½ teaspoon ground coriander (optional but lovely for that “restaurant chili” flavor)
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1 teaspoon kosher salt, plus more to taste
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½ teaspoon black pepper
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4 cups low-sodium chicken broth (I like Better Than Bouillon for extra depth)
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2 (4-ounce) cans diced green chiles, mild or hot
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2 (15-ounce) cans great northern beans, drained and rinsed (or cannellini or navy beans)
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1 ½ to 2 pounds cooked chicken, shredded
- Rotisserie chicken, leftover roast chicken, or poached chicken breasts all work.
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1 cup frozen corn kernels (no need to thaw; canned corn, drained, also works)
For the creamy base:
- 4 ounces cream cheese, softened and cut into cubes (use full-fat for best creaminess)
- ¾ cup half-and-half or whole milk
- For a lighter, healthy white chicken chili: use ¾ cup plain whole milk Greek yogurt instead and stir in off the heat.
To finish:
- ½ lime, juiced (about 1 tablespoon)
- ¼ cup fresh cilantro, chopped (optional, but brightens the whole pot)
Toppings (mix and match):
- Shredded Monterey Jack or Pepper Jack cheese
- Sliced avocado or guacamole
- Crushed tortilla chips or tortilla strips
- Extra chopped cilantro
- Sour cream or Greek yogurt
- Pickled jalapeños
- Diced red onion or scallions
Ingredient Notes & Tips
- Chicken: If you’re starting from raw, you can simmer 2 large chicken breasts in the broth for 15–20 minutes, then shred and return to the pot. Rotisserie chicken chili is my go-to for busy nights, though.
- Beans: Great northern beans stay tender but intact. Cannellini beans give a creamier texture. Use what’s already in your pantry.
- Heat level: Between the jalapeño, green chiles, and chili powder, you can easily swing this from mild to boldly spicy. Taste as you go.
- Dairy: For extra creamy white chicken chili, you can bump the cream cheese to 6 ounces. For a lighter, healthy twist, lean on Greek yogurt and skip the cream cheese.
Directions (Stovetop White Chicken Chili)
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Sauté the aromatics
Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft and translucent. Add the jalapeño and cook for another 1–2 minutes. You want everything fragrant but not browned. -
Toast the spices
Add the minced garlic, cumin, chili powder, oregano, smoked paprika, coriander, remaining salt, and black pepper. Stir constantly for 30–60 seconds. The spices should smell toasty and bold; this “wakes them up” and builds that deep Tex-Mex white chili flavor. -
Add broth, chiles, and beans
Pour in the chicken broth, then stir in the canned green chiles and the rinsed white beans. Scrape up any browned bits from the bottom of the pot with a wooden spoon—those little caramelized spots equal flavor. -
Simmer with chicken and corn
Add the shredded chicken and corn. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15–20 minutes. The chili will thicken slightly as the beans break down; stir occasionally so nothing sticks. -
Make it creamy
Turn the heat to low. Stir in the cream cheese cubes, letting them melt slowly, and then add the half-and-half or milk. Keep stirring until everything is silky and well combined—don’t let it boil hard once the dairy is in, or it may separate a bit. (If you’re using Greek yogurt instead of cream, remove the pot from heat, let it cool a few minutes, then stir in the yogurt.) -
Adjust and brighten
Squeeze in the lime juice and stir in the cilantro, if using. Taste and adjust with more salt, pepper, or lime as needed. If you want a thicker white bean chicken chili, lightly mash some of the beans against the side of the pot with a spoon, or use an immersion blender for 5–10 seconds at most. -
Serve with toppings
Ladle the creamy white chicken chili into bowls and set out your toppings bar—cheese, avocado, chips, jalapeños, extra cilantro. Let everyone build their own perfect bowl. That little bit of crunch from tortilla chips on top makes it feel like a game day chili recipe, even on a Tuesday.
Slow Cooker White Chicken Chili Directions
If you’d rather use your Crock-Pot or slow cooker:
- Add onion, jalapeño, garlic, spices, chicken broth, green chiles, beans, corn, and raw boneless, skinless chicken breasts (about 1 ½–2 pounds) to a 5–6 quart slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken, shred with two forks, then return it to the slow cooker.
- Stir in the cream cheese and half-and-half. Cover and cook on Low for 20–30 more minutes, stirring once or twice, until creamy. Add lime juice and cilantro, then serve.
This slow cooker white chicken chili is perfect for busy days, potlucks, and Sunday football.
Servings & Timing
- Yield: About 6–8 servings (great for a family dinner chili or for leftovers)
- Prep Time: 15 minutes (mostly chopping onions and shredding chicken)
- Cook Time (Stovetop): 25–30 minutes
- Total Time: About 40–45 minutes
Slow cooker version takes longer clock time, but almost all of it is hands-off.
Variations
Here’s where it gets fun—this White Chicken Chili Recipe is a great base you can play with:
- Extra Spicy White Chicken Chili: Add another jalapeño (with seeds), use hot green chiles, and swap Pepper Jack for the cheese topping.
- Super Mild White Chicken Chili: Skip the jalapeño, use mild green chiles, and cut the chili powder in half; this makes a very kid-friendly chili.
- Healthy White Chicken Chili: Use Greek yogurt instead of cream cheese and half-and-half, and bump up the beans to three cans for extra fiber.
- Mexican Style White Chili: Add 1 teaspoon ground cumin extra, ½ teaspoon ground coriander, and top with queso fresco, radishes, and extra lime.
- Tex-Mex White Chili: Stir in a small can of fire-roasted corn and top with shredded cheddar, pickled jalapeños, and crushed Fritos.
- Vegetarian White Chili: Skip the chicken, add an extra can of white beans and a can of chickpeas, and use vegetable broth—still hearty, still cozy.
Storage & Reheating
One of my favorite things about this hearty chicken chili is how well it keeps.
- Refrigerator: Store cooled chili in airtight containers in the fridge for 3–4 days. The flavors deepen as it rests.
- Freezer: For longer storage, ladle cooled chili into freezer-safe containers or zip-top bags (leave an inch of space for expansion). Freeze for up to 3 months. Label with the date so you remember what’s what.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring often, until hot. If it’s too thick, add a splash of chicken broth or water. You can also microwave individual portions in 30–60 second bursts, stirring between each.
- From frozen: Thaw in the fridge overnight, then reheat as above. In a pinch, you can reheat from frozen on low in a covered pot, but stir often.
- Make-ahead tip: This is a perfect make-ahead weeknight chili recipe. Cook it a day ahead, cool, and store. Reheat right before serving and refresh with an extra squeeze of lime and a handful of cilantro.
Notes From My Kitchen
After testing this White Chicken Chili Recipe more times than I can count (my family hasn’t complained once), here are a few little lessons:
- Salt at the end, too. The saltiness of your broth and your canned beans can vary a lot. Always taste right before serving and adjust.
- Thicker vs. thinner. If you like a thicker, stick-to-your-ribs comfort food chili, mash some beans or simmer a few minutes longer. For a thinner soup-style chili, add an extra ½–1 cup of broth.
- Don’t rush the cream cheese. Letting it melt slowly over low heat helps it incorporate smoothly and gives that velvety texture we all love.
- Toppings change the mood. Cheese + chips + jalapeños feel like game day; avocado + cilantro + Greek yogurt feel like a lighter, healthy weeknight dinner. Same chili, different vibe.
- Kids vs. adults. When my kids were little, I made a very mild white chicken chili and set out hot sauce at the table. That way, everyone’s happy and you’re not cooking two separate meals.
- Leftover magic. Leftover chili over a baked potato, or as a topping for nachos, is dangerously good. I’ve even used it in quesadillas—like a cheesy, shredded chicken chili pocket.
FAQs
1. Can I make this White Chicken Chili Recipe ahead of time?
Yes, it actually tastes better the next day as the flavors meld. Store it in the fridge and reheat gently on the stovetop or in the microwave.
2. How can I make this chili thicker?
Mash some of the white beans directly in the pot or simmer uncovered for a few extra minutes. You can also stir in a small handful of shredded cheese to help thicken.
3. Is this white chicken chili gluten free?
Yes, as written this is a gluten free white chili, assuming your broth and canned ingredients are certified gluten free. Always check labels if you’re cooking for someone with celiac disease.
4. What’s the best chicken to use?
Rotisserie chicken is the fastest and gives great flavor, but leftover roasted or grilled chicken works well too. If you’re starting from raw, simmer chicken breasts or thighs in the broth, then shred.
5. Can I use a different type of bean?
Definitely. White kidney (cannellini), navy, or even pinto beans will work. The texture of each is slightly different, but it’ll still be a delicious shredded chicken chili.
6. How do I make it spicier without ruining it for everyone?
Keep the base mild, then set out sliced fresh jalapeños, hot sauce, crushed red pepper, or spicy salsa as toppings. That way, heat-lovers can customize their bowl.
7. Can I make this dairy-free?
Yes. Skip the cream cheese and half-and-half, and instead stir in ½–1 cup of unsweetened canned coconut milk or a creamy dairy-free milk. It won’t taste coconutty if you keep the amount moderate.
8. Can I cook this in an Instant Pot?
Yes. Sauté the onion, jalapeño, garlic, and spices on Sauté mode, then add broth, green chiles, beans, corn, and raw chicken. Cook on High Pressure for 12 minutes, natural release 10 minutes, shred the chicken, and stir in the dairy at the end on Keep Warm.
Conclusion
This White Chicken Chili Recipe is one of those comforting, reliable meals I turn to when I want something cozy, satisfying, and easy enough to pull off on a busy Tuesday. It’s creamy, flexible, family-friendly, and just special enough to serve to friends on game day or a casual weekend get-together.
I’d love to hear how it turns out in your kitchen—did you go mild or spicy, stovetop or slow cooker, Tex-Mex or Mexican style white chili? Leave a comment with your tweaks, and if you enjoyed this, you might also like trying a classic red chili next or a big pot of chicken tortilla soup for your next family dinner chili night.
White Chicken Chili
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion finely chopped
- 1 medium jalapeño seeded and minced; leave seeds for more heat or skip for very mild chili
- 3 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder mild or hot, to taste
- 1 teaspoon dried oregano Mexican oregano if available
- 1/2 teaspoon smoked paprika regular paprika also works
- 1/2 teaspoon ground coriander optional
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 4-ounce cans diced green chiles mild or hot
- 2 15-ounce cans great northern beans drained and rinsed; cannellini or navy beans also work
- 1 1/2-2 pounds cooked chicken shredded; rotisserie, leftover roast, or poached chicken
- 1 cup frozen corn kernels no need to thaw; canned corn, drained, also works
- 4 ounces cream cheese softened and cut into cubes; full-fat for best creaminess
- 3/4 cup half-and-half or whole milk see note for Greek yogurt substitution
- 1 tablespoon lime juice about from 1/2 lime
- 1/4 cup fresh cilantro chopped; optional
- Monterey Jack or Pepper Jack cheese shredded, for topping (optional)
- avocado sliced, or use guacamole, for topping (optional)
- tortilla chips or tortilla strips crushed, for topping (optional)
- sour cream or Greek yogurt for topping (optional)
- pickled jalapeños for topping (optional)
- red onion or scallions diced, for topping (optional)
- 3/4 cup plain whole milk Greek yogurt optional substitute for half-and-half/milk for a lighter version; stir in off heat
Instructions
- Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, for 5–7 minutes, until the onion is soft and translucent. Add the minced jalapeño and cook for another 1–2 minutes, until fragrant but not browned.2 tablespoons olive oil, 1 medium yellow onion, 1 medium jalapeño
- Add the minced garlic, cumin, chili powder, oregano, smoked paprika, coriander, remaining salt, and black pepper. Stir constantly for 30–60 seconds, until the spices smell toasty and bold.3 cloves garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pour in the chicken broth, then stir in the diced green chiles and rinsed white beans. Scrape up any browned bits from the bottom of the pot with a wooden spoon.4 cups low-sodium chicken broth, 2 4-ounce cans diced green chiles, 2 15-ounce cans great northern beans
- Add the shredded cooked chicken and corn. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.1 1/2-2 pounds cooked chicken, 1 cup frozen corn kernels
- Turn the heat to low. Stir in the cream cheese cubes, letting them melt slowly, then stir in the half-and-half or milk. Continue stirring until the chili is silky and well combined. Do not let it boil hard after adding the dairy. For a lighter version using Greek yogurt, remove the pot from the heat, let it cool a few minutes, then stir in the yogurt instead of the cream cheese and half-and-half.4 ounces cream cheese, 3/4 cup half-and-half or whole milk, 3/4 cup plain whole milk Greek yogurt
- Stir in the lime juice and cilantro, if using. Taste and adjust with more salt, pepper, or lime as needed. For a thicker chili, lightly mash some of the beans against the side of the pot or briefly blend with an immersion blender for 5–10 seconds.1 tablespoon lime juice, 1/4 cup fresh cilantro
- Ladle the white chicken chili into bowls and serve with toppings such as shredded cheese, avocado, crushed tortilla chips, sour cream or Greek yogurt, pickled jalapeños, and diced red onion or scallions.Monterey Jack or Pepper Jack cheese, avocado, tortilla chips or tortilla strips, sour cream or Greek yogurt, pickled jalapeños, red onion or scallions
- For slow cooker white chicken chili: Add onion, jalapeño, garlic, spices, chicken broth, green chiles, beans, corn, and raw boneless, skinless chicken breasts (about 1 1/2–2 pounds) to a 5–6 quart slow cooker. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and shreds easily. Remove the chicken, shred with two forks, then return it to the slow cooker. Stir in the cream cheese and half-and-half, cover, and cook on Low for 20–30 more minutes, stirring once or twice, until creamy. Add lime juice and cilantro, adjust seasoning, and serve with toppings.
