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This creamy White Chicken Chili is packed with tender shredded chicken, cannellini beans, sweet corn, green chiles, and cream cheese. Pureed white beans naturally thicken the broth, while fresh lime balances the rich, creamy finish.
Quick Look: White Bean Chicken Chili Recipe
- Flavor: Rich, creamy, and savory plus a touch of sweetness from the corn. Fresh lime juice brightens and balances the creamy broth.
- Type of beans: White cannellini beans are my first choice, followed by Great Northern beans.
- Favorite shortcut: Use pre-cooked shredded chicken or store-bought rotisserie chicken. Add it in the last 5 minutes of cooking so it heats through without drying out.
- Spice level: Medium, although the heat can vary depending on the jalapeños. Use one or omit them altogether for less heat.
- Cook time: About 1 hour, plus 15 minutes of prep.
- Serve with: Tortilla chips or warm Mexican cornbread, plus toppings like avocado, cilantro, shredded cheese, sour cream, jalapeños, and lime wedges.
- Leftovers: Refrigerate for up to 4 days. Freezing is not recommended.
White chicken chili is one of my favorite alternatives to traditional beef chili when I’m craving something equally hearty, but totally different. Made on the stovetop with juicy, shredded chicken, two cans of cannellini beans, corn, green chiles, and an 8-ounce block of cream cheese, it’s no surprise that this is one of my family’s go-to recipes.
What gives this chili its thick, creamy texture is the way the cannellini beans are added to the pot. One can is drained, pureed until smooth, and stirred into the broth as a natural thickener. The second can remains whole, so there are still plenty of beans in every spoonful and the finished dish feels like a true white bean chili rather than a cream-based chicken soup.
Ingredients and Substitutions
You can find the full list of ingredients and measurements in the recipe card at the end of this post. Here are a few notes about the most important ingredients and substitutions:
- White beans: Mild and creamy, white beans work great in soups and chilis because they absorb flavor without overpowering the other ingredients. Cannellini beans are my go-to for this recipe because of their creamy texture and larger size, followed by Great Northern beans. Navy beans also work, but they are smaller and softer. Learn more about the different varieties in my guide to the most popular types of beans.
- Chicken: For this recipe, boneless, skinless chicken breasts are cooked directly in the seasoned broth before shredding and returning them to the pot. For an easy shortcut, skip cooking the raw chicken and stir in pre-cooked shredded chicken or rotisserie chicken during the last 5 minutes.
- Canned green chiles: These are mild green chile peppers that have typically been roasted, peeled, chopped, and canned. They add very mild chile flavor without making the chili spicy.
- Fresh jalapeños: Jalapeños are notorious for varying in heat, so the exact spice level can be unpredictable. If you are sensitive to spicy foods, start with half of a jalapeño or omit it altogether. You can always add sliced jalapeños to individual bowls for more heat.
- Sweet corn: Naturally sweet, corn helps balance the savory, mildly spicy broth. Frozen and canned corn both work well. If you happen to have leftover grilled corn on the cob, cut the kernels from the cob and stir them in for a slightly smoky variation.
- Cream cheese: Cream cheese gives the broth its rich, creamy finish and works together with the pureed beans to create a thicker consistency. Bring it to room temperature and cut it into cubes before adding it to the pot so it melts more easily and evenly into the hot broth. I do not recommend substituting another dairy product in its place.
- Fresh lime juice: Lime juice adds acidity and brightness, balancing the richness of the cream cheese and savory broth. Freshly squeezed lime juice makes a noticeable difference here, so I do not recommend bottled lime juice.
How to Make White Chicken Chili
- Sauté the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and jalapeños and cook until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Add the green chiles and seasonings. Stir in the canned green chiles, chili powder, cumin, oregano, salt, and black pepper. Cook briefly, stirring often, to coat the vegetables and bloom the spices.
- Cook the chicken. Pour in the chicken broth and add the chicken breasts. Bring to a gentle simmer, then cover and cook until the chicken is cooked through and reaches an internal temperature of 165°F.
- Puree one can of beans. Meanwhile, drain one can of cannellini beans and transfer the beans to a small food processor. Process until mostly smooth. This bean puree will naturally thicken the chili.
- Remove the chicken. Transfer the cooked chicken breasts to a clean plate or cutting board and allow them to rest for a few minutes before shredding.
- Shred the chicken. Use two forks to shred the chicken into bite-size pieces. Set aside while you finish the chili.
- Make it creamy. Stir the pureed cannellini beans, the canned whole beans, and sweet corn into the broth. Add the room-temperature cream cheese and stir over gentle heat until the cream cheese has completely melted and the broth is thick and creamy. Avoid boiling once the cream cheese has been added.
- Finish the chili. Return the shredded chicken to the pot and stir to combine. Cook just until everything is heated through, then stir in the fresh lime juice. Taste and adjust the salt, pepper, or lime juice as needed before serving.
Tips for the Best White Chicken Chili
- Use room-temperature cream cheese. Softened cream cheese melts into the broth much more easily. Cut it into cubes before adding it to the pot, then stir over gentle heat until smooth.
- Don’t overcook the chicken. Simmer the chicken just until it reaches 165°F, then remove it from the pot and shred it. Cooking it much longer can make the chicken dry and stringy, especially once it is returned to the hot chili.
- Don’t boil the chili after adding the cream cheese. Keep the heat low to prevent the creamy broth from separating or becoming grainy.
- Adjust the consistency as needed. The pureed cannellini beans naturally thicken the broth, and the chili will continue to thicken slightly as it cools. If it becomes too thick, stir in a splash of chicken broth.
- Taste before adding more salt. Chicken broth, canned green chiles, beans, and cream cheese can all contribute sodium, so make the final seasoning adjustment once everything is combined.
- Add the lime at the end. Fresh lime juice is there to brighten and balance the rich broth, so stir it in just before serving and adjust to taste.
Serving Ideas
Cheesy, jalapeño-studded Mexican cornbread or classic sweet cornbread are my go-to chili pairings, but warm flour or corn tortillas are great for tearing and dipping into the creamy broth. For something lighter, serve it with a crisp green salad tossed in a bright vinaigrette to help balance the richness.
Best Toppings
Of course, the real fun is in the toppings. Finish each bowl with diced avocado, chopped cilantro, shredded Monterey Jack or cheddar cheese, sour cream, sliced jalapeños, crushed tortilla chips, and fresh lime wedges.
Storage and Reheating
- Storing: Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until warmed through. If the chili has thickened in the refrigerator, add a splash of chicken broth as needed.
- Freezing: Freezing is not recommended. The cream cheese can separate after thawing and give the broth a grainy texture.
White Chicken Chili FAQs
The biggest mistakes are overcooking the chicken, adding cold cream cheese, and boiling the chili after the cream cheese has been added. Cook the chicken just to 165°F, soften and cube the cream cheese so it melts smoothly, and keep the chili at a gentle simmer once the dairy is added. I also recommend waiting until the end to adjust the salt and adding the fresh lime juice just before serving.
Cold cream cheese is much harder to incorporate into hot broth. Bring it to room temperature, cut it into small cubes, and stir it into the chili over gentle heat. Avoid a rapid boil after adding the cream cheese, which can cause the broth to separate or look grainy.
I developed and tested this recipe specifically for the stovetop, so I don’t recommend simply transferring the recipe to a slow cooker without additional testing. The timing for the chicken and the way the cream cheese is incorporated would need to be adjusted for the best texture.
Yes. You can make this white chicken chili 1-2 days ahead and refrigerate it in an airtight container. Reheat it gently over medium-low heat, stirring occasionally, and add a splash of chicken broth if it has thickened in the refrigerator.
More Cozy White Bean Recipes
With 4.86 stars from 91 votes, this White Chicken Chili has become a reader favorite for good reason. If you make it, I d love to hear how it turned out. Please leave a comment and rating below and tell me whether you made it exactly as written or added your own twist. Your feedback helps other readers, too. Thank you so much! 💛
White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 2 jalapeños, seeded and diced
- 5 cloves garlic, minced
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth, plus more as needed
- 2 pounds boneless skinless chicken breasts
- 2 (15 ounce) cans cannellini beans, divided
- 1½ cups frozen sweet corn
- 8 ounce full-fat cream cheese, brought to room temperature and cut into cubes
- 1 lime, juiced
- For serving, chopped cilantro, sour cream, shredded cheese, avocado, fresh lime juice, hot sauce, crushed tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and jalapeños and cook for about 5 minutes, or until softened. Add the garlic and cook for 30-60 seconds, until fragrant.1 tablespoon olive oil, 2 medium yellow onions, 2 jalapeños, 5 cloves garlic
- Stir in the diced green chiles, cumin, chili powder, oregano, salt, and black pepper. Cook for about 30 seconds, stirring constantly.1 (4 ounce) can diced green chilies, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the chicken broth and add the chicken breasts. Increase the heat and bring to a gentle boil, then immediately reduce to a simmer and cover. Cook until the chicken reaches an internal temperature of 165°F, about 15-20 minutes depending on thickness.4 cups low-sodium chicken broth, 2 pounds boneless skinless chicken breasts
- Meanwhile, drain one can of cannellini beans without rinsing and transfer the beans to a small food processor. Process until smooth. Drain and rinse the second can of beans and set aside.2 (15 ounce) cans cannellini beans
- Transfer the cooked chicken to a clean plate or cutting board. Let it rest for a few minutes, then shred it using two forks.
- Add the pureed beans, whole cannellini beans, and corn to the pot. Return to a gentle simmer, then add the room-temperature cream cheese. Cook over low to medium-low heat, stirring frequently, until the cream cheese has completely melted and the broth is smooth and creamy.1½ cups frozen sweet corn, 8 ounce full-fat cream cheese
- Return the shredded chicken to the pot and cook just until heated through. Stir in the fresh lime juice. Taste and season with additional salt and black pepper as needed.1 lime
- Ladle into bowls and garnish with cilantro, avocado, shredded cheese, sour cream, sliced jalapenos, lime wedges, hot sauce, or crushed tortilla chips.For serving
Notes
- Jalapenos: Jalapenos can vary considerably in heat. If you’re sensitive to spicy foods, use half to one jalapeno or omit them altogether.
- Rotisserie chicken shortcut: Substitute 3-4 cups of cooked shredded or rotisserie chicken. Add it during the final 5 minutes of cooking, just long enough to heat through.
- No food processor? Mash the drained beans thoroughly with a potato masher or fork. The texture won’t be quite as smooth, but they will still help thicken the broth.
- Cream cheese: For the smoothest broth, bring the cream cheese to room temperature and cut it into cubes before adding. Keep the chili at a gentle simmer rather than a vigorous boil after adding it.
- Consistency: The chili thickens as it sits. If it becomes too thick, stir in additional chicken broth a little at a time.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if necessary. Freezing is not recommended.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
White chili is a good way to use rotisserie chickens. I’m on it this week, thanks
Hi Lois! Rotisserie chicken is perfect for making this chili extra easy. I hope you enjoy it 🙂
Thank you so much. My bother and myself love the soup.
Thank you so much, Therese! I am so happy you and your brother loved the soup 🙂
This was delicious! I subbed light cream cheese and taco seasoning instead of cumin and it tasted great!
For me, the cumin was overpowering. Next time, I’ll just do half.
Other than that, pretty flavorful.
Thank you for posting this.
This was delicious. Going with my gut, I added a can of cream corn to aid in thickening and red pepper flakes. Thanks! Great recipe.
Made it exactly as recipe said, it’s delish! I made one before without corn, this recipe is waaaay better!
Any suggestions on subbing the cream cheese? Would coconut milk work?
I don’t think coconut milk would be a good substitution. Wholefoods has vegan cream cheese, but I haven’t tried it in this recipe.
Could you make this in a crock pot?
Yes, I have a whole section with instructions on how to do it in a crockpot with the header, “Crockpot White Chicken Chili” in the post above the recipe card above 🙂
WOULD REFRIED BEANS WORK?
Honestly, I haven’t tried it, so I am not sure how it will turn out.