This flavorful White Chicken Chili Recipe uses simple ingredients like canned white beans, tender chicken, and sweet corn in a rich and creamy broth. It’s easy to make any night of the week and both satisfying and delicious.
The Best White Chicken Chili
If I’m not making my classic beef chili recipe, then I’m definitely making this super easy white chicken chili. Made with creamy white beans, juicy chicken, green chiles, frozen corn, and simple spices, it’s no surprise that this is one of my family’s favorite recipes. Hearty and comforting, without being heavy, it takes just a little over an hour or so to make.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Onions, Jalapeño, and Garlic: The flavor base
- Canned Green Chilies: These canned green chilies are super mild with virtually no heat at all. They can be a little tangy.
- Seasoning and Spices: This recipe includes ground cumin, chili powder, dried oregano, salt, and black pepper. For a bit of heat, add a pinch or two of cayenne powder or red chili flakes.
- Chicken Broth: Substitute with water or vegetable broth.
- Chicken: In this recipe, I’ve used shredded boneless skinless chicken breasts, but chicken thighs or even ground turkey can be added.
- White Beans: There are four popular types of white beans: lima beans (also called Butter Beans), Navy Beans, Cannellini Beans (also called White Kidney Beans), and great northern beans. Cannellini beans are probably the most popular and what I used to make this recipe. They add a creamy texture and a mild, nutty flavor.
- Corn: Frozen or canned sweet corn (drained) adds really amazing texture and pops of sweetness with each bite.
- Cream Cheese: Softened, room-temperature cream cheese adds richness and creaminess. Swap with room-temperature sour cream if desired.
- Lime Juice: Add it at the end of cooking to brighten the flavors. It is also recommended to serve individual lime wedges with each bowl.
How to Make White Chicken Chili
1. Soften the Onions and Jalapeños: Heat a little bit of olive oil in a large pot or Dutch oven set over medium-high heat. Once hot, add the diced onion and jalapeños and cook until softened, then add the minced garlic. Cook until fragrant.
2. Add the Seasoning and Broth: Add the canned green chiles, cumin, chili powder (not cayenne pepper), oregano, salt, and black pepper. Stir well then add the chicken stock to the pot.
3. Cook the Chicken: Add the chicken to the pot and bring to a boil, then immediately reduce to a simmer and cover. Cook just until the chicken is cooked through.
4. Puree One Can of Beans: Meanwhile, puree one can of white beans in a small food processor and drain and rinse the other can in a fine-mesh strainer.
5. Remove and Shred the Chicken. Set aside.
5. Add the Corn, Beans, and Cream Cheese: Simmer gently for about 10-15 minutes, then add the shredded chicken to the pot.
6. Season: Add the fresh lime juice and cilantro, and season with additional salt and black pepper, to taste.
Crockpot White Chicken Chili
For best results, add shredded rotisserie chicken to the chili rather than cooking the chicken directly in the slow cooker.
- Transfer all of the ingredients to the slow cooker (except for the cream cheese, fresh cilantro, and lime juice).
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Remove the chicken from the slow cooker, shred (or use rotisserie chicken, recommended), and set it aside.
- For a creamier chili, remove 1-2 cups of the chili from the pot and puree in a small food processor (optional).
- Stir in the softened, room-temperature cream cheese. Once the cream cheese has dissolved, return the chicken back to the slow cooker along with the fresh lime juice and fresh cilantro.
What to Serve with Creamy White Chicken Chili?
I always serve this white chicken chili with Mexican cornbread or sweet cornbread smeared in butter and drizzled with honey.
More importantly, chili is all about the toppings. I always include at least one of the following:
- Salty tortilla chips
- Sliced avocado
- Sour cream
- Shredded cheese (pepper jack, sharp cheddar, mozzarella)
- Fresh cilantro
- Hot sauce
Storage and Reheating
- Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: Allow the chili to cool before transferring it to an airtight, freezer-safe storage container or freezer-safe bag. It is best if used within 2-3 months.
- Reheating: Allow the chili to thaw overnight in the refrigerator before reheating in the microwave or on the stovetop until simmering and heated through.
More Chili Recipes
- Easy Steak Chili Recipe
- Pork Green Chili Recipe with White Beans
- 3 Bean Miso Chili with Spinach
- Vegetarian Butternut Squash Chili
- The Best Chili Recipe
- Instant Pot Pork Green Chili Stew
- Turkey Chili Recipe
If you try making this White Chicken Chili Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 2 medium onions - diced
- 2 jalapeños - seeded and diced (optional)
- 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 if needed
- 2 pounds boneless skinless chicken breasts
- 2 (15 ounce) cans white cannellini beans
- 1½ cups frozen corn
- 8 ounce cream cheese - cut into cubes and brought to room temperature
- 1 lime - juiced
- For serving - chopped fresh cilantro, sour cream, Monterey Jack cheese, avocado, fresh lime juice, hot sauce, crushed tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
- Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
- Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.
- As the chicken cooks, transfer one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.
- Remove the cooked chicken from the pot and allow it to cool before shredding (see notes).
- Add frozen corn and white beans (the blended beans and rinsed beans) to the soup and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.
- Finally, return the chicken back to the pot along with the juice from one lime. Season with additional salt and pepper, to taste.
Jessica’s Notes
- If you are sensitive to spicy foods, you may want to omit the jalapeño or just add one. Jalapeños can be somewhat unpredictable when it comes to how spicy vs how mild they are.
- You may add pre-cooked rotisserie chicken rather than cooking chicken directly in the pot. Add about 2-3 cups about 5 minutes before serving to prevent it from drying out.
- If you don’t own a food processor, you can smash the beans with a fork or potato masher. Or, if you prefer a chunkier chili, skip mashing the beans altogether.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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, itโs 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 ๐
WOULD REFRIED BEANS WORK?
Honestly, I haven’t tried it, so I am not sure how it will turn out.