Best White Chicken Chili Recipe (Easy & Creamy)

This White Chicken Chili Recipe delivers comfort in a bowl with tender chicken, creamy white beans, and just the right kick of spice. I still remember the first time I tasted this dish at a friend’s winter potluck. The creamy texture and bold flavors had everyone asking for seconds. Since then, I’ve perfected my own version that comes together in under an hour.

Unlike traditional red chili, this creamy white chicken chili offers a lighter yet equally satisfying alternative. You get all the warmth and comfort without the heaviness. Whether you’re cooking on a busy weeknight or feeding a crowd, this easy white bean chili hits the spot every time.

The best part? You can make this white chicken chili stove top easy or let it simmer away in your crockpot. Both methods produce amazing results.

Ingredients

Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or use rotisserie chicken for shortcuts)

• 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed

• 1 can (4 oz) diced green chiles

• 4 cups chicken broth (low sodium works best)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 tablespoons olive oil

Seasonings and Spices

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1/2 teaspoon ground coriander

• Salt and pepper to taste

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Creamy Elements

• 4 oz cream cheese, softened

• 1/2 cup sour cream

• 1 cup shredded Monterey Jack cheese

Optional Toppings

• Fresh cilantro, chopped

• Lime wedges

• Sliced jalapeños

• Tortilla chips or strips

• Avocado slices

• Extra shredded cheese

Instructions

Step 1: Prepare Your Chicken

Start by cutting your chicken breasts into bite-sized pieces. Season them with salt and pepper. If you’re short on time, grab a rotisserie chicken from the store and shred it. This white chicken chili with rotisserie chicken saves at least 20 minutes of cooking time.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent. Add minced garlic and cook for another minute. Your kitchen will smell amazing at this point.

Step 3: Cook the Chicken

Add the chicken pieces to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside. The chicken will finish cooking in the broth, so don’t worry about it being fully cooked yet.

Step 4: Add Liquids and Beans

Pour in the chicken broth and stir to combine. Add the white beans and diced green chiles. These ingredients form the base of your chicken chili recipe.

Step 5: Season Your Chili

Add cumin, chili powder, oregano, coriander, and cayenne pepper if using. Stir everything together. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes. This allows the flavors to develop and the chicken to cook through completely.

Step 6: Make It Creamy

Here’s where this becomes the best chicken chili. Cut the cream cheese into cubes and add them to the pot. Stir until the cream cheese melts completely into the broth. This creates that signature creamy texture that makes this recipe special.

Remove from heat and stir in the sour cream and shredded Monterey Jack cheese. Mix until everything is smooth and creamy.

Step 7: Adjust and Serve

Taste your chili and adjust seasonings as needed. Add more salt, pepper, or a squeeze of lime juice to brighten the flavors.

Pro Tips and Variations

Time-Saving Tips

Make this stove top white chicken chili recipe even faster by using pre-cooked chicken. Rotisserie chicken works perfectly and adds extra flavor. Simply shred the meat and add it during Step 4.

You can also prep your vegetables the night before. Store diced onions and minced garlic in an airtight container in the fridge.

Crockpot Method

Want to make white bean chicken chili crockpot style? Here’s how:

1. Add all ingredients except cream cheese, sour cream, and shredded cheese to your slow cooker
2. Cook on low for 6-8 hours or high for 3-4 hours
3. Shred the chicken with two forks right in the pot
4. Stir in the cream cheese, sour cream, and shredded cheese during the last 30 minutes
5. Let it melt and blend together before serving

This white chicken chilli in crock pot method is perfect for busy days when you want dinner ready when you get home.

Healthy Modifications

Looking for white meat recipes healthy options? Try these swaps:

• Use Greek yogurt instead of sour cream for extra protein

• Skip the cream cheese and add pureed white beans for creaminess

• Reduce cheese or use a lighter version

• Add more vegetables like diced bell peppers or corn

The result is still delicious but with fewer calories.

Spice Level Adjustments

Not a fan of heat? Skip the cayenne pepper and use mild green chiles. Want more kick? Add diced jalapeños or increase the cayenne to 1/2 teaspoon.

Extra Texture Ideas

Some people love adding corn kernels for sweetness and texture. Others swirl in a bit of salsa verde for tangy depth. Feel free to experiment with what you have on hand.

Serving Suggestions

This creamy white chili recipe serves 6-8 people as a main dish. Here are my favorite ways to serve it:

Classic Bowl Style

Ladle the chili into bowls and top with your favorite garnishes. I always include fresh cilantro, a lime wedge, and crushed tortilla chips. The crunch from the chips adds the perfect texture contrast.

Bread Bowl Option

Hollow out sourdough bread bowls and fill them with hot chili. This presentation always impresses guests and adds an extra element of comfort food goodness.

Taco Bar Twist

Set up a taco bar with your chili as the star. Provide soft flour tortillas, hard taco shells, and all the toppings. Let everyone build their own creation.

Side Dish Pairings

This white chicken chilli recipes pairs wonderfully with:

• Cornbread or corn muffins

• Mexican rice

• Simple green salad with lime vinaigrette

• Quesadillas cut into wedges

• Sweet potato fries

Make-Ahead and Storage

This chili tastes even better the next day after the flavors have time to blend. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze this creamy white chicken chili for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating on the stove.

When reheating, add a splash of chicken broth if the chili has thickened too much.

Conclusion

This white chicken chili recipe has become my go-to comfort meal for good reason. It’s easy enough for weeknight dinners but impressive enough for entertaining. The creamy texture from the white chicken chili with cream cheese makes every spoonful satisfying.

Whether you choose the quick stove top method or the hands-off crockpot approach, you’ll end up with a bowl of warmth that everyone will love. The combination of tender chicken, creamy white beans, and perfectly balanced spices creates something truly special.

Give this recipe a try this week. I promise it will become a regular in your dinner rotation. The best white chicken chili is just one pot away.

FAQs

Can I use different types of beans?

Yes! While Great Northern and cannellini beans are traditional, you can use navy beans or even chickpeas. Each brings a slightly different texture but all work well in this recipe.

How do I thicken my white chicken chili?

If your chili is too thin, mash some of the beans against the side of the pot with a spoon. You can also mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering chili. Let it cook for 5 more minutes to thicken.

Can I make this dairy-free?

Absolutely. Replace the cream cheese with cashew cream, use coconut milk instead of sour cream, and skip the cheese. You’ll still get a creamy texture with great flavor.

What’s the best chicken to use?

Boneless, skinless chicken breasts work great, but chicken thighs add more flavor and stay moister. Rotisserie chicken is the ultimate shortcut and adds a depth of flavor that’s hard to beat.

How spicy is this recipe?

This version is mild to medium. The heat comes mainly from the green chiles and optional cayenne pepper. You control the spice level by adjusting these ingredients to your preference.

Can I double this recipe?

Yes! This recipe doubles easily. Just use a larger pot and keep the cooking times the same. It’s perfect for meal prep or feeding a crowd.

Why is my chili watery?

This usually happens if you add too much broth or don’t simmer long enough. Let it cook uncovered for the last 10 minutes to reduce excess liquid. The starches from the beans will also help thicken it as it sits.

John

White Chicken Chili Recipe

This White Chicken Chili delivers comfort in a bowl with tender chicken, creamy white beans and a gentle kick of spice. Ready in under an hour on the stovetop (or slow-cooker friendly), it’s perfect for weeknights or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: American, Tex-Mex

Calories: 385

Ingredients Method Notes

Ingredients

  

• 1.5 pound boneless, skinless chicken breasts (or use rotisserie chicken)
• 2 15 oz can white beans (Great Northern or cannellini), drained and rinsed
• 1 4 oz can diced green chiles
• 4 cups chicken broth (low sodium preferred)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1/4 tsp cayenne pepper (optional)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (optional topping)
• Lime wedges (optional topping)
• Sliced jalapeños (optional topping)
• Tortilla chips or strips (optional topping)
• Avocado slices (optional topping)
• Extra shredded cheese (optional)

Method

 

1. Cut chicken breasts into bite-sized pieces and season with salt and pepper. (Or shred rotisserie chicken for a shortcut.)
2. Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute more.
3. Add the chicken pieces to the pot and cook 5–6 minutes, stirring occasionally, until no longer pink on the outside.
4. Pour in chicken broth, then add the drained white beans and diced green chiles. Stir to combine.
5. Stir in ground cumin, chili powder, oregano, coriander and cayenne (if using). Bring to a boil, then reduce heat and simmer 20–25 minutes so flavors develop and chicken finishes cooking.
6. Cut cream cheese into cubes and add to the pot, stirring until it melts into the broth. Remove from heat and stir in sour cream and shredded Monterey Jack cheese until smooth and creamy.
7. Taste and adjust seasoning (salt, pepper, lime juice). Serve topped with cilantro, lime wedges, jalapeños, avocado and tortilla chips as desired.

Notes

Time-savers: use shredded rotisserie chicken and pre-chopped onions. Crockpot method: cook on low 6–8 hours (add cream cheese, sour cream and shredded cheese during the last 30 minutes). For lighter versions swap Greek yogurt for sour cream or use pureed beans in place of cream cheese. To thicken: mash some beans or stir in 2 tbsp cornstarch mixed with cold water and simmer 5 minutes.

Nutrition Information

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrates: 24g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 32g