Easy White Chicken Chili Recipe: Comfort in a Bowl

The first time I made white chicken chili, it was on a chilly Sunday evening when I was craving something hearty but lighter than traditional beef chili. What surprised me was how this creamy, flavor-packed bowl came together with such simple ingredients, shredded chicken, white beans, green chiles, and just the right amount of spice. This white chicken chili quickly became one of my favorite weeknight dinners because it’s satisfying, easy to make, and even better the next day. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, it’s a cozy meal that feels homemade and nourishing without being heavy.

Easy Prep Before You Start

Getting organized before cooking your white chicken chili makes everything flow effortlessly. Here’s what I like to do in advance:

• Cook and shred the chicken — You can poach chicken breasts a day before or use leftover rotisserie chicken.
• Chop the aromatics — Dice onions, mince garlic, and slice any peppers ahead of time. Store them in airtight containers in the fridge.
• Rinse and drain the beans — This helps remove extra sodium and improves texture.
• Measure out your spices — Combine cumin, oregano, and chili powder in a small bowl, so they’re ready to add when the pan’s hot.
• Warm up your broth — Slightly heating the broth before adding it helps blend the flavors faster once everything’s combined.

Doing these small prep steps turns dinner into a smooth process and keeps the cleanup minimal.

White Chicken Chili Recipe Card

White Chicken Chili Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

390

kcal

A creamy, comforting chili filled with tender chicken, white beans, and mild green chiles. Perfect for weeknights when you crave something hearty yet wholesome.

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Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 cans (15 oz each) cannellini beans, rinsed and drained

• 1 can (4 oz) diced green chiles

• 2 cups shredded cooked chicken

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 0.5 teaspoon oregano

• 0.25 teaspoon cayenne pepper (optional)

• 4 cups chicken broth

• 0.5 cup cream cheese, softened

• 0.5 cup frozen corn

• Salt and pepper to taste

• Juice of 1 lime

• Toppings: shredded cheese, avocado, cilantro, tortilla strips

Directions

• Start by heating olive oil in a large pot over medium heat. Add the chopped onions and let them cook until translucent, that’s where the magic begins. Stir in minced garlic and cook for a few seconds until fragrant.
• Now, add your green chiles, shredded chicken, beans, corn, and all the spices. Stir well to coat everything with that aromatic mixture. Pour in the chicken broth and let it simmer gently for about 20 minutes, stirring occasionally.
• Once the chili thickens slightly, lower the heat and mix in the cream cheese until it melts completely into the broth. This creates a velvety, creamy texture that’s irresistible. Taste and adjust salt or spice levels.
• Just before serving, add a splash of lime juice to brighten the flavors. Ladle your white chicken chili into bowls and top with your favorite garnishes.

Notes

• To thicken your white chicken chili, mash a few beans before adding them to the pot.
• Add extra broth for a thinner, soupier texture if desired.
• Store leftovers in an airtight container; they taste even better the next day.

Nutrition Facts

• Fat: 21g
• Sodium: 730mg
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 3g
• Protein: 29g

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Why You will Fall for This Chili

This white chicken chili works because it layers flavor instead of just mixing ingredients. The sautéed onions and garlic form a fragrant base that builds richness, while the green chiles and cumin bring gentle warmth without overpowering heat. Using shredded chicken instead of ground meat gives it a tender texture, and white beans create that creamy body we all love, no heavy cream needed.

You can also tailor it to your preferences:

• Swap regular cream cheese for Greek yogurt for a lighter, tangier version.
• Add corn for sweetness or diced jalapeños for an extra kick.
• Use rotisserie chicken to cut cooking time in half.

For readers who love understanding flavor combinations, this America’s Test Kitchen guide on chili bases

How to Nail It Every Time

To help you make your white chicken chili turn out perfectly creamy and full of flavor, keep these expert tips in mind:

1. Sauté before simmering — Cooking the onion, garlic, and spices in oil first intensifies the flavors and prevents dull-tasting chili.
2. Don’t skip the lime — Fresh lime juice added at the end brightens the dish beautifully.
3. Adjust thickness — Mash some of the beans before simmering if you prefer a thicker chili.
4. Add dairy off the heat — Stir in cream cheese or sour cream at the end to prevent curdling.
5. Let it rest — A 10-minute rest before serving allows the flavors to meld perfectly.

Creative Takes on White Chicken Chili

1. Slow Cooker White Chicken Chili

This variation is ideal when you want dinner waiting for you at the end of the day. Combine all ingredients (except dairy) in the slow cooker, cover, and let it cook on low for 6 hours or high for 3. Add the cream cheese and a splash of lime juice just before serving. The slow simmer brings out the richness of the broth and melds the spices beautifully.

2. Instant Pot White Chicken Chili

If you’re short on time, the pressure cooker delivers results that taste slow-cooked. Sauté the onions and garlic using the “Sauté” function, then add the rest of the ingredients. Seal the lid and pressure-cook for 15 minutes. Shred the chicken directly in the pot, stir in the cream cheese, and serve. It’s hands down the fastest way to make white chicken chili with deep, layered flavor.

3. Creamy Green Chili Chicken Soup

Think of this as the lighter cousin of white chicken chili, skip the beans and add extra broth with roasted poblano peppers for smoky flavor. The creamy base stays, but it feels a bit fresher and more soup-like. This is a great option for anyone avoiding legumes.

4. Spicy Southwest White Chicken Chili

Turn up the heat by adding diced jalapeños, chipotle powder, or a spoonful of adobo sauce. The smoky flavor from chipotle blends beautifully with creamy chicken chili, offering a bold twist that spice lovers will appreciate.

What Goes With It

This white chicken chili shines with toppings and sides that add texture and color. I like to serve it with:

• Fresh cilantro, diced avocado, or a sprinkle of shredded cheese on top.
• Warm cornbread or tortilla chips for dipping.
• A simple side salad with lime vinaigrette for a refreshing contrast.

If you’re serving guests, arrange a “chili bar” with toppings like sour cream, jalapeños, green onions, and crushed tortilla strips, it makes dinner interactive and fun.

From Stove to Slow Cooker: Choose Your Method

• Stovetop Method: Best for control and flavor development. You can easily adjust thickness and seasoning as it simmers.
• Slow Cooker Method: Ideal for hands-off cooking. Ingredients develop deep flavor slowly, perfect for tender chicken.
• Instant Pot Method: Great for busy nights. Pressure cooking locks in moisture and flavor in less than half the time.
• One-Pot Oven-Baked Version: Bake at 180°C (350°F) uncovered for 30 minutes after simmering to intensify the creaminess.

Each method brings out a unique personality in your white chicken chili, so try them all to see which fits your kitchen rhythm.

Common Mistakes and Fixes

Final Thoughts

This white chicken chili is one of those recipes that makes weeknights feel special. It’s comforting, wholesome, and endlessly adaptable. Once you make it, you’ll understand why it’s become a staple in so many kitchens. Try pairing it with a slice of warm cornbread or a simple salad for a full meal that satisfies every craving.

Next, if you loved this, you might enjoy my Pumpkin Chili Recipe or healthy Ground Chicken Chili Recipe, both share that same cozy, satisfying feel.