White Chicken Chili is a creamy, hearty bowl of comfort food that brings warmth to your table with every spoonful. It’s a satisfying meal filled with shredded chicken, creamy white beans, mild green chilies, corn, and a touch of spice.
Why We Love This White Chicken Chili Recipe
There’s something special about a creamy chili that warms you from the inside out. What makes this White Chicken Chili so loved is how simple it is to prepare, without sacrificing flavor. The cream cheese adds richness, the green chilies give it a mild kick, and the tender chicken ties it all together. It’s not just easy to make—it’s the kind of meal you want to return to, especially on a chilly evening or for a family dinner. It also freezes beautifully, making it perfect for meal prep or leftovers.
Ingredients for White Chicken Chili
To make this chili, you’ll need simple pantry staples and a few fresh ingredients. Each one contributes to the balance of creaminess, heat, and savory flavor you’ll taste in every bite.
Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
Main Chili Ingredients:
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeño pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half (half milk, half cream)
- 2 cans (15.5 oz.) cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 cans (4 oz.) mild green chilies, undrained
- 1½ lbs. bone-in, skinless chicken breast
- Salt and black pepper to taste
- 1 can (15.25 oz.) sweet corn, drained
- 8 oz. cream cheese, softened
Garnish Options (optional but recommended):
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips or crushed Fritos
- Monterey Jack or Pepper Jack cheese
How to Make White Chicken Chili Directions
This recipe gives you two ways to cook your chili—on the stovetop or in a crockpot. Both deliver the same cozy and creamy result.
- Prepare the Seasoning Mix
In a small bowl, mix together all the spices: chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes. Set this blend aside so it’s ready to go. - Sauté the Vegetables
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions and jalapeño. Sauté them for about 5 minutes, until softened. Stir in the garlic and cook for another minute until fragrant. - Create the Base
Sprinkle in the flour and stir until the vegetables are well-coated. Let the mixture cook for 2 minutes. This helps remove the raw flour taste and begins the thickening process. - Add the Liquids
Slowly pour in the chicken broth a little at a time, stirring continuously to prevent lumps. Do the same with the half and half. The mixture should be smooth and creamy. - Blend Some Beans (Optional)
For a thicker chili, blend 1 heaping cup of the drained cannellini beans with ½ cup of the broth using a blender or immersion blender. Stir this purée into the pot with the rest of the whole beans. - Season and Simmer
Stir in the seasoning mix, hot sauce, Worcestershire sauce, and both cans of green chilies. Bring everything to a gentle boil and let it bubble for 15 minutes uncovered. This allows the flavors to concentrate. - Add Chicken and Corn
Season the chicken breasts with salt and pepper on both sides. Place them directly into the simmering chili. Add the corn and let the mixture simmer gently for 15–20 minutes. Avoid boiling too hard so the chicken stays tender. - Shred the Chicken
Remove the chicken breasts from the pot once fully cooked. Use two forks to shred the meat, then return it to the pot. - Add the Cream Cheese
Lower the heat to avoid curdling. Add the softened cream cheese and stir until fully melted into the chili. This step brings out the creamy richness that defines White Chicken Chili. - Taste and Adjust
Taste your chili and adjust the seasonings if needed. Add more salt or pepper, or a dash of hot sauce if you prefer a little extra heat.
Crock Pot Method:
- Sauté the onions, jalapeño, and garlic in melted butter as above. Stir in flour and cook for 2 minutes.
- Add the chicken to the crock pot, then pour in the broth, sautéed vegetables, puréed beans, remaining beans, green chilies, corn, hot sauce, Worcestershire sauce, and seasoning.
- Cook on low for 8 hours or high for 4 hours.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cream cheese and half and half, then cook on high for 10 more minutes until creamy and smooth.
How to Serve White Chicken Chili
You can enjoy your White Chicken Chili in many delicious ways. Serve it as the star of your dinner table in deep bowls with your choice of toppings. A wedge of lime adds brightness, while sour cream gives it even more creaminess. Tortilla strips or crushed corn chips add a welcome crunch, and shredded Monterey Jack cheese melts into the chili beautifully.
This chili pairs especially well with a side of warm cornbread, soft dinner rolls, or even a slice of toast if you’re keeping things simple. Whether it’s a casual family dinner or a comforting weekend lunch, this chili is always a hit.
If you’re hosting a gathering, serve it buffet-style with all the toppings in small bowls so everyone can build their perfect bowl.
Expert Tips: White Chicken Chili
- Use Bone-In Chicken: It gives the broth more depth and flavor. You can remove the bones when shredding. If using boneless chicken, try thighs—they stay juicy.
- Soften the Cream Cheese: Let it sit at room temperature before adding it. This ensures it melts smoothly without leaving clumps.
- Don’t Overcook the Chicken: Let it simmer gently. Rapid boiling can make it tough.
- Blend Some Beans: For a thicker texture, blend part of the beans and broth together. It makes the chili naturally thick without needing heavy cream.
- Season Gradually: Always taste after adding the final ingredients. You might need a bit more salt depending on the broth or beans you use.
How to Store White Chicken Chili
Once your chili has cooled, place it in an airtight container. You can keep it in the refrigerator for up to 3 days. It’s one of those meals that tastes even better the next day as the flavors continue to develop.
To freeze, portion the chili into freezer-safe bags or containers. Freeze for up to 3 months. When ready to reheat, let it thaw overnight in the fridge. Warm it gently on the stove or microwave, stirring often to keep the cream cheese smooth.
It’s a great meal to make ahead in large batches—perfect for busy weeknights or surprise guests.
Variations of White Chicken Chili
You can easily adjust this recipe to fit your preferences or what you have in your kitchen.
- Swap the Beans: Don’t have cannellini beans? You can use Great Northern beans or navy beans instead.
- Add Veggies: Stir in some chopped spinach, zucchini, or even carrots for extra nutrition.
- Make it Spicy: Leave the seeds in your jalapeño or add a diced serrano pepper for more heat. A few drops of your favorite hot sauce can also do the trick.
- Use Leftover Chicken: If you have cooked chicken already, just shred it and stir it in at the end. This saves cooking time.
- Dairy-Free Version: Use dairy-free cream cheese and a non-dairy milk substitute like coconut milk or almond milk (unsweetened).
Frequently Asked Questions (FAQ)
What makes White Chicken Chili different from regular chili?
White Chicken Chili uses white beans, chicken, and a creamy base instead of tomatoes and ground beef. It’s milder, lighter in color, and has a creamy broth with a subtle kick.
Can I make this recipe ahead of time?
Yes, it’s perfect for prepping in advance. You can make it a day before and store it in the fridge. It reheats beautifully.
How can I thicken White Chicken Chili without using cream?
You can blend some of the beans with broth to make a thick purée. This will naturally thicken the chili without needing extra cream or flour.
Can I use rotisserie chicken?
Definitely! Just shred about 2½ cups of rotisserie chicken and add it toward the end after simmering the broth and other ingredients.
Is White Chicken Chili spicy?
Not overly. The green chilies and jalapeño add a gentle heat, but you can adjust the spice level to suit your taste. For milder chili, use fewer spicy ingredients and remove jalapeño seeds.
Can I freeze White Chicken Chili?
Absolutely. It freezes well for up to 3 months. Be sure to cool it fully and use airtight containers. Reheat slowly to keep the cream base smooth.
What toppings go best with White Chicken Chili?
Try lime wedges, avocado chunks, shredded cheese, sour cream, tortilla strips, or crushed corn chips. They add texture and flavor that perfectly complement the chili.

White Chicken Chili
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 1 medium yellow onion (diced)
- 1 large jalapeño pepper (seeded and diced)
- 4 cloves garlic (minced)
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half (half milk, half cream)
- 2 cans cannellini beans (15.5 oz., drained)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 cans mild green chilies (4 oz., undrained)
- 1 ½ lbs. bone-in, skinless chicken breast
- to taste salt and black pepper
- 1 can sweet corn (15.25 oz., drained)
- 8 oz. cream cheese (softened)
- optional lime wedges for garnish
- optional diced avocado for garnish
- optional sour cream for garnish
- optional tortilla strips or crushed Fritos for garnish
- optional Monterey Jack or Pepper Jack cheese for garnish
Instructions
- In a small bowl, mix together all the spices: chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes. Set aside.
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions and jalapeño. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir until the vegetables are well-coated. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps. Do the same with the half and half until smooth.
- For a thicker chili, blend 1 heaping cup of the drained cannellini beans with ½ cup of the broth, then stir this purée into the pot with the rest of the whole beans.
- Stir in the seasoning mix, hot sauce, Worcestershire sauce, and both cans of green chilies. Bring to a gentle boil and let it bubble for 15 minutes uncovered.
- Season the chicken breasts with salt and pepper on both sides. Place them directly into the simmering chili. Add the corn and let it simmer gently for 15–20 minutes.
- Remove the chicken breasts and shred the meat using two forks, then return it to the pot.
- Lower the heat and add the softened cream cheese, stirring until fully melted into the chili.
- Taste and adjust the seasonings if needed.
- For the crockpot method, sauté the onions, jalapeño, and garlic in melted butter as above. Add the chicken to the crockpot, then pour in the broth, sautéed vegetables, puréed beans, remaining beans, green chilies, corn, hot sauce, Worcestershire sauce, and seasoning. Cook on low for 8 hours or high for 4 hours. Shred the chicken and stir in cream cheese and half and half, then cook on high for 10 more minutes until creamy.
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