Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound chicken breasts (boneless, skinless); 2 cans (15 oz each) Great Northern beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (4 oz) diced green chilies; 4 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 4 oz cream cheese, softened; 1/4 cup heavy cream; Tools:; Large pot or Dutch oven; Cutting board and knife; Wooden spoon for stirring

White Chicken Chili

There’s something about the first spoonful of White Chicken Chili that just feels like a warm hug in a bowl. This recipe has become a staple in our home—especially on chilly evenings when we’re craving something hearty but still wholesome. I first stumbled upon the idea of white chicken chili a few years ago when I wanted a lighter alternative to the traditional beef chili. My kids were skeptical at first (chili without the beef?!) but one taste of this creamy, flavorful dish had them hooked. Now, it’s a request that pops up on our weekly meal plan all year round.

What I love most about this recipe is how adaptable it is. Whether you’re prepping ahead for a busy weeknight or pulling together a last-minute dinner, it always delivers. The combination of tender chicken, creamy beans, and a slightly tangy broth is so satisfying. And let’s not forget the toppings—a sprinkle of cheese, a dollop of sour cream, a few crispy tortilla chips. It’s all about those little extras that make each bowl uniquely yours.

Not only does this dish come together in under an hour, but it’s also perfect for leftovers. In fact, I think it might taste even better the next day! So, if you’re looking for a recipe that’s as comforting as it is convenient, you’re in the right place. Let me walk you through everything you need to know to make this White Chicken Chili a star in your household too.

Questions I Often Get Asked About This Recipe:

Can I use rotisserie chicken? Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred the meat and add it in during the final stages of cooking.

What beans work best for this recipe? Great Northern beans are my favorite because they’re creamy and mild, but cannellini or navy beans work just as well.

Can I make this in a slow cooker? Yes! Combine all the ingredients except for the toppings in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the toppings just before serving.

What can I use instead of cream cheese? If you’re looking for a lighter option, try Greek yogurt or sour cream. Both will give you a creamy texture and tangy flavor.

Is this recipe spicy? It has a mild kick from the green chilies, but you can easily adjust the heat by using mild chilies or adding a pinch of cayenne pepper if you like it spicier.

What You Need to Make White Chicken Chili:

Ingredients:

1 pound chicken breasts (boneless, skinless)

2 cans (15 oz each) Great Northern beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (4 oz) diced green chilies

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

4 oz cream cheese, softened

1/4 cup heavy cream

Tools:

Large pot or Dutch oven

Cutting board and knife

Wooden spoon for stirring

How to Make White Chicken Chili:

Cook the Chicken: In a large pot or Dutch oven, add the chicken breasts and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender and cooked through, about 15-20 minutes. Remove the chicken and shred with two forks.

Build the Base: Add the beans, corn, green chilies, and spices to the pot. Stir well to combine.

Simmer: Return the shredded chicken to the pot. Let the mixture simmer over medium heat for 10-15 minutes to allow the flavors to meld.

Make it Creamy: Stir in the cream cheese and heavy cream, making sure the cream cheese is fully melted and incorporated. Taste and adjust seasonings as needed.

Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, avocado slices, sour cream, fresh cilantro, and tortilla chips.

Tips for Making the Best White Chicken Chili:

Shred the chicken easily: Use a hand mixer or stand mixer to shred cooked chicken quickly.

Thicken the chili: If you prefer a thicker consistency, mash some of the beans before adding them to the pot.

Experiment with toppings: Don’t be afraid to get creative—salsa, lime wedges, or even a drizzle of hot sauce can elevate this dish.

Make it ahead: The flavors only get better with time, so feel free to make this chili a day in advance.

Freeze for later: This chili freezes beautifully. Store in airtight containers for up to three months.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This was such a hit with my family! My picky eaters even asked for seconds.”

⭐️⭐️⭐️⭐️ “Perfect for a chilly night. I added extra cumin and it was delicious!”

⭐️⭐️⭐️⭐️⭐️ “So easy to make and so flavorful! I’ll definitely be making this again.”

⭐️⭐️⭐️⭐️ “I loved the creaminess, but I might add more green chilies next time for extra heat.”

⭐️⭐️⭐️⭐️⭐️ “Great recipe! I made it ahead for meal prep and it reheated perfectly.”

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