White Chicken Chili is the perfect answer when you’re craving something creamy, cozy, and packed with bold Southwestern flavor. This isn’t your typical chili—it’s a rich, comforting soup made with tender chicken, creamy white beans, and green chilies, all simmered in a seasoned broth and finished with a swirl of cream cheese for a velvety texture.
Whether you make it in the slow cooker or whip it up on the stove in under 40 minutes, this chili delivers serious comfort and flavor. It’s a guaranteed family favorite that’s just as good the next day—if you’re lucky enough to have leftovers!
Table of Contents
Why You’ll Love This Recipe
- Creamy & Flavorful – Cream cheese creates an ultra-smooth texture that takes this chili over the top.
- Two Cooking Options – Make it low and slow in the crockpot or fast on the stove.
- Customizable Heat – Control the spice by adjusting the jalapeño and chili powder.
- Hearty & Filling – Packed with lean protein, beans, and broth.
- Perfect for Leftovers – Tastes even better the next day!
Ingredients
- 2 lbs boneless, skinless chicken breasts (or rotisserie chicken)
- 1 large onion (or 2 small), finely diced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon garlic powder
- 1 teaspoon Mexican oregano (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- (2) 4-oz cans diced green chilies
- (2) 15-oz cans white beans (e.g., Great Northern), drained
- 1 (8 oz) package cream cheese, softened
- ½ cup chopped fresh cilantro
Topping Ideas:
- Shredded cheese
- Sliced avocado
- Sour cream or crema
- Tortilla strips or chips
- Extra cilantro
Instructions
Slow Cooker Method
- Layer ingredients: Place chicken, onion, jalapeño, chili powder, cumin, garlic powder, oregano, salt, pepper, and chicken broth into a slow cooker.
- Cook low & slow: Cover and cook on low for 5–6 hours, until chicken is cooked through and tender.
- Shred chicken: Use two forks to shred the chicken directly in the slow cooker.
- Add creaminess: Stir in green chilies, white beans, cream cheese, and cilantro. Cook on high for 1 more hour, or until cream cheese is melted and well combined.
- Serve with toppings: Ladle into bowls and top with avocado, cheese, sour cream, and tortilla strips.
Quick Stovetop Method
- Sauté aromatics: In a large pot, heat 1 tbsp oil over medium heat. Sauté onion and jalapeño for 7–8 minutes until softened.
- Season and simmer: Add chili powder, cumin, garlic powder, oregano, salt, and pepper. Stir in chicken broth and bring to a gentle simmer.
- Add remaining ingredients: Stir in shredded chicken (poached or rotisserie), green chilies, beans, cilantro, and softened cream cheese.
- Simmer to combine: Cook on medium-low for 20–25 minutes, stirring occasionally until cream cheese is fully melted and soup is creamy.
- Garnish and serve: Add your favorite toppings and enjoy hot.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–40 minutes (or 6–7 hrs slow cooker)
- Total Time: Varies by method
- Servings: 6–8
- Difficulty: Easy
- Great For: Weeknight dinners, potlucks, or cozy weekends
Nutrition Facts (Per Serving)
- Calories: 195 kcal
- Protein: 33g
- Fat: 4g
- Carbohydrates: 3g
- Cholesterol: 96mg
- Sodium: 1539mg
- Potassium: 743mg
- Vitamin A: 365 IU
- Vitamin C: 17mg
- Calcium: 30mg
- Iron: 1.5mg
(Nutrition values are approximate.)
Tips & Variations
- Use rotisserie chicken – A great time-saver for quick weeknight dinners.
- Make it spicier – Add an extra jalapeño or a pinch of cayenne for heat lovers.
- Make it thicker – Mash some of the white beans before adding for a heartier consistency.
- Add corn – A handful of sweet corn kernels adds flavor and texture.
- Freeze leftovers – Freeze in individual portions for quick meals later. Just leave off the toppings until ready to eat.
White Chicken Chili
Equipment
- – Large pot or slow cooker
- – Cutting board
- – Knife
- Ladle
Ingredients
- – 2 lbs chicken breasts or rotisserie chicken
- – 1 large onion finely diced
- – 1 jalapeño finely diced
- – 2 tsp chili powder
- – 2 tsp ground cumin
- – ¼ tsp garlic powder
- – 1 tsp Mexican oregano optional
- – 2 tsp salt
- – 1 tsp pepper
- – 4 cups chicken broth
- – 2 4-oz cans diced green chilies
- – 2 15-oz cans white beans, drained
- – 1 8 oz cream cheese, softened
- – ½ cup chopped cilantro
- **Toppings:**
- – Cheese
- – Avocado
- – Sour cream
- – Tortilla strips
Instructions
- #### Slow Cooker:
- Add chicken, onion, jalapeño, spices, and broth to slow cooker. Cook on low for 5–6 hrs.
- Shred chicken. Stir in beans, green chilies, cream cheese, and cilantro.
- Cook 1 hour more. Top and serve.
- #### Stovetop:
- Sauté onion and jalapeño in 1 tbsp oil (7–8 min).
- Add spices and broth. Bring to simmer.
- Stir in chicken, beans, green chilies, cilantro, and cream cheese.
- Simmer 20–25 min. Garnish and serve.
Notes
– Adjust heat with jalapeño and chili powder
– Add corn or mash beans for thicker chili
FAQs
Can I use canned beans instead of dried?
Yes! This recipe uses canned beans for convenience. Just be sure to drain and rinse them.
Can I make this dairy-free?
To make dairy-free white chicken chili, omit the cream cheese or use a plant-based alternative. It won’t be as creamy but will still be flavorful.
Can I use thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work great and add extra richness.
How do I thicken white chicken chili?
Mash some beans or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end.
Conclusion
White Chicken Chili is everything you want in a comforting meal—rich, hearty, full of flavor, and so easy to make. Whether you simmer it all day in a slow cooker or whip it up quickly on the stove, you’ll end up with a bowl of creamy goodness that will have everyone asking for seconds. Don’t forget the toppings—they turn this humble chili into a standout dish.