Best White Chicken Chili Recipe

White chicken chili is the recipe I turn to when I want something warm, creamy, and loaded with shredded chicken that feels like comfort food without the heaviness of traditional red chili. I created this easy white chicken chili after falling in love with a version I had at a friend’s potluck, realizing that chunks of tender chicken, white cannellini beans, green chiles, and oregano could come together into something spicy, creamy and so delicious in just one pot. This creamy white chicken chili is easy to make on the stove with shredded chicken, but it can also be made in the slow cooker or the Instant Pot for hands-off convenience. It’s an easy, hearty and creamy twist on the classic chili that my family requests constantly, proving that white beans deserve just as much love as red beans in the chili world.

This white chicken chili recipe easy enough for beginners uses a creamy broth base thickened with puréed beans or sour cream, with white beans (cannellini or Great Northern) providing heartiness and green chilies and spices adding depth without overwhelming heat. The poblano peppers and jalapeño heat can be adjusted to your preference, making this a one-pot weeknight meal that works for everyone from spice lovers to kids. It pairs perfectly with hearty sides like sweet potato country dumplings for a complete comfort food spread, or southern green bean casserole for a filling dinner. Whether you’re looking for white chicken chili crockpot instructions, white chicken chili with cream cheese richness, or the best white chicken chili recipe award winning enough to impress at potlucks, this creamy white chicken chili delivers every time. Top with white chicken chili toppings like avocado, cilantro, and cheese for the ultimate bowl.

Why You’ll Love This White Chicken Chili

It’s Incredibly Versatile and Flexible. This white chicken chili recipe can be made on the stovetop in 30 minutes, in the slow cooker for hands-off cooking, or in the Instant Pot for pressure cooker speed. You can use rotisserie chicken for convenience or cook chicken breasts right in the pot for maximum flavor. The spice level adjusts easily, the toppings are customizable, and leftovers reheat beautifully. This is the kind of recipe that works with your schedule and your pantry, not against them.

The Creaminess is Perfectly Balanced. Unlike red chili that can be heavy and thick, this creamy white chicken chili has a silky, luxurious texture that comes from cream cheese, sour cream, or puréed white beans depending on how you make it. The creamy broth base coats every bite without feeling overly rich or making you sluggish afterward. It’s substantial enough to satisfy but light enough that you can have seconds without regret. This is comfort food that doesn’t weigh you down.

The Flavor Depth is Incredible for Something So Easy. The combination of tender shredded chicken, white cannellini beans, green chiles, cumin, oregano, and garlic creates layers of flavor that taste like you spent hours developing them. The green chiles add brightness and subtle heat, the beans provide earthiness, and the chicken soaks up all those spices. Each spoonful has that perfect balance of creamy, spicy, tangy, and savory that makes you want to keep eating. This is the kind of thick white chicken chili that people ask for the recipe immediately after tasting.

Ingredients for White Chicken Chili

This pinterest white chicken chili uses simple ingredients that create restaurant-quality results at home. The key is quality chicken and the right balance of creaminess.

What You’ll Need

• Chicken: about 1.5 to 2 pounds of boneless, skinless chicken breasts or thighs, or use pre-cooked rotisserie chicken for the fastest option. Raw chicken develops more flavor when cooked in the broth, but rotisserie chicken saves 20 minutes. If using raw chicken, you’ll simmer it in the broth until tender, then shred it. Dark meat stays juicier but white meat is traditional for white chicken chili. Room temperature chicken cooks more evenly than cold chicken straight from the fridge.
• White Beans: two 15-ounce cans of cannellini beans (white kidney beans) or Great Northern beans, drained and rinsed. Cannellini beans are creamier and hold their shape better, while Great Northern beans are slightly softer and more delicate. Don’t use navy beans because they’re too small and turn mushy. You can also use one can of beans and purée the other can to thicken the chili naturally without cream.
• Green Chiles: one 4-ounce can of diced green chiles (mild or hot depending on your preference) adds brightness and subtle heat without overpowering the other flavors. These are roasted poblano peppers that come canned and are easy to find in the Mexican food aisle. If you want more heat, add fresh jalapeños or use hot green chiles. For even more flavor, roast fresh poblano peppers yourself and dice them.
• Chicken Broth: 3 to 4 cups of good quality chicken broth or stock forms the base of the chili. Low-sodium broth is best because you can control the salt level. Homemade chicken stock creates the richest flavor, but store-bought works perfectly. Don’t use water because you’ll lose all the depth.
• Onion: one large yellow or white onion, diced, provides sweetness and base flavor. Cook the onion until softened and translucent before adding other ingredients so it melts into the chili instead of staying crunchy. White onions are sharper, yellow onions are sweeter.
• Garlic: 4 to 6 cloves of fresh garlic, minced, adds pungent savory depth. Fresh garlic tastes exponentially better than garlic powder in this recipe. Mince it finely so it distributes evenly and doesn’t create garlic chunks in your soup.
• Cumin: 1 to 2 tablespoons of ground cumin is the signature spice that gives chili its earthy, warm flavor. Cumin is non-negotiable in chili and creates that recognizable taste. Toast whole cumin seeds and grind them yourself if you want maximum flavor, or use pre-ground cumin for convenience.
• Oregano: 1 to 2 teaspoons of dried oregano adds herbal notes that complement the cumin. Mexican oregano is more authentic if you can find it, but regular dried oregano works fine. Fresh oregano can be used but you’ll need triple the amount.
• Cream Cheese: 4 to 8 ounces of cream cheese, softened, creates ultra-creamy texture and tangy richness. This is what makes white chicken chili with cream cheese so addictive. Cut it into cubes before adding so it melts smoothly. You can use regular, light, or even dairy-free cream cheese. Some people skip this and use sour cream or heavy cream instead for a lighter texture.
• Sour Cream or Heavy Cream: optional, about 1/2 cup, adds extra richness and tang. Sour cream gives a brighter, tangier finish while heavy cream creates silky smoothness. You can use Greek yogurt instead for protein and probiotics. Add this at the end after the chili is off the heat so it doesn’t curdle.
• Jalapeño: one fresh jalapeño, seeded and diced, adds fresh heat and brightness. Adjust the amount based on your spice tolerance. Leave the seeds in for more heat, remove them for mild warmth. You can skip this if you want a completely mild chili.
• Olive Oil or Butter: 2 tablespoons for sautéing the onions and garlic. Butter adds more richness, olive oil is healthier. Either works perfectly.
• Salt and Black Pepper: to taste, probably 1 to 2 teaspoons of salt and 1/2 teaspoon of black pepper. Taste and adjust at the end because the beans and broth already contain sodium.
• Optional Toppings: shredded Monterey Jack or cheddar cheese, diced avocado, fresh cilantro, lime wedges, tortilla chips or strips, extra sour cream, sliced green onions, pickled jalapeños. These white chicken chili toppings transform each bowl into something special.

Instructions for Making White Chicken Chili

Step-by-Step Directions

Step 1: Heat 2 tablespoons of olive oil or butter in a large pot or Dutch oven over medium heat. You want a pot that holds at least 5 quarts because this chili expands as it cooks. Let the oil shimmer or the butter melt completely before adding ingredients.

Step 2: Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. You want the onion to lose its raw bite and start to smell sweet. Don’t rush this step because properly cooked onions add sweetness and depth to the creamy broth base.

Step 3: Add the minced garlic and diced jalapeño (if using) and cook for 1 minute until fragrant. Garlic burns easily, so stir constantly and don’t let it brown. The kitchen should smell amazing at this point.

Step 4: If using raw chicken, add the chicken breasts to the pot now along with 3 cups of chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the chicken reaches 165°F internal temperature and is cooked through. Remove the chicken to a cutting board, let it rest for 5 minutes, then shred it with two forks. If using rotisserie chicken, skip this step and add the shredded chicken later.

Step 5: Add the cumin, oregano, salt, and black pepper to the pot with the onions and garlic. Stir for 30 seconds to toast the spices and wake up their flavors. This step, called blooming the spices, makes a huge difference in flavor depth.

Step 6: Pour in the remaining chicken broth (or all 4 cups if you didn’t cook chicken in the pot). Stir in the drained and rinsed white beans and the canned green chiles with their liquid. The chiles come packed in liquid that adds flavor, so don’t drain them.

Step 7: Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes to let the flavors meld together. The beans will soften slightly and absorb the broth flavors. Stir occasionally to prevent sticking. This is when the one-pot weeknight meal magic happens.

Step 8: Add the shredded chicken (whether you just cooked it or you’re using rotisserie chicken) back to the pot. Stir to combine and heat through for 2 to 3 minutes.

Step 9: Add the cubed cream cheese and stir constantly until it melts completely into the chili, about 2 to 3 minutes. The chili will transform from brothy to creamy right before your eyes. Make sure there are no cream cheese lumps remaining. If you want an even thicker consistency, mash some of the beans against the side of the pot with a wooden spoon, or scoop out 1 cup of the chili, blend it smooth, and stir it back in.

Step 10: Remove from heat and stir in the sour cream or heavy cream if using. Taste and adjust seasoning with more salt, pepper, cumin, or a squeeze of lime juice. The lime juice brightens all the flavors and should be added right before serving.

Step 11: Serve hot in bowls topped with shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream, and crushed tortilla chips. The toppings are half the fun of white chicken chili and let everyone customize their bowl.

Hint: This worlds best white chicken chili pairs beautifully with paneer and broccoli bake for a mixed cuisine dinner party, or serve alongside mediterranean style chicken piccata for a double chicken menu with different flavor profiles.

Cooking Tips

Use Rotisserie Chicken for Speed, Raw Chicken for Flavor. If you’re short on time, shredded rotisserie chicken gets this white chicken chili recipe easy on the table in 30 minutes. The downside is you miss the flavor development that happens when raw chicken simmers in the broth and absorbs all those spices. For maximum flavor, use raw chicken breasts or thighs and cook them right in the pot. The chicken releases juices into the broth and becomes incredibly tender. Either way works, just know the tradeoff.

Don’t Skip Sautéing the Aromatics First. Cooking the onions until softened and the garlic until fragrant before adding liquid creates a flavor foundation that raw aromatics can’t match. This step takes an extra 5 minutes but transforms the depth of the final chili. The onions caramelize slightly, the garlic becomes mellow and sweet, and both release compounds that make the whole pot taste richer.

My White Chicken Chili Journey

I avoided making chili for years because I thought it required all-day simmering and complicated spice blends I didn’t understand. My only experience with white chicken chili was the watery, bland version from a can that tasted like chicken-flavored water with beans floating in it. I figured homemade would be equally disappointing and stuck to ordering chili at restaurants instead.

Then my coworker brought white chicken chili to a potluck and I couldn’t stop eating it. It was creamy, flavorful, and had actual substance instead of being thin and boring. She laughed when I asked for the recipe, saying it was literally just throwing stuff in a pot and simmering. “No special tricks?” I asked suspiciously. “Just good ingredients and cream cheese,” she said. I tried it that weekend and was shocked at how easy it was and how much better it tasted than anything I’d bought in a can.

Grandma tried it the next time she visited and immediately suggested improvements. “Jazzy, you need to cook those onions longer before you add the broth,” she said, tasting my somewhat bland version. “And bloom your spices in the pot before the liquid goes in. It wakes them up.” She also taught me to add lime juice at the very end to brighten everything. “Chili can taste flat without acid,” she explained. “Lime juice or a splash of vinegar makes all the difference.” She was absolutely right. Those three changes took my white chicken chili from good to the best white chicken chili recipe award winning enough that people started requesting I bring it to every gathering. Now I make a big batch every few weeks and freeze portions for easy weeknight dinners that taste homemade in minutes.

Substitutions for White Chicken Chili

Chicken – replace with turkey (ground turkey or shredded turkey breast works great), or use pork tenderloin cut into chunks for white pork chili, or make it vegetarian by skipping the chicken entirely and doubling the beans and adding diced zucchini or cauliflower for texture

White Beans – swap with chickpeas for a different texture and nuttier flavor, or use butter beans (lima beans) for an extra creamy version, or try a mix of white beans and black beans for a two-bean chili (though it won’t technically be “white” anymore)

Cream Cheese – replace with sour cream and a tablespoon of flour for thickening, or use Greek yogurt for a lighter tangier version (add after removing from heat), or skip entirely and thicken with puréed beans or a roux made from butter and flour

Green Chiles – substitute with roasted poblano peppers you char and peel yourself for deeper flavor, or use canned diced tomatoes with green chiles (Rotel) for a slightly different flavor, or add fresh Hatch chiles when they’re in season for authentic Southwestern taste

Variations on White Chicken Chili

White Chicken Chili Crockpot Version – add raw chicken breasts, all ingredients except cream cheese and sour cream to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken right in the crockpot, stir in cream cheese until melted, then add sour cream before serving. This is perfect for busy days when you want dinner ready when you get home. The long cooking time makes the chicken incredibly tender.

White Chicken Chili Pioneer Woman Style – add corn kernels (fresh or frozen) for sweetness and texture, use pepper jack cheese instead of regular cheese for spicy creaminess, and top with crushed Fritos and extra cheese. Ree Drummond’s version is heartier and more Tex-Mex with the corn and spicy cheese. It’s perfect for feeding a crowd at a game day party.

Instant Pot Pressure Cooker White Chicken Chili – sauté the onions and garlic using the sauté function, add raw chicken, beans, chiles, broth, and spices. Pressure cook on high for 10 minutes with natural release for 10 minutes. Shred chicken, stir in cream cheese until melted, then add sour cream. This method gets you tender chicken and developed flavors in under 30 minutes total including pressure building time.

Equipment for White Chicken Chili

Large Heavy-Bottom Pot or Dutch Oven – you need at least a 5-quart pot for this recipe because it makes a generous batch and needs room to simmer without boiling over. A Dutch oven is ideal because the heavy bottom prevents scorching and distributes heat evenly. Cast iron or enameled cast iron works beautifully. Stainless steel pots work too but require more stirring to prevent sticking.

Wooden Spoon or Heat-Resistant Silicone Spatula – for stirring without scratching your pot. Wooden spoons are traditional and won’t melt even if they touch the hot sides of the pot. Silicone spatulas are flexible and great for scraping the bottom to prevent sticking.

Sharp Knife and Cutting Board – for dicing the onions, mincing the garlic, and chopping the jalapeño. A sharp 8-inch chef’s knife makes prep work fast and safe. Use a plastic or wooden cutting board to prevent dulling your knife.

Ladle – for serving the chili into bowls without making a mess. A ladle with a 6-ounce capacity (3/4 cup) is the perfect size for generous servings.

Two Forks – for shredding the cooked chicken. Once the chicken has cooled for 5 minutes, hold it steady with one fork and pull it apart with the other fork. The chicken should shred easily if it’s cooked properly.

Blender or Immersion Blender – optional but helpful if you want to purée some of the beans to thicken the chili naturally. A regular blender works for small batches, or use an immersion blender directly in the pot for convenience.

Storage Tips for White Chicken Chili

Room Temperature – don’t leave white chicken chili at room temperature for more than 2 hours because the dairy and chicken can develop bacteria. Get it into the fridge or freezer promptly after it cools slightly. If serving at a party, keep it in a slow cooker on warm setting or transfer to a chafing dish over a heat source.

Refrigerator – store in an airtight container or covered pot in the fridge for up to 5 days. The flavors actually improve on day two as everything continues to meld together. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You may need to add a splash of broth or water because the chili thickens as it sits. Microwave individual portions in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through.

Freezer – white chicken chili freezes beautifully for up to 4 months. Let it cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace because the chili expands as it freezes. Label with the date and contents. Thaw overnight in the fridge, then reheat on the stovetop. The texture may be slightly different after freezing because the dairy can separate, but stirring while reheating usually brings it back together. If it looks grainy, whisk in a little fresh sour cream to smooth it out.

Make-Ahead Tip – you can prep all the vegetables the night before and store them covered in the fridge so you can just dump everything in the pot the next day. You can also make the entire batch of chili 2 days ahead and reheat when needed. This is the perfect all recipes white chicken chili for meal prep because it portions beautifully and stays delicious all week.

Grandma’s Secret for White Chicken Chili

Last time I made this white chi ken chili with Grandma helping, she stopped me from adding all the cream cheese at once. “Jazzy, cut it into small cubes first and add it gradually while stirring,” she instructed, breaking my 8-ounce block into pieces. “If you dump it all in at once, it clumps instead of melting smooth.” She was completely right. The cream cheese melted into silky ribbons that disappeared into the broth instead of creating lumps I had to chase around the pot.

She also taught me her trick for adding depth without extra heat. “Roast a poblano pepper over your stove burner until it’s charred, then peel off the skin and dice it,” she said, showing me how to rotate the pepper over the flame with tongs. “Fresh roasted poblanos taste completely different from canned green chiles. More smoky, more complex.” It only adds 5 minutes and transforms the flavor profile. Finally, she taught me to finish each bowl with a squeeze of lime juice rather than cooking it into the chili. “Lime juice added at the end tastes bright and fresh,” she explained. “Lime juice cooked into the pot loses its punch and just makes everything taste sour.” These small touches from someone who’s been making award winning white chili for decades turn a good recipe into the best white chili recipe award winning at every potluck.

FAQ about White Chicken Chili

Conclusion

This white chicken chili has completely changed how I think about comfort food. The fact that it comes together in one pot, uses mostly pantry staples, and tastes like you spent hours developing the flavors makes it my go-to meal for busy weeks and cold weather. This creamy white chicken chili proves that simple ingredients prepared thoughtfully create the most satisfying results.

If you love white chili and want to try a different preparation, check out this white chicken chili casserole that bakes the same flavors into a cheesy, bubbly casserole. It’s a fun twist on the classic soup that works great for potlucks or when you want something you can make ahead and bake before serving.

Make a big batch this weekend and freeze half for those nights when you need dinner on the table fast. The combination of tender chicken, creamy beans, bright green chiles, and warming spices creates the best white chicken chili recipe that becomes your new cold-weather standard. Whether you top it with cheese and avocado or keep it simple with just cilantro and lime, this chili will warm you from the inside out. Let me know how yours turns out!