White Chicken Chili

Hands down, this is the BEST White Chicken Chili you’ll ever try! And guess what? You can make it quick on the stove top or let it simmer low and slow in your Crock Pot. It’s packed with creamy broth, tender shredded chicken, just the right kick of green chilies, sweet corn, and simple seasonings that pull it all together.

While you’re here, don’t miss my Chili Cornbread Casserole, my easy-to-make Classic Chili Recipe, and the all-time favorite Chili Con Carne recipes too!

This white chicken chili is just plain delicious! Imagine chili, but in a comforting soup form. The broth is unbelievably creamy, thanks to cream cheese, perfectly balancing a little heat from the green chilies. Sweet corn pops up here and there for a touch of sweetness, while the chicken stays juicy and tender. The seasoning? Simple, but spot on.

Honestly, you might want to keep a napkin handy — it’s hard not to lick your bowl clean!

If you’re craving a cozy meal that pleases a crowd without hours in the kitchen, this white chicken chili is exactly what you need. It features a luscious cream cheese–infused broth, a hint of green chiles, hearty cannellini beans, and sweet corn, all blended with shredded chicken. Best part? It uses mostly pantry staples and lets you tweak the spice to your liking.

You can whip this up on the stove for a speedy dinner or let the Crock Pot do the work while you relax. Prep time is a breeze—about 15 minutes—and the whole pot is ready in roughly an hour. It yields approximately 12 cups, perfect for family dinners, leftovers, or feeding a bunch of hungry folks.

• Flavor: Silky, creamy broth with a gentle kick from green chiles and jalapeño.
• Key ingredients: Cannellini beans, corn, cream cheese & half-and-half, shredded chicken, and straightforward seasoning.
• Flexible: Choose either stovetop for a quick fix or slow cooker for hands-off comfort cooking.
• Make-ahead & storage: Stores well in the fridge for a few days and freezes like a charm.
• Serving: Top it off with lime wedges, creamy avocado, tangy sour cream, crunchy tortilla strips, or melty cheese for that extra yum.

What Makes It Special

This white chicken chili combines creamy comfort with easy customization, making it your go-to for busy weeknights or potlucks that call for something warm and inviting.

• Creamy, rich broth: Cream cheese softens the broth beautifully, and a splash of half-and-half keeps it silky without being too heavy.
• Tender, juicy chicken: Use bone-in chicken for ultimate flavor, or save time with leftover or rotisserie chicken that shreds perfectly into the chili.
• Pantry-friendly: Most ingredients come straight from your pantry—canned beans, sweet corn, and mild green chilies make this super easy to throw together anytime.
• Flexible cooking: Whether you want fast stovetop results or the slow cooker’s set-it-and-forget-it convenience, this recipe works great both ways.
• Customizable heat & add-ins: Adjust spice with hot sauce, cayenne, or jalapeño membranes. Feel free to toss in extra beans or veggies to make it your own.
• Make-ahead & freezer-friendly: You can prep this up to two days ahead, or freeze leftovers for quick meals down the road.

Ingredients You’ll Need

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion, diced
• 1 large jalapeno 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 (15.5 oz.) cans cannellini beans, drained
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 (4 oz.) cans mild green chilies, undrained
• 1 ½ lbs. bone-in skinless chicken breast, see notes
• Salt/Pepper
• 1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.
• 8 oz. cream cheese, softened

How to Cook It

1. Mix all seasonings together and set aside.
2. In a 4.5-quart pot, melt the butter over medium heat.
3. Sauté diced onion and seeded, diced jalapeño for about 5 minutes until tender.
4. Add minced garlic and cook 1 minute until fragrant.
5. Sprinkle in the flour, stir to coat, and cook 2 minutes to remove the raw flour taste.
6. Slowly add chicken broth in small splashes while stirring constantly, then add the half-and-half the same way to keep the broth smooth.
7. Reserve 1 heaping cup of drained cannellini beans, puree with 1/2 cup broth, and add the puree back to the pot with the remaining whole beans (optional).

8. Pour in the seasonings, hot sauce, Worcestershire sauce, and undrained green chilies; bring to a gentle boil and let bubble uncovered for 15 minutes, then lower heat to simmer.

   

9. Season chicken breasts with salt and pepper, add the chicken and drained corn to the pot, and simmer gently uncovered 15–20 minutes, stirring occasionally.
10. Remove the cooked chicken, shred it with two forks, and stir the shredded chicken back into the chili.
11. Turn heat to low and fold in softened cream cheese, stirring until fully melted and incorporated.
12. Taste and adjust seasonings as needed.
13. Crock Pot method: soften onions and jalapeño in melted butter over medium heat for 5 minutes, add garlic and cook 1 minute, stir in flour and cook 2 minutes, then set aside.
14. If using crock pot, optionally reserve and puree 1 heaping cup drained beans with 1/2 cup broth.
15. Combine in the crock pot: chicken, broth, sautéed veggies, pureed and whole beans, hot sauce, Worcestershire, green chilies, corn, and seasonings.
16. Cook on low for 8 hours or high for 4 hours.
17. Remove the chicken, shred with two forks, and stir it back into the crock pot.
18. Mix in softened cream cheese and half-and-half, cover and cook on high for 10 minutes, stir, and serve.

Pro Tips for Perfect Results

• The Worcestershire sauce, mustard powder, and hot sauce work behind the scenes to deepen the flavor—you won’t taste them directly, but they make all the difference.
• Jalapeños: If you prefer less heat, remove the white membrane inside the jalapeño pepper—that’s where most of the spice hides.
• Love it spicy? Dial up the heat by adding extra hot sauce and more cayenne pepper. Add a pinch at a time and taste as you go to get it just right.
• Make Ahead: This white chicken chili is great to prepare up to two days in advance. Just reheat on the stove before serving, and everyone will think you’ve been slaving away all day!

• Flavor boosters: Worcestershire sauce, mustard powder, and hot sauce add subtle layers of flavor without overpowering the chili.
• Adjust your jalapeño: Removing the membrane inside the pepper cuts down on heat, making it milder.
• Spice it up carefully: Add extra hot sauce and cayenne gradually, tasting as you go to nail your perfect level of heat.
• Make ahead for ease: Prepare this white chicken chili a couple of days ahead, then warm it up when dinner time rolls around. Perfect for busy families!

Ways to Customize

• Beans: Swap cannellini beans for black beans or pinto beans if that’s what you have on hand.
• Veggies: Feel free to toss in mushrooms, zucchini, celery, carrots, parsnips, or even sweet potatoes to sneak in some extra nutrients.
• Meat: Leftover cooked chicken, rotisserie chicken, or even turkey work beautifully here. Bone-in chicken breasts or thighs add the best flavor if cooking fresh.
• Garnishes: Top each bowl with sour cream, shredded cheese, lime wedges, diced avocado, crunchy Fritos, or tortilla chips for the ultimate flavor and texture combo.

Pro Tips

• Flavor boosters: Worcestershire sauce, mustard powder, and hot sauce add subtle layers of flavor without overpowering the chili.
• Adjust your jalapeño: Removing the membrane inside the pepper cuts down on heat, making it milder.
• Spice it up carefully: Add extra hot sauce and cayenne gradually, tasting as you go to nail your perfect level of heat.
• Make ahead for ease: Prepare this white chicken chili a couple of days ahead, then warm it up when dinner time rolls around. For a totally hands-off option, try this Crockpot white chicken chili. Perfect for busy families!

How to Store Leftovers

• Store your leftover white chicken chili in a sealed container in the fridge for up to 3 days. It also freezes wonderfully for up to 3 months—perfect for a quick meal anytime you need it. When you reheat, pair a bowl with a Classic Spinach Salad for a fresh, no-fuss side, or keep another cozy option on hand with our Crock-Pot Chicken Noodle Soup.

Common Questions Answered

• Do I need to rinse the white kidney beans? It’s up to you! Draining the beans is a must, but rinsing them is optional. Rinsing helps reduce the sodium content a bit.
• I like to let my beans drain thoroughly but skip the rinse most of the time—it’s quick and keeps a bit more flavor in the beans.