White Chicken Chili

This creamy White Chicken Chili is a total winner for weeknight dinners — you can whip it up on the stovetop, toss it in the slow cooker, or make it quick in the Instant Pot. I love using leftover chicken here because it turns this dish into a super speedy meal that your whole family will love!

This creamy White Chicken Chili is one of those cozy meals that everyone asks for time and time again. It’s packed with flavor, feels comforting, and best of all, it comes together really fast. Whether you prefer to make it on the stovetop, slow cooker, or Instant Pot, this recipe works all ways. Plus, using leftover or rotisserie chicken makes it a snap to get on the table on busy nights.

I’ll walk you through a simple way to build layers of flavor in this chili: gently sautéed onions and garlic, a warming mix of spices and mild green chiles, hearty white beans — with a scoop pureed to give that creamy richness — and tender shredded chicken stirred in at the end. I’ve included easy swaps too, like Greek yogurt for sour cream, a vegetarian twist, and instructions for slow cooker and Instant Pot versions so you can tailor it however you like.

Here’s what you’ll get by following along:

• Quick prep — about 10 minutes — and a total cook time of around 25 minutes, so you’re done in about 45 minutes.
• About 5 generous servings (roughly 6 cups), perfect for meal prep or feeding the family.
• A creamy, dreamy texture from pureed beans — no heavy cream needed.

• Lots of tasty topping ideas, plus storage and freezing tips to keep things easy.

Healthy, Easy, Crowd-Pleasing

• Healthy: Many white chicken chili recipes call for heavy cream or cream cheese, but this one keeps it lighter with a broth base and sour cream for creaminess, which you can swap with Greek yogurt for a healthier option.
• Easy: Whether you’re cooking on the stove, using a slow cooker (try this contest-winning Crockpot white chicken chili), or the Instant Pot, this recipe is super forgiving and practical for busy cooks.
• Uses Leftover Chicken: I adore how easy it is to use leftover rotisserie chicken or turkey here. It’s a huge time-saver but you can also cook raw chicken right in the broth if that’s what you’ve got.

Ingredients and Measurements

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 small lime, juice from
• salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans
• 1 cup sour cream, or plain Greek yogurt
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken*)

Step-by-Step Cooking Method

1. Heat olive oil in a large 5–6 quart pot over medium-high heat; add chopped onion and sauté until soft and slightly golden, about 3–5 minutes, then add garlic and cook until fragrant, about 30 seconds.
2. Pour in the chicken broth and stir in diced green chiles, ground cumin, cayenne, paprika, and oregano; squeeze in lime juice and season with salt and pepper.
3. Drain and rinse the canned beans well in a strainer.
4. Scoop a large ladleful of the beans into a blender or food processor with a splash of hot broth and puree until smooth.

5. Add the pureed beans, the remaining whole beans, and the corn to the pot; bring to a gentle simmer and simmer uncovered 15–30 minutes.

   

6. Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken.
7. Ladle the chili into bowls and top with desired toppings such as cilantro, shredded cheese, avocado, and tortilla chips.

Smart Shortcuts for Success

• Speed things up by using rotisserie or leftover cooked chicken. If you prefer raw chicken, just toss it in with the broth to cook as the chili simmers, as in our Crock-Pot Chicken Noodle Soup.
• Rinse canned beans well to wash away extra salt and preserve the fresh flavor.
• Pureeing a portion of the beans makes the chili creamy without any cream. Try not to puree all of them unless you want a thicker, nearly stew-like consistency.
• No blender? An immersion blender works great right in the pot for the pureeing step.
• Add sour cream or Greek yogurt off the heat and stir gently to keep it smooth — boiling after adding dairy can cause it to curdle.
• Adjust the heat to your family’s taste by using fewer chiles or omitting cayenne; add extra if you like it spicy.
• Low-sodium broth helps you control salt levels better — always taste and adjust at the end.
• Brighten your bowl with extra fresh lime juice, cilantro, avocado slices, or tortilla chips for a mix of textures and flavors. For more fresh topping inspiration, see our Chicken Burrito Bowl.
• If your chili seems too thin, simmer uncovered until it thickens, or puree more beans and stir them in. If it’s too thick, thin it with a little hot broth or water.

Flavor Swaps and Add-Ins

• Green Chiles and Spice Level: I stick to mild green chiles, but if you want less heat, just use one can and leave out the cayenne pepper. You can also swap green chiles for half a cup of salsa verde for a different flavor twist (for inspiration, see this Grilled Salsa Verde Pepper Jack Chicken).
• Chicken Options: Use 1.5 pounds of raw chicken in step 2 if you’d rather cook it fresh rather than using rotisserie or leftover chicken.
• Beans: Any small white beans work well here, including great northern, cannellini, or navy. Pinto beans are a handy stand-in when you’re in a pinch.
• Vegetarian Version: Leave out the chicken and use vegetable broth instead. Bulk it up with extra veggies like bell peppers or zucchini to make it just as hearty.
• Slow Cooker Method: Add 2 raw chicken breasts (or cooked rotisserie chicken later), broth, chilies, spices, lime juice, corn, and drained beans to the slow cooker. Sauté onions and garlic briefly on the stove first, then add everything to the pot. Cook on low for 5 hours or high for 3 hours. Shred the chicken after cooking. For thicker chili, blend a ladleful of soup and stir it back in, then add shredded chicken and sour cream before serving.
• Instant Pot Method: Set to sauté, cook oil, onions, then garlic. Turn off sauté. Add 1–2 raw chicken breasts or leftover chicken, broth, chilies, spices, lime juice, corn, and drained beans. Cook on high pressure for 8 minutes with a 15-minute natural release. Remove and shred chicken. Blend some soup to thicken if you like, then stir in shredded chicken and sour cream before serving.

Storing, Freezing, and Reheating

Once your white chicken chili is cooked, store leftovers in a sealed container and pop in the fridge within two hours. It will stay fresh and tasty for about 3 to 4 days.

If you want to freeze your chili, stop just before adding sour cream and cooked chicken. Let the soup cool completely before transferring it to freezer-safe containers or bags. It’ll keep well for up to 3 months. Freeze shredded chicken separately if you can. When you’re ready, thaw overnight in the fridge and warm on the stove over medium-low heat, stirring occasionally. Then mix in the chicken and sour cream or Greek yogurt off the heat to keep it creamy. Microwaving leftovers works too, just stir halfway through for even heating. Avoid refreezing thawed leftovers for best quality.

Common Questions, Answered

• Can I use different beans in this recipe?

  Absolutely! Great northern, cannellini, or navy beans all create the creamy texture we want. Pinto beans can work if you’re in a pinch, but they’ll change the color and texture a bit.

• Is Greek yogurt a good substitute for sour cream?

  Yes! Plain Greek yogurt is an excellent lower-fat alternative that blends nicely. Just add it off the heat and stir carefully to prevent curdling.

• Can vegetarians enjoy this chili?

  Definitely. Skip the chicken and use vegetable broth instead. Feel free to add more veggies or a plant-based protein to make it hearty.

• Can I make this chili in the Instant Pot or slow cooker?

  Yes! The Instant Pot cooks raw chicken on high pressure for 8 minutes with a 15-minute natural release. The slow cooker cooks raw chicken breasts on low for 5 hours or high for 3 hours. After cooking, shred the chicken, optionally puree some soup to thicken, return everything to the pot, and stir in sour cream. For more step-by-step slow cooker timing and shredding tips, see our Slow Cooker Hearty Chicken Soup.

• How can I thicken the chili if it’s too thin?

  Puree some beans and stir them back into the pot for natural thickening. Alternatively, simmer the chili uncovered to reduce the liquid, or whisk in a cornstarch slurry (1 tsp cornstarch with 1 tbsp cold water) and let it cook until thickened.

• Can I freeze the chili with sour cream or avocado?

  It’s best not to freeze once you’ve added sour cream or avocado. Sour cream can separate and get grainy, and avocado will brown. Add those fresh when you reheat and serve the chili.

• How long will leftovers keep?

  Keep refrigerated leftovers for 3 to 4 days for best taste and safety. Frozen chili without sour cream or avocado can last up to 3 months.