Creamy White Chicken Chili (Easy One Pot Recipe)

When the weather turns cold, this creamy white chicken chili is the first thing I make. It is warm, cozy and full of tender chicken, white beans and mild green chiles in a creamy, slightly cheesy broth. It is lighter than a classic beef chili but just as filling, and it only takes one pot and about 40 minutes. My family piles on the toppings, and somehow there is never any left for lunch the next day.

Quick answer: To make white chicken chili, cook onion, garlic and diced green chiles in butter, then add cumin, oregano and chili powder. Stir in chicken broth, 2 cans of white beans and 1½ lb (680g) of chicken breasts. Simmer for 20 minutes, shred the chicken, then stir in 4 oz (115g) of cream cheese and ½ cup (120 ml) of sour cream until creamy. Finish with lime juice and cilantro.

It makes about 6 hearty bowls, and you can also make it in the crockpot or Instant Pot.

Why You Will Love This White Chicken Chili

• It is creamy without being heavy. A little cream cheese and sour cream make it silky, and the beans make it thick.
• One pot, about 40 minutes. The chicken cooks right in the broth, then gets shredded.
• Mild and family friendly. Green chiles add flavor, not much heat. Spice lovers can add jalapeños.
• Great for meal prep. It tastes even better the next day and freezes well.
• The toppings are half the fun. Avocado, cheese, tortilla strips and lime make every bowl a little different.

Ingredients

This serves 6.

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 cans (4 oz / 115g each) diced green chiles, with their juice
• 1 jalapeño, seeded and diced (optional)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder (mild)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 4 cups (950 ml) low sodium chicken broth
• 2 cans (15 oz / 425g each) cannellini or Great Northern beans, drained and rinsed
• 1½ lb (680g) boneless, skinless chicken breasts or thighs
• 1 cup (150g) frozen corn (optional)
• 4 oz (115g) cream cheese, softened and cubed
• ½ cup (120g) sour cream
• 1 cup (115g) shredded Monterey Jack or mild cheddar
• Juice of 1 lime
• ¼ cup fresh cilantro (coriander), chopped

A few notes on the ingredients

Beans: Cannellini and Great Northern beans are the most common. In the UK, cannellini or butter beans are easy to find and work great.

Green chiles: Canned diced green chiles are mild and tangy. If you cannot find them, use 1 diced green bell pepper plus 1 jalapeño, cooked with the onion.

Chicken: Breasts are lean and shred easily. Thighs give a richer, juicier chili. A rotisserie chicken also works (see the shortcut below).

Chili powder: Use a mild American style chili powder. In the UK, chilli powder can be much hotter, so start with ½ tsp.

How to Make White Chicken Chili (Step by Step)

1. Cook the aromatics. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic, green chiles and jalapeño and cook for 2 minutes.
2. Toast the spices. Add the cumin, oregano, chili powder, salt and pepper. Stir for about 30 seconds until fragrant.
3. Add broth and beans. Pour in the broth and add the beans. For a thicker chili, mash about ½ cup of the beans with a fork first, then stir them in.
4. Simmer the chicken. Add the whole chicken pieces. Bring to a boil, then lower the heat, cover partly, and simmer for 18 to 22 minutes, until the chicken reaches 165°F (74°C) inside.
5. Shred the chicken. Lift the chicken onto a cutting board, shred it with two forks, and return it to the pot. Add the corn now if using.
6. Make it creamy. Turn the heat to low. Stir in the cream cheese until melted, then the sour cream and shredded cheese. Do not let it boil after this point.
7. Finish. Stir in the lime juice and cilantro. Taste and add more salt if needed. Let it rest for 5 minutes to thicken.

Step	Time
Prep	10 minutes
Cook aromatics and spices	8 minutes
Simmer chicken	20 minutes
Shred and finish	5 minutes
Total	About 45 minutes

Best Toppings for White Chicken Chili

I like to set out a little toppings bar so everyone can build their own bowl:

• Diced avocado or a spoon of guacamole
• Extra shredded cheese
• Crushed tortilla chips or crispy tortilla strips
• Sour cream or plain Greek yogurt
• Sliced jalapeños or a drizzle of hot sauce
• Sliced green onions and fresh cilantro
• Lime wedges

Crockpot and Instant Pot White Chicken Chili

Crockpot: Add the onion, garlic, chiles, spices, broth, beans and raw chicken to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then stir in the cream cheese, sour cream and shredded cheese. Cover for 15 minutes until melted, then add lime and cilantro.

Instant Pot: Use the sauté setting for the onion, garlic, chiles and spices. Add the broth, beans and chicken. Pressure cook on high for 10 minutes, then natural release for 10 minutes. Shred the chicken and stir in the creamy ingredients on the warm setting.

Rotisserie chicken shortcut: Simmer the broth, beans and spices for 15 minutes, then stir in 4 cups (about 560g) of shredded rotisserie chicken and the creamy ingredients. Dinner is ready in about 25 minutes.

Easy Variations

• Lighter version. Skip the cream cheese and use Greek yogurt instead of sour cream. Mash more beans to keep it thick.
• Extra spicy. Add 2 jalapeños, a pinch of cayenne, or use pepper jack cheese.
• Dairy free. Use ½ cup (120 ml) of full fat coconut milk instead of the cream cheese and sour cream, and skip the cheese.
• Add veggies. Diced zucchini (courgette), poblano peppers or spinach all work well.
• Turkey chili. Use ground turkey browned with the onions instead of chicken breasts.

My Tips for the Best White Chicken Chili

• Mash some of the beans. This thickens the chili naturally without flour.
• Soften the cream cheese first. Cold cream cheese leaves little white lumps.
• Keep it below a boil once the dairy is in. High heat can make sour cream curdle.
• Add lime at the end. It brightens the whole pot and keeps the creamy chili from tasting flat.
• Too thick the next day? Stir in a splash of broth while reheating.

How to Store and Freeze

Fridge: Keep leftovers in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. The creamy texture can change slightly after thawing, so stir well while reheating and add a spoon of sour cream to bring it back. For the best results, freeze it before adding the dairy, then stir the dairy in when reheating.

Reheating: Warm over medium low heat on the stove, stirring often, or microwave single bowls for 2 to 3 minutes.

White Chicken Chili FAQs

What is the difference between white chili and regular chili?

White chicken chili uses chicken, white beans and green chiles in a creamy broth. Regular chili usually uses beef, red kidney beans and a tomato based sauce.

Is white chicken chili spicy?

This recipe is mild. Canned green chiles add flavor rather than heat. Add jalapeños, cayenne or pepper jack cheese if you like it hotter.

How do I thicken white chicken chili?

Mash some beans, simmer it uncovered for 10 more minutes, or add more cream cheese. You can also stir in 2 tbsp of masa harina or cornstarch mixed with water.

Can I use dried beans?

Yes. Use about 1¼ cups (225g) of dried white beans, soaked overnight and cooked until tender before adding them.

What do you serve with white chicken chili?

Cornbread, tortilla chips, warm flour tortillas, a simple green salad or rice all go well with it.

Can I make it ahead of time?

Yes. It tastes even better after a night in the fridge as the flavors blend. Reheat gently and add fresh toppings.

Final Thoughts

This creamy white chicken chili is my answer to every chilly evening and busy weeknight. It is simple, filling and so comforting, and the toppings make it fun for the whole family. Make a big pot this week, and save some for the freezer for the next cold night