This Easy White Chicken Chili is creamy, hearty, and filled with tender chicken, two kinds of white beans, green chiles, and sweet corn. Finished with cream cheese and heavy cream, it's a cozy one-pot dinner that's ready in about 35 minutes.
Updated September 9, 2026: I've refreshed this post with clearer ingredient notes, a shorter cooking overview, additional expert tips, and more helpful storage and serving information. The recipe was originally posted on September 27, 2024, and updated on October 31, 2025.
Watch this quick video tutorial!
After more than 25 years of cooking comfort food for my family, I've learned that the best white chicken chili should be creamy without feeling too heavy. This version gets that balance from tender beans, cream-style corn, cream cheese, and a flavorful broth filled with warm spices.
Using cooked or rotisserie chicken makes it especially convenient for busy weeknights. It's also one of those recipes that tastes even better the next day.
Let's get started!
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Why You'll Love This Recipe
- Easy one-pot meal: The entire chili comes together in one Dutch oven or large pot.
- Ready in 35 minutes: Using cooked chicken keeps the preparation quick.
- Rich and creamy: Cream cheese, heavy cream, and cream-style corn create a thick, velvety texture.
- Hearty and filling: Chicken and two kinds of white beans provide plenty of protein.
- Easy to customize: Keep it mild for the family or add jalapeños and hot sauce for more heat.
- Great for meal prep: The flavors continue developing as the chili rests overnight.
Ingredients You'll Need
Here are a few helpful notes about the ingredients. See the recipe card below for exact quantities and complete instructions.
- Olive oil: Used to sauté the fresh vegetables and begin building flavor.
- Onion and yellow bell pepper: These soften into the broth and provide a lightly sweet, savory base. Red, orange, or green bell pepper may also be used.
- Garlic: Freshly minced garlic gives the chili the best flavor.
- Cream-style corn: Adds sweetness, body, and creaminess to the broth. Be sure to use cream-style corn rather than drained whole-kernel corn.
- Diced green chiles: Provide mild chile flavor without making the chili overly spicy. Choose mild, medium, or hot according to your preference.
- Great Northern and cannellini beans: Using two varieties creates a nice mixture of textures. Navy beans may be substituted for either one.
- Chicken broth: Low-sodium broth makes it easier to control the final seasoning.
- Cooked shredded chicken: Rotisserie chicken is my favorite shortcut, but leftover roasted, baked, or grilled chicken also works.
- Seasonings: Seasoned salt, black pepper, onion powder, garlic powder, cumin, chili powder, and oregano give the chili its warm, savory flavor.
- Heavy cream: Adds richness while keeping the broth smooth and spoonable.
- Cream cheese: Thickens the chili and creates its signature creamy finish. Allow it to soften or cut it into small cubes so it melts evenly.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Easy White Chicken Chili
Here's a short overview of the process. The recipe card below contains the exact quantities, timing, and detailed directions.
Step 1: Sauté the Vegetables
Cook the onion and bell pepper in olive oil until they begin to soften. Add the garlic and stir just until it becomes fragrant.
Step 2: Build the Chili Base
Stir in the cream-style corn, green chiles, drained beans, chicken broth, and seasonings. Mix everything together until the spices are evenly distributed.
Step 3: Add the Chicken
Fold in the shredded chicken and allow the chili to simmer gently. This gives the chicken time to absorb the seasoned broth and allows all the flavors to come together.
Step 4: Make It Creamy
Lower the heat before stirring in the heavy cream and softened cream cheese. Continue stirring until the cheese melts and the chili becomes smooth and creamy. Add your favorite toppings and serve warm.
LaKita's Expert Tips
- Use softened cream cheese. Cold cream cheese takes longer to melt and may leave small lumps. Let it soften or cut it into cubes before adding it.
- Lower the heat before adding the dairy. A hard boil can cause the cream to separate. Keep the chili at a gentle simmer after adding the cream and cream cheese.
- Drain and rinse the beans. This removes the thick canning liquid and gives the chili a cleaner flavor.
- Use low-sodium chicken broth. The broth, seasoned salt, chicken, and toppings can all contribute salt, so taste before adding more.
- Toast the spices for deeper flavor. Stir the cumin and chili powder into the sautéed vegetables briefly before adding the broth.
- Mash some of the beans if needed. This naturally thickens the chili without adding more dairy.
- Shred the chicken into bite-size pieces. Smaller pieces distribute evenly throughout the chili and make each bowl easier to eat.
Variations and Substitutions
- Adjust the heat: Use mild green chiles for a family-friendly version. Add hot green chiles, diced jalapeños, cayenne pepper, or hot sauce for more heat.
- Change the chicken: Use leftover baked chicken, grilled chicken, or turkey instead of rotisserie chicken.
- Use different white beans: Great Northern, cannellini, and navy beans can be used in any combination.
- Add leafy greens: Stir in baby spinach or chopped kale near the end of cooking.
- Make it less rich: Replace the heavy cream with half-and-half. The finished chili will be slightly thinner.
- Add more texture: Stir in drained whole-kernel corn along with the cream-style corn.
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Make-Ahead and Storage
Make-Ahead
The chili can be prepared one or two days before serving and stored in the refrigerator. Reheat it slowly and add a splash of chicken broth if it becomes too thick.
If you're intentionally making it for the freezer, prepare the chili without the heavy cream and cream cheese. Freeze the base, then add the dairy after thawing and reheating for the smoothest texture.
Refrigerator
Allow the chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Reheating
Reheat the chili gently in a saucepan over medium-low heat, stirring occasionally. Add a little chicken broth if needed. Individual servings can also be reheated in the microwave, stirring halfway through.
Freezing
The finished chili can be frozen for up to 2 to 3 months. The dairy may separate slightly after thawing, but stirring the chili thoroughly over low heat should help restore its creamy texture.
Thaw frozen chili overnight in the refrigerator before reheating.
What to Serve With White Chicken Chili
- Serve it with warm Southern Cornbread for soaking up the creamy broth.
- Add buttery Homemade Yeast Rolls or crunchy Hush Puppies.
- Pair it with a Grilled Cheese Sandwich for an extra-comforting meal.
- Serve tortilla chips on the side for scooping and crunch.
- Finish each bowl with shredded Monterey Jack cheese, sour cream, cilantro, avocado, jalapeños, or fresh lime juice.
Frequently Asked Questions
Yes. Rotisserie chicken is an easy shortcut that adds plenty of flavor. Remove the skin and bones, shred the meat, and add it to the chili as directed.
Mash some of the beans against the side of the pot and stir them back into the chili. You can also allow the chili to simmer uncovered until it reaches your preferred consistency.
Make sure the beans are drained and the correct amount of broth is used. The chili also needs time to simmer and thicken. If it still seems thin, mash some of the beans or let it cook uncovered for a little longer.
Softened Neufchâtel cheese can be used for a slightly lighter option. Sour cream or plain Greek yogurt may also be stirred in after removing the pot from the heat, although the chili will be thinner and tangier.
Yes. Half-and-half can replace the heavy cream, but the broth will not be quite as rich. You may need to mash additional beans to create a thicker consistency.
Yes, but dairy-based soups can separate slightly after freezing. For the best texture, freeze the chili before adding the heavy cream and cream cheese, then add them while reheating.
Try shredded Monterey Jack or pepper jack cheese, sour cream, avocado, cilantro, pickled jalapeños, crushed tortilla chips, salsa verde, hot sauce, or a squeeze of lime juice.
📖 Recipe
Easy White Chicken Chili Recipe
Video
Equipment
- 1 Large Dutch oven or stock pot
- 1 wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced
- 1 cup yellow bell pepper, diced
- 1 clove garlic, minced
- 14.75 ounces (1 can) cream-style sweet corn
- 8 ounces (2 cans) diced green chiles
- 15.8 ounces (1 can) great northern beans, drained & rinsed
- 15.5 ounces (1 can) white kidney beans (cannellini), drained & rinsed
- 32 ounces chicken broth (low-sodium preferred)
- 1 teaspoon seasoned salt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
Instructions
- Sauté aromatics: Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add onion and yellow bell pepper, sauté 1-2 minutes until softened. Add garlic and cook until fragrant, about 30 seconds.
- Build the base: Add cream-style corn, green chilies, both types of beans (drained and rinsed), and chicken broth. Stir in all seasonings: seasoned salt, salt, pepper, onion powder, garlic powder, cumin, chili powder, and oregano. Stir to combine.
- Add chicken and simmer: Add shredded chicken, reduce heat to low, cover, and simmer for 10-15 minutes to allow flavors to meld.
- Make it creamy: Remove lid and stir in heavy cream and cream cheese. Cook uncovered for 5-10 minutes, stirring occasionally, until cream cheese is fully melted and chili reaches desired consistency.
- Serve: Ladle into bowls and top with desired toppings: sour cream, shredded cheese, cilantro, avocado, tortilla chips, and lime wedges.
Notes
- Quick tip: Use rotisserie chicken to save 20+ minutes of prep time
- Adjust heat: Start with mild green chilies. Add jalapeños or hot sauce for extra spice
- Thicken chili: Simmer uncovered longer or mash some beans against the pot
- Slow cooker option: Cook on LOW 5-6 hours with raw chicken breasts, add cream ingredients in last 30 minutes
- Instant Pot option: Pressure cook 15 minutes, quick release, then add cream ingredients
- Best served with: Cornbread, tortilla chips, or crusty bread
- Refrigerator: Store in an airtight container for 3-4 days. Reheat on stovetop or in microwave, adding a splash of broth if needed.
- Freezer: Cool completely, then freeze in airtight containers for up to 2-3 months. Thaw overnight in refrigerator before reheating. Note: Cream cheese may separate slightly; stir vigorously or blend to restore texture.
Did You Make This Recipe?
If you try this Easy White Chicken Chili, I'd love to hear how it turned out. Leave a comment and star rating below, share a photo on Instagram and tag @SimplyLaKita, or save the recipe on Pinterest for your next cozy dinner.
Will says
Yummy !! This recipe is a 10/10, and it didn't last long.
LaKita says
So glad to hear it, thank you! A 10/10 and gone in no time? That’s the best kind of feedback. 😊🍲💛
Paul says
This is the best white chicken chili on the internet !! I have this recipe saved and I have made it so many times
LaKita says
That means the world, thank you!! I’m so glad it’s become a repeat favorite for you. Appreciate you coming back to it again and again! 🤍🍲✨