This Easy White Chicken Chili is a creamy, comforting bowl of goodness loaded with tender shredded chicken, white beans, green chilies, and sweet corn, all simmered together in a rich, flavorful broth that's finished with cream cheese and heavy cream for the perfect texture.
Updated October 2025: Improved recipe instructions for clarity, added slow cooker and Instant Pot variations, expanded storage instructions, and included a comprehensive FAQ section based on reader questions. Originally posted September 27, 2024.
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As someone who's been cooking Southern comfort food for my family for over 25+ years, I've learned that the best white chicken chili strikes the perfect balance between creamy and hearty without being too heavy. This recipe delivers exactly that. It's become a cold-weather staple in my kitchen and disappears fast every time I make it.
Unlike traditional red chili, this white version is milder, creamier, and incredibly versatile. You can make it on the stovetop in just 30 minutes, throw it in the slow cooker for an easy weeknight dinner, or use your Instant Pot when you're short on time. Plus, it uses mostly pantry staples, so you can whip this up any time a craving hits.
Why This White Chili Recipe Works
- Quick & Easy - Ready in under 30 minutes on the stovetop with mostly pantry ingredients.
- Rich & Creamy - The combination of cream cheese and heavy cream creates an ultra-creamy texture without being too heavy.
- Make-Ahead Friendly - Actually tastes better the next day, making it perfect for meal prep.
- Customizable Heat Level - Start mild with canned green chilies and adjust the spice to your preference.
- Versatile Cooking Methods - Make it on the stovetop, in a slow cooker, or Instant Pot.
Ingredients For White Chicken Chili
For the Base:
- Olive oil - For sautéing the vegetables.
- Onion - White or yellow onion adds savory depth.
- Yellow bell pepper - Adds sweetness, green or red peppers work too.
- Garlic - Fresh minced garlic is best for maximum flavor.
Main Ingredients:
- Cream-style corn - Creates a naturally creamy texture and adds sweetness.
- Diced green chilies (2 cans) - Mild to medium heat works best, adjust based on preference.
- Great Northern beans - Large, creamy white beans that hold their shape.
- White kidney beans (cannellini) - Adds extra creaminess, navy beans work too.
- Chicken broth - Use low-sodium so you can control the salt level.
- Cooked chicken (3 cups) - Rotisserie chicken is my secret weapon for speed and flavor.
Seasonings:
- Seasoned salt - Adds savory depth.
- Salt & black pepper - Essential for bringing out all the flavors.
- Onion powder & garlic powder - Amplifies the aromatic base.
- Ground cumin - Warm, earthy flavor that's essential to chili.
- Chili powder - Adds classic chili flavor without too much heat.
- Dried oregano - Brings an herby, slightly peppery note.
For Creaminess:
- Heavy cream - Makes the chili rich and luscious.
- Cream cheese - The secret to achieving that perfectly thick, creamy consistency.
📖 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.
Expert Tips for the Best White Chicken Chili
Using Rotisserie Chicken
This is my #1 time-saving tip! Rotisserie chicken adds incredible flavor and eliminates an entire cooking step. Just shred it and add it to the pot. You can also use leftover cooked chicken, grilled chicken, or even canned chicken in a pinch.
Don't Skip the Cream Cheese
The cream cheese is what gives this chili its signature thick, creamy texture. Let it soften at room temperature for 15-20 minutes before adding, or cut it into small cubes so it melts more easily.
Adjust the Heat Level
- Mild: Use mild green chilies only.
- Medium: Use one can of mild and one can of medium green chilies.
- Spicy: Use hot green chilies, add diced jalapeños, or finish with hot sauce.
Make It Extra Flavorful
- Brown the aromatics well - Let the onions and peppers develop some color for deeper flavor.
- Toast your spices - Add the cumin and chili powder to the sautéed vegetables for 30 seconds before adding liquids.
- Use quality chicken broth - It makes a difference! I prefer low-sodium so I can control the salt.
Preventing Watery Chili
If your chili seems too thin:
- Simmer it uncovered for longer to reduce the liquid.
- Mash some of the beans against the side of the pot to naturally thicken it.
- Add an extra ounce or two of cream cheese.
The Best Tools
- Large Dutch oven or heavy-bottomed pot - Ensures even cooking and prevents scorching.
- Immersion blender (optional) - For an ultra-creamy texture, blend about 1 cup of the chili mixture, then stir it back in.
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What to Serve with White Chicken Chili
This hearty chili is filling on its own, but pairs beautifully with:
- Southern Cornbread - My favorite pairing!
- Grilled Cheese Sandwich - Perfect for dipping.
- Homemade Yeast Rolls - Warm and buttery.
- Hush Puppies - A Southern classic.
- Tortilla chips - For scooping and crunch.
- Fresh lime wedges - A squeeze brightens all the flavors.
Best Toppings for White Chicken Chili
- Sour cream or Greek yogurt
- Shredded Monterey Jack or pepper jack cheese
- Fresh cilantro, chopped
- Diced avocado or guacamole
- Pickled jalapeños
- Crushed tortilla chips
- Salsa verde
- Hot sauce
Storage & Reheating
Refrigerator Storage: Allow the chili to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for 3-4 days. The flavors actually develop and improve overnight, so don't hesitate to make this ahead!
Reheating Instructions:
- Stovetop: Reheat in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth if it's too thick.
- Microwave: Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through. Add liquid if needed.
Freezer Storage: This chili freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months.
To Reheat from Frozen: Thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave. You can also reheat from frozen on the stovetop over low heat, just add a little extra broth and stir frequently.
Pro Tip: The cream cheese may separate slightly when frozen and reheated. Just stir vigorously or give it a quick blend with an immersion blender to restore the creamy texture.
Frequently Asked Questions
You can substitute:
-Sour cream (stir in at the end)
-Greek yogurt (for a lighter version)
-Additional heavy cream with a tablespoon of cornstarch to thicken
-Mascarpone cheese
The texture won't be quite as thick and creamy without cream cheese, but it'll still be delicious!
Yes! Use coconut cream instead of heavy cream and skip the cream cheese. The chili will be thinner but still flavorful. You can thicken it by mashing some of the beans or adding a cornstarch slurry.
Yes, but you'll need to cook them first. Use about 1.5 cups dried beans (any combination of Great Northern, cannellini, or navy beans). Soak overnight, then cook until tender before adding to the recipe.
The chili is ready when:
-It's heated through (at least 165°F)
-The cream cheese is fully melted and incorporated
-The consistency is thick but still spoonable
-The flavors have had time to meld (at least 10-15 minutes of simmering)
More Delicious Chili& Soup Recipes
Want more comforting bowl meals? Try these:
- Easy Chili Recipe - Classic beef chili
- Lasagna Soup - All the lasagna flavors in a bowl
- One Pot Chicken Noodle Soup - Comfort in a bowl
- Italian Sausage and Bean Soup - Hearty and flavorful
- Hibachi Soup - Restaurant favorite at home
Did you make this White Chicken Chili Recipe? I'd love to hear how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share your experience in the comments. Did you add any special toppings? Make it in the slow cooker? I read every comment!
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! 🤍🍲✨