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Overhead view of bowl of soup topped with chopped cilantro by a spoon.
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5 from 2 votes

Easy White Chicken Chili Recipe

This creamy white chicken chili recipe is made with tender chicken, white beans, green chilies, and corn in a rich broth. Ready in 30 minutes with stovetop, slow cooker, or Instant Pot options!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: white chicken chili
Servings: 8
Calories: 418kcal
Author: LaKita Anderson

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.
    Close up side view of corn and beans added to stock pot with wooden spoon.
  • Add chicken and simmer: Add shredded chicken, reduce heat to low, cover, and simmer for 10-15 minutes to allow flavors to meld.
    Chicken added to stock pot with the other chili ingredients.
  • 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.
    Overhead view of cream cheese and heavy cream added to the pot with the other ingredients.
  • Serve: Ladle into bowls and top with desired toppings: sour cream, shredded cheese, cilantro, avocado, tortilla chips, and lime wedges.
    Overhead view of bowl of chili topped with herbs by spoon.

Video

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.

Nutrition

Calories: 418kcal | Carbohydrates: 33g | Protein: 27g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1435mg | Potassium: 730mg | Fiber: 7g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 47mg | Calcium: 114mg | Iron: 3mg
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