The short answer: creamy white chicken chili is made with chicken, white beans, green chiles and broth instead of beef and tomatoes.
- Simmer 1½ pounds of chicken in 4 cups of broth with two cans of beans for about 25 minutes
- Shred, then stir in 4 ounces of cream cheese and a squeeze of lime
- About 45 minutes on the stove
- Crockpot and Instant Pot times, toppings and freezing
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Prep time: 25 minCook time: 33 minTotal time: 58 minServings: 10 cups
Creamy white chicken chili is a cozy chili made with chicken, white beans, green chiles and broth instead of beef and tomatoes. Soften an onion, garlic and two cans of green chiles, simmer 1½ pounds of chicken breasts in 4 cups of broth with two cans of Great Northern beans and the spices for about 25 minutes, shred the chicken, then stir in 4 ounces of cream cheese and a squeeze of lime. It takes about 45 minutes on the stove or a few hours in the crockpot. Below are the amounts, steps, slow cooker times, toppings and how to store leftovers.
I love cooking for my family, and this is a cozy chili for when you want something that isn't red chili again.
White chicken chili ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts or thighs | 1½ pounds |
| Great Northern beans, drained and rinsed | 2 cans (15 ounces each) |
| Chicken broth, low-sodium | 4 cups |
| Diced green chiles | 2 cans (4 ounces each) |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Ground cumin | 2 teaspoons |
| Dried oregano | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Cream cheese, cubed | 4 ounces |
| Frozen corn (optional) | 1 cup |
| Olive oil or butter | 1 tablespoon |
| Lime juice and chopped cilantro | to finish |
| Salt and pepper | to taste |
Makes about 10 cups, 6 to 8 servings.
How to make white chicken chili on the stove
- Cook the aromatics. Warm the oil in a large pot over medium heat. Add the onion and cook 5 minutes, then the garlic for 1 minute.
- Bloom the spices. Stir in the green chiles, cumin, oregano and chili powder and cook 1 minute.
- Simmer the chicken. Add the broth, the beans and the whole chicken breasts. Bring to a boil, then lower to a simmer, covered, for 20 to 25 minutes.
- Check the chicken. Pull out one breast and check it with a thermometer. It should read 165°F. Our how to cook chicken guide has a cooking times chart for every cut.
- Shred. Shred the chicken with two forks and return it to the pot with the corn.
- Make it creamy. Stir in the cream cheese until it melts, about 3 minutes. Mash a cup of beans against the pot for a thicker chili.
- Finish. Add lime juice, salt and pepper to taste, and top with cilantro.
White chicken chili crockpot and Instant Pot times
| Method | Setting | Time | Add the cream cheese |
|---|---|---|---|
| Stovetop | Simmer, covered | 20 to 25 minutes | After shredding |
| Crockpot | Low | 6 to 7 hours | Last 20 minutes |
| Crockpot | High | 3 to 4 hours | Last 20 minutes |
| Instant Pot | High pressure | 12 minutes, 10-minute natural release | After shredding, on Sauté |
| Rotisserie chicken shortcut | Simmer | 10 minutes | After the chicken heats through |
Go by temperature, not the clock. The FDA safe food handling chart lists 165°F for poultry and for leftovers and casseroles. Prefer a red beef chili? Our pressure cooker chili is ready in about 45 minutes.
Tips for the best white chicken chili
- Use thighs for richer flavor. Thighs stay juicier if the pot simmers longer than planned.
- Rinse the beans. Rinsing canned beans removes the starchy liquid and some of the salt.
- Don't boil after adding dairy. High heat can make cream cheese separate. Keep it at a gentle simmer.
- Toast the cumin. Thirty seconds in the hot oil wakes up the spices.
- Add acid at the end. Lime juice brightens a creamy chili and balances the richness.
- Watch the salt. Broth, beans and canned chiles all add sodium. FDA notes the Daily Value for sodium is less than 2,300 milligrams a day, so low-sodium broth leaves room to season to taste.
White chicken chili variations
- Turkey white chili: use leftover roast turkey after Thanksgiving and add it in the last 10 minutes.
- Brothy version: skip the cream cheese for a lighter white bean chicken chili.
- Extra creamy: add ½ cup of sour cream or heavy cream off the heat.
- Salsa verde chili: replace one can of chiles with 1 cup of salsa verde.
- Stretch it: add a third can of beans and an extra cup of broth to feed two more people.
If your family prefers red chili, try our classic chili recipe. For more cozy pots, see our soup recipes and slow cooker recipes. For a thick chicken-and-vegetable pot without beans or chile spices, try our chicken stew recipe.
Toppings and sides
Set out shredded Monterey Jack, sour cream, avocado, cilantro, lime wedges, jalapeños and crushed tortilla chips so everyone builds a bowl. Our cornbread is the classic side. A green salad or quesadillas round out the table for game day or a busy weeknight. Like the toppings? Try our chicken tortilla soup with the same bar.
Leftovers, freezing and food safety
Refrigerate the chili within 2 hours of cooking. Most cooks eat it within 3 to 4 days. When you reheat it, bring it to a boil, which FDA advises for soups and stews. To freeze, cool it quickly in shallow containers and freeze in portions for 2 to 3 months. Our freezer meals guide has more make-ahead dinners.
Plan chili night
White chicken chili feeds a crowd for little money and covers two dinners when you plan the leftovers. Put it on Monday's dinner line and lunch on Wednesday.
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See everything in the Home shop, or read our easy dinner ideas and chicken dinner ideas for the rest of the week.
Looking for more cozy weeknight meals? See our list of fall dinner ideas.
Making a second pot for the week? Try a red turkey chili with beans and tomatoes, or stir up a batch of chili seasoning to keep in the pantry.
Have a vegetarian at the table? Make a pot of vegetarian chili with three kinds of beans, sweet potato and smoky spices.
Looking for more set-it-and-forget-it dinners? Browse our easy crockpot chicken recipes.
Frequently asked questions
How do you make white chicken chili? To make white chicken chili, soften an onion, garlic and green chiles in a pot, add cumin and oregano, then simmer chicken breasts in chicken broth with two cans of drained white beans. Shred the chicken, stir in cream cheese until melted, and finish with lime juice and cilantro.
What beans go in white chicken chili? Great Northern beans are the classic choice for white chicken chili. Cannellini beans and navy beans work too. Mash about a cup of the beans against the side of the pot if you want a thicker chili without extra cream.
How do you thicken white chicken chili? You can thicken white chicken chili by mashing some of the beans, stirring in more cream cheese, or simmering the pot uncovered for 10 to 15 minutes. You can also whisk 2 tablespoons of masa harina or flour into a little broth and stir it in.
Can you make white chicken chili in a crockpot? Yes, you can make white chicken chili in a crockpot. Put the raw chicken, beans, broth, chiles, onion and spices in the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken reaches 165°F. Shred the chicken and stir in the cream cheese for the last 20 minutes.
What temperature should the chicken reach? Chicken should reach 165°F in the thickest part, the safe minimum temperature FDA lists for poultry. Check one breast with a food thermometer before you shred it.
Is white chicken chili spicy? Mild green chiles make it warm but not hot. For more heat, add a minced jalapeño with the onion, use hot green chiles, or pass hot sauce at the table so everyone can choose.
What is white chili made of? White chili is made with chicken or turkey, white beans, green chiles, broth, onion, garlic, cumin and oregano instead of beef, red beans and tomatoes. Creamy versions add cream cheese, sour cream or milk.
What toppings go on white chicken chili? Popular white chicken chili toppings are shredded Monterey Jack, sour cream, avocado, cilantro, lime wedges, sliced jalapeños, green onions and crushed tortilla chips.
Can you use rotisserie chicken in white chicken chili? Yes, you can use rotisserie chicken in white chicken chili. Use about 4 cups of shredded rotisserie chicken and add it in the last 10 minutes, just long enough to heat through. It cuts the cook time to about 25 minutes.
How long does white chicken chili last in the fridge? White chicken chili lasts 3 to 4 days in the fridge if you refrigerate it within 2 hours of cooking. Reheat leftovers to 165°F, and bring soups and stews to a boil when reheating, as FDA advises.
Can you freeze white chicken chili? Yes, you can freeze white chicken chili. Cool it quickly and freeze it in portions for 2 to 3 months for best quality. Creamy chili can look a little grainy after thawing; stir it well while reheating or add the cream cheese after thawing.
What do you serve with white chicken chili? Serve white chicken chili with cornbread, tortilla chips, a green salad, quesadillas or warm flour tortillas. It also works as a topping for baked potatoes or rice.
How many people does this white chicken chili recipe serve? This white chicken chili recipe makes about 10 cups, enough for 6 to 8 servings. It doubles easily in a large Dutch oven or a 6-quart slow cooker.
Is white chicken chili healthy? It's a filling mix of lean protein and fiber-rich beans. To lighten it, use half the cream cheese or swap in plain Greek yogurt off the heat, and choose low-sodium broth and beans.
Sources
- FDA: Safe food handling fda.gov
- FDA: Sodium in your diet fda.gov