Dinner

Creamiest White Chicken Chili Recipe

ByJeannette Jaeger November 23, 2025November 23, 2025

Introduction

White chicken chili is a cozy, creamy dish that’s perfect when you want something warm and comforting without feeling too heavy. It’s easy to make, full of flavor, and versatile enough to suit your schedule and taste preferences. Whether you use the stovetop, slow cooker, or Instant Pot, this recipe will quickly become a family favorite.

A white pot filled with creamy soup showing three main layers: a light beige creamy broth base, a middle layer of white beans with yellow corn and green peas, and top scattered pieces of shredded white chicken mixed with small green herb leaves, with a wooden spoon partly dipped into the soup. The pot is placed on a surface with white marbled texture, with some fresh green herbs and garlic bulbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked chicken (shredded or chopped)
2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
2 cups chicken broth (or more for a soupier consistency)
1 (4-ounce) can diced green chiles (hot or mild)
1 medium onion, chopped
2 garlic cloves, minced (or 1 teaspoon garlic powder)
4 ounces cream cheese (or ½ cup sour cream)
1 cup shredded cheese (optional, cheddar or Monterey Jack recommended)
1 tablespoon lime juice (fresh or bottled)
1 teaspoon ground cumin
½ teaspoon salt (to taste)
½ teaspoon black pepper
½ teaspoon chili powder (add more for extra heat)

Instructions

Step 1: In a large pot over medium heat, sauté the chopped onion and minced garlic until soft and fragrant.
Step 2: Add the cooked chicken, drained white beans, diced green chiles, ground cumin, salt, black pepper, chili powder, and chicken broth to the pot. Stir gently to combine.
Step 3: Let the mixture simmer uncovered for 20 to 30 minutes, allowing the flavors to meld and the broth to slightly thicken.
Step 4: Stir in the cream cheese or sour cream until fully melted and the chili is creamy. If using, add shredded cheese and lime juice; stir until combined.
Step 5: Taste and adjust seasonings as needed. Serve warm with your favorite toppings.

Tips & Variations

Use rotisserie or leftover chicken to save time and boost flavor.
Substitute black beans or pinto beans if you don’t have white beans on hand.
Add a splash of heavy cream or extra cream cheese for a richer, creamier texture.
Include optional ingredients like corn, cilantro, hominy, or hot sauce for extra flavor and texture.
If you prefer spice, toss in a diced jalapeño or use hotter green chiles.
For shredding chicken easily, try using two forks or a hand mixer when the chicken is warm but not hot.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until hot. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A steaming pot of creamy soup sits in a black cast iron pot on a portable stovetop, filled with white broth layered with yellow corn kernels, small shredded white chicken pieces, and sprinkled bits of green herbs and black pepper mainly on top, creating a textured, hearty look. Surrounding the pot are four white bowls placed on a white marbled surface; three bowls contain yellow corn kernels, and one bowl holds light beige beans. The warm natural light highlights the steam rising from the soup, making the scene inviting and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken chili in a slow cooker?

Yes! Simply add all ingredients except the cream cheese or sour cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken if needed, then stir in the dairy at the end.

What’s the best way to shred chicken for this recipe?

The easiest ways are using two forks to pull apart warm chicken or using a hand mixer on low speed in a bowl. Rotisserie chicken is already tender and easy to shred by hand.