White Chicken Chili is the cozy, creamy comfort food your fall and winter evenings have been waiting for. Packed with tender shredded chicken, hearty white beans, and flavorful green chilies, this version is made extra rich and satisfying thanks to a touch of cream cheese. Whether you’re making it in a slow cooker or on the stovetop, this white chicken chili recipe delivers bold flavor with minimal effort. It’s a crowd-pleasing favorite you’ll turn to again and again—especially when you need something warm and filling fast.

Table of Contents

❤️ Why You’ll Love This Recipe

Ultra Creamy: Cream cheese makes it luxuriously smooth without needing heavy cream
Fast or Slow: Ready in 40 minutes on the stovetop, or let your slow cooker do the work
Protein-Packed: Loaded with chicken and white beans
Family Favorite: Mild spice, easy toppings, and leftovers reheat beautifully
Customizable Heat: Dial it up or down depending on your spice preference
Perfect for Game Day or Weeknights: Warm, filling, and freezer-friendly

🧂 Ingredients

2 lbs chicken breast (boneless, skinless)
1 large onion (or 2 small), finely diced
1 jalapeño, finely diced (remove seeds for less heat)
2 tsp chili powder
2 tsp ground cumin
¼ tsp garlic powder
1 tsp Mexican oregano (optional)
2 tsp salt
1 tsp black pepper
4 cups chicken broth (32 oz)
(2) 4-oz cans diced green chilies
(2) 15-oz cans white beans (northern or cannellini), drained
1 (8-oz) package cream cheese, softened
½ cup chopped cilantro (optional)
Toppings (optional):
- Shredded cheese
- Avocado slices
- Sour cream or crema
- Tortilla strips or chips

👨‍🍳 Instructions

Stovetop Method (Quick & Easy)

In a large pot, heat 1 tbsp oil over medium heat.
Add diced onion and jalapeño. Sauté for 7–8 minutes until soft.
Stir in chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook 1 minute.
Pour in chicken broth, green chilies, white beans, and shredded cooked chicken (or rotisserie).
Add cream cheese and cilantro. Stir well.
Simmer on medium-low for 20 minutes, stirring occasionally, until hot and creamy.
Serve hot with toppings of choice.

Slow Cooker Method

Place raw chicken, onion, jalapeño, spices, and broth in slow cooker.
Cover and cook on low for 5–6 hours.
Shred chicken using two forks.
Add green chilies, white beans, cream cheese, and cilantro. Stir to combine.
Cook 1 more hour on low or until cream cheese is fully melted.
Serve warm with favorite toppings.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 30–40 minutes (stovetop) / 6–7 hours (slow cooker)
Total Time: ~40 minutes or 7 hours (depending on method)
Servings: 6
Estimated Cost: $15–$18

🔢 Nutrition Facts (Per Serving)

Calories: 195
Protein: 33g
Carbohydrates: 3g
Fat: 4g
Cholesterol: 96mg
Sodium: 1539mg
Potassium: 743mg
Vitamin A: 365 IU
Vitamin C: 17 mg
Calcium: 30 mg
Iron: 1.5 mg

💡 Tips & Variations

Shortcut Tip: Use rotisserie chicken for a quick weeknight dinner
Cream Cheese Hack: Let it come to room temp before adding—it melts faster
Make it Spicy: Use a serrano pepper or add a pinch of cayenne
Make it Milder: Omit jalapeño or use only one can of green chilies
Freeze It: Leave out toppings, portion into freezer-safe bags, and store up to 3 months
Thick vs. Brothy: Simmer longer uncovered to thicken, or add extra broth to loosen it up

White Chicken Chili

A creamy, hearty chili packed with shredded chicken, beans, and green chilies—perfect for cozy nights and meal prep!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

– 2 lbs chicken breast
– 1 large onion finely diced
– 1 jalapeño diced (seeds removed for less spice)
– 2 tsp chili powder
– 2 tsp cumin
– ¼ tsp garlic powder
– 1 tsp Mexican oregano optional
– 2 tsp salt
– 1 tsp black pepper
– 4 cups chicken broth
– 2 4-oz cans diced green chilies
– 2 15-oz cans white beans, drained
– 1 8-oz cream cheese, softened
– ½ cup chopped cilantro
### Toppings Optional
– Shredded cheese
– Avocado
– Sour cream or crema
– Tortilla strips

Equipment

– Dutch oven or slow cooker
Sharp knife
Ladle
Mixing spoon

Method

**Stovetop:**
In a large pot, sauté onion and jalapeño for 8 mins.
Add spices, broth, green chilies, beans, chicken, cilantro, and cream cheese.
Simmer 20 mins until creamy and hot. Serve with toppings.
**Slow Cooker:**
Add chicken, onion, jalapeño, broth, and spices. Cook on low 5–6 hrs.
Shred chicken, add remaining ingredients. Cook 1 hr more.
Serve warm with toppings.

Notes

– Use rotisserie chicken to save time
– Add extra broth for a thinner texture
– Spice level adjustable to taste

❓ FAQs

Can I make white chicken chili ahead of time?

Yes! This chili actually tastes better the next day as flavors develop. Reheat gently on the stovetop.

Is white chicken chili gluten-free?

Yes! All ingredients are naturally gluten-free—just double-check your broth and spices.

Can I use cream instead of cream cheese?

You can, but cream cheese provides a thicker, richer texture. Heavy cream is a lighter substitute.

What are the best beans to use?

Great Northern or Cannellini beans are ideal, but navy beans or white kidney beans work too.

🏁 Conclusion

This white chicken chili is everything a comforting, creamy soup should be—flavorful, filling, and family-approved. Whether you’re whipping it up on a busy weeknight or letting it simmer in the slow cooker while you work, it’s an easy and satisfying meal for any season. Don’t forget to load it up with your favorite toppings for that extra wow factor!