This White Chicken Chili is rich, creamy, hearty, and packed with tender chicken, white beans, green chiles, sweet corn, garlic, and warm Southwestern-style seasonings.
Unlike traditional red chili, this version skips the ground beef and tomato-heavy base. Instead, chicken broth, white beans, cream cheese, and Monterey Jack create a creamy broth with plenty of flavor without turning the chili overly heavy.
It is an excellent recipe for a cold-weather dinner, game day, family meal, meal prep, or a make-ahead lunch. You can prepare it on the stovetop in about 40 minutes or adapt it easily for the slow cooker.
Why You’ll Love This Recipe
Easy one-pot dinner. The stovetop version comes together in one Dutch oven or soup pot.
Creamy and hearty. White beans and cream cheese create a thick, comforting texture.
High in protein. Chicken and beans make this a filling meal.
Family-friendly. Keep it mild for kids or increase the heat with jalapeños and Pepper Jack.
Excellent for meal prep. It reheats well and becomes even more flavorful overnight.
Freezer-friendly. Freeze the chili base before adding dairy for the best texture.
Slow-cooker friendly. It converts easily into a Crockpot recipe for busy days.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts or thighs
or - 3 cups cooked shredded chicken
Vegetables and Beans
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cans Great Northern, cannellini, or navy beans, drained and rinsed
- 1 cup corn
- 1 can mild diced green chiles, about 4 ounces
- 1 small jalapeño, finely diced, optional
Broth and Seasonings
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste
Creamy Finish
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack
- ½ cup sour cream, optional
Fresh Finish
- Juice of 1 lime
- 2 tablespoons chopped cilantro, optional
Optional Toppings
- Shredded Monterey Jack
- Cheddar
- Sour cream
- Avocado
- Sliced jalapeños
- Green onions
- Cilantro
- Crushed tortilla chips
- Lime wedges
Ingredient Notes
Best Chicken to Use
Chicken breast gives the chili a leaner texture, while chicken thighs are slightly richer and stay especially tender.
For the fastest version, use about 3 cups cooked rotisserie chicken and add it toward the end.
Best White Beans
Great Northern beans are my first choice because they are creamy but still hold their shape.
Cannellini beans are slightly larger and especially soft.
Navy beans are smaller and help thicken the chili naturally.
Cream Cheese
Softened cream cheese melts much more smoothly than cold cream cheese.
Cut it into small pieces before adding it to the pot.
Monterey Jack
Monterey Jack melts smoothly and gives White Chicken Chili a mild, creamy flavor.
For more heat, replace part of it with Pepper Jack.
Green Chiles
Mild green chiles add flavor without making the chili very spicy.
For a hotter version, use medium or hot green chiles or add fresh jalapeño.
How to Make White Chicken Chili
Step 1: Cook the Onion
Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and cook for about 4–5 minutes, until softened.
Step 2: Add Garlic
Stir in the minced garlic.
Cook for about 30 seconds, just until fragrant.
Step 3: Add the Seasonings
Add cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder, and black pepper.
Cook for about 30–60 seconds.
Heating the spices briefly helps bring out more flavor.
Step 4: Add Green Chiles and Beans
Stir in the green chiles and white beans.
For a naturally thicker chili, mash about ½–1 cup of the beans before adding them.
Step 5: Add Corn and Broth
Add the corn and pour in the chicken broth.
Stir well.
Step 6: Add the Chicken
If using raw chicken breasts or thighs, add them now.
Bring the chili to a gentle simmer.
Cover partially and cook until the chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
If using already cooked chicken, simply stir it in and simmer for about 10 minutes.
Step 7: Add Cream Cheese
Reduce the heat to low.
Add the softened cream cheese in small pieces and stir until completely melted.
Step 8: Add Monterey Jack
Gradually stir in the Monterey Jack.
Keep the heat low so the cheese melts smoothly.
Step 9: Finish With Lime
Remove the pot from the heat.
Stir in fresh lime juice and optional cilantro.
Taste and adjust salt, pepper, cumin, or lime as needed.
Step 10: Serve
Ladle into bowls and add your favorite toppings.
Expert Tips for the Best White Chicken Chili
Mash some of the beans. This naturally thickens the broth without flour or cornstarch.
Keep the heat low when adding dairy. High heat can make cheese and cream cheese separate.
Use freshly shredded cheese. It melts more smoothly than many pre-shredded cheeses.
Don’t skip the lime. Fresh lime balances the richness and makes the chili taste brighter.
Use low-sodium broth if possible. Beans, cheese, and toppings can already contribute plenty of salt.
Add more broth only at the end. Chili thickens as it simmers and thickens even more after refrigeration.
For cooked chicken, add it later. This prevents already-cooked meat from becoming dry.
Delicious Variations
Slow Cooker White Chicken Chili
Add raw thawed chicken, onion, garlic, beans, corn, green chiles, broth, and seasonings to the slow cooker.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Shred the chicken, return it to the slow cooker, then add cream cheese and Monterey Jack during the final 20–30 minutes.
Finish with lime.
Extra-Creamy White Chicken Chili
Increase cream cheese to 8 ounces and add ½ cup sour cream.
Spicy White Chicken Chili
Add jalapeños, cayenne, hot green chiles, and Pepper Jack.
White Chicken Chili With Rice
Add 2 cups cooked rice just before serving, or spoon the chili over rice.
White Chicken Chili With Tortellini
Add refrigerated cheese tortellini near the end and cook according to package directions.
Chicken Bacon Ranch White Chili
Add cooked bacon and about 1 tablespoon ranch seasoning.
Reduce additional salt.
Garlic Parmesan White Chicken Chili
Increase the garlic and stir in about ½ cup grated Parmesan with the Monterey Jack.
High-Protein White Chicken Chili
Use 2 pounds chicken and add another can of white beans.
Greek yogurt can replace sour cream as a topping.
Low-Carb White Chicken Chili
Leave out the beans and corn.
Add extra chicken plus vegetables such as cauliflower, zucchini, or spinach.
What to Serve With White Chicken Chili
White Chicken Chili is filling on its own, but it pairs especially well with:
- Cornbread
- Cheddar garlic muffins
- Tortilla chips
- Cheese quesadillas
- Garlic bread
- Mexican-style rice
- Green salad
- Avocado salad
For game day, set out a topping bar with cheese, sour cream, avocado, jalapeños, lime, tortilla chips, and green onions.
Make Ahead & Meal Prep
White Chicken Chili works very well as a make-ahead recipe.
You can prepare the chicken, beans, vegetables, broth, and seasonings a day in advance.
For the smoothest texture, wait to add the cream cheese and shredded cheese until reheating.
For meal prep, divide the cooled chili into airtight containers and keep toppings such as avocado, sour cream, and tortilla chips separate.
Storage, Freezing & Reheating
Refrigerator
Store cooled White Chicken Chili in airtight containers for about 3–4 days.
The chili will thicken as it sits.
Freezer
For the best freezer texture, freeze the chili before adding cream cheese and Monterey Jack.
Cool completely, transfer to freezer-safe containers, and freeze.
After thawing, reheat the chili and then add the dairy.
Stovetop Reheating
Warm over medium-low heat.
Add a little chicken broth or milk if it becomes too thick.
Avoid a hard boil after the dairy has been added.
Microwave
Reheat individual portions in short intervals, stirring between each one.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use about 3 cups shredded rotisserie chicken and add it after the broth has simmered.
What beans are best for White Chicken Chili?
Great Northern, cannellini, and navy beans all work well.
Can I make White Chicken Chili in a slow cooker?
Yes. Cook the chicken, beans, broth, vegetables, and spices first, then add the dairy near the end.
Can I make it without cream cheese?
Yes. Mash additional beans and add a little heavy cream or extra Monterey Jack.
Why is my White Chicken Chili too thin?
Mash some beans or simmer the chili uncovered before adding the dairy.
Why is my chili too thick?
Add additional chicken broth until it reaches the consistency you prefer.
Can I freeze White Chicken Chili?
Yes. For best results, freeze it before adding cream cheese and shredded cheese.
Can I add rice?
Yes. Cooked rice is a good way to make the chili even more filling.
Is White Chicken Chili spicy?
This version is mild. Add jalapeños, cayenne, Pepper Jack, or hot green chiles for more heat.
Printable White Chicken Chili Recipe
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 6–8
Ingredients
- 1½ pounds chicken breast or thighs, or 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 cans white beans, drained and rinsed
- 1 cup corn
- 1 can mild green chiles
- 4 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 ounces cream cheese
- 1 cup shredded Monterey Jack
- ½ cup sour cream, optional
- Juice of 1 lime
- Salt to taste
Instructions
- Heat olive oil in a large pot.
- Cook onion for 4–5 minutes.
- Add garlic and cook 30 seconds.
- Stir in cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder, and pepper.
- Add green chiles.
- Add white beans, mashing some if you want a thicker chili.
- Add corn and chicken broth.
- Add chicken and simmer until fully cooked, or add cooked shredded chicken and simmer about 10 minutes.
- Reduce heat to low.
- Stir in softened cream cheese until smooth.
- Gradually add Monterey Jack.
- Stir in sour cream if using.
- Remove from heat.
- Add lime juice.
- Taste and adjust seasoning.
- Serve with your favorite toppings.
Final Thoughts
White Chicken Chili is the kind of recipe that works equally well for a busy family dinner, game-day gathering, meal-prep lunch, or cozy fall and winter meal.
Tender chicken, creamy white beans, green chiles, corn, warm spices, cream cheese, and Monterey Jack create a hearty bowl that feels comforting without relying on a heavy tomato base.
It’s also extremely flexible. You can make it on the stovetop or in the slow cooker, increase the protein, make it spicy, add rice or tortellini, or prepare the base ahead for freezer meals.
For the best result, mash some of the beans for natural thickness, use softened cream cheese, add shredded cheese over low heat, avoid boiling after adding dairy, and finish with fresh lime juice to balance the richness.
