Introduction

White Chicken Chili is a creamy, flavorful twist on the classic chili, perfect for cozy dinners. Loaded with tender chicken, white beans, and a hint of spice, this dish warms you from the inside out. Whether made in a slow cooker or on the stove, it’s easy to prepare and customizable to your taste.

A white bowl filled with creamy chicken soup containing chunks of light brown chicken, white beans, and green herbs scattered throughout the creamy white broth. On top, there is a generous pile of shredded white cheese with some chopped green herbs sprinkled over it. To one side of the bowl, there are several golden-brown crispy tortilla strips. At the back edge of the bowl, there are three slices of bright green lime arranged in a row. The bowl sits on a white marbled surface with a light beige cloth partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. Chicken Breast
1 Large Onion (or 2 small onions, finely diced)
1 Jalapeno (finely diced)
2 teaspoons Chili Powder
2 teaspoons Cumin
1/4 teaspoon Garlic Powder
1 teaspoon Mexican Oregano (optional)
2 teaspoons Salt
1 teaspoon Pepper
4 cups Chicken Broth (32 ounces)
2 (4-ounce) cans Green Chilies (diced)
2 (15-ounce) cans White Beans (such as White Northern, drained)
1 (8-ounce) Cream Cheese
1/2 cup Cilantro Leaves (chopped)
Cheese (for topping)
Avocado (for topping)
Sour Cream (for topping)
Tortilla Strips (for topping)

Instructions

Step 1: For slow cooker method, place chicken breast, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano, salt, pepper, and chicken broth into the slow cooker. Cook on low for 5 to 6 hours.
Step 2: Remove the lid and shred the chicken inside the slow cooker using two forks.
Step 3: Stir in diced green chilies, drained white beans, cream cheese, and chopped cilantro. Continue cooking for 1 more hour or until the cream cheese has melted.
Step 4: Serve hot, topped with shredded cheese, sour cream, tortilla strips, and avocado slices.
Step 5: For a quicker stove-top version, sauté finely diced onion and jalapeno in 1 tablespoon of oil over medium heat for 7 to 8 minutes.
Step 6: Add chili powder, cumin, garlic powder, Mexican oregano, salt, and pepper to the pan and stir well. Then add chicken broth, shredded cooked chicken (rotisserie or poached), green chilies, white beans, cream cheese, and cilantro.
Step 7: Simmer on medium-low heat for about 20 minutes or until cream cheese is melted and the chili is heated through. Top and serve as above.

Tips & Variations

Use rotisserie chicken for a speedy meal without compromising flavor.
If you prefer less heat, remove the seeds from the jalapeno before dicing.
Swap cream cheese with sour cream for a tangier texture.
Add corn kernels for a slightly sweet crunch.
Garnish with fresh lime juice for extra brightness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl filled with creamy white soup as the base layer, containing chunks of light brown chicken and white beans mixed with green herbs and chopped scallions throughout. On top, a layer of shredded pale yellow cheese and bright green chopped cilantro sits in the center. To the left, crispy golden brown fried tortilla strips rest, adding texture. At the back of the bowl, three thin slices of fresh lime with bright green skin and light green flesh are placed neatly. The bowl is white and positioned on a small wooden board against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts but be sure to fully thaw them before cooking to ensure even cooking and shredding.

Is this chili spicy?

This recipe has a mild to medium heat level thanks to the jalapeno and chili powder. Adjust the amount or remove the seeds from the jalapeno to reduce the spiciness.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

This hearty White Chicken Chili combines tender chicken breast with a creamy broth infused with green chilies, white beans, and Mexican spices. Perfect for a comforting meal, it can be made in a slow cooker for convenience or quickly on the stovetop for a fast dinner option. Garnish with cheese, sour cream, avocado, and tortilla strips for added texture and flavor.

Author: Bella
Prep Time: 15 minutes
Cook Time: 6 to 7 hours (slow cooker) or 30 minutes (stovetop)
Total Time: 6 hours 15 minutes (slow cooker) or 45 minutes (stovetop)
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-American
Diet: Gluten Free

Ingredients

Scale

Chicken and Broth

2 lbs. Chicken Breast
4 cups Chicken Broth (32 ounces)

Vegetables & Herbs

1 Large Onion (or 2 small onions, finely diced)
1 Jalapeno (finely diced)
1/2 cup Cilantro Leaves (chopped)
(2) 4-ounce cans Green Chilies (diced)

Spices

2 teaspoons Chili Powder
2 teaspoons Cumin
1/4 teaspoon Garlic Powder
1 teaspoon Mexican Oregano (optional)
2 teaspoons Salt
1 teaspoon Pepper

Dairy & Beans

(2) 15-ounce cans White Beans (such as White Northern, drained)
(1) 8-ounce Cream Cheese

Toppings

Cheese (for serving)
Avocado (sliced, for serving)
Sour Cream (for serving)
Tortilla Strips (for serving)

Instructions

Prepare the Slow Cooker Chili: Place chicken breast, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano (if using), salt, pepper, and chicken broth into the slow cooker. Cook on low for 5 to 6 hours until the chicken is tender.
Shred the Chicken: Remove the lid and shred the chicken breast inside the slow cooker using two forks to break it apart.
Add Remaining Ingredients: Stir in the diced green chilies, drained white beans, cream cheese, and chopped cilantro. Continue cooking on low for an additional hour or until the cream cheese is fully melted and incorporated.
Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla strips, and sliced avocado as desired.
Quick Stovetop Version: Shred 2 lbs. of poached chicken breast or use rotisserie chicken. In a large pot, heat 1 tablespoon oil and sauté the diced onion and jalapeno over medium heat for 7-8 minutes until softened. Add the spices and stir well.
Add Liquids and Chicken: Pour in the chicken broth, then add shredded chicken, green chilies, white beans, cream cheese, and cilantro. Reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until the cream cheese melts and the chili thickens slightly.
Final Touches: Serve hot with cheese, sour cream, tortilla strips, and avocado on top.

Notes

Using rotisserie chicken speeds up the cooking process for the stovetop method.
Adjust the jalapeno quantity depending on your preferred spice level.
Mexican oregano is optional but adds authentic flavor to the chili.
For a thicker chili, cook uncovered for the last hour in the slow cooker or simmer longer on the stovetop.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, white bean chili, comfort food, easy chicken chili recipe