White Chicken Chili: Easy, Creamy and Ready in 40 Minutes

This white chicken chili is the bowl I crave the minute the weather turns cold. It’s creamy, cozy and gently spiced, packed with tender shredded chicken, white beans and green chiles, then finished with a squeeze of lime that makes every flavor pop. Best of all, it comes together in one pot in about 40 minutes.

If you’ve only ever had red chili, white chicken chili is a lovely change. There’s no tomato here. Instead, the broth gets its body from mashed beans and a little cream cheese, so it’s rich and velvety without being heavy. It’s perfect for game day, a busy weeknight or a big pot to share with friends.

Why This White Chicken Chili Works

• Naturally thick: mashing part of the beans thickens the chili without flour or long simmering.
• Creamy but balanced: cream cheese adds richness, sour cream adds tang, and lime brightens it all.
• Juicy chicken: the chicken poaches whole in the broth, so it stays tender, then gets shredded right back in.
• Mild and family friendly: green chiles give flavor, not fire. Add a jalapeño if you like heat.
• One pot: everything happens in a single Dutch oven or large pot.

Ingredients for White Chicken Chili

Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 6

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 tsp salt and 1/2 tsp black pepper
• 4 cups (950 ml) low-sodium chicken broth
• 2 cans (4 oz / 115 g each) diced green chiles
• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 2 cans (15 oz / 425 g each) great northern or cannellini beans, drained and rinsed
• 1 cup (150 g) frozen corn
• 4 oz (115 g) cream cheese, softened and cubed
• 1/2 cup (120 g) sour cream
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Ingredient notes

• Beans: great northern beans are the classic choice for white chicken chili, but cannellini or navy beans work just as well.
• Chicken: breasts give lean, neat shreds. Thighs are more forgiving and extra juicy. Leftover rotisserie chicken works too; just add it with the beans.
• Green chiles: canned diced green chiles are mild. For more heat, use a jalapeño or a pinch of cayenne.
• Dairy swaps: use heavy cream or half-and-half instead of sour cream, or Greek yogurt for a lighter version.

How to Make White Chicken Chili

1. Sauté the aromatics. Heat the oil in a large pot or Dutch oven over medium heat. Cook the onion (and jalapeño, if using) for 5 minutes until soft. Add the garlic, cumin, oregano, chili powder, salt and pepper and stir for 1 minute until fragrant.
2. Poach the chicken. Pour in the broth and green chiles and bring to a simmer. Add the whole chicken breasts, cover, and simmer gently for 15 to 18 minutes, until the chicken reaches 165°F (74°C).
3. Shred. Move the chicken to a cutting board and shred it with two forks.
4. Thicken with beans. Mash about 1/2 cup of the beans with a fork. Add the mashed beans, whole beans and corn to the pot and simmer for 8 to 10 minutes.
5. Make it creamy. Lower the heat. Stir in the cream cheese until melted, then the sour cream. Don’t let it boil after adding the dairy.
6. Finish and serve. Return the shredded chicken, stir in the lime juice and cilantro, and taste for salt. Ladle into bowls and pile on your favorite toppings.

Not sure if the chicken is done? An instant-read thermometer takes the guesswork out. The FoodSafety.gov safe minimum internal temperature chart lists 165°F for all poultry.

Crockpot White Chicken Chili

Want dinner ready when you walk in the door? Crockpot white chicken chili is just as good.

1. Add everything except the cream cheese, sour cream, lime and cilantro to the slow cooker. Skip the sauté step if you’re short on time.
2. Cook on LOW for 6 hours or HIGH for 3 hours.
3. Shred the chicken in the pot, stir in the cream cheese and sour cream, and cook 15 minutes more. Finish with lime and cilantro.

Love hands-off dinners? Browse my full list of slow cooker chicken recipes for 15 more easy ideas.

Instant Pot White Chicken Chili

1. Use the Sauté setting to cook the onion, garlic and spices.
2. Add the broth, chiles, chicken and beans. Lock the lid and pressure cook on HIGH for 10 minutes, then let the pressure release naturally for 10 minutes.
3. Shred the chicken, switch back to Sauté, and stir in the corn, cream cheese and sour cream until creamy. Finish with lime and cilantro.

Best Toppings for White Chicken Chili

Toppings are half the fun. Set out a little bar and let everyone build their own bowl:

• Diced avocado or a spoonful of guacamole
• Shredded Monterey Jack or pepper jack cheese
• Crushed tortilla chips or crispy tortilla strips
• A dollop of sour cream
• Sliced jalapeños or a drizzle of hot sauce
• Fresh cilantro, green onions and lime wedges

What to Serve with White Chicken Chili

• Cornbread, the classic chili partner
• Cheesy bread like my Brazilian cheese bread
• Crusty homemade bread from my easy Dutch oven bread recipes
• Rice, such as my Mexican rice in the rice cooker, to make it a heartier meal
• A crunchy green salad with a lime vinaigrette

White Chicken Chili vs. Classic Red Chili

Both are cozy, spoonable and perfect for a crowd, but they taste quite different. Classic red chili is built on tomatoes, ground beef and bold chili powder, so it’s deep, smoky and a little acidic. White chicken chili skips the tomatoes entirely. Its base is chicken broth, white beans and mild green chiles, and it gets its body from mashed beans and a touch of dairy.

The result is lighter in color, creamier in texture and gentler in heat. It’s also leaner, since chicken replaces beef, and it’s naturally gluten free when you use a certified broth. If you’re feeding people who find red chili too heavy or too spicy, this white chicken chili recipe is usually the one they come back for seconds of.

Tips for the Best White Chicken Chili

• Toast your spices. Cooking the cumin and oregano in oil for a minute wakes up their flavor.
• Don’t boil the dairy. Once the cream cheese and sour cream go in, keep the heat low so the chili stays silky.
• Adjust the thickness. Too thick? Add a splash of broth. Too thin? Mash more beans or simmer uncovered for 5 extra minutes.
• Add lime at the end. Acid fades with cooking, so stir it in right before serving.
• Make it ahead. Like most chili, white chicken chili tastes even better the next day.

How to Store and Freeze White Chicken Chili

• Fridge: refrigerate in airtight containers within 2 hours of cooking. It keeps for 3 to 4 days.
• Freezer: freeze in portions for up to 3 months. The dairy may separate slightly after thawing, but a good stir while reheating brings it back together.
• Reheat: thaw overnight in the fridge, then warm on the stove over medium-low heat, stirring often, until steaming hot (165°F). Add a splash of broth if it has thickened.

For official storage times, see the FoodSafety.gov cold food storage chart.

Looking for more cozy chicken dinners? Try my fall chicken recipes or my 20-minute garlic butter chicken.

White Chicken Chili FAQ

What is white chicken chili made of?

White chicken chili is made with chicken, white beans, green chiles, onion, garlic, chicken broth and warm spices like cumin and oregano. Unlike red chili, it has no tomatoes and is usually finished with cream cheese or sour cream.

How do you thicken white chicken chili?

Mash some of the beans and stir them back in, simmer uncovered for a few minutes, or add a little more cream cheese. As a last resort, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.

Is white chicken chili spicy?

This recipe is mild. Canned green chiles add flavor rather than heat. For a spicier white chicken chili, add a diced jalapeño, a pinch of cayenne or pepper jack cheese on top.

Can I use rotisserie chicken?

Yes. Skip the poaching step and add about 3 cups of shredded rotisserie chicken with the beans. Simmer for 10 minutes so it soaks up the flavor.

Can I make white chicken chili without dairy?

Yes. Leave out the cream cheese and sour cream and stir in 1/2 cup of full-fat coconut milk, or simply mash extra beans for creaminess.

Can you freeze white chicken chili?

Absolutely. It freezes well for up to 3 months. For the creamiest texture, you can freeze it before adding the dairy and stir the cream cheese and sour cream in while reheating.

Final Thoughts

This white chicken chili is everything I want on a cold night: creamy, comforting, easy and ready in 40 minutes. Make a big pot this weekend, set out the toppings, and watch it disappear.

If you make this white chicken chili recipe, leave a comment and a star rating below, and let me know your favorite toppings. Don’t forget to save it to your Pinterest soup and chili board so it’s ready when the next cold snap hits.