White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2024)

This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.

It is no secret that I am a chili lover, but this white chicken chili really conquered my heart! Other chili recipes I love are my Turkey Chili, Sweet Potato Chili, Pumpkin Chili and Double Chocolate Chili.

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (1)

Yes, soup season is coming to an end, Super Bowl is long gone and everybody is excited for summer grilling and dining alfresco.

But I just couldn’t wait to share this White Chicken Chili recipe with you! Plus, if you’re anything like me, chili is an all year round dish. After all, that’s what air conditioning is for, amirite?

Whether you are eating it on a chilly winter night, on a rainy spring day, or in the middle of the summer, this is one of those dishes that not only warms your body but also comforts your soul!

It has quickly become my family’s favorite chili, and is a recipe I learned by heart from making it over and over again.

Table of Contents hide

What is White Chicken Chili?

Ingredients

How to Make White Chicken Chili

Olivia’s Tips

What to Serve with White Chicken Chili?

Toppings

Frequently Asked Questions

White Chicken Chili

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2)

What is White Chicken Chili?

White Chicken Chili is a soup made with white beans, chicken and green chiles.

Unlike traditional chili, which has a tomato base, white chicken chili has a creamy base that can be made with cream, cream cheese or by simply puréeing some of the white beans.

If you have never tried white chicken chili, oh boy, you are in for a treat!

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (3)

Ingredients

To make white chicken chili, you will need:

  • Chicken I like using chicken breasts to make this chili, but you can use boneless, skinless chicken thighs if you prefer.
  • Onion and Garlic – Also known as “the aromatics”. They are the flavor foundation of this dish, along with the chiles.
  • Green Chiles – I use canned mild green chiles, but you can use the hot kind if you like more heat. If you can’t find the canned chiles, you can use salsa verde instead.
  • Beans – Any type of white beans work here. Cannellini, Navy Beans or Great Northern Beans.
  • Corn – Fresh, canned or frozen. No need to defrost if using frozen!
  • Chicken Broth or Chicken Stock – Store bought or homemade. If buying store bought, get the lower sodium kind.
  • Cream Cheese – Make sure your cream cheese is at room temperature and cubed. That will make it easier to incorporate it into the chili!
  • Heavy Cream – For even more creaminess! Yum! 😋
  • Lime – A squeeze of lime juice gives this chili a little tang and helps balance the richness from the cream cheese and heavy cream.
  • Oil – We’ll use olive oil to sauté the aromatics.
  • Spices and Herbs – I like to flavor my chicken chili with chili powder, dried basil, dried oregano and a pinch of cayenne pepper.
  • Salt and Black Pepper
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How to Make White Chicken Chili

There are many white chicken chili recipes out there, each with its own spin on this not-so-classic classic. But I personally think this one is the winner!

It is not spicy (unless you want it to be), but has lots of flavor! And it’s perfectly creamy thanks to both cream cheese and heavy cream.

No, it is not a low calorie recipe, but it’s okay to indulge in something delicious every now and then! You deserve it! ♥️

Recommended tools and equipment: Dutch Oven.

  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (5)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (6)

Here’s how I make this white chicken chili recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Sauté the aromatics and cook the chicken.

  • Sauté the onion, garlic and green chiles in olive oil.
  • Pour in the broth and add the spices, herbs, salt and pepper. Add the chicken breasts and cook until they are cooked through and no longer pink.
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (7)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (8)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (9)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (10)

Step 2: Shred the chicken.

  • Remove the cooked chicken from the pot and shred using two forks, or – my favorite method – using a hand or stand mixer.
  • Return the shredded chicken to the pot.

Step 3: Cook the white chicken chili!

  • Stir in the beans, corn and cream cheese.
  • Cook until the cream cheese melts.
  • Pour in the heavy cream and the lime juice.
  • Cook until the chili is thickened to the desired consistency. If you’d like your white chicken chili super thick, use the back of a wooden spoon to mash some of the beans against the sides of the pot. That will help thicken the chili!
  • Taste and adjust salt and pepper.
  • Serve with desired toppings!

Olivia’s Tips

  • Want to save some time? You can make this chili with shredded rotisserie chicken and skip cooking the chicken breasts.
  • This recipe is also a great way to use leftover turkey from Thanksgiving and/or Christmas!
  • To make this recipe dairy-free, omit the cream cheese and heavy cream, and add an extra can of white beans, puréed. The starch from the beans will thicken the chili.
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What to Serve with White Chicken Chili?

This chili goes great with some tortilla chips, crackers, cornbread, garlic bread or even rice!

Toppings

Half the fun of eating chili is topping it with yummy things!

Here are some of my favorite toppings:

  • Diced avocados
  • Sliced jalapeños and/or sliced red onions
  • Sour Cream – because there’s no such thing as too much creaminess!
  • Shredded Cheddar or Monterrey Jack cheese
  • Cilantro or green onions
  • Lime wedges
  • Tortilla strips
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Frequently Asked Questions

Can I make White Chicken Chili in the Slow Cooker?

Absolutely! Sauté the aromatics and green chiles in olive oil, on the stove, then transfer to the slow cooker and add all the remaining ingredients (minus the cream cheese, lime juice and heavy cream). Cook for 8 hours on low or 3-4 hours on high.

Then, shred the chicken and return to the pot with the cream cheese and heavy cream. Cook on high for 15-20 minutes. Stir in the lime juice and serve!

Can I make it ahead?

Yes, this chili can be made ahead and refrigerated for up to 4 days!

Can I freeze it?

Yes you can freeze white chicken chili (for up to 3 months), but save the cream cheese and heavy cream to add after the chili is thawed and reheated.

How do I reheat it?

If your white chicken chili is frozen, defrost in the fridge overnight. Then, reheat in a Dutch Oven (or large pot), over medium-low heat. You might need to add a little more heavy cream or broth to bring it back to the original consistency!

More Chicken Recipes

  • Chicken Paprikash
  • Chicken Stroganoff
  • Creamy Chicken and Rice Soup
  • Brazilian Chicken and Rice Soup
  • Slow Cooker Chicken Tortellini Soup

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (13)

White Chicken Chili

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

author: Olivia Mesquita

course: Main Course

cuisine: American

This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.

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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans green chiles, mild, hot or a combination
  • 4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, (optional)
  • Salt and freshly ground pepper, to taste
  • 2 pounds chicken breasts
  • 2 (14-ounces) cans white beans (such as Navy, Cannellini or Great Northern Beans), drained
  • 1 cup sweet corn, (fresh, canned or frozen)
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Juice of half a lime

Equipment

Instructions

  • In a large Dutch Oven or heavy bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute, or until the garlic is fragrant. Then, add the green chilies and cook for a minute or two, so the extra water can evaporate.

  • Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 – 15 minutes.

  • Remove the chicken from the pot and shred. Return to the pot, along with the beans, corn and cream cheese. Cook over medium heat, until the cream cheese melts and incorporates into the chili.

  • Stir in the heavy cream and lime juice. Cook until thickened to the desired consistency. For a thicker chili, use the back of a wooden spoon to smash some of the beans against the sides of the pot. The released starch will help thicken the chili further.

  • Taste and adjust seasoning as needed.

  • Serve with the desired toppings!

Notes

Storage and Freezing

White Chicken Chili will keep in the fridge for up to 4 days.

If you wish to freeze it, skip adding the cream cheese and heavy cream. Without the dairy, it can be frozen for up to 3 months. Thaw overnight in the fridge, reheat and add the cream cheese and cream.

Reheating

Reheat this chili on the stovetop, over medium-low heat, adding more liquid if needed to bring it back to the original consistency.

Toppings Suggestions

  • diced or sliced avocados
  • sliced jalapeños and/or sliced red onions
  • sour cream
  • tortilla strips
  • lime wedges
  • cilantro or scallions

Nutrition

Calories: 475kcal, Carbohydrates: 36g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 776mg, Potassium: 1075mg, Fiber: 12g, Sugar: 3g, Vitamin A: 833IU, Vitamin C: 24mg, Calcium: 148mg, Iron: 4mg

Author: Olivia Mesquita

Course: Main Course

Cuisine: American

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2024)

FAQs

How to thicken up white chicken chili? ›

From the Editor
  1. Use a cornstarch slurry: Mix together equal parts cornstarch and cold water, then stir it into the chili.
  2. Simmer the chili longer: The longer you simmer the chili, the thicker it will be. ...
  3. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.
Oct 19, 2023

What is the difference between chili and white chili? ›

There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.

How long is white chicken chili good for in the fridge? ›

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

How can I make my white chicken chili less spicy? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.

Why is my white chicken chili so runny? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Why is my white chicken chili not thick? ›

To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don't need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking.

What is a thickening agent for white chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Why is white chicken chili considered chili? ›

It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup.

Why do you put white vinegar in chili? ›

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

When to add sour cream to chili? ›

Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated. Serve hot and enjoy!

How to thicken white chicken chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

Can you eat chicken chili left out overnight? ›

Remember, perishable foods like homemade chili should not be left at room temperature for more than two hours, as this can encourage bacteria growth and potentially lead to food poisoning symptoms such as stomach cramps.

What if I put too much cumin in chili? ›

Acidic ingredients like lemon juice, lime juice, or vinegar can also help counteract the excessive cumin flavor. The acidity brings a tangy and fresh element to the dish, balancing out the dominant cumin taste. A squeeze of lemon or a drizzle of vinegar can work wonders in mellowing down the cumin's intensity.

Can I put butter in chili? ›

Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.

Should you add sugar to chili? ›

The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.

How to thicken white chicken chili with flour? ›

Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

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