Last Updated on September 1, 2022 by Kathryn Donangelo
Flavorful White Chicken Chili is the definition of comfort food. Loaded with hearty ingredients like tender shredded chicken, creamy cannellini beans, spicy diced green chilies, and a rich and velvety broth; this one pot 30-minute dish is sure to be a hit at your family’s table!
WHITE CHICKEN CHILI RECIPE
This chili is truly a one pot wonder! If you’re looking for rich, velvety, stick-to-your bones delicious comfort meal, then you’ve found it! This White Chicken Chili is one of my all-time favorite recipes and one I make year round, even when the days start to get warmer. It’s easy-to-make, always delicious, and makes a ton to eat throughout the week or freeze for later.
Plus, you can bring on all your favorite chili toppings! I like mine with a dollop of tangy sour cream, a sprinkle of sharp shredded cheddar, and thin slices of creamy avocado and jalapeno!
And of course, you can’t have chili, traditional or white, without Jalapeño Cheddar Cornbread Muffins or The Best Cornbread! This is my favorite recipe that I use over and over again. It’s super moist and goes perfectly with this chili.
INGREDIENTS TO MAKE WHITE CHICKEN CHILI
- Olive oil: While this recipe calls for olive oil, however; you could substitute another light-tasting oil such as avocado oil. Try to steer clear of using butter.
- Yellow onion
- Shredded chicken: Feel free to substitute ground chicken or ground turkey in the place of shredded chicken.
- Chili powder
- Ground cumin
- Onion powder
- Black pepper
- Low-sodium chicken broth
- Cannellini beans: While this recipe calls for cannellini beans, you could use any other white bean such as navy or great northern.
- Whole kernel corn: Fresh, frozen, or canned will work. If using canned, be sure to drain and rinse prior to putting in pot.
- Green chilies
- Cream cheese: Milk, cream, or non-fat plain Greek yogurt can be used in place of cream cheese.
HOW TO MAKE WHITE CHICKEN CHILI
STEP ONE: In a large pot (more than 5 quarts), heat oil over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add garlic, and cook for an additional minute or until fragrant.
STEP TWO: Add shredded chicken, cannellini beans, green chilies, corn, chili powder, cumin, oregano, onion powder, garlic powder, salt and pepper, and broth to the pot and simmer for 15-20 minutes, uncovered.
STEP THREE: Stir in cream cheese, and cook for an additional 5-10 minutes.
STEP FOUR: Serve warm with your favorite garnishes like shredded cheese, lime juice, chopped cilantro, sour cream, avocado, sliced jalapenos, and tortilla chips.
- Shredded sharp cheddar cheese, pepper jack, or Mexican
- Sliced avocado
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Fresh guacamole
- Homemade pico de gallo
- Jalapeno slices
- Lime wedges
- Tortilla chips/strips
CAN WHITE CHICKEN CHILI BE MADE IN A CROCKPOT?
You sure can! If making in the Crockpot, be sure to use chicken breast as rotisserie chicken or leftover chicken will dry out.
To make in the Crockpot, add chicken breast to the bottom of the slow cooker and top with spices. Top with diced onion, minced garlic, beans, chilies, corn, and chicken broth. Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4. Remove chicken and place in large bowl. Shred. Return to slow cooker.
Add in softened cream cheese, stir, cover and cook on HIGH for 15 minutes or until creamy and thickened. Enjoy!
TIP FOR MAKING A CREAMY WHITE CHICKEN CHILI
This white chicken chili gets its luscious creaminess from the cream cheese and the cannellini beans. To make this chili even more velvety, puree part of the beans. To puree the beans, add 1 cup of cannellini beans and a bit of chicken broth to a food processor or blender. Pulse until creamy and smooth, and set aside until ready to mix in.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Freeze cooled chili and a freezer-safe, airtight container for up to 3 months.
When ready to eat, thaw in the fridge overnight. When ready to reheat place chili in a large pot on the stove over medium-low heat and warmed-through. Leftovers can also be warmed up in the microwave for 2-3 minutes, stirring halfway through.
MORE COMFORTING SOUPS TO TRY:
- Healthy Turkey Chili
- Healthy Chicken Tortilla Soup
- Slow Cooker Split Pea Soup
- Chunky Beef Stew
- 30 Minute Taco Soup
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White Chicken Chili
- 2 Tbsp. olive oil
- 1 medium yellow onion; chopped
- 4 cloves garlic; minced
- 2 1/2 cups shredded chicken (rotisserie chicken)
- 1/2 tsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups low-sodium chicken broth
- 2 15 oz. cans cannelloni beans (white beans)
- 1 15 oz. can whole kernel corn rinse and drain
- 2 4 oz. cans green chiles
- 1/2 cup cream cheese, milk, cream or non-fat plain Greek yogurt
White Chicken Chilli Toppings (optional)
- sharp cheddar cheese; shredded
- jalapeños; sliced
- lime; sliced
- cilantro; chopped
- Heat oil in a large pot over medium-high heat. Add in onion and sauté until tender, about 3 minutes. Add garlic, and cook for an additional minute or until fragrant.
- To the pot, add shredded chicken, cannellini beans, green chilies, and corn.
- Add chili powder, cumin, oregano, onion powder, garlic powder, salt and pepper, and chicken broth to the pot.
- Simmer for 15 minutes, uncovered. Stir in cream cheese, and cook for an additional 5-10 minutes. If your cream cheese is not mixing in use a whisk and vigorously stir.
- Take off the heat. Serve immediately with your favorite toppings and enjoy!
- Store any leftover white chicken chili in an airtight container for 4 days in the refrigerator or in the freezer up to 3 months.
- You can substitute the shredded chicken for ground chicken or ground turkey, if you prefer.
- Feel free to substitute any other white bean such as navy or great northern in place of cannellini beans.
- If using canned corn, be sure to drain and rinse prior to putting into pot.
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chilifrom A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen’s Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- My Dad’s Contest Winning Chili from The Spiffy Cookie
- Instant Pot Pork Green Chili from Hostess At Heart
- Black Eyed Pea Chili from Leftovers Then Breakfast
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chilifrom The Freshman Cook
- Texas Chili from SmartyPantsKitchen