This is the only white chicken chili recipe you’ll ever need! I make this when I want something cozy, comforting, creamy, and downright delicious. Whether you’re using up leftover chicken or want a flavorful dinner, let me show you how it’s done.

A bowl of White Chicken Chili topped with chopped green onions, avocado, shredded cheese, and a crunchy tortilla chip. - 1

Comforting, creamy, warming, nostalgic – and finished off with a little tang! This white chicken chili is sure to be a family favorite.

Oh boy, do I have a treat for you! Have you tried white chicken chili before? Despite being creamy, it’s somehow lighter than traditional beef chili. It comes together easily, and always gets rave reviews from anyone that tries it. And I’m not just saying that – this recipe is a winner. Literally. It won me first place in my friend’s chili cookoff – we all brought our own recipe and voted for our favorite. This unsuspecting white chicken chili stole the show – it was a bit of a wildcard, but the type of wildcard you want seconds of.

How to make white chicken chili

image for recipe instruction: Chopped onions sautéed with spices in a white Dutch oven form the flavorful base for a comforting White Chicken Chili on a light-colored countertop. - 2

Step 1:Start by sautéing your onions and garlic, then bloom the spices. Your kitchen will smell amazing.

image for recipe instruction: Two pieces of chicken are simmering in the spiced chicken stock inside a white Dutch oven on a neutral background—perfect for those who love comforting dishes like White Chicken Chili with a twist. - 3

Step 2:Use the chicken stock to deglaze the pan, then add the chicken breasts and let them simmer for 20 minutes, until cooked through.

Why ⇢ These early steps are all about building depth. Sauteing the onions and blooming the spices helps release their full flavor and aroma. Deglazing with chicken stock lifts the browned bits (known as the fond, aka flavor jackpot) from the bottom of the pot. Cooking the chicken in the broth helps keep it juicy!

image for recipe instruction: A large white pot containing a thick, creamy yellow White Chicken Chili with visible onions or small chunks sits on a light-colored surface. - 4

Step 3:Use tongs to remove the chicken breasts, then add the cream cheese and cornmeal. Bring the pot to a boil.

image for recipe instruction: A glass bowl filled with shredded cooked chicken, perfect for making flavorful White Chicken Chili, sits on a light, textured surface. - 5

Step 4:After it reaches a boil, reduce the heat to a simmer while using two forks to shred the chicken.

Tip ⇢ You can also use up leftover chicken – or, take a shortcut and grab a rotisserie chicken! You’ll reduce the cooking time.

image for recipe instruction: A bowl of creamy White Chicken Chili with beans, corn, cheese, green onions, cilantro, and tortilla chips, served with a spoon; avocado halves are visible nearby. - 6

Step 5: Once the cream cheese has melted, return the shredded chicken to the pot. Add the corn, salsa verde, and beans, letting them all warm through. Finish it off with a squeeze of lime before you dig in.

Tip ⇢ You can use any garnishes you’d like! I love the freshness of the green onions and fresh lime juice, but you could also add other garnishes. I sometimes add sliced jalapeño, sour cream, or more corn kernels on top. Some tortilla chips also add a satisfying crunch.

Make this chili in your slow cooker

It’s easy to make this in the slow cooker instead!

  1. Start by sautéing the onion and garlic, then bloom the spices in the pan before transferring everything to your slow cooker. Tip ⇢ You can skip this step and toss everything in raw if you’re short on time, but taking a few extra minutes to sauté will deepen the flavor.
  2. Next, add all the ingredients except the cream cheese to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked.
  3. Use tongs to remove the chicken, shred it with two forks, and return it to the pot.
  4. Stir in the cream cheese and let it melt into the chili during the last 20 minutes of cooking. Serve it up and add the garnishes!

Store, freeze, and reheat instructions

Store: Let your white chicken chili cool completely, then transfer it to a covered container. Store it in the refrigerator for up to four days.

Freeze: This white chicken chili freezes well; sometimes I make a double batch to enjoy later. Once cooled, transfer it to a freezer-proof bag or an airtight container, then pop it in the freezer for up to 3 months. Transfer it to the fridge the day before you want to enjoy it, so it thaws out.

Reheat: I like to reheat this on the stovetop, but a microwave also works. If it’s dried out a bit, add a splash of water or chicken stock to loosen things up. Stir until it’s warmed through.

Watch how to make white chicken chili

You can also watch this on YouTube!

A pot of creamy White Chicken Chili with shredded chicken, white beans, corn, and chopped cilantro, stirred with a wooden spoon. A bowl of sliced green onions sits in the background. - 7

This white chicken chili is the ultimate weeknight winner or weekend comfort food.

A bowl of creamy White Chicken Chili topped with chopped avocado, shredded cheese, green onions, white beans, and a tortilla chip, with a spoon in the bowl. - 8

Top it off with your favorite garnishes, then dig in!

Four more chili recipes to try

BBQ Chicken Chili

Best Steak Chili

Buffalo Chicken Chili

Slow Cooker Vegetarian Chili Recipe

A bowl of creamy White Chicken Chili topped with shredded cheese, sliced green onions, and parsley, served with a tortilla chip; avocado, extra cheese, and fresh herbs are on the side. - 9

Creamy White Chicken Chili with Salsa Verde

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion , minced
  • 2 cloves garlic , minced
  • 1 teaspoon EACH: cumin, coriander, smoked paprika, chili powder, and salt
  • ½ teaspoon EACH: oregano and pepper
  • 2 cups chicken stock
  • 1 lb chicken breasts , boneless/skinless
  • 8 ounces light cream cheese , cut into think strips or small pieces
  • ¼ cup cornmeal
  • 1 cup frozen corn
  • ½ cup salsa verde
  • 1 15-ounce can white canellini beans , drained and rinsed
  • 1 lime , juiced
  • To serve: cilantro, avocados, sliced green onions, tortilla chips, grated white cheddar cheese

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until it is translucent. Add the garlic, cumin, coriander, paprika, chili powder, salt, oregano, and pepper and cook for 1 minute more. 2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 1 teaspoon EACH: cumin, coriander, smoked paprika, chili powder, and salt, ½ teaspoon EACH: oregano and pepper
  • Pour the chicken stock into the pot and scrape the bottom to remove any bits that are stuck on. Add the chicken breasts and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes, or until the chicken is fully cooked. 2 cups chicken stock, 1 lb chicken breasts
  • Remove the chicken from the pot. Add the cream cheese and cornmeal and return the pot to a boil. Stir, then reduce the heat to low and let it simmer while you shred the chicken. 8 ounces light cream cheese, ¼ cup cornmeal
  • Use 2 forks to shred the cooked chicken.
  • Once the cream cheese has melted (you may need to use a whisk here), return the chicken to the pot. Add the corn, salsa verde, and beans and let everything warm through. Remove the pot from the heat and stir in the lime juice. 1 cup frozen corn, 1 15-ounce can white canellini beans, 1 lime, ½ cup salsa verde
  • Taste and add more salt if you’d like. Serve the chili with any or all of the toppings! To serve: cilantro, avocados, sliced green onions, tortilla chips, grated white cheddar cheese

Notes

https://www.theendlessmeal.com/white-chicken-chili/