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White Chicken Chili

Prep Time 5 mins
Total Time 30 mins
Servings 4 servings

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This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

white chicken chili in grey pot with scoop out

It snowed last week.

SNOW.

In April.

I know I shouldn’t be surprised. Manitoba is the queen of weather curveballs, but it still took us by surprise.

With all that’s going on, I’ve been craving a big comforting bowl of creamy White Chicken Chili.

This chili has just the right amount of kick thanks to Tabasco Green Sauce, it is the perfect easy dinner for a day when you just need comfort food.

Tabasco’s Green Sauce is one of the mildest Tabasco sauces, and is the perfect way to add flavor without adding heat. My husband puts it on everything!

The fact that this White Chicken Chili is ready in 30 minutes or less with mostly pantry ingredients means that I can actually get it on the table while chasing 3 kids around the house and fitting in 5 minutes of work at the computer here and there, which is a must these days!

And because simple meals are going to be the name of the game for some time around here, so I’m giving you a head start on your meal planning by including two other recipes you can use this chili in down below.

That means you can make a double or triple batch, and use it as a base to create fresh, easy meals for the family through the week!

white chicken chili in white bowl with green tabasco sauce bottle

Make meal planning even easier by prepping a big batch of this Crockpot Shredded Chicken or this Instant Pot Shredded Chicken, and stashing some away in the freezer for quick dinners.

How to make Slow Cooker White Chicken Chili:

You can easily make this Chicken Chili in the crockpot to make it even easier to fit in your day!

I do things a little differently when I make this chicken chili in the slow cooker, simply because if I’m using my slow cooker I don’t want to be babysitting it all day. I throw everything in the pot and let the chicken cook with everything else, then shred it later.

  1. Throw everything in the slow cooker
  2. Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
  3. Remove chicken breasts and shred, then stir back into the chili.
  4. Serve!

How to thicken white bean chicken chili:

We thicken this creamy chicken chili with two things: cream cheese and corn starch.

The cream cheese adds a wonderful richness without making this chili heavy. If you don’t have any, that’s fine! I’ll share some other things you can add in the next section.

The corn starch is optional, but we love our chili super thick and creamy, so we like to add it. If you skip the corn starch, it will still be perfectly creamy but not quite as thick.

Another way to thicken white chicken chili if you don’t have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili. This is a great way to make this chili dairy free!

white chicken chili overhead in white bowl with white towel

Variations and substitutions for this Chicken Chili recipe:

  • Don’t have chicken breasts? Chicken thighs, meat from a rotisserie chicken, ground chicken or turkey all work well in here!
  • Don’t have white beans? Throw in whatever beans you have!
  • No green chiles? Leave them out and bump up the Tabasco Green Sauce for an extra punch of flavor.
  • Have another variety of Tabasco sauce but not the green jalapeno? Throw that in and adjust to your tastes.
  •  

How to store chili:

In the refrigerator:

Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.

In the freezer:

Chili is a great freezer meal! It can be frozen up to 3 months before using, so even if you aren’t using it to make these extra meals this week, it’s still a good idea to make a large batch and save some for another day.

Got leftovers? Two more ways to use this White Chicken Chili!

We’re all about cooking once and eating multiple times around here, so I thought I’d include a few new ways to use this chili if you have leftovers.

This Chili Cheese Lasagna can be time consuming to make, so swap the original chili for this Creamy White Chicken Chili for a creamy lasagna twist your family won’t be able to get enough of!

bbq chili cheese lasagna piece

This Chili Shepherd’s Pie is another favorite around here, but this White Chicken Chili would take it to the next level!

bbq chili shepherd's pie

*This post is generously sponsored by Tabasco Canada and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible! Find more chili recipes on tabascosauce.ca or by following @TabascoCanada on social media.

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White Chicken Chili

5 from 18 votes
This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 394cal

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cups low sodium chicken broth
  • 540 ml canned white kidney beans (19oz) drained and rinsed
  • 341 ml canned corn (12oz), drained
  • 127 ml canned green chiles (4.3oz)
  • 1 teaspoon Tabasco Green Sauce
  • 1 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 oz cream cheese room temperature
  • 1 tablespoon corn starch
  • 1 tablespoon water

Instructions

  • Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
  • Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
  • Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
  • Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
  • Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
  • Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Nutrition Information

Calories: 394cal | Carbohydrates: 39g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3mg
Keywords white chicken chili

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sydnee says

    Hi! Just made this and it’s AMAZING!!
    One question… how much is one serving? Idk if this is a dumb question or not lol but I have no clue.

  2. Natalie says

    This was great! I used black beans instead of white beans and used white rice in place of corn, then just added a little extra broth. Very flexible recipe, everyone loved it and I’ll definitely be making it again!

  3. Barbara says

    This was amazing we will be making this again! I use to have a restaurant and this was good enough to serve everyday.

  4. SandyH says

    I am a Texas girl, and white chili is a bit alien to me… but not anymore! I’ve made this three times now to rave reviews from my native-Texan family. I will never abandon my red chili, but this is a great go-to for something different. Served with jalapeño corn muffins.

  5. Kristen says

    Hi there!

    When cooking it in the crock pot do you add everything at once including the corn starch and cream cheese?

    Thank you!

  6. Christine Rodowicz says

    Im making this for the second time tomorrow. It was so good the first time i had to make it again. Thanks!

  7. Amanda Fairchil says

    I just dumped it all in the crockpot and noticed add the cream cheese at the end😳do you think it will be ok?

  8. Maria Z says

    Delicious! Made only the following changes out of necessity – jalapenos instead of green chili, didn’t have coriander so omitted and added a can of white navy beans in addition to the 2 cannellini (I like beans). Also, thanks to another reviewer, I warmed the cream cheese in the microwave a bit to soften and then mixed it with the pureed beans before adding to the pot. It mixed in fine, perfectly creamy.

  9. Becky says

    If making in a crockpot to cook all day, do you put the cream cheese in then, or wait till you’re ready to eat to add it?

  10. Cassandra says

    This recipe is so easy yet so full of flavor! My 12 year old literally eats bowl after bowl! 🙂 Thank you so much for posting!

  11. Joy says

    We loved it. The stores were out of green chilies so I diced up some jalapeno and added them in. I also added a few more Northern Beans as we love them…plus a tad more chicken broth. I am a Tabasco fan and I have red on stock so I used that and it was AMAZING! Thank you for a great recipe this will remain on the menu throughout the winter.

  12. Zoe says

    I made this chili and it will be a staple in our house from now on. I started with sauteed onion & garlic. I used Tostito’s Salsa Verde instead of the green chilis so I skipped the tobasco (but I did add extra chili powder). I also used a quarter cup of 1% milk instead of water to mix the cornstarch in for added creaminess.

  13. Heather says

    Awesome on all accounts. The whole family loved it and couldn’t stop at one bowl. I will be adding this to my regular repertoire for sure. Only thing I did differently was sauted some diced carrots at the beginning till soft and baked my chicken the night before.

  14. Bob White says

    I am not a big fan of chili but was given a large amount of chicken chili. What do u suggest to add to chili? Would rice work, or macaroni noodles?

  15. Kathy says

    My family loved this recipe… will definitely make it again, but will add more Tabasco and hotter New Mexico green chilies (my family likes a little spice).

      • Lynn says

        I made this in a double batch and then froze it. Delicious! However, i have to measure everything i eat now & I’m backtracking trying to figure out how big one serving size is? Would it be two cups per serving?

        • Ashley Fehr says

          Thank you Lynn! Unfortunately I don’t know the exact serving size — it is just 1/4 of the full recipe. To figure out volume you would have to measure the entire recipe and then divide by 4.

          • Deborah says

            Hi.
            Just saw your recipe and was interested in trying it until I saw the Sodium content. For those of us who are cutting back on Sodium in our diet 1236 is a bit much. Anyway to cut it down or in half.
            Thank you

          • Ashley Fehr says

            Unfortunately the nutrition information is automatically calculated by the recipe card and while it is helpful, I think the sodium is calculated using regular ingredients and not low sodium as I prefer to use. If no salt added broth, beans, and other canned goods then it will be significantly lower.

  16. Lauren Fenstermacher says

    I made this recipe for dinner tonight and my honey LOVED it. I used 4 cups of chicken broth and boiled 5 small chicken thighs. While those were being shredded, I added 1/2 a bag of egg noodles and then added the chicken back in. Didn’t put beans in but did put 2 tsp salt, 2 tsp chili powder, 2 tsp cumin and 1 tsp of salt. It really was to die for. Can’t wait to eat the leftovers for lunch tomorrow!!

  17. Karen says

    Just made this for dinner Ashley! It’s so good! My kids loved it. It was done really quick. Yay for corona pantry cooking!! 🙂

  18. Lily says

    Absolutely amazing chili, what a comforting family dinner! Made it with garlic bread and we could not get enough! Thank you for this incredible recipe.

  19. Natalie says

    Love white chili!! This is full of all my favorite flavors! It’s still cool & this will make a delicious, comforting meal!

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