White Chicken Chili

Prep Time 5 mins
Total Time 30 mins
Servings 4 servings

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This White Chicken Chili recipe 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
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Table of Contents
  1. How to make Slow Cooker White Chicken Chili:
  2. How to thicken white bean chicken chili:
  3. White Chicken Chili FAQs
  4. White Chicken Chili Recipe

Now that the days are chilly and the evenings are long, I’ve been craving a big comforting bowl of creamy White Chicken Chili.

The fact that this White Chicken Chili recipe 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, which is pretty much how things happen these days.

It is healthy, hearty, make ahead and freezer friendly!

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.

overhead image of bowl of white chicken chili with tortilla strips

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

White Chicken Chili FAQs

How do I store White Chicken Chili?

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

Can I freeze Chicken Chili?

Chili is a great freezer meal! It can be frozen up to 3 months before using, so it’s a good idea to make a large batch and save some for another day.

Can I make it in the Crockpot?

Definitely! Throw all of the ingredients into the slow cooker and give it a good stir (yes, all!). Let it cook 3-4 hours on low (the exact cook time depends a little on your slow cooker and how full it is), then remove the chicken to shred.
Add the chicken back in and serve!

Can I make it in the Instant Pot?

Yes! Check out my Instant Pot White Chicken Chili recipe for more details.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.

What if I don’t have Tabasco sauce?

  • No Tabasco sauce? There are lots of ways to add spice. Try adding a pinch of red pepper flakes or a bit of cayenne pepper (start small! A little goes a long way)
  • Can I use my leftover Shredded Chicken?

    Absolutely! Simply skip ahead to step 2.

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    White Chicken Chili

    4.98 from 39 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


    • 4 boneless skinless chicken breasts (about 2 lb)
    • 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
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • 4 oz cream cheese room temperature (125 grams)
    • 1 tablespoon corn starch
    • 1 tablespoon water


    • 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!


    Substitutions and variations:
    • Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
    • You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
    • This chili is pretty thick and chunky — if you prefer a thinner chili, feel free to add more broth, milk or cream. 
    • If you don’t like a lot of spice, omit the Tabasco or add in just a few drops at a time.

    Nutrition Information

    Serving: 465grams | 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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    Reader Interactions


    1. dinardo997@gmail.com says

      Hi! This looks delish and low-calorie. Just checking on ingredients – is it 4 whole chicken breasts or 4 halves? Thanks.

    2. 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!

    3. 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!

    4. Amanda Fairchil says

      I just dumped it all in the crockpot and noticed add the cream cheese at the end๐Ÿ˜ณdo you think it will be ok?

    5. 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.

    6. Becky says

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

    7. Cassandra says

      This recipe is so easy yet so full of flavor! My 12 year old literally eats bowl after bowl! ๐Ÿ™‚ Thank you so much for posting!

    8. 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.

    9. 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.

    10. 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.

    11. 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?

    12. 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

              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.

    13. 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!!

    14. 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!! ๐Ÿ™‚

    15. 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.

    16. 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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