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.
Table of Contents
- Why you’ll love this white bean chicken chili recipe:
- See what people are saying!
- Chicken Chili Ingredients needed:
- How to Make this White Chicken Chili recipe:
- How to make this White Chicken Chili recipe in the slow cooker:
- How to thicken white bean chicken chili:
- How do you store White Chicken Chili?
- How to reheat White Bean Chicken Chili:
- Can I make it in the Instant Pot?
- Can I use chicken thighs instead of chicken breasts?
- What if I have leftover shredded chicken?
- White Chicken Chili Variations:
- More chili recipes you’ll love:
- White Bean Chicken Chili recipe Recipe
There are plenty of White Chicken Chili recipes out there, but this one takes the cake.
It’s rated 5 stars for a reason!
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.
Why you’ll love this white bean chicken chili recipe:
- Top-rated white chicken chili recipe: This recipe is rated 5 starts with over 300 reviews, so you know it’s a keeper!
- No pre-cooking required: we cook whole, uncooked chicken breasts right in the chili so they stay super moist and you don’t need to prep any cooked chicken.
- Made in one pot: it’s made in one pot with minimal ingredients, so it’s big flavor with little fuss!
- 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.
See what people are saying!
Chicken Chili Ingredients needed:
- Chicken breasts: boneless, skinless chicken thighs will also work well! If you’ve got Shredded Chicken or Crockpot Shredded Chicken stashed away, you can use that instead.
- Chicken broth: I always use low sodium chicken broth so I can add salt to my tastes. If you are using salty broth, you may want to reduce the amount added.
- White beans: sticking with our white color theme here, white beans add texture, protein and fibre.
- Corn: add sweetness and texuture
- Green chiles: canned green chiles add a punch of flavor
- Tabasco sauce, chili powder, onion powder, salt: are what we use to season our chili. You can adjust the seasonings to your tastes!
- Cream cheese: thickens the chili and adds a deliciously creamy texture.
- Corn starch + water: to thicken further if desired.
How to Make this White Chicken Chili recipe:
- Simmer the chicken: cook the chicken in broth until tender. This adds great flavor to the chili and you can even use frozen chicken breasts!
- Remove the chicken and shred with two forks (or chop it with a knife).
- Add the chicken back in with the seasonings, beans, corn and chiles.
- Stir in cream cheese and simmer until cream cheese is melted and everything comes together.
How to make this White Chicken Chili recipe in the slow cooker:
You can easily make this White Bean 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.
- Throw everything in the slow cooker
- Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
- Remove chicken breasts and shred, then stir back into the chili.
- 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!
How do you store White Chicken Chili?
Refrigerator:
Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.
Freezer:
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.
How to reheat White Bean Chicken Chili:
I like to reheat this chicken chili on the stovetop or in the microwave with an extra splash of cream or broth — it keeps it from drying out!
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 chicken breasts?
Yes!
What if I have leftover shredded chicken?
Awesome! Simply skip ahead to step 2.
White Chicken Chili Variations:
- 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).
- Swap the chicken breasts: Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.
- Add in more vegetables: chili recipes are great for using up whatever vegetables you have in the fridge. For firmer vegetables (like carrots, celery, onion, peppers, etc.) I recommend sauteeing them in a bit of oil before you add the broth and chicken.
More chili recipes you’ll love:
- This Easy Vegetarian Chili is hearty and healthy, loaded with protein and fibre!
- Got leftover chili? Use it to make this BBQ Chili Cheese Biscuit Casserole
- This Instant Pot Chili is perfect when you need a dinner that’s mostly hands-off.
- Use leftover chili to make Chili Cheese Fries with these Air Fryer Frozen French Fries or Air Fryer French Fries.
Tried this recipe? Leave a comment letting me know how you liked it!
White Bean Chicken Chili recipe
written by Ashley Fehr
Ingredients
- 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
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!
Notes
- 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
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Sara Coleman says
What do you think about using chicken thighs instead? I am thinking that it would be less costly.
Thanks!
Ashley Fehr says
Chicken thighs work great! You can use boneless, skinless chicken thighs and the cook time would be the same. If you use bone in meat, you will have to cook it a little longer.
Marissa says
I’m obsessed with this white chicken chili recipe right now! So good! I’m considering omitting the chicken and substituting veggie broth for the chicken broth in an attempt to make it a vegetarian option for one of my guests this weekend. Any suggestions?
The Recipe Rebel says
Hi Marissa! Yes, you could easily use any broth you’d like. The finished product will be different due to the substitutions and elimination of the chicken. Hope you enjoy it!
Jonni says
Should the chicken be thawed out or frozen?
The Recipe Rebel says
Hi Jonni! It should be thawed.
Sydney says
I use the quorn roast instead of chicken! It’s good and healthier than a lot of substitute meats since it has no soy and made from eggs and veggies. It’s still processed so not healthy but healthier! 🙂 also use the no chicken bouillon! Boyfriend eats meat and loves it!
The Recipe Rebel says
Hi Sydney! So glad you enjoyed the recipe! Thank you for this review!
Bobbi B says
If I don’t have onion powder, could I use dried chopped onion instead?
Ashley Fehr says
Absolutely!
Courtlyn says
How many pounds of chicken are you using?
Ashley Fehr says
About 1.5-2 lbs
Sara says
Can you cook this in a crock pot using frozen chicken?
Randi says
I’m going to make this tonight! I’m out of white beans, so I’ll use black, should taste just as good! Thanks for the recipe!l
Ashley Fehr says
Thanks Randi! I’d love to hear what you think!
Ally says
Making this as I type! Only 2 cups of liquid, no added water? It seems like too much chicken for 2 cups of broth. Crossing my fingers since this is the only recipe I’ve found that doesn’t leave you with runny soup 🙂
Ashley Fehr says
The reason it doesn’t leave you with runny soup is because it has only 2 cups of liquid 🙂
Jenn says
I would love to try this! What would you suggest to make this not spicy?
Ashley Fehr says
I would skip the Tabasco and then add spice or adjust the seasonings as needed. It is not very spicy to begin with!
Cathie says
I love adding hominy to my chicken chili to give it a little more substance! Thanks for your recip.
Cathie
Ashley Fehr says
Thanks for the idea!
Janie Prieto says
This is the best and EASIEST white chicken chili. I get so excited for fall and winter seasons for this very reason! Thanks so much for sharing with the world!
Ashley Fehr says
Thanks Janie! I’m so glad!
Gracie M says
I’ve made this several times and it so yummy! The calories are low for how tasty it is!
Thanks for sharing
Ashley Fehr says
I’m so glad you liked it!
danita center says
Hi, this sounds delicious however I would want to use dry beans and cook in a slow cooker. Would you change anything about the recipe ingredients in order to use dry beans and a slow cooker?
Ashley Fehr says
Yes you would have to change a lot of things, so I don’t recommend it.
Terressa says
If you cooked your beans first I think it would be okay to do that.
Kelly says
This is sooo good. I used the slow cooker, it was so easy. Added shredded cheese and air fried tortilla strips on top when finished. Yummy!
Ashley Fehr says
Thanks Kelly!
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.
Ashley Fehr says
I’m so glad to hear that! One serving is 1/4 of the recipe. Unfortunately at this time I don’t know the serving size in grams.
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!
Ashley Fehr says
Thanks for sharing Natalie!
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.
Ashley Fehr says
Thanks Barbara!
Laura Herrera says
Very delicious
Ashley Fehr says
Thank you!
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.
Ashley Fehr says
Thanks Sandy! I’m so glad you enjoyed it!
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.
Ashley Fehr says
4 chicken breast halves — boneless, skinless chicken breasts should always be halves
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!
Ashley Fehr says
I have included the steps to cook in the slow cooker in the post above
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!
Ashley Fehr says
I’m so glad you loved it!
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?
Ashley Fehr says
It will be fine! I hope you enjoyed it 🙂
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.
Ashley Fehr says
Thanks Maria!
cindy gass says
Coriander? I didn’t see that in the recipe ingredients, But I do love coriander.