This White Chicken Chili is one of the most delicious, hearty comfort food dishes ever! This White Chicken Chili recipe is loaded with tender chicken and white beans cooked in a creamy and tasty broth.
This easy to make White Chicken Chili is one of our family favorite meals. Just like my Instant Pot Chili, this chicken chili is always the perfect meal to serve on weeknights, during football season and for game nights.
Serve it with your favorite toppings for a warm and satisfying meal.
White Chicken Chili Ingredients
- Boneless and Skinless Chicken Breast: Diced.
- Oil: I use extra virgin olive oil but avocado oil or canola oil can be used.
- Onions: diced or chopped finely. I like to use brown onions.
- Green Chiles: I use mild canned green chiles. Use hot if you like the extra heat.
- Garlic: I use fresh garlic. In a pinch use garlic paste.
- Chicken Broth: Homemade or canned. Use low sodium, if you prefer.
- Great Northern Beans: I use canned beans, drained. Any other white bean like Canellini beans work well.
- Corn: I use frozen corn because it is readily available all year round.
- Cream Cheese: I use full fat cream cheese.
- Half and Half: You can use whole milk although it won’t be as rich. Heavy cream works as well.
- Cilantro: Use parsley if you don’t like cilantro.
- Lime Juice: Fresh lime juice is the way to go!
- Green Onions: Sliced.
- Seasonings: Ground cumin, paprika, chili pepper, dried oregano, salt, pepper, garlic powder and cayenne pepper (optional).
How To Make The Best Chicken Chili
- Season the chicken with salt, pepper and garlic powder.
- If you want a super creamy chili, mash or process some of the beans in a small food processor or blender. You will need a couple of tablespoons of liquid (broth or water) for the machine to run smoothly. You can also place the beans in a small bowl and use an immersion blender.
- Heat up the oil in a pot or Dutch oven. Cook the onions until they become soft. Stir in the chicken and cook for a few minutes. The chicken will be almost fully cooked at this point.
- Stir in the garlic, green chiles and then the spices.
- Stir in the chicken broth, the beans and the corn and bring to a boil. Reduce the heat to low and simmer.
- Whisk in the sour cream and Half and Half and simmer for a few minutes. Stir in the lime juice, green onions and season to taste.
How Do You Thicken White Chicken Chili?
For this Chicken Chili recipe, I use the beans as a thickening agent. It is the best and healthiest way to thicken the chili.
Measure out about 1/2 cup of beans (it doesn’t have to be exact) and mash them with a fork or potato masher, or you can place the beans in a food processor (I use my small one) with a couple of spoonfuls of broth or water and process until the beans are smooth.
If you prefer a different method, you can use masa harina to thicken the chili. Mix 2 tablespoons of masa with some water and add it to the chili. Cook for a few minutes or until it thickens.
Does White Chicken Chili Freeze Well?
Yes! Chili freezes and reheats well. Place the white chicken chili in freezer bags or a sealed container and freeze it for up to 2 months.
Defrost in the fridge overnight and reheat in a pot or in the microwave. Add chicken broth, if needed.
Toppings For The Best White Chicken Chili
We love serving this hearty chili with grated cheese, tortilla chips, sliced avocados, sour cream, jalapenos, diced onions and chopped cilantro.
Can I Make This Chicken Chili In The Crock pot?
Yes! To make Slow Cooker White Chicken Chili, saute the onions, chicken and garlic in a skillet. Place this mixture in the slow cooker. Add the rest of the ingredients, except the sour cream, Half and Half and green onions. Cover and cook on high for 4 hours or low for 6 hours. Stir in the sour cream, Half and Half and green onions and simmer for 5 – 10 minutes.
Tips and Notes
- You can use chicken thighs if you prefer.
- You can also make this chili with leftover rotisserie chicken if you prefer, Add the chicken at the same time you add the beans.
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
White Chicken Chili
- 1 pound boneless and skinless chicken breast, diced
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic finely minced
- 1 can diced green chilies
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 2 (14-ounces) cans chicken broth
- 2 (15-ounces) cans great Northern beans, drained
- 1 cup frozen or fresh corn
- 4 ounces cream cheese
- 1/4 cup half and half
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped fresh cilantro plus more for serving
- 1 green onion, sliced
- salt and freshly ground black pepper to taste
- avocado slices
- Monterrey Jack cheese or Mexican blend cheese
- Sliced Jalapenos
- Sour cream
- Tortilla chips
- Place the chicken in a medium bowl and season it with salt and pepper to taste and 1 teaspoon of garlic powder. Set aside.
- OPTIONAL STEP: Measure out 1/2 cup of beans and mash them with a fork or food masher. You can also place them in a bowl with 2 tablespoons of chicken broth (or water) and blend them with an immersion blender or food processor. This mixture makes the chili extra creamy.
- Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook for about 3 minutes or until the onions begin to soften.
- Add the chicken and cook, stirring frequently for about 3-4 minutes or until the chicken is lightly brown on the outside. (See Note 1). Stir in the garlic and cook for about 1 minute or until fragrant. Stir in the green chiles, cumin, paprika, chili powder, oregano and cayenne, if using.
- Stir in the chicken broth, the beans (whole and mashed – See Note 2) and the corn and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
- Whisk in the cream cheese until the cheese is incorporated. Stir in the half and half and simmer for 5 minutes. Stir in the lime juice, cilantro and green onions and season with salt and pepper to taste.
- Serve topped with the toppings of your choice.
- NOTE 1: The chicken should be almost fully cooked at this point however, the chicken will continue to cook in the soup so don’t worry if it is still slightly pink inside.
- NOTE 2: Mashing some of the beans is an optional step however, it makes the chili extra creamy. Add all of the beans to the chili on this step.
- nutrition Facts are only an estimate.