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White Chicken Chili served in a white bowl and topped with cheese, tortilla chips and jalapenos.
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5 from 2 reviews

White Chicken Chili Recipe

This White Chicken Chili recipe is loaded with tender chicken, white beans, green chiles, corn and spices simmered in a delicious creamy broth. This creamy White Chicken Chili is rich, hearty and delicious!
Course Dinner, Main Course
Cuisine American
Keyword White Chicken Chili
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 320kcal


  • 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

Toppings (Optional)

  • 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 FOR EXTRA CREAMINESS: 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 in this step.


Calories: 320kcal | Carbohydrates: 32g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 491mg | Potassium: 868mg | Fiber: 7g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 3mg