This creamy white chicken chili is a comforting, one-pot wonder packed with tender chicken, hearty beans, and a savory, spiced broth that I’ve perfected over the last 10 years to guarantee cozy, delicious results every time.

It’s a simple, flavor-packed meal that feels like a hug in a bowl, perfect for busy weeknights or lazy Sundays. You get all the robust flavor of a slow-simmered chili without the long wait, making it a go-to recipe in my kitchen!
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Key Takeaways
- Quick & Easy: This whole meal comes together in one pot in under an hour.
- Creamy & Comforting: Made with cream cheese and half-and-half for a luxuriously smooth texture.
- Meal-Prep Friendly: The flavors get even better the next day, making it perfect for leftovers.
- Crowd-Pleaser: This recipe is a certified hit for family dinners and game days. If you love one-pot meals, you have to try my Slow Cooker Beef Stew, too!
Why You’ll Love This White Chicken Chili
- That Luscious, Creamy Broth: Seriously, the combination of softened cream cheese and a splash of half-and-half creates a rich, velvety texture that’s just irresistible.
- Packed with Flavor, Not Just Heat: It’s seasoned perfectly with cumin, oregano, and a hint of cayenne for warmth that won’t overwhelm your taste buds.
- So Incredibly Versatile: You can adjust the spice level, swap the beans, or load it up with your favorite toppings. It’s your chili, your way!
- Wholesome & Hearty: This chili is full of lean protein from the chicken and fiber from the Great Northern beans to keep you full and satisfied for hours.
- It Feels Like a Treat: Trust me, this is one of those meals that feels special and indulgent but is secretly so simple to throw together. It reminds me of the cozy feeling I get from my Cozy & Creamy Tuscan Chicken Soup.
- One-Pot Wonder: Fewer dishes to wash? Yes, please! Everything cooks together in a single Dutch oven or large pot, making cleanup an absolute breeze.
A Chili That Feels Like Home
I still remember the first time I had a really good white chicken chili. It was at a fall festival in my hometown, served in a little styrofoam cup that warmed my hands against the crisp autumn air. I was used to the classic red beef chili, so this creamy, savory version was a total game-changer for me. It was so comforting and delicious that I immediately went home and started tinkering with my own version.
Over the years, this recipe has become a staple. It’s seen me through busy back-to-school nights, cozy snow days, and countless Sunday football games. It’s the meal I make when I want something nourishing and easy, something that tastes like it simmered all day even when it didn’t. It shares that same “comfort food” DNA as my favorite Creamy Mexican Street Corn Soup—it just hits all the right notes of savory, creamy, and satisfying.
Ingredients for White Chicken Chili

Here’s everything you’ll need to make this delicious chili. I’ve included some of my favorite substitutions, too!
Ingredient | Notes & Substitutions |
1 lb Boneless Chicken Breasts | You can also use thighs. If you’re looking for other great chicken ideas, my Grilled California Avocado Chicken is a summer favorite! |
1 Yellow Onion | A white onion or shallots would also work well. |
2 cloves Garlic | Feel free to add more! 1 tsp of garlic powder can work in a pinch. |
2 (15oz) cans Great Northern Beans | Cannellini beans are a fantastic substitute. Don’t forget to drain and rinse them. |
2 (4oz) cans Diced Green Chiles | I use one mild and one hot for the perfect balance. |
1 (15oz) can Corn | Frozen or fresh corn works, too! About 1 ½ cups. |
24 oz. Chicken Broth | Low-sodium is best so you can control the saltiness. |
4 oz. Cream Cheese | Use full-fat for the creamiest results. Make sure it’s softened! |
1/4 cup Half-and-Half | You can substitute with heavy cream for extra richness. |
Spices & Herbs | Salt, pepper, cumin, oregano, chili powder, cayenne pepper, and fresh cilantro. |
Equipment Needed
You don’t need anything fancy to make this recipe!
- Dutch Oven or Large Pot: A heavy-bottomed pot works best for even cooking.
- Cutting Board & Knife: For dicing your onion and mincing garlic.
- Mixing Spoon or Spatula: A wooden spoon is my go-to.
- Forks or Hand Mixer: For shredding the chicken easily.
How to Make White Chicken Chili Step-by-Step

- Sauté the Aromatics: Heat a little olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 5-7 minutes, until it’s soft and translucent. Then, toss in the minced garlic and cook for just another minute until you can smell that amazing aroma.
- Combine the Ingredients: Add the chicken breasts to the pot, followed by the salt, pepper, cumin, oregano, chili powder, and cayenne. Give it a quick stir to coat the chicken.
- Pour and Simmer: Pour in the chicken broth, then add the drained and rinsed beans, green chiles, and corn. Stir everything together, bring the mixture to a low boil, then reduce the heat to a gentle simmer.
- Cook the Chicken: Let the chili simmer for 20-25 minutes, or until the chicken is cooked through and tender. You’ll know it’s done when it shreds easily.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and place them in a bowl. Use two forks (or a hand mixer for a super-fast trick!) to shred the meat. Once shredded, return it to the pot.
- Make It Creamy: Add the softened cream cheese and half-and-half to the chili. Stir continuously until the cream cheese melts completely and the chili becomes wonderfully creamy and slightly thickened. This usually takes about 5 minutes.
- Finish and Serve: Stir in the chopped fresh cilantro, give it one last taste, and adjust seasonings if needed. Ladle your chili into bowls and get ready for dessert—my Levain Bakery Chocolate Chip Cookies are the perfect follow-up!
Expert Tips for the Best Results
- Don’t Skip Softening the Cream Cheese: This is a game-changer for a smooth, non-clumpy broth. Just leave it on the counter while you prep. If you forget, you can microwave it for 15-20 seconds.
- Use a Rotisserie Chicken for a Shortcut: On busy nights, a store-bought rotisserie chicken is your best friend. Just shred the meat and add it in at the end with the cream cheese.
- Bloom Your Spices: For an extra layer of flavor, add your spices to the pot with the onions for about 30 seconds before adding the liquid. This little trick toasts them and really wakes them up.
- Mash Some Beans to Thicken: If you want your chili even thicker, scoop out a half-cup of beans, mash them with a fork, and stir them back into the pot. It’s a trick I also use to get my Creamy Smothered Chicken and Rice perfectly thick.

What to Serve With White Chicken Chili
This chili is a meal in itself, but it’s even better with a few sides!
- Warm Cornbread: A slightly sweet, crumbly cornbread is the classic choice for a reason.
- Tortilla Chips: Perfect for dipping and scooping.
- A Simple Green Salad: A crisp salad with a light vinaigrette offers a fresh contrast.
- Cilantro Lime Rice: Serve the chili over a bed of rice to make it even more substantial.
- If you’re in the mood for more Mexican-inspired flavors, my Mexican Pizza recipe is another family favorite you might enjoy.
Storing and Reheating Tips
Leftover white chicken chili is fantastic! Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld together and it’ll be even more delicious the next day. Reheat it gently on the stovetop over medium-low heat, adding a splash of broth or milk if it has thickened too much.
Nutrition Facts
Nutrition Facts | |
White Chicken Chili | |
Servings: 6 | |
Amount Per Serving | |
Calories | 410 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 9g | 45% |
Cholesterol 115mg | 38% |
Sodium 980mg | 43% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 7g | 25% |
Total Sugars 5g | |
Protein 38g | 76% |
Vitamin D 0mcg | 0% |
Calcium 150mg | 12% |
Iron 3mg | 17% |
Potassium 750mg | 16% |
*Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About White Chicken Chili
Why is it called white chicken chili?
It’s called white chicken chili because it’s made without tomatoes or red chili powder. Instead, it uses chicken, white beans, and a lighter-colored broth, often made creamy with ingredients like cream cheese or sour cream.
What are the four main ingredients in white chicken chili?
The four cornerstones of a great white chicken chili are chicken, white beans (like Great Northern), green chiles for that signature flavor, and a savory broth. From there, aromatics and spices build on that delicious foundation.
What is a good thickening agent for white chicken chili?
Cream cheese is my favorite way to thicken this chili because it adds richness. You can also make a slurry with cornstarch and water, or simply mash some of the beans to release their natural starches.
Does white chicken chili have cream cheese in it?
Many recipes for creamy white chicken chili, including this one, use cream cheese! It’s the secret ingredient that provides a velvety texture and a subtle tangy flavor that beautifully complements the spices.
What compliments white chicken chili?
This chili is amazing with toppings like shredded cheese, sour cream, avocado, cilantro, and jalapeños. On the side, you can’t go wrong with cornbread, tortilla chips, or a fresh green salad.
Final Thoughts
I really hope you love this white chicken chili recipe as much as my family does. It’s one of those meals that just never gets old. There’s nothing better than cozying up with a warm bowl on a chilly evening! If you need a sweet treat to finish the meal, you have to try my Pumpkin Cream Cheese Muffins—they are the perfect fall dessert.
I can’t wait to see your creations! If you make this, please leave a comment and a rating below, or tag me in your photos on social media. Happy cooking!
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The Best Creamy White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: One-Pot
- Cuisine: American, Southwestern
- Diet: Gluten Free
Description
This creamy white chicken chili is a comforting, one-pot wonder packed with tender chicken, hearty beans, and a savory, spiced broth that I’ve perfected over the last 10 years to guarantee cozy, delicious results every time. It’s a simple, flavor-packed meal that feels like a hug in a bowl, perfect for busy weeknights or lazy Sundays.
Ingredients
1 lb boneless skinless chicken breasts, trimmed of excess fat
1 yellow onion, diced
2 cloves garlic, minced
24 oz. low-sodium chicken broth
2 (15oz) cans Great Northern beans, drained and rinsed
2 (4oz) cans diced green chiles
1 (15oz) can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro, chopped
4 oz cream cheese, softened
1/4 cup half and half
Instructions
Sauté the Aromatics: Heat a little olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 5-7 minutes, until it’s soft and translucent. Then, toss in the minced garlic and cook for just another minute until you can smell that amazing aroma.
Combine the Ingredients: Add the chicken breasts to the pot, followed by the salt, pepper, cumin, oregano, chili powder, and cayenne. Give it a quick stir to coat the chicken.
Pour and Simmer: Pour in the chicken broth, then add the drained and rinsed beans, green chiles, and corn. Stir everything together, bring the mixture to a low boil, then reduce the heat to a gentle simmer.
Cook the Chicken: Let the chili simmer for 20-25 minutes, or until the chicken is cooked through and tender. You’ll know it’s done when it shreds easily.
Shred the Chicken: Carefully remove the chicken breasts from the pot and place them in a bowl. Use two forks (or a hand mixer for a super-fast trick!) to shred the meat. Once shredded, return it to the pot.
Make It Creamy: Add the softened cream cheese and half-and-half to the chili. Stir continuously until the cream cheese melts completely and the chili becomes wonderfully creamy and slightly thickened. This usually takes about 5 minutes.
Finish and Serve: Stir in the chopped fresh cilantro, give it one last taste, and adjust seasonings if needed. Ladle your beautiful white chicken chili into bowls and pile on your favorite toppings!
Notes
Don’t Skip Softening the Cream Cheese: This is a game-changer for a smooth, non-clumpy broth. Just leave it on the counter while you prep your other ingredients.
Rotisserie Chicken Shortcut: On busy nights, use 3 cups of shredded rotisserie chicken. Just add it in at the end with the cream cheese.
Bloom Your Spices: For an extra layer of flavor, add your spices to the pot with the onions for about 30 seconds before adding the liquid. This little trick toasts them and really wakes them up.
Thicken it Your Way: If you want your chili even thicker, scoop out about a half-cup of beans, mash them with a fork until they form a paste, and stir them back into the pot.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, one pot dinner, game day food