My White Chicken Chili is so good. You'll want to make it all winter! (original) (raw)

I’m all about cozy soups and stews this time of year, and my crockpot white chicken chili has always been one of my favorites. But I decided to change it up by making a faster stovetop version with no jarred salsa and a super creamy finish. The result is an extra cozy, lush, and creamy White Chicken Chili that is easy enough for a weeknight. It’s so good; I think you’re going to want to make it all season long!

Pin this recipe for later!

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”

Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of Southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

1. Use boneless, skinless chicken thighs. I find they are more forgiving, as chicken breasts tend to dry out if overcooked, especially in dishes that simmer on the stove.
2. Add toppings. You can most definitely eat the chili as is, but I love to pile on loads of toppings. My favorites include sour cream, Monterey Jack or Pepper Jack Cheese, green onions, fresh cilantro, tortilla chips, hot sauce, fresh or pickled jalapeños, avocado, or lime!
3. Choose your spice level. You can adjust the spice in this chili so it’s spicy or mild. For mild chili, skip the fresh jalapeño and use mild canned diced green chiles and omit the cayenne pepper. For spicier chili, use the seeds from the jalapeño, buy hot diced green chiles, and adjust the amount of cayenne pepper to your preferred spice level. To take it up another notch, I always add a touch of hot sauce.
4. Swap the chilies. If you’ve got different types of chili peppers at home feel free to use them instead of the jalapeño and green chilies. Poblano or ancho would give the chili a touch of spice and smokiness.
5. Use canned corn. Instead of frozen corn, if I have a can of corn in the pantry, I’ll use it instead. I just drain and throw it in.

Cost 11.66recipe/11.66 recipe / 11.66recipe/1.46 serving

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Step-by-step photos can be seen below the recipe card.

• ▢ 1 yellow onion ($0.70)

• ▢ 4 cloves garlic ($0.16)

• ▢ 1 jalapeño ($0.24)

• ▢ 1 Tbsp olive oil ($0.22)

• ▢ 1½ lbs. boneless, skinless chicken thighs ($3.48*)

• ▢ 2 15 oz. cans cannellini beans (drained, $1.88)

• ▢ 1 15 oz. can pinto beans (drained, $0.94)

• ▢ 1 7 oz. can diced green chiles ($0.97)

• ▢ 1 Tbsp ground cumin ($0.30)

• ▢ 1 tsp dried oregano ($0.10)

• ▢ ¼ tsp smoked paprika ($0.02)

• ▢ ¼ tsp cayenne pepper ($0.02)

• ▢ ¼ tsp garlic powder ($0.02)

• ▢ ¼ tsp freshly cracked black pepper ($0.02)

• ▢ 3 cups chicken broth ($0.39)

• ▢ 1 cup frozen corn ($0.78)

• ▢ 4 oz. cream cheese ($0.93)

• ▢ ½ cup sour cream ($0.49)

• Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.

• Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.

• Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.

• After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.

• Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.

• Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

*You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Serving: 1.25cupsCalories: 403kcal (20%)Carbohydrates: 41g (14%)Protein: 30g (60%)Fat: 14g (22%)Sodium: 701mg (30%)Fiber: 9g (38%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make White Chicken Chili step-by-step photos

Gather all of your ingredients.

Sauté the veggies: Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Assemble the chili: Add 1.5 lbs. boneless, skinless chicken thighs, one 15 oz. can of pinto beans (drained), two 15 oz. cans of cannellini beans (drained), one 7 oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Simmer: Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let simmer for 30 minutes.

Shred the chicken: After simmering for 30 minutes, I remove the cooked chicken thighs to a cutting board and shred them with two forks.

Add the corn: Then I return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Make it creamy: Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

Finish and serve: To thicken the chili further, I like to smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!

1. Use pre-cooked chicken. Got some leftover rotisserie chicken or a stash of shredded chicken in the fridge? Use it here! I’d add the cooked chicken in with the frozen corn to warm it through.
2. Make it vegetarian. If you’re avoiding meat, you can skip the chicken and chicken broth (use veggie broth instead) and add an extra can of beans! The flavor will be slightly different, but it will still be super tasty.
3. Want to cook it in a slow cooker? This recipe comes together in about an hour on the stovetop, but I also have a slow cooker white chili chicken recipe that you can set and forget! The ingredients are slightly different, but it’s just as delicious and perfect for those busy days.

Serving Suggestions

I can most definitely eat this chili with a fork, but it’s also fun to use tortillas or cornbread to scoop some out or dunk into the chili. I also like adding a scoop of guacamole for even more creaminess and flavor, and often serve the chili with a side of rice for a more filling meal.

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, I wouldn’t recommend freezing it as the texture may change upon thawing and reheating. If you really want to freeze this recipe, you can try making the chili, but leave out the dairy until you’re ready to reheat and serve it. Just add the cream cheese and sour cream in at that point, stirring until melted and incorporated.

Our Creamy White Chicken Chili recipe was originally published 11/28/22. It was retested, reworked, and republished to be better than ever 3/7/25.

Posted in: Bean Recipes, Chicken Recipes, Chicken Soup Recipes, Chicken Thigh Recipes, Egg Free Recipes, Fall Recipes, Meat Recipes, One Pot Meals, Seasonal, Soup Recipes, Southwest Inspired Recipes, Under $1.50 per serving, Winter Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth