This White Chicken Chili is ready in under an hour and is perfect for making ahead, as it tastes even better the next day! Cook it all in one pot (or use a slow cooker for lazy days). Great for rotisserie or leftover cooked chicken! Serve it with my Mexican Street Corn Sheet Pan Nachos and Mexican Street Corn Pasta Salad.
Recipe Highlights
I might as well have poured my whole heart into this chicken chili—it's that good! I tested it a couple of times, and I’m convinced this is the best version of White Chicken Chili I’ve ever had. It’s hearty, creamy, and has just the right amount of spice without without setting your mouth on fire. Plus, it's quick enough for a weeknight dinner and even better as leftovers. It’s perfect for meal prep and tastes even better the next day! All you need are pantry-friendly ingredients like canned beans, canned diced chiles, chicken broth, etc. + leftover cooked chicken (or rotisserie). Or, cook raw chicken in the soup! Lighter than traditional beef chili, but still hearty and satisfying.
Ingredient Notes & Substitutions
- Chicken breasts: I used shredded rotisserie chicken, but leftover chicken or turkey is a great alternative. If using raw chicken, I add it to the pot with the chicken broth, cannellini beans, and green chilies. I cook it for about 15-20 minutes, shred it, and return it to the pot.
- Beans: I used white cannellini beans, but Great Northern or Navy beans work well too.
- Bell pepper: Add red, yellow, or green pepper for sweetness and crunch.
- Jalapeno: Reduce the spice level by removing the seeds and membranes. Use poblano pepper for milder chili.
- Chicken broth: Use low-sodium or homemade chicken broth.
- Green chillies: Adjust the heat level by using mild or spicy green chillies.
- Corn: Fresh, frozen, or canned corn works for this recipe.
- Yellow onion is for creating a flavor base for the soup. You can use any other onion except red onion.
- Fresh garlic is also sauteed with the chopped yellow onions for the soup's flavor base.
- Olive oil is used for sauteeing the veggies.
- Cream cheese: Use it at room temperature.
- Pepper Jack cheese: You can substitute Pepper Jack cheese with Monterey Jack, sharp cheddar, or Colby Jack cheese.
- Sour cream is added off-heat together with the Pepper Jack Cheese, so that it does not separate. You can also use Greek yogurt instead.
- Seasoning: I used cumin, dried oregano, smoked paprika, chili powder, salt, and pepper. You can customize the spice blend to your taste.
How to Make White Chicken Chili
I started by heating olive oil in a large pot, and then added onion, bell pepper, and jalapeno to sauté until softened. Next, I added garlic and some of my favorite spices: cumin, oregano, smoked paprika, chili powder, salt, and pepper.
Then, I blended some chicken broth and cannellini beans in a food processor until smooth (seriously, do not skip this step—it makes the chili thick and creamy without any flour). I poured it back into the pot with the remaining broth, the remaining beans, and diced green chilies, letting it simmer for about 15 minutes.
Next, I stirred in shredded rotisserie chicken, frozen corn, and cream cheese. This is where things really started to get creamy! After another 5-10 minutes, I tossed in shredded Pepper Jack cheese and sour cream (off-heat), giving it that extra velvety texture I was looking for.
Once everything was melted and creamy, I topped my white chicken chili with sliced avocado, extra cheese, jalapeno slices, and fresh cilantro.
Tips for Success
- For extra heat, sprinkle in red pepper flakes, or add a pinch of ground cinnamon for a subtle warmth and depth of flavor.
- You can use fresh, canned, or frozen corn. If using canned corn, be sure to drain it before adding it to the chili.
- To naturally thicken the chili without flour or cornstarch, blend ½ cup of chicken broth with 1 cup of drained and rinsed beans until smooth. Stir this mixture into the pot along with the remaining broth, cannellini beans, and green chilies.
Storage Tips
- Make Ahead: This chili tastes even better the next day, so it’s great for prepping ahead of time.
- Storing: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
- Freezing: Due to the cream cheese and sour cream, the chili may separate after freezing. If you're okay with that, freeze in freezer-safe bags for up to 2 months. For best results, do not add sour cream if planning to freeze.
Serve it with
- Garlic Butter Dinner Rolls
- Savory Bacon and Cheese Scones
- The Best Homemade Bread made in a bread machine
- Mexican Street Corn Sheet Pan Nachos
- Mexican Street Corn Pasta Salad
White Chicken Chili
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper chopped
- 1 jalapeno deseeded and chopped
- 3 cloves garlic minced
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon smoked paprika
- ½ teaspoon chili powder
- salt & pepper to taste
- 4 cups low-sodium chicken broth
- 30 oz white cannellini beans (two 15 oz cans), drained and rinsed
- 6.5 oz diced green chilies (1.5 cans 4.5 oz each)
- 2 ½ cups rotisserie chicken shredded, without skin
- 1 cup yellow corn frozen
- 4 oz cream cheese room temperature
- ½ cup Pepper Jack cheese shredded
- â…“ cup sour cream room temperature
Garnish
- ¼ cup fresh cilantro chopped
- ¼ cup pepper jack cheese finely shredded
- 1 avocado thinly sliced
- 1 jalapeno sliced
Instructions
- In a large pot or a Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and jalapeno. Saute for about 3-4 minutes or until softened. Add garlic and cook for an additional 30-60 seconds until fragrant. Stir in ground cumin, dried oregano, paprika, chili powder, salt, and pepper.
- Add ½ cup of the chicken broth and 1 cup of drained and rinsed beans to a food processor and pulse until smooth. Pour this mixture into a pot, along with the remaining chicken broth, cannellini beans, and green chilies. Bring to a simmer and let it cook uncovered for 15 minutes, stirring occasionally.
- Add rotisserie chicken, frozen corn, and cream cheese. Let it cook for an additional 5-10 minutes or until chicken and corn are warm up, and cream cheese is melted.
- Remove from the heat and stir in pepper jack cheese and sour cream until well incorporated and melted.
- Garnish with sliced avocado, finely shredded pepper jack cheese, sliced jalapeno, and fresh cilantro.
Notes
- Chicken: I used shredded rotisserie chicken, but leftover cooked chicken or turkey works too. You can also use raw chicken: add it to the pot with broth, beans, and green chilies, cook for 15-20 minutes or until cooked through, shred it, and return it to the pot.
- Beans: Use white cannellini beans, Great Northern or Navy beans.
- Adjusting Heat: For extra spice, add red pepper flakes or a pinch of ground cinnamon for warmth. Use mild or spicy green chilies and remove jalapeño seeds for less heat; swap for poblano for a milder chili.
- Cheese: If you don’t have Pepper Jack, use Monterey Jack, sharp cheddar, or Colby Jack.
- Thickening Tip: To naturally thicken the chili, blend ½ cup of broth with 1 cup of beans and stir it in—no flour or cornstarch needed.
- Storage: This chili tastes even better the next day. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- For freezing, it’ll last up to 2 months - freeze it without sour cream.
How to make this white chicken chili in a slow cooker
- Sauté the onion, bell pepper, jalapeno, and garlic in olive oil for a few minutes, then transfer them to the slow cooker. Add the chicken broth, drained beans, green chilies, cumin, oregano, paprika, chili powder, salt, and pepper. Add raw chicken (if using) at this point. Cook on low for 6 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, add the shredded rotisserie chicken, corn, and cream cheese. Stir until the cream cheese is melted and everything is heated through. Once done and off heat, stir in the shredded Pepper Jack cheese and sour cream.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This is excellent, we enjoyed it so much. Added some pablanos from our garden. You can't go wrong with this one. Thank you for another delicious recipe.
That sounds amazing, Angie,—fresh poblanos from your garden?! 🙂 I’m so glad you loved it! Thanks so much for making it and sharing your twist!
Made the White Chicken Chili and it was a hit! Made to your exact instructions and nothing needs to be altered for our taste. Two friends also like it. It’s a keeper, thanks.
Thanks, Elaine, for your review - it means so much to me! Glad the recipe worked as is! 🙂
I made this last night. Turned out wonderfully!!! I didn’t add the jalapeños. I don’t like much heat and thought people could add more heat if they wanted. Also served the sour cream separately so people could add it if they wanted. I froze the leftovers. Will definitely make again!!!
Thank you, Trina, for taking the time to share your review! 🙂 So glad you loved it! 🙂
I made the White Chicken Chili last week. Very easy to make. I put half of it in the freezer. The first time we had it the consistency was kind of soupy. We just had it again from the freezer and it had thickened. Both times it was delicious,
Thank you.
Thank you, Laura, for your feedback! I am glad it kept well in the freezer! 🙂
The whole family really liked it. I left out the green chilies because we don't like very chili dishes. But I added one jalapeno which was OK for us. I bought chicken fillets which I cooked in a baking bag first and then shredded. A quick and good light meal.
Margot, I'm so glad your whole family enjoyed it! Thanks for sharing your tweaks and for taking the time to leave a comment!
So delicious. I missed out the Monterey Jack cheese cos I’m English and we don’t have it and it didn’t need it. I also used Queen butter beans instead of cannellini and it was all just so yummy!
I’m so glad you loved it, Rachael! 🙂 Your swaps sound perfect. And good to know it was still delicious without the Monterey Jack! Thanks for sharing your tweaks! 🙂