I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush 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 winter long!
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What’s in White Chicken Chili?
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.
Can I use Chicken Breast?
I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. 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.
Is White Chicken Chile Spicy?
You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.
If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!
Chicken Chili Toppings
My favorite part of chili, be it beef chili or white chicken chili, is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Here are some delicious topping ideas for white chicken chili:
- Sour Cream
- Monterey Jack or Pepper Jack Cheese
- Green Onion
- Cilantro
- Tortilla Chips
- Hot Sauce
- Fresh or Pickled Jalapeños
- Avocado
- Lime
Creamy White Chicken Chili
Servings 8 1.25 cups eachIngredients
- 1 yellow onion ($0.37)
- 4 cloves garlic ($0.34)
- 1 jalapeño ($0.22)
- 1 Tbsp olive oil ($0.13)
- 1.5 lbs. boneless, skinless chicken thighs ($4.94)
- 2 15oz. cans cannellini beans (drained) ($1.78)
- 1 15oz. can pinto beans (drained) ($0.79)
- 1 7oz. can diced green chiles ($1.39)
- 1 Tbsp ground cumin ($0.30)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp smoked paprika ($0.02)
- 1/4 tsp cayenne pepper ($0.02)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 3 cups chicken broth ($0.35)
- 1 cup frozen corn ($0.47)
- 4 oz. cream cheese ($1.10)
- ½ cup sour cream ($0.45)
Instructions
- 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!
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How to Make White Chicken Chili – Step by Step Photos
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.
Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. 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.
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.
After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.
Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.
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.
To thicken the chili further, 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 the chili hot with your favorite toppings!
I made this yesterday and it was an absolute hit. I put everything in a crockpot and let it sit for hours while I tended to my rescue animals. I didn’t have any cayenne pepper and only had 1 can of the white beans which I will add 2 next time and omit the pinto beans . Didn’t care for them maybe being in the crockpot they overcooked because they were kinda hard and dry. We added crushed Fritos on top with a little grated cheese . I wanted to try and add the CRM of chkn soup like someone suggested and omit the sour cream but didn’t have any. Flavor was just so right on and was not soupy. Consistency was good. Will be making this again. Loved it.
I subbed out the cream cheese with cream of chicken and left out pintos only cause I didn’t have. A little lime juice at the end and totally delish.
I just made this and it’s delicious!! I subbed the jalapeño with poblano. The seasoning is spot on!! Will make this again and again!!
This recipe is amazing! I don’t particularly enjoy tomato-based dishes, so finding a chili recipe that isn’t tomato is great. The cumin was overpowering, so when I made it for a second time I halved the cumin. I also halved the green chiles since I’m not great with spice, and left out sour cream because honestly, it was so good with just the cream cheese and mashed beans that I didn’t see the need for extra calories or cost. I forsee myself making this recipe many more times in the future. It freezes well, too.
There’s nothing special about this chili. I feel like it’s missing something. If I were to make it again, maybe I’d leave the jalapeno seeds in and add chili powder for a little more kick.
I just made this ! So good . I didn’t add the peppers or onions have a picky husband. I’ll just add hot sauce to mine . Next time I make it he’ll not be home . So very good.
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!!!
Very good!
It just lost a star because it’s more like a soup than a chili.
Excellent chili, we loved it!
I made this vegetarian for me and my husband. I added an extra can of pinto beans and a whole bag of frozen corn and vegetable broth instead of chicken. Also, I used an immersion blender at the end to blend the beans instead of a fork. It was very good! We ate it with cilantro, pickled red onions, and some shredded extra sharp cheddar. We’ll definitely be making it again.
I hate I found this recipe! It was so good . I’ll be making this in the dead of summer 😆
Normally not as stated but this is off the chain.
Super easy and quick soup! I saw this on my Instagram feed and finally decided to make it. I did not have cumin so I improved without and added more cayenne and paprika, still turned out great! I highly recommend smashing the beans against the pot, it helps even the texture throughout the soup.
We got back from a brutal 6 day cross-country road trip and had few groceries in the house to speak of and I didn’t even have the energy to throw food in the crockpot, so when my husband was hungry for the 2nd time and Mac and Cheese was now out, I hit this site and found this recipe.
I have a chicken breast.
I have an onion.
I have a can of green chiles in the back of the pantry somewhere.
I have frozen corn and a few cans of white beans.
That will do! (Jalapeño? Meh. Skip it. Over it.)
I have the energy to chop an onion and stir a pot; I can do this.
And I did. (The chicken breast was still mostly-frozen; didn’t care)
I didn’t add the cream cheese / sour cream because I didn’t want to add the calories/fat grams (I was prepared to add cream cheese if it needed it, though). We did crush some tortilla chips into our bowls.
8 servings? LOLOL try 4.5 We definitely had seconds after our first bowl. And day 2 was even better.
LOVED this and it will go on rotation. We love the crockpot version of this and eat it right about weekly, but I’m digging this one now, too. Thanks!
Delicious!! I used Costco pulled rotisserie chicken for fewer steps
This was so good! We like spicy so I left all the seeds and membrane in the jalapeno. I pretty much stuck to the recipe. Used skin on, bone in chicken thighs, removed skin and bones after the 30 minutes and chopped the meat up. I did use canned corn instead of frozen, adding it at the end just like the frozen. I also added a tsp each of dried cilantro and chives with the corn. I had shredded sharp cheddar cheese and crushed tortilla chips for toppings.
It was fairly quick and easy and we will be having this regularly throughout the winter.
Big hit with the family and that is saying a lot as my 7-year-olds usually run from anything resembling soup. I left out the jalapeno and cayenne to keep it non-spicy, then added pickled jalapenos when serving to give some kick for the adults. Served with your classic cornbread. Great fall meal!
Wanting to try this for a camping trip this weekend. Is this freezer friendly?
I just made this and wow it’s so damn good! The chicken thighs are so juicy when shredded and adds great texture to the dish. Super filling! I feel like oregano, salt, smoked paprika and thyme are powerhouses for flavor. I added green onions on top of mine, but next time I wanna try cilantro on top. I ate this soup with a cheddar jalapeño cornbread with butter! Will add to my rotation even in this summer heat
Can this be made in a slow cooker? I know there’s a similar slow cooker recipe, but this one has corn, cream cheese, green chilies, chicken thighs, etc and I’d prefer to make this one if it will work! :)
Hi Bree, yes you can! Though you won’t be able to saute the veg, if you don’t care about developing flavor, you can cook everything on low for 6-7 hours or on high for 3-4 hours. The chicken is done when the internal temp reaches 165 degrees F. Then pul the chicken and continue with the directions.
I have not made this recipe yet, but if we were to use pre cooked/shredded chicken, when would we put that in the pot?
I would add it in with the frozen corn. :)
This is hands down one of the best dishes I have made from Budget Bytes! It was crazy flavorful and low maintenance dish, the chicken cooks perfectly in the stew- this is going to be a staple from now on!
So gud and easy to make, one thing though is I think you should add salt even though its not in the recipe.
This was the first Budget Bytes dish that I ever tried and it’s the one that got me hooked! This dish is so delicious and easy to make. I’ve made it and brought it to a friend who needed some extra support and she said it tasted just like her mom’s chili and was super comforting.
Tried this for the family tonight and was an absolute hit! Came out amazing.
I also had all of the suggested toppings available for everyone to add as they wished. Just didn’t use the hot sauce as went a bit overboard with the cayenne pepper and green chillis. Another staple to add to the list
Easy to make, and followed every step of the way. Came out quite bland (SAD FACE)…but everyone’s palate is different. I will add more spices!
We use a very moderate amount of spices in our dishes so that they are both budget-friendly and approachable for everyone in our community. Next time, feel free to double the amount of paprika, cayenne, black pepper, and garlic powder! Also, check out the section of the blog post labeled, “IS WHITE CHICKEN CHILE SPICY?” for some more ideas on how to pump up the flavors of this dish to suit your tastes. ~ marion :)
I’ve made this several times and it’s always a big hit!
I used frozen breasts (because that’s what was on hand) and they shredded nice as can be when the time came. I toss in a pinch or two of red pepper flakes for a li’l extra zing & no one was disappointed smelling, then eating this yummy family meal!
Bonus – leftovers enough to cover Sunday lunch #MomWin
Thanks for another good’un Budget Bytes!
This was delicious! Easy to make and oh so good! Thank you for sharing it with us!
Absolutely delicious soup! I had trouble getting the cream cheese to melt fully, but this did not affect the flavor, which is fantastic. Thanks for another awesome one!
This recipe was delicious. I even gave some to my mom when she came over and she said it was very yummy. The only adjustments I made was slightly more spice with same ratios, omitted the jalapeño, and used a can of diced tomatoes with chiles instead of just plain chiles.
This was delicious! I haven’t had much success with white chicken chili in the past, so it felt like a bit of a risk to try again, but I had ingredients that fit this recipe on hand that needed to be used up.
I followed the recipe as written using the recommendations for a milder version (so mild peppers and no seeds/ribs in the jalapeno pepper), except that I accidentally grabbed a 4oz can of mild green chili instead of the 7oz as written, and that I’m pretty heavy-handed with all dry spices (same proportions but used a heaping measurement scoop of each).
I wish I had more toppings on hand such as avocado or lime, but even with just a handful of crushed tortilla chips on top, this was awesome! It will stay in the winter soup rotation for sure.
I use a big poblano pepper for a gentler heat and Quorn ChiQin Pieces beecause we’re vegetarian. I also cut the Cumin in half because it upsets my husband’s stomach. Even with these minor changes, this recipe is incredibly delicious. Eating this was first time I really felt like I could claim to know how to cook. This has become an instant family favorite, perfect for the cold winter evenings we have in Washington state.
Oh. my. word.
I made this today and it is going in the rotation. I left out the cream cheese – the sour cream was enough for me. The flavors were elegant. I used half a can of jalenos instead of fresh – totally fine.
Thank for this recipe!
Forgot to rate it! 5 stars!
This was delicious and was a big hit with my husband. I didn’t modify the recipe at all and will make it exactly the same next time.
Many of the white chilis I have made in the past were boring and bland. This one is bursting with flavor and also very filling. Followed the recipe as usual with great results from budget bytes! Will be doing it again for sure!
This is so good I almost cried. Will be making on repeat for the rest of eternity!
Side note: I accidentally used the whole 8oz package of cream cheese, so I left out the sour cream. I’ll do it the “real” way next time, but if anyone doesn’t want to buy both ingredients (and to have leftover cream cheese), FYI it worked great!
SO awesome! I had to modify this slightly as I’m cooking for a husband who hates cream cheese and a toddler, so once I sauteed the onion and garlic I added some flour and cooked for a minute then slowly added the chicken stock (as when making a gravy). At the end I added a little heavy cream for the ‘creamy’ aspect. I skipped the spicy stuff and used the meat off a rotisserie chicken. Husband said it had great flavor and toddler ate her entire bowl with gusto. So excited for leftovers!
This is tasty! I wish I amped up the spice level a little more.
My grocery store didn’t have boneless chicken thighs, so I went with bone-in after some consideration. I put them in the pot with the skin on and skimmed the bubbly scum off the top for the first few minutes. 30 minutes of simmering was still enough to cook them through and I discarded the skin and bones at the shredding stage. I think it added some good texture and flavor to the broth, overall!
Made this last night for dinner and it was an automatic hit with the boyfriend and I. Will absolutely join the winter-week night meal rotation as it is that quick and simple.
We plan to add 8 oz. shredded, sharp cheddar to the next full batch we make along with the sour cream and cream cheese. We’re trying to echo the Max and Erma’s tortilla soup of our childhoods.
I made this tonight and it’s *amazing*! I left out the jalapeno since I’m a wimp when it comes to spices (my spouse added her own slices on top, though). And I started with some bacon grease instead of olive oil. So delicious. Thanks for another favorite!
How well would leftovers freeze?
Hi, Tiffani! I think the leftovers (or even making a double batch and freezing half for a rainy day) would work very well (without any toppings mixed in)! First, I would allow it to cool completely, uncovered, before loading it into freezer bags. Also, I like the lay the ziploc bag down on a 1/4 sheet tray when I put it into the freezer to protect against spillage and so that it freezes flat for optimal storage. I also make sure to label it, including the date I made/froze it and the “expiration date.” This will safely keep about a week in the fridge and a month in the freezer. — Marion :)
Not well. The texture will change significantly. If you want to meal prep, I recommend making it just before you add the cheese and cream. Freezing until you’re ready to finish it and then add the cream and cheese after thawing. XOXO -Monti
Excellent white chili!
Can I substitute canned corn for frozen? Frozen corn is sadly unavailable where I live.
Absolutely.
Could I use leftover chicken or turkey that has already been cooked? Would I simmer all other ingredients for a bit and then stir it in at the end to heat through? Thank you so much can’t wait to try it.
If i want to make this a crockpot recipe- do I throw everything in on low for 5 hours and add the cream cheese and sour cream at the end?
Budget Bytes has a slow cooker white chicken chili recipe too. It’s separate from this one.
Hi Kate, yes, we have a very similar recipe that is made in the slow cooker that you can check out here: https://www.budgetbytes.com/slow-cooker-white-chicken-chili/ (it’s also linked in the introduction paragraph at the top of the post)
Can you use lite cream cheese and lite sour cream?
Yes. Though you do need the fat content for a silky texture, the basic flavor will be there.
This is a great recipe. It’s light on prep, flexible, and delicious.
I used a prepackaged mix of purple, white, and sweet corn which gave it a nice color. I used about 2/3 the sour cream and cream cheese as written; the chili thickened enough as it cooled.