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This White Chicken Chili is the perfect medley of hearty beans and chicken, with just a little bit of heat. It’s super easy to make and ready in just 30 minutes!

Bird's eye view of White Chicken Chili in a  metal ladel above a pot full of white chicken chili.

When it’s time to try a new kind of chili, this recipe measures up! Chicken and cream cheese are the perfect counterpart to beef and tomato based chili. This white chili is the ultimate comfort food—warm, flavorful, and satisfying. There is just a hint of spice but it’s tamed down with rich cream cheese and sweet corn. The broth, cream cheese and chicken make this a hearty and filling dish. This chili is easy to make and everyone loves it.

Starting with your vegetables, you will saute fresh onion, celery and bell pepper with savory spices and chicken and then add broth. Beans, corn and cream cheese are added to create a hearty and creamy chili that will impress your guests if you’re selfless enough to share. Actually, it’s a great food to share. You can prepare it for any gathering and its a real hit at game day Smörgåsbord. Make a large batch and serve it with plenty of toppings and add-ins. If you are lucky enough to have any leftover, it’s great reheated and it will keep in the fridge for up to 4 days.

  • What toppings go best with white chicken chili?

    Popular toppings for this yummy chili include sliced or diced jalapeños, sour cream, avocado, tortilla chips or strips, fresh squeezed lime, and cilantro. This chili also goes great with Easy Skillet Cornbread, Easy Buttermilk Cornbread Muffins, and the Best Homemade Dinner Rolls Ever.

  • Slow Cooker Instructions

    You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.

  • Is this chili spicy?

    There is a little warmth in this chili, and most of that can be avoided by not adding cayenne pepper. Additionally, some chili powders are hotter than others, so make sure you can tolerate whichever one you use. The diced green chilies come in mild, medium and hot, so you can adjust the heat coming from those as well.

  • Can I use other kinds of beans?

    A great option for the cannellini beans are great northern beans. If you are craving kidney, pinto or black beans, you can definitely use them, but it will change the color and consistency, so it won’t constitute a white chicken chili.

White Chicken Chili topped with cheese jalapeno slices and sourcream all in a white bowl.

If you’re loving the season of chili recipes, here are some variations on the wonderful western goulash that might turn your head:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

White Chicken Chili topped with cheese jalapeno slices and sourcream all in a white bowl.
This White Chicken Chili is the perfect medley of hearty beans and chicken, with just a little bit of heat. It’s super easy to make and ready in just 30 minutes!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients

White Chicken Chili

  • 3 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts cubed
  • 1 medium white onion diced
  • 4 ribs celery diced
  • 1 medium green bell pepper diced
  • 4 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 3 (15 ounce) cans white cannellini beans drained
  • 1 cup frozen corn
  • 1 (4.5 ounce) cans green chiles
  • 8 ounces cream cheese cubed
  • 1/4 cup freshly chopped cilantro

Suggested Toppings

  • sliced jalapeno
  • diced avocado
  • shredded cheese
  • sour cream
  • lime Juice
Instructions
  • Pour olive oil into a large pot over medium high heat. Add in chicken and cook until browned, about 5 minutes.
  • Add in onion, celery, and bell pepper and saute 5 to 7 minutes, until soft.
  • Stir in garlic, cumin, chili powder, and cayenne pepper. Cook 1 minute.
  • Pour in chicken broth, white beans, corn, and green chilis and bring to a simmer. Simmer 10 minutes.
  • Stir in cream cheese until melted. Stir in cilantro and serve hot, plain, or with desired toppings.
Notes

SLOW COOKER INSTRUCTIONS

You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.
BEAN OPTIONS
If you can't find cannellini beans, you can also use great northern beans. Kidney, pinto, and black beans will also work but will change the color of the chili. 

Nutrition

Serving: 2cups | Calories: 588kcal | Carbohydrates: 61g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 963mg | Potassium: 1654mg | Fiber: 14g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 37.9mg | Calcium: 232mg | Iron: 8mg
Course: Main Dish
Cuisine: American
Keyword: White Chicken Chili
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October 26, 2019 9:40 am

I am awidow and have 3 different problems I have to balance a menu on . I take warfin blood thinner and have kidney disease and heart failure and heart attacks and am trying balance a diet on all these the warfarin hurts the recipes to a point because there is so much I can’t have I have added broccoli and asparagus back into my diet it has once a week every and same amount every week So your recipes is a blessing. And I love fixing things like just add water to pancake mix and you hot chocolates I… Read more »

October 26, 2019 7:07 am

5 stars
Thank you this chicken chili soup was delicious.

October 25, 2019 10:37 pm

5 stars
Easy to make and Sooo delicious!!!

art
October 25, 2019 5:29 pm

Just made it home my God it’s awesome .First thing I made can’t wait to do it again

Mikki Boyd
October 25, 2019 3:32 pm

This was delicious. Though I skipped the raw chicken. I bought and shredded up a roasted chicken. Saved even more time.

Vicki Simmons
May 9, 2020 7:12 pm
Reply to  Mikki Boyd

I did the same thing since I can’t stand too long. Turned out terrific and makes sooo much, I shared with my neighbor. Wonderful recipe!

Deidra Ashton
October 20, 2020 3:02 pm

5 stars
Just made this and it is delicious. Thank you so much. Your recipes are the best and so easy to follow.

Colleen M.
August 18, 2020 12:53 pm

5 stars
I was skeptical about whether I would like this, I’m a big fan of regular chili. It was awesome, the cream cheese makes all the difference. I’m just getting started on the stay at home chef’s recipes. I can’t wait to try another TSAHC recipes!

Carolyn
August 8, 2020 5:00 pm

Thanks for am amazing recipe. I made it in the crockpot and it’s delicious. Thru some jalapeños, cheese, and sour cream on top and couldn’t eat it fast enough!

May 8, 2020 6:19 am

I enjoy reading through a post that can make people think.
Also, thank you for allowing for me to comment!

Greg
October 27, 2019 12:59 pm

Delicious recipe!!! I substituted vegetarian chicken strips and still delicous.

Johnny
October 26, 2019 6:53 pm

5 stars
The best I ever had, loved it with shredded cheese sour cream and avocado

Kady
October 26, 2019 6:39 am

Amazing????

Marlene
October 25, 2019 12:00 pm

Looks delicious, but could you give me directions on how to lower the calorie count, eg., low-fat cream cheese, etc.?

Devin
October 26, 2019 6:06 am
Reply to  Marlene

I would use low fat cream cheese! And you could prob cut the amount down, too! It makes it rich & creamy, so use low fat and maybe don’t add as much 🙂 add little by little and see if you like it 🙂

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