Recipe

Best White Chicken Chili

Creamy, hearty, and loaded with tender chicken, white beans, and green chiles. A one pot dinner that tastes like it simmered all day, even when it did not.

By Matt Campbell

•

4.9

A bowl of creamy white chicken chili topped with shredded cheese, cilantro, and sliced jalapenos on a wooden table

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White chicken chili is what I make when I want something cozy but I am not in the mood for a full red chili commitment. This version is creamy without being heavy, packed with real flavor from sautéed onions, garlic, cumin, and a little lime, and it has the kind of hearty spoonfuls that make you slow down mid bite.

We are using pantry friendly staples like canned white beans and green chiles, then finishing with cream cheese for that velvety texture that clings to the chicken in the best way. You can keep it mild for kids, or add heat like you mean it. Both are correct.

A pot of white chicken chili simmering on a stovetop with a wooden spoon

Why It Works

Creamy texture with zero fuss: Cream cheese melts in smoothly and thickens the broth without flour or complicated steps.
Hearty, not watery: A quick mash of some beans gives you a thicker chili that still feels bright and spoonable.
Big flavor fast: Sautéed aromatics, warm spices, and green chiles build that "wow" base in under 10 minutes.
Flexible heat level: Mild as written, easy to crank up with jalapeño, cayenne, or hot sauce at the end.

Pairs Well With

Storage Tips

White chicken chili might be even better the next day. Here is how to keep it tasting fresh.

Refrigerator

Cool, then store in an airtight container for up to 4 days.
Reheat gently on the stove over medium low, stirring often. Add a splash of broth if it thickens too much.

Freezer

Freeze in airtight containers for up to 3 months.
Thaw overnight in the fridge when possible.
Texture note: Dairy based soups can separate a little after freezing. It is totally fixable. Reheat slowly and whisk in a small splash of broth, then finish with a tablespoon or two of cream cheese or a spoon of sour cream off heat if needed.

Common Questions

Can I make white chicken chili in a slow cooker?

Yes. Sauté the onion and garlic first if you can for better flavor, then add everything except the cream cheese, sour cream, lime, and cilantro. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Stir in cream cheese at the end until melted, then finish with lime and optional sour cream.

How do I thicken white chicken chili?

The easiest move is to mash about 1 cup of the beans (or blend a ladle of chili) and stir it back in. Simmer 5 minutes. Cream cheese also thickens as it melts. If you still want it thicker, simmer uncovered a bit longer.

Is this spicy?

As written, it is mild. Use hot green chiles, add diced jalapeño with the onion, or finish with cayenne or hot sauce if you want heat.

Can I use rotisserie chicken?

Absolutely, and it makes this weeknight hero. Add shredded rotisserie chicken near the end so it stays tender, then warm through for 5 to 10 minutes.

Can I substitute turkey or pork?

Yes. Leftover turkey works great. For pork, use shredded cooked pork and keep the seasoning as written, then adjust salt and lime at the end.

What are the best beans for white chicken chili?

Great northern are classic, cannellini are extra creamy, and navy beans work in a pinch. Mix and match based on what is in your pantry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy bottomed soup pot (5 to 7 quarts)
Cutting board and knife
Can opener
Wooden spoon
Measuring spoons and cups
Fork or potato masher (for thickening)

The first time I made white chicken chili, I treated it like an afterthought. You know the vibe. A can here, a sprinkle there, and hope. It was fine, but it was not the kind of bowl you dream about at 3 p.m. on a cold day.

So I started cooking it like I actually cared. I sautéed the onion until it smelled sweet, bloomed the spices for a minute, and finished it with lime so the whole pot woke up. Then I stirred in cream cheese and watched it go from soup to full on velvet. Now it is my go to when friends are coming over and I want something that feels like a hug, but also has enough zip to keep you taking one more bite.