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White Chicken Chili is an easy, creamy soup loaded with tender chicken, white beans, green chiles, and plenty of cheese. It comes together in about 30 minutes, and using rotisserie chicken or leftover cooked chicken makes it an especially easy weeknight dinner.
This recipe has been a family favorite for years and is our go-to for chili cook-offs. We have brought it to our annual Trunk or Treat again and again, and it keeps winning! Sour cream and melted cheese make the chili extra creamy, while the beans make it hearty and the green chiles and cumin add plenty of flavor without making it too spicy.
If you love easy soup recipes, try our Chicken Tortilla Soup, classic Chili recipe, and copycat Wendy’s Chili recipe.
Why You’ll Love It + Why It Works:
- Ready in 30 Minutes. This White Chicken Chili uses cooked chicken and canned beans, so it is an easy dinner when you need something filling fast.
- Creamy + Hearty. Chicken, beans, cheese, and sour cream make every bowl rich, filling, and packed with plenty of texture.
- Great for a Crowd. One big pot is easy to serve for chili cook-offs, potlucks, family dinners, and fall get-togethers.
- Beans Add Body. Great northern beans make the chili hearty and give the broth more substance without extra cooking time.
- Dairy Goes in Last. Stirring in the cheese and sour cream right before serving keeps the chili creamy and helps prevent the dairy from separating.
White Chicken Chili Ingredients
- Chicken broth (4 cups): Creates the base of the chili and gives everything plenty of savory flavor. Use low-sodium broth if you want more control over the salt.
- Great northern beans (3-4 15.5-ounce cans, drained and rinsed): Make the chili hearty and filling while adding a creamy texture. Navy beans or cannellini beans can also work.
- Shredded cooked chicken (2 cups): Adds protein and makes this recipe quick. Rotisserie chicken is an easy shortcut, or use any leftover cooked chicken you have on hand.
- Diced green chiles (1-2 4-ounce cans): Add mild chile flavor without making the soup overly spicy. Use one can for less chile flavor or two for a little more.
- Ground cumin (1 teaspoon): Adds warm, earthy flavor that gives the chili its classic Southwestern taste.
- Garlic powder (½ teaspoon): Adds savory garlic flavor without extra chopping.
- Dried oregano (½ teaspoon): Adds a little herbal flavor that works well with the cumin and green chiles.
- Pepper (dash): Adds a little extra seasoning and helps bring out the other flavors.
- Monterey Jack or Mexican blend cheese (2 cups, shredded): Melts into the broth to make the chili cheesy and creamy. Monterey Jack melts especially smoothly.
- Sour cream (1 cup): Makes the chili extra creamy and adds a little tang. Plain Greek yogurt can be used for a similar creamy finish.
- Optional toppings: Monterey Jack Cheese, cheddar cheese, sour cream, cilantro, sliced avocado, lime wedges (or fresh lime juice), or Tortilla strips.
How to Make White Chicken Chili
COMBINE. In a large pot, combine 4 cups broth, 3-4 (15.5-ounce) cans great northern beans, 2 cups shredded chicken, 1-2 (4-ounce) green chiles, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon oregano, and a dash of black pepper. Cook over medium-low heat.
SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
- For an extra creamy texture, blend a portion of the cooked white beans with some of the broth before adding them back to the pot. See How to Thicken Soup for more ideas.
SERVE. Right before serving, stir in the sour cream and cheese until the cheese is melted and the chili is creamy.
Add a squeeze of fresh lime juice before serving for a brighter finish.
Top each bowl with shredded cheese, sour cream, avocado, cilantro, tortilla strips, jalapeños, or a squeeze of fresh lime.
More Cooking Methods
Slow Cooker
- Add the chicken broth, beans, cooked shredded chicken, green chiles, cumin, garlic powder, oregano, and pepper to the crockpot. Stir to combine.
- Cover and cook on LOW for 1 to 2 hours, or until the chili is hot and the flavors have had time to come together. Because the chicken is already cooked, it does not need a long cook time.
- Stir in the cheese and sour cream during the last 30 minutes. Cover and continue cooking until the cheese is melted and the chili is creamy and heated through.
Instant Pot
- Add the chicken broth, beans, cooked shredded chicken, green chiles, cumin, garlic powder, oregano, and pepper to the Instant Pot. Stir to combine.
- Secure the lid and cook on HIGH pressure for 1 minute. When the cook time is finished, carefully quick release the pressure.
- Switch to SAUTÉ on LOW. Stir in the cheese and sour cream until the cheese is melted and the chili is creamy and heated through. Turn off the Instant Pot and serve warm.
Kristyn’s Recipe Tips
- Use Cooked Chicken. Rotisserie chicken or leftover shredded chicken makes this recipe especially quick and easy for a weeknight.
- Keep It Creamy. Add the sour cream and cheese near the end and stir over gentle heat so they melt smoothly into the chili.
- Make It Thicker. For a thicker chili, mash or blend some of the beans with a little broth, then stir them back into the pot.
- Adjust the Heat. Use 1 can of mild green chiles for less heat, or 2 cans for more chile flavor. For extra heat, add jalapeño or cayenne.
- Switch It Up. Add corn, jalapeños, or extra beans, or serve each bowl with avocado, cilantro, tortilla strips, lime, or extra shredded cheese.
- Use Leftover Turkey. Swap the shredded chicken for an equal amount of cooked shredded turkey. It is an easy way to use Thanksgiving leftovers and still keeps the chili quick and filling.
- Make Ahead. Make the chili through the simmering step, cool, and refrigerate. Reheat gently, then stir in the cheese and sour cream shortly before serving.
White Chicken Chili Recipe
Ingredients
- 4 cups chicken broth
- 3-4 (15.5-ounce) cans great northern beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1-2 (4-ounce) cans diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- dash of pepper
- 2 cups shredded Monterey Jack, or Mexican blend cheese
- 1 cup sour cream
Instructions
- In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano, and pepper over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through.
- Before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.
Notes
- Use rotisserie chicken for the quickest and easiest preparation.
- Mash a small portion of the beans before adding them to the pot if you prefer an even creamier chili.
- Stir the cheese in over low heat to keep the texture smooth and creamy.
- Set out toppings like cilantro, avocado, tortilla chips, and lime wedges so everyone can customize their bowl.
Nutrition
Recipe FAQ
Mash or blend about 1 cup of the beans with a little broth, then stir them back into the pot for a thicker, creamier chili.”
Cool leftovers and store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently so the creamy broth stays smooth. See How to Freeze Soup for tips.
For the best texture, freeze the chili before adding the cheese and sour cream. Thaw overnight in the refrigerator, reheat, then add the dairy before serving.
Complete The Meal
Side Dishes
Desserts
Homemade Pumpkin Pie
1 hr 5 mins
Easy Apple Cake
40 mins
Easy Bread Pudding Recipe
1 hr 10 mins
Chocolate Sheet Cake
35 mins
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This recipe was first shared October 2013.
This recipe is a staple for our family in the fall and winter. It’s flavorful and hearty.
My family too- even in warm Arizona!
I have made this recipe for my family many times. It is a big request in the fall and winter. It is the perfect white Chicken Chili thank you.
I’m happy this chili has become a fall and winter favorite for your family!
Perfect use of leftover roasted chicken. Delicious recipe. I did the crockpot cooking and it was super fast and easy. Thank you for the fantastic recipe.
That’s wonderful to hear! I’m so glad you enjoyed it.
LUV, LUV this recipe, perfect because of having only one kidney, must watch my potassium intake, this is perfect, always looking for something new to eat, my diet is very limited, THANK YOU BIG TIME
I’m happy that my recipe is both delicious and friendly to your diet needs.
This is my absolute favorite recipe of yours. I make it during the chilly months of the year. I take it to sick neighbors too. It is always a hit. The best is 3 out of my 4 children devour it. Mom win!!! Thank you!!!
Omg, soooo good! Will say I was shocked, just something quick after work. Had shredded chicken in the freezer, followed recipe to a T. 4th can of beans I mixed with a little broth and hit ‘em with my immersion blender.
Def a favorite!
Can you use rotissere chicken & dry beans for this recipe?
I look forward to your response.
Thanks,
Gee