Chicken Chili Recipe

Soups · July 3, 2017

White Chicken Chili recipe - this recipe is delicious and simple! It's perfect for those cold winter days! Yummy chicken and beans with lots of flavor!

It’s still a little hot here in AZ and we’re already craving soups!! Although it’s still in the triple digits some days, it did not stop my mom from whipping up a new soup for us to try out. I have to admit I was pretty excited to give it a taste because with the Halloween decor already up I can’t help but crave some yummy crockpot goodness.

I’m happy to report his next recipe is a definitely keeper. She served it with some corn bread, and I can honestly say at the moment of trying this recipe I could honestly say nothing in the world tasted better. It was so good!! I’ve been craving it ever since.

White Chicken Chili - this recipe is delicious and simple! It's perfect for those cold winter days! Yummy chicken and beans with lots of flavor!


I mean, it has whipping cream and sour cream… how could you not love it?! I promise this soup won’t disappoint. Just add it to the must-make-soon list because it is super yummy!

Chicken Chili recipe:

5.0 from 1 reviews
Chicken Chili Recipe
White Chicken Chili recipe - this recipe is delicious and simple! It's perfect for those cold winter days! Yummy chicken and beans with lots of flavor!
Recipe type: Soup
  • 1 TB Vegetable Oil
  • 1½ pounds boneless, skinless chicken breast (cubed)
  • 2 14 oz. cans chicken broth
  • 2 15.8 oz. cans Great Northern beans (drained and rinsed)
  • 2 4.5 oz. cans chopped green chiles
  • 1 15.8 oz. can Pinto beans (drained and rinsed)
  • 2 cups shredded Monterrey Jack Cheese
  • 1 cup whipping cream
  • 1 8 oz. container sour cream
  • ½ tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1½ tsp. garlic powder
  • Cilantro (garnish)
  1. Heat oil over medium heat in a large skillet. Saute chicken for 10 minutes or until it is cooked through. Take off the heat and set aside.
  2. While chicken is cooking, add broth, beans, undrained chilis and seasonings into the crock pot. Add chicken to broth mixture once it is done cooking.
  3. Cook soup on high in the crock pot for 2 hours. Cook on low for the last hour.
  4. Add sour cream and whipping cream at the 3 hour mark. Cook on low for another hour.
  5. Serve with cilantro and shredded cheese. ENJOY!

Here is another fall soup recipe we love:

Cheesy Potato Soup

And here are a few more soup recipes:



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Steph @ Crafting in the Rain

Kristyn, that sounds so good! We’ve had a strangly warm and extended summer here in the northwest (love it!) Today has been totally windy and I think fall weather (and rain) will follow. This is sure to end up on our table. Thanks!


this recipe is a tiny bit different than mine but white chicken chili is my very very favorite!


I can go for soup any time all the time and this one looks so delicious. I can’t wait to try it!

Dezi A

Awesome! My ward is having a “Soup”er Tuesday for Enrichment this week and I’ve been wondering what to make. Now it will definitely be this! 🙂 Woo hoo! Can’t wait!

    Lil' Luna

    Let me know how you like it, Dezi!! 😀

      Dezi A

      So I’m getting ready to make this today and I just want to make sure… the 2 cups cheese called for in the recipe is just for adding to the bowls after it’s been served, it doesn’t go in the crock pot, right?

        Lil' Luna

        I think that’s right, Dezi. My mom made this one so I’m not exactly sure. I assumed they were for afterward. Let me know how it goes. 🙂

          Dezi A

          Yum!! This was delicious. My husband admitted he was very nervous after seeing it in the crock pot, but filled up his big bowl twice! I’ll definitely be making this again. I’ll probably cut the broth amount in half so it’s more thick like a chili, but other than that, it was perfect. 🙂


Is whipping cream the same as heavy cream? I accidentally bought heavy cream thinking that’s what the recipe called for but as I was reading it when I got home is says whipping cream. Can I use the heavy cream or will it make a difference?

Corie Gibson

Our Ward’s Trunk-or-Treat is tomorrow, and this is on the menu for me to bring to the chili cook off. I can’t have tomatoes and I want to eat so white chili it is!!! YUM I love me some white chili!!!

    Corie Gibson

    Okay here is what I did and it was AMAZING!!! I made it all in the crockpot I like one pan being used. Hello mom to three who wants to clean more dishes! I through in my chicken with HALF of one can of broth, all the spices listed, the green chilies, one Jalapeno (with seeds and diced up), and the beans listed. I let it cook from about 10am until 4:45. Then I added the whipping cream and sour cream. Cooked one more hour. I wish I would have made more! I took it to a church chili cook off and it was GONE in no time. It was so GOOD!!! Can’t wait to make it again!!! I can’t have tomatoes and I LOVE chili! So glad I found this pinned!

      Lil' Luna

      Yay, Corie!! I LOVE to hear that. It really is so super-duper yummy, huh?! So glad it worked out for you and that everyone at church loved it too!! Thanks for stopping by!!


Any ideas on how to make this thicker? It was really delicious but I would like to try to make it thicker. I cut the broth in half the second time I made it but it was still pretty thin.


Has anyone tried to make this in a regular stewpot? Is the crockpot essential? I’d love to try soon but can’t think of a time when I’ll be able to add ingredients at that long of intervals! Any thoughts?

    Shannon C

    I was wondering the same thing. I have all the ingredients just don’t want to wait for the crockpot!


      If cooking in a regular pot you can probably half all time in between so about a two hour cook time overall rather than 4. I’m going to make this way since I plan on doubling and don’t want to flood my crock pot.


this is SOO amazing!! i was going out for the day so I put everything in the crock pot on low for 5 hours and then added the sour cream/whipping cream after 5 hours and cooked on low for another hour and it turned out perfect!! definitely making this again – thanks so much for an amazing recipe!

Simplee Sue

This soup looks wonderful. This month, January, I am featuring soups. Most is my own but I never made chicken chili and had it for the first time last month. I would like to feature it this month. Probably, 24th or 25th on
Thank you for a wonderful site. Pinned this recipe.

We may have met by chance…but we become friends by choice.


I have now made this recipe twice, I thought I did something wrong because it kept came out soupy since I was expecting a thicker “traditional” chili type consistency but then looked again at classification which was soup, but it was delicious< the flavor is creamy and very tasty. I exempt the pinto beans just used the 2 cans northern and it was fine although they kinda disappear in the soup.. I added corn and pepper trip bag for a little extra. Perfectly accompanied by jalapeno cornbread * I will be making it again with a few diff adds like carrots or mushrooms but loved it


We love this at our house! It is my husband’s favorite meal now. I make it all through the year… even it’s 100 degrees out!


I make this all the time since finding it! Thank you! Everyone always wants the recipe!

    Lil' Luna

    Thank you for taking the time to comment, Ali. SO glad everyone likes the recipe. I Love to hear that. 🙂

Abbey C

About to try this one out. I have a tons of fresh green chilies so will be using those instead….I wonder if you could tell me estimated servings so I can adjust as need? Thanks

    Lil' Luna

    I’d say about a cup of chopped green chiles. 😉


      Ha ha thank you…..I actually meant for the whole recipe. How many servings would you say the recipe yields?

        Lil' Luna

        Lol – whoops! I’d say about 4-6. 😉


          This is so good, had to find the recipe again since I appear to have no saved it. So glad I commented before so I could search for my own name!! We used fresh chilies last time and cooked in a pot (which means you can just about half all the time frames between adding items). So I’m going to make it again and this time we have dry beans so I don’t have to go buy so many cans. This is so good with corn bread and salad!

          Lil' Luna

          SO glad you guys like it, Abbey!! It’s definitely great with corn bread. Will have to try your changes next time I make it. 😉


I used rotisserie chicken and froze this. I threw it in the crockpot this morning before work and added the heavy cream and sour cream during the last 30 minutes of cooking. It was a hit here! I’ll definitely make again on a gloomy fall day.

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