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This White Chicken Chili recipe is hearty, creamy, and has become a new favorite!! Best of all, it’s ready in 30 minutes or less!

Traditional beef chili is always a safe bet for potlucks and chili cook-offs but we love this White Chicken Chili, especially served with cornbread.

White Chicken Chili Recipe topped with cheese in a bowl.

All-time favorite!

We love soup season!

And we also love chili cook-offs and potlucks in the fall. One of our go-to’s that gets rave reviews (and awards) is this White Chicken Chili recipe. Everyone loves it.

Here’s why:

  • Especially easy and quick. This recipe is prepped in 5 minutes and finished in under 30 minutes.
  • Stovetop or Crock Pot. It can be made both ways, which is great if you’re in a rush or want to dump and go in the slow cooker.
  • Award Winning! It’s so good that it’s constantly winning Chili cook-offs. With so much flavor and so many ways to customize, it’s sure to be a hit!

Along with some of our favorites like Cheesy Potato Soup and Chicken Tortilla Soup, this White Chicken Chili is one we always have on repeat.

Shredded chicken used in white chicken chili recipe.

White Chicken Chili Ingredients

  • Chicken Broth – We use full-sodium but if using a lower sodium, you may need to add a little more salt.
  • Great Northern Beans – Great Northern Beans are a medium sized white bean. They can be substitutes with a smaller navy bean or larger white kidney beans (cannellini beans).
  • Shredded Chicken – I like to use my crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken then shred it or even Rotisserie chicken.
  • Diced Green Chilies – Mild or hot – whichever you prefer.
  • Spices: ground cumin, garlic powder, dried oregano, dash of black pepper. For extra heat, sprinkle in: cayenne pepper, red chili flakes or a white chili powder. You can also add a chopped onion or onion powder for more flavor.
  • Cheese. Shredded Monterey Jack or Mexican blend cheese
  • Sour Cream. Greek yogurt can be substitutes for sour cream.
  • Toppings + Garnish. Top with your favorite cheese such as Monterey Jack Cheese, cheddar cheese, or Mexican cheese Blend, as well as more sour cream, cilantro, sliced avocado, lime wedges (or lime juice) or Tortilla strips.
White Bean Chicken Chili cooking in pot.

How to Make White Chicken Chili

  1. COMBINE. Begin by throwing all the ingredients, except the sour cream and cheese, into a large pot.
  2. SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
  3. SOUR CREAM + TOPPINGS. Right before serving, stir in the sour cream and cheese until it’s melted.

In the crockpot

To make in the slow cooker, add all the ingredients(minus the sour cream and cheese) into the crockpot and cook on low for 2 hours and you’re set!

recipe tips + SIDES

How to thicken? Here are a couple ways to thicken chilis and soups.

  • Cornstarch: Use 2 tablespoons per cup of chili. In a separate bowl mix 2 table spoons cornstarch with 2 tablespoons cold water until it’s very smooth. Then, gradually stir the mixture into the hot liquid until it’s blended.
  • Add softened cream cheese. This will not only add a layer of flavor but thicken up the soup.
  • Use heavy whipping cream along with, or in place of, the sour cream to thicken the soup.

What sides go well with chili? So many, but here are some of our favorites:

White Chili cooking in a pot on the stove.

Recipe FAQ

How to store? Chicken Chili shouldn’t be left out on the counter for more than 2 hours. You can store the chili in an airtight container in the fridge for 2-3 days.

How to reheat? Reheat in the microwave, stove top, or crock pot until the desired temperature.

How to freeze? If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.

White Chicken Chili in bowl topped with shredded cheese, tortilla strips, and cilantro.

For more chili recipes:

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5 from 160 votes

White Chicken Chili Recipe

By: Lil’ Luna
White Chicken Chili is hearty, creamy, and has become a new favorite!! Best of all, it's ready in 30 minutes or less!
Servings: 8
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

  • 4 cups chicken broth
  • 3-4 (15.5-ounce) cans Great Northern Beans, drained and rinsed
  • 2 cups cooked, shredded 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
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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.
  • Right before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.

Video

Notes

Slow Cooker Directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1–2 hours. Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.
Store. Chicken Chili shouldn’t be left out on the counter for more than 2 hours. You can store the chili in an airtight container in the fridge for 2-3 days.
Reheat. Reheat in the microwave, stove top, or crock pot until the desired temperature.
Freeze. If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.

Nutrition

Serving: 1cup, Calories: 214kcal, Carbohydrates: 2g, Protein: 14g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 941mg, Potassium: 169mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 404IU, Vitamin C: 7mg, Calcium: 251mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




220 Comments

  1. Linda Fewkes says:

    This chili is delicious, thanks for sharing

  2. Jody Clawson says:

    5 stars
    I make this soup a lot. I love sharing and tasting other’s recipes, but I prefer making my own (yours) on this one. Thank you for a favorite recipe to love and share!

  3. Sarah H. says:

    5 stars
    This is one of my favorite recipes! I get compliments every time I make this for guests, it is delish!!!

  4. Lin Fryman says:

    I made the white chicken chili recipe and won the chili cook off contest at church! Oct., 2023. I made the double batch, did not double the beans, by leaving out one can. I used some cream cheese, some sour cream, some whipping cream in random amount to sub for “2 Cups of sour cream”. Hand grated a bar of Monterey Jack cheese and mixed with some packaged shredded Monterey Pepper Jack for the cheese part. I used 3 cans of green chopped green chilies.
    Oh! And I didn’t have time to cook a chicken or go buy a rotisserie one, so I used canned chicken, if you can imagine!
    It was a Winner!

  5. Merritt Barnard says:

    5 stars
    Thank you for your White Chicken Chili recipe, it’s so good and a change of pace. I made a big batch of it last season for a chili contest not really trying to win but just having more chili to share with everyone who came to event and ended up winning the contest. What was really funny was this was an all male panel of judges and I find usually the guys like hot spicy stuff and this recipe was really mild the way I like! For anyone who likes spicy it can be made with more heat. Thanks again!

    1. Lil'Luna Team says:

      Congrats on the chili contest win! That’s AWESOME! So glad to hear that the recipe was a hit!

  6. Cindy says:

    5 stars
    I made this over the weekend and it is absolutely delicious! It is so comforting and filling. It is now a family favorite!! Thanks for sharing such delicious recipes!

    1. Lil'Luna Team says:

      Yay!! Love to hear that! So glad you liked it! Thank you!

  7. Anna townsend says:

    5 stars
    I make this all the time! Taking to my children’s school chili cook off today! Credit to you of course!!!

    1. Lil'Luna Team says:

      Hope the chili cook off went well! I’m glad you enjoy the recipe!

  8. April Driggers says:

    5 stars
    I love this so much! I made it for the first time a couple of weeks ago using a rotisserie chicken… served it over rice with a HUGE helping of shredded pepperjack cheese…. OH MY GOSH a bowl of heaven! So delish.

  9. Linda B says:

    5 stars
    One of my families favorite recipes. A quick and easy dinner for any night. I added corn to ot and it always comes out so good.