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This award-winning white chicken chili recipe is a hearty, creamy favorite!! Best of all, it’s ready in 30 minutes or less!

White chicken chili recipe topped with cheese in a bowl.
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All-time favorite!

Our white chicken chili is an award-winning favorite! No joke – we’ve brought this to our annual Trunk or Treat a dozen or so times and always win for best white chili recipe.

Along with our classic chili recipe, this is our go-to for chili cook-offs and potlucks and ALWAYS gets rave reviews. We know everyone loves it because we never have leftovers! That’s one reason we have it on repeat all soup season long.

We also love that it’s prepped in 5 minutes and on the table in 30! We keep shredded chicken on hand (in the freezer) so we’re always ready to make a batch. Just add some cornbread and enjoy a cool fall night with these recipes.

WHY WE LOVE IT:

  • Ready in minutes. This easy dinner idea is prepped in 5 minutes and finished in under 30 minutes.
  • Stovetop or crockpot. 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!
Shredded chicken used in white chicken chili recipe.

Ingredients

  • 4 cups chicken broth – If using a lower sodium, you may need to add a little more salt.
  • 3-4 (15.5-ounce) cans great northern beans – Substitute with a smaller navy bean or larger white kidney beans (cannellini beans).
  • 2 cups shredded chicken – We like to use the crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken or shredded Rotisserie chicken.
  • 1-2 (4-ounce) cans diced green chilies – (mild or hot) For more heat add cayenne pepper, red chili flakes, or a white chili powder.
  • 1 teaspoon ground cumin
  • ยฝ teaspoon garlic powder
  • ยฝ teaspoon dried oregano
  • dash of black pepper – You can also add onion powder to taste.
  • 2 cups shredded Monterey Jack – or Mexican blend cheese
  • 1 cup sour cream or plain or Greek yogurt
  • 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

  1. 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, ยฝ teaspoon garlic powder, ยฝ teaspoon oregano, and a dash of black pepper. Cook over medium-low heat.
  2. 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.
  3. SERVE. Right before serving, stir in the sour cream and cheese until it’s melted. Garnish with fresh cilantro, sliced jalapeno peppers, or crushed tortilla chips.

Make In the crockpot

  • Add all the ingredients (minus the sour cream and cheese) into the crockpot and cook on low for 1-2 hours and you’re set!
  • Add cheese and sour cream and cook for an additional 30โ€“60 minutes, or until cheese is melted. Stir together and serve warm.
White chili recipe with chicken served in a bowl.

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5 from 160 votes

White Chicken Chili

By: Lil’ Luna
This award-winning white chicken chili recipe is a hearty, creamy 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
  • ยฝ teaspoon garlic powder
  • ยฝ 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 20โ€“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.

Video

Notes

Slow cooker directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1โ€“2 hours. Add cheese and sour cream and cook for an additional 30โ€“60 minutes, or until cheese is melted. Stir together and serve warm.
Store in an airtight container(s) and refrigerate for 2-3 days or freeze for up to 3 months in a freezer-safe container(s). See How to Freeze Soup for tips.

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.

Recipe FAQ

How to store white chicken chili?

Store in an airtight container(s) and refrigerate for 2-3 days or freeze for up to 3 months in a freezer-safe container(s). See How to Freeze Soup for tips.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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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5 from 160 votes (79 ratings without comment)

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Recipe Rating




220 Comments

  1. Shanna says:

    5 stars
    Made this for the first time and it will become my new go-to for chili cook offs! So delicious and easy to make!

  2. Rdemille says:

    5 stars
    I loved this reverie so much and amazingly even my kids ate it! So easy and the flavors blend together so well!

  3. Heidi says:

    5 stars
    So good! Great on a cold night!

  4. Holly Rader says:

    5 stars
    Delicious

  5. Linda McCoy says:

    What is the serving size? It says how many calories, but no serving size or how many servings in a batch?

    1. Kristyn Merkley says:

      It’s close to 1 1/2 cups.

  6. Rebecca Hatfield says:

    5 stars
    Made this for a large crowd and everyone absolutely LOVED it! Definitely making again!

  7. Margaret says:

    5 stars
    Family favorite!!

  8. Kristi says:

    5 stars
    Love this soup! I’ve it as written, but have also added some frozen corn towards the end of the cooking time – I love the taste and I can sneak in a veggie – always a good thing.

  9. Katy says:

    5 stars
    This is my go to white chicken chili! So yummy and easy!

  10. Rhanda Johnson says:

    5 stars
    This one is going on the list for sure. Looks so yummy!