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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.
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.
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.
How to Make White Chicken Chili
- COMBINE. Begin by throwing all the ingredients, except the sour cream and cheese, into a large pot.
- SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
- 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:
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.
For more chili recipes:
White Chicken Chili Recipe
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is our favorite white chicken chili recipe!! We have it on repeat all fall and winter long. And we always serve it with your cornbread recipe.
White Chicken Chili is my favorite kind of chili! I love this recipe and pair it with your cornbread muffins too. Such a good combo!
I’m so glad you enjoy the recipe!
Mmmm. This chili is delish! It’s creamy and flavorful and perfect for chilly days.
This is our favorite chili! So simple to make and always the first to go at a potluck!
This chili is always a hit at our church parties. The pot gets wiped clean!! Love a good chili recipe.
The sour cream and cheese make this chili so creamy. It’s one of our family’s favorite soups. Especially in the fall!
This is the same recipe my sister gave me years ago and I LOVE it. It’s a delicious twist on traditional chili. It’s always gone when I take it to autumn potlucks.
Omgosh ‼️ I’m rating this recipe 5 ⭐️ It’s amazing just the two of us here it last us all week. So good. I even add a couple favorite too.
I haven’t even tried this yet, but I know it will be delish!!!! My sister sent me this recipe and I am making it tonight. My husband has heart failure and ckd3, but this will be super simple to fix without the salt. I can’t wait to get it done 😁😁
Love this soup!! It is so quick & easy and I usually have most ingredients in the pantry!! 🙂
One of my favorite soups – always at the top of my list when soup season comes! I’ve started adding some corn – makes it even more yummy! It’s on our menu this week. I also love the leftovers for lunch!