This post may contain affiliate links. Please read our disclosure policy.
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.
Such a delicious and easy soup! I did add a little onion and only had two cans of beans on hand, but it was hearty and perfect for a cool, fall night. Thanks for the recipe.
How many serving are in white bean chili?
Would Ike this thicker like chili instead of soup. Would I use less broth?
Yes, I’d add less broth. 😉
I purée one can of beans with a little chicken broth for a more creamy texture. It’s delicious!!
This was really fabulous. I only had about 1/3 cup of sour cream on hand (hate when that happens) so I took a tip from other posters and also added 1/2 package of cream cheese. I also did not use the whole 2-cup bag of cheese that the recipe calls for, although I’m sure it would have been even better if I had. This was a real keeper, my husband raved about it!
I’m so glad to hear it!! And I’m glad you were able to substitute some of the ingredients. My hubby loooooves cheese, so he makes sure I put the whole 2 cups in, even if it’s not as healthy. 😉
Delicious! One thing I changed though was adding and additional 1/2tsp cumin and I used 2 tsp oregano as I thought it needed more of those flavors, and it was great! Husband loved it too, and it was very filling! The leftovers went quickly, will be making this again!
Adding the corn sounds like chicken corn chowder…a fave of the Campbells Chunky Soup for me. I am definitely going to make this…but not in the crockpot.
I’ve been looking for a chicken chili recipe for a long time I’m truly excited to try this one.. I hope I found it! I will be making this for dinner tomorrow…
Let me know how this goes… I have a few recipes on here for White Chicken Chili and they are ALL delicious!!
I converted this to a Crockpot recipe. Instead of canned beans I used about 1 cup dried beans (from Winco bulk), soaked overnight. I would probably add about 1/2 cup more beans next time actually. I used 2 large chicken breasts instead of the shredded chicken and shredded it right before serving. I added about half a large onion, some chili powder, and a bay leaf (remove before serving) for more flavor. All the other ingredients were the same. Cooked it on low for about 8 hours. To add the sour cream, I stirred in a bit of the broth from the chili until it was liquidy so it would blend better, and added the cheese normally. Delicious!
Sounds like perfection! Glad it worked out well, and I appreciate you sharing your version here too. THANK YOU!
This is the best recipe I’ve found so far. I add onion and 1/4 tsp of chilli powder to give a little taste.