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Creamy White Chicken Chili

4.92 from 94 votes
Total 2 hours 10 minutes
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Creamy white chicken chili is made with shredded chicken, white beans, corn, green chiles, and cream cheese. This flavor-loaded Southwest chili recipe includes Crockpot and stovetop instructions.

white chicken chili topped with sliced avocado, shredded jack cheese, sour cream, and lime wedges in white bowl on cutting board trivet

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Have you heard? This white bean chicken chili recipe, along with my three bean chili recipe, was published in Brian Baumgartner's Seriously Good Chili Cookbook released September 2022. Fans of The Office know actor Brian as Kevin Malone – and who could ever forget his famous chili scene?! I'm so honored to have my chili recipes included in the project.

Table of Contents hide
1) Why you'll love this recipe
2) Key ingredients
3) How to make white chicken chili in the Crockpot
4) What to serve with white chicken chili
5) Recipe variations
6) Boneless chicken thighs or breasts
7) Storage instructions
8) More easy dinner favorites
9) 📖 Recipe
10) Creamy White Chicken Chili Recipe

Why you'll love this recipe

  • The combination of simple, budget-friendly ingredients make this chili unbelievably flavorful and comforting.
  • Conveniently make white chicken chili in the Crockpot or on the stovetop.
  • The recipe prep time is only 10 minutes and there's no cutting raw chicken, which makes for easy cleanup.
  • White beans, boneless chicken, and Southwest seasonings make white chili a unique and delicious change from classic beef chili.
  • You'll see how to thicken white chicken chili without adding unnecessary ingredients.
  • Serve white chicken chili at family dinners or game day gatherings.

Key ingredients

Ingredient amounts are listed in the recipe card below.

  • Chicken: I find that chicken thighs work best for this recipe because they stay juicy and tender, especially with the long and slow-cooking Crockpot method. If you prefer boneless, skinless chicken breasts, check the footnotes for specific timing to prevent them from drying out.
  • Chicken Broth: Use chicken broth for a richer flavor, or swap it with vegetable broth for a lighter option.
  • White Beans: Any variety of white beans works here! Great Northern, navy, or cannellini beans are all excellent choices. Canned beans save time, but you can also use pre-cooked dried beans if you prefer.
  • Onions: Any type of onion—yellow, white, or red—works well. Choose what you have on hand or what you enjoy most.
  • Corn: Use frozen, fresh, or canned corn based on what’s convenient for you. Just be sure to drain canned corn or thaw frozen corn before adding it.
  • Canned Diced Green Chiles: These provide a signature Southwest flavor and mild heat. If you’re sensitive to spice, you can reduce the amount or leave them out.
  • Garlic Cloves: Fresh garlic gives the best flavor, but if you don’t have any, granulated garlic or garlic powder will work in a pinch.
  • Cumin, Chili Powder, And Oregano: These classic Southwest spices are essential for building the chili’s depth and flavor. Don’t skip them!
  • Cream Cheese: Adding cream cheese gives the chili a creamy texture and rich flavor that makes it truly “white.” If you prefer a dairy-free option, you can leave it out.
white chicken chili ingredients are labeled in bowls

How to make white chicken chili in the Crockpot

I love how simple this recipe is—essentially toss everything into the slow cooker, set it, and walk away. It’s the perfect hands-off meal for busy days and here's just how easy it is!!

Start by placing chicken, white beans, onions, corn, green chiles, garlic, oregano, chili powder, cumin, black pepper, and chicken broth in a 6-quart slow cooker. Cover and set the slow cooker on HIGH for 2-4 hours or LOW for 6-8 hours.

uncooked chicken and white beans in crockpot
chicken broth is added to white chicken chili ingredients in Crockpot

At the end of the cooking cycle, confirm that the chicken has reached a safe minimum internal temperature of 165°F on a meat thermometer. Then transfer it out of the slow cooker and shred into bite-sized pieces.

cooked chicken pieces in white chicken chili in Crockpot
two hands holding forks are shredding cooked chicken

Add the shredded chicken back to the chili. Add cream cheese to the chili and stir until well-combined.

Pro tip: To make white chili thicker without adding other ingredients, use a potato masher to mash some of the beans right inside the Crockpot until the chili thickens to your liking.

cream cheese is stirred in to white chicken chili in Crockpot
white chicken chili in Crockpot with spoon

What to serve with white chicken chili

Serve white chili with toppings like cilantro, avocado, sour cream or lime crema, fresh lime, jalapeños, and Cotija cheese or other variety. Of course, a hunk of cornbread or this savory beer bread recipe will add another level of comfort to chili. Cilantro lime rice or a healthy green salad with avocado ranch dressing would also make delicious sides.

white chicken chili topped with sliced avocado, shredded jack cheese, sour cream, and lime wedges in white bowl on cutting board trivet

Recipe variations

  • Swap canned beans for dried beans: Soak 1 pound of dried beans for 8 hours, drain, rinse, and cook, ensuring the beans stay covered with liquid. Use the longer cook time for best results.
  • Adjust the spice: This dish is medium-level spicy. You can add more or fewer green chiles to customize the heat level.
  • Reduct the salt: Use reduced-sodium broth and beans, or omit salt during cooking and season to taste after cooking.
  • Add color contrast: Replace some white beans with black beans for a pop of color.
  • Use rotisserie chicken: Add rotisserie or shredded chicken near the end of cooking to prevent overcooking it.
  • Swap thighs for boneless chicken breasts: Add them during the final 60 minutes on LOW or 20–30 minutes on HIGH. Check for an internal temperature of 165°F. Then shred and add back to the chili.
  • Omit dairy if needed: Skip the cream cheese for a lighter, dairy-free chili.

Boneless chicken thighs or breasts

You can use chicken thighs or breasts for this recipe, but the cook time differs. I prefer chicken thighs for the Crockpot method because they stay juicy even with long cooking times. Chicken breasts, being leaner, can dry out in a slow cooker due to their lower fat and connective tissue content. If using chicken breasts, check the recipe footnotes for timing tips to keep them tender and juicy.

Storage instructions

Allow chili to cool completely. Transfer to an airtight container or freezer-safe packaging. Refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed). Thaw in the refrigerator for 8 hours.

More easy dinner favorites

📖 Recipe

white chicken chili topped with sliced avocado, shredded jack cheese, sour cream, and lime wedges in white bowl on cutting board trivet

Creamy White Chicken Chili Recipe

Creamy white chicken chili is made with shredded chicken, white beans, corn, green chiles, and cream cheese. This flavor-loaded Southwest chili recipe includes Crockpot and stovetop instructions.
Prep Time10 minutes
Cook Time2 hours
Total time2 hours 10 minutes
Yield 9 cups
Author Traci
4.92 from 94 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.

Ingredients 

  • 1 pound Boneless Skinless Chicken Thighs, or boneless breast
  • 3 (15-ounce cans) White Beans (drained), (same as 4 ½ cups cooked beans)
  • 2 cups Chicken Broth
  • 2 (4-ounce cans) Diced Green Chiles, keep the juice
  • ½ medium Onion, diced
  • 1 cup Corn (canned, fresh, or frozen)
  • 3 cloves Garlic, minced
  • 1-3 teaspoons Dried Oregano
  • 1 teaspoon Ground Cumin
  • ¼ teaspoon Chili Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • 4 ounces Cream Cheese, or sour cream

Instructions

Crockpot instructions (see footnotes for stove instructions)

  • Place CHICKEN THIGHS, WHITE BEANS, CHICKEN BROTH, GREEN CHILIS, ONION, CORN, GARLIC, CUMIN, CHILI POWDER, OREGANO, SALT, and BLACK PEPPER in the slow cooker.
    * See footnote about using chicken breasts
  • Cover the slow cooker and set on HIGH for 2-4 hours or on LOW for 6-8 hours. (Slow cooker times may vary)
  • Once cooked, test the chicken to confirm a safe minimum internal temperature of 165 degrees Fahrenheit.
  • Transfer chicken out of the cooker, shred, and stir back into the chili.
  • Stir CREAM CHEESE into the chili until well-combined.
  • (optional) To make the chili creamy, use a potato masher to mash some of the beans right in the pot until the chili has thickened to your liking.

Serving and storage

  • Serve warm with your choice of toppings. Ideas include: cilantro, lime, avocado, jalapeños, sour cream, shredded cheese.
  • To store, cool chili completely and refrigerate in an airtight container up to five days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Swap canned beans for dried beans: Soak 1 pound of dried beans for 8 hours, drain, rinse, and cook, ensuring the beans stay covered with liquid. Use the longer cook time for best results.
Adjust the spice: This dish is medium-level spicy. You can add more or fewer green chiles to customize the heat level.
Reduct the salt: Use reduced-sodium broth and beans, or omit salt during cooking and season to taste after cooking.
Add color contrast: Replace some white beans with black beans for a pop of color.
Use rotisserie chicken: Add rotisserie or shredded chicken near the end of cooking to prevent overcooking it.
Swap thighs for boneless chicken breasts: Add them during the final 60 minutes on LOW or 20–30 minutes on HIGH. Check for an internal temperature of 165°F. Then shred and add back to the chili.
Omit dairy if needed: Skip the cream cheese for a lighter, dairy-free chili.
Stove instructions
Heat 1 tablespoon olive oil in a 4-quart soup pot over medium-high heat. Sauté onion and garlic until tender, stirring as needed. Add remaining ingredients, bring to a boil, then reduce to medium-low and simmer until chicken thighs are cooked through (10–15 minutes). Continue with step #4 above.

Equipment

Nutrition

Serving: 1cup | Calories: 131kcal | Carbohydrates: 6g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Main Course, Soup
Cuisine American, Mexican
Diet Gluten Free
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.92 from 94 votes (67 ratings without comment)

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  1. Carol says

    5 stars
    I've made this recipe a number of times and am looking forward to making it again for my family again this Christmas. So good, so easy and everyone raves!

    Reply

    • Traci says

      Yay!! I always love when the family wants more 🙂 Thank you so much for letting me know! Enjoy!

  2. KC says

    Find a different chilli recipe and thank me later. You going to erase this comment as well? Gave my honest opinion!

    Reply

    • Traci says

      Hello, I have no problem with opinions. Your comment was backlogged pending approval, but never erased. It's published below this one. Thanks

  3. KC says

    1 star
    WAYYY too much oregano! Don't use cream cheese, use sour cream at the end. And more Chicken 1lbs is not enough.

    Reply

  4. Crystal Stevens says

    Hello, If I wanted to double this recipe would it still fit in a 6 quart slow cooker or would I need to go bigger? I am making this for a work potluck and would need more than what one recipe makes.

    Reply

    • Traci says

      Hi Crystal! Yes, the 6 quart slow cooker will easily accommodate this chili when doubled. I'm excited you're making this chili for your workplace. It's so easy and perfect for that! Here's a fitting story you can tell when you serve it – this recipe was recently published in the Seriously Good Chili Cookbook authored by Brian Baumgartner aka Kevin from The Office 😉 Let me know if you have any more recipe questions. I'm here for it ... enjoy!!

  5. Stephannie says

    5 stars
    Loved this recipe! I’ve been using a similar one from an old cooking magazine for years, but this one was tastier and easier than that one. It was a hit with both kids and adults in my house, which is very rare! I made it on the stovetop and I used cooked shredded chicken that I had on hand. Delicious, thank you!

    Reply

    • The Kitchen Girl says

      Awww such a compliment! I'm so glad to inspire the ease of use and your family's love for it. Honored, actually 🙂 Thanks for letting me know. It's one of our favorites too! xoxo

  6. Donna says

    5 stars
    Great chili recipe! Loved it with cheese, cilantro, lime and hot sauce on top.

    Reply

    • The Kitchen Girl says

      I'm so glad you enjoyed it, Donna 🙂 White chicken chili is definitely one of our favorites. Thanks for taking the time to leave feedback. I really appreciate it!

  7. Karen says

    Can this be made in the instant pot? If so how long would you cook?

    Reply

    • The Kitchen Girl says

      Hi Karen, if I were to cook this in my 6-quart Instant Pot, I would most likely add all of the ingredients to the Instant Pot (adding chicken on top of the ingredients) and cook on high pressure for 5 minutes with a 10 minute natural pressure release. Let me know if you have more questions 🙂

  8. Alison says

    5 stars
    Chili in the slow-cooker is one of my go-to meals in the fall as we all get used to the busy back to school schedule. I love all the spices in this chili

    Reply

    • Traci Antonovich says

      Thanks, Alison! Love hearing this...and those spices get the best of me too 🙂

  9. Toni says

    5 stars
    This quickly became a favorite at my house! Taste really good!

    Reply

    • Traci Antonovich says

      Thanks so much, Toni. Glad to hear it...day made! 🙂

  10. Julia says

    5 stars
    I love recipes like this chili. It's hearty and delicious plus has an easy prep!

    Reply

    • Traci Antonovich says

      Thanks, Julia 🙂 Yes, the easiest prep ever!!

  11. Beth Neels says

    5 stars
    I just love dump and go crockpot recipes. I couldn't resist making it! We love it so much! I love the white beans and all of the veges. The beans add so much volume! My whole family loved it! Can't wait to make it again!

    Reply

    • Traci Antonovich says

      Awesome, Beth! So glad you enjoyed it...makes my day! 🙂

  12. Raia Todd says

    Definitely comfort food! Love the addition of corn.

    Reply

    • Traci Antonovich says

      Thanks Raia! Yes...the corn makes it! 🙂

  13. Charon says

    My son can’t eat corn. Do you have a healthy alternative to suggest that would add the color, texture and flavor interest the corn contributes? Thanks!

    Reply

    • Traci Antonovich says

      Hi Charon, I would try yellow or red bell peppers diced up or riced cauliflower. Either should add texture, flavor, and a nice color contrast to the white chili. Hope that helps! 🙂

  14. Sherry says

    Do I cook the chicken before placing it in the
    crockpot?

    Reply

    • Traci Antonovich says

      Hi Sherry, this recipe calls for uncooked chicken. I'll make sure that's more clear in the recipe. Let me know if you have any more questions. Thanks! 🙂

  15. Mark Henry says

    5 stars
    Yum Yum... very nice ... Loved it 🙂

    Reply

    • Traci Antonovich says

      Thanks so much Mark! Glad you loved it 🙂

  16. Ginny says

    I love crock~pot cooking especially for soups, chilis and stews. Mild green chilies go so well with white beans in a chili like this.

    Reply

    • Traci Antonovich says

      Thanks Ginny! I couldn't agree more...and so easy. You just throw and go! 🙂

  17. Jillian says

    5 stars
    Quick prep & delicious - my favorite things!

    Reply

    • Traci Antonovich says

      Thanks Jillian! Yep quick and delicious all the way! 🙂

  18. Joyce says

    5 stars
    whoa cool, white chili!! 😀 I am loving how easy everything put together and how I don't need to babysit my stove! Thank you for this recipe! 😀

    Reply

    • Traci Antonovich says

      Thanks Joyce! Yep, no babysitting THIS one! Just drop the ingredients and go get stuff done! My fav kind of crockpot cooking 🙂

  19. Jessica Levinson says

    5 stars
    Fix it and forget it is just the kind of dinner I need for busy weeknights! This will be perfect!

    Reply

    • Traci Antonovich says

      Haha thanks Jessica, fix and forget it exactly right! My favorite meals on busy days for sure! 🙂

  20. Jacqueline says

    Winter is the perfect time of year to get that slow cooker and and start cooking. I am notoriously bad for actually using mine. I must make more of an effort.

    Reply

    • Traci Antonovich says

      Oh Jacqueline, this is THE perfect recipe to break you back in. You literally drop everything in and go away for hours. No pre-cooking, no searing, etc. Drop and run 🙂

  21. Pam says

    This sounds healthy, delicious and easy! I love thickening sauces and soups with beans too!

    Reply

    • Traci Antonovich says

      Ahhh, you do that trick too? I love it! It saves money, and doesn't add any extra calories or carbs to the mix! Thanks for noticing 🙂

  22. Nichole says

    5 stars
    We have cold and dreary weather in Kansas already, and this soup looks like just the fix I need to warm me up! I love "set it and forget it" cooking as well especially when I get to smell something as delicious as that white chicken chili simmering in the slow cooker all day! 🙂

    Reply

    • Traci Antonovich says

      Thanks Nichole! I think you'll find this to be the perfect antidote for a dreary, midwest day 🙂

  23. Sandi says

    5 stars
    You are totally killing it with all of these yummy recipes lately. I love your old crock pot...mine is ancient too. I think the old ones were built to last forever.

    Reply

    • Traci Antonovich says

      Sandi, you're killin me with that lovely comment...thank you! Yea, the old school crockpot truly cooks "slow". From what I've seen and read, some of the newer ones heat control cycles are too short to cook away from home during the average work day. I'm hanging on to my orange beast 🙂

  24. Amy says

    5 stars
    I love recipes that use what I have in my pantry! I'm from New Mexico so I always have about 12 cans of green chiles ready and waiting...you can never have too many. This looks like a perfect dish for the cool nights of fall.

    Reply

    • Traci Antonovich says

      Haha, can I borrow a few cans of those chilis? Last time I went to make this chili, I had zero LOL. Thanks for stopping by!

  25. Elaine says

    5 stars
    Mmmm. I love that you use chicken thighs in this delicious chili!! I love white chili and this looks absolutely perfect!! Especially when it involves a slow cooker!! I will be trying your delicious chili this weekend!

    Reply

    • Traci Antonovich says

      Thanks Elaine! Yeah, I'm with you on the chicken thighs...you can cook them all day and they don't dry out. Thanks for commenting...hope you love this recipe!