If you’re looking for the best White Chicken Chili recipe – creamy, flavorful, and with just the right kick – you’ve found it! This recipe is loaded with tender chicken, hearty beans, and a rich, zesty broth that’s impossible to resist.

overhead view of white chicken chili in bowl

Making this for a busy weeknight? A game day gathering? Just because your family keeps begging for it? Whatever the reason, this chili will quickly become your go-to comfort food.

Why this is the best recipe

I first learned this recipe from my sister-in-law, who brought it to a family get-together years ago. After making it a few times (and adding my own little twists), it quickly became a go-to in our house for cozy dinners and busy weeknights alike.

Ultra creamy without being heavy – Thanks to a secret blend of blended beans and just the right amount of cream cheese, you get a rich, velvety texture without it feeling too rich.
Packed with flavor – Between the green chilies, spices, and a pop of fresh lime and cilantro at the end, every bite is zesty, savory, and anything but boring.
Family-approved & freezer-friendly – My kids (even the picky one!) devour this, and the leftovers freeze like a dream for busy nights when cooking just isn’t happening.

overhead view of pot of white chicken chili with label

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients for white chicken chili with text labels — Ingredients for White Chicken Chili: Olive oil, yellow onion, jalapeño, garlic, white beans, chicken broth, green chilies, corn, shredded chicken, cumin, chili powder, oregano, cayenne pepper, cream cheese, lime juice, cilantro.

Ingredient notes

White beans – I like using cannellini or great northern beans because they’re creamy and hold their shape well. Blending some of the beans with broth makes the chili extra thick and creamy without needing tons of dairy.
Jalapeño – Keep the seeds if you want more heat, or remove them for a milder chili. If you’re cooking for kids (like I am!), you might want to skip the seeds entirely or even swap the jalapeño for a milder green bell pepper.
Chicken – Rotisserie chicken is my go-to when I’m short on time, but you can easily cook up some chicken breasts or thighs if you prefer. Thighs give a richer flavor, while breasts keep it lighter.
Green chilies – The mild canned green chilies add just enough flavor without overpowering the dish. If you like more heat, you can use medium or hot green chilies, or even throw in a dash of hot sauce at the end.
Cream cheese – This is what makes the chili ultra-creamy and dreamy. If you want to lighten it up, you can use reduced-fat cream cheese, or swap in a dollop of sour cream or Greek yogurt, but I think the cream cheese really makes it special.
Corn – Fresh, frozen, or even canned corn works here. I usually grab a bag of frozen corn because it’s easy, but if it’s summer and you’ve got fresh corn, it adds a sweet, crisp bite.
Spices – The combo of cumin, chili powder (or paprika), oregano, and a pinch of cayenne gives the chili that perfect, cozy flavor. If you’re not into spice, skip the cayenne – but if you love heat, add a little extra!
Lime juice & cilantro – Don’t skip these! The lime adds a bright, fresh kick, and the cilantro ties everything together. If you’re one of those people who thinks cilantro tastes like soap (I see you!), just leave it out or sub with fresh parsley.

How to make White Chicken Chili

Alright, let’s make some amazing White Chicken Chili together! Grab your ingredients, pull out your favorite big pot or Dutch oven, and let’s get cooking. This recipe comes together super quickly, so you’ll have a cozy, comforting dinner on the table in no time.

Step 1: Prepare the base

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, toss in 1 chopped yellow onion (about 1 ½ cups). Sauté the onion for about 3-4 minutes until it softens and turns translucent – this is your flavor foundation, so don’t rush it!

overhead view of sautéed onion in pot — sauté onions until fragrant

Next, stir in 1 large jalapeño, finely diced. Keep the seeds if you like it spicy, or leave them out for a milder chili. Let the jalapeño cook for another 1-2 minutes, just until it softens a bit.

Now add 3 cloves of garlic, minced (about 3 teaspoons), and sauté for 30 seconds until fragrant. Don’t overcook the garlic – it can burn quickly and turn bitter, and nobody wants that!

overhead view of sautéed onion, jalapeño and garlic in pot — add jalapeño and garlic

Step 2: Blend the beans

To give this chili that creamy, thick texture without relying on a ton of cream, we’re blending some beans! In a blender or food processor, combine 1 cup of drained white beans (either cannellini or great northern) with 2 cups of chicken broth. Blend until smooth. This step is key to that velvety texture without making the chili feel too heavy.

overhead view of white beans and chicken broth in bowl — combine 1c beans and 2c broth; use a blender to blend until creamy

Pour the blended mixture into your pot with the sautéed veggies and give it a good stir. You’ll already see it start to look creamy!

Step 3: Add the good stuff

Now it’s time to load this chili up with all the good stuff. Add the remaining 1 cup of drained white beans, 2 (4 oz) cans of green chilies (with their juices), and 1 cup of corn (frozen, fresh, or even canned – whatever you’ve got!).

Stir in 4 cups of shredded cooked chicken. Rotisserie chicken is my favorite shortcut, but you can also cook up some fresh chicken breasts or thighs, or cook chicken breast right in the soup.

overhead view of ingredients for white chicken chili in white pot — add chili ingredients

Let’s season it up! Stir in 1 ½ teaspoons ground cumin, 1 teaspoon chili powder (or paprika if you prefer), ½ teaspoon dried oregano, and ¼ teaspoon cayenne pepper if you like a little kick. Season with salt and freshly ground black pepper to taste.

overhead view of uncooked white chicken chili in pot — stir through seasoning

Step 4: Simmer the chili

Give everything a good stir and bring the chili to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for 8-12 minutes (if you’re cooking chicken breast right in the chili, you will need to adjust this timing until your chicken is done).

This is where all those flavors start mingling and getting cozy. If you like your chili a little thinner, feel free to add more broth at this point.

overhead view of cooked white chicken chili in pot — simmer gently

Step 5: Make it creamy

Here’s where the magic happens – time to make it creamy! Stir in 4 ounces of softened cream cheese, cut into cubes. Let it melt into the chili, stirring frequently until everything is smooth and creamy.

overhead view of diced cream cheese in cooked white chicken chili in pot — add cream cheese

This gives the chili that irresistible, velvety texture that makes it so comforting.

overhead view of creamy white chicken chili in pot — stir until blended in

Step 6: Finish and serve

Once the chili is creamy and heated through, stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. This brightens up all the flavors and gives the chili that perfect final touch. Taste and adjust with more salt, pepper, or lime juice if needed.

overhead view of creamy white chicken chili in pot garnished with cilantro — add lime juice and cilantro to serve

close up view of white chicken chili on ladle

Ladle your chili into bowls and load it up with your favorite toppings. I love adding things like diced avocado, more cilantro, a squeeze of lime, green onions, sour cream, or crunchy tortilla strips.

Now dig in and enjoy – it’s cozy comfort in a bowl!

overhead close up view of white chicken chili in bowl with spoon

Top tips for recipe success

Blend some of the beans for a creamy texture. This is my favorite trick! Instead of relying on heavy cream, blending a portion of the white beans with chicken broth makes the chili thick and creamy while keeping it lighter in taste.
Rotisserie chicken = easy and flavorful. If I’m short on time (which is always), I grab a rotisserie chicken and shred it right into the chili. But if you want to cook your own, chicken thighs will give you the most flavor, while chicken breasts will keep it a little leaner. To add the most flavor, I would recommend grilled chicken thighs or grilled chicken breast; although you can also cook chicken breast right in the chili. Just simmer for around 20 minutes instead of 12, until the chicken is done.
Watch the spice level. Jalapeños, green chilies, and cayenne can all add heat, so adjust to your taste. If you’re cooking for kids (or spice-sensitive eaters), go easy on the cayenne and remove the jalapeño seeds.
Let the flavors develop. This chili is delicious right away, but if you can, let it sit for a bit before serving – the flavors deepen, and it gets even better. It’s *amazing* as leftovers!
Use softened cream cheese. Cold cream cheese takes forever to melt and can leave lumps in the chili. Let it soften at room temperature before adding it in for a smooth, creamy finish.
Don’t skip the lime and cilantro! I know it might seem like a small thing, but the fresh lime juice and chopped cilantro at the end really brighten up the chili. If you’re not a fan of cilantro, try fresh parsley instead.

Helpful recipe hints

Recipe variations

Extra creamy white chicken chili – If you love an ultra-luxurious, rich chili, add an extra 2 ounces of cream cheese and stir in ¼ cup heavy cream at the end. This takes the comfort factor to the next level!
Spicy white chicken chili – Want more heat? Swap the mild green chilies for hot ones, add an extra jalapeño, and don’t be shy with the cayenne. A dash of hot sauce at the end seals the deal.
White bean turkey chili – Leftover turkey? Swap it for the chicken, and you’ve got a post-Thanksgiving meal that doesn’t taste like Thanksgiving dinner on repeat.

Storage tips

Make-ahead: This chili actually tastes even better the next day! If you have time, make it ahead and store it in the fridge overnight – this lets all the flavors deepen.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave in 30-second bursts, stirring in between, until it reaches 165°F.

Freeze: White chicken chili freezes great without the cream cheese! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth if needed.

Pro tip: If you’re planning to freeze it, leave out the cream cheese and add it when reheating. This keeps the texture smooth and prevents it from getting grainy.

Serving ideas

This chili is amazing all on its own, but let’s be real – toppings and sides take it to the next level. Here’s how we love to serve it:

Toppings bar: Set up a DIY toppings bar with shredded cheese, diced avocado, crushed tortilla chips, sliced green onions, extra cilantro, and sour cream. Let everyone garnish their own bowl.
Serve with cornbread: A bowl of this chili with a side of Homemade Cornbread is pure comfort food heaven.
Tortilla chips for scooping: Who needs a spoon when you have chips? I fully support eating this chili like a dip with crunchy tortilla chips.
Round it out with a fresh side: If you want something light to balance things out, a simple tossed green salad with cilantro lime dressing is a great fresh contrast to the creamy chili.

overhead close up view of white chicken chili on spoon

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White Chicken Chili

Why this is the best recipe