White Chicken Chili – Quick, Creamy, and Perfect for Weeknights

White Chicken Chili is the kind of dish that checks every box—hearty, creamy, flavorful, and quick enough to whip up on a weeknight when your energy’s on E. You know the nights I’m talking about—when takeout sounds tempting, but your bank account says, “Let’s cook instead.” That’s where this White Chicken Chili steps in like a hero with a ladle.

Packed with tender shredded chicken, cozy white beans, and a warm kick from green chilies, it wraps you up like your favorite hoodie. And the best part? It’s ready in about 30 minutes and made with pantry staples. Plus, it’s naturally gluten-free and can easily be adjusted for picky eaters (we’ve all got at least one in the house). If you’re already a fan of comfort food classics like Easy Crock Pot Chicken Pot Pie or Cheesy Baked Chicken Tenders, you’re going to want to bookmark this one.

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What is White Chicken Chili?

White Chicken Chili is like the lighter, sassier cousin of traditional beef chili. Instead of a tomato-based broth and kidney beans, this one goes for a creamier base and leans on white beans, shredded chicken, and savory spices. The “white” in the name refers to the color of the broth, which comes from a combo of cream cheese, heavy cream, and white beans. Green chilies add a subtle kick without overpowering the flavor.

Think of it as comfort food with a twist—something that feels hearty but isn’t too heavy. And if you’ve got leftover rotisserie chicken? Even better. This dish has become a favorite for game days, potlucks, and “oops-I-forgot-to-defrost-dinner” nights. One bite, and it’ll be clear why it’s earned its spot in the cozy-meal hall of fame.

Reasons to Try White Chicken Chili

There’s a reason White Chicken Chili has developed a loyal fan club. First off, it’s ridiculously easy—no fancy techniques, no weird ingredients, just good, honest food. Got leftover chicken? Toss it in. Trying to sneak in some veggies? Corn’s already here, and spinach or zucchini blend right in. It’s also fast—35 minutes from stovetop to table, and most of that is hands-off simmering. And let’s not forget the versatility. Like it spicy? Add jalapeños.

Want it ultra creamy? More cream cheese, please. Plus, it’s a lifesaver when feeding a crowd because it doubles or triples without any extra fuss. And if you love creamy comfort recipes, you should definitely try High Protein Creamy Beef Pasta for another easy weeknight win.

Ingredients Needed to Make White Chicken Chili

• 2 cups cooked shredded chicken
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 cup frozen corn (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions to Make White Chicken Chili

If you’re new to making chili or just want a dish that turns out perfect every time, this step by step guide will walk you through exactly how to make White Chicken Chili from scratch. Whether you’re a seasoned home cook or it’s your first time wielding a soup ladle, you’ll find each stage easy, quick, and totally doable. Let’s get cooking!

Step 1: Sauté the Onion and Garlic for a Flavorful Base

In a large soup pot or Dutch oven, drizzle in about a tablespoon of olive oil and heat it over medium heat. Once the oil is shimmering, toss in your diced onion and minced garlic. Sauté them for about 3 to 5 minutes, stirring occasionally, until the onion is translucent and everything smells rich and savory.

This first step is key to building flavor—don’t rush it. If you’re unsure about chopping garlic or want prep tips, check out our kitchen basics guide for beginners to help you out.

Step 2: Add the Spices and Green Chilies

Next, stir in the green chilies, along with the ground cumin, chili powder, smoked paprika, salt, and pepper. This step is where the chili starts to come alive with warm, Southwestern flavors.

Cook for 1 to 2 minutes, stirring constantly so the spices don’t burn. The oils from the spices will bloom, giving your chili a much deeper, richer flavor. You can even swap in chipotle powder or a pinch of cayenne if you like more heat—see our guide to spicy ingredient swaps for ideas.

Step 3: Pour in the Chicken Broth and Simmer

Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits—those bits are flavor gold. Turn the heat to medium-high and bring the pot to a gentle simmer.

This step helps blend the spices with the broth, giving your chili a warm and balanced base. Simmer for about 5 minutes before moving on to the next step.

Step 4: Add the Shredded Chicken, White Beans, and Corn

Now it’s time to bulk things up. Stir in your cooked shredded chicken, white beans (make sure they’re drained and rinsed), and frozen corn if you’re using it. Bring everything back to a simmer and let it cook uncovered for 15 to 20 minutes.

This step by step simmering allows the flavors to meld and thicken slightly. If you want a creamier, thicker chili, mash about 1/3 cup of the beans before adding them. It gives the chili more body without needing flour or thickeners—a trick we also use in Easy Hamburger Vegetable Soup.

Step 5: Stir in the Cream Cheese

Turn the heat down to low and gently stir in your softened cream cheese. You’ll want to break it up with your spoon and keep stirring until it’s fully melted and incorporated into the chili.

This step requires patience—if the heat’s too high, the dairy might separate. Keep it slow and steady, and you’ll be rewarded with a smooth, creamy texture that makes this chili so irresistible.

If you’re dairy-sensitive or looking for alternatives, our creamy chicken meatball soup offers great tips for using plant-based substitutes.

Step 6: Add the Heavy Cream and Stir Until Smooth

Pour in the heavy cream and stir everything together until you get that velvety, rich finish. Simmer for another 2–3 minutes, but don’t let it boil.

This final step balances the spices and thickens the chili into the ultimate comfort food consistency. If you want to bump up the richness, try stirring in a handful of shredded cheese here—or save it as a topping.

Step 7: Serve and Garnish Like a Pro

Ladle your White Chicken Chili into bowls and top with your favorite garnishes: shredded cheese, fresh cilantro, sliced jalapeños, or a squeeze of lime juice for a bright contrast.

Need ideas for what to serve on the side? Try pairing it with Jiffy Corn Casserole or even a crusty slice of Garlic Parmesan Crockpot Chicken Potatoes for a filling family dinner.

What to Serve with White Chicken Chili

White Chicken Chili is a full-on hug in a bowl, but if you want to round it out, there are so many easy pairings. Cornbread is the classic sidekick—slathered in butter or drizzled with honey if you’re feeling fancy. A crusty baguette or tortilla chips also work great for scooping. If you want to add a bit of brightness, a simple avocado salad or even just sliced avocado with a sprinkle of salt and lime balances the creaminess. For larger meals, try serving it alongside Coconut Chicken and Rice or even French Onion Stuffed Shells for the ultimate comfort food spread.

Key Tips for Making White Chicken Chili

Here’s the deal: White Chicken Chili is forgiving, but these tips take it from good to restaurant-worthy. First, use rotisserie chicken if you’re short on time—it’s juicy and flavorful. If you want a thicker chili, mash some of the beans before adding them. To make it spicier, throw in diced jalapeños or a dash of cayenne. And if cream cheese makes you nervous? Don’t be. Just make sure it’s softened so it melts easily into the broth. Stir slowly and keep the heat low once the dairy’s in to avoid curdling. Lastly, let it rest for 5-10 minutes before serving—it lets the flavors settle in.

Storage and Reheating Tips for White Chicken Chili

Got leftovers? Lucky you. Store your White Chicken Chili in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. For longer storage, freeze it in a freezer-safe container for up to 2 months. When reheating, do it slowly over medium heat on the stove or in the microwave in 1-minute intervals, stirring in between. If it thickens too much, just add a splash of chicken broth or water to loosen it up. And heads up—avoid boiling it again after adding dairy, or you’ll end up with a grainy texture.

FAQs

Can I make White Chicken Chili in a slow cooker?
Yes! Sauté the onions and garlic first, then throw everything (except cream cheese and heavy cream) into the slow cooker on low for 4-6 hours. Add the cream cheese and cream at the end.

Is White Chicken Chili spicy?
Not really—it’s mild with just a little warmth from the green chilies. If you want heat, toss in jalapeños or hot sauce.

Can I use canned chicken?
You sure can. It’s not my first pick, but in a pinch, it works. Just drain it well and fluff it with a fork.

How do I make it dairy-free?
Swap the cream cheese for a plant-based one and use coconut milk or a dairy-free cream alternative.

Final Thoughts

White Chicken Chili is the kind of meal that makes people ask for seconds before they’ve even finished their first bowl. It’s simple, satisfying, and endlessly adaptable. Whether you’re making it for a Tuesday night dinner or a cozy Sunday lunch, this recipe’s got your back. So the next time you’re craving something creamy, hearty, and ready in under an hour—White Chicken Chili is the move. And if you’re looking for a low-carb version, don’t miss our Keto White Chicken Chili. Trust me, this one’s going straight into your dinner rotation.

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