There’s something truly comforting about a warm bowl of chili that’s just a little different, isn’t there? This White Chicken Chili Recipe swaps out the traditional tomato base for creamy, cozy goodness, making it a standout meal that’s perfect any time you need a bowl of delicious warmth.

A large white pot filled with creamy soup that has a light orange color, showing bits of corn, white beans, and shredded pieces of chicken. A ladle lifts a scoop of the thick soup, revealing the same mix of yellow corn, white beans, shredded cheese, herbs, and chicken inside, with a small piece of avocado in the background resting on the soup surface. The soup looks rich and slightly chunky with herbs and pepper speckles scattered on top, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

Why You'll Love This Recipe

I’ve made this white chicken chili countless times for family dinners and casual get-togethers. It’s one of those recipes everyone asks for again because it’s both hearty and surprisingly easy to pull together on a busy evening.

Rich, creamy flavor: The cream cheese and pureed beans add a smoothness that's so satisfying without being heavy.
Quick and convenient: Using rotisserie chicken means minimal prep and plenty of time saved in the kitchen.
Flavor-packed spices: Cumin, coriander, and a touch of cayenne give it warmth and gentle heat that makes this chili special.
Customizable toppings: From avocado slices to crunchy tortilla strips, you get to top it your way every time.

A close-up image shows a spoon holding a thick creamy stew with visible pieces of white meat, yellow corn kernels, and small green herb bits. The stew has a smooth orange-beige color with specks of red seasoning. The background shows the white bowl filled with the stew, with some green avocado slices and scattered corn chips beside it. The surface is a white marbled texture, and the lighting highlights the creamy and rich texture of the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This white chicken chili balances fresh and pantry staples to create a heartwarming dish. Each ingredient plays its role in layering flavor and texture to deliver that perfect bowl of comfort.

Flat lay of a medium yellow onion diced, two garlic cloves minced, two cans of diced green chiles opened, a small bowl of drained whole kernel corn, two cans of drained white beans, a few cubes of cream cheese, a generous pile of shredded rotisserie chicken, a small bowl of fresh chopped cilantro, a lime wedge, and a selection of toppings including shredded cheese, sliced avocados, sliced jalapenos, and crispy tortilla strips, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Adds sweetness and depth when sautéed gently—don’t rush this step!
Garlic: Offers aromatic warmth that wakes up the whole pot.
Low-sodium chicken broth: Uses as the chili’s base for rich, comforting flavor without overpowering saltiness.
Diced green chiles: Bring a mild heat and a bit of tang that brighten the chili.
Whole kernel corn: Adds subtle sweetness and pops of texture.
White beans (cannellini or great Northern): Creamy texture and protein-packed—they’re the perfect mild background for spices.
Spices (cumin, chili powder, oregano, paprika, ground coriander, cayenne): These blend to create that signature chili warmth and gentle kick.
Cream cheese: The magic ingredient for silky texture and subtle tang.
Rotisserie chicken: Convenience meets flavor—already cooked and shredded, it makes the chili easy to assemble.
Lime juice: A splash of brightness that lifts all the flavors.
Fresh cilantro: Adds herbal freshness right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this white chicken chili recipe is how versatile it is. I often tweak it based on what I have in the fridge or to suit different tastes—feel free to play around with it!

Spicy Variation: When I’m in the mood for heat, I toss in diced jalapeños or a sprinkle of ancho chili powder. It wakes up the flavor without shutting anyone out.
Vegetarian Version: Swap the chicken for extra beans and maybe add some diced zucchini or bell peppers for a veggie boost.
Slow Cooker Method: If you want to set it and forget it, use the slow cooker method described below—it’s perfect for busy days.
Cheese Swap: Sometimes I swap cream cheese for a touch of sour cream stirred in at the end for a lighter feel.

Step-by-Step: How I Make White Chicken Chili Recipe

Step 1: Soften Onions and Garlic

I always start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, in go the diced onions. I let them cook gently until they’re soft and translucent—this usually takes about 5 minutes. Then I add the minced garlic and sauté just 30 more seconds. This step builds the chili’s foundation of flavor, so be patient and don’t let the garlic burn!

Step 2: Add Broth, Chiles, Corn, Beans, and Spices

Next, I pour in the chicken broth and add my green chiles, drained corn, and rinsed white beans. Then it’s time for the spices—cumin, chili powder, oregano, paprika, ground coriander, cayenne, and salt and pepper to taste. Stir well and bring everything up to a boil, then reduce the heat to let it simmer gently for about 15 minutes. This simmering melds all the flavors beautifully.

Step 3: Blend for Creaminess

Here’s a trick I discovered that really takes the chili’s texture to the next level: I scoop out about a cup of the chili and puree it in a food processor or with my immersion blender. It magically thickens the entire pot, making it creamier without needing heavy cream or extra cheese. I stir it back in and watch it blend right in.

Step 4: Stir in Cream Cheese and Chicken

With the chili thickened, I add the cubed cream cheese and shredded chicken. It takes a few minutes of stirring to melt all those soft cubes into the chili, but the texture and flavor payoff are worth every swirl. I simmer it an additional 5 minutes until everything is warm and well combined.

Step 5: Finish with Lime and Cilantro

Lastly, I stir in fresh lime juice and chopped cilantro. This final brightness lifts the rich creaminess and spices for a perfectly balanced bite. I let it simmer just a moment longer, knowing it will thicken slightly as it stands—just how I like it.

Top Tip

From years of experimenting with this white chicken chili recipe, I’ve learned a few personal tips that make the whole cooking experience smoother and the final dish even better.

Use Rotisserie Chicken: It saves so much time, and the chicken stays juicy and flavorful. Perfect when you’re short on prep time.
Don’t Skip the Puree Step: Blending a cup of chili before adding in the cheese dramatically improves the texture, making it creamy without extra fat.
Season to Taste at the End: Spices can intensify with simmering, so I always check the seasoning right before serving to avoid over-salting.
Warm in Smaller Batches: When reheating leftovers, heat the chili gently in smaller portions to keep it creamy and to prevent the chicken from drying out.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I’m a big fan of topping this chili with fresh chopped cilantro and a dollop of sour cream for that cool contrast. Shredded Monterrey Jack or Pepper Jack cheese adds just the right melty richness, and tortilla strips bring a satisfying crunch. Sometimes I throw on sliced avocados or jalapeños for extra creaminess or heat—toppings really make the bowl your own.

Side Dishes

This chili pairs wonderfully with simple sides like warm cornbread or tortilla chips. For something lighter, a crisp green salad with a citrus vinaigrette balances the creamy chili perfectly. I also love serving it alongside rice if I want an even heartier meal.

Creative Ways to Present

For family gatherings, I sometimes serve the chili bar-style—offering bowls with separate small dishes of toppings where everyone can customize their bowls themselves. It’s fun, interactive, and makes for an inviting meal setup that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I store leftover white chicken chili in airtight containers in the refrigerator. It stays fresh for about 3-4 days—just be sure to cool it completely before sealing to maintain the best flavor and texture.

Freezing

I’ve frozen this chili successfully several times. I let it cool, scoop portions into freezer-safe containers, and it keeps well for up to 3 months. When thawed and reheated, it maintains its creamy texture nicely, though you might want to stir in a splash of broth or water if it thickens too much.

Reheating

I always reheat leftovers gently on the stove over low to medium heat, stirring frequently. This gentle warming helps keep the cream cheese smooth and prevents the chicken from drying out. Microwaving in shorter bursts with stirring works well, too.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie?

Absolutely! You can add raw chicken breasts or thighs to the pot during the simmering stage. Slice them in half to help them cook faster, then shred once cooked before adding the cream cheese step.

What makes this a 'white' chili?

Unlike traditional chili that uses tomatoes and red spices as a base, this chili features white beans, green chiles, and cream cheese for a creamy, mild color and flavor profile.

Can I make this in a slow cooker?

Yes! Just add all ingredients except the cream cheese and cooked chicken to the slow cooker and cook on low for 6-8 hours. Add the cream cheese and chicken near the end and cook until melted and heated through.

What toppings work best with white chicken chili?

Fresh cilantro, sour cream, shredded cheese (like Monterey Jack or Pepper Jack), tortilla strips, sliced avocados, and jalapeños are all fantastic toppings that balance the creamy, spicy flavors.

Final Thoughts

This white chicken chili recipe has become a reliable favorite in my recipe box for those crisp evenings or casual weekend meals. It’s not just about the warmth; it’s the layers of flavor and texture that make every spoonful feel like a hug. Give it a try—I promise it’ll become a go-to staple for you too!