This Creamy White Chicken Chili is a quick, easy and hearty one-pot meal that can be made on the stovetop or slow cooker. A great alternative to traditional chili, this version is made with a thick, creamy, and flavorful broth packed with chicken, onions, white beans, green chilis, and spices.
Add your favorite chili toppings, like sour cream, shredded cheese, or diced avocados, and serve with a side of bread for dipping. And, if you are looking for a more traditional chili recipe, you can try our Easy Beef Chili.
Creamy White Chicken Chili
When the weather gets colder, it’s good to have as many one-pot chili recipes in your back pocket as possible. This creamy and spicy white chicken chili recipe is comfy, cozy, filling, and can be ready in under an hour!
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I love this recipe because it can be pulled together with pantry or meal prep items that you might already have. To save a little time, toss in leftover chicken or rotisserie chicken from the store. And if you need to substitute the type of beans, no problem! You can make substitutions pretty freely here.
If you’re looking for some Healthy Chicken Recipes, be sure to check out my list here for some dinner inspiration. Or if you’re looking for some more inspiration, here’s another list of Healthy Dinner Recipes too.
Easy White Chicken Chili Video Tutorial
Serving Suggestions
A thick and hearty chili makes the perfect base for all of your favorite toppings. Here are some of our suggestions for toppings as well as simple bread for dipping.
Topping Ideas
- Cheese (Monterey Jack, pepper jack or cheddar taste great)
- Sliced Avocado
- Sour Cream or Greek Yogurt
- Tortilla Strips
- Corn
- Fresh Cilantro
- Sliced Jalapeno
- Lime Wedges
Bread Recipes to Pair with White Chicken Chili
Key Ingredients
- Chicken – you can cook chicken breast specifically for this chili, or else use rotisserie or even leftover chicken.
- Onion – either white or yellow onions have the best flavor when cooked.
- Garlic – fresh minced garlic tastes best.
- White Northern Beans – you could also use cannellini beans, garbanzo beans, pinto beans, or even black beans.
- Chicken Broth – use homemade or store-bought.
- Green Chilis – you’ll find these canned in the Mexican aisle.
- Spices – you’ll need chili powder, cumin, cayenne powder, black pepper, and dried oregano. Feel free to increase or decrease based on your own personal preferences.
- Half and Half – you could substitute whole milk or even sour cream.
- Cornstarch – this will thicken the soup base.
- Cold Water – you’ll need cold water to whisk into the cornstarch to thicken the soup.
How to Make White Chicken Chili
- Saute. In a large dutch oven over medium heat, add the avocado oil. Once hot, add the diced onions and cook on medium heat until the onions are golden brown or about 5-7 minutes. Add the minced garlic and continue to cook until garlic is soft and lightly brown, or about 2 more minutes. Add the diced chicken and salt and cook until the chicken is no longer pink, or about 7 minutes.
- Bring to a simmer. Next, add the drained beans, chicken broth, green chilies, chili powder, cumin, cayenne, black pepper, and oregano, and bring the soup to a low simmer. Let the soup simmer for a few minutes, then add the half and half.
- Thicken the soup. In a small bowl, combine the cornstarch and cold water and whisk well until smooth. Slowly pour into soup and constantly stir until the broth has thickened.
- Serve. Once the soup has thickened, you may serve it immediately. Ladle into bowls and top with shredded cheese, tortilla strips, lime wedges, or any of your favorite toppings. Enjoy!
Frequently Asked Questions
Yup! You’ll still want to saute your onions and garlic ahead of time, separately.
Add the onions to the crockpot with your chicken, salt, broth, green chilis, and spices. Cook on high for 3 hours or low for 5-6 hours.
About 30 minutes before the end of your cooking time, remove the cover and add in the beans, half and half, and cornstarch slurry. Mix well and cook for the remaining time, or until thickened and warmed through
This white chicken soup is thickened with a cornstarch slurry. If you want your soup to be even creamier, blend half of the beans using a blender or food processor until smooth, then add back to the soup.
For a creamy base with extra dairy, add about 4 oz of cream cheese or sour cream to the broth at the end of the cooking time and allow it to melt.
This recipe calls for chicken breast, but you could use chicken thighs or even rotisserie or leftover chicken. It all works great.
Storing and Freezing Instructions
- Refrigerator: you can store cool chili in an airtight container in the refrigerator for up to 4 days.
- Freezer: store completely cooled chili in freezer bags or an airtight container in the freezer for up to 2 months.
- Reheating: if frozen, transfer to the fridge overnight to thaw. Once you are ready to serve, reheat over medium-low heat on the stovetop in a pot, stirring occasionally. Serve with your favorite toppings.
Creamy White Chicken Chili Recipe
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion, white or yellow, diced
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into 1/2" dice
- 1 teaspoon salt
- 2 14-ounce cans white northern beans, drained and rinsed
- 4 cups chicken broth
- 1 4-ounce can diced green chilies
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 pinch cayenne
- 1/2 teaspoon black pepper
- 2 teaspoon oregano
- 1 cup half & half
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Toppings
- 1 cup monterey jack cheese, shredded
- 1 large avocado, sliced
- 1/2 cup sour cream
- 1 cup tortilla strips
- 1/4 cup cilantro, chopped
- 1 medium jalapeno, deseeded and sliced thinly
- 1 large lime, cut into wedges
Instructions
- In a large dutch oven over medium heat, add the avocado oil. Once hot, add the diced onions and cook on medium heat until the onions are golden brown, or about 5-7 minutes. Add the minced garlic and continue to cook until garlic is soft and lightly brown, or about 2 more minutes.
- Add the diced chicken and salt and cook until the chicken is no longer pink, or about 7 minutes.
- Next, add the drained beans, chicken broth, green chilies, chili powder, cumin, cayenne, black pepper and oregano and bring soup to a low simmer. Let the soup simmer for a few minutes, then add the half and half.
- In a small bowl, combine the cornstarch and cold water and whisk well until smooth. Slowly pour into soup and stir constantly until the broth has thickened.
- Once the soup has thickened, you may serve immediately. Ladle into bowls and top with shredded cheese, tortilla strips, lime wedges or any of your favorite toppings. Enjoy!
Video
Notes
Nutrition
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More Chili and Soup Recipes
- Homemade Creamy Tomato Soup
- Easy Chili
- Best Creamy Cauliflower Soup
- Loaded Baked Potato Soup
- Olive Garden Chicken Gnocchi Soup
- Roasted Acorn Squash Soup
- Best Tuscan Soup Recipe
- More Best Soup Recipes
This creamy White Chicken Chili recipe is a great one-pot recipe to keep in your back pocket. It’s quick, easy, hearty and can be made either on the stovetop or in the slow cooker. This Easy White Chicken Chili is a classic fall and winter hearty soup recipe.
Categories:
Chicken, Crockpot, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Main Dish, Nut-Free, Soups, Tex Mex, Videos, Winter Recipes,
Made this tonight for dinner. Forgot the green chilis, so I just added some fresh salsa we had. It was wonderful! This recipe is a keeper. Thanks!
Great substitution! So glad you enjoyed it!
This recipe was SO DELICIOUS!!! We will definitely make it again. We might try ground chicken next time ??
Ground Chicken would work great, ground turkey too! Great idea!
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