White chicken chili is the dinner I reach for the second the weather turns cool, and it’s thick, creamy, and loaded with shredded chicken in a way that feels like a hug in a bowl. It comes together in one pot in about 35 minutes, which matters a lot on nights when I’m still juggling homework and everyone’s already asking what’s for dinner.
Dad used to make something similar at the eatery during the colder months, though his version leaned spicier. I’ve softened mine a bit for my daughters, but the creamy cream cheese base is what makes this one stand out from a typical chili.
If your family loves creamy chicken chili nights as much as mine does, our Perfect White Chicken Chili is another version worth adding to your rotation.
Why You’ll Love This White Chicken Chili
This chili is made in one pot, so there’s minimal cleanup once dinner’s done. The chicken breasts simmer right in the broth, which keeps them tender and juicy without any extra prep or precooking.
The cream cheese melts into the broth to create a thick, velvety texture that regular chili just doesn’t have. White beans and corn add heartiness and a little sweetness that balances out the spice from the chili powder and hot sauce.
It’s healthy, filling, and freezer-friendly, so doubling the batch means you’ve got dinner banked for another busy week. It’s also easy to adjust the spice level up or down depending on who’s eating.
Ingredients for White Chicken Chili
I keep this one on repeat because the ingredient list is mostly pantry staples, and I usually have everything already on hand.
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19 oz)
- 1 can sweet corn, drained (12 oz)
- 1 can green chiles (4 oz)
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon salt
- 4 ounces cream cheese, room temperature
- 1 tablespoon cornstarch, optional
- 1 tablespoon water, optional
- Chips, avocado, lime wedges, salsa, cheese, or jalapenos for serving
I use low-sodium chicken broth so I can control the salt level myself, but regular broth works fine if you just cut back on the added salt a little. Boneless, skinless chicken thighs are a great substitute for the breasts if that’s what you have thawed, and the cook time stays about the same.
Letting the cream cheese come to room temperature before it goes into the pot helps it melt in smoothly instead of clumping. If you want a dairy-free version, you can skip the cream cheese and instead puree a portion of the white beans in a blender before stirring them back in for a similar thick, creamy texture.
How to Make White Chicken Chili
The technique that makes this chili work is cooking the chicken directly in the broth rather than searing it separately, which keeps it moist and infuses the broth with flavor from the start.
- To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into it reaches 165ยฐF.
- Remove the chicken from the pot to a large cutting board and shred it with two forks. Place the shredded chicken back into the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt, and stir. Pro tip: taste the broth here before adding the cream cheese, since it’s easier to adjust seasoning now than after everything thickens.
- Cut the cream cheese into cubes and stir it into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.
- If desired, stir together the cornstarch and water in a small bowl and add it to the simmering chili to thicken further. Pro tip: only add the cornstarch slurry once the cream cheese has fully melted in, or the texture can end up uneven.
- Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos, or whatever toppings you like.
The most common mistake here is dropping in cold cream cheese straight from the fridge, which makes it clump instead of melting smoothly. Let it soften at room temperature first, and cut it into small cubes so it incorporates faster. Also, keep the heat at medium-low once the cream cheese goes in, since higher heat can cause the dairy to break.
What to Serve with White Chicken Chili
Since this chili is already thick and rich, I like keeping the sides simple. Warm tortilla chips or cornbread are perfect for scooping up every last bit of broth.
A simple green salad with a light vinaigrette adds some freshness to balance the richness. Sliced avocado or a dollop of sour cream on top cools things down if the chili has a bit of a kick.
Lime wedges squeezed over the top brighten up the whole bowl, and shredded cheese never hurts either. For another comforting chili night, our Cozy Cajun White Chicken Chili brings a slightly different spice profile worth trying.
Pro Tips & Variations
I prefer using a meat thermometer to check the chicken rather than guessing, since 165ยฐF is the mark that ensures it’s fully cooked without drying it out. Clara always says the extra minute it takes to check is worth it for juicier chicken every time.
If you don’t like a lot of heat, cut back on or skip the hot sauce entirely. For more spice, add a pinch of cayenne or a bit more Tabasco a little at a time.
You can sautรฉ diced onion and bell pepper in oil before adding the chicken and broth for extra depth of flavor. Swapping the chicken breasts for boneless, skinless thighs works well too and won’t change the cook time.
For a similar chicken chili with a fun street corn twist, check out our Street Corn Chicken Chili.
Storage & Reheating Tips
Leftover chili keeps in an airtight container in the fridge for up to 4 days, which makes it a great meal-prep option for lunches. It also freezes beautifully for up to 3 months, so making a double batch is worth it if you have the freezer space.
To reheat, warm it on the stovetop or in the microwave with a splash of extra broth or cream to keep it from drying out. In my kitchen, I usually thaw frozen portions in the fridge overnight before reheating for the best texture.
Common Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well as a substitute and won’t change the cook time.
How do I thicken white chicken chili without cream cheese or cornstarch?
Puree a portion of the white beans in a blender before stirring them back into the pot for a similar thick, creamy texture.
Can I make this in the slow cooker?
Yes, add everything except the cream cheese to the slow cooker and cook on low for 4-6 hours, then shred the chicken and stir in the cream cheese before serving.
Why did my cream cheese turn out lumpy?
Cold cream cheese straight from the fridge clumps instead of melting smoothly, so let it come to room temperature and cut it into small cubes first.
Conclusion
White chicken chili has become one of our go-to cold-weather dinners, thick, creamy, and easy enough to make on a weeknight without much fuss. It freezes well too, so it’s worth doubling the batch for another night down the road. For another cozy chili recipe to add to your rotation, take a look at our Perfect White Chicken Chili.
White Chicken Chili
Ingredients
Equipment
Method
- To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into the chicken reaches 165ยฐF.
- Remove the chicken from the pot to a large cutting board and shred with two forks. Place the shredded chicken back into the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
- Cut the cream cheese into cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.
- If desired, stir together the cornstarch and water in a small bowl and add to the simmering chili to thicken further.
- Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos, or whatever toppings you like.
