White Chicken Chili (Stovetop OR Slow Cooker)

Alright, this white chicken chili? It’s cozy, creamy, and packed with tender chicken, white beans, and just the right amount of spice. It’s one of those easy, one-pot meals that hits the spot every time.

I made it one chilly evening with some leftover chicken and a can of beans—nothing fancy. Added green chiles, garlic, and a little cream cheese to make it extra rich. After one simmer, it turned into the kind of dinner you just want to curl up with.

It’s hearty but not heavy, and perfect with a handful of tortilla chips or a squeeze of lime. Plus, it comes together fast and makes amazing leftovers. If you’re after comfort food with a little kick, this chili’s the one.

Let’s get it on the stove—you’re gonna want seconds.

Why You’ll Love This Recipe

• Soothing and Creamy: Unlike tomato-based chili, this white version is rich and smooth, with mild spices that warm without overwhelming.
• One-Pot Simplicity: You can make everything in one large pot—easy cooking, easy cleanup.
• Balanced Flavor: The mix of garlic, onion, cumin, oregano, and green chilies brings depth and subtle heat. Lime juice adds brightness at the end.
• Protein-Packed: Chicken and white beans make this a filling, satisfying meal.
• Easy to Customize: Add more heat, extra veggies, or your favorite toppings—this recipe is flexible and forgiving.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (chopping, measuring, draining cans, shredding chicken)
• Cook Time: 40 minutes (for stovetop version—includes simmering time)
• Total Time: Around 1 hour from start to finish

For slow cooker:

• Prep Time: 15–20 minutes
• Cook Time: 3–4 hours on high, or 6–8 hours on low

Servings:
This recipe makes a full pot that serves about 6 hearty bowls. If you’re serving with bread or a salad on the side, it could stretch to 8 smaller servings.

Difficulty:
This recipe is rated Easy. Even if you’ve never made chili before, you’ll have no trouble with this dish. Most of the ingredients are canned or cooked ahead (like rotisserie chicken), and the steps are straightforward.

Required Kitchen Tools

You don’t need fancy tools for this dish—just the basics:

• Large Pot or Dutch Oven: Choose a heavy-bottomed pot that distributes heat evenly. A 5–6 quart size is ideal.
• Slow Cooker (optional): Use if you want to “set it and forget it.”
• Cutting Board & Sharp Knife: For chopping onion, garlic, and garnishes.
• Can Opener: To open the beans, corn, and chilies.
• Wooden Spoon or Spatula: For stirring during cooking.
• Ladle: Makes serving the chili easier.
• Measuring Cups & Spoons: Accuracy is helpful, especially for spices and broth.

Ingredients for White Chicken Chili

This white chili recipe uses simple pantry staples and fresh ingredients to create layers of flavor. Here’s a breakdown of what each ingredient brings to the pot:

• 2 tablespoons Olive Oil: Used to sauté the onion and garlic; adds body and helps build flavor at the base.
• 1 medium Yellow Onion (chopped): Adds sweetness and depth to the chili. Dice it finely for even cooking.
• 2 cloves Garlic (minced): Essential for flavor. Fresh is best, but pre-minced works in a pinch.
• 3 cups Low-Sodium Chicken Broth: The liquid base of the chili. Low-sodium lets you control the salt levels later.
• 1 (4 oz) can Diced Green Chilies: Mild and tangy. Adds chili flavor without much heat.
• 1 teaspoon Ground Cumin: Warm and earthy, it gives chili its signature taste.
• 1/2 teaspoon Smoked Paprika: Adds subtle smokiness to round out the spices.
• 1/2 teaspoon Dried Oregano: Balances the richness with herbal flavor.
• 1/2 teaspoon Ground Coriander: Light and citrusy; enhances the lime juice added later.
• 1/4 teaspoon Cayenne Pepper (optional): Adds a gentle kick. Leave it out for a milder version.
• Salt & Black Pepper: Start with 1/2 teaspoon each and adjust to taste.
• 4 oz Neufchatel Cheese (or regular cream cheese): Stirred in at the end for creaminess. Softens the spices and gives the broth a velvety texture.
• 1 1/2 cups Corn Kernels (fresh, frozen, or canned): Brings sweetness and pops of texture.
• 2 (15 oz) cans Cannellini Beans (drained and rinsed): Creamy white beans that hold their shape. Some may mash slightly to help thicken the chili naturally.
• 2 1/2 cups Cooked Shredded Chicken: Use rotisserie chicken for convenience, or poach and shred chicken breast/thighs ahead.
• 2 tablespoons Fresh Lime Juice: Brightens the final dish, cutting through the richness of the cream and beans.
• 2 tablespoons Chopped Fresh Cilantro (optional): Stir in at the end for fresh, green flavor.
• Optional Toppings:
  • Monterey Jack Cheese (shredded) for extra creaminess
  • Avocado slices for richness
  • Tortilla chips or strips for crunch
  • Extra lime wedges for serving

How to Make White Chicken Chili – Step-by-Step Instructions

Whether you’re cooking on the stovetop or using a slow cooker, these simple steps will help you build a flavorful chili from scratch.

Stovetop Directions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5–6 minutes, or until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it brown.

2. Add Spices and Chilies

Stir in the diced green chilies, cumin, paprika, oregano, coriander, cayenne (if using), salt, and black pepper. Toast the spices for about 1 minute to deepen their flavor.

3. Add Liquids and Simmer

Pour in the chicken broth, corn, and cannellini beans. Bring to a gentle boil, then lower the heat to medium-low and let simmer uncovered for 20 minutes. This allows the flavors to meld and the beans to soften further.

4. Stir in Chicken and Cream Cheese

Add the shredded chicken and cubes of Neufchatel (or cream cheese). Stir until the cheese is completely melted and the chili is creamy and smooth. This will take about 3–5 minutes. Let simmer for another 5 minutes if needed to thicken slightly.

5. Finish with Lime and Cilantro

Right before serving, stir in the fresh lime juice and chopped cilantro (if using). Taste and adjust seasoning if needed—add a pinch more salt or lime juice to brighten it up.

Slow Cooker Directions

1. In a small skillet, sauté the onions and garlic in olive oil (this step adds more flavor, but you can skip it if pressed for time).
2. Add the cooked aromatics, green chilies, spices, broth, corn, beans, and chicken to the slow cooker.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. About 30 minutes before serving, stir in the cream cheese, cover again, and let it melt. Stir well to combine.
5. Add lime juice and cilantro just before serving.

Variations for White Chicken Chili

This recipe is easy to customize based on your pantry and preferences:

• Spicier Chili: Add diced jalapeños, extra cayenne, or a few dashes of hot sauce.
• Richer Texture: Stir in a splash of heavy cream along with the cream cheese for extra indulgence.
• Extra Veggies: Add chopped red bell pepper, diced zucchini, or spinach near the end of cooking.
• Thicker Chili: Mash 1/2 cup of the beans with a fork and stir them back in.
• Vegetarian Version: Skip the chicken and use vegetable broth. Add a second can of beans or some chickpeas.
• Dairy-Free Option: Use dairy-free cream cheese alternatives or mash more beans to thicken naturally.

Serving and Decoration

White Chicken Chili is best served warm, with toppings that add richness, crunch, and contrast. Here are some simple and tasty ways to serve it:

• With Tortilla Chips or Strips: For added crunch. Either crush some on top or serve them on the side for dipping.
• Topped with Monterey Jack Cheese: A mild cheese that melts beautifully into the chili.
• Sliced Avocado: Adds creaminess and a fresh, buttery texture.
• Fresh Cilantro & Lime Wedges: Brighten and balance the richness.
• With Cornbread or Crusty Bread: Great for scooping or soaking up the creamy broth.

Storing White Chicken Chili

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then warm on the stove. Note: Cream cheese may separate slightly, but a quick stir usually brings it back together.
• Make-Ahead Tip: Cook and store the base (without lime juice and cilantro). Add those just before serving for the freshest flavor.

Tips and Tricks for Success

• Use Rotisserie Chicken: Saves time and adds depth of flavor.
• Warm the Cream Cheese First: If it’s cold, it won’t melt as smoothly. Let it sit out while the chili simmers.
• Mash Some Beans: For thicker chili, mash 1/2 cup of the beans before adding.
• Season Gradually: Always taste before adding more salt or lime—especially if using salted broth or pre-cooked chicken.
• Layer Flavor: Toasting the spices and sautéing the aromatics are small steps that make a big difference.

Nutrition

Nutrient	Per Serving (1 cup)
Calories	320
Total Fat	12g
Saturated Fat	4g
Cholesterol	65mg
Sodium	640mg
Carbohydrates	25g
Fiber	6g
Sugars	4g
Protein	28g
Vitamin C	12% DV
Calcium	10% DV
Iron	15% DV

Nutrition values are estimates based on standard ingredients and may vary.

White Chicken Chili FAQs

Can I use raw chicken instead of cooked?
Yes, but simmer it longer. Add raw chicken breast in step 3 and simmer until fully cooked through, then shred and return to the pot.

Is White Chicken Chili spicy?
It’s mild by default. Add more cayenne or use spicy green chilies if you like more heat.

What if I don’t have Neufchatel cheese?
Regular cream cheese works fine. You can also stir in sour cream or a splash of heavy cream at the end.

Can I make this vegetarian?
Absolutely. Use vegetable broth, skip the chicken, and add extra beans or tofu.

Conclusion

White Chicken Chili is a wholesome, comforting meal that’s as easy to make as it is to love. With just a few pantry staples and some shredded chicken, you’ll have a warm bowl of creamy, satisfying chili that works for weeknights or make-ahead lunches. The gentle spices, white beans, and sweet corn make it feel light yet filling, and it’s endlessly customizable with your favorite toppings.