White Chicken Chili Recipe

Why You’ll Love This Easy White Chicken Chili Recipe

• Easy and Delicious: Simple to make and full of amazing flavor.
• Three Easy Cooking Methods: Stovetop, Instant Pot, or in your slow cooker or crockpot.
• Meal Prep or Cook on a Weeknight: Prepare chicken with ease for a weeknight dinner, or use leftover chicken. Easy to make ahead and freeze for later.
• Family and Kid Approved: Mild flavor everyone loves; Also great when made a little hotter.
• Customizable: Can make my creamy chili version, vary the flavor and spiciness with ingredient options.

Ingredients for the Best White Chicken Chili

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Chicken – Boneless, skinless chicken breasts. You can use leftover or rotisserie chicken in a pinch. Substitute with your favorite cut of chicken.
• Stock – I like this Chicken Stock, but you can use store-bought.
• Garlic and Onions -Minced garlic clove, diced onion. Add lots of flavor, but reduce or omit if sensitive.
• White Beans – Navy beans, Great Northern beans, or Cannellini beans. Rinse and drain the liquids.
• Diced Green Chilies – 1 can, including all the liquid.
• Seasonings – Dried oregano, cumin, and chili powder. Use more/less chili powder to your preference.
• Salt and Pepper – balance the flavors.
• Fresh Oregano – Adds a fresh flavor and a bit of color to the chili. It is optional.

Toppings

Scrumptious as served right out of the pot, but a few condiments taste great with it. Pair with your desired toppings and serve it over cornbread, cornbread muffins, or tortillas.

• sliced avocado
• sour cream
• chopped fresh cilantro
• sliced jalapeno peppers
• lime wedges
• tortilla chips

How to Make Easy White Chicken Chili

Here are the three methods you can use to prepare this easy, delicious recipe:

Stovetop White Chicken Chili

Step by Step Instructions

1. Add chicken and chicken stock to Dutch oven or stockpot.

2. Cook over medium heat until tender.

3. Shred chicken with two forks and then add back to the liquid.

4. Add the remaining ingredients and stir until well combined. Taste and add more chili powder for more heat, if desired.

Simmer over low heat for an additional 5 minutes, then garnish and serve.

Slow Cooker White Chicken Chili

You’ll follow just a few simple steps to make this chili in the slow cooker:

1. Add the chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt, and pepper to a 6-quart slow cooker.
2. Cook for 8 hours on low. Shred chicken with two forks, stir in white beans and fresh oregano, and cook for an additional 10 minutes.
3. Once done, garnish and serve.

Instant Pot White Chicken Chili Recipe

1. Place the chicken, chicken stock, and other ingredients in your Instant Pot and secure the lid with the vent closed.
2. Set your Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients.
3. When the chili is done, garnish and serve.

Recipe Variations

Creamy White Chicken Chili

Want the creamiest white chicken chili? Add a twist to my classic recipe with cream cheese and heavy cream (or half-and-half) for a rich, velvety texture that’s still packed with tender chicken, white beans, green chiles, and warm spices.

How to Make Creamy White Chicken Chili

Follow the original stovetop, slow cooker, or Instant Pot method, then finish with these easy additions:

• Cream Cheese — Stir in 6–8 oz (full-fat recommended) cubed cream cheese during the last 5–10 minutes of cooking (stovetop) or after shredding the chicken (slow cooker/Instant Pot). Stir until fully melted and smooth.
• Heavy Cream or Half-and-Half — Add ½–1 cup during the last 5 minutes of cooking. Stir gently until incorporated. This gives this chicken chili the signature creamy white chicken chili richness.
• Finishing Touch — Add the juice of 1 fresh lime for brightness.

Toppings (Highly Recommended for Creamy White Chicken Chili):

• Tortilla strips or crushed tortilla chips
• Sliced avocado
• Extra squeeze of fresh lime
• Shredded Monterey Jack or cheddar cheese
• Sour cream or Greek yogurt
• Chopped fresh cilantro

This transforms the recipe into the best creamy white chicken chili—thick, comforting, and delicious. Cream cheese melts beautifully into the broth, while the heavy cream adds silkiness without dominating the classic white chili flavors.

Pro Tip: If the chili thickens too much after adding cream cheese and cream, add a splash of chicken broth or extra milk to thin it to your desired consistency.

Vegetarian White Chili

For a meatless white chili option, simply omit the chicken and increase the white beans to 3 cans (drained and rinsed). Add an extra 1–2 cups of vegetable broth to keep the consistency right. If you want a creamy vegetarian white chili, stir in cream cheese and heavy cream or half-and-half during the final minutes of cooking. Add fresh lime juice and top with sliced avocado and cilantro to finish.

Storage Tips

• Refrigerate: Once the chili is cooled, place it in airtight containers or wrap it tightly and refrigerate it for 3 to 5 days.
• Freezer: When the chili is completely cooled, ladle it into an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator the night before you plan to serve it.
• Reheat: You can reheat the chili by pouring it into a large stockpot and heating it on the stovetop until it’s heated throughout or reheat in the microwave for 45-second intervals at 80% power, stirring after each interval until it’s heated throughout. If you thawed it after freezing, you can put the thawed chili in your slow cooker on Low to slowly warm throughout the day, ready to serve for supper. Serve and enjoy!

Frequently Asked Questions

More Delicious and Easy Chicken Recipes

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Chicken Tortilla Soup

Chicken Salad with Grapes