White Chicken Chili Recipe
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This White Chicken Chili recipe is easy, hearty, and tasty with tender chicken, white beans, green chiles, and cozy spices! Choose your favorite method—stovetop, slow cooker, or Instant Pot—to cook with ease. For a rich twist, turn it into the creamy white chicken chili everyone searches for by stirring in cream cheese and heavy cream at the end. Perfect for weeknight dinners, meal prep, or make-ahead meals. Your family will love this chili!
I developed my White Chicken Chili recipe many years ago because my family and I loved it so much – and it has been our favorite ever since. Perfect for a cozy weeknight meal and makes a festive addition to other tailgating favorites on game day.
Easy, Family Favorite Chili Recipe!
This delicious white chicken chili recipe can be prepared easily using whichever method works best for you. It’s simple to make and perfect for meal prep, as it can be made ahead and frozen, too. There are also methods for making Creamy White Chicken Chili or Vegetarian White Chili if you wish! It is a favorite chicken recipe for a cozy and satisfying meal!
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
- Add chicken and chicken stock to Dutch oven or stockpot.
- Cook over medium heat until tender.
- Shred chicken with two forks and then add back to the liquid.
- 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:
- Add the chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt, and pepper to a 6-quart slow cooker.
- 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.
- Once done, garnish and serve.
Instant Pot White Chicken Chili Recipe
- Place the chicken, chicken stock, and other ingredients in your Instant Pot and secure the lid with the vent closed.
- 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.
- 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!
Recipe Tip
Ways to thicken this chili:
- Gently puree one-third of the can of white beans into the chili mixture, then stir it back into the chili.
- Add 1 Tablespoon of all-purpose flour to a small amount of milk or half-and-half, whisk until smooth, and add to the chili during the last 30 to 40 minutes of cooking.
Frequently Asked Questions
Yes! For the creamiest white chicken chili, stir in 6–8 oz cubed cream cheese during the last 5–10 minutes of cooking (stovetop) or after shredding the chicken (slow cooker/Instant Pot). Add ½–1 cup heavy cream or half-and-half at the same time for extra richness and velvety texture. Finish the chili with fresh lime juice for brightness. Top with sliced avocado and an extra squeeze of lime for the best creamy white chicken chili!
White beans, such as Navy, Great Northern, and Cannellini, are delicious in this chili.
Yes! Once the chili is cooled, store in an airtight, freezer-safe container. Freeze for up to 3 months.
Yes! This is a great time-saver. Use about 3–4 cups of shredded rotisserie chicken or leftover cooked chicken.
More Delicious and Easy Chicken Recipes
I’d love to hear how your white chicken chili turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
White Chicken Chili Recipe
Equipment
- Stockpot (Stovetop Method)
- Slow Cooker (Slow Cooker Method)
Ingredients
- 4 medium boneless skinless chicken breasts
- 4 cups chicken stock or broth
- 1 clove garlic, minced
- 1 medium onion, diced
- 15 ounces white beans, , canned, drained
- 4 ounces green chiles, canned, undrained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Instructions
Stovetop White Chicken Chili Recipe
- Place chicken in a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
- Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
- Simmer over low heat for about 5 minutes. Remove from heat and serve.
Slow Cooker White Chicken Chili Recipe
- Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
Instant Pot White Chicken Chili Recipe
- Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
- Set you 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 and serve.
Notes
- 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.
- 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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to include various cooking and freezing methods and recipe variations. Originally published 2012.
My family loves this! I use bone broth and top it with sour cream and avocado. It’s my go to for family get togethers.
How many will this recipe feed?
This recipe makes 8 servings, Pam.
Do you add your beans when you add all of the other ingredients when making in the instant pot? I didn’t see them listed in the instructions. I’ve made it on the stovetop before but never in my instant pot. It’s a hit with my family for Sunday night dinners!
I’m sorry that ingredient was left out of the instructions, Debbie. I have updated the recipe now. You add the beans with the chicken, chicken stock, etc. Thanks so much for catching that. Hope you enjoy!
This was delicious!! The whole family loved it!!
I added more broth and a can of corn, so it was a little more like soup. Will definitely makes this again!
Thanks!
Thanks, Jerilyn. I’m so happy your family loved this chili. It is a favorite at our house.
I’m not a bean person, so I’m really not sure what to use for “white beans?”
I use Great Northern beans or navy beans in this recipe, Messina.
When making this in the slow cooker do you add the beans right away in step one and cook for 8 hours? Because it says to add the beans at the end also?
You would add the beans at the end, Jessica, if cooking in the slow cooker.
Could you use rotisserie chicken in the instant pot for this recipe? Would you still cook all ingredients 20 minutes since chicken is already cooked? Or cook everything but chicken 20 minutes, then add in chicken and simmer? I’m new to IP cooking. Thanks!
Meredith, if using rotisserie chicken, you would use the stovetop instructions for the recipe. Shred the chicken, add it, the chicken stock, and all other ingredients to a stockpot or Dutch oven. I would cook it on simmer then for 5 – 10 minutes until all the ingredients are hot and the onion is tender. Hope you enjoy!
Loved it! Very simple to make. Delicious!
I’m so glad you loved this, Colleen. It is one of my family’s favorites. Thanks!
How spicy is this? My husband likes things fairly mild. Think if I cut it from 4 to just 2 cans of chilis, that will do the trick? Thanks.
Jean, I only use one (4-oz) can of chilis, not 4 cans. Hope this helps!
This recipe is extremely easy and absolutely delicious. I added a tiny pinch of cayenne pepper because my husband likes things spicy but it really didn’t need it. I used the Stovetop instructions and next time will double the batch. Thanks! Would love to have more recipes from you.
Thanks, Bevin, so glad you liked the chili. I bet it was good with the cayenne addition.
Had this tonight. Super easy snd quick for a weeknight dinner. I sautéed the veg first then added the meat and the broth. I had some celery and green peppers on hand so I chopped them up and sautéed them too with the onion and garlic.
So glad you liked this, Julie. I love to make this for a quick and easy weeknight meal, too. Thanks!
Hi! Thank you for this recipe. Don’t you have to sauté the onions and peppers first before adding them or do you just dump them in raw—does it matter or will it make much difference in the flavor or consistency? Thank you!