Dinner

The BEST White Chicken Chili Recipe

ByMaya bella October 20, 2025October 20, 2025

Introduction

This White Chicken Chili is creamy, comforting, and packed with flavor. Made with tender shredded chicken, white beans, and a touch of spice, it’s perfect for cozy dinners any night of the week.

A thick, creamy soup filled with shredded white chicken, yellow corn kernels, and white beans is shown inside a round gray pot with a white inside. The soup is pale beige with specks of green herbs throughout. A metal ladle scoops some of the soup, showing the chunky texture of the ingredients mixed in the creamy broth. The pot sits on a white marbled surface with some green herbs and a white bowl with greens nearby, and a blue cloth is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 2 lb)
2 cups low-sodium chicken broth
1 can white kidney beans, drained and rinsed (19 oz or 591 ml)
1 can sweet corn, drained (12 oz or 341 ml)
1 can green chiles (4 oz or 113 ml)
1 teaspoon green hot sauce
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon salt
4 ounces cream cheese, room temperature (125 g)
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)
Chips, avocado, lime wedges, salsa, cheese, or jalapenos, for serving

Instructions

Step 1: In a 3- to 4-quart Dutch oven or soup pot, add the chicken breasts and chicken broth. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and reaches 165°F on a meat thermometer.
Step 2: Remove the chicken from the pot and place on a large cutting board. Shred the chicken using two forks, then return the shredded chicken to the pot with the broth.
Step 3: Add the white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt to the pot. Stir to combine.
Step 4: Cut the cream cheese into cubes and add to the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to help melt the cream cheese into the chili.
Step 5 (Optional): For a thicker chili, mix the cornstarch and water in a small bowl until smooth. Stir this mixture into the simmering chili and cook for a few more minutes until thickened.
Step 6: Serve the chili hot with your favorite toppings such as chips, avocado, lime wedges, salsa, cheese, or jalapenos.

Tips & Variations

Use rotisserie chicken to save time; just shred and add to the pot.
For extra heat, increase the green hot sauce or add diced jalapenos to the chili.
Swap cream cheese for sour cream for a tangier flavor.
Add fresh cilantro or green onions as a garnish for a fresh finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.

How to Serve

A white plate in the center holds three raw pink chicken breasts, smooth and shiny, slightly overlapping. Around it are small white bowls and clear glass containers arranged in a circle on a white marbled surface: one bowl with bright yellow corn kernels, another with white cubed butter, one with white powder, a small bowl with light yellow powder, a bowl with olive oil, a small bowl with white salt, a small bowl with red paprika powder, a small glass bowl with green jalapenos, a clear glass measuring cup with light tan broth, and a clear glass bowl filled with white beans. All ingredients are spaced neatly and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, add all ingredients except the cream cheese to the slow cooker and cook on low for 6-7 hours. Stir in the cream cheese during the last 15 minutes of cooking to melt it through.

Is this recipe freezer-friendly?

This chili freezes well. Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Maya bella