A creamy, inspired White Chicken Chili recipe made with tender chicken, sweet corn, white beans, and chiles stewed in a rich broth for an extra kick of flavor. This chili is warm, comforting, and easy. Crockpot, Instant Pot & Stove Top instructions included!
October is national chili month! I am consumed and fulfilled by this White Chicken Chili when I crave something light, yet comforting, easy, and fresh tasting.
I was first introduced to White Chicken Chili at over a decade ago at our Annual Chili Cook-off at Oak Ridge National Laboratory. After growing up with only traditional smoky beef chili and my beloved Cincinnati Chili, I was blown away by this award-winning chili recipe. It placed 2nd that year of 43 entries! It was definitely my favorite though.
It wasn’t what I’d been expecting at all. But I was hooked, and here’s why:
- Can be made on the stove, in the slow cooker, or in an instant pot for busy days!
- Made with easy to find ingredients and pantry staples.
- So much flavor! Everything melds together perfectly, yet each ingredient adds distinct flavor.
- Excellent food for gatherings – big batch recipe, stays fresh and can be easily customized
Ingredients and Notes
This recipe is super easy to throw together, and here is an overview of the ingredients for it:
Here is a handy-dandy list of ways to customize White Chicken Chili or make substitutions.
- Chicken -For speed, I prefer a pre-made rotisserie chicken but grilled or sautéed chicken is just as good.
- Green chilies – be sure to buy the mild kind unless you like heat.
- Cumin, Oregano & Chili Powder – these creates the perfect blend of spices!
- Great Northern Beans – These beans soak up the flavors they are stewed in well. Cannellini beans or White Beans will also work well.
- Corn – Canned or frozen corn works well.
- Neufchatel cheese (reduced fat cream cheese) – You can also use regular cream cheese.
- Half & Half – I often substitute a blend of half milk and half heavy cream just so I don’t have to buy one more thing.
- Cilantro – feel free to add more or remove due to taste. If leaving out the cilantro, I would add ½ cup more diced onion or add green onions at the end.
- Desired toppings – avocado, tortilla strips, Regular Fritos chips, shredded cheese, sour cream, jalopenos, fresh cilantro, and hot sauce are some ideas.
The Easiest Way to Shred Chicken – Dump the whole, cooked chicken breasts into a kitchen aid or other stand mixer with a paddle attachment. Turn the mixer on low speed (2) and mix until the chicken is magically shredded! You can increase the speed after it gets most of the giant chunks. Otherwise, you can shred with two forks.
How To Make The Best White Chicken Chili
On the fateful day I first fell in love with this soup, my colleague had prepared her version in a slow cooker. In the fall everyone loves a good crock pot recipe. But it’s just as easy to prepare this in a dutch oven or instant pot. All of the instructions below are also available for print in the recipe card at the bottom.
On a Stove top
This method is built for speedy cooking so I recommend using rotisserie or grilled chicken.
- Cook the onions & garlic. These aromatics make all the difference!
- Simmer. Add the chicken, chicken broth, beans, green chiles, corn, cumin, oregano, chili powder. Salt and pepper to taste. Simmer
- Add the Cream Cheese and Dairy. Stir until smooth and creamy. Yum!
In a Crockpot
For this method, you can use raw chicken. Toss everything (minus the cream cheese and half & half) into the slow cooker and stir together. Cook on low setting for about 8 hours.
Pull the chicken out and shred it using forks or a stand mixer with paddle attachment. Return the shredded chicken and add the cream cheese and half & half stirring until well mixed. Serve with desired toppings.
In an Instant Pot or Pressure Cooker
- Add raw chicken breasts to the pressure cooker.
- Add in oil, onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, and chili powder. Stir.
- Cover with lid and seal, switch the valve to the “sealing” position and cook for 20 min on high pressure. Once it beeps done, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening the lid.
- Remove the chicken breasts and shred with 2 forks or a stand mixer. Return the chicken to the instant pot.
- Cut cream cheese into cubes and add both the cream cheese and half & half to the chili mixing well. Serve with desired toppings and enjoy!
*Recipe Tip – How To Thicken Chili – This chili is thick and rich on its own but if you want a thicker chili, the easiest way to is to puree ¾ cup of the beans in a food processor. It creates a creamier base without altering the flavor of the chili at all. You can also make a cornstarch slurry with 1 tablespoon cornstarch and 3 tablespoon cooked broth. Stir until no lumps and then stir slurry into the chili. It will thicken especially as it cools.
SERVING AND STORAGE SUGGESTIONS
Make Ahead: This recipe is wonderful for brown bag lunches and potlucks because it heats really well. Just pack the toppings separately.
Freeze: This chili freezes beautifully, as long as you don’t add the cream cheese or half and half. Thaw overnight in the refridgerator and add the cream cheese and half and half while reheating.
Storing Leftovers: Chicken chili can be kept refrigerated in an airtight container for 4-5 days.
Tools I use and recommend
- 3 Qt. Slow Cooker: The perfect size for side dishes for 10-12 people, this slow cooker is an absolute bargain and powerhouse.
- Dutch Oven: I really like a quality enameled one that heats evenly and easy to clean. Plus, it’s available in cute colors!
- Kitchen Aid Stand Mixer: My stand mixer is a workhorse! I bought the professional series 15 years ago and have zero regrets. It’s worth the extra investment because it’s more powerful and larger. I use the standard paddle attachment for shredding pork and chicken.
More of Our Favorite Soup Recipes
- Chicken Tortilla Crockpot Soup
- Cabbage Beef Soup
- Zuppa Toscana (Sausage Potato Kale Soup)
- Chicken and Wild Rice Soup
Frequently asked questions:
You can use breast or thighs as long as they are skinless. I generally prefer a mix of the two, but your preference is fine!
It will cook down some as it simmers. The easiest way to thicken this chili is to puree ¾ cup of the beans in a food processor. It creates a creamier base without altering the flavor of the chili at all. You can also make a cornstarch slurry with 1 tablespoon cornstarch and 3 tablespoon cooked broth. Stir until no lumps and then stir into the chili.
I recommend cooking the chicken breast with the chili in the slow cooker method. However, the stove top method is built for speed and pre-cooking the chicken cuts down on the overall time significantly.
This recipe works well with your bbq and chili favorites or southern staple sides such as cornbread, coleslaw, simple grilled vegetables, cucumber salad, and Cowboy Caviar Dip.
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White Chicken Chili
Equipment
- Mixer with Large Paddle
Ingredients
- 1 lb Cooked chicken Breasts or rotisserie About 2 breasts
- 1 tablespoon Olive Oil
- ½ cup Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 32 oz. Chicken Broth low sodium
- 30 oz Great Northern Beans 2 cans, drained and rinsed
- 8 oz diced green chiles, MILD
- 15 oz Whole Kernel Corn Frozen or 1 can, drained
- 1 teaspoon Cumin
- ¾ teaspoon Oregano
- ½ teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- ¼ cup Chopped Fresh Cilantro
- 3 oz Neufchatel cheese (reduced fat cream cheese) cut into cubes
- ¼ cup Half and Half
Desired Toppings
- tortilla strips, shredded cheese, jalapenos, avocado, cilantro, sour cream, hot sauce
Instructions
- In a large stand mixer with a paddle attachment , shred the chicken on low speed. If you do not have a stand mixer, the chicken can be shredded with two forks.
- In a large pot or dutch oven over medium heat, add the olive oil and onions. Cook the onions until translucent – about 5 minutes.
- Add the garlic, stir and saute about 1 minute or until the garlic is golden and fragrant.
- Add the shredded chicken, chicken broth, beans, green chiles, corn, cumin, oregano, chili powder. Salt and pepper to taste. Bring to a simmer and let cook, about 15 minutes to allow flavors to meld.
- Stir in cream cheese and half and half until well mixed. Warm back to temperature if necessary.
- Serve with desired toppings.
Notes
- For this method, you can use raw chicken. Toss everything (minus the cream cheese and half & half) into the slow cooker and stir together. Cook on low setting for about 8 hours.
- Pull the chicken out and shred it using forks or a stand mixer with paddle attachment.
- Add the shredded chicken, cream cheese and half & half in the chili and stir until well mixed. Serve with desired toppings.
- Add raw chicken breasts to the pressure cooker.
- Add in oil, onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, and chili powder. Stir.
- Cover with lid and seal, switch the valve to the “sealing” position and cook for 20 min on high pressure. Once it beeps done, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening the lid.
- Remove the chicken breasts and shred with 2 forks or a stand mixer. Return the chicken to the instant pot.
- Cut cream cheese into cubes and add both the cream cheese and half & half to the chili. Serve with desired toppings and Enjoy!
Jessica says
FANTASTIC! This was my first time making white chili. I thought it was delicious. My husband really liked it too. He even took the leftovers for lunch!
Shannon says
I made this last night for my family and I was absolutely in love! They enjoyed it too 🙂 Thank you for such a great recipe <3