This creamy white chicken chili is one of my favorite comforting recipes of all time. It’s loaded with cream cheese, chicken, white beans, and green chiles for a mildly spicy chili that’s just so delicious. I love to cook up a batch of this famous chicken chili for family dinners, game days, or to store up for winter. Did I mention this is ready in less than an hour?

Two bowls of chili with tortilla chips and jalapenos.

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My easy white chili is filled with chicken, beans, green chiles, cream cheese, and lots of other ingredients that make it so delicious and creamy. It’s been one of my family’s favorite fall and winter comfort foods for years and years. I love to make a big batch to freeze for a snowy day!

What’s in This White Chicken Chili Recipe?

  • Onion + Garlic: Create a savory base of flavor for the chili.
  • Lime Juice: Balances out the creaminess of the chili by adding acidity.
  • Chicken: Use fully cooked chicken in this chili recipe. You can cut leftovers into cubes, or use shredded chicken. Grab a rotisserie chicken from the grocery store for the easiest option.
  • Chicken Broth: Makes up the base of the soup. I prefer low-sodium.
  • White Beans: Great Northern white beans are best, but you can also use cannellini beans or white kidney beans.
  • Green Chiles: These add that delicious spicy heat you’d expect from Tex-Mex and southwest cuisines.
  • Spices: You’ll find a mix of herbs and spices in this recipe, including chili powder, cayenne pepper, oregano, cumin, salt and pepper. I also use cilantro, but you can skip it if you don’t like it.
  • Cream Cheese: This makes the chili sooo creamy and smooth. You can use low-fat or full-fat.
  • Heavy Cream: This also helps to create that signature creamy chili texture.
A pot of white bean chili with cream cheese and chicken.
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Tips for Success

  • If you want to cook your own chicken for this recipe, I recommend using this Instant Pot shredded chicken. But you can cook it with your favorite method up to 2 days ahead of time, and keep it in the fridge until you make the chili.
  • You could swap out turkey in place of chicken if you prefer.
  • The cream cheese really helps to thicken up this chili, and the longer it simmers, the thicker it will get. If it’s still too watery or soupy, make a slurry (1 tablespoon of cold water and 1 tablespoon of flour or cornstarch) to stir in.
  • This recipe is meant to be quick and easy, so it will be ready to go after just 30 minutes on the stove. However, simmering longer will make it thicker and more flavorful.

How to Store and Reheat

Store leftover creamy white chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I recommend separating the chili into smaller portions so you can take one container out to reheat at a time. If you want to store it in freezer bags, pour it into a bag with a bit of space left at the top (don’t overfill it). Then lay the bag(s) flat on a baking tray, and place in the freezer until fully frozen. Then you can rearrange the bags as needed for longer storage.

To reheat, let thaw overnight in the refrigerator before gently warming on the stovetop, stirring regularly. You can mix in a bit more heavy cream to help get that creamy chili texture back.

Two bowls of chili with tortilla chips and sour cream.

Serving Suggestions

A bowl of this creamy white bean chicken chili (loaded up with lots of toppings) is plenty filling on its own. But I also like to add some bread, like my easy skillet bread or classic cornbread.

If you want to add some veggies to dinner, make my crispy Air Fryer broccoli, roasted mushrooms, or corn on the cob.

5-Star Review

“Wow! Best white chicken chili I have made! Seriously this is amazing!! I made no adjustments…It is perfect!” -Tammy

Recipe Card

Creamy White Chicken Chili Recipe

4.58 from 721 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 10
Author: Becky Hardin
Two bowls of chili with tortilla chips and jalapenos.
This creamy white chicken chili recipe is so easy to make, and you can thank the cream cheese for that silky texture!
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 2 onions diced
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 pounds cooked chicken cubed (or 2 lbs cooked shredded rotisserie chicken)
  • 32 ounces low-sodium chicken broth (1 carton)
  • 62 ounces great northern white beans fully drained and rinsed (4 (15.5-ounce) cans)
  • 12 ounces diced green chiles drained (3 (4-ounce) cans)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ½ cup chopped fresh cilantro
  • 8 ounces low-fat cream cheese cubed (1 brick)
  • 1 cup heavy cream

Optional Toppings

  • Tortilla chips or strips
  • Jalapeños
  • Cilantro
  • Shredded cheese
  • Sour cream
  • Avocado

Instructions 

  • In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
    2 onions, 1 tablespoon minced garlic, 1 tablespoon olive oil, 2 tablespoons lime juice
    Sautéing onions in a dutch oven.
  • Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Crock Pot Instructions)
    2 pounds cooked chicken, 32 ounces low-sodium chicken broth, 62 ounces great northern white beans, 12 ounces diced green chiles, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon chili powder, ½ cup chopped fresh cilantro
    A white bean and chicken chili in a pot.
  • Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
    8 ounces low-fat cream cheese, 1 cup heavy cream
    A pot full of white chicken chili.
  • Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
    Tortilla chips, Jalapeños, Cilantro, Shredded cheese, Sour cream, Avocado
    Two bowls of chili with tortilla chips and sour cream.

Video

Becky’s Tips

Want to make this in a crockpot? Check out our Slow Cooker White Chicken Chili.
  • Spicy White Bean Chili: For a spicy version of this chili (that’s not creamy), swap out the diced green chiles for 2 cups of salsa verde; the salt, pepper, cumin, oregano, and cayenne for ½ tablespoon of poultry seasoning; omit the lime juice, cream, and cream cheese; and add 2 diced jalapeño peppers and 1 poblano pepper.
  • Nutritional information does not include optional toppings.
Storage: Store creamy white chicken chili in airtight containers in the fridge for 4 days, or in the freezer for 3 months.
Calories: 591kcalCarbohydrates: 48gProtein: 39gFat: 27gSaturated Fat: 11gCholesterol: 113mgSodium: 700mgPotassium: 1419mgFiber: 10gSugar: 5gVitamin A: 855IUVitamin C: 14.6mgCalcium: 240mgIron: 8.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make White Chicken Chili Step by Step

Sauté the Onion and Garlic: In a 6 qt Dutch oven or stock pot, saute 2 diced onions and 1 tablespoon of minced garlic in 1 tablespoon of olive oil and 2 tablespoons of lime juice over medium-high heat. Cook until the onions are fragrant and translucent.

Sautéing onions in a dutch oven.

Simmer the Soup: Add in 2 pounds of cooked chicken, 32 ounces (1 carton) of low-sodium chicken broth, 62 ounces (4 cans) of great northern white beans, 12 ounces (3 cans) of diced green chiles, 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, ½ teaspoon of cayenne pepper, 1 teaspoon of chili powder, and ½ cup of chopped fresh cilantro. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it’s the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best!

A white bean and chicken chili in a pot.

Make it Creamy: Turn off the heat and stir in 8 ounces (1 brick) of low-fat cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in 1 cup of heavy cream.

A pot of white chicken chili with tortilla chips and salsa.

Top and Serve: Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.

Two bowls of chili with tortilla chips and sour cream.

More Chili Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.58 from 721 votes (604 ratings without comment)
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341 Comments
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Colby
Colby
October 16, 2023 7:51 pm

Hi Becky, I used to make a recipe you had posted called Spicy White Bean Chicken Chili and I loved it. I went looking for it through a link I had saved but it takes me here now. Any chance you could re-post that? I really want to make it again! Thanks

Danielle R
Danielle R
July 11, 2023 6:26 pm

This is my go-to summer/spring chili! I added rinsed black beans this time for color and it looks and tastes just as amazing! Call it “Black and White chili”5 stars

Ashley Odom
Ashley Odom
June 23, 2023 8:11 pm

I absolutely love this recipe. I usually double it and have an extra meal frozen for a quick meal throughout the week. I share the recipe with friends anytime I can.5 stars

Peggy Lang
Peggy Lang
April 2, 2023 4:11 pm

I tweaked the recipe a little blooming my spices before adding to the bean broth mixture. Also, cooked low in crock pot 6 hours and than poured into a pot cooking another 45 minutes before adding cream cheese and cream. I won first place in the church chili cook off with this recipe. Very tasty!5 stars

Samantha Marceau
April 3, 2023 9:09 am
Reply to  Peggy Lang

Oh, we’re so happy to hear that, Peggy! Thanks so much for sharing what worked for you!

Dana
Dana
February 26, 2023 7:54 pm

I hate beans! Do you think it will be ok without? Maybe extra chicken and chilis?5 stars

Samantha Marceau
February 27, 2023 9:21 am
Reply to  Dana

Yes, it should be fine!

Pamela
Pamela
December 20, 2022 6:12 am

Love this, really appreciate the fact that you wrote out amounts after each addition, it saved me from looking back every time. So good!! Will be making this Christmas Eve as it is going
to be COLD!!5 stars

Shaunee
Shaunee
December 6, 2022 6:57 am

I love this, but my father hates beans… anything to take up the space for replacing those? I know beans are a big component in this

Last edited 1 year ago by Shaunee
Samantha Marceau
December 6, 2022 9:56 am
Reply to  Shaunee

You could try lentils, quinoa, rice, or mushrooms!

Cathy
Cathy
November 11, 2022 6:00 pm

Love this recipe. I am making this along with vegetable soup for 100 runners at the end of their race. I need to freeze it for 7 days. Is it ok to go ahead and add the cream and cream cheese??5 stars

Samantha Marceau
November 14, 2022 12:44 pm
Reply to  Cathy

We would wait to add the cream and cream cheese until it has been defrosted!

Theresa
Theresa
October 23, 2022 9:30 pm

I have made this recipe a few times. Twice for groups. My son’s football team loved it when I made it for a team dinner. It was also a hit for a recent bonfire/potlyvk!! Really good :)4 stars

Courtney Minor
October 24, 2022 9:04 am
Reply to  Theresa

So happy everyone loved it. It’s definitely one of our favorites!

Judy
Judy
October 22, 2022 12:11 am

FABULOUS! Everyone loves this. I’m asked for the recipe all the time. Easy too, can’t beat that :)5 stars

Courtney Minor
October 24, 2022 9:36 am
Reply to  Judy

That makes me so happy to hear! Thank you for sharing this.