White Chicken Chili Recipe

White Chicken Chili Recipe is ultra thick and creamy, with shredded chicken, white beans, and corn, plus just the right amount of spice. I love that this recipe requires no separate chicken cooking because we poach whole, uncooked chicken breasts directly in the chili broth, making it incredibly easy and flavorful.

One Friday evening when I’d just gotten home from a 12-hour shift and was feeling particularly exhausted, I decided to skip the usual step of pre-cooking chicken. I dropped raw chicken breasts right into the simmering broth and let them cook while I changed out of my work clothes. When I checked with my thermometer at 15 minutes it was only at 150°F, so I gave it another 5 minutes. The result? The most tender, flavorful chicken I’d ever had in chili. The chicken practically fell apart when I tried to shred it. This White Chicken Chili Recipe has earned over 300 five-star reviews because it simplifies the process without sacrificing any of that comforting, hearty goodness.

The chicken poaches gently in the broth, staying incredibly moist while infusing the entire pot with flavor. It’s naturally thick from the cream cheese, or extra thick if you add the optional cornstarch slurry.

Simple Ingredients for White Chicken Chili

I always use boneless, skinless chicken breasts for this recipe, but thighs work just as well if you prefer dark meat. Pro tip: let your cream cheese come to room temperature so it melts smoothly without creating lumps.

• 4 boneless, skinless chicken breasts (about 2 pounds total, or 6-8 oz each)
• 2 cups low-sodium chicken broth
• 1 (19 oz) can white kidney beans, drained and rinsed
• 1 (12 oz) can sweet corn, drained (about 1½ cups)
• 1 (4 oz) can green chiles
• ½-1 teaspoon green hot sauce (like Tabasco, adjust to taste)
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 ounces (½ of 8-oz package) cream cheese, room temperature
• 1 tablespoon cornstarch (optional, for extra thickness)
• 1 tablespoon water (optional, if using cornstarch)

Toppings:

• Tortilla chips
• Avocado, diced
• Lime wedges
• Salsa
• Cheese, shredded
• Jalapeños, sliced

Equipment needed: You’ll need a 3-4 quart pot or Dutch oven with a lid for this recipe.

Making This One-Pot White Chicken Chili

I prefer using a Dutch oven for this recipe because it distributes heat evenly and prevents scorching. The beauty is in the simplicity. If your chicken breasts are over 8 ounces each, consider cutting them in half so they cook through in the recommended time.

Step 1: Place 4 chicken breasts in a 3-4 quart pot or Dutch oven. Pour in 2 cups of low-sodium chicken broth. The liquid won’t fully cover the chicken, and that’s perfectly fine. We’re poaching, not boiling.

Step 2: Place the pot over medium-high heat and bring to a simmer. You’ll see small bubbles breaking the surface around the edges. As soon as it reaches a simmer, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid and let it cook for 15-20 minutes depending on breast thickness. Turn the pieces halfway through cooking for even heat distribution since they’re not fully submerged. Use a meat thermometer to verify internal temperature reaches 165°F before proceeding. The chicken will be fully cooked and tender.

Step 3: Carefully remove the chicken breasts to a cutting board using tongs. Let them rest for 2-3 minutes, then shred the meat using two forks, pulling in opposite directions to create nice shreds. The chicken should be so tender it falls apart easily. Place the shredded chicken back into the pot with the broth.

Step 4: Add the drained white beans, drained corn, green chiles with their liquid, green hot sauce, chili powder, onion powder, and salt to the pot. Stir everything together to combine well and distribute the seasonings evenly.

Step 5: Cut the room temperature cream cheese into cubes (about 8-10 pieces, roughly ½-inch each). The smaller pieces will melt faster and more evenly. Add them to the pot and stir gently to distribute the cream cheese throughout.

Step 6: Cover the pot and simmer over medium-low heat for 10 minutes, stirring occasionally. As you stir, the cream cheese will gradually melt into the broth, creating a thick, creamy sauce. You’ll know it’s ready when the cream cheese is completely smooth with no white streaks remaining. Use your spoon to break up any remaining chunks of cream cheese until completely smooth.

Step 7: If you want an even thicker consistency, stir together 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl to make a slurry. Make sure there are no lumps. Pour this into the simmering chili while stirring constantly. Continue to simmer for 1-2 minutes to activate the cornstarch’s thickening power. The chili will thicken noticeably and coat the back of a spoon.

Step 8: Taste and adjust seasoning if needed, adding more salt, hot sauce, or chili powder to your preference. Serve hot in bowls with your favorite toppings like tortilla chips, diced avocado, lime wedges, salsa, shredded cheese, and sliced jalapeños. A squeeze of fresh lime brightens all the flavors beautifully.

Pro tip: If you prefer a brothier chili, skip the cornstarch step entirely. If you like it extra thick and stew-like, use the cornstarch slurry and let it simmer the full 2 minutes.

Slow Cooker Method: Place chicken breasts in slow cooker with all ingredients except cream cheese and cornstarch. Cook on low for 4-6 hours until chicken is tender and reaches 165°F. Remove chicken, shred it, and return to slow cooker. Stir in cream cheese cubes and let cook on low for 15-20 more minutes, stirring occasionally until melted.

Perfect Sides for White Chicken Chili

The best sides for White Chicken Chili Recipe provide textural contrast and help make this a complete, satisfying meal.

Crispy tortilla strips: Homemade or store-bought tortilla strips add essential crunch and are perfect for garnishing or dipping into the creamy chili.

Mexican street corn salad: Charred corn with cotija cheese, lime, cilantro, and chili powder complements the chili’s flavors while adding fresh texture and bright notes.

Warm flour tortillas: Soft, pillowy tortillas are ideal for wrapping around spoonfuls of chili or using as edible spoons to scoop up every last bit.

Cilantro lime rice: Fluffy rice infused with fresh cilantro and lime juice soaks up the creamy broth and adds filling carbs to make this a complete meal.

Simple avocado salad: Diced avocado with cherry tomatoes, red onion, and lime dressing provides cooling contrast to the spiced chili and healthy fats.

Expand Your Chili Recipe Collection

This no-separate-cooking White Chicken Chili Recipe complements other streamlined comfort dishes perfectly. For bold jalapeño heat and cream cheese richness, the Creamy Jalapeño White Chicken Chili offers adjustable spice levels that suit any crowd. The Mexican Street Corn White Chicken Chili brings those irresistible elote flavors with cotija cheese and bacon creating restaurant-quality results.

For a festive Halloween twist, try the Ghostly White Chicken Chili with fire-roasted chiles and smoked paprika adding campfire-like depth. When craving something beyond chili, the Chicken Pot Pie Soup delivers all those nostalgic pot pie flavors in an easy one-pot meal ready in 40 minutes.

How to Store White Chicken Chili

Store your White Chicken Chili Recipe in an airtight container in the refrigerator for up to 4 days. The chili actually tastes better the next day as the flavors continue to develop and meld together.

To reheat, transfer the chili to a pot and warm over medium-low heat, stirring occasionally until heated through. If it has thickened too much during storage (it will), add a splash of chicken broth or water to thin it to your preferred consistency. The cream cheese and beans absorb liquid as they sit. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.

For freezing, cool the chili completely to room temperature first. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Pro tip: cream-based soups can separate slightly when frozen, but they come back together beautifully with thorough stirring during reheating. The texture may be slightly different but flavor remains excellent. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, stirring frequently.

White Chicken Chili Questions Answered

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