This flavorful white chicken chili recipe is a creamy, hearty, and cozy family dinner that's ready in just 35 minutes! Add some fresh toppings, and you've got an irresistible chili that will be on repeat for busy weeknights.
Want to make it in the Instant Pot? Try this Instant Pot White Chicken Chili.
Why you'll love it
In a surprise to no one, this one pot chili is my all-time favorite since it's easy and quick, so creamy, and has chicken, all things right out of the S&L playbook. It's a wonderful alternative to a tomato-based one like this beef chili when you're craving something a little richer and even more comforting.
This white chicken chili is not what I'd describe as spicy, but it does have a personality to it with its warm and fragrant spice mix. I have a feeling that the kids will enjoy it too. With the luxurious creamy broth, this eats more like a soup, and it's honestly hard not to lick the bowl!
What you'll need
- Onion and garlic - our aromatic base. I usually choose Vidalia onions, but yellow is great too. I mince the garlic with this garlic press.
- Olive oil - for sautéing
- Chicken - we're using chicken breasts for this recipe. Thighs would also work. I've even seen it with ground chicken or turkey.
- Broth - chicken broth enhances the savory flavor
- Green chilies - these come chopped in small cans in the Mexican or international aisle of the grocery store. I picked mild for this recipe.
- Dried oregano, ground cumin, and chili powder - my signature seasoning mix. Keep in mind that most varieties of standard chili powder aren't actually spicy.
- White beans - I picked your standard cannellini beans, but I've also seen great northern beans used or even navy beans
- Cream cheese - what makes it so rich! I always go for Philly brand.
Can I use cooked chicken instead?
- Sure! It'll make it even faster. You can use rotisserie or shredded chicken instead, but make sure to reduce the cooking time by at least 5 minutes so that the chicken doesn't overcook and dry out.
How to make white chicken chili
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion until lightly browned in a large pot or Dutch oven, and then add in the chicken pieces and cook for a few minutes.
Stir in the garlic, followed by the chicken broth, chopped green chilis, oregano, cumin, chili powder, and white beans.
Simmer for 10 minutes, then stir in the cream cheese and continue to cook for another few minutes until warmed through. Season with salt and pepper, add your toppings, and enjoy.
Substitutions and variations
- If you do want to kick up the heat a notch, I recommend using spicy green chilies and/or adding some cayenne pepper or chopped jalapeno peppers.
- While the tang of cream cheese is really nice, you could use heavy cream instead. I'd start with 1/2 cup and add some lime juice to compensate for the tanginess. Sour cream would also work.
- A handful of spinach thrown in at the end is a fantastic way to get more greens.
- This chili makes four pretty generous portions (six if you really top 'em and eat smaller portions), so I suggest doubling the recipe if you have more hungry mouths to feed.
Our favorite chili toppings
- We highly recommend squeezing in fresh lime juice and serving each bowl with lime wedges for a little acidity to contrast the creaminess!
- Sour cream or Greek yogurt adds a little extra tang.
- Chopped avocado or guac would be great.
- Tortilla strips or tortilla chips add an extra crunch.
- Fresh chopped cilantro, scallions, and sliced jalapenos amp up the flavor!
- Try some shredded cheese like a Tex-Mex blend or Monterey Jack.
Leftovers and storage
- This white chicken chili recipe makes excellent leftovers! They will keep in an airtight container for 3-4 days in the fridge.
- Reheat in a small saucepan over a low heat, or microwave until warmed through.
- You could freeze leftovers. The texture may change because of the dairy factor, but it'll still taste great.
Will you give this comfort food favorite a try? Any questions? Let me know in the comments below!
Creamy White Chicken Chili
Ingredients
- 1 medium onion chopped
- 1 tablespoon olive oil
- 2 large chicken breasts cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 (4 fluid ounce) cans mild green chilies with juices
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 (14 fluid ounce) cans white beans drained
- 4 ounces cream cheese (1/2 block of Philly) softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice, avocado, cilantro, Tex-Mex cheese, tortilla strips, etc.
Instructions
- Sauté the onion in a large pot for 5-7 minutes over medium-high heat (I like to let it brown a little for extra flavor).
- Add the chicken pieces and cook for a few minutes until they're no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese. Increase the heat and bring the chili to a boil. Reduce the heat so it's simmering, and cook for 10 minutes.
- Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it's warmed through.
- Season chili with salt & pepper as needed. Serve it up and and top as desired.
Notes
- I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
- I like the tanginess the cream cheese gives this recipe, but you could also use heavy cream if you wish (I'd start with 1/2 cup). I'd add some lime juice to compensate for the tanginess if you do this. Sour cream would also work if you don't have cream cheese.
- Serves 4-6.
- Want to make this recipe in your electric pressure cooker? Try my Instant Pot white chicken chili recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This recipe was originally published on February 11, 2019. It's been tweaked to be even easier, tastier, and has new photos!
Suzy says
This recipe is absolutely fabulous! I followed the recipe exactly minus 1 can of beans because that works best for my family and I used the cream cheese. I love 1 pot simple meals that are delicious and ready in no time. Thank you so much for all of your recipes, they always turn out amazing and it makes dinner time so much more enjoyable for everyone!
Natasha says
You're very welcome!! 🙂 Thanks for your kind comment, Suzy!
Connie Sogan says
We really enjoyed this. I think I used too much chicken so next time I'll pay attention to the amount shown in the ingredients list! It's really easy to overcook the chicken.
Natasha says
I'm so pleased you enjoyed it! 🙂
jon sias says
Quite disappointed. Followed the recipe directions to a "t"; it was very bland, hardly qualifies as a "chili".
JANET ROBINSON says
I will try this today. I have been looking for a recipe like this. Thank you for offering this recipe.
Janet R
Miranda @ Salt & Lavender says
You're welcome, Janet! Enjoy the recipe and let us know how it goes!
Michele says
Made this tonight and followed the directions, took an hour but is worth it. Next time I’d add corn and maybe even some bacon pieces. Thank you! Pics on insta: @burienwino
Natasha says
You are welcome! Glad you enjoyed it!
Diane says
My family and I love this recipe. I make it with lean ground turkey too. Absolutely yummy!!
Natasha says
Fantastic!! 🙂
Nikki says
Your website is by far my favorite go to for any recipe to try. I love how you list the ingredients I order of use, which makes it easy to bounce back and forth with the steps to follow. I'm also super impressed with how you time everything. I'm confident when I look at a 30 minute recipe that supper will be done in that time frame! Your Sante fe skillet is one of my favorites (which I add bell peppers to) so I combined that recipe with this one tonight to make a Sante fe chicken soup. It was amazing! I've learned so much about the art of good home cooking from your well of knowledge. Thank you!
Natasha says
Aww thank you so much for your sweet comment. I try hard to gauge timing accurately, but I know we all go at different speeds, so it can be a bit subjective. So happy you like this recipe and others. Really appreciate your support, Nikki!
MD107 says
I just made this and followed the recipe to a T! It was so delicious. I was afraid that the chili powder would be overpowering like some other recipes, but this was perfect!! And, very easy to make, may I add! Thank you so much for sharing your delicious recipes with us!!
Natasha says
I'm so pleased you enjoyed it!! 🙂 You're very welcome!
Chandler C says
Hi! I’m prepping this for dinner tomorrow night - can I cook this in a crockpot on low for 4 hours while I’m at work? 🤍✨
Natasha says
I think that should be fine... but I'd just check to ensure the chicken is cooked through if you're planning on doing it on low (165F internal temp). I'd add in the sour cream during the last 30 min or so.
Tori says
Could I make this with ground turkey or ground chicken?
Natasha says
Yes, I think either would work. ☺️
Sarah says
Delicious! As a longtime lurker I decided to make this recipe as my first one from your site. Absolutely yummy and easy to make! My husband and I gobbled it up so fast, perfect for a cold winter’s night! Will absolutely make again!
Natasha says
I'm so happy you two enjoyed it!! Thanks for taking the time to write me a comment. 🙂 XO
Laura says
Could I make this in the crock pot?
Natasha says
Hi! Hmmm... you could try adding the cream cheese at the end maybe?
Tara says
We made this today exactly as stated and it was so good. Used all the toppings.
My kids are raving about it as usual.
Thanks!
Natasha says
So happy to hear that!! 😀
Masooma Z says
Made this last night and it was absolutely delicious. Added all the recommended toppings and it was enjoyed by the entire family. This one is definitely a keeper which I'll be making again.
Natasha says
Wonderful!! Thanks for taking the time to leave me a review, Masooma! 🙂
Ryne Muller says
What would you suggest a substitute for cream cheese. I can’t stand the stuff. Otherwise, looking forward to making this soon
Natasha says
Greek yogurt maybe? You could leave it out and add some extra lime juice to add tanginess.
Amy says
This was a big hit in our house. I added corn and brown rice and doubled the recipe. I also baked the chicken ahead of time with olive oil, salt & pepper and shredded it. It was awesome! Thanks for the great recipe. My family wants it in the regular rotation!
Natasha says
I'm so glad everyone liked it! 🙂
Hannah M. says
This is on my stove finishing up as I type this and it smells so good!! I can't wait to eat it
Natasha says
Enjoy! 🙂
Tiffany says
This Chili came out great! I would recommend following it exactly. The cream cheese really adds to the creaminess. I also added all of the recommended toppings. It was a great addition to the flavor. Thank you for always posting delicious recipes!
Natasha says
You're very welcome!! Thank you for leaving me a comment! 😀 XO
Rita McEntire-Laws says
This is THE BEST recipe I have found in YEARS! It is super quick, easy and satisfying! I will def double it next time since everyone devoured it and went for seconds! I had the leftovers for breakfast this morning so what does that tell ya! I follow S+L on Instagram and these recipes are always practical and DELICIOUS - sure breaks up the monotony of boring weeknight meals. I am making the ground beef gnocchi tonight and I am way too excited about it, ha! Thank you Salt and Lavender!
Natasha says
Aww you’re so welcome!! Your comment made my day. Thanks so much for following along. ♥️♥️♥️
Kim Altheide says
I made this last week and it was great! My husband who normally isn't a fan of chicken Chili loved it as well. I did have to substitute the green chilis. I didn't have any on hand so i used 1/2 jar of Salsa Verde (mild) and it was fabulous. I can't wait to make it again!
Natasha says
That is a smart idea!! So glad you liked it.
Heather says
I made this for a gathering of 10, along with another chili. While it got rave reviews and compliments, when I was making it I found 2 cups of chicken broth to be WAY too little liquid. It was chunky and barely classified as soup. I added another 2 cups water plus a good large spoonful of Better Than Bullion chicken flavor. Then added the cream cheese, it still thickened up and became creamy just fine, and it was just right. People loved it. If I had kept the recipe at 2c broth and so chunky, I doubt it would have satisfied. Great recipe base, but in my opinion it is much better with more liquid! I have never seen a soup recipe before (and I make a LOT of soups) with just 2 cups liquid.
Natasha says
Hi! This is kind of a tricky one since everyone seems to have an opinion on how much liquid chilis should contain. I always think of chili as more of a stew. If I wanted it to be a soup then yes, I would add a bit more liquid, and I'd just call it a soup lol. With the 2 cups it's still quite liquidy (to me it's not a super thick texture... kinda like a soup, yes, but with less broth overall), but to me it still falls under the "chili" umbrella. In any case, I'm glad it was a hit, and I'm glad you were able to tweak it to your liking. 😉
Midori says
I made this yesterday and it turned out really well! It was so easy to make and tasted like something from a restaurant! I used salt free chicken stock and just added salt to taste. So nice for cold winter days 🙂
Natasha says
I'm so happy you enjoyed it!! Thanks so much for letting me know, Midori! 🙂
Caroline says
Have you tried this with Greek yogurt? IE is there a lower cal version of this??
Natasha says
Nope, I haven’t, sorry.
Larissa says
How would you rate the spice level?
Natasha says
Very low if you use mild green chilies.
Jaylynkay says
Would really love to make this new recipe tonight! What would you think about adding black beans instead of white?
Natasha says
Sure, I think it would be delicious!
Mellani says
Definitely a favorite! (As I have it cooking on the stove) I’m always cooking something different, but my boyfriend asked that I put this one in rotation! Thank you for all the amazing recipes!!
Natasha says
Aww that's so nice to hear! Thanks for leaving me a comment, Mellani!
June Bieker says
I just found this recipe and can't wait to try it. Sounds so yummy and easy, especially with rotisserie chicken. I have sent a copy to all my friends and even posted on my Facebook feed. Have had others ask for it to be sent email (those who don't do social media and yes, there are several of those holdouts, lol). Looking forward to more easy, good recipes. Have become a member of your FB page.
Natasha says
Thanks for following along on Facebook, and I appreciate you sharing the link with your friends! 🙂 Hope you like the recipe! Let me know how it goes!
Ashley says
Wow! Made this for the first time and it is soooo delicious. I usually find white chili’s bland and this isn’t. I used shredded chicken cooked in a crockpot instead and worked great, and also found that Trader Joe’s chili lime seasoning was a great addition! Thanks for such an easy and flavorful recipe!
Natasha says
You are very welcome!! So happy you liked it, Ashley 🙂
Joy Rana says
Creamy chicken and Chillies, Delicious and yummy, liked it, thanks for sharing , waiting for next one.
Natasha says
You're welcome, Joy!
Christy says
Could you forego the chicken and sub veggie broth and make it vegetarian? Would you add more beans?
Natasha says
Sure, I think that would work!
Linda says
If I am dairy free do you have any suggestions on how to make it without the cream cheese?
Thanks
Natasha says
Hi Linda! I would probably leave it out. I haven't experimented much with dairy-free substitutes for things like cream cheese. If you normally cook with one, you could add it instead. The cream cheese provides some tanginess, so I would add a squeeze of lime to compensate.
Lyn says
I'm dairy free too and I made this last night with half a tub of WayFare Dairy Free Cream Cheese that I get at my local organic food market. It's the best I've found. Worked beautifully and was even better today!
Thanks for a great recipe!
Natasha says
So glad it worked! Thanks for the tip!
MCL says
My favorite creamy trick: blitz an extra can of white beans with a little broth and add in! Easy for any brothy recipe. Planning to do this weekend. Maybe add a little lime juice to the food processor to mix that flavour through.
Natasha says
Good idea!
Tricia B. says
Would this chili freeze well?
Natasha says
I think it should be ok if you reheat it on a low heat.
theodora says
I love this recipe. Been force feeding it too family and my son will take it to college. Thank you!
Natasha says
That's awesome!! I am so happy to hear that 🙂
Kelsey says
This was delicious! I went the instant pot route and it was the easiest weeknight meal with great flavor.
Natasha says
So happy to hear it, Kelsey!
Carolyn says
This was tasty but never really thickened up for me. It was more milky rather than creamy. I think this could benefit from the addition of a roux or some other thickening agent.
Natasha says
Hi Carolyn! Hmm... this recipe is not intended to be super thick (soup-like texture)... but I definitely found it to be quite creamy with all that cream cheese. You could definitely do a roux to thicken it up, though. I'm glad you liked the flavor at least.
Meghan Breyer says
OMG! I have made this twice now and the second time I even doubled the recipe so I would have more leftovers. I find myself craving this, which is unusual for me because I am usually a carbs addict. SO SO delish and easy!! The topping suggestions make the dish even more special!
Natasha says
I am soo happy you liked it, Meghan!! 🙂 Thanks for letting me know!!
Ajay Rana says
Yum, Yum, Yum .....How many times say yum ....Really i love this delicious creamy white chicken chili !! I can't wait to catch up with all your ‘news’!!
Natasha says
So happy you like it!