There’s something absolutely magical about a big steaming bowl of white chicken chili on a chilly evening, and this easy version is about to become your new go-to comfort food! This creamy, dreamy white chicken chili is loaded with tender shredded chicken, hearty beans, and sweet corn that creates the most satisfying flavor combination. What makes this recipe truly special is how simple it is to prepare – you can have a restaurant-quality meal on your table in under an hour, and most of that time is just simmering away while you relax.
I absolutely love how versatile this white chicken chili recipe is. Whether you’re meal prepping for the week, hosting a casual dinner party, or simply need a comforting dinner after a long day, this chili delivers every single time. The beauty of white chicken chili lies in its creamy base made from chicken broth and a touch of cream, which sets it apart from traditional red chili. The addition of corn brings a subtle sweetness that perfectly balances the savory elements, while the white beans add that perfect hearty texture.
This recipe is also incredibly forgiving, which means even if you’re new to cooking, you’ll have fantastic results. You can easily customize it to your taste preferences – add more spice if you like heat, throw in extra vegetables, or adjust the creaminess to suit your preferences. Many people ask me about slow cooker versions, and yes, this absolutely works in a slow cooker too! Just brown the chicken and sauté your aromatics first, then transfer everything to your slow cooker and let it do the work.
One of my favorite things about making white chicken chili is that it tastes even better the next day, making it perfect for meal prep. The flavors meld together beautifully overnight, and you’ll find yourself reaching for leftovers all week long. Plus, it freezes beautifully, so you can make a double batch and have emergency dinners ready whenever you need them. I typically serve mine with crusty bread for dipping, though cornbread is absolutely divine with this chili.
Let me share all my secrets for making the absolute best white chicken chili. The key is in building layers of flavor – starting with a proper sauté of your aromatics, using quality chicken broth, and not skipping the cream at the end. Some recipes use heavy cream, while others use sour cream or even cream cheese, and each creates a slightly different texture. I’m sharing my favorite method that uses a combination of chicken broth and heavy cream for that perfect balance of comfort and lightness.
For the corn, you can use fresh (in season), frozen, or canned – they all work wonderfully. I personally prefer frozen corn because it’s convenient and maintains great texture. The white beans are essential here; I typically use cannellini beans, but great northern beans work beautifully too. If you can’t find white beans, you could use a combination of white beans and chickpeas for added protein and interesting texture.
This recipe also works fantastically as a base for other variations. You could add roasted red peppers, jalapeños for extra heat, fresh cilantro, or even a squeeze of lime juice at the end for brightness. Some of my readers love adding diced green chiles for that southwestern kick. You could also try this as a topping for baked potatoes or serve it over rice for a completely different meal experience.
I also want to mention that this recipe is quite forgiving with cooking times. If you have a bit more time, you can let it simmer longer to develop deeper flavors. If you’re in a hurry, it comes together quickly without sacrificing taste. The chicken will be perfectly tender and juicy whether you simmer for 20 minutes or 40 minutes – just don’t let it boil vigorously or your chicken might become tough.
When it comes to seasoning, I always recommend tasting as you go. Everyone’s preference for salt and spice varies, so start with the amounts I suggest and adjust to your liking. Fresh herbs at the end make a huge difference too – a sprinkle of fresh cilantro or parsley brightens everything up beautifully. You can also add a squeeze of fresh lime juice right before serving for an extra layer of flavor complexity.
For serving, I love topping each bowl with crispy tortilla strips, a dollop of sour cream, fresh cilantro, diced jalapeños, and shredded cheese. It makes the meal feel special and lets everyone customize their bowl exactly how they like it. According to Serious Eats, building a great chili is all about layering flavors and textures, which is exactly what we’re doing here.
This white chicken chili is also perfect for batch cooking. Make a large pot and you’ll have enough for several meals, or you can freeze portions in individual containers for quick lunches throughout the month. I’ve found that it keeps beautifully in the refrigerator for up to four days and freezes well for up to three months. Just thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to reach your desired consistency.
If you’re looking for other comforting soups and chilis, you absolutely must try our collection of warming recipes that are perfect for any season. Whether you’re in the mood for something creamy, hearty, or light, we’ve got you covered with recipes that are just as easy and delicious as this white chicken chili.
According to Bon Appétit, the secret to restaurant-quality chili at home is using quality ingredients and not rushing the process. This recipe honors that philosophy while keeping everything accessible and doable for home cooks of all skill levels. The end result is a bowl of pure comfort that will have everyone asking for seconds and requesting the recipe.
For dessert after this warming meal, you might enjoy our easy strawberry ice cream recipe for a cool, refreshing treat. Now let’s get cooking!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 6 cups chicken broth
- 2 pounds boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1/2 cup diced green chiles (fresh or canned)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime (optional)
- Shredded cheddar cheese for serving
- Tortilla strips for serving
- Sour cream for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced onion and sauté for 4-5 minutes until softened and fragrant, stirring occasionally.
- Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
- Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper, cooking for about 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the boneless chicken breasts to the pot and simmer for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot using tongs and place on a cutting board to cool slightly, then shred with two forks into bite-sized pieces.
- Return the shredded chicken to the pot with the broth.
- Stir in the drained white beans, frozen corn, and diced green chiles.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Reduce the heat to low and slowly stir in the heavy cream, stirring constantly to incorporate smoothly.
- Season with salt and black pepper, tasting as you go and adjusting seasonings to your preference.
- Simmer for 2-3 minutes more until the chili is heated through and reaches your desired consistency.
- Remove from heat and stir in fresh cilantro and lime juice if desired.
- Ladle into bowls and serve hot with shredded cheese, tortilla strips, sour cream, and additional cilantro on top.
Pro Tips
- This recipe is extremely flexible and forgiving – you can easily swap out ingredients based on what you have on hand or your personal preferences
- For a thicker chili, simmer uncovered for longer or mash some of the beans against the side of the pot; for a thinner consistency, add more broth
- You can make this in a slow cooker by sautéing the aromatics and browning the chicken first, then transferring everything to the slow cooker on low for 6-8 hours or high for 3-4 hours
- Frozen corn works great in this recipe and maintains excellent texture; fresh corn is wonderful during summer months, and canned corn also works beautifully
- Make this recipe ahead – it actually tastes better the next day as flavors develop and meld together overnight in the refrigerator
- Freeze portions in airtight containers for up to three months; thaw overnight in the refrigerator and reheat gently on the stovetop, adding broth as needed
- Customize the heat level by adjusting the amount of cayenne pepper and green chiles; for milder chili, use mild green chiles and omit cayenne
- White beans (cannellini or great northern) are traditional, but you can experiment with other beans like chickpeas or even a combination of white and pinto beans
- Instead of heavy cream, you can use sour cream, Greek yogurt, or even cream cheese for different flavor and texture profiles
- Add fresh lime juice and cilantro at the end for brightness that really elevates the final dish
- Top with crispy tortilla strips, shredded cheese, diced jalapeños, sour cream, and fresh cilantro for a restaurant-style presentation
- This recipe easily doubles for meal prep and freezing – make a large batch on the weekend for easy weeknight dinners
- The chili keeps in the refrigerator for up to four days in an airtight container
- For southwestern variation, add roasted red peppers, diced jalapeños, or a tablespoon of adobo sauce for smoky depth
- Use rotisserie chicken to save time – you’ll need about 4 cups of shredded chicken, eliminating the cooking step