White chicken chili transforms your kitchen into a cozy haven with its creamy, soul-warming goodness that’s ready in just 40 minutes. This comforting recipe combines tender rotisserie chicken with great northern beans and green chilies for a delicious twist on traditional chili.
There’s something magical about the first spoonful of creamy white chicken chili on a chilly evening. I remember the first time I made this recipe—my husband walked into the kitchen and declared it was even better than our favorite restaurant version. The secret lies in building layers of flavor, from sautéing the aromatics to letting that rich, creamy base simmer until everything melds together perfectly. This white chicken chili has become our go-to comfort food, especially when I need something hearty but don’t want to spend hours in the kitchen. You’re going to love this one!
Why You’ll Love This White Chicken Chili
This beloved recipe has been perfected in my kitchen over countless family dinners, and I’ve discovered it’s the ultimate crowd-pleaser that brings everyone to the table. The beauty of this white chicken chili lies in its versatility and the way it transforms simple ingredients into something truly special.
Easy to make with everyday ingredients you probably already have — much like my Creamy White Chicken Chili
Perfect for busy weeknights using leftover rotisserie chicken
Ready in just 40 minutes from start to finish
Incredibly versatile – works in stovetop, slow cooker, or Instant Pot
Rich and creamy texture that’s absolutely satisfying
Great for meal prep and freezes beautifully for later
Flavors develop even more beautifully overnight
Ingredient Note List
Cooked Shredded Chicken: I always reach for rotisserie chicken because it saves time and adds incredible flavor to this white chicken chili.
Great Northern Beans: These creamy white beans hold their shape beautifully and absorb all the wonderful flavors while adding hearty protein.
Diced Green Chiles: The mild heat and smoky flavor from green chiles give this chili its distinctive character without overwhelming spice.
Yellow Onion: I prefer yellow onions because they become sweet and mellow when sautéed, creating the perfect flavor foundation.
Fresh Garlic: Always use fresh garlic cloves rather than powdered—the aromatic oils make such a difference in the final taste.
Bell Pepper: Any color works, but I often use red or yellow bell peppers for their sweet flavor and beautiful color contrast.
Corn Kernels: Whether fresh, frozen, or canned, corn adds a lovely sweetness that balances the savory elements perfectly.
Cream Cheese: Make sure it’s softened so it blends smoothly into the broth without leaving lumps in your chili.
Heavy Cream: This creates the signature rich, velvety texture that makes white chicken chili so comforting and satisfying.
Monterey Jack Cheese: I love how this cheese melts beautifully and adds a mild, creamy flavor that complements the other ingredients.
How to Cook White Chicken Chili
Step 1. I usually start by chopping all my vegetables first—onion, bell pepper, and garlic—so everything’s ready when I need it.
Step 2. In my favorite Dutch oven, I heat olive oil over medium-high heat and sauté the onion, bell pepper, corn, and garlic until they’re soft and fragrant, about 5 minutes.
Step 3. I’ve found that stirring in the shredded chicken, beans, green chiles, and all the spices at once helps distribute the flavors evenly throughout.
Step 4. My grandmother always said to bring the mixture to a good boil first with the chicken stock—this helps blend all the flavors together before adding the creamy elements.
Step 5. Here’s the key step: I reduce the heat to low before stirring in the softened cream cheese and heavy cream, which prevents curdling and creates that perfect smooth texture.
Step 6. I let everything simmer gently for 15-20 minutes, stirring occasionally, which allows the flavors to meld and the chili to thicken slightly.
Step 7. My husband prefers when I taste and adjust the seasoning at the end with salt, pepper, and a squeeze of fresh lime juice to brighten everything up.
How to Store & Reheat
I usually store leftover white chicken chili in airtight containers in the refrigerator, where it stays fresh for up to 4 days. The flavors actually improve overnight, making leftovers even more delicious than the first serving.
For longer storage, this chili freezes beautifully for up to 3 months. I recommend letting it cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion.
When reheating, I prefer using the stovetop over low heat, stirring gently and adding a splash of chicken broth or cream if it seems too thick. For convenience, the microwave works well too—just heat in 30-second intervals, stirring between each one to ensure even warming.
White Chicken Chili
Creamy white chicken chili made with tender chicken, great northern beans, green chiles, and a velvety blend of cream cheese and heavy cream. Perfect for a cozy, protein-rich dinner.
Chop onion, bell pepper, and garlic. If using raw chicken, cut into bite-sized pieces.
Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, corn, and garlic. Sauté for 5 minutes until softened.
Stir in chicken, beans, green chiles, chili powder, cayenne, garlic powder, and chicken stock. Bring to a boil.
Reduce heat to low and stir in cream cheese and heavy cream until smooth. Season with salt and black pepper.
Simmer for 15–20 minutes, stirring occasionally, until flavors meld.
Stir in lime juice. Ladle into bowls and garnish with Monterey Jack cheese, green onions, avocado, and cilantro. Serve with tortilla chips or strips.
Notes
For best results, soften cream cheese before adding. Adjust cayenne pepper for spice preference. Flavors develop overnight, making this perfect for meal prep. Store in refrigerator for 3–4 days or freeze up to 2 months. Reheat gently before serving.
What to Serve With White Chicken Chili
Warm Cornbread: The slightly sweet, crumbly texture of cornbread is perfect for soaking up every drop of that creamy broth — just like when I serve my Pumpkin Cornbread with fall soups.
Fresh Avocado Slices: The cool, buttery richness of avocado provides a wonderful contrast to the warm, spiced chili.
Crispy Tortilla Chips: These add a satisfying crunch and make the meal feel more interactive and fun for the whole family — similar to pairing my Mexican Chicken Marinade with nachos for a party.
Simple Green Salad: A light salad with lime vinaigrette cuts through the richness and adds fresh, crisp textures to balance the meal.
Mexican Rice: Fluffy, seasoned rice makes this chili even more filling and turns it into a complete, satisfying dinner.
Crusty Sourdough Bread: In my kitchen, I often serve thick slices of sourdough for dipping—it’s always a hit at our table.
FAQs
Can I make white chicken chili with raw chicken instead of rotisserie?
Absolutely! I recommend cutting raw chicken into bite-sized pieces and cooking them in the pot first until no longer pink, then proceeding with the recipe as written.
How can I make this white chicken chili less spicy for kids?
I often reduce or omit the cayenne pepper entirely and use mild green chiles instead of hot ones—this keeps all the flavor while making it family-friendly.
Why did my white chicken chili turn out too thick?
If your chili becomes too thick during cooking, simply stir in additional chicken broth or cream until you reach your preferred consistency—I do this all the time.
Can I substitute the heavy cream with something lighter?
You can use half-and-half or whole milk, but keep in mind that the texture won’t be quite as rich and creamy as the original version calls for.
