White Chicken Chili Recipe (2024)

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This White Chicken Chili recipe is hearty, creamy, and has become a new favorite!! Best of all, it’s ready in 30 minutes or less!

Traditional beef chiliis always a safe bet for potlucks and chili cook-offs but we love this White Chicken Chili, especially served with cornbread.

White Chicken Chili Recipe (1)

All-time favorite!

We love soup season!

And we also love chili cook-offs and potlucks in the fall. One of our go-to’s that gets rave reviews (and awards) is this White Chicken Chili recipe. Everyone loves it.

Here’s why:

  • Especially easy and quick. This recipe is prepped in 5 minutes and finished in under 30 minutes.
  • Stovetop or Crock Pot. It can be made both ways, which is great if you’re in a rush or want to dump and go in the slow cooker.
  • Award Winning! It’s so good that it’s constantly winning Chili cook-offs. With so much flavor and so many ways to customize, it’s sure to be a hit!

Along with some of our favorites like Cheesy Potato Soup and Chicken Tortilla Soup, this White Chicken Chili is one we always have on repeat.

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White Chicken Chili Ingredients

  • Chicken Broth – We use full-sodium but if using a lower sodium, you may need to add a little more salt.
  • Great Northern Beans – Great Northern Beans are a medium sized white bean. They can be substitutes with a smaller navy bean or larger white kidney beans (cannellini beans).
  • Shredded Chicken – I like to use my crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken then shred it or even Rotisserie chicken.
  • Diced Green Chilies – Mild or hot – whichever you prefer.
  • Spices: ground cumin, garlic powder, dried oregano, dash of black pepper. For extra heat, sprinkle in: cayenne pepper, red chili flakes or a white chili powder. You can also add a chopped onion or onion powder for more flavor.
  • Cheese. Shredded Monterey Jackor Mexican blend cheese
  • Sour Cream. Greek yogurt can be substitutes for sour cream.
  • Toppings + Garnish. Top with your favorite cheese such as Monterey Jack Cheese, cheddar cheese, or Mexican cheese Blend, as well as more sour cream, cilantro, sliced avocado, lime wedges (or lime juice) or Tortilla strips.
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How to Make White Chicken Chili

  1. COMBINE. Begin by throwing all the ingredients, except the sour cream and cheese, into a large pot.
  2. SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
  3. SOUR CREAM + TOPPINGS. Right before serving, stir in the sour cream and cheese until it’s melted.

In the crockpot

To make in the slow cooker, add all the ingredients(minus the sour cream and cheese) into the crockpot and cook on low for 2 hours and you’re set!

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White Chicken Chili Recipe (5)

recipe tips + SIDES

How to thicken?Here are a couple ways to thicken chilis and soups.

  • Cornstarch: Use 2 tablespoons per cup of chili. In a separate bowl mix 2 table spoons cornstarch with 2 tablespoons cold water until it’s very smooth. Then, gradually stir the mixture into the hot liquid until it’s blended.
  • Add softened cream cheese. This will not only add a layer of flavor but thicken up the soup.
  • Use heavy whipping cream along with, or in place of, the sour cream to thicken the soup.

What sides go well with chili? So many, but here are some of our favorites:

  • Mexican Cornbread
  • Jalapeno Popper Dip
  • Classic Cornbread
  • Cornbread Muffins
  • Tortilla Chips + Salsa
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Recipe FAQ

How to store? Chicken Chili shouldn’t be left out on the counter for more than 2 hours.You can store the chili in an airtight container in the fridge for 2-3 days.

How to reheat? Reheat in the microwave, stove top, or crock pot until the desired temperature.

How to freeze? If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.

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For more chili recipes:

Pumpkin Chili

45 mins

Wendy’s Chili Recipe

1 hr 15 mins

Recipe Video

Best Chili Recipe

35 mins

Recipe Video

White Chicken Chili Recipe (12)

White Chicken Chili Recipe (13)

5 from 158 votes

White Chicken Chili Recipe

By: Lil’ Luna

White Chicken Chili is hearty, creamy, and has become a new favorite!! Best of all, it's ready in 30 minutes or less!

Servings: 8

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Ingredients

  • 4 cups chicken broth
  • 3-4 (15.5-ounce) cans Great Northern Beans, drained and rinsed
  • 2 cups cooked, shredded chicken
  • 1-2 (4-ounce) cans diced green chiles
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • dash of pepper
  • 2 cups shredded Monterey Jack, or Mexican blend cheese
  • 1 cup sour cream

Instructions

  • In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano and pepper over medium-low heat.

  • Simmer for 20–30 minutes, or until soup is heated through.

  • Right before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.

Video

Notes

Slow Cooker Directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1–2 hours. Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.

Store. Chicken Chili shouldn’t be left out on the counter for more than 2 hours.You can store the chili in an airtight container in the fridge for 2-3 days.

Reheat. Reheat in the microwave, stove top, or crock pot until the desired temperature.

Freeze.If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.

Nutrition

Serving: 1cup, Calories: 214kcal, Carbohydrates: 2g, Protein: 14g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 941mg, Potassium: 169mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 404IU, Vitamin C: 7mg, Calcium: 251mg, Iron: 1mg

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

Additional Info

Course: Soup

Cuisine: American

Making this recipe? Tag us!

Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Categorized as: American Recipes, Chicken, Cuisines, Fall, Main Dishes, Recipes, Seasonal Recipes, Soups, Winter

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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White Chicken Chili Recipe (2024)

FAQs

What is the trick to a good chili? ›

Rumi Spice's top tips for making chili:
  1. Brown the Meat.
  2. Don't Forget Vegetables.
  3. Elevate with Extra Flavor.
  4. Only Add Flavorful Liquids.
  5. Opt for Dried Beans.
  6. Season Early and Often.
  7. Add Some Acidity at the End.
  8. Top It Off.

Why is my white chicken chili not thick? ›

The easiest option for thickening chili is to let the problem solve itself over a slow simmer. Set the heat to low, take off the lid (if you're using one), and allow your chili to gently bubble for an extra 15 minutes or until the liquid from the chili evaporates enough to reach the consistency you prefer.

How to thicken white chicken chili without cornstarch? ›

Usually, 1 to 2 tablespoons of cornmeal are all you will need to get a nice, thick texture. Let the chili simmer for an additional 10 minutes or so, stirring frequently until you've reached your desired thickness.

How to thicken white chicken chili with flour? ›

Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.

What is your chili secret ingredient? ›

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

What is a good thickening agent for white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

What can I add to white chicken chili to thicken it? ›

From the Editor
  1. Use a cornstarch slurry: Mix together equal parts cornstarch and cold water, then stir it into the chili.
  2. Simmer the chili longer: The longer you simmer the chili, the thicker it will be. ...
  3. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.
Oct 19, 2023

What to add to white chicken chili to thicken? ›

Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

When to add beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

Why put cornmeal in chili? ›

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

What is the best liquid for chili? ›

Beef Broth: Provides liquid and enhances the beefy flavor of the chili. Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili's thick texture. Molasses: Offers a touch of sweetness to balance the heat and spices.

How does Martha Stewart make chili? ›

Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

How do you pimp up a chilli? ›

And then my friends, there are the chilli toppings; a topic about which I have so much to say ...
  1. Sliced fresh chillis.
  2. Jalapeno peppers from a jar.
  3. Sliced spring onions.
  4. Pickled Red Onions.
  5. A squeeze of lime from a lime segment.
  6. Avocado - either sliced or made into a guacamole.

Should you add sugar to chili? ›

The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.

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