Best Chicken Chili Recipe

This Creamy White Chicken Chili post is sponsored by Unilever. The opinions and text are all mine.

Readers agree, this 30 minute, easy White Chicken Chili recipe is โ€œahhhmazing!,โ€ โ€œexcellent!โ€ and โ€œTHE BEST chili Iโ€™ve ever made.โ€ Itโ€™s creamy, comforting, hearty and deeply satisfying elevated by chicken bouillon, sweet corn, creamed corn, salsa verde and cilantro.  This quick White Chicken Chili is ideal for weeknight dinners, fabulous for crowds and tastes even better the next day for meal prep or stress free entertaining.

WATCH: How to make White Chicken Chili (EASY!)

 
up close of a spoon scooping into creamy white chicken chili


 

Here’s Why You’ll Love this Easy White Chicken Chili

  • EXPLODING WITH FLAVOR!ย  This White Bean Chicken Chili is a tangy, zesty explosion of flavor thanks to salsa verde, cilantro and seasonings that all meld together, seeping into the increasingly tender chicken and hearty white beans that will keep you come back for more and moreโ€ฆ
  • LIGHTENED UP. This recipe boasts an intoxicatingly rich and creamy broth made lighter by omitting the cream cheese, and swapping the heavy cream in favor of a roux + half and half and cornstarch, and my favorite light thickening ingredient โ€“ creamed corn.
  • JUICY, FLAVORFUL CHICKEN. The chicken simmers in the soup until tender enough to shred, soaking in all that fiesta flavor.
  • OR SHORTCUT CHICKEN. Swap the chicken thighs for shredded rotisserie chicken when you’re in a hurry (instructions included).
  • FANTASTIC FOR MEAL PREP. This easy White Bean Chicken Chili recipe only tastes better the next day, so you can make it entirely ahead of time for stress free lunches or dinner throughout the week.
  • VERSATILE. Iโ€™ve loaded this White Chicken Chili recipe with chicken, beans and corn, but itโ€™s 100X flexible.ย  Add rice, potatoes, zucchini, tomatoes, spinach, etc. to make it your own because itโ€™s all about the drool worthy broth.
top view of creamy white chicken chili in a bowl with  avocados, cilantro and jalapenos
a ladle scooping up white chicken chili recipe showing how  creamy is
ingredient icon

Best White Chicken Chili Recipe Ingredients

Theย majority of ingredients in this White Chicken Chili recipe are either pantry staple cans or spices you dump into the soup so you can make this meal-in-one any night of the week!ย  In addition to chicken, you will need:

  • Chicken broth: use low sodium broth so we can control the salt. The canned beans are fairly high in sodium, so using a low-sodium broth helps prevent the chili from being overly salty and it allows to amp up the flavor with chicken bouillon.
  • Chicken bouillon: please do not skip!  Knorrยฎ Granulated Chicken Bouillon is a secret ingredient that adds tons of flavor. It is essentially dehydrated vegetables, chicken stock, a small portion of fat, salt, and seasonings AKA it is salt with flavor! 
  • Salsa verdeI use salsa verde instead of green chilies because it boasts TONS of flavor. It is mildly tart, citrusy, bright, and tangy. It is typically made of roasted tomatillos, serrano or jalapeno peppers, onion, garlic, lime juice and cilantro all blended together for you.  You can use my spectacular homemade salsa verde recipe or salsa verde can be found in jars next to the other salsas at your grocery store. Make sure you use MILD salsa verde so there is wiggle room with the spice level.
  • White beans: you can use either cannellini beans (white kidney beans) or Great Northern Beans. Cannellini bean are a little larger but they are both creamy, tender, and nutty
  • Corn:  I use canned corn but you may also use frozen corn but add it towards the end of cooking, just so it has time to warm through, otherwise it can breakdown.  If you happen to be making this recipe when fresh corn is in season, then you can use corn from 2 ears of corn.
  • Cream-style corn: makes the soup extra creamy with the added bonus of subtle sweet cream flavor to balance the salsa verde.
  • Onion: half a large yellow onion or you may substitute the onion with 1 teaspoon onion powder for an easy, no chopping soup.  The salsa verde already has some onion in it, but we want more 😉, same with the garlic.
  • Garlic cloves:  you can substitute the garlic with 1 teaspoon garlic powder.
  • Jalapeno:  remove the seeds and the veins of the jalapeno because they are super spicy. Youโ€™ll only want to add a jalapeno if you want a spicy soup because the salsa verde already has a kick.
  • Half and half:  I often donโ€™t keep half and half on hand, but I do keep heavy cream on hand.  If youโ€™re like me, you can substitute the half and half with half cream and half milk. For a lighter alternative, you may substitute the half and half with evaporated milk mixed with 1 additional tablespoon cornstarch.
  • Flour:  helps thicken the soup by creating a roux. You may substitute with gluten free all-purpose flour.
  • Seasonings:  ground cumin, chili powder, smoked paprika, dried oregano and salt round out the flavor profile.
showing how to make best white chicken chili recipe with a top view of ingredients:  corn, creamed corn, salsa verde, chicken thighs, jalapenos, garlic, white beans and onions

How to Make White Chicken Chili – Easy Recipe

This White Chicken Chili is wonderfully easy to make! Let’s take a closer look at how with step-by-step photos (full recipe in the printable recipe card at the bottom of the post:

Step 1: Sear chicken

  • Pat chicken dry with paper towels; sprinkle with salt and pepper.  Drying the chicken allows the seasonings to stick.
  • Sear chicken in a large Dutch oven/soup pot until golden, about 2 minutes per side. Remove to a plate but leave drippings. 
  • Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor!  The delicious brown bits left in the bottom of the pan will season the entire White Chicken Chili as they permeate the broth.
showing how to make easy white chicken chili by searing chicken thighs in a Dutch oven until golden

Step 2: Sautรฉ aromatics 

  • Sautรฉ the onions and jalapenos for 5 minutes.  Add garlic and cook 30 seconds.
  • Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick). 
  • The flour creates a roux which thickens the soup and then weโ€™ll add half and half later to make the soup thick and creamy.

Step 3: Add soup ingredients

  • Add chicken back to the pot followed by white beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth. 
  • The cornstarch will further thicken the soup without having to add more flour which would mean adding more butter.
showing how to make best white chicken chili recipe by adding white beans, creamed corn, salsa verde, chicken and chicken broth to a soup po

Step 4: Simmer soup

  • Next, we simmer the White Bean Chicken Chili for 12-15 minutes in order to develop and meld the flavors and for the chicken to cook until juicy and tender in the bubbly broth.
  • The technique of cooking chicken covered and gently simmered until cooked through is known as poaching.  I LOVE this fool proof method for cooking chicken as the moist heat gently cooks the chicken and prevents it from overcooking too quickly so you get succulent, tender chicken every time โ€“ as long as you donโ€™t overcook your chicken which is pretty hard to do. That being said, I recommend checking your chicken right at 12 minutes or even earlier if you have extra thin chicken thighs.  You will know they are ready when they easily shred with a fork.
showing how to make white bean chicken chili by adding shredded chicken back to the thickened soup

Step 5: Make it Creamy!

  • At this point the chili will be very thick. Now it’s our chance to make it thick and creamy by adding half and half and cilantro for flavor.
showing how to make creamy white bean chicken chili by adding half and half to the soup pot

Step 6: Adjust to taste

  • As with every recipe, it is important to adjust to taste. Season with salt, pepper, cayenne pepper and/or lime juice to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.
showing how creamy white chicken chili is by scooping up some of the soup

How to Thicken White Chicken Chili

This White Chicken Chili recipe should already be luxuriously thick and creamy due to the flour, half and half and cornstarch, but if you would still like a thicker soup, you can use any of these methods:

  • Cream cheese: soften 4 oz. cubed cream cheese and stir it into the chili over low heat until fully melted.
  • Cheese:  stir in freshly shredded Monterrey Jack cheese until melted.
  • Cornstarch: remove about ¼ cup chili and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup.  Simmer until thickened, about 5 minutes.  Repeat if needed.
  • Flour:  remove about ½ cup chili and whisk in 2-4 tablespoons flour with a fork until smooth then whisk it back into the soup.  Simmer until thickened, about 5 minutes.  Repeat if needed.
  • Creamed corn:  add an additional can of creamed corn.
  • Puree beans: add cannellini beans to a blender along with some of the soup. Puree until smooth to create a paste.  Stir back into the soup and warm through.

Best White Chicken Chili Toppings

The toppings for White Bean Chicken Chili are half the fun of the soup and an important role in the flavor and texture.ย  You can create a toppings bar and let everyone pile on their favorites of:

  • Sour cream:  a must in my book!  It adds a wonderful creaminess but most importantly, cuts through the richness and tanginess of the soup.  You can also use fat free sour cream or Greek yogurt.  
  • Cheese:  Monterrey Jack, sharp cheddar or Pepper Jack for added heat.  Use freshly grated cheese for superior taste and melting ability.
  • Crushed tortilla chips: you canโ€™t beat the CRUNCH of salty, chips or strips!  
  • Cilantro:  chopped cilantro adds a fresh, zesty flair. 
  • Lime juice:  the salsa verde is pretty tangy so you probably wonโ€™t need it, but you can always add more for a zippier soup.  
  • Avocado:  chopped or sliced avocados add a wonderful creaminess. 
  • Hot Sauce: pass around the hot sauce so individuals can customize the heat.
  • Sliced jalapenos: also a fabulous topping for those who want more heat.

Best White Chicken Chili Recipe Tips

  • Prep Ahead.  You can trim your chicken, chop your onions, jalapenos and garlic and prep all your topping ahead of time.
  • Use chicken thighs. This White Chicken Chili recipe will work with chicken breasts or chicken thighs, but for best flavor use chicken thighs or shredded rotisserie chicken.  
  • Rotisserie chicken. Stock shredded chicken or rotisserie chicken portioned into 3 cup freezer bags so you always have chicken ready to add to any soup, casserole or pasta.
  • Stir often.  The soup can stick to the bottom and burn while itโ€™s simmering because itโ€™s quite thick, so youโ€™ll want to stir often so the bottom doesnโ€™t burn.  
  • Make it less thick. I love my soup thick and creamy BUT the consistency is totally up to you!  For a thinner soup, simply add additional chicken broth.
  • Season to taste.  Spice it up with hot sauce or cayenne pepper, add lime juice for more tanginess, add Knorrยฎ Granulated Chicken Bouillon to enhance the flavors.
two hands holding a bowl of best white chicken chili  recipe

Best White Chicken Chili Recipe Variations

This White Chicken Chili recipe is fabulous as written, but feel free to make it your own with different veggies, adding rice, etc.

  • Add rice.  Add 1 cup of long grain white rice after the chicken has been cooking for 5 minutes and simmer for 8-12 minutes.  You will need to add additional chicken broth to accommodate the rice.
  • Use rotisserie chicken. To make this recipe even easier, skip searing the chicken thighs and sub in shredded rotisserie chicken instead.
  • Swap protein.  Substitute the chicken with ground beef or ground turkey and brown with the onions.
  • Make it vegetarian. Omit the chicken and add an extra can of beans.
  • Add vegetables. Add any of your favorite veggies such as bell peppers, zucchini, chayote, sweet potatoes, butternut squash, etc.
  • Add cream cheese.  Omit the cornstarch and add 4 oz. softened cream cheese to the chili at the end of cooking. 
  • Add sour cream. Stir sour cream directly into the chili instead of individual servings.
  • Make non-creamy chili.  Omit the flour and cornstarch and replace the half and half with chicken broth.
  • Make it cheesy.  Stir Monterrey Jack cheese directly into the soup.   
  • Make it spicy. Stir in hot sauce or cayenne pepper to amp up the heat.
  • Swap in canned mild diced green chilies.  Substitute the salsa verde for 2 cans of mild diced green chilies and add 2 cups chicken broth.  The chili wonโ€™t be quite the same because salsa verde is tomatillos, garlic, cilantro, jalapenos, etc. all in one, but if diced green chilies are all you have on hand, it will still be tasty.  
  • Beans. ย You can try pinto beans, garbanzo, beans, etc.
a spoon sitting in a bowl of white bean chicken chili showing how creamy it is

Best Chicken Chili Recipe Storage

Best White Chicken Chili Recipe Easy FAQs

IS THIS white chicken CHILI SPICY?

This White Bean Chicken Chili is โ€œmediumโ€ spicy if you add the jalapeno.ย  To make the chili less spicy, omit the jalapeno or if youโ€™re not sure, omit the jalapeno.ย  You can always add cayenne pepper or hot sauce to taste if you would like more heat. Also take care you use mild salsa verde even if you want a spicy soup.ย  There is a lot of salsa verde in the recipe so if you use medium salsa verde, your chili will be hot!

WHAT IS WHITE CHICKEN CHILI?

Before we dive into this recipe, what exactly is White Chicken Chili?ย  White Chicken Chili is exactly what it sounds like.ย  It is a chili made with white beans instead of kidney beans or black beans and chicken instead of beef.ย  It often is made creamy by melting cream cheese in the chili or adding heavy cream although some White Chicken Chili recipes maintain a clear broth.ย 
White bean chicken chili is heavy on green chilies (or in this recipe, salsa verde) and cumin to create a tangy, bright profile, instead of chili powder and paprika which create an earthy, rich flavor profile.ย  Both chili variations are scrumptious, and both belong in your recipe binder.

up close top view of a bowl of easy white chicken chili

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White Chicken Chili Recipe (Easy!)

This white chicken chili is creamy, comforting, hearty and deeply satisfying. Itโ€™s destined to become a new easy family favorite that everyone will beg you to make again and again. This white chicken chili recipe is made with juicy, shredded chicken, white beans and sweet corn in a lusciously creamy broth spiked with salsa verde then topped with refreshing sour cream, zesty cilantro, creamy avocados and salty, crunchy tortilla chips AKA the perfect spoonful. This quick and easy white chicken chili is ideal for weeknight dinners but also fabulous for crowds. Itโ€™s a make ahead friendly, pantry friendly meal-in-one that will be a repeat favorite for years to come.
Servings: 8 servings
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes

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Ingredients

  • 1 pound boneless skinless chicken thighs, patted dry OR rotisserie chicken (see notes)
  • 1/2 large yellow onion chopped
  • 1 jalapeno seeded and minced if you want spicy
  • 1/4 cup flour
  • 4 cloves garlic minced
  • 2 14.5 oz. cans Great Northern Beans drained and rinsed
  • 1 15 oz. can cream style corn
  • 1 15 oz. can sweet corn drained and rinsed
  • 1 16 oz. jar mild salsa verde
  • 3 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 tablespoon Knorrยฎ Granulated Chicken Bouillon
  • 2 teaspoons ground cumin
  • 1/2 tsp EACH smoked paprika, dried oregano, salt

Add later

  • 1 1/2 cups half and half
  • 2 tablespooons minced cilantro (optional)

Instructions

  • Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
  • Sautรฉ aromatics: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for 5 minutes. Add garlic and cook 30 seconds.
  • Cook roux: Sprinkle in flour and cook one additional minute while stirring (it will be thick).
  • Add ingredients: Add chicken back to the pot followed by beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
  • Simmer: Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board, shred, then stir back into the soup. Stir in half and half and cilantro and warm through.
  • Season to taste: Add additional half and half or broth to thin to desired consistency if you like. Season with salt/pepper/cayenne pepper to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.

Video

Notes

*Don’t miss the recipe video located at the top of the post!

Cooking Tips

  • *Rotisserie chicken:ย  To use rotisserie chicken, add about 2 ½ cups shredded chicken to the soup when the recipe calls for adding the shredded chicken back to the soup at the end of step 5.
  • Customize spice level:ย  This recipe i is โ€œmediumโ€ spicy if you add the jalapeno.ย  To make the chili less spicy, omit the jalapeno or if youโ€™re not sure, omit the jalapeno.ย  You can always add cayenne pepper or hot sauce to taste if you would like more heat. Also take care you use mild salsa verde even if you want a spicy soup.ย  There is a lot of salsa verde in the recipe so if you use medium salsa verde, your chili will be hot!
  • Gluten free: Use gluten-free flour โ€“ the rest of the ingredients should be gluten free.
  • Recipe variations:ย  See post for how to use cream cheese, sour cream, other veggies, etc.ย 
  • Stir often:ย  The soup can stick to the bottom and burn while itโ€™s simmering because itโ€™s quite thick, so youโ€™ll want to stir often so the bottom doesnโ€™t burn. ย 
  • Make it less thick: ย I love my soup thick and creamy BUT the consistency is totally up to you! ย For a thinner soup, simply add additional chicken broth.
  • Season to taste:ย  Spice it up with hot sauce or cayenne pepper, add lime juice for more tanginess, add Knorrยฎ Granulated Chicken Bouillon to enhance the flavors.

HOW to store and reheat

  • Storage:ย  this recipe tastesย even better the next day!ย  It will last in the refrigerator for up to 5 days in an airtight container.ย 
  • Stove:ย  reheat large batches on the stove over medium low heat, stirring occasionally โ€“ about 10 minutes.
  • Microwave:ย  transfer individual servings to a microwave-safe dish and cover with a microwave-safe lid or paper towel. ย Microwave for 90 seconds, stir, then continue to microwave at 30-second intervals, if needed.
  • Crockpot:ย  transfer soup to a crockpot and heat on low for 1-2 hours.ย  The time will depend on how much soup you have remaining.

How to freezeย ย 

As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze White Bean Chicken Chili with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing โ€“ then you will have no problem.ย  Alternatively, you can swap the half and half for evaporated milk.ย  If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup. You also may want to add some fresh heavy cream or softened cream cheese to improve the grainy texture.

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56 Comments

  1. Marie says

    This is by far the best white chicken chili recipe I have ever made. Had guests over and they just loved it! Served with all of the toppings. The recipe is easy and tastes even better the next day. The bouillon granules must be the secret ingredient that adds an additional depth of flavor. Thank you!

    • Jen says

      Thanks you so much for the glowing review Marie! I’m so pleased you and your guests all loved it! And you’re so right about the bouillon – I add it to everything!

      • Lyndsay Speikes says

        This soup is ahhhmazing! Only alteration I make is I add (2) cans of pinto beans in addition to the (2) cans of northern beans. I also use fresh corn in place of the canned corn (I still use the creamed corn) and I roast my corn on my gas stovetop a bit to give it a char. I always add half and half or heavy cream too. Absolutely love all of your recipes!!

        • Jen says

          I’m thrilled that you love the recipe and made it your own!

  2. Susan LaMorie says

    I donโ€™t typically write reviews, but I just made this and it is delicious. This will be my go to from now on. I followed the recipe to the letter other than I used an extra jalapeรฑo and left some seeds for a little extra heat.
    Thanks for sharing this wonderful recipe.

    • Jen says

      Thank you so much for your glowing review, Susan! I am so happy you enjoyed this, and thrilled that it’s your new go-to!

  3. Lindsey lapree says

    Absolute favorite chicken chili recipe. Thank you Thank you Thank you!

    • Jen says

      Hi Lindsey! I am so glad that you loved it!

  4. Greg says

    I don’t know why I’m surprised at this point but holy crap. Easily the best chili I’ve ever made, white or red. 2 mods from your list of adds.. half cup of white rice and 1 cup of pepperjack cheese.. thickened it up beautifully. As always, your final photo which is incredible has jalapeno slices on it but recipe has you using all of them along the way. I moved some aside but Pinterest loves to add Jalapenos and Parsley at the end for the photo even though it’s not mentioned. Tiny quibble. But we were swooning over every bite ( Do NOT skip the crumbled tortilla chips.. a few drops of good hot sauce are very welcome as well). But it’s 5 stars. I’ll make it for the rest of my life.

    • Jen says

      Wow, thank you so much Greg! I am thrilled that it was such a hit!

  5. Lindsay says

    This is the best white chicken chili recipe Iโ€™ve found. Thank you! I used chicken bone broth and medium salsa verde to amp up some flavor as I only boil/shred the chicken beforehand since I like to use breasts.

    • Jen says

      Thank you! I’m so happy to hear that you enjoyed it!

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