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White Chicken Chili is the cozy, creamy bowl we crave the second the weather turns, and it comes together in one pot with hardly any fuss. I threw this together on a busy weeknight when the girls were starving and the fridge was nearly empty, and it has been on repeat ever since. If you love a good pot of slow cooker chili, this lighter, brothy cousin is about to become your new favorite.
Made with lean shredded chicken, hearty white beans, and a warm blend of spices, this white chicken chili tastes like it simmered all day but is secretly weeknight easy.
White Chicken Chili Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 1 hour 20 minutes
- ⏳ Total Time: 1 hour 30 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 350kcal
- 🌶️ Flavor Profile: Cozy, mildly spiced, and creamy (tender chicken, white beans, warm cumin and chili)
- ✋ Difficulty: Easy, a true one pot dinner like our slow cooker chicken and dumplings
Quick Answer
Simmer boneless chicken breasts in chicken stock with cumin, chili powder, and other warm spices until cooked through, then shred the chicken and return it to the pot. Add corn and white beans, mashing one can of beans to thicken things naturally, then stir in a quick cornstarch slurry. Simmer a few more minutes until creamy and serve with your favorite toppings.
Jump to:
- White Chicken Chili Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chicken Chili
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chicken Chili FAQs
- Other Recommended Cozy Soup Recipes
- Best White Chicken Chili Recipe
Why This Recipe Works
Click to see the technique science
- Mashing one can of beans builds creaminess. Smashing half the beans and stirring them back in thickens the chili into a creamy bowl with no dairy required.
- Simmering the chicken in the broth. Cooking the chicken breasts right in the seasoned stock infuses them with flavor and makes them fall apart easy to shred.
- A layered spice blend. Cumin, chili powder, paprika, and a touch of chipotle give deep, warm flavor without making the chili too spicy for the kids.
- A cornstarch slurry finishes it off. A quick slurry gives the chili a silky body and keeps it naturally gluten free.
- Great northern beans hold their shape. These creamy white beans stay tender without turning to mush, and they pack in filling fiber.
- It is all done in one pot. Everything simmers together so the flavors meld and there is barely any cleanup at the end.
Why You’ll Love This Recipe
- Light but satisfying. At around 350 calories a bowl and loaded with lean protein and fiber, it fills you up without weighing you down.
- One pot and weeknight easy. Everything simmers in a single pot, just like our copycat Chili’s chicken enchilada soup.
- A cozy crowd pleaser. Mild enough for the kids but easy to spice up for the adults at the table.
- It earns a spot in the rotation right next to our venison stew.
Key Ingredients
White chicken chili keeps the ingredient list short and the flavor big. Here is what each one brings to the pot.
- Chicken Breasts: Boneless, skinless breasts stay lean and shred beautifully after simmering in the broth.
- Great Northern Beans: Creamy white beans are the backbone of the chili. Mash one can to thicken it naturally and leave the other whole for texture.
- Corn: Sweet corn adds little pops of brightness against the warm spices. Fresh off the cob is best, but frozen works great.
- Chicken Stock and Tomato Bouillon: Together they build a savory, full bodied base in less time than homemade broth.
- Warm Spice Blend: Cumin, chili powder, paprika, and a little chipotle powder give the chili its cozy, layered flavor.
- Cornstarch: A simple slurry thickens everything into a creamy, gluten free bowl.
See recipe card for exact quantities.
Variations and Substitutions
This white chicken chili is easy to make your own. Here are a few favorite swaps.
- Use shredded rotisserie or leftover chicken to skip the simmer step entirely.
- Stir in a few ounces of cream cheese or a scoop of sour cream for an extra rich, creamy version.
- Swap in boneless chicken thighs for even juicier meat.
- Add a can of diced green chiles or a chopped jalapeno for more heat.
- Keep it light and GLP-1 friendly by loading up on extra beans and chicken and skipping the cheesy toppings.
- Make it hands off in the slow cooker or Instant Pot, then shred and thicken at the end.
- In the mood for something different? Our classic croque monsieur scratches a similar itch.
How to Make White Chicken Chili
- Add the chicken breasts, chicken stock, water, bouillon, all the spices, bay leaf, and salt to a large pot. Bring to a boil, then cover, reduce to a simmer, and cook for one hour.
- Remove the chicken and let it cool just enough to handle. Dice or shred it into bite sized pieces.
- Return the shredded chicken to the pot of seasoned broth.
- Stir in the corn and one can of beans. Mash the second can of beans and add them in to thicken the chili naturally. Simmer uncovered for 20 minutes.
- Whisk the cornstarch and water together, then slowly pour the slurry into the pot while whisking constantly.
- Simmer for 3 more minutes until thickened and creamy. Serve hot with all your favorite toppings.
Recipe Tips & Tricks
- Mash one can of beans before adding them in. It is the easiest way to get a creamy chili without any cream.
- Do not skip the bay leaf. It quietly rounds out the whole pot while the chicken simmers.
- Shred the chicken while it is warm. It pulls apart far easier than once it has cooled completely.
- Add the slurry slowly while whisking so the chili thickens evenly with no lumps.
- Taste before serving and adjust the salt and chipotle to your liking.
- Use low sodium stock so you stay in control of the salt level.
- Pile on the toppings. Shredded cheese, a squeeze of lime, cilantro, avocado, and tortilla strips take it over the top.
- Make it a full spread. Our chicken tamales rounds out the table.
Serving Ideas and Suggestions
Set out a little toppings bar and let everyone build their own bowl. We love shredded cheese, a dollop of sour cream, fresh cilantro, sliced avocado, a squeeze of lime, and crunchy tortilla strips over a steaming bowl of white chicken chili.
For a heartier spread, serve it with warm cornbread, quesadillas, or a simple green salad. It is the same comfort food energy as our chicken enchilada soup and chicken and sausage gumbo.
Hosting a game day or chilly night in? Put this chili next to a pot of our award winning slow cooker chili and let folks try both, or round things out with our cozy slow cooker chicken and dumplings.
White Chicken Chili FAQs
Great northern beans are the classic choice for white chicken chili because they are creamy and hold their shape. Cannellini beans or navy beans also work well. Mashing one can helps thicken the chili naturally.
This white chicken chili is warm and cozy rather than fiery. The chili powder and a little chipotle add depth without much heat. For a spicier bowl, add diced jalapeno or extra chipotle powder.
Yes. Add everything except the corn, beans, and cornstarch slurry and cook on low for 6 to 7 hours. Shred the chicken, stir in the corn and beans, thicken with the slurry, and cook 20 more minutes.
There are two easy ways. Mash one can of the white beans and stir them back in, then finish with a cornstarch slurry of equal parts cornstarch and water. Simmer a few minutes until it reaches the creamy texture you want.
Shredded cheese, sour cream, fresh cilantro, sliced avocado, a squeeze of lime, and crushed tortilla chips are all classic. Pickled jalapenos and hot sauce are great for anyone who wants extra heat.
Store leftover white chicken chili in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight and reheat gently on the stove, adding a splash of stock if it thickened too much.
Serve a scoop of our fluffy Spanish Rice on the side.
carrot soup
grilled steak tacos
carrot soup
grilled steak tacos
Still filling out the menu? Readers love pairing this one with our spinach quiche, jalapeno cornbread, homemade tortilla chips, and our bacon wrapped dates.
And when you are planning next week’s dinners, our turkey tetrazzini, pickled red onions, and artisan bread keep the same easy comfort going.
Best White Chicken Chili Recipe
Ingredients
- 2 chicken breasts boneless, skinless
- 32 ounces chicken stock
- 2 cups water
- 1 chicken tomato bouillon cube
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- 1 bay leaf
- ½ tsp kosher salt
- 1 cup corn I prefer fresh cut off the cob
- 30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed
Cornstarch Slurry:
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.2 chicken breasts, 32 ounces chicken stock, 2 cups water, 1 chicken tomato bouillon cube, 2 teaspoons ground cumin, 1 teaspoons paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chipotle powder, 1 bay leaf, ½ tsp kosher salt
- Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
- Add the chicken back to the pot.
- Add the corn to the pot along with one of the cans of beans.1 cup corn, 30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed
- Take the other can of beans and mash them. Place mashed beans into the pot.
- Simmer for an additional 20 minutes uncovered.
- Mix together the cornstarch and the water in a small bowl.2 tablespoons water, 2 tablespoons cornstarch
- While whisking continuously, slowly pour in the cornstarch slurry.
- Simmer for an additional three minutes until thickened. Serve with desired garnishes.
Video
Notes
- You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
- If you can’t find fresh corn you can use canned.
- You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
- This recipe can be frozen, see my tips above on how to do that.
- There are other things you can add to this chili, see above for some of my ideas!
- If you can’t find chicken tomato bouillon you can use a regular chicken bouillon or skip this ingredient.
- Double this recipe for larger crowds or for meal prepping.
Nutrition
Love This Recipe?
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This was so much fun to make and tasted even better than it looks.
These recipes look so yummy. Can’t wait to try it. Love all the tips and recommendations listed above it. I copied them also. Thanks so much!!
There is chicken bouillon then there is tomato chicken bouillon. I normally find it in the Hispanic section in the grocery store, however, if you cannot find it regular chicken bouillon works too!
I’ve never heard of “chicken tomato bouillon” cube. Did you just mean chicken bouillon cube. Recipe sounds good, but wanted to know what this was before I rated it. I’ve made a copy, but will await your answer, before I make the recipe.
Thanks, Jan
I love chicken chili and am totally saving this for the new year!
So happy I don’t sweat to death eating meals like this! I’ve been looking forward to cooler weather, and this chili is going on my meal planning sched!