Creamy, cozy, and weeknight-easy. Tender shredded chicken, white beans, mild green chiles, and warm spices simmer into a silky white chili you can make on the stovetop (30–40 minutes) or in the slow cooker. Family friendly with easy spicy or dairy-free tweaks, trust me, you’ll love it.
Why you’ll love it
- One pot (or crockpot)
- Rotisserie or chicken breast friendly
- Creamy without feeling heavy
- Freezer and meal-prep ready
Ingredients (names + purpose)
Full measurements in the card below.
- Shredded cooked chicken or rotisserie — fast protein
- White beans (cannellini/Great Northern) — creamy body
- Mild diced green chiles — gentle heat, tang
- Yellow onion, garlic — savory base
- Chicken broth — soup base
- Ground cumin, dried oregano, ground coriander — classic white chili flavor
- Chili powder, black pepper — warmth
- Cream cheese + sour cream (or Greek yogurt) — creamy finish (optional for “healthy” use yogurt)
- Fresh lime juice — brightness
- Neutral oil, kosher salt
Make it thicker: lightly mash some beans in the pot.
How to make it (stovetop)
- Sauté base – Oil in a pot over medium. Cook onion 4–5 min; add garlic 30 sec.
- Bloom spices – Stir in cumin, oregano, coriander, chili powder, salt, pepper for 30 sec.
- Simmer – Add broth, beans, green chiles; simmer 10 min.
- Add chicken – Stir in chicken; simmer 5 min.
- Creamy finish – Lower heat. Melt in cream cheese, whisk in sour cream until smooth. Add lime juice; adjust salt.
Slow cooker (crockpot)
Add everything except cream cheese/sour cream/lime. Cook Low 4–5 hrs. Stir in cream cheese and sour cream at the end, warm through, finish with lime.
Healthy tweaks
- Use Greek yogurt instead of sour cream/cream cheese (stir off heat).
- Dairy-free: skip dairy; add a splash of coconut cream and mash extra beans.
Pro tips
- Don’t boil after adding dairy—keep it gentle.
- For spicy, add diced jalapeño with the onion.
- For ultra-creamy, blend 1 cup of the chili then stir back in.
Serve with
Warm tortillas, rice or cauliflower rice, roasted corn, simple green salad.
Make ahead & storage
Fridge 4 days. Freeze up to 2 months. Reheat gently with a splash of broth.
White Bean Chicken Chili
Creamy white chicken chili made with shredded chicken, white beans, mild green chiles, and warm spices. Easy to make on the stovetop or in the slow cooker.
Ingredients
Equipment
Method
- Sauté onion in oil 4–5 minutes, then add garlic and cook 30 seconds.
- Stir in cumin, oregano, coriander, chili powder, salt, and pepper; cook 30 seconds until fragrant.
- Add chicken broth, white beans, and green chiles. Simmer 10 minutes.
- Add shredded chicken and simmer another 5 minutes.
- Lower heat. Melt in cream cheese if using, then whisk in sour cream or Greek yogurt until smooth. Add lime juice to taste.
- Adjust seasoning and serve hot.
Nutrition
Notes
Mash 1 cup beans for thicker chili. For slow cooker: add everything except dairy and lime; cook on Low 4–5 hours. Stir in cream cheese, sour cream, and lime juice just before serving.