I can’t wait to share my White Chili Chicken Recipe that layers chicken, beans, and chiles into a healthy, flavor-packed bowl ready in under 40 minutes.

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I love finding a recipe that feels special but isn’t a production. This Easy White Chicken Chili grabbed me because it uses tender boneless skinless chicken breasts and creamy cannellini beans, yet comes together fast.

I’ve tried versions everywhere, from Weight Watchers White Chicken Chili Easy posts to casual Chili Recipe Stovetop threads, and this one somehow nails depth of flavor without fuss. Its comfort that won’t slow you down, with little surprises that make you curious what I did differently.

I dont pretend it’s gourmet, but you’ll wanna taste it right away and then tell someone about it.

Ingredients

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Chicken: Lean protein fills you up, builds muscle, keeps chili hearty and satisfying
Beans: High in fiber and carbs, adds creaminess and makes it more filling
Cream cheese and sour cream: Rich dairy gives silky texture, adds fat and tang
Green chiles: Mild heat and smoky flavor, little spice, not very sweet
Onion and garlic: Onion brings sweetness, garlic gives savory depth, both boost aroma
Cilantro and lime: Fresh herbs and citrus brighten bowl, cut richness and add brightness
Monterey Jack cheese: Melts into gooey topping, adds saltiness and creamy mouthfeel
Olive oil: Used for sauteing, adds subtle fruitiness and healthy monounsaturated fats

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow or white onion, diced

3 cloves garlic, minced

1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces

2 (15 ounce) cans great northern or cannellini beans, drained and rinsed

1 (4 ounce) can diced green chiles, mild or hot

3 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon kosher salt, plus more if needed

1/4 teaspoon cayenne pepper or red pepper flakes, optional

4 ounces cream cheese, softened

1/2 cup sour cream or plain Greek yogurt

1 cup shredded Monterey Jack or pepper jack cheese

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Sliced avocado, chopped green onions, tortilla chips and extra cheese for topping, optional

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and saute until soft and starting to brown, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

2. Add the 1 1/2 pounds chicken pieces to the pot and sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 teaspoon kosher salt and the 1/4 teaspoon cayenne or red pepper flakes if you want heat. Brown the chicken a few minutes so it gets some color. If you’re using a crockpot instead, put the raw chicken, onion, garlic and all the spices into the crockpot now and skip the browning.

3. Stir in both cans (drained and rinsed) of beans and the 4 ounce can of diced green chiles. Pour in 3 cups low sodium chicken broth. If you like a creamier chili, scoop out about a cup of the beans before adding them and mash those later. For stovetop bring to a simmer and cook 15 to 20 minutes until chicken is cooked through; for crockpot cook on low 4 to 6 hours or high 2 to 3 hours.

4. If you reserved and mashed beans, stir them back in now to thicken the broth, or use an immersion blender to puree about a third of the chili for a thicker, velvety texture. Taste and add more salt or pepper if needed.

5. Remove the chicken briefly and shred with two forks or chop into smaller pieces, then return it to the pot. This gives better texture than leaving giant chunks, but either way works.

6. Reduce heat to low and add the 4 ounces softened cream cheese, stirring until it melts into the soup. Then stir in 1/2 cup sour cream or plain Greek yogurt and 1 cup shredded Monterey Jack or pepper jack cheese until smooth and creamy.

7. Finish with 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Give it a final taste and adjust seasoning – a little extra salt, lime, or cayenne will brighten it up if it seems flat.

8. Serve hot topped with sliced avocado, chopped green onions, extra shredded cheese and tortilla chips for crunch. Leftovers thicken in the fridge; thin with a splash of broth when reheating.

9. Quick tips: soften the cream cheese first so it blends easier; brown the chicken for more flavor; mash beans or use an immersion blender if you want a thicker body; if using thighs they stay juicier, breasts cook faster so watch them.

10. Timing note: total active stovetop time is about 30 to 40 minutes. Crockpot gives hands-off convenience but longer cook time, about 2 to 6 hours depending on setting. Enjoy, and don’t forget the lime at the end, it really wakes the whole thing up.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven for browning and simmering
2. Chef’s knife for cutting chicken and chopping onion and cilantro
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Can opener and colander or sieve for draining and rinsing beans
6. Measuring cups and spoons for broth and spices
7. Immersion blender or potato masher if you want a thicker, creamier chili
8. Two forks for shredding the cooked chicken
9. Ladle and bowls for serving

FAQ

Q: Can I make this in a crockpot as well as on the stove? A: Yes. For stovetop, sauté onion and garlic in olive oil, add chicken, beans, chiles, spices and broth, simmer 20-25 minutes until chicken is cooked then stir in cream cheese, sour cream, cheese, lime and cilantro. For crockpot, you can skip browning: put raw chicken, beans, chiles, spices and broth in the slow cooker and cook on low 4-6 hours or high 2-3 hours. Shred the chicken, then stir in the cream cheese, sour cream and cheese during the last 15-30 minutes so dairy melts smooth.

Q: Can I use pre-cooked or rotisserie chicken? A: Totally. If using shredded cooked chicken add it near the end and heat through about 10-15 minutes so it doesn't dry out. You also save time and the chili still has great flavor.

Q: How do I thicken or thin the chili? A: To thicken, mash a cup of the beans against the pot side, simmer uncovered for 10 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened. Instant potato flakes work quick too. To thin, add more chicken broth a little at a time until you like the consistency.

Q: Can I freeze this chili? A: Yes, but for best texture freeze before adding the cream cheese and sour cream. Freeze in airtight containers up to 3 months. Thaw overnight, reheat gently and then stir in the dairy and fresh cilantro. If you freeze with dairy included it might separate a bit, but stirring over low heat usually fixes it.

Q: How do I control the spice level? A: Use mild diced green chiles and skip the cayenne or red pepper flakes for mild. Add cayenne, use hot green chiles, or stir in pepper jack cheese for more heat. Taste as you go and add lime juice at the end to brighten flavors which can make it seem less flat or overly spicy.

Q: Any good substitutions for dietary needs? A: Yes. Swap chicken for turkey or use firm tofu for vegetarian, use low fat Greek yogurt instead of sour cream, and use a dairy-free cream cheese and vegan cheese to make it dairy-free. If you want a bit more fiber add corn or swap one can of beans for black beans.

Easy White Chicken Chili Recipe (Stovetop Or Crockpot) Substitutions and Variations

Chicken: use about 3 cups shredded rotisserie chicken or leftover roast turkey instead of raw breasts. Saves tons of time and adds more flavor, just add it near the end so it doesnt dry out.
Great northern/cannellini beans: swap in 2 cans black beans or pinto beans for a heartier, earthier chili, or one can kidney beans for more color and bite.
Cream cheese + sour cream: replace both with 1 cup plain Greek yogurt for tang and less fat, or use 4 oz mascarpone or 1/2 cup full fat coconut cream for a dairy free option.
Monterey Jack/pepper jack cheese: use sharp cheddar or Colby for a stronger flavor, or crumble in queso fresco or cojita for a lighter, saltier finish. If you need heat add chopped jalapeños.

Pro Tips

– Soften the cream cheese first and cut it into small cubes so it melts way faster, then stir it in over low heat so the dairy doesnt break. Add the sour cream or yogurt off the heat or on the lowest burner setting, that keeps it creamy instead of curdling.

– Make the chili thicker without changing flavor by reserving about a cup of beans before you add them, mash those and stir them back in, or puree roughly a third of the pot with an immersion blender. If it firms up in the fridge just thin with a splash of broth when reheating, not milk.

– Brown the chicken quick for extra flavor, even 3 to 4 minutes gets you a lot of depth. Thighs stay juicier, breasts cook faster so watch them, and shred the chicken after cooking for the best mouthfeel instead of leaving big chunks.

– Dont salt too early, the beans, cheese and broth all bring salt later, so taste at the end and finish with lime and cilantro to wake the whole pot up. Add spicy things at the end too if you want to control heat, and serve with something crunchy like tortilla chips or crispy onions for contrast.

Easy White Chicken Chili Recipe (Stovetop Or Crockpot)

Recipe by James Level

0.0 from 0 votes

I can’t wait to share my White Chili Chicken Recipe that layers chicken, beans, and chiles into a healthy, flavor-packed bowl ready in under 40 minutes.

Servings

servings

Calories

539

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven for browning and simmering
2. Chef’s knife for cutting chicken and chopping onion and cilantro
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Can opener and colander or sieve for draining and rinsing beans
6. Measuring cups and spoons for broth and spices
7. Immersion blender or potato masher if you want a thicker, creamier chili
8. Two forks for shredding the cooked chicken
9. Ladle and bowls for serving

Ingredients

2 tablespoons olive oil
1 medium yellow or white onion, diced
3 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
1 (4 ounce) can diced green chiles, mild or hot
3 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon kosher salt, plus more if needed
1/4 teaspoon cayenne pepper or red pepper flakes, optional
4 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
1 cup shredded Monterey Jack or pepper jack cheese
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Sliced avocado, chopped green onions, tortilla chips and extra cheese for topping, optional

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and saute until soft and starting to brown, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
Add the 1 1/2 pounds chicken pieces to the pot and sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 teaspoon kosher salt and the 1/4 teaspoon cayenne or red pepper flakes if you want heat. Brown the chicken a few minutes so it gets some color. If you're using a crockpot instead, put the raw chicken, onion, garlic and all the spices into the crockpot now and skip the browning.
Stir in both cans (drained and rinsed) of beans and the 4 ounce can of diced green chiles. Pour in 3 cups low sodium chicken broth. If you like a creamier chili, scoop out about a cup of the beans before adding them and mash those later. For stovetop bring to a simmer and cook 15 to 20 minutes until chicken is cooked through; for crockpot cook on low 4 to 6 hours or high 2 to 3 hours.
If you reserved and mashed beans, stir them back in now to thicken the broth, or use an immersion blender to puree about a third of the chili for a thicker, velvety texture. Taste and add more salt or pepper if needed.
Remove the chicken briefly and shred with two forks or chop into smaller pieces, then return it to the pot. This gives better texture than leaving giant chunks, but either way works.
Reduce heat to low and add the 4 ounces softened cream cheese, stirring until it melts into the soup. Then stir in 1/2 cup sour cream or plain Greek yogurt and 1 cup shredded Monterey Jack or pepper jack cheese until smooth and creamy.
Finish with 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Give it a final taste and adjust seasoning – a little extra salt, lime, or cayenne will brighten it up if it seems flat.
Serve hot topped with sliced avocado, chopped green onions, extra shredded cheese and tortilla chips for crunch. Leftovers thicken in the fridge; thin with a splash of broth when reheating.
Quick tips: soften the cream cheese first so it blends easier; brown the chicken for more flavor; mash beans or use an immersion blender if you want a thicker body; if using thighs they stay juicier, breasts cook faster so watch them.
Timing note: total active stovetop time is about 30 to 40 minutes. Crockpot gives hands-off convenience but longer cook time, about 2 to 6 hours depending on setting. Enjoy, and don't forget the lime at the end, it really wakes the whole thing up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 439g
Total number of serves: 6
Calories: 539kcal
Fat: 28.3g
Saturated Fat: 12.4g
Trans Fat: 0.5g
Polyunsaturated: 1.3g
Monounsaturated: 13.3g
Cholesterol: 135mg
Sodium: 550mg
Potassium: 500mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 2.2g
Protein: 47.5g
Vitamin A: 800IU
Vitamin C: 8mg
Calcium: 150mg
Iron: 1.2mg

Easy White Chicken Chili Recipe (Stovetop Or Crockpot)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy White Chicken Chili Recipe (Stovetop Or Crockpot) Substitutions and Variations

Pro Tips