If you’re looking for the perfect comfort food, this Creamy White Chicken Chili recipe will become a new favorite. Made with tender shredded chicken, sweet corn, green chilies, and a silky, flavorful broth, this dish delivers cozy satisfaction in every bite. Best of all, you can prepare it on the stovetop or let your Crockpot do the work, making it an easy dinner recipe for busy weeknights.
Unlike a classic beef chili, this version is lighter yet still rich and filling. The cream cheese and half-and-half create a velvety texture that pairs beautifully with the mild spice of jalapeños and the sweetness of corn. Every spoonful of this creamy chicken chili feels like the best blend of chili and soup, ideal for warming up the whole family on a cold day.
One of the best things about this recipe is how versatile it is. You can adjust the spice level to your taste, swap in leftover chicken or turkey, and even add extra vegetables like zucchini, mushrooms, or carrots. With so many options, this healthy family meal is perfect for meal prep, gatherings, or even game day dinners.
Serve your white chicken chili with tortilla chips, avocado, shredded cheese, or a squeeze of fresh lime juice for the ultimate finish. It’s simple, satisfying, and packed with flavor. Once you try it, you’ll see why this creamy chili is one of the most popular Crockpot recipes for comfort food lovers—you may just find yourself going back for seconds!
How to Make It
Scroll down to the recipe card for detailed ingredient measurements and full instructions.
Start by sautéing onions, jalapeños, and garlic in butter until softened. Stir in flour and cook for 2 minutes. Gradually whisk in chicken broth and half-and-half, adding in small splashes while stirring constantly.
Optional Step: Blend 1 cup of cannellini beans with a bit of chicken broth until smooth, then stir it into the pot along with the rest of the whole beans. (If you prefer, you can skip this step and simply add all the beans whole.)
Step 2: Mix in the spices, hot sauce, Worcestershire sauce, and green chilies. Bring everything to a boil and cook uncovered for about 15 minutes. Lower the heat to a gentle simmer, add the chicken and corn, and let it cook for another 15–20 minutes.
Step 3: Remove the chicken, shred it, and return it to the chili. Stir in the softened cream cheese until it melts and blends smoothly. Serve hot with cornbread on the side!
Do You Need to Rinse Kidney Beans for Chili?
It’s best to drain the white kidney beans before adding them, but rinsing is optional. Rinsing helps cut down on the sodium content, but it’s not essential. Personally, I just let mine drain well in a colander without rinsing.
Optional Add-Ins:
Beans: You can swap in black beans or pinto beans for a different twist.
Vegetables: Mushrooms, zucchini, celery, carrots, parsnips, or even sweet potatoes make tasty additions.
Meat: Leftover chicken, rotisserie chicken, or turkey all work wonderfully. For the richest broth, use uncooked bone-in chicken breasts or thighs.
Toppings: Try sour cream, shredded cheese, lime wedges, diced avocado, Fritos, or tortilla chips for extra flavor and crunch.
Pro Tips:
Flavor boosters like Worcestershire sauce, mustard powder, and hot sauce enhance the depth of taste without being overpowering. (I like to use Frank’s hot sauce.)
To reduce the heat from jalapeños, simply remove the white membrane.
If you prefer a spicier chili, add extra hot sauce or a bit more cayenne—just build up the heat gradually, tasting as you go.
This recipe can easily be made ahead up to 2 days in advance, then reheated on the stove when ready to serve.
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. This chili freezes beautifully and makes an excellent make-ahead meal.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: About 12 cups
Ingredients:
Seasoning Mix:
1 teaspoon chili powder
½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
¼ teaspoon each: black pepper, cayenne pepper
Pinch of red pepper flakes
Chili Base:
3 tablespoons butter
1 yellow onion, diced
1 large jalapeño, seeded and diced
4 garlic cloves, minced
3 tablespoons flour
6 cups chicken broth
⅓ cup half-and-half (equal parts milk and cream)
2 (15.5 oz.) cans cannellini beans, drained
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 (4 oz.) cans mild green chilies, undrained
1 ½ lbs. bone-in, skinless chicken breasts (see notes)
Salt & pepper
1 (15.25 oz.) can sweet corn, drained (frozen corn works too)
8 oz. cream cheese, softened
Optional Garnishes:
Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, shredded Monterey Jack or Pepper Jack cheese.
Step-by-Step Instructions For Creamy White Chicken Chili
Mix together all the seasonings and set aside.
In a large pot (about 4.5 quarts), melt the butter over medium heat. Add the onion and jalapeño; cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Sprinkle in the flour, stir to coat, and cook for 2 minutes to eliminate the raw flour taste.
Slowly add the chicken broth in small splashes while stirring constantly. Do the same with the half-and-half until fully incorporated.
Optional: For a thicker broth, puree 1 heaping cup of beans with ½ cup broth using a blender or food processor. Add this mixture back to the pot with the remaining whole beans. (Or just add all the beans whole if you prefer.)
Stir in the seasoning mix, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a gentle boil and cook uncovered for 15 minutes.
Season both sides of the chicken with salt and pepper. Add the chicken and corn to the pot, then let it simmer gently for 15–20 minutes, uncovered. (Avoid a rapid boil or the chicken may become tough.) Stir occasionally so the beans don’t settle at the bottom.
Once the chicken is fully cooked, remove and shred it, then return it to the pot.
Reduce the heat to low and add the softened cream cheese. Stir until fully melted and the chili is creamy.
Taste and adjust the seasonings as needed. Serve warm, ideally with cornbread on the side!
Notes & Pro Tips
Chicken: Bone-in chicken breasts or thighs create the most flavorful broth. Alternatively, use 2 large boneless chicken breasts or about 2 ½ cups cooked/leftover chicken.
Beans: Rinsing is optional, though it helps lower sodium.
Green Chilies: Go with mild unless you prefer more heat.
Cream Cheese: Make sure it’s fully softened so it melts smoothly. Neufchatel or light cream cheese also works.
Jalapeños: Removing the inner white membrane helps reduce spiciness.
Crock Pot Method
Note: When cooking on the stove, the liquid naturally reduces as it simmers. In a slow cooker, this doesn’t happen the same way, so you may want to use ½ cup less broth and add ½ of a bouillon cube for richer flavor.
In a skillet, melt the butter over medium heat. Sauté the diced onion and jalapeño for about 5 minutes.
Add the garlic and cook for another minute. Stir in the flour and cook for 2 minutes, stirring constantly. Remove from heat and set aside.
Optional: For a creamier texture, puree 1 heaping cup of drained beans with ½ cup broth using a blender or food processor.
Place the chicken in the slow cooker along with the chicken broth, sautéed onion mixture, pureed beans, remaining whole beans, hot sauce, Worcestershire sauce, green chilies, corn, and seasonings.
Cook on low for 8 hours or high for 4 hours.
Once the chicken is fully cooked, remove it, shred it with two forks, and return it to the Crock Pot.
Stir in the softened cream cheese and half-and-half. Cover and cook on high for 10 more minutes. Stir again before serving.
Storage:
Keep leftovers in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. This chili freezes beautifully and reheats well.
(Nutritional info is calculated per cup; this recipe yields about 12 cups.)
Nutrition:
Calories: 302kcal, Carbohydrates: 28g, Protein: 21g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 765mg, Potassium: 769mg, Fiber: 5g, Sugar: 4g, Vitamin A: 544IU, Vitamin C: 16mg, Calcium: 95mg, Iron: 3mg
