This easy, white chili recipe with chicken is quick and healthy. It’s one of my favorite things to make when the cold seasons roll around.
If you’re cooking to feed a crowd or just want extra chili for easy meals all week, it’s really easy to double this recipe!
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Ingredients for White Chili:
- Unsalted butter
- Yellow onion
- Hatch chilies
- Chicken broth
- Pinto beans
- White navy beans
- Reduced fat cream cheese
- Frozen corn
- Shredded chicken
- Canned diced jalapenos
- Salt & pepper
- Ground cumin
- Garlic powder
How To Make White Chili With Chicken – A Quick Rundown:
Keep scrolling to find the full recipe! We’ll start here with a quick overview:
- Place butter in a large pot or Dutch oven on the stove top and turn heat to medium low.
- While your butter melts, dice onion and hatch chilis. Add them to the pot and sauté for 5-10 minutes.
- Next, add chicken broth. Turn heat to medium high. Add beans, cream cheese, corn, chicken, canned jalapeños, and seasonings. Bring everything to a boil, then turn heat down to low.
- Allow all ingredients to to simmer together for 15-20 minutes.
- Ladle into serving bowls, add desired toppings & enjoy!
- Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze it in 2 cup portions (which equals approx. 2 large chicken breasts). When making this recipe, I just grab a container of shredded chicken from the freezer and add it to my soup. You can also buy pre-cooked, shredded chicken at most grocery stores. For this recipe, you can also simmer 2 large, raw chicken breasts in your chili. Once they reach an internal temp of 165°F, remove, shred and return to the pot.
- Hatch Chilies: If you can’t find hatch chilies in the produce section, look for Anaheim peppers. Canned chilies will also work fine! You won’t need to sauté canned chilies, just add them in with your broth.
Creamy White Chili Recipe With Chicken
Creamy White Chicken Chili
- 2 tablespoons unsalted butter
- 1 medium yellow onion *diced
- 2 hatch chilies *diced *see note below
- 3 & ½ cups chicken broth *two 14.5 ounce cans *see note below
- 1 can pinto beans *drained & rinsed
- 2 cans white navy beans *drained & rinsed
- 1 8 oz. block reduced fat cream cheese *cut into cubes
- 1 cup frozen corn
- 2 cups shredded chicken *see note below
- 1 can diced jalapenos *with juices
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Crushed red pepper flakes *if you want some extra spice!
- Shredded cheddar cheese
- Sour cream
Recipe notes:Hatch Chilies: If you can’t find hatch chilies in the produce section, you can substitute Anaheim peppers. Canned hatch chilies also work great! You won’t need to sauté canned chilies, just add them along with your broth. Chicken broth base/bullion: I use broth base/bullion in all of my soup and chili recipes (rather than boxed/canned broth). When using a base or bullion, you can mix it with hot water. This allows soup to heat faster and saves time. It also takes up much less space in your grocery cart! Find bullion by the canned broth at the store or buy it on Amazon! Shredded Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze in 2 cup portions. You can also buy pre-cooked, shredded chicken at most grocery stores. For this recipe, you can also simmer 2 large chicken breasts in your chili. Once they reach an internal temp of 165°F, remove, shred and return to the pot.
- Set a large stock pot or Dutch oven on the stove top and turn heat to medium low. Place butter in the pot and allow it to melt.
- While you wait for butter to melt, dice onion and hatch chilies. Add them to the pot. Sauté for about 10 minutes, until onions are translucent and chilies have softened a bit.
- Increase heat to medium high and add chicken broth.
- Drain and rinse your beans and cut your bar of cream cheese into cubes.
- Add beans, cream cheese, corn, shredded chicken, jalapenos (with juices), salt, pepper, cumin and garlic powder to the chili. Bring everything to a boil and then turn heat down to low. Cover and simmer for 20 minutes.
- Do a little taste test and add a pinch more salt/pepper if desired. Different brands of chicken broth have different sodium levels so I only add ½ teaspoon up front but typically add a pinch more at the end.
- Ladle chili into bowls, add desired toppings and enjoy!
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Healthy comfort food inspiration!
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- Easy Butternut Squash Casserole
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- Italian Stuffed Pepper Crockpot Soup