I just perfected a Crockpot White Chicken Chili that’s surprisingly lean, packed with shredded chicken and bright chiles, and makes dinner feel like a total win in under 40 minutes.
I am obsessed with this easy White Chicken Chili because it’s real, tangy, and refuses to be boring. I love that the Crockpot White Chicken Chili version gives hands off comfort after a stupid day, and the Chili Recipe Stovetop version gets dinner on the table in under 40 minutes.
The beans and green chiles punch above their weight, and the hit of cilantro and olive oil keeps it fresh instead of sickly rich. It’s not trying too hard; it’s just bold, creamy, and somehow ridiculously satisfying.
Bring on bowls, napkins, and loud eating. I will eat it every week.
Ingredients
- Chicken—meaty protein that makes it hearty and stick-to-your-ribs comforting.
- Olive oil—basically the slick start that browns and adds depth.
- Yellow onion—adds sweet savory base, you’ll smell it and smile.
- Garlic—punchy aroma, tiny but mighty flavor booster.
- Great northern or cannellini beans—creamy body and plant protein, filling without heaviness.
- White corn—sweet pop and little texture contrast.
- Green chiles—mild heat and brightness, not overpowering.
- Chicken broth—keeps it soupy and savory, binds everything together.
- Ground cumin—warm, earthy notes that make it feel cozy.
- Dried oregano—herbal backbone, a little rustic flair.
- Chili powder—subtle smoky warmth without shouting.
- Freshly ground black pepper—sharp kick, wakes up the other flavors.
- Kosher salt—brings everything into balance, don’t skip it.
- Cream cheese—rich creaminess that turns broth silky and smooth.
- Fresh lime juice—Plus bright acidity that cuts through the richness.
- Fresh cilantro—herbal freshness, puts a clean finish on each bite.
- Shredded Monterey Jack or pepper jack—melty cheesy topping, gooey comfort factor.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (about 2 large breasts)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
- 1 (15 ounce) can white corn, drained or 1 cup frozen corn
- 2 (4 ounce) cans diced green chiles
- 4 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 4 ounces cream cheese, cubed (room temperature)
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro, plus more for garnish (optional but good)
- Shredded Monterey Jack or pepper jack cheese for topping (optional)
How to Make this
1. Pick your method: stovetop for faster results or crockpot for set it and forget it. If stovetop, heat 1 tbsp olive oil in a large pot over medium high. If crockpot, skip browning and you can still saute the onion and garlic first for more flavor.
2. Season 1 1/2 to 2 pounds boneless skinless chicken (breasts or thighs) lightly with salt and pepper. For stovetop, brown the chicken 3 to 4 minutes per side until golden, then remove and set aside. For crockpot, put the raw seasoned chicken in the bottom of the crockpot.
3. In the same pot or a skillet if using crockpot, add the diced medium yellow onion and cook 4 to 5 minutes until soft and slightly translucent. Add 3 minced garlic cloves and cook 30 seconds to 1 minute until fragrant.
4. Add 2 cans drained and rinsed great northern or cannellini beans, 1 can drained white corn (or 1 cup frozen corn), and 2 cans (4 oz each) diced green chiles to the pot or crockpot. Stir to combine.
5. Pour in 4 cups low sodium chicken broth, then stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon freshly ground black pepper and 1 to 1 1/2 teaspoons kosher salt to taste. Return the browned chicken to the pot if using stovetop and bring to a simmer.
6. Cook: stovetop simmer, covered, 20 to 25 minutes until chicken is cooked through and tender. Crockpot cook on low 6 to 8 hours or on high 3 to 4 hours until chicken shreds easily.
7. Remove the chicken and shred with two forks, or chop if you prefer chunks, then return it to the soup. For a creamier texture, use an immersion blender and pulse a few times right in the pot to mash some of the beans, but don’t blend it all smooth.
8. Stir in 4 ounces room temperature cream cheese, cubed, until melted and fully incorporated. Add 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, taste and adjust salt and lime if needed.
9. Serve hot with shredded Monterey Jack or pepper jack on top, extra chopped cilantro, and lime wedges. Leftovers store well in the fridge for 3 to 4 days or freeze for up to 3 months.
Equipment Needed
1. Large pot or Dutch oven (for stovetop simmering)
2. Crockpot or slow cooker (if using set it and forget it method)
3. Large skillet (for browning chicken or sautéing onion if using crockpot)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula for stirring
7. Can opener and colander or fine mesh strainer (for draining/rinsing cans)
8. Immersion blender or potato masher (to lightly mash beans for creaminess)
9. Two forks for shredding chicken and a ladle for serving
FAQ
Easy White Chicken Chili Recipe (Stovetop Or Crockpot) Substitutions and Variations
- Chicken (1 1/2 to 2 pounds boneless skinless): swap with cooked rotisserie chicken for speed, or 1 1/2 pounds boneless turkey breast if you want a milder flavor — shredded or cubed works fine. (If using rotisserie, cut back salt since it’s often seasoned.)
- Great northern or cannellini beans: use navy beans or pinto beans if that’s what you have; navy give the same creaminess, pinto adds a bit earthier taste and color.
- 1 (15 ounce) can white corn or 1 cup frozen corn: frozen sweet corn is a great stand-in, or try 1 can of creamed corn for a sweeter, thicker texture and a slightly different mouthfeel.
- 4 ounces cream cheese: swap with 1/2 cup plain Greek yogurt or 1/2 cup sour cream for tang and creaminess, or 1/3 cup heavy cream for richness; add gradually so it doesn’t curdle when simmering.
Pro Tips
1. Brown the chicken if you can, even just a little; it adds real flavor. Don’t overcrowd the pan though, or it’ll steam instead of getting that golden crust. If you’re short on time skip it, but try to at least sear one side.
2. When you add the cream cheese, take it out of the fridge early so it melts smoothly. Cube it first and stir gently off the heat for a minute so you don’t get lumps. If it still looks clumpy, warm the pot a bit and stir until silky.
3. Pulse some of the beans with an immersion blender for body, but not a full puree. Leave plenty of whole beans and corn for texture; too smooth and it tastes like a sauce, not a soup.
4. Finish with fresh lime and cilantro right before serving. Taste after you add lime then adjust salt, cause citrus changes how salty things seem. Extra lime wedges at the table = happy eaters.
Easy White Chicken Chili Recipe (Stovetop Or Crockpot)
I just perfected a Crockpot White Chicken Chili that’s surprisingly lean, packed with shredded chicken and bright chiles, and makes dinner feel like a total win in under 40 minutes.
6
servings
464
kcal
Equipment: 1. Large pot or Dutch oven (for stovetop simmering)
2. Crockpot or slow cooker (if using set it and forget it method)
3. Large skillet (for browning chicken or sautéing onion if using crockpot)
4. Chef’s knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula for stirring
7. Can opener and colander or fine mesh strainer (for draining/rinsing cans)
8. Immersion blender or potato masher (to lightly mash beans for creaminess)
9. Two forks for shredding chicken and a ladle for serving
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (about 2 large breasts)
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
-
1 (15 ounce) can white corn, drained or 1 cup frozen corn
-
2 (4 ounce) cans diced green chiles
-
4 cups low sodium chicken broth
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon chili powder
-
1/2 teaspoon freshly ground black pepper
-
1 to 1 1/2 teaspoons kosher salt, to taste
-
4 ounces cream cheese, cubed (room temperature)
-
2 tablespoons fresh lime juice
-
1/4 cup chopped fresh cilantro, plus more for garnish (optional but good)
-
Shredded Monterey Jack or pepper jack cheese for topping (optional)
Directions
- Pick your method: stovetop for faster results or crockpot for set it and forget it. If stovetop, heat 1 tbsp olive oil in a large pot over medium high. If crockpot, skip browning and you can still saute the onion and garlic first for more flavor.
- Season 1 1/2 to 2 pounds boneless skinless chicken (breasts or thighs) lightly with salt and pepper. For stovetop, brown the chicken 3 to 4 minutes per side until golden, then remove and set aside. For crockpot, put the raw seasoned chicken in the bottom of the crockpot.
- In the same pot or a skillet if using crockpot, add the diced medium yellow onion and cook 4 to 5 minutes until soft and slightly translucent. Add 3 minced garlic cloves and cook 30 seconds to 1 minute until fragrant.
- Add 2 cans drained and rinsed great northern or cannellini beans, 1 can drained white corn (or 1 cup frozen corn), and 2 cans (4 oz each) diced green chiles to the pot or crockpot. Stir to combine.
- Pour in 4 cups low sodium chicken broth, then stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon freshly ground black pepper and 1 to 1 1/2 teaspoons kosher salt to taste. Return the browned chicken to the pot if using stovetop and bring to a simmer.
- Cook: stovetop simmer, covered, 20 to 25 minutes until chicken is cooked through and tender. Crockpot cook on low 6 to 8 hours or on high 3 to 4 hours until chicken shreds easily.
- Remove the chicken and shred with two forks, or chop if you prefer chunks, then return it to the soup. For a creamier texture, use an immersion blender and pulse a few times right in the pot to mash some of the beans, but don’t blend it all smooth.
- Stir in 4 ounces room temperature cream cheese, cubed, until melted and fully incorporated. Add 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, taste and adjust salt and lime if needed.
- Serve hot with shredded Monterey Jack or pepper jack on top, extra chopped cilantro, and lime wedges. Leftovers store well in the fridge for 3 to 4 days or freeze for up to 3 months.
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: 494g
- Total number of serves: 6
- Calories: 464kcal
- Fat: 14.7g
- Saturated Fat: 5.3g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 127.5mg
- Sodium: 565mg
- Potassium: 1003mg
- Carbohydrates: 41.2g
- Fiber: 7.7g
- Sugar: 6g
- Protein: 49.2g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 87mg
- Iron: 3.5mg