There’s something quietly reassuring about a recipe that just works. No fussy steps, no exotic ingredients you’ll use once, no crossing your fingers. This easy white chicken chili delivers exactly what you need on a Tuesday night—or a Sunday afternoon when friends drop by. The slow cooker does the heavy lifting while you go about your day, and the stovetop version gets dinner on the table in under 40 minutes. Either way, you’re getting a creamy, comforting bowl that tastes like you spent way more effort than you did. The chicken shreds effortlessly. The cream cheese melts into silky richness. It’s the kind of reliable recipe you’ll make again and again, tweaking toppings to suit whoever’s at your table.
Prep: 10 mins | Cook: 6 hrs | Total: 6 hrs 10 mins | Yields: 6 servings
Why You’ll Love This Easy White Chicken Chili
- Two methods, same great results: Slow cooker for hands-off cooking, stovetop when you’re short on time
- Pantry-friendly ingredients: Canned beans, frozen corn, and spices you probably already have
- Endlessly customizable: Mild enough for kids, easy to spice up for heat lovers
- Leftovers get better: The flavors deepen overnight, making lunch the next day even more satisfying
Key Ingredients
Boneless skinless chicken breasts or thighs: Breasts are leaner and classic, but thighs stay juicier during long cooking. Either works beautifully in this easy white chicken chili. No need to trim or prep—just toss them in whole.
White beans: Cannellini or Great Northern beans bring creamy texture and mild flavor that doesn’t compete with the other ingredients. Rinse them well to remove excess sodium and that slightly metallic canned taste.
Diced green chiles: These 4-ounce cans pack gentle heat and tangy brightness. They’re the secret to that Southwestern flavor without overwhelming spice. Don’t skip them—they’re what makes white chili taste like white chili.
Mexican seasoning blend: The Spice Girl Kitchen version includes cumin, chili powder, and oregano in one scoop. No Mexican seasoning? Use 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon oregano instead.
Cream cheese: This is what transforms broth into luxurious, coating-your-spoon creaminess. Cube it and let it soften on the counter for 20 minutes before adding—it melts faster and smoother. Here in Asheville, I keep a block in the pantry specifically for last-minute chili nights.
Chicken broth: Low-sodium gives you control over the final seasoning. The beans and chiles already add salt, so starting with less lets you adjust at the end without overshooting.
Corn: Sweet pops of texture. Canned is convenient, but frozen corn (thawed) tastes fresher and doesn’t get mushy.
Fresh lime juice: Optional but transformative. That squeeze at the end wakes up every flavor, cutting through the richness with bright acidity.
Instructions
For Slow Cooker Method:
Place the chicken breasts directly in your 6-quart slow cooker—no need to brown or season them first. Scatter the diced onion and minced garlic over the top. Add both cans of drained white beans, the corn, and both cans of green chiles. Sprinkle the Mexican seasoning and salt evenly across everything, then pour in the chicken broth. It should just barely cover the ingredients.
Cover and set to low for 6–7 hours or high for 3–4 hours. You’ll know it’s ready when the chicken pulls apart easily with a fork. The kitchen will smell incredible about halfway through—resist peeking, which releases heat and adds cooking time.
When the timer goes off, use two forks to shred the chicken right in the pot. It should fall apart into tender strands without any effort. Drop in the cubed cream cheese and pour in the heavy cream if you’re using it. Stir thoroughly, breaking up the cream cheese against the side of the pot until it melts completely into the broth. The chili will transform from thin and brothy to thick and velvety in about two minutes of stirring.
Let it sit on low for another 10–15 minutes so the flavors marry and the cream cheese fully incorporates. Taste now—add more salt if needed, usually another ¼ teaspoon. Squeeze in the lime juice and give it one final stir.
For Stovetop Method:
Heat a tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 3–4 minutes until it softens and turns translucent at the edges. Stir in the garlic and cook just one minute more—you want it fragrant, not browned.
Add the whole chicken breasts, beans, corn, green chiles, Mexican seasoning, salt, and chicken broth. Bring everything to a rolling boil, then reduce the heat to maintain a gentle simmer. Leave the pot uncovered and cook for 20–25 minutes, stirring occasionally. The chicken is done when it reaches 165°F internally and no longer looks pink in the center.
Remove the chicken to a cutting board. Shred it with two forks—it should still be moist and pull apart easily. Return the shredded chicken to the pot and stir it back into the chili.
Reduce the heat to low. Add the cubed cream cheese and heavy cream, stirring constantly until the cream cheese melts and disappears into the broth. This takes 2–3 minutes. The chili will thicken noticeably as you stir. Add the lime juice if using, then taste and adjust the salt.
Ladle into bowls while hot. Set out your toppings—cilantro, diced avocado, shredded cheese, jalapeños, lime wedges, and crushed tortilla chips—and let everyone build their perfect bowl.
Tips & Variations
Don’t add cream cheese too early. If you add it at the beginning of slow cooking, it can separate and turn grainy. Always stir it in during the last 15 minutes for smooth, creamy results.
Double-batch and freeze smart. This easy white chicken chili freezes beautifully for up to 3 months. Cool it completely, then portion into freezer bags, pressing out air. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if it’s too thick.
Boost the heat gradually. Start with diced jalapeños in the pot, add cayenne pepper (¼ teaspoon at a time), or finish with hot sauce at the table. Taste as you go—it’s easier to add heat than remove it.
Swap in rotisserie chicken for speed. Skip the raw chicken entirely. Use 3 cups shredded rotisserie chicken, reduce the cooking time to 2–3 hours on low (or 15 minutes stovetop), and you’ve got dinner even faster.
Make it dairy-free. Replace cream cheese with blended cashews (½ cup soaked cashews + ¼ cup water) and use full-fat coconut milk instead of heavy cream. You’ll lose a bit of tang but keep the creaminess.
Storage & Pairings
Store leftovers in an airtight container in the fridge for up to 4 days. The chili thickens as it sits—thin it with a splash of broth when reheating. Serve with cornbread, over baked potatoes, or alongside a simple green salad with lime vinaigrette. It also makes an excellent topping for nachos or stuffed into quesadillas.
FAQ
Can I use dried beans instead of canned?
Yes. Cook 1 cup dried white beans until tender (about 90 minutes in a pot or 25 minutes in an Instant Pot), then proceed with the recipe. Dried beans have better texture but require planning ahead.
Why is my white chicken chili watery?
The cream cheese needs time to melt and thicken the broth. Stir it thoroughly and let the chili sit on low for 10–15 minutes. If it’s still thin, mash ½ cup of the beans against the side of the pot to release their starch, which naturally thickens the liquid.
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Conclusion
This easy white chicken chili proves that reliable doesn’t mean boring. It’s the recipe you’ll text to friends, the one that saves weeknights, and the bowl that disappears fastest at potlucks. Make it your own with toppings, adjust the heat to your crowd, and enjoy knowing dinner is handled.
Easy White Chicken Chili
Ingredients
Equipment
Method
- Place the chicken breasts in the slow cooker.
- Add the diced onion and garlic, then the white beans, corn, and green chiles.
- Sprinkle with seasoning and pour in chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken in the pot and stir in cream cheese until melted.
- Let it sit on low for 10-15 minutes before adding lime juice.