Easy creamy white bean and chicken chili made with tender chicken, great northern beans, fresh veggies and a flavorful broth. Perfect for busy weeknights, this comforting soup is ready in under an hour.
I made this creamy white chicken chili last night, and it was a huge hit with the whole family! The tender chicken, flavorful broth, and hint of heat from the green chilis made it the perfect comfort meal. Plus, using rotisserie chickenwas a great way to save time on a busy weeknight.
- Rebecca W.
Bailey's Thoughts ...
White chicken chili is the creamier, cozier version of traditional chili. Instead of a tomato base, white chili has a smooth creamy broth that coats tender chicken, hearty white beans, and a blend of warm spices. There’s a little heat from green chilis, a bit of sweetness from corn, and the whole thing comes together with a squeeze of lime at the end to brighten it up.
Making it is straightforward. Start by cooking butter, onions, garlic, and bell peppers until everything is soft and fragrant. Then, add in shredded chicken, white beans, and all those good spices, plus some broth to bring it all together. After a gentle simmer, the creamy cornstarch mixture gets whisked in, and that’s when things get good. It thickens into a rich, smooth creamy texture and a soup that you can top with anything—cheese, sour cream, fresh cilantro, tortilla chips, avocado, whatever you’ve got.
For extra busy nights, there are a few ways to speed this up. Using rotisserie chicken is a lifesaver because it’s already cooked, shredded, and ready to go. Prepping the veggies ahead of time means that when it’s time to make dinner, you can just toss them in the pot and get cooking. And if you’re not into chopping garlic, grab a jar of pre-minced garlic—it’s a quick and easy swap that gets the job done.
-Bailey
PS - If you prefer "regular" chili .. this Instant Pot Turkey Chili is quick and delicious!
Ingredients
Butter: Use unsalted butter for sautéing; it brings a rich, smooth flavor to the base of the chili.
Yellow Onion: Choose a sweet, firm onion; its mild, natural sweetness enhances the flavor without overpowering the other ingredients
Garlic Cloves: Fresh or frozen garlic cubes work best for full flavor; jarred or tubed options are convenient in a pinch
Red Bell Pepper: Opt for a bright, firm pepper; it adds a touch of sweetness and color.
Shredded Cooked Chicken: Rotisserie chicken works great; it makes this recipe quick and effortless.
White Beans: Great Northern Beans, cannellini beans, or navy beans are all ideal choices; they’re hearty and absorb flavors beautifully
Diced Green Chilis: Available in mild, medium, or hot varieties. Mild is great for kids, but choose a spicier option if you prefer more heat
Chicken Broth: Provides the liquid base and enhances the savory flavors.
Cumin: Adds a warm, earthy note to the chili.
Paprika: Adds mild heat and a hint of smokiness.
Cayenne Pepper: For a subtle kick of spice.
Whole Milk: Helps create a creamy, smooth texture when mixed with cornstarch.
Cornstarch: Thickens the chili, giving it a rich, hearty consistency.
Frozen Sweet Corn: Adds a burst of sweetness and texture.
Lime: Fresh lime juice brightens the flavors at the end.
Instructions
- Cook the vegetables. Melt butter in a large pot, then add onion, garlic, and bell pepper. Season and cook until soft.
- Add main ingredients. Add chicken, beans, green chilis, broth, and spices. Stir to combine.
- Simmer: Bring to a gentle simmer, stirring occasionally. Add more broth if needed.
- Thicken: Whisk milk and cornstarch, then stir into pot.
- Finish: Add corn and a squeeze of lime juice. Cook until thickened, adjusting seasoning if needed.
- Serve: Ladle into bowls and add your favorite chili toppings.
Top Tip
Top Tip: Go heavy on the toppings. A little cheese, a dollop of sour cream, some avocado, and a few tortilla chipsmake all the difference—adding texture, richness, and just the right amount of crunch.
Substitutions
Butter: Swap with olive oil or ghee for a similar rich flavor.
Yellow Onion: Substitute with white onion, shallots, or leeks for a milder taste.
Garlic Cloves: Use garlic powder (¼ teaspoon per clove) or pre-minced garlic for convenience.
Red Bell Pepper: Replace with green bell pepper, poblano pepper, or zucchini.
Shredded Cooked Chicken: Use boneless skinless chicken thighs, turkey, or ground chicken for a different texture.
White Beans: Great northern beans, cannellini beans or navy beans all work well.
Diced Green Chilies: Substitute with fresh jalapeño, canned diced jalapeños, or poblano pepper for a spicier kick.
Chicken Broth: Replace with chicken stock, vegetable broth, or beef broth for a richer flavor.
Cumin, Paprika, Cayenne Pepper: Combine these spices and, if needed, substitute with 1 ½ tablespoons of taco seasoning. Adjust to taste, as taco seasoning can have varying levels of salt and heat.
Whole Milk: Substitute with 2% milk for a lighter option, or use half-and-half or heavy cream for extra richness.
Cornstarch: Substitute with arrowroot powder (same amount) or all-purpose flour (double the amount). If using flour, add it directly when cooking the vegetables and cook for 1-2 minutes to remove the raw taste. Pour the milk in at the end without mixing it with the flour.
Frozen Sweet Corn: Use canned corn, fresh corn kernels, or frozen peas for a similar texture.
Lime: Substitute with lemon or with 1 tablespoon of apple cider vinegar for a similar touch of acidity.
Variations
Gluten Free: Already is!
Dairy-Free: Substitute butter with olive oil or dairy-free margarine. Use unsweetened almond milk or oat milk in place of whole milk for a neutral flavor. Swap sour cream and shredded cheese for dairy-free alternatives or omit.
Vegetarian: Replace shredded chicken with two extra cans of white beans (or your preferred variety) for added protein and heartiness. Swap chicken broth with vegetable broth to keep the flavor rich and savory.
Kid-Friendly: Use mild green chilis to keep the spice level low. You can also reduce or omit the cayenne pepper for a milder flavor. Make it fun by setting out a toppings bar with cheese, sour cream, tortilla chips, and avocado so kids can customize their own bowls.
Storage
Refrigerator Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through, or use the microwave.
Freezing: Let the soup cool completely before transferring it to a freezer-safe container or resealable freezer bag. Leave some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
FAQ: Pecan Crusted Pork Chops
Unlike traditional chili, which has a tomato-based sauce, white chicken chili uses a creamy, broth-based sauce. It usually features chicken, white beans, and green chilis instead of beef and red beans.
Yes, you can easily adapt this recipe for a slow cooker. Add all the ingredients except the thickener and toppings, cook on low for 6-8 hours (or high for 3-4 hours), and then add the thickener during the last 30 minutes.
Once the chili is finished cooking, insert an immersion blender directly into the pot. Pulse a few times to blend some of the beans and vegetables. This will create a thicker, creamier texture without adding extra ingredients.
Yes - see the instructions in the notes section of the recipe card.
📖 Recipe
Creamy White Bean and Chicken Chili
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Total Time: 1 hour 5 minutes -
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Yield: 8 servings (~1.5 - 2 cups)
Total Time:
Yield:
Print Recipe
Pin RecipeDescription
Easy creamy white bean and chicken chili made with tender chicken, great northern beans, fresh veggies and a flavorful broth. Perfect for busy weeknights, this comforting soup is ready in under an hour.
Ingredients
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded cooked chicken
- 2 (15-ounce) cans white beans (such as Great Northern Beans), drained and rinsed
- 1 (4-ounce) can diced green chilis
- 4-6 cups chicken broth
- 1 ½ tablespoons cumin
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup whole milk
- ¼ cup cornstarch
- 1 cup frozen sweet corn
- juice of 1 lime
- Additional salt and pepper, to taste
Optional Toppings: shredded cheese, diced avocado, red onion, sour cream, tortilla chips, saltine crackers
Instructions
- Cook the vegetables (8-10 minutes): In a large soup pot, melt 2 tablespoons butter over medium heat. Add 4 minced garlic cloves, 1 diced yellow onionnand 1 diced red bell pepper. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onion is translucent and the vegetables are softened.
- Combine the base ingredients (5 minutes): Add 4 cups shredded chicken, 2 (15-ounce) cans white beans, 1 (4-ounce) can diced green chilis, 4 cups chicken broth (add more if needed), 1 ½ tablespoons cumin, ¾ teaspoon paprika, and ½ teaspoon cayenne pepper to the pot. Stir to combine.
- Simmer the chili (20 minutes): Bring the mixture to a gentle simmer over medium heat. Let it cook, stirring occasionally, for about 20 minutes to allow the flavors to meld. If the chili seems too thick, add more chicken broth (up to 2 additional cups).
- Prepare and add the thickener (2-3 minutes): In a small bowl, whisk together ¾ cup whole milk and ¼ cup cornstarch until smooth. Pour the mixture immediately into the chili, stirring well.
- Finish the chili (10 minutes): Add 1 cup frozen sweet corn and the juice of 1 lime. Continue cooking for 10 minutes, stirring occasionally, until the chili thickens. Adjust seasoning with additional salt and pepper, to taste.
- Serve: Ladle the chili into bowls and enjoy with toppings like shredded cheese, diced avocado, sour cream, and tortilla chips.
Notes
Instant Pot: To make this recipe in an Instant Pot, start by setting it to Sauté mode. Melt the butter, then cook the onion, garlic, and bell pepper, seasoning with salt and pepper until softened. Turn off Sauté mode and add the chicken, white beans, green chilis, broth, and spices. Stir to combine, then secure the lid and set to Manual (High Pressure) for 10 minutes. Let the pressure naturally release for 5-10 minutes, then do a quick release. Switch back to Sauté mode, whisk the milk and cornstarch, and stir into the chili along with the corn and lime juice. Cook until thickened, then adjust seasoning and serve with your favorite toppings. If starting with raw chicken, add it before pressure cooking and shred after.
Slow Cooker: Add all the ingredients except the thickener and toppings, cook on low for 6-8 hours (or high for 3-4 hours), and then add the thickener during the last 30 minutes.
Nutrition information is approximate and may vary based on the amount of broth used and the specific quantities of ingredients in each serving.
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Prep Time: 20 mins![]()
Cook Time: 45 mins![]()
Category: Soup![]()
Method: Stovetop![]()
Cuisine: American
Category:
Method:
Cuisine:Nutrition
- Serving Size: 6 servings (~2 cups)
- Calories: 421
- Sugar: 5.2 g
- Sodium: 930.8 mg
- Fat: 10.4 g
- Carbohydrates: 22.4 g
- Protein: 57.3 g
- Cholesterol: 176.7 mg
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