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My family fell in love with this white bean chicken chili almost 15 years ago when I first tried it. Since then, I’ve tried pretty much every possible variation. I’ve developed recipes for making it in my crock-pot, and even a 15-minute stovetop version. You could say that I’m kind of a big fan.
White Bean Chicken Chili
I try to cook this one-pot white bean chicken chili from scratch as often as I can. I don’t always have the time to make it that way, but it is so satisfying to build layers of flavor in the same pot. First, the aromatics and chicken, then the beans and green chile, and then the slow simmer. By the time it’s finished, I can barely wait to dig in. It’s that good!
And I’m going to tell you up front that we always double this recipe. It freezes quite well, which makes it the go-to choice for lunches and snacks with my crew.
At just 30 minutes, it’s simple enough for a weeknight meal. And, especially when soup season rolls around, this one goes on our menu frequently. With as many boys as I have, it’s kind of a given that we eat a lot of chili. So, this white chicken chili is a welcome change.
It’s still rib-sticking hearty, but it has a creaminess that normal chili recipes lack. Part of that is from the sour cream and heavy cream. But, another reason it is so creamy is because great northern beans have a softer texture than traditional chili beans (yeah, I’m looking at you, black beans!).
I like to serve this chili alongside a batch of these easy drop biscuits, hot and fresh and still steaming from the oven. They’re perfect for absorbing some of the silky, creamy broth.
White Chicken Chili Recipe
Like I already said, I always double this white chicken chili recipe when I make it. This ensures that there are plenty of leftovers that I can cool, portion out, and then freeze for later. I mean, is there anything better than the day-old chili that’s had even more time to develop in the fridge? My boys would die on that hill.
The recipe is a straightforward double. Just make sure that you use a pan or a pot that’s big enough, you don’t have to resort to a huge stock pot. I use a 5 or 6 QT Dutch oven most of the time. (That pot just might be the most versatile tool in my kitchen!)
The best part of cooking the chicken for this soup is that you can get a little browning on the chunks. This adds texture and wonderful flavor. But, since we’re going to be cooking the chicken and then simmering the chili, I have to advise against overcooking the chicken during the sauté phase. Otherwise, the chicken can get a bit tough.
Can You Freeze White Chicken Chili
This soup freezes well and it’s the most popular soup in our freezer anytime the kids spy it there. There are a few different ways to freeze it and they all work fine. I prefer to let the cooked soup cool completely, then transfer it to freezer safe containers for storage.
Personally, I freeze it into smaller containers so that each contains a single serving. This makes thawing and cooking them faster, too. But, you can also freeze all of the leftovers together for a make ahead meal.
My boys reheat the individual portions in the microwave. But, if I’ve got a whole batch frozen, I will let it thaw at room temperature before warming it back up on the stove for the best results.
Side Dishes for White Chicken Chili
If you’re looking for the perfect side dishes for this white chicken chili, then I’ve got you covered. There are tons of options that will balance out the textures and flavors here, without being redundant or too heavy.
First up, is this harvest house chop salad. It’s got crunchy greens, tangy pepperoncini, and chickpeas, tossed with a sweet Italian dressing and then sprinkled with cheese crumbles. Or you could try this Asian cabbage salad with a sweet sesame dressing. Both are lighter options that work quite well with a chicken chili.
White Chicken Chili
Ingredients
- 1 pound chicken breasts cut into ½" pieces
- 1 medium onion chopped into ½" pieces
- 2 cloves fresh garlic minced, or 1½ teaspoons garlic powder
- 1 tablespoon olive oil
- 30 ounces canned great northern beans or (2) 15-ounce cans
- 2 cups chicken broth or (1) 14-ounce can
- 7 ounces chopped green chile about 1 cup, adjust for more heat
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream
- fresh lime wedges for serving
Optional Toppings
- fresh cilantro
- shredded cheese
- sour cream
- sliced avocados
- small tortilla strips
Instructions
- In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic, and saute until the chicken is no longer pink. Add the broth, beans, green chile, salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a boil.
- Reduce the heat to low and simmer uncovered for about half an hour. Remove from the heat. In a separate bowl or large measuring cup, whisk together the sour cream and heavy cream. Pour into the hot soup and stir to combine. Scoop into bowls and squeeze lime over each. Serve with the toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I first saw this Creamy White Chili over at Mel’s Kitchen Cafe about 15 years ago and if I recall correctly, I tried it within a day or two. We’ve since made it countless times in different variations over the years.
{originally published 11/10/11 – recipe notes and photos updated 11/29/25}
Make this if you haven't, it's sooo good!
I love white chicken chili. It's been a couple years since I've had it, but I've never made it. I have this recipe in my slowcooker right now. Only thing is I add tortilla strips and cheese on when it's done.
Was not a huge fan but I am allergic to garlic so couldn't use that and we hate green chilis. We added creamed corn and more chicken than was called for to help avoid it not being too thin. We must have lacked the flavor from the chilis. I do a great version of white chicken chili that's kind of mixed with red aspects (petite diced tomatoes) as well as a Soup Starter, corn, really any veggie I have, and pinto beans on top of any white bean I have and shredded chicken that is excellent. I think I must be attached to my crock pot way of doing things. I'm sure those who stick to the recipe would be pleased.
I’m making this recipe for the fourth time. My family loves it! I use fresh chicken breasts, canned white northern beans, and usually a little less diced chiles if I’m making it for kids, but otherwise all the same. Mine’s on the crockpot right now and can’t wait to have it later with some corn bread muffins and a fresh salad :). I have never gone wrong with one of Mary’s recipes!
White chili is my favorite winter food.
I add lime juice and white shoe peg corn.
Looks delicious defenetly making this recipe next week
White chili is a nice change of pace and your version sounds terrific.
I love this recipe and cook it year round! My husbands favorite soup! ♥️
I’m so glad you like the chili, Sharon!
I made this for dinner last night (minus the onion and garlic as I can not eat them) and it came out delicious! We loved the flavor, and the kick the cayenne added! The only thing I would do differently in the future is start it out with a rue to thicken it up, as overall the chili was a little soupy for our taste.
I’m glad you enjoyed the recipe, Sabrina!
I have loved soup for as long as I can remember. ( 71 now ). When my kids were little , I made soup aLot. But none of my acquired the passion for it..
I am diffidently going to make this an freeze some in individual servings for my lunches or a quick dinner or if someone stops by let minute.
I do think I might not add as much chicken but add some diced potatoes .
I hope you love it, Shirley!
This is the best white chicken chili recipe. I’ve made it several times, and served it to family and friends. Everyone asks for the recipe, and can’t believe the amount of flavor it has. I will say, I use black or dark red kidney beans instead of Northern beans. I also add a can of whole kernel corn. I usually season my chicken with the same seasonings called for in the recipe, cook it in the instant pot, and shred it. (So I know I’ve made a few personalizations). But I love the simplicity of the 15 min cooking instructions. Thanks!!
I am so happy to hear that you like it so much, Nikki!
What a awesome recipe, had heard of white chicken chili for years but never had any. Found this recipe and had to try, my family and I were not disappointed. We don’t like things too spicy though, so I omitted the green chilies, and a touch less cayenne. Sixth time I’ve made now, added some frozen corn this time was a nice addition to an already great recipe. Thank you Mary for a recipe that my whole family loves!!
I’m so very happy that your family loves this so much, Anne!
Love this chili! Do you know how you would make it in an instant pot?
I imagine it will work nicely, Laura. I haven’t tried it myself though, so I can’t speak to the times.
Good flavor & aroma – Tasty, not too hot; my house smells incredible
Used my HUGE crockpot for 12 serving recipe
If I make it again, will make rue (add flour with cream & bring to bubble stirring non-stop) – it was just too liquid as made.
I’m so glad you liked it, Laura!
I received this recipe in my inbox on Monday. It is cold and rainy here, so this fit the bill for tonight’s dinner. Thank you! It was delicious and this recipe will go into my meal rotation.
Thank you!
I’m thrilled that you like it, Peggy!
Great recipe for your leftover turkey.
Will be making it soon.
I hope you enjoy it as much as we do!
What happened to the 15 minutes instructions using precooked chicken?
It would appear that in my enthusiasm to make things even more clear and simple, I’ve confused you. Sorry about that! Here’s the direct link: https://barefeetinthekitchen.com/easy-white-chicken-chili/ I’m glad you’re enjoying the recipe!