White Chicken Chili

White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile, and plenty of spices.

Truly more soup than chili, this has been one of our favorite rainy day meals for several years now. I first saw this Creamy White Chili over at Mel’s Kitchen Cafe and I think I tried it within a day or two.

My family loved it at first bite and over the years we’ve tried almost every possible variation on the recipe. I’ve made it in the crock-pot and on the stove top, eaten it right away or stashed it in the freezer for later.

It’s simple to make for a weeknight meal but is also a welcoming dish that begs to be lingered over on cold winter nights.

Creamy White Chicken Chili

For chili lovers getting a little sick of tomato based chilis, White Chicken Chili is a welcome change. This chili gets its creaminess from a combination of sour cream and heavy cream. The tang in the sour cream is balanced by the rich flavor of the heavy cream and the savory chicken broth.

I’ve used both homemade chicken broth and canned broth in this recipe. Either way, it comes out tasting delicious.

White Chicken Chili has become a well-established favorite in my house and I double the recipe almost every time I make it. This way, we can enjoy it right away for lunch or dinner and have plenty to save for later.

Freezer Meal 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 all work just fine.

You can let the cooked soup cool completely, then transfer it to freezer safe containers for storage. You can freeze it all in one large container or portion the chili into several smaller containers to have single-serve portions ready to go whenever hunger strikes.

Reheat this chili in the microwave or allow it to thaw at room temperature before warming it on the stove.

If I’m making this recipe way ahead of time, I will often combine all the ingredients together in a freezer-safe zip-close bag (except the sour cream and heavy cream). I freeze the soup uncooked, then thaw and proceed with cooking the soup as directed.

15 Minute White Chicken Chili

There are times in all of our lives when, despite the best of intentions, we’re rushed to get a meal on the table. When you’re facing both a tight schedule and a house full of hungry kids, you start to come up with ways to make your favorite recipes ready in even less time.

That was the case when I discovered how to make this White Chicken Chili in just 15 minutes. I simply substituted the chicken breast in the regular recipe with 3 cups of cooked chicken.

Anytime I make chicken, I try to make a little extra so I always have leftovers on hand for soup, salad, enchiladas or other easy meals.

I’ve lost track of how many times I’ve made this recipe, in all of its variations, over the past few years. Served on its own for a simple meal, with a side of bread or a salad, as an afternoon snack; there isn’t a wrong way to make and serve this soup.

Freezer Soups

For more great soup recipes that freeze wonderfully, you’ll want to check out our recipes for Hearty Italian Vegetable Beef Soup and White Bean, Cabbage, and Sausage Soup.

This Skinny Chicken Fajita Soup is on my radar to try soon too. I love having a tasty selection of soups in the freezer all the time. I don’t think it could ever be possible to have too many soup recipes.

If it’s chilis you’re after, I’ve got you covered there, too. Hearty Pepper Chili has never served me wrong, packed with beans and lots of spicy Mexican flavors.

For an easy recipe that uses up lots of canned goods in your pantry, give The Easiest Chili Recipe Ever a try.

Vegetarian Four Bean and Chipotle Chili will satisfy even the most ardent meat lover’s chili cravings (and, of course, vegetarians love it too!). And Green Chili Stew with Sausage and Tomatoes is as hearty and flavorful as they come.

15-Minute White Chicken Chili Recipe

1. In a large saucepan, over medium heat, heat the oil. Add the onion, fresh garlic and saute 2 minutes, until fragrant.
2. Add the broth, beans, chile and the spices. Bring to a boil.
3. Add 3 cups COOKED chopped chicken. Reduce the heat and simmer uncovered for 5 minutes.
4. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately.

Slow Cooker White Chicken Chili Recipe

1. Combine all ingredients (except the sour cream and heavy cream) in a crock-pot set to LOW heat.
2. Cook for 5-7 hours, if the chicken is frozen, if will take the full 7 hours. (I’ve also cooked this on high, when in a hurry. It takes about 3-4 hours that way.)
3. Once the chicken is cooked and tender, shred lightly with two forks or tongs.
4. Toss the chicken pieces in the juices as you shred gently.
5. Whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot.
6. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

White Chicken Chili

4.86 from 47 votes

White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile, and plenty of spices.

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Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Servings: 4 servings (I usually double the recipe, so we have leftovers.)

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Ingredients 

• ▢ 1 pound chicken breasts cut into 1/2″ pieces
• ▢ 1 medium onion chopped into 1/2″ pieces
• ▢ 2 cloves fresh garlic minced, or 1 ½ teaspoons garlic powder
• ▢ 1 tablespoon olive oil
• ▢ 3 cups  cooked great northern beans or 2 cans
• ▢ 2 cups chicken broth or (1) 14 ounce can
• ▢ 7 ounces chopped green chile
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon oregano
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1 cup sour cream
• ▢ 1/2 cup heavy cream

Instructions

STOVE TOP DIRECTIONS

• 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, chile and the spices. Bring to a boil.
• Reduce the heat and simmer uncovered for about half an hour. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately.

15 MINUTE DIRECTIONS

• In a large saucepan, over medium heat, heat the oil. Add the onion, fresh garlic and saute 2 minutes, until fragrant. Add the broth, beans, chile and the spices. Bring to a boil. Add 3 cups COOKED chopped chicken.
• Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately.

CROCK-POT DIRECTIONS

• Combine all ingredients (except the sour cream and heavy cream) in a crock-pot set to LOW heat. I've made this with both fresh and frozen chicken breasts. When cooking in the crock-pot, it isn't necessary to dice the chicken first. Cook for 5-7 hours, if the chicken is frozen, if will take the full 7 hours. (I've also cooked this on high, when in a hurry. It takes about 3-4 hours that way.)
• Once the chicken is cooked and tender, shred lightly with two forks or tongs. Toss it in the juices as you shred gently. Whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout. Enjoy!

Notes

FREEZER MEAL: Let the soup cool completely before transferring to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top. I’ve also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large Ziploc freezer bag. When ready to cook, thaw completely and then cook as outlined above.

Nutrition

Calories: 606kcal · Carbohydrates: 44g · Protein: 41g · Fat: 30g · Saturated Fat: 14g · Cholesterol: 143mg · Sodium: 1206mg · Potassium: 1359mg · Fiber: 13g · Sugar: 2g · Vitamin A: 880IU · Vitamin C: 14.9mg · Calcium: 238mg · Iron: 5.1mg

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{originally published 11/10/11 – recipe notes and photos updated 12/28/20}