Are you looking for the best white chicken chili recipe? This Easy White Chicken Chili is creamy, gently spicy, and deeply savoury, but without being heavy. Instead of relying on lots of cream, this version gets its rich, cozy texture from blended white kidney beans, which naturally thicken the broth while adding additional fibre and protein. Everything comes together in one pot, making it an easy, comforting meal that is nourishing and balanced.

I love making this easy white chicken chili recipe when I want something super cozy and comforting, but don’t want to feel too weighed down after eating it. It’s warm, gently spiced, and creamy in all the best ways. It is wonderful that night, but tastes just as good (if not better) the next day. Add a handful of your favourite toppings, squeeze a little lime over the top, and it becomes one of those recipes you’ll be making all the time. Want some more favourite soup recipes? Try my Chicken Poblano Soup or my Easy Chicken Noodle Soup.

😍 Why You’ll Love This Easy White Chicken Chili

One-pot comfort: Everything comes together in a single pot, which means a delicious dinner without a sink full of dishes.
Weeknight-friendly: Ready in under 30 minutes, making it perfect for any night.
Creamy without being heavy: Blended white beans and a small amount of cream cheese create that rich, comforting texture.
Nourishing and filling: Packed with protein, fibre, and veggies, this chili is satisfying enough to stand on its own.

What Is White Chicken Chili?

Typically this dish combines chicken with a spicy and creamy broth. First, you’ll poach the chicken breasts in the flavourful broth. Next, you’ll add the smooth white kidney beans to add a subtle creaminess. Then, you’ll add green chilies to give it some spice. Additionally, this chili is flavoured with a variety of different spices such as cumin, paprika, and chili powder. Finally, garnish with your favourite toppings such as fresh jalapeños and avocado.

🥣 Ingredients To Make This Easy White Chicken Chili Recipe

Chicken breasts: they stay tender, juicy, and easy to shred.
Olive oil: used for searing the chicken and sautéing the veggies. It helps build flavour from the very first step.
Salt: essential for seasoning the chicken and bringing out all the other flavours in the pot.
Black pepper: adds a subtle warmth and balances the creaminess of the chili.
Garlic powder: gives savoury depth to the chili.
Onion powder: adds gentle onion flavour.
Chili powder: brings mild heat and that classic chili warmth.
Cumin: earthy and warm, this is one of the key flavours in this white chicken chili.
Paprika: adds colour and a soft smokiness that rounds everything out.

Shallot: slightly sweeter and milder than onion.
Carrot: adds natural sweetness and helps balance the spice.
Celery: brings savoury flavour.
Jalapeño: provides gentle heat without making the chili overly spicy, especially when the seeds are removed.
Garlic: fresh garlic adds bold flavour and makes the whole pot smell incredible.
White kidney beans: this is the secret to the creamy texture. Blending some thickens the chili naturally while adding fibre and protein.
Corn: adds pops of sweetness and a bit of texture in every bite.
Green chilies: mild, tangy, and essential for that signature white chili flavour.
Chicken broth: forms the base of the chili and carries all the flavours.
Cream cheese: Adds creaminess and comfort without making the chili heavy.

To garnish: tortilla chips, sour cream, shredded cheddar cheese, fresh lime, avocado, cilantro, and chives add crunch, creaminess, brightness, and freshness. Pick and choose what you want so each bowl can be finished exactly how you like it.

✔ How To Make This Easy White Chicken Chili Recipe

Begin by lightly spraying both sides of the chicken breasts with cooking oil. Season both sides with salt, pepper, garlic powder, onion powder, chili powder, cumin and paprika.

To a large pot, add 2 tbsp of olive oil and set to medium/high heat. Fry the chicken breasts on each side for 1-2 minutes, or until browned on each side. Remove the chicken from the pot and set aside. Don’t worry about cooking the chicken the entire way through during this step.

Chop the shallot, carrot, celery, jalapeño and garlic. To the same pot you cooked the chicken, add 2 tbsp of olive oil and return to medium heat. Add the shallot, carrot, celery, jalapeño, garlic and seasonings and let sauté for 4-5 minutes, or until the veggies have softened.

While the veggies cook, add one can of beans to a food processor with a splash of chicken broth, or water and puree until nearly smooth.

Add the kidney beans (whole and smooth), corn, and green chilis to the pot. Add the the chicken broth to the pot (start with 4 cups and if you want more broth at the end add an additional cup), cream cheese and chicken breasts.

Bring to a simmer, cover, and allow the chicken to poach in the broth until fully cooked. After 15-20 minutes, remove the chicken with a slotted spoon and shred with two forks and return back to the pot.

Bring to a light simmer one last time, and taste to see if you need more salt. This will depend if you use a salted chicken broth or not.

🗒 Variations

Make it spicier: Add extra jalapeño, a pinch of cayenne, red pepper flakes, or a splash of hot sauce at the end for more heat.
Extra creamy: Blend two cans of beans instead of one, or stir in a little extra cream cheese for a richer texture.
Veggie boost: Add diced zucchini, bell peppers, or poblano pepper when sautéing the veggies for extra colour and heartiness.

🗒 Substitutions

Chicken: Boneless, skinless chicken thighs work just as well and stay extra juicy.
Beans: Cannellini beans, navy beans, or great northern beans can be swapped in without changing the flavour.
Make it dairy-free: Skip the cream cheese and use full-fat coconut milk or a dairy-free cream cheese alternative.
Broth: Vegetable broth works if that’s what you have on hand.

🍴 Leftovers? Lucky You.

To store your leftover easy white chicken chili, put them in an airtight container for up to 4 days. To freeze, allow the chili to come to room temp, cover with an airtight container, and freeze for up to 3 months.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Easy White Chicken Chili recipe, then make sure to check out a few of my other soups you may also love:

• Chicken Poblano Soup
• Easy Chicken Noodle Soup
• Stuffed Pepper Soup Recipe
• Potato and Leek Soup
• Sausage Tortellini Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this easy white chicken chili recipe (or any recipe of mine) don’t forget to leave a review.