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Creamy White Chicken Chili Recipe

Creamy White Chick­en Chili is a favorite, back-to-school, fall and win­ter meal. Easy, deli­cious and 30-min­utes to the table. Sat­is­fy­ing com­fort food dinner!

creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl
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Quick, Easy & Affordable

If I’m truth­ful, this creamy white chick­en chili recipe is an afford­able meal we enjoy all year around. It’s a fill­ing and spicy vari­a­tion of chick­en soup that’s well received on any cool and rainy day.

Break out your *stock pots and warm your fam­i­ly with toe-toast­ing com­fort food. They’re gonna want sec­onds and even then, you’ll still get to enjoy some left­overs the next day. 

White Chick­en Chili is an easy recipe that comes togeth­er with a few sta­ple pantry ingre­di­ents and can even uti­lize chick­en left­overs. It’s nat­u­ral­ly gluten free.

I had South­west Chick­en left over from anoth­er meal, so no extra cook­ing. Just chop it and add it in. 

creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl

You can do that with my juicy, deli­cious slow cook­er chick­en breasts or best juicy baked chick­en breast if you have left­overs, too. Even a rotis­serie chick­en will be great in this recipe!

A Delicious “Welcome to Our Home”

When soup is cook­ing, bread is bak­ing or hol­i­day treats are in the oven, the whole house is awash with “homey” aro­mas that wel­come any guest or fam­i­ly mem­ber who walks through the door. Those won­der­ful smells are the best “wel­come to my home” you can offer! 

Smiles will abound, and mem­o­ries will be made, over meals like Creamy White Chick­en Chili and our Favorite Sweet Corn­bread. If you love this white chick­en chili, try my Best Easy Chili recipe, too, for quick and easy warm-ups with deli­cious flavor. 

best easy chili in a white bowl topped with grated cheddar, minced red onion and cilantro

The best news is both White Chick­en Chili and Best Easy Chili are EASY to make and tasty enough to serve com­pa­ny at foot­ball get-togeth­er or a neigh­bor­hood bonfire. 

You’ll spend time enjoy­ing both recipes with your fam­i­ly and friends, instead of spend­ing tons of time at the stove!

Keep white chick­en chili warm in a slow cook­er on the counter, so it’s easy for guests to help them­selves at any time. 

Keep some col­or­ful gar­nish­es near­by along with some corn­bread and or Bis­cuits.

Add a rel­ish tray with fresh veg­gies and dip and you’ll have the par­ty spread every­one keeps talk­ing about and enjoying.

ingredients for white chicken chili

The Ingredients

This creamy, deli­cious soup has a warm, spicy kick. Like most soups and stews, it’s even tasti­er on the sec­ond day. Left­overs will be a hit, plus, save you time and money. 

The ingre­di­ents are com­mon pantry stock. You will prob­a­bly already have most of them on hand. 

To make Creamy White Chick­en Chili you’ll need: 

  • Pre-cooked chick­en, I use pre-cooked Slow Cook­er Chick­en Breasts or Juicy Baked Chick­en Breasts, that I have prepped and frozen. Any chick­en left­overs or even rotis­serie chick­en will work, as well.
  • White Beans, canned (I have suc­cess­ful­ly used can­neli­ni beans, great north­ern beans and/or navy beans) 
  • Chick­en Broth or Stock 
  • Chick­en Bouil­lon Pow­der (I use my home­made, but use your favorite brand.)
  • Jalapeno, minced
  • Onion (white, yel­low or red), minced
  • Minced Gar­lic
  • Corian­der
  • Cumin
  • Cream Cheese.

creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl

How to Make Creamy White Chicken Chili

Get­ting this hearty, deli­cious white chick­en chili on the table is a quick and sim­ple task. 

If you have the pre-cooked chick­en in the fridge or freez­er, it’s a breeze. (Shred­ded rotis­serie chick­en would work well in this recipe, too. )

  1. Sim­ply drain and rinse the canned beans. 
  2. Add the beans and all oth­er ingre­di­ents, except the cream cheese, to your favorite stock pot.
  3. Heat over medi­um heat until soup comes to a slow boil. 
  4. Reduce the heat and sim­mer for about 15 minutes. 
  5. Remove from the heat and stir in the soft­ened cream cheese. Stir until cream cheese has ful­ly melt­ed and been incorporated. 
  6. Serve your hearty deli­cious meal. 

Serving White Chicken Chili

You can top your white chick­en chi or leave it plain. We love to serve it with a few garnishes.

I like to serve Creamy White Chick­en Chili with some fresh­ly grat­ed ched­dar cheese or col­by jack cheese and hand-torn cilantro leaves. 

We also enjoy it with diced avo­ca­do, sour cream, minced onion, tor­tilla strips or chips or sliced jalapenos.

creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl

What to Serve with White Chicken Chili

It is absolute­ly stun­ning with our Favorite Sweet Corn­bread as a side. The savory spice of the soup is per­fect­ly com­ple­ment­ed by the sweet, moist cornbread. 

You’ll also love it with my Easy 30-Minute Bis­cuits. Home­made bread fast enough to have for week­night dinners!

Add a green sal­ad and your meal is complete!

Stay warm and enjoy, my friend!

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creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl

Creamy White Chicken Chili

  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 10-12 serv­ings 1x
  • Diet: Gluten Free


A sim­ple and extra­or­di­nar­i­ly fla­vor­ful soup, with a spicy kick. It will warm both body and soul.  Ter­rif­ic with corn­bread or even tor­tilla chips.


Units Scale

  • 4 chick­en breasts, cooked and shredded
  • 4 (15.5 oz) cans can­neli­ni beans (or great north­ern beans)
  • 6 cups chick­en broth
  • 1 large jalapeno, minced (3-4 Table­spoons minced)
  • 1 medi­um yel­low onion, minced (red or white work, as well)
  • 1 Table­spoon home­made chick­en bouil­lon (or your favorite brand, to taste)
  • 1 Table­spoon gar­lic, minced
  • 1 tea­spoon corian­der powder
  • 1 Table­spoon cumin
  • 1 (8 oz) block cream cheese, softened


  1. Drain and rinse the beans.
  2. Add beans and all ingre­di­ents, except cream cheese to stock pot.
  3. Bring to a gen­tle boil over medi­um heat.
  4. Reduce heat and sim­mer for 15 minutes.
  5. Remove from heat and stir in the soft­ened cream cheese.  Con­tin­ue stir­ring until the cream cheese has com­plete­ly melt­ed and is incor­po­rat­ed into the broth.
  6. Serve with any of your favorite gar­nish­es.  I love it with grat­ed ched­dar and cilantro.  A dol­lop of sour cream or thin­ly sliced green onions would be good, too.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Cat­e­go­ry: Soup
  • Method: Stove Top
  • Cui­sine: Mexican/American

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