White Chicken Chili

This white chicken chili is creamy, hearty, and so satisfying.  It’s a great alternative to a rich beef chili and easy enough to become a favorite family dinner staple.

I like to serve this chili with a Fenne And Orange Salad, which cuts through the fatty richness of the chili and a slice of Cheddar Jalapeno Bread.

Bowl of steaming White Chicken Chili-full of chunks of chicken, white beans, green chiles,and creamy broth.


  1. Vegetable oil – I used canola
  2. 2 large chicken breasts – you could also use chicken thighs if you prefer dark meat. Another option is ground chicken.
  3. 1 medium onion
  4. Garlic – 4 large cloves or 4 teaspoons of jarred
  5. Chicken stock or broth – you’ll need 4 cups or a 32-ounce box. 
  6. Creamed corn
  7. Chopped green chiles – mild, medium, or hot, it’s your choice
  8. Canned white beans – Great Northern White beans are the creamiest, but cannellini beans also work well.
  9. Green salsa – again pick the level of heat that you enjoy
  10. Spices – salt, cumin, chili powder, Mexican oregano, and white pepper – 
  11. Sour cream – I like using full fat to add richness and a luxurious mouthfeel.  But to reduce fat and calories you can use low-fat.  I don’t recommend non-fat.
  12. Half and Half – for creaminess and to mellow out the spices
  13. Cilantro – this is a love/hate herb.  If you like it, stir it in at the end.  If you dislike the flavor of it, you could use parsley or just eliminate it.
  14. Lime juice – use fresh juice, not the bottled stuff

.Bowl of steaming White Chicken Chili-full of chunks of chicken, white beans, green chiles,and creamy broth.




This creamy white chicken chili is so hearty and satisfying that your family will request it week after week. Serve it with a side salad and crusty bread for a complete meal.

  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: American



1 tablespoon vegetable oil

2 large boneless, skinless chicken breasts, cut into ½-inch cubes

1 medium onion, diced

4 large garlic cloves, minced

4 cups chicken stock

1 can (15-ounces) creamed corn

2 (4-ounce) cans chopped green chiles

2 cans (15 ½-ounces) Great Northern White Beans, drained

1 jar (16-ounces) green salsa

1 teaspoon salt

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon dried Mexican oregano

1 teaspoon white pepper

1 cup sour cream

½ cup half and half

¼ cup chopped cilantro

¼ fresh lime


In a large Dutch oven, warm the oil over medium heat until shimmering.

Saute the chicken, onions, and garlic, stirring constantly, until the chicken is no longer pink – about 10 minutes.

Pour in the chicken stock, creamed corn, green chiles, beans, salsa, salt, cumin, chili powder, oregano, and white pepper.

Bring the mixture to a boil.  Reduce the heat to low and simmer, uncovered, for 30 minutes.

Whisk in the sour cream and heavy cream until well incorporated.

Warm, stirring constantly, until the mixture is hot – about 5 minutes.

Stir in the cilantro and squeeze ¼ lime.  Stir well.

Ladle into serving bowls and serve warm, garnished with sour cream, cheese, tortilla chips, and/or jalapenos.

Keywords: white chicken chili, chili recipes, chicken recipes, soup recipes, weeknight dinner ideas, chicken recipes