This thick and creamy white chicken chili is so good, don’t count on having leftovers! Loaded with tangy green chilies, jalapeños, shredded chicken and hearty white beans, this white chili recipe is pure comfort in a bowl. Made easy with a rotisserie chicken, dinner is on the table in just 35 minutes!
Why I Love This White Chicken Chili Recipe
Congrats! You’ve found the only stovetop white chicken chili recipe you’ll ever need. It’s creamy, flavorful as can be, easy-peasy and perfectly cozy for cold nights. It checks all the right boxes! When you need something on the dinner table that the whole family will enjoy (and ask for seconds of even though they’ll be full), this is it. Check out all the reasons why I make this on a weekly basis as soon as the temperature drops below 70°F:
- Easy: Just a few pantry staples and bam! You’ve got a pot of creamy deliciousness simmering away!
- Filling: Packed with protein rich chicken and hearty white beans, this bowl of chili won’t leave you hungry. Add a slice of buttery beer bread to complete the meal!
- Cozy: Creamy milk and cornmeal adds the perfect touch of richness to the broth, making this white chili extra cozy and satisfying.
- Customizable: You can make this chili as mild or as spicy as you’d like, and it always comes out tasting incredible. You can also use leftover chicken or rotisserie chicken and have fun with the toppings!
If you love a warm bowl of chili as much as we do, check out this easy crockpot white chicken chili, hearty and chunky beef chili or this Cincinnati chili served over spaghetti noodles!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for white bean chicken chili. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken: You’ll need cooked and shredded chicken for this recipe, but I also included steps for you to use raw chicken if you prefer. (Read below for more info.)
- Beans: I used cannellini beans, rinsed and drained. (For more bean options, check the variations section below.)
- Aromatics: Diced onion, fresh garlic, canned green chilies, and jalapeños bring tons of flavor to this dish. I remove the seeds from the jalapeños to cut down on the heat. Leave the seeds in if you prefer spicy chili!
- Seasoning: Bold flavors of chili powder, ground cumin, cayenne pepper and salt are in the mix. Feel free to add other seasonings if you’d like.
- Cornmeal: Cornmeal is combined with milk to use as a thickener.
- Milk: Whole milk or evaporated milk work great, you can also use half and half.
- Butter: Olive oil also works.
What Kind of Chicken is Best?
A rotisserie chicken is ideal for this white chicken chili recipe if you are short on time. It comes perfectly cooked and seasoned, and is easy to shred right away. You truly can’t beat it in terms of convenience!
Otherwise, any available boneless, skinless chicken breasts and chicken thighs will do the trick. Follow the directions below to cook them directly in the soup.
How to Make White Chicken Chili
In just 4 simple steps, you’ll have a beautiful bowl of warm and cozy creamy white chicken chili! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
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- Sauté: In a large heavy bottomed pot, like a dutch oven, sauté the onion, jalapeño, green chilies, garlic, and spices.
- Combine: Add in the chicken, beans, and stock. Bring the chili to a boil, and then reduce the heat and simmer.
- Thicken: Stir in a mixture of milk and cornmeal and keep the chili simmering, until thickened.
- Serve: Ladle the chili into bowls, top with green onions, cheese and sour cream, and enjoy!
Chef’s Tips & Variations
- Raw Chicken: If you would prefer to use raw chicken breasts or thighs, add them when you add the broth in step 4. Simmer the chili until the chicken is cooked and easily shredded, about 20 minutes. Then continue with the recipe as directed.
- Different Proteins: You can easily make this recipe into a turkey chili or brown some ground turkey or chicken before adding in the vegetables. On the other hand, make this a vegetarian chili by substituting the meat with extra beans.
- Beans: Cannellini beans add a creamy texture, while great northern beans provide a lighter feel. Feel free to experiment with other white bean varieties!
- Extra Creamy: This chili is creamy already, but to really make it extra creamy, stir in 1/4 to 1/2 cup sour cream before serving.
- More Southwestern Flavors: Add a can or two of drained Rotel, canned tomatoes with chilies, to add even more flavor! Use mild, medium or hot depending on your heat preference.
- Slow Cooker: If you prefer to use your crockpot, I have a separate slow cooker white chicken chili, since the prep directions are a bit different.
How to Serve Creamy White Chicken Chili
This white chili is so velvety and creamy, it’s just begging for your favorite toppings! Here are some chili toppings ideas:
- Tortilla Chips: You can buy tortilla strips, or crush some tortilla chips and sprinkle over the top.
- Jalapeños: Fresh or pickled.
- Shredded Cheese: Any kind you like, such as Monterey Jack, mozzarella, Mexican blend, etc.
- Sour Cream: Or even plain greek yogurt will work.
- Avocado
- Cilantro
- Green Onions
Creamy White Chicken Chili
Ingredients
- ¼ cup cornmeal
- ¼ cup whole milk, evaporated milk, or half and half
- 2 tablespoons butter, or olive oil
- 1 large yellow onion, diced
- 2 jalapenos, seeded and minced
- 4 cloves garlic, minced
- 1 (8 oz) can green chilies, do not drain
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon kosher salt
- 4 cups chicken stock
- 3 cups cooked & shredded chicken, about 4 breasts (see notes below to use raw chicken)
- 2 (14 oz) cans cannellini beans, rinsed and drained
Optional Toppings
- Shredded cheese
- Sour cream
- Cilantro, or green onions
- Jalapeños, fresh or pickled.
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Instructions
- In a small bowl, whisk together cornmeal and milk. Set aside.
- In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeño, cooking until soft – about 5 minutes.
- Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.
- Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 10 minutes.
- Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally, until thickened. Remove from heat and let stand for 5 minutes to thicken even more before serving, if desired.
- Divide among 4 bowls and top with optional garnishes. Serve immediately!
Notes
Nutrition
Categories:
More of the Best Chili Recipes
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It is really nice that you shared the serving tips as well. I did made this yesterday and must say it is really a comfort food as you said. My son loved everything. Thank you for that. Looking forward for more recipes in future.
I’m wondering if you have the nutrition info for this?
This white chicken chilli is looking so yummy. I cant wait to make and eat. Thanks for sharing recipe.
I have tried quite a few chicken chili recipes over the years, but this was by far my favorite. Thanks so much!!! Hubs loved it too. Also, didn’t have cornmeal, so I soaked a corn tortilla in milk and puréed. Tastes great.
4.5 years later and this is still my go-to chicken chili recipe. Whenever I bring it to events, everyone raves about it.
This is the only chicken chili I like. In fact I LOVED it, and so did my family (3 children, my husband and myself) I did leave out the corn meal and milk because I like my chili more soupy. And the beer bread was amazing! I have to add this meal to my rotation.
I make lots of small freezable meals for my mother as part of her Christmas present (that lasts all year). I give her a “coupon” with a list of what I could make for her – and white chicken chili is one of the recipes. When she said she’d be willing to try a small container, I went a’Googling – and came upon your blog. Oh yes. This works for me. And I hope for Mom!
I’m making this white chicken chili with some moderations for her, as she doesn’t like anything spicy (I’m eliminating the jalapenos altogether and only using a heaping Tbsp. of the green chiles, but I added about a half cup of chopped red bell pepper for color). It smells great! Just added the corn meal and milk mixture, and I think this will be right up my alley – thanks!
This sounds amazing for this very cold day we’re having in oregon!! And that bread…swoon.
i heart white chicken chili!!!
The chili looks wonderful.
I find regular chili to be a verrry occasional treat, since I can’t handle that much tomato all at the same time. But white chili looks awesome! Much lighter and less acidic tomato. Awesome job!
Ha! I feel ya on the chips and dip for dinner. Anything I can scarf down while standing in my kitchen while flipping through a magazine usually turns into an accidental dinner, much to my husband’s dismay. But this chili looks divine and so quick! I can’t wait to make this!!!
I don’t think I can ever get enough of white chicken chili photos and recipes… I just love this kind of chili
Hey no hating on the chips and dip dinner! Heehee it’s one of my main ones at college unfortunately. But I love the idea of this chili! So warm and comforting, and quick is a serious plus 😀 yum!
White chicken chili is the best! I will take a big bowl along with like 5 slices of that bread!
I want some pronto. Looks amazing!
This sounds really good. Is the point of the cornmeal to thicken it a bit? I’ve never seen cornmeal in a soup or chili recipe and I’m concerned it would come out grainy. Can someone shed some light on this?
Yes, the cornmeal is used to thicken it. Yes, cornmeal can make it grainy if you just dumped it into the soup, but by soaking the cornmeal in milk during the cooking, it will keep it from being grainy.
Hope you enjoy the soup!
MMMMM! I’ve been looking for make ahead things for my hubby (he works nights). This is perfect!!!
This does sound great on a chilly rainy day!
I have been craving this soup!!
A big hunk of bread and chili sounds good right about now.