White Chicken Chili Recipe

This is the best white chicken chili recipe! Made with shredded tender chicken, an assortment of fresh peppers, corn, creamy and flavorful broth and hearty cannellini beans, this chili is hearty, creamy and delicious! The flavor of the chili and the toppings make this the perfect soup.

Looking for more hearty soup recipes? Try our Ham and Corn Chowder, Crock Pot Cream Cheese Chicken Chili, and Lasagna Soup!

Why This Recipe Works

• Easy and packed with flavor. I love an easy chili recipe that is packed with flavor and comes together seamlessly. I’ve made sure the instructions are very straight forward and easy to follow so you can make it perfectly every time.
• Perfect dish for dinner tonight and leftovers! This recipe makes quite a bit and can easily feed a small crowd (I estimate about 12 servings). If you won’t be eating all 12 servings in 1 sitting, don’t worry! These leftovers taste amazing! We think it tastes just as good, if not better the second day. It’s one of the few recipes we actually look forward to eating night after night.
• A white chicken chili without cream cheese. I know many versions of white chicken chili recipes include the cream cheese, but I like it without. You still get a creamy and delicious soup, however without it we have healthy white chicken chili!
• One pot or crockpot: This recipe only uses one pot! Or you can adjust it for the crockpot by following my instructions in the recipe tips below.

Ingredient Notes

• Peppers: We use a combination of jalapeno peppers, anaheim peppers and poblano peppers.
• Cannellini Beans: Also called white kidney beans. These beans have a smooth texture and nutty flavor.
• Cumin: This spice adds a warm, kind of earthy flavor. And, fun fact, cumin is the base for taco seasoning!
• Flour: The flour acts as a thickening base for the sauce.
• Chicken Broth: Using some kind of broth in soup is always better than just using water. There is more flavor in chicken, beef or vegetable broth that will add to the soup. 
• Cayenne Pepper: 1/4 tsp is kid-friendly. If you want to amp up the heat, add ½ tsp.
• Heavy Cream: This helps add a creaminess to the soup. However, to make it even healthier, use half and half.

Step-by-Step Instructions

1. Cook the vegetables. In a large pot over medium heat, add the butter. Once melted, add the onions, peppers, cumin, paprika, cayenne, and salt. Cook until the peppers and onions have softened, about 8-10 minutes. Add the garlic and cook for 1 more minute. 

2. Thicken the soup. Stir in the flour and cook for 1 minute. Slowly pour in the chicken stock and stir to combine. 
3. Mash beans. Add 1 can of cannellini beans to the pot and use a potato masher to mash the beans. This will create a naturally thicker consistency in the soup.  

4. Add chicken and corn, then simmer. Add the remaining beans, chicken, and corn. Bring to a simmer, reduce heat to low and simmer for 15 minutes. 
5. Make it creamy. Stir in the heavy cream and heat until warm, about 3 minutes. 
6. Garnish. Portion into serving bowls, top with cheese, sour cream, tortilla chips, lime wedges, cilantro, and avocado. The toppings really make the dish over the top!

Recipe Tips

If you’re having a hard time finding “cannellini beans” at the grocery store, look for white kidney beans. They’re the same thing. If you can’t find either, you can substitute for great Northern beans (there will be a slight difference in texture and taste).

This soup is between mild and medium salsa on the spice scale. If you want ZERO spice, omit the cayenne pepper. I add 1/4 tsp cayenne and both of my kids eat it and love it. But if you want it to have more of a kick up the cayenne to 1/2 tsp or 3/4 tsp. 

By removing the seeds from the peppers, you’re already removing a lot of the spicy factor. 

Using 1 of the cans of cannellini beans to mash into the soup will create a thicker consistency — this is a really important trick/step not to miss. You can use a food processor or a potato masher works just as well!

If using cooked, rotisserie chicken, cook on high for 2 hours or until warm. Shred the chicken after it’s cooked, then add the heavy cream. Mash the can of cannellini beans and combine with the rest of the soup. Leave on low until warmed through (depending on how warm or cold your heavy cream was).  

How to Make White Chicken Chili in a Crockpot

Make this white chicken chili in the crockpot with just a few adjustments. Leave the chicken breast whole. Sautee the onion and peppers. Spray the bottom of the crockpot with nonstick spray. Add all the ingredients except the heavy cream and 1 can of cannellini beans. Cook on high for 6-7 hours (if using frozen chicken) or 4-5 hours if using raw, thawed chicken. Add the heavy cream and the other can of beans (mashed) at the end.

Garnishes

I would definitely say these garnishes are a must! I wouldn’t recommend skipping out on them because they really just kick the dish over the top!

• Sour cream — A small dollop is all you need.
• Cilantro, chopped — I am a huge cilantro lover, so grab a big handful of the cilantro and sprinkle it overtop. It adds some great flavor to this soup.
• Tortilla chips — Can also use tortilla strips. The salty and crunchy chips added as garnish really make this dish come together.
• Lime wedges — a spritz of lime pairs perfectly with this soup.
• Avocado
• Cheese — I enjoy using Monterey Jack cheese for this recipe, however if you don’t have it on hand you can use cheddar cheese, Colby Jack cheese, white cheddar cheese etc.

Storing

Store in an air-tight container in the fridge for 4-5 days.

FAQs

More Delicious Soups and Chili Recipes

• Sweet and Spicy Chili
• Sausage Tortellini Soup
• Copycat Zuppa Toscana
• Easy Taco Soup

Recipe adapted from Brown Eyed Baker.

This recipe was originally published on Feb. 19, 2021. It was republished on Nov. 15, 2021, to include additional information and photos.