White Chicken Chili is one of those recipes that never gets old! It’s cozy, flavorful, and just the right balance of creamy and hearty. This version comes together in about 30 minutes on the stovetop or can simmer all day in the crockpot for the easiest dinner ever.
This easy White Chicken Chili recipe is one for the books!
There are plenty of white chicken chili recipes out there, so when I started testing this recipe, I knew I wanted something different. I didn’t want it to be super heavy or gloppy with loads of cream cheese like many white chicken chili recipes out there!
I fiddled and experimented until I had a flavorful, easy, and actually authentic recipe. And you won’t find any cream cheese glopiness here (though I am not dissing cream cheese, mind you)! I thickened my white chicken chili with masa harina, a traditional cornmeal, which gives it the perfect creamy texture and authentic taste!
This recipe was officially approved when I gave it to a young family who had just had their third baby. They absolutely loved it, and the mom actually requested the recipe! I just know you’re going to love it, too!
What is White Chicken Chili soup?
White chicken chili swaps traditional tomatoes and ground beef for a base of chicken, white beans, green chiles, and spices. It is a take on chili that is creamy and comforting, and generally has a whiter color than most chilis!
White Chicken Chili Soup ingredients
- Oil: To sauté the aromatics! I like to use avocado oil, but olive oil or vegetable oil works fine here.
- Onion: To start that flavor-building process!
- Red Bell Pepper: Dice it small so that you get little bits of red bell pepper in each bite. I love this food chopper!
- Garlic: Garlic adds so much flavor!
- Spices: You’ll need ground cumin, ground coriander, chili powder, dried oregano, salt, and black pepper to season the chili to perfection!
- Shredded Chicken: Use rotisserie chicken or make my shredded chicken recipe to prep beforehand. Alternatively, you can poach some raw chicken breasts and dice or shred it.
- Canned Green Chilies: These lend a spicy flavor that is essential to this chili!
- Canned White Beans: I just Great Northern Beans here, but you can use any white beans you have on hand, like cannellini beans. But honestly, you can put in any beans you want! The bean police won’t get you!
- Chicken Stock: I like stock over broth as it’s a little more flavorful, if you use broth, you may need a little extra seasoning.
- Hot Sauce: This is optional if you want some extra spice.
- Masa Harina: Masa harina is anauthentic Mexican corn flour used to thicken the soup to the perfect texture.
- Heavy Cream: To make the chili nice and creamy!
- Frozen Corn: Frozen corn has the best flavor (besides fresh corn!). If you have fresh corn, you can definitely use it. Otherwise, opt for frozen.
- Lime: To balance out all the flavors!
- Fresh Cilantro: For an authentic, herbal flavor.
Get the full recipe in the recipe card below.
How to Make White Chicken Chili
Step 1 – Sauté the Veggies
In a Dutch oven, heat oil and cook onion and red pepper until softened. Stir in garlic and spices.
Step 2 – Build the Base
Add broth, shredded chicken, green chilies, beans, and a few dashes of hot sauce to the crock pot. Stir well and cook on HIGH for 4 hours, or LOW for 6-8 hours.
Step 3 – Thicken
Whisk together heavy cream and masa harina to form a paste, then stir it in.
Step 4 – Simmer & Serve
Let cook for 30 minutes in the slow cooker until the chili thickens. Stir in corn, lime juice, and cilantro. Adjust seasoning. Add toppings and enjoy!
How long to cook white chicken chili in crock pot
For the best flavor, you can sauté the veggies and spices first, but if you’re short on time this can be a true dump-and-go recipe. Add everything to your slow cooker and cook on LOW for 6–8 hours or HIGH for 4 hours. About 30 minutes before serving, stir in the masa-cream mixture and corn, then finish with lime juice and cilantro.
Tips for making this Crockpot White Chicken Chili Recipe
- Don’t skip the fresh lime juice. It brightens the flavors and balances the richness of the chili, so don’t leave it out at the end. You’ll be surprised how much of a difference that fresh squeeze makes!
- Sauté the veggies for extra flavor. Taking a few minutes to brown the onion, pepper, and spices before adding them to the slow cooker gives the chili a richer, deeper base. If you’re short on time, you can skip it, but the flavor payoff is worth it.
- Season at the end. Beans, broth, and even rotisserie chicken can vary in saltiness, so always taste before serving and adjust as needed. A final pinch of salt or a dash of hot sauce right before ladling can take it from good to great!
Easy White Chicken Chili Crockpot variations
- Spicer: If desired, when sauting the onions, add up to 2 chopped poblano peppers (seeded if less spice is desired) or sub with a couple of jalapenos. Or sprinkle in a little cayenne pepper.
- Beans: Swap in pinto, navy beans, cannellini, or even chickpeas if you prefer. I’m confident the chili police won’t knock on your door if you use chili beans, kidney beans, or black beans!
- Masa Harina Substitute:
- Blend/crush corn tortillas, taco shells, or tortilla chips with a little cream, milk, or water to make a slurry.
- Or grind down grits or coarse cornmeal and mix with water, cream, or milk.
- Cream Substitute: You can use half-and-half or whole milk instead of heavy cream. The chili will still be delicious, just a little lighter and less rich.
- Using Dried Beans: Replace canned beans with 3 cups dried navy beans. Soak overnight, drain, then simmer in fresh water for 7–8 hours until tender. Drain and add to the chili.
- Brothy? Sometimes I like my soups/chili more brothy. If desired, add an additional 2 cups of chicken stock or water, but adjust seasonings to taste. Or try deglazing your pan when sauteing with a 12-ounce bottle of beer (lager or similar).
- Thicker still? If you want it even thicker, you can add a room-temperature block (or ½) of cream cheese and set it on top in the crockpot or stir in when simmering on the stovetop. You can also try slicing up 2-4 corn tortillas (a great use for stale tortillas) into thin strips and cooking with the chili.
- Gluten-Free: This recipe, as written, is gluten-free, just double-check your own spices to make sure there aren’t any fillers!
- Dairy-Free: Replace the heavy cream with additional chicken stock or a plant-based cream or milk of choice.
- Vegan: Omit the chicken and chicken broth, replacing with vegetable stock. I’d suggest adding some tofu for extra protein and another can or two of beans (try a different variety).
How do you make creamy white chicken chili?
Creaminess in this white chicken chili recipe comes from the combination of masa harina and heavy cream. The masa thickens while the cream adds richness; no need for heavy cream cheese here!
How to thicken white chicken chili
The masa harina paste is the key. It not only thickens but gives the chili a subtle corn flavor that ties everything together!
What to serve with White Chicken Chili Soup
White chicken chili makes a full meal on its own, but you can add some sides to round it out, especially when you’re feeding a crowd! It’s absolutely delicious with buttermilk cornbread, or try serving it with a Mexican chopped salad and a batch of homemade guacamole with chips on the side. I like to serve mine with a Cadillac margarita occasionally, and for dessert, you can try my healthier fried ice cream cake!
White Chicken Chili Crock Pot toppings
Here are some of my personal favorite toppings:
- Sour cream or Greek yogurt
- Avocado slices
- Tortilla Strips or chips
- Monterey Jack, Pepper Jack, or Mexican blend cheese
- Pickled or fresh jalapeños
- A dollop of sour cream
- Cilantro
- Extra lime wedges
Storing Easy White Chicken Chili (Crockpot Recipe)
How long is white chicken chili good for in the fridge?
Place leftover chili in an airtight container and store in the refrigerator for up to 3-5 days. I prefer reheating on the stovetop. If you have a lot of leftover soup, you can always return it to the slow cooker on low for a few hours; otherwise, I suggest cooking it in a saucepan over low heat.
Can you freeze white chicken chili?
This chili loves the freezer! Cool completely, then place in single-serving containers like these Souper Cubes (love these) and reheat individual servings on the stovetop. This white bean chicken chili is perfect for meal prep! Freeze for up to 3 months.
Crockpot White Chicken Chili Recipe FAQs
This recipe is loaded with lean protein, beans for fiber, and veggies, so it is relatively healthy, yes! And using masa instead of cream cheese keeps it lighter while still creamy.
Yes! Masa harina is naturally gluten-free, just double-check your spices and broth to make sure they don’t have fillers.
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Equipment
Ingredients
- 3 tablespoons vegetable oil I like avocado oil
- 1 medium medium onion diced
- 1 red bell pepper diced small
- 6 cloves garlic minced
- 1 tablespoon ground cumin feel free to use less if preferred
- 1 tablespoon ground coriander use less if preferred
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken rotisserie or my crockpot shredded chicken
- 2 4-ounce cans chopped green chilies undrained (mild or spicy)
- 2 15-ounce cans great northern beans drained (see notes)
- 4 cups chicken stock divided, 1 quart or broth
- 2 – 4 shakes hot sauce like Cholula or Tabasco (optional)
- 3 tablespoons masa harina corn flour, see notes
- ½ cup heavy cream see notes for substitutes
- 10 ounces frozen corn I like fire-roasted, no need to thaw
- 1 lime juiced
- 1 – 2 teaspoons kosher salt to taste
- 2 tablespoons cilantro chopped
Optional Toppings
- Sour cream
- 1 avocado sliced
- 2 cups Monterey Jack cheese grated or try Pepper Jack or Mexican blend
- Lime wedges
- Extra hot sauce
- Pickled or fresh sliced jalapeños
Instructions
Slow Cooker Instructions
- Sauté first: In a skillet, heat oil over medium-high heat. Add onion, red pepper, and jalapeños (if using). Cook 5–7 minutes until softened and just starting to brown. Add garlic, cumin, chili powder, oregano and black pepper and ½ teaspoon salt, and cook 1 more minute. However, if you want a dump-and-go meal, skip this step! Just add everything to your slow cooker.3 tablespoons vegetable oil, 1 medium medium onion, 1 red bell pepper, 6 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon chili powder, 2 teaspoons dried oregano, ½ teaspoon black pepper
- Slow cooker: Transfer the sautéed veggies to the slow cooker. Add shredded chicken, green chilies, beans, chicken broth, hot sauce, and salt. Stir well.3 cups shredded cooked chicken, 2 4-ounce cans chopped green chilies, 2 15-ounce cans great northern beans, 4 cups chicken stock, 2 – 4 shakes hot sauce
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Finish: 30 minutes before serving, increase heat to HIGH on slow cooker, mix together ½ cup cream with masa harina until a thick paste and slowly stir into mixture. Stir in corn. Taste and adjust the seasonings, then cook for an additional 30 minutes. Just before serving, stir in lime juice and cilantro.3 tablespoons masa harina, ½ cup heavy cream, 10 ounces frozen corn, 1 lime, 1 – 2 teaspoons kosher salt, 2 tablespoons cilantro
- Serve: Ladle into bowls and add your favorite toppings.
Stovetop Instructions
- Sauté veggies: In a Dutch oven or large soup pot, heat oil over medium-high heat. Add onion, red pepper, and jalapeños (if using). Cook 5–7 minutes until softened and just beginning to brown. Stir in garlic, coriander, cumin, chili powder, black pepper, oregano, and salt during the last minute.
- Stir in chicken broth, chicken, green chilies, beans, and a few dashes of hot sauce. Bring to a gentle boil.
- In a measuring cup, whisk together masa harina and heavy cream (or substitute) to form a smooth paste. Stir this slowly into the chili.
- Let the chili cook for about 10 minutes, stirring occasionally, until it thickens and bubbles.Add corn, lime juice, and cilantro, stirring for 2 minutes until heated through.Taste, adjust seasonings, and top with sour cream, avocado, cheese, lime wedges, hot sauce, or pickled jalapeños.
Notes
- Spicer: Add up to 2 chopped poblano peppers (seeded for less heat) or swap in jalapeños when sautéing the onions.
- Beans: Use any combo you love—pinto, navy, cannellini, chickpeas—even chili or black beans!
- Masa Substitute: Blend crushed corn tortillas, chips, or shells with cream, milk, or water for a quick slurry, or use ground grits or cornmeal.
- Cream Substitute: Half-and-half or whole milk work fine for a lighter, less rich chili.
- Dried Beans: Use 3 cups dried navy beans—soak overnight, simmer until tender, then add to chili.
- Brothier: Add up to 2 cups more chicken stock or a splash of beer when sautéing for extra flavor.
- Thicker: Stir in cream cheese or sliced corn tortillas to thicken.
- Gluten-Free: Naturally gluten-free—just double-check your seasonings.
- Dairy-Free: Swap cream for stock or a plant-based milk.
- Vegan: Use vegetable broth, skip the chicken, and add tofu or extra beans for protein.
- Freeze: Cool completely, then freeze in single servings (I love Souper Cubes!) for up to 3 months.
- Refrigerate: Store in an airtight container up to 3–5 days.
- Reheat: Warm gently on the stovetop, or return to the slow cooker on Low until heated through.
Nutrition
Wendy
This is delicious and so easy to make!
So glad you loved it.