White chicken chili is a flavorful, creamy, and comforting twist on traditional chili. Made with tender chicken, white beans, green chilies, and a rich, seasoned broth, it’s perfect for chilly nights and easy to make in a slow cooker or on the stovetop.
This one-pot meal is packed with protein, fiber, and warming spices, making it a must-try recipe this season.
Why You’ll Love This Recipe
✔ Easy to Make – Let the slow cooker do the work or make it quickly on the stovetop.
✔ Packed with Flavor – A rich, creamy broth with just the right amount of spice.
✔ Healthy & Filling – Loaded with lean protein and fiber to keep you full.
✔ Customizable – Adjust the heat level and toppings to your liking.
White Chicken Chili Recipe (Slow Cooker & Stovetop Instructions)
Ingredients (Serves 6-8)
- 2 boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained
- 1 can (10 oz) diced green chilies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream or Greek yogurt
- ½ cup shredded Monterey Jack or cheddar cheese (optional)
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (for garnish)
Slow Cooker Instructions
- Add ingredients – Place chicken, broth, beans, green chilies, onion, garlic, cumin, chili powder, paprika, salt, and black pepper into the slow cooker.
- Cook – Cover and cook on low for 6-8 hours or high for 4 hours, until chicken is tender.
- Shred chicken – Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Make it creamy – Stir in sour cream (or Greek yogurt), cheese (if using), and lime juice. Let it heat through for another 5 minutes.
- Serve & garnish – Ladle into bowls and top with fresh cilantro, extra cheese, or avocado slices.
Stovetop Instructions
- Sauté aromatics – In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until fragrant.
- Cook chicken – Add chicken, broth, beans, green chilies, cumin, chili powder, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Shred chicken – Remove chicken, shred, then return it to the pot.
- Make it creamy – Stir in sour cream (or Greek yogurt), cheese, and lime juice. Simmer for 5 more minutes.
- Serve & garnish – Top with cilantro, avocado, or tortilla strips.
Serving Suggestions
✅ Toppings: Avocado slices, shredded cheese, tortilla strips, fresh lime, chopped green onions, jalapeños.
✅ Side Pairings: Cornbread, warm tortillas, or a side salad.
✅ Make It Spicier: Add chopped jalapeños or extra chili powder for more heat.
✅ Make It Dairy-Free: Swap sour cream for coconut milk or dairy-free yogurt.
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the chili cool completely, then freeze for up to 3 months.
- Reheat: Warm in a pot over medium heat or microwave in 30-second intervals, stirring in between.
Final Thoughts
This white chicken chili is a cozy, comforting meal that’s easy to make and packed with bold flavors. Whether you cook it low and slow in a crockpot or whip it up quickly on the stovetop, this chili will become a go-to recipe for the season.
Try it tonight and enjoy a warm, satisfying bowl of deliciousness!
