White Chicken Chili Recipe (2024)

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This White Chicken Chili recipe is hearty, creamy, and has become a new favorite!! Best of all, it’s ready in 30 minutes or less!

Traditional beef chiliis always a safe bet for potlucks and chili cook-offs but we love this White Chicken Chili, especially served with cornbread.

All-time favorite!

We love soup season!

And we also love chili cook-offs and potlucks in the fall. One of our go-to’s that gets rave reviews (and awards) is this White Chicken Chili recipe. Everyone loves it.

Here’s why:

• Especially easy and quick. This recipe is prepped in 5 minutes and finished in under 30 minutes.
• Stovetop or Crock Pot. It can be made both ways, which is great if you’re in a rush or want to dump and go in the slow cooker.
• Award Winning! It’s so good that it’s constantly winning Chili cook-offs. With so much flavor and so many ways to customize, it’s sure to be a hit!

Along with some of our favorites like Cheesy Potato Soup and Chicken Tortilla Soup, this White Chicken Chili is one we always have on repeat.

White Chicken Chili Ingredients

• Chicken Broth – We use full-sodium but if using a lower sodium, you may need to add a little more salt.
• Great Northern Beans – Great Northern Beans are a medium sized white bean. They can be substitutes with a smaller navy bean or larger white kidney beans (cannellini beans).
• Shredded Chicken – I like to use my crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken then shred it or even Rotisserie chicken.
• Diced Green Chilies – Mild or hot – whichever you prefer.
• Spices: ground cumin, garlic powder, dried oregano, dash of black pepper. For extra heat, sprinkle in: cayenne pepper, red chili flakes or a white chili powder. You can also add a chopped onion or onion powder for more flavor.
• Cheese. Shredded Monterey Jackor Mexican blend cheese
• Sour Cream. Greek yogurt can be substitutes for sour cream.
• Toppings + Garnish. Top with your favorite cheese such as Monterey Jack Cheese, cheddar cheese, or Mexican cheese Blend, as well as more sour cream, cilantro, sliced avocado, lime wedges (or lime juice) or Tortilla strips.

How to Make White Chicken Chili

1. COMBINE. Begin by throwing all the ingredients, except the sour cream and cheese, into a large pot.
2. SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
3. SOUR CREAM + TOPPINGS. Right before serving, stir in the sour cream and cheese until it’s melted.

Recipe FAQ

How to store? Chicken Chili shouldn’t be left out on the counter for more than 2 hours.You can store the chili in an airtight container in the fridge for 2-3 days.

How to reheat? Reheat in the microwave, stove top, or crock pot until the desired temperature.

How to freeze? If possible, we recommend freezing the chili before you add the sour cream and cheese. To do this, place it in a freezer-safe gallon bag in the freezer for up to 6 months. Thaw in the fridge and reheat in a pot and then add the additional ingredients at the end.