Skip the bland, water versions–this White Chicken Chili is creamy, packed with flavor, and ready in just 25 minutes. It’s the perfect family-friendly meal for busy weeknights, easy on the budget, and freezer friendly too. This is the white chicken chili you’ll come back to every time!
This White Chicken Chili isn’t your average weeknight meal–it’s cozy, satisfying, and comes together in just 25 minutes. With creamy broth, tender chicken, and mild roasted green chiles, it’s a hit for both kids and adults. Plus, it’s easy on the budget and easy to adjust to everyone’s favorite toppings.
Perfect for those busy nights when you want something quick and comforting, this chili is also freezer-friendly, making it a great option for meal prepping or saving leftovers. Once you try it, you’ll see why it’s the white chicken chili that stands out from the rest.
ingredients for an easy chicken and white bean chili
Shredded Cooked Chicken – Rotisserie chicken works perfectly for convenience and flavor, but any cooked, shredded chicken will do. This Instant Pot Shredded Chicken is my favorite one to use. It’s a great way to use leftover chicken you have on hand.
Taco Seasoning – Adds depth and a mild spice without overpowering. you can use a premade mix or a homemade blend.
Minced Garlic – Fresh garlic adds a great flavor kick. You can use freshly minced or grab the pre-minced kind in the jar from your grocery store for an easy shortcut.
Chicken Broth – The base of the chili comes from the chicken broth that you can buy either store-bought or use homemade.
Onion Powder – A quick way to add onion flavor without chopping or overpowering the soup.
Cumin – Be sure to use a quality ground cumin because if you don’t, it can get a bit too earthy in flavor when it’s added in.
Oregano – If you can find Mexican oregano, go for that. But your standard oregano works great too.
Coriander – You’ll find ground coriander in your grocery store with all of the other dried spices.
Salt & Pepper – Season to your liking. You’ll likely adjust based on the saltiness of the broth you use.
Roasted Green Chiles – You’ll want to choose mild chiles to keep the spice level down, but if you want it spicier, go for the hot kind!
Cream Cheese – Makes the chili creamy and adds a rich texture without the use of heavy cream.
Corn – A touch of sweetness and texture. Frozen or canned both work great; if using canned, be sure to drain it.
Cannellini Beans – Creamy, mild, and also known as white kidney beans, they add heartiness and make the chili extra filling.
how to make white chicken chili with cream cheese and corn
Start by getting your cooked shredded chicken and taco seasoning ready in a large pot over medium heat. You’re not cooking the chicken here; you’re just warming it up and letting it soak in that taco seasoning flavor. Give it a good stir, making sure all those pieces get a nice, even coating.
Next, add the minced garlic. Just a quick minute of sautéing is all it needs to get fragrant and bring out its flavor—don’t go too long, as you don’t want it to burn. By now, you’ll start smelling that amazing combo of chicken, taco seasoning, and garlic. This base layer really sets up the flavors for the chili!
Now it’s time to add in the chicken broth, followed by the onion powder, cumin, oregano, coriander, and a bit of salt and pepper. Stir everything together and add the roasted green chile and cream cheese. You’ll want to bring this mix to a gentle boil, then lower the heat to a simmer, stirring occasionally as the cream cheese melts into the broth. This is where the chili starts to get that creamy, rich texture.
Once everything’s blended and looking smooth, add the corn and cannellini beans. Let it simmer for another five minutes, just enough to heat the beans and corn through. Then it’s ready to serve! Top it off with your favorite toppings like Monterey jack, tortilla strips, sour cream, or avocado for that perfect finishing touch.
tips and tricks
- Rotisserie Chicken Shortcut: Use rotisserie chicken for convenience. Just shred it before adding it to the pot.
- Cream Cheese Tip: Soften the cream cheese before adding it to the pot for a smoother, creamier texture. Cube it first to help it melt faster.
- Adjust the Spice Level: For a milder chili, use less taco seasoning and green chiles. For a kick, add extra green chiles or a dash of cayenne pepper.
- Make it Ahead: The flavors deepen as it sits, so this chili is even better the next day. Make it ahead and refrigerate for up to 3 days, or freeze for up to 3 months.
Top Tip
Be sure to add the cream cheese before turning it up to boil. If the soup is too hot when you add the cream cheese, it can separate and not melt properly into the chili.
What to serve with white chicken chili
This soup is really great on it’s own, but if you want to serve it with some sides, you definitely can! But first, let’s talk toppings.
You can top your chili with a squeeze of fresh lime juice, shredded Monterey jack cheese, avocado, and crunchy tortilla strips.
If you’re looking for a salad to serve with white chicken chili, I’d recommend going with something like a simple House Salad.
I love serving it with a side of Southern Cornbread to soak up the broth or some crunchy Homemade Tortilla Chips for dipping.
If you want to bulk it up even more, you could serve it will some Cilantro Lime Rice or Spanish Rice. Some people like adding it to the soup, but you can also serve it on the side.
Frequently Asked Questions
Yes, white chicken chili freezes really well! To freeze leftovers, allow the chili to cool completely, then transfer it to an airtight container or freezer bag, leaving some space for expansion. Label it with the date, and freeze it for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stovetop.
If you’d like to make a white chicken chili freezer meal, prepare the recipe through the step of combining the chicken, beans, spices, and broth, but skip adding dairy (like cream cheese). Freeze the base in a freezer-safe bag or container. When ready to cook, thaw, heat, and stir in the cream or cheese during the final few minutes of cooking for the best texture and flavor.
The most common reason it’s too watery is because there’s too much liquid. You can thicken it back up in a few ways. You can mash some of the beans with a potato masher which will release starch, creating a creamier consistency. You can also simmer it uncovered for about 10-15 minutes to help reduce the excess liquid. As a last option, you could also mix in a cornstarch slurry (1 tablespoon of cornstarch with 2 tablespoons of cold water – mixed together) and simmer until it’s thickened.
It depends on the result you’re going for! If you cook it covered, it will retain moisture and prevent the chili from reducing too much. This is ideal if you don’t want it thickening too much. If you prefer a thicker chili, simmer it uncovered. It will allow the excess liquid to evaporate.
How to store, reheat, and freeze white chicken chili
To store, allow the chili to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Tip: Label the container with the date so you know when it was made.
To reheat it, pour the chili into a pot and heat over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken broth if it’s too thick. You can also heat it in the microwave. Place a serving in a microwave-safe bowl, cover with a lid (leaving a small vent). Heat in 1 minute intervals, stirring between, until hot.
To freeze, let the chili cool completely. Transfer it to a freezer-safe containers or resealable freezer bags, leaving some space at the top to allow for expansion. When you’re ready to reheat it, move the container from the freezer to the refrigerator and let it thaw overnight. Follow the same instructions as above for reheating it.
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Easy Creamy White Chicken Chili
Equipment
- silicone spatula
Ingredients
- 3 cups shredded cooked chicken
- 2 tablespoons taco seasoning
- 1 tablespoon minced garlic
- 3 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- salt & pepper to taste
- 1/2 cup roasted green chile
- 8 ounces cream cheese
- 1 1/2 cups corn
- 2 15oz cans cannellini beans, drained and rinsed
Instructions
- Heat a large pot over medium heat. Add the cooked shredded chicken and taco seasoning, stirring to coat the chicken. Heat through for 1-2 minutes (you’re not cooking the chicken, just warming it).
- Stir in the minced garlic and sauté for 1 minute, until fragrant.
- Add the chicken broth, onion powder, cumin, oregano, coriander, salt, pepper, roasted green chiles, and cream cheese. Bring to a boil, then reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
- Stir in the corn and beans, and simmer for another 5 minutes until heated through.
- Serve with your favorite toppings, like shredded Monterey Jack, tortilla strips, sour cream, avocado, and lime.
Video
Notes
- Chicken Options: Use rotisserie chicken or pre-cooked shredded chicken for convenience.
- Cream Cheese Tip: Cut cream cheese into small cubes and let it soften at room temperature for easier melting.
- Green Chile: Adjust the spice level by using mild or hot roasted green chiles. Hatch or canned chiles work well.
- Thicker Chili: Mash some of the beans before adding them to the pot for a thicker consistency.
- Topping Ideas: Try shredded cheese, tortilla strips, sour cream, avocado, lime, or cilantro for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
