This white chicken chili is creamy, flavorful, and ready in just 30 minutes. Made with shredded chicken, white beans, and green chiles, it’s great for game day or weeknights!

Ladle scooping creamy white chicken chili with shredded chicken, corn, and beans from a white pot.

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Creamy Stovetop White Chicken Chili

This easy white chicken chili is the stovetop version of my crockpot white chicken chili. It’s a great alternative when you need something quick and comforting during the week that tastes just as bold and flavorful!

Each spoonful combines tender chicken, white beans, and mild green chiles for a satisfying meal that is packed with creamy, zesty Southwestern flavor. It’s not your ordinary chili, but you’ll love it just as much!

Why I Love This Easy Recipe

  • All the flavor of your favorite Tex-Mex dinner, but in cozy chili form.
  • Quick and easy to make in just 30 minutes with simple pantry ingredients your family will love.

Ingredients Notes

Ingredients for white chicken chili arranged on a white surface including shredded chicken, beans, corn, broth, sour cream, lime, spices, onion, and garlic.

Find the full printable recipe with specific measurements below.

  • Chicken stock: Use your favorite stock. Homemade stock works great here.
  • Can diced green chiles: Not incredibly spicy. I’d say they’re mild to medium. They provide flavor and a bit of a kick more than heat.
  • Lime: A squirt of fresh lime brightens up the creamy soup and adds a zesty note.
  • Beans: I use Great Northern beans and Cannellini beans. White navy beans, white kidney beans, or pinto beans are other great options. Drain and rinse first.
  • Shredded chicken: I have an easy shredded chicken recipe if you are planning to cook chicken on the spot for this recipe. Otherwise, leftover shredded chicken or rotisserie chicken works well.
  • Frozen white corn: Toss it in frozen. If you can’t find frozen white corn, regular yellow corn can be used instead.
  • You’ll also need: Olive oil, yellow onion, garlic, cumin, oregano, salt, paprika, and sour cream.

How to Make White Chicken Chili on the Stove

Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Cook the onions until soft, and then add the garlic for 30 seconds before adding the seasonings.

Pour in the chicken stock, diced green chiles, and lime juice. Stir in the beans.

Sautéed onions in a pot with cumin, paprika, oregano, and salt.
Blending part of the white chicken chili broth with an immersion blender to thicken the soup.

Use an immersion blender to purée the chicken and white bean chili until it is partially smooth. Let it come to a simmer and then cook uncovered for 15 minutes.

Remove the pot from the heat and add the frozen corn and shredded chicken.

Stirring white beans into the simmering broth for white chicken chili.
Adding frozen corn to a simmering pot of white chicken chili broth.

Let the white chicken chili cool just a bit before adding the sour cream, this helps keep it smooth and creamy instead of curdling.

Season to taste and then serve with your favorite toppings: fresh cilantro, shredded cheese, avocado slices, green onions, lime wedges, tortilla chips or strips.

Adding shredded chicken and sour cream to white chicken chili to make it creamy.
Creamy white chicken chili simmering in a white Dutch oven, ready to serve.

Recipe Tips

  • Cook raw chicken breasts straight in the broth. Then, remove, shred, and add back in.
  • Boneless skinless chicken thighs can also be used.
  • If you don’t have an immersion blender, transfer 1/4 cup of broth and one cup of beans to a blender or food processor.
  • You can also skip the blending if you prefer a soupier broth.
  • Enjoy this white chicken chili with a slice of sweet cornbread with honey.
Bowl of creamy white chicken chili topped with avocado and cilantro, served with a spoon and fresh avocado on the side.

More chili recipes to love include crack chicken Chili, healthy turkey chili and my easy chili recipe.

More Chili Recipes

Ladle scooping creamy white chicken chili with shredded chicken, corn, and beans from a white pot.

White Chicken Chili

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
This white chicken chili is creamy, flavorful, and ready in just 30 minutes. Made with shredded chicken, white beans, and green chiles, it's great for game day or weeknights!
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Video

Ingredients 

  • 1 Tablespoon olive oil
  • ½ cup chopped yellow onion
  • 2 teaspoons minced garlic , 3 garlic cloves
  • 1 ¼ teaspoon ground cumin
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 32 ounces chicken stock
  • 4 ounce can diced green chile
  • 1 lime , juiced (2 Tablespoons)
  • 2 15 ounce cans great Northern beans
  • 1 15 ounce can cannellini beans , white navy or pinto
  • 2 cups shredded cooked chicken , see notes
  • 1 cup frozen white corn
  • ¾ cup sour cream

Toppings: Cilantro, shredded cheese, avocado, green onions, tortilla strips

Instructions

  • Heat 1 Tablespoon olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add 1/2 cup chopped onion and cook until becomes soft (about 5 minutes). Add 2 teaspoons garlic and cook 30 seconds.
  • Add spices, 1 1/4 teaspoons cumin, 3/4 teaspoon oregano, 1/2 teaspoon paprika and 1/2 teaspoon salt, and cook for another 30 seconds, until fragrant.
  • Pour in 32 ounces chicken stock, diced green chilies, and 2 Tablespoons lime juice. Add 1 can rinsed white beans and stir everything together.
  • Use an immersion blender to puree the mixture for 10 seconds (just enough to smooth part of it to thicken the chili). If you don’t have an immersion blender, you can carefully transfer 1/4 cup broth and 1 cup beans to a regular blender or food processor.
  • Stir in the remaining beans. Bring the chili to a gentle simmer and let it cook, uncovered, for 15 minutes.
  • Remove from heat and then add 1 cup frozen corn across the top. Add 2 cups shredded chicken. Let sit a minute and then stir in 3/4 cup sour cream. Season to taste.
  • Ladle into bowls and serve with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chicken: You can also add in raw chicken with the broth and cook in broth. Then remove and shred. 
Beans: Any white bean works for the recipe. You could also use pinto or light kidney beans. 
Storage: Store leftovers in a containers for up to 4days. 

Nutrition

Calories: 242kcal, Carbohydrates: 25g, Protein: 21g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 600mg, Potassium: 381mg, Fiber: 5g, Sugar: 5g, Vitamin A: 122IU, Vitamin C: 6mg, Calcium: 70mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Add chili seasoning for extra flavor. It doesn’t contain oregano, paprika, salt, or pepper, so make sure not to skip those!
  • Regular canned or frozen corn can be used.
  • Swirl in some cream cheese instead of sour cream for a thicker consistency. You can also use Greek yogurt or heavy cream, depending on what you’ve got.
  • Add some veggies in yours. Chopped bell pepper and/or diced celery can be cooked with the onion and tossed in together.
  • Increase the heat. Add 1/2 teaspoon of chili powder and 1/4 teaspoon of cayenne pepper.

Recipe FAQs

How to store leftovers?

Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.

Can I freeze it?

It freezes really well for up to 3 months. Make sure it’s completely cooled first, and then transfer it to a freezer bag or freezer container. Thaw overnight before reheating it.

Best way to reheat it?

If it’s just a small bowl, you can do a quick reheat in the microwave. Otherwise, pour it into a pot and heat it through on the stove over medium heat.