This easy recipe for White Chicken Chili is loaded with flavor and made wonderfully thick and creamy using rich cream cheese, creamed corn, shredded chicken, tender white beans and salsa verde. Make it in the crockpot or on the stovetop. Either way, this cozy, creamy chicken chili is bound to make it to your table again and again!
Looking for a classic chili recipe? My Texas Red Chili is an authentic beef chili recipe with bold flavor!
Quick & Easy Recipe
There are a lot of chicken chili recipes out there, but they aren’t quick or easy. Many have you cooking beans down for 30-45 minutes to thicken the sauce, taking out half the beans to run them through a food processor or cooking the chicken for most of the day in the crock pot, just to take it out, shred it, then put it back to cook some more.
There’s none of that here! This recipe is for busy weeknights when you’ve got just 30 minutes to get supper on the table after work or when you need something to put in the crock pot while you run errands. Quick, easy, simple. This, my friend, is your go-to recipe for easy chicken chili.
I’ve tried many chicken chili recipes; this by far is the BEST. Thank you so much for sharing this, and I cannot wait to try your other recipes 🙂 -Ginger
Why We Love This White Chicken Chili Recipe
Can one really say that chili is luxurious? I think so when it’s this creamy and comforting!
Cream cheese makes the perfect comfort food base for a velvety, white chili.
Creamed corn instead of plain whole kernel corn also makes a big difference. With its own thickening agents and buttery base, creamed corn brings a lot to the table, including rich flavor.
Not to mention, salsa verde instead of the usual canned green chiles packs in even more deliciously savory flavor.
Plus, short cuts like using rotisserie chicken (if you need it) and the option to prepare it in 30 minutes on the stove top or cook it 3-4 hrs in thecrock pot.
Lastly, while this is a great family meal, this one pot recipe is also rocking for tailgates, chili suppers and taking to a friend or neighbor who might be under the weather.
With a slice of buttery sweet potato cornbread, this chili is a complete hearty comfort food meal for the record books.
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
boneless, skinless chicken breasts
olive oil
yellow onion
minced garlic
chicken broth
great northern white beans
green salsa (salsa verde)
creamed corn
cream cheese
half & half
fresh cilantro
salt, pepper
cumin, oregan, chili powder, cayenne pepper
Substitutions/Recipe Variations:Cannellini beans or navy beans are the ideal substitutes for white northern beans. They have the same mild, nutty taste and creamy texture, hold their shape well when cooked, and keep the “white” chili look.
However, pinto beans and black beans can be used if that’s what you have in your pantry. They do have a grainier texture and stronger flavor, so just keep that in mind.
No matter the kind you use, drain and rinse your canned beans for this recipe.
Want To Mix It Up With A Vegetarian Chili Option? Use vegetable broth instead of chicken broth, and sub out the shredded chicken for cubed sweet potatoes.
What to Serve with White Chicken Chili
Cream Cheese Chicken Chili is delicious when loaded up with your favorite toppings!
Prep the Chicken. If using frozen boneless, skinless chicken breasts, boil them in heavily salted water, drain and shred. If using rotisserie chicken, remove skin and shred. (This can be done a day or two before to make things easier.)
Make the Base. Sauté diced onion with minced garlic in large soup pot or Dutch oven with olive oil until soft. Add in chicken broth, creamed corn, salsa verde and drained and rinsed beans. Let cook for a few minutes. Add the salt, black and cayenne peppers and dried spices. Let simmer on low for 5-10 minutes.
Finish. Fold in shredded chicken. Add cubed cream cheese, stirring until it’s melted (sometimes I use a whisk for this). Stir in half & half. Add cilantro to finish. Stir well and serve!
Making Crock Pot Chicken Chili
This recipe is perfect for your crockpot or slow cooker too! Simply boil your and shred your chicken breasts the day before OR use a rotisserie chicken from the grocery store. Add all the ingredients to the crockpot. Cook on low for 3-4 hours. Stir every now and then to mix in the melted cream cheese as everything cooks.
Pro Tips For The Best Results
Minimize prep time by using rotisserie chicken from your local grocery store or boil and shred your own chicken breasts a day or two before.
Want to know how to thicken your chicken chili? Usually this recipe is plenty thick, but you can add just ½ the chicken broth in step 2 of the recipe and then add the rest as needed after adding the chicken, cream cheese and half and half cream.
Sometimes I do add a cornstarch slurry to help it along. To make a slurry, add 1 tablespoon cornstarch + 1 tablespoon cold water to a measuring cup and whisk until smooth. Add the mixture into your simmering chili. After a stir or 3, it thickens right up!
Salsa Verde comes in a mild, medium and hot varieties, so choose according to what your people like to eat. We’re some spicy folks around here, but I still choose the medium because this recipe also calls for a pinch of Cayenne Pepper.
To further cut down on the heat, you can half the amount of Cayenne or just not add it all.
Storing Leftovers & Freezing
Store leftover chicken chili in an airtight container in the refrigerator for 3-4 days.
I don’t recommend freezing this recipe because the dairy can separate when frozen and thawed. This affects the creaminess of the dish.
This was one of the most amazing dishes I’ve ever eaten from a blog!! I don’t usually take the time to comment but I wanted to say kudos to you for this superb recipe! … I will make this over and over!! Thank you for sharing it! -Laura P.
Out of This World Cream Cheese Chicken Chili
This easy recipe for out of this world white chicken chili is made thick and creamy with cream cheese, creamed corn and salsa verde!
1teaspooneach of salt, ground cumin and dried oregano
½teaspooneach of ground black pepper and chili powder
¼teaspoon cayenne pepper
8ouncescream cheese,cut into cubes
½ to 1cuphalf & half cream
1 cupfresh cilantro, chopped
Get Recipe Ingredients
Instructions
If using boneless, skinless chicken breasts, boil, drain and shred.
While chicken is boiling, dice onion and sauté over medium-high heat with minced garlic and 1 tablespoon olive oil in large soup pot or Dutch oven until soft. Add in chicken broth (see notes below) and let cook for 1 minute.
Mix in creamed corn, salsa verde. Let cook for another minute. Add beans, salt, ground black and cayenne peppers and 1 teaspoon ground cumin, salt, and dried oregano. Combine, and let simmer on low for 5 minutes or until chicken is ready.
Fold in shredded chicken. Add cream cheese, stirring until melted. Stir in half & half cream (½ cup-1 cup, as needed). Add cilantro. Stir well.
Serve with cornbread, rice or tortilla chips. Can be topped with avocado and cheese (see topping suggestions in post).
Video
Notes
Minimize prep time by using rotisserie chicken from your local grocery story.
Want to know how to thicken your chicken chili?
Usually this recipe is plenty thick, but you can add ½ the chicken broth in step 2 of the recipe and then add the rest as needed after adding the half and half cream.
Sometimes I do add a cornstarch slurry to help it along. To make a slurry, add 1 tablespoon cornstarch + 1 tablespoon cold water to a measuring cup and stir until smooth. Add the mixture into your simmering chili. After a stir or 3, it thickens right up!
Salsa Verde comes in a mild, medium and hot varieties, so choose according to what your people like to eat. We’re some spicy folks around here, but I still choose the medium because this recipe also calls for Cayenne Pepper.
To further cut down on the heat, you can half the amount of Cayenne or just don’t add it.
“Nutrition facts” are calculated with an app and are an estimate at best. If you have special dietary needs, please use your own calculations or consult a physician for your health.
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Fantastic recipe! The only changes i made were to add one can of great northern beans and one can of cannelini beans and regular salsa as that is what i had in the house. perfect flavor for a cold winter night. Made some tortilla strips to serve with it.
I am so glad you loved this chili; it’s one of our favorites! I do use that much chicken broth when I make it. The chili is always thick and loaded with meat, beans and corn. I do drain and rinse my beans and the cream corn is thick- no extra liquid there- to make it all work. However, I think everyone should make a recipe their own so that the dish comes out just the way they like them! So, I am all for less broth if that works too!
Hi- If I use regular corn instead of creamed corn, should I add a bit more cream to the recipe? Making it this week and I dont have creamed corn, just fresh on the cob.
Hi, Alison!
Fresh corn sounds amazing! How perfect! This is what I would do: add all of your ingredients just as listed in the recipe. If the chili needs to be thickened- too much like a soup- add a little slurry of cornstarch and cold water (1 Tbsp cornstarch + 2 Tbsp cold water, stirred together). The creamed corn is usually a thickener for this recipe. However, if you add all your ingredients and you feel like it needs to be loosened up a bit, then add a little extra cream. This should make a great dish with your fresh corn!
It was delicious, thank you for the recipe. I tried the slurry, it didn’t thicken it enough, next time I will use much less chicken stock, and add more if needed. The taste was amazing. I added chopped fresh spinach to the chili, so I didn’t have to make a seperate veggie for the night. I love a one pot meal 🙂 thank you.
Hi, Kaitlyn! Yes, the chicken needs to be precooked. Please see the 5th bullet point under “Pro Tips & Tricks” for slow cooker instructions and shortcuts! I hope you love this recipe. I can’t wait to hear about it!
Very tasty!! I made recipe exactly as above. Next time, I will try using the corn starch slurry to thicken it up as recommended in your “Tips” because I think it needs it. This is definitely a “keeper”. Thank you
Hi, Merce! You are so welcome. I am so glad that you enjoyed this chili! It is just loaded with flavor and then some! Yes, I often have to use the corn starch slurry too. A lot of times, it has to do with the thickness of the cream corn, and you never know what you’re going to get. It’s nice to have the corn starch trick in your back pocket!
Wow that is REALLY good! I used a medium Salsa Verde and it was just the right amount of heat. Forgot to buy cilantro but the Salsa Verde already had some and it was excellent without it. Topped it with Tillamook Extra Sharp Cheddar and some diced avocado. This recipe is definitely a keeper!
This was one of the most amazing dishes I’ve ever eaten from a blog!! I don’t usually take the time to comment but I wanted to say kudos to you for this superb recipe! All I added was a can of rotel, and two packets of ham boullion to give it more warmth. I will make this over and over!! Thank you for sharing it!
Hi, Laura! I am just tickled that you loved this chili! It really is super warm and comforting, don’t you think? Thank you so much for commenting. It means the world!
Hi, Wendi! I am just tickled you enjoyed this recipe! Thank you! Leftovers can be stored in the fridge for 3-4 days in an airtight container. I’m personally not a fan of freezing it because the dairy tends to separate a bit, but it’s doable and lasts in the freezer for up to 2 months.
Hi, Tami! Absolutely! Both subs you suggest would work well! We often serve this over rice. (I even mention it in the post!). My suggestion would be to make the recipe as written, omitting the beans and adding green chiles instead of the salsa verde, tasting until you reach the desired flavor. Then simply serve over rice. This will give you an idea of the rice ratio you would enjoy best next time you make it. Let me know how it goes!
Fantastic recipe! The only changes i made were to add one can of great northern beans and one can of cannelini beans and regular salsa as that is what i had in the house. perfect flavor for a cold winter night. Made some tortilla strips to serve with it.
Fern, that sounds so delicious! I am so glad you loved this chili- super delicious comfort food. You’ve made my day, for sure! Thank you so much!!
Is 32 ozs chicken broth accurate? I made this, and it is delicious! But, I cut way back on the amount of chicken broth.
Hi, LeAnn!
I am so glad you loved this chili; it’s one of our favorites! I do use that much chicken broth when I make it. The chili is always thick and loaded with meat, beans and corn. I do drain and rinse my beans and the cream corn is thick- no extra liquid there- to make it all work. However, I think everyone should make a recipe their own so that the dish comes out just the way they like them! So, I am all for less broth if that works too!
Hi- If I use regular corn instead of creamed corn, should I add a bit more cream to the recipe? Making it this week and I dont have creamed corn, just fresh on the cob.
Hi, Alison!
Fresh corn sounds amazing! How perfect! This is what I would do: add all of your ingredients just as listed in the recipe. If the chili needs to be thickened- too much like a soup- add a little slurry of cornstarch and cold water (1 Tbsp cornstarch + 2 Tbsp cold water, stirred together). The creamed corn is usually a thickener for this recipe. However, if you add all your ingredients and you feel like it needs to be loosened up a bit, then add a little extra cream. This should make a great dish with your fresh corn!
Thanks so much. I’m making it for dinner tonight. I’ll let you know how it goes.
It was delicious, thank you for the recipe. I tried the slurry, it didn’t thicken it enough, next time I will use much less chicken stock, and add more if needed. The taste was amazing. I added chopped fresh spinach to the chili, so I didn’t have to make a seperate veggie for the night. I love a one pot meal 🙂 thank you.
So glad it tasted delicious!
What did you put on top of the chicken chili? It looks like corn chips. Just curious about the brand.
Hi, Jennifer! Those are tortilla strips for soups and salads. You can find them on the grocery aisle where the croutons and other salad toppings are.
now i love the recipe just wondering if i could just toss it all into the slow cooker ?
Hi, Toni! You sure can. See the 5th bullet point under Pro Tips & Tricks in the post for instructions!
If I put this into my crock pot do I have to pre cook the chicken?? Thanks! Making this tonight
Hi, Kaitlyn! Yes, the chicken needs to be precooked. Please see the 5th bullet point under “Pro Tips & Tricks” for slow cooker instructions and shortcuts! I hope you love this recipe. I can’t wait to hear about it!
Very tasty!! I made recipe exactly as above. Next time, I will try using the corn starch slurry to thicken it up as recommended in your “Tips” because I think it needs it. This is definitely a “keeper”. Thank you
Hi, Merce! You are so welcome. I am so glad that you enjoyed this chili! It is just loaded with flavor and then some! Yes, I often have to use the corn starch slurry too. A lot of times, it has to do with the thickness of the cream corn, and you never know what you’re going to get. It’s nice to have the corn starch trick in your back pocket!
My husband and I loved your recipe, the creaminess from the cream cheese and half and half made it extra yummy.
Hi, Lori! I am just tickled that you loved this cozy recipe! And I agree; it really is the creaminess that makes it the best!
Wow that is REALLY good! I used a medium Salsa Verde and it was just the right amount of heat. Forgot to buy cilantro but the Salsa Verde already had some and it was excellent without it. Topped it with Tillamook Extra Sharp Cheddar and some diced avocado. This recipe is definitely a keeper!
Hi, CJ! I love your toppings! Those are my jam! I am just tickled that you enjoyed this chili so much. It is just cozy good! Thank you so much!
This was one of the most amazing dishes I’ve ever eaten from a blog!! I don’t usually take the time to comment but I wanted to say kudos to you for this superb recipe! All I added was a can of rotel, and two packets of ham boullion to give it more warmth. I will make this over and over!! Thank you for sharing it!
Hi, Laura! I am just tickled that you loved this chili! It really is super warm and comforting, don’t you think? Thank you so much for commenting. It means the world!
Made it for the first time today….DELICIOUS!
Hi, Denelle! What a great day! I am thrilled to hear this. Thanks!
I’ve tried many chicken chili recipes, this by far is the BEST. Thank you so much for sharing this and I cannot wait to try your other recipes 🙂
Hi, Ginger! Thank you so very, very much! I am so happy to have you here at Southern Discourse. Looking forward to cooking together!
Fantastic recipe.
Hi, Susan! Thanks so much!
This was great! Can you freeze??? Thanks
This soup is delicious! I added lime juice and increased some of the spices, otherwise followed the recipe. Family loved it, will make again!!
Hi, Shannon! Thank you so much! Love the addition of lime. I often add it too! Delish!
Hi, this was a fantastic recipe I will definitely keep to make again! How do I store it? Can I freeze it?
Hi, Wendi! I am just tickled you enjoyed this recipe! Thank you! Leftovers can be stored in the fridge for 3-4 days in an airtight container. I’m personally not a fan of freezing it because the dairy tends to separate a bit, but it’s doable and lasts in the freezer for up to 2 months.
Can rice be used instead of beans? And, can green chilies replace the salsa verde? If so, how much of each?
Hi, Tami! Absolutely! Both subs you suggest would work well! We often serve this over rice. (I even mention it in the post!). My suggestion would be to make the recipe as written, omitting the beans and adding green chiles instead of the salsa verde, tasting until you reach the desired flavor. Then simply serve over rice. This will give you an idea of the rice ratio you would enjoy best next time you make it. Let me know how it goes!