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A generous ladle of white chicken chili with shredded chicken, beans, corn and chopped cilantro.

White Chicken Chili

  • Author: The Cooking Jar
  • Total Time: 50 minutes
  • Yield: 6 1x


This creamy white chicken chili is made with shredded chicken, hearty beans, green chiles, corn and a delicious blend of seasonings.


Units Scale
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups
  • 2 (4 oz.) cans diced green chiles
  • 1 (15 oz.) can whole kernel corn, drained
  • 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 8 oz. cream cheese, softened and cubed
  • 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, chopped


  • Fresh chopped cilantro
  • A dollop of sour cream
  • Monterrey Jack or Pepper Jack cheese, shredded
  • Tortilla strips
  • Sliced avocados
  • Sliced jalapenos


  1. In a large Dutch oven over medium-high heat, saute onions in 1 tablespoon of olive oil until soft. Add garlic and saute for another 30 seconds.
  2. Pour in chicken broth and add green chiles, corn and beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne and salt and pepper to taste.
  3. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes to marry the flavors.
  4. Remove 1 cup of the chili and puree in a food processor or with an immersion blender for a thicker, creamier chili. Return blended chili to the pot and stir to mix.
  5. Add cubed cream cheese and shredded cooked chicken and stir to mix until the cream cheese dissolves fully in the chili. Simmer for 5 minutes until chicken is warmed through.
  6. Add in lime juice and cilantro and stir to mix well. Simmer for a few more minutes. The chili will thicken some more upon standing.
  7. Dish and serve hot with your choice of toppings.
  8. Enjoy!


  • This recipe uses rotisserie chicken for the sake of convenience and to speed things up. You can substitute rotisserie chicken with any kind of cooked leftover chicken you have on hand. If you prefer using raw chicken, slice the chicken in half to speed up cooking and poach it in the soup while it is simmering until the chicken is fully cooked and shreds easily.
  • Slow cooker method – Add all the ingredients, except for the cooked chicken and cream cheese to a 6 qt. slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken towards the end and cook on HIGH for another 15 minutes or until the cream cheese melts smoothly into the chili. If using raw chicken, add the chicken with the rest of the ingredients, cook, then shred before adding back to the chili with the cream cheese. For a thicker chili, puree or blend a cup or so and stir back in to mix.
  • Add more flavor – Add a dollop of sour cream before serving for more flavor.
  • Add more heat –  Spice things up some more with poblano peppers, jalapenos, or ancho chili powder.
  • Choose your toppings – Customize your bowl of chili with toppings such as tortilla strips, sliced avocados, shredded cheese, cilantro, or jalapenos.
  • Prep Time: 15 mins
  • Cook Time: 35 mins