I grew up with a pot of white chicken chili simmering on chilly evenings, and this version is the same cozy, creamy comfort—only easier. It’s a bowl of tender shredded chicken, white beans, and sweet corn in a lightly spiced broth that comes together fast and keeps well for leftovers. If you like a zippier take, I tested a Cajun variation and you can compare results with this Cajun white chicken chili recipe I tried for extra heat.

Why you’ll love this dish

This recipe hits a lot of high notes: it’s quick when you use pre-cooked chicken, inexpensive thanks to pantry staples, and family-friendly since the spices are warm but not fiery. It’s a great weeknight meal, perfect for packing into meal-prep containers, and flexible enough to dress up for company.

"Simple to make, endlessly comforting, and the leftovers are even better the next day."

Step-by-step overview

Start by softening aromatics. Add the cooked chicken, beans, and corn, then pour in chicken broth and the spices. Simmer gently so flavors marry and the chili thickens slightly. Finish with a splash of cream or a scoop of sour cream if you want a silkier texture, then garnish and serve.

What you’ll need

• 1 lb chicken breast, cooked and shredded (rotisserie or poached both work well)
• 1 can white beans, drained and rinsed (cannellini or great northern)
• 1 can corn, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 cup cream or sour cream (optional for richness)
• Chopped cilantro, for garnish

Ingredient notes: If you want a lower-fat finish, use plain yogurt stirred in off heat instead of cream. For a thicker chili, mash a cup of the beans lightly before adding them.

Step-by-step instructions

1. Heat a large pot over medium and add a little oil. Sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the shredded chicken, drained white beans, and drained corn. Toss to combine.
3. Pour in the chicken broth and sprinkle the cumin and chili powder over the top. Stir well.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Let the pot simmer uncovered for 20 to 30 minutes so the flavors meld and the liquid reduces slightly.
5. Remove from heat and stir in the cream or sour cream if using. Taste and season with salt and pepper.
6. Ladle into bowls and garnish with chopped cilantro before serving.

Best ways to enjoy it

Serve the chili in deep bowls with crunchy tortilla chips or cornbread on the side. Top each portion with avocado slices, shredded cheese, or a squeeze of lime for brightness. For a heartier bowl, add cooked rice or quinoa to the bottom before ladling the chili over it.

Storage and reheating tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in airtight containers for 3 to 4 days. To freeze, portion the chili into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until steaming hot; if frozen, simmer gently until the center reaches 165°F. If you used cream, stir in a splash of broth while reheating to restore texture.

Pro chef tips

• Use rotisserie chicken to cut prep time to minutes.
• To thicken without cream, mash a portion of the beans against the side of the pot and stir them back in.
• Add the dairy off heat to prevent curdling.
• Taste early and adjust spices slowly; cumin and chili powder can intensify as the chili simmers.
• For a smoother mouthfeel, blend 1 cup of the chili and return it to the pot.

For a different method that uses a longer simmer and slightly different spice balance, try this alternative white chicken chili method I like when I have more time.

Flavor swaps

• Make it vegetarian by replacing chicken with extra beans, chopped mushrooms, or shredded jackfruit and using vegetable broth.
• Add roasted poblanos or a diced jalapeño for more heat and a smoky note.
• Swap half the white beans for black beans for a two-bean texture contrast.
• Finish with shredded Monterey Jack or cheddar for a gooey topping.

Common questions

Can I use raw chicken instead of cooked shredded chicken?

Yes. Poach the chicken in the 2 cups of broth until it reaches 165°F, remove, shred, then continue with the recipe using the reserved cooking liquid as part of the broth. Make sure the shredded chicken is fully cooked through before serving.

How long does this chili take to make from start to finish?

If you start with pre-cooked chicken, plan on about 30 to 40 minutes including prep and simmer time. Using raw chicken and poaching will add 15 to 20 minutes.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, combine ingredients except dairy and cook on low for 4 to 6 hours. For an Instant Pot, use the sauté function for the aromatics, add the rest, then pressure cook on high for 10 minutes and quick-release. Add dairy after pressure cooking.

Is it safe to reheat multiple times?

Reheat only the portion you plan to eat. Repeated cooling and reheating can increase the risk of foodborne bacteria. Store leftovers promptly and reheat to an internal temperature of 165°F each time.

Creamy White Chicken Chili

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A cozy and creamy white chicken chili featuring tender shredded chicken, white beans, and sweet corn, perfect for chilly evenings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cooked and shredded
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 cup cream or sour cream (optional)
• Chopped cilantro, for garnish

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Instructions

1. Heat a large pot over medium and add a little oil. Sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the shredded chicken, drained white beans, and drained corn. Toss to combine.
3. Pour in the chicken broth and sprinkle the cumin and chili powder over the top. Stir well.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Let the pot simmer uncovered for 20 to 30 minutes so the flavors meld and the liquid reduces slightly.
5. Remove from heat and stir in the cream or sour cream if using. Taste and season with salt and pepper.
6. Ladle into bowls and garnish with chopped cilantro before serving.

Notes

Use rotisserie chicken to cut prep time. For thicker chili, mash a portion of the beans before adding them. Add dairy off heat to prevent curdling.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg