White Chicken Chili

This creamy white chicken chili is a total winner because you can whip it up on the stovetop, pop it in the slow cooker, or use the Instant Pot. I love tossing in leftover chicken, which makes this a quick and easy weeknight go-to in my kitchen!

This white chicken chili is pure comfort in a bowl, packed with tender shredded chicken, creamy white beans, mild green chilies, and warm spices that hit all the right notes. Whether you’re meal prepping or feeding a crowd, this healthy chili is versatile and cozy, making it easy to prepare on the stovetop, in your slow cooker, or Instant Pot.

This creamy white chicken chili is classic comfort food made easy. Think juicy shredded chicken, tender white beans, gentle green chiles, and cozy warming spices swimming in a flavorful, slightly creamy broth — all brightened up with a splash of lime and your favorite toppings. It comes together so fast if you use rotisserie or leftover chicken, but don’t worry — you can cook raw chicken right in the pot, slow cooker, or Instant Pot too.

In this post you’ll find:

• A simple stovetop method (my personal favorite), plus slow cooker and Instant Pot options that fit your schedule.
• Tips to get that creamy, rich texture without heavy cream — we puree some beans for thickness and stir in sour cream or Greek yogurt for smoothness.
• Advice on make-ahead prep, storage, and freezing, and handy swaps if you want it vegetarian or less spicy.
• Serving and topping ideas so you can personalize your bowl just how you like it.

Ready in about 45 minutes on the stove (or a bit longer low and slow in the slow cooker), this recipe makes about 5 servings — ideal for quick weeknight dinners, meal prep, or crowd-pleasing gatherings.

Reasons You’ll Love It

• Healthy: Most white bean chili recipes lean on cream, cream cheese, or half & half. This one uses a flavorful broth and relies on sour cream (or Greek yogurt) for creamy richness, making it lighter but still satisfying.
• Easy: Stove, slow cooker, or Instant Pot — pick your favorite! This chili is super forgiving and straightforward.
• Leftover Chicken Friendly: I’m all about speed, so tossing in leftover rotisserie or cooked chicken (even turkey) is a total time saver. But if you want to start from raw, just cook it with the broth.

Ingredients and Quantities

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• ½ teaspoon paprika
• Juice of ½ small lime
• Salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded (rotisserie or leftover works great*)

Cooking Directions for Every Method

1. Heat 1 tablespoon olive oil in a large (5-6 quart) pot over medium-high heat.
2. Add 1 small chopped yellow onion and sauté until soft and fragrant, about 3–5 minutes.
3. Add 2 minced garlic cloves and cook 30 seconds.
4. Pour in 2½ cups low-sodium chicken broth, 2 cans diced green chiles, 1½ teaspoons ground cumin, ¼ teaspoon cayenne, ½ teaspoon paprika, ½ teaspoon dried oregano, juice of ½ lime, and season with salt and pepper.
5. If cooking raw chicken on the stove, add 1.5 pounds raw chicken breasts with the broth and cook until cooked through; otherwise omit and add cooked chicken later.
6. Drain and rinse 2 cans (15 oz each) great northern beans in a colander.
7. Reserve a large ladleful of the drained beans and blend them with a splash of broth until smooth.

8. Stir the pureed beans, the remaining whole drained beans, and 1 cup corn into the pot.

   

9. Bring to a simmer and let cook uncovered for 15–30 minutes to meld flavors.
10. Remove the pot from heat and stir in 1 cup sour cream or plain Greek yogurt and 2 heaping cups shredded cooked chicken until heated through.
11. (Slow cooker) Sauté onions and garlic in oil on the stove, then add them to the slow cooker.
12. (Slow cooker) Add 2 raw chicken breasts (or leftover rotisserie chicken later), 2½ cups chicken broth, 2 cans diced green chiles, spices (cumin, paprika, oregano, cayenne, salt and pepper), juice of ½ lime, 1 cup corn, and drained beans to the slow cooker.
13. (Slow cooker) Cook on low for 5 hours or high for 3 hours, remove chicken and shred, then stir shredded chicken and sour cream into the chili.
14. (Slow cooker) For thicker chili, puree a ladleful of soup and beans and stir back into the slow cooker.
15. (Instant Pot) Set Instant Pot to Sauté, heat oil, cook onions a few minutes, add garlic and cook briefly, then turn off Sauté.
16. (Instant Pot) Add 1–2 raw chicken breasts (or rotisserie chicken later), 2½ cups chicken broth, 2 cans diced green chiles, spices (cumin, paprika, oregano, cayenne, salt and pepper), juice of ½ lime, 1 cup corn, and drained beans.
17. (Instant Pot) Seal and cook on High Pressure for 8 minutes, then allow a 15-minute natural release.

18. (Instant Pot) Remove chicken and shred, optionally puree a ladleful of soup and beans for thickness, then stir shredded chicken and 1 cup sour cream (or Greek yogurt) into the pot off the heat.

Serving Ideas and Helpful Tips

• Serve with warm Homemade Cornbread for dunking.
• Pair with a fresh Wedge Salad for some brightness.
• Slice No Knead Artisan Bread for hearty dipping.

• Offer warm Homemade Rolls on the side for extra comfort.

Substitutions and Add-Ins

• Green Chiles and Spice: Mild green chiles keep things easy and family-friendly. To dial down heat, use just one can instead of two and skip the cayenne. You can swap in ½ cup salsa verde for a fun change.
• Chicken: If you prefer to cook raw chicken instead of using leftovers, add 1.5 pounds along with the broth at step 2 and cook until done.
• Beans: Great northern, cannellini, or navy beans all work well. Pinto beans are a fine swap in a pinch.
• Vegetarian: Leave out the chicken and swap veggie broth for chicken broth. Add extra veggies like bell peppers and zucchini for heartiness.
• Slow Cooker: Add raw chicken breasts (or rotisserie chicken later), broth, green chilies, spices (cumin, paprika, oregano, cayenne, salt & pepper), lime juice, corn, and drained beans to the slow cooker. Sauté onions and garlic first, then add to the pot. Cook on low for 5 hours or high for 3 hours. Shred the chicken after cooking and stir in with sour cream. For thicker chili, puree a ladleful of soup and beans and return it to the pot.
• Instant Pot: (Though I find stovetop faster!) Use sauté to cook oil and onions, add garlic, then turn off. Add raw chicken breasts (or rotisserie chicken later), broth, green chilies, spices, lime juice, corn, and drained beans. Cook on Manual/High Pressure for 8 minutes, then natural release for 15 minutes. Shred chicken, puree some soup and beans for thickness (optional), stir it all back in with sour cream, then serve.

Storing, Freezing, and Reheating

Let your white chicken chili cool to room temperature (no more than two hours), then transfer it to airtight containers. Keep refrigerated for 3-4 days.

Reheat on the stove over medium-low heat, stirring occasionally, until hot all the way through (around 165°F/74°C). Microwaving single servings in a covered dish works great too — just stir halfway for even heating.

You can prepare the chili through step 5 (before adding sour cream and chicken) ahead of time and keep it in the fridge for 2-3 days. When ready to serve, just warm it up and stir in cooked chicken and sour cream or Greek yogurt off the heat.

For freezing: cool soup completely, then freeze for up to 3 months. Freeze the soup base without dairy and freeze cooked chicken separately for the best texture. Thaw overnight in the fridge, heat on the stove, then stir in chicken and dairy only once warmed. Sour cream can separate when frozen, so plain Greek yogurt is a great alternative that also adds creaminess.

• Portion before freezing for easy meals.
• Label containers with the date they were made.
• If reheating frozen chili, thaw overnight or gently simmer from frozen until heated through, then add chicken and dairy.

Common Questions and Answers

• Q: Can I use rotisserie or leftover chicken?

  A: Absolutely! Rotisserie or leftover chicken is a huge time-saver and is best stirred in at the end after reheating. For raw chicken, add it with broth in step 2 or follow slow cooker or Instant Pot instructions and cook it thoroughly with the soup.

• Q: What kinds of beans work best?

  A: Any small white beans like great northern, cannellini, or navy beans are perfect. Pinto beans work too if you’re in a pinch. Just remember to drain and rinse canned beans before adding.

• Q: Can I swap Greek yogurt for sour cream?

  A: Definitely! Plain Greek yogurt is a healthier, lower-fat option. Stir it in off the heat to keep it creamy and prevent curdling.

• Q: How do I make it vegetarian?

  A: Use vegetable broth instead of chicken and leave out the chicken. Add extra veggies like bell peppers or zucchini or include a meat substitute to add heartiness.

• Q: What’s the trick to making this chili thicker?

  A: Puree a ladleful of beans with some broth and stir it back into the pot for that perfect creamy thickness. You can also simmer the chili longer to reduce liquid or puree more beans if you want it really rich.

• Q: How can I control the heat?

  A: Use just one can of diced green chiles instead of two and skip the cayenne pepper. Mild chiles or salsa verde as a substitute also tone down the spice.

• Q: Can I freeze the chili after sour cream is added?

  A: It’s best to freeze the soup base without sour cream because it can separate when frozen. Freeze cooked chicken separately and stir in dairy after reheating.

• Q: Any food safety tips for leftovers?

  A: Always reheat to a steaming hot temperature and an internal temp of 165°F (74°C). Store leftovers in the fridge within two hours of cooking and enjoy within 3-4 days.