White chicken chili is a comforting dish that combines the warmth of a classic chili with a creamy, mild twist that’s perfect for fall and winter.
Made with tender chicken, hearty beans, and mild green chiles, this white chicken chili offers a delicious break from the usual tomato-based versions. It’s easy to prepare in a Crockpot or Instant Pot, so you can set it and forget it, making it an ideal option for busy days when you crave a home-cooked meal.
I’ve made white chicken chili several times, and it’s become a go-to recipe for its flavor and ease.
Why White Chicken Chili?
Unlike traditional chili, white chicken chili has a creamier, milder flavor, thanks to the use of white beans, chicken, and sometimes a touch of cream or sour cream.
This variation is perfect for anyone who loves chili but wants something a bit lighter and less tomato-heavy. White chicken chili pairs well with cornbread or a handful of tortilla chips on the side, making it a true comfort food experience.
How to make White Chicken Chili
- In the Crockpot:
- Add the chicken, white beans, corn, green chiles, onion, garlic, cumin, chili powder, smoked paprika, and chicken broth to the Crockpot. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in the sour cream (if using) to add creaminess.
- Serve topped with fresh cilantro, shredded cheese, and sliced jalapeños.
- In the Instant Pot:
- Use the sauté function to cook the onions and garlic in a drizzle of oil until softened.
- Add the remaining ingredients, except for the sour cream and garnishes.
- Seal the Instant Pot and cook on high pressure for 15 minutes, then do a quick release.
- Shred the chicken, return it to the pot, and stir in sour cream if desired.
This white chicken chili is creamy, mildly spicy, and easy to customize. Feel free to adjust the heat level by adding more chiles or including extra spices.
Creamy Crockpot White Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 can 15 oz white beans (like cannellini or Great Northern), drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 4 oz diced green chiles
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- Salt and pepper to taste
- 1/2 cup sour cream optional, for creaminess
- Fresh cilantro shredded cheese, and sliced jalapeños for garnish
Instructions
In the Crockpot:
- Add the chicken, white beans, corn, green chiles, onion, garlic, cumin, chili powder, smoked paprika, and chicken broth to the Crockpot. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in the sour cream (if using) to add creaminess.
- Serve topped with fresh cilantro, shredded cheese, and sliced jalapeños.
In the Instant Pot:
- Use the sauté function to cook the onions and garlic in a drizzle of oil until softened.
- Add the remaining ingredients, except for the sour cream and garnishes.
- Seal the Instant Pot and cook on high pressure for 15 minutes, then do a quick release.
- Shred the chicken, return it to the pot, and stir in sour cream if desired.
