Creamy White Chicken Chili {Stovetop or Slow Cooker}
Easy and so delicious, this best-ever white chicken chili has been a family favorite for years (with no signs of stopping!). With directions for stovetop or slow cooker, it’s versatile, simple, and tasty!
Let’s talk about chili.
Creamy white chicken chili to be exact.
I like classic red chili. Here are a few of my favorite red chilis:
My Mom’s Classic Red Chili
Slow Cooker Red Chili
Hearty Turkey and Bean Chili
Sweet Heat Louisiana Chili
But if I’m being honest, I LOVE (double heart, love, love, love) white chili.
And I hate to throw out exclamations like this: but this creamy white chicken chili is the best of the best of the best.
I mean, just read through the comments and you’ll see why so many people rave about this white chicken chili.
Not only is it a cinch to throw together, but the flavor is amazing.
Over the years, I’ve kept the basic recipe the same, but you can see below that I’ve added some notes to make this recipe even more delicious.
It also works beautifully in the slow cooker.
And since I know people will ask (can’t blame you), I actually have tried this in the Instant Pot as well.
But it definitely falls into the category of: it’s just as fast to make it on the stovetop. By the time the IP comes up to pressure, cooks the chicken, and the pressure releases, this white chicken chili can be ready to go via a saucepan on the stove.
However, I’m not one to talk you out of using that Instant Pot every single day of your life. So, feel free to give it a go.
I didn’t include directions for the IP below because I don’t make it that way, but you can try tossing everything but the dairy ingredients in the IP (use whole chicken breasts) and cook for 8 minutes on high pressure (probably 3 minutes for cubed chicken, but the other ingredients, like the onion, may not soften fully).
Let the pressure naturally release for 10 minutes, quick release the rest of the way, stir in the sour cream and cream/milk, select Saute and heat through.
See How To Make It Here:
And also, if you are interested, here are a few of my other beloved white chili recipes:
White Bean Chicken Chili (with a little extra flair that makes it different than today’s recipe)
Roasted Garlic and White Bean Chili
Slow Cooker White Bean Chicken Chili (not creamy, more brothy)
Slow Cooker Jalapeño Popper White Bean Chili
What to Serve With This
- Chili toppings, like shredded cheese, tortilla chips, etc.
- My Favorite Cornbread
FAQs for Creamy White Chicken Chili
No, cooking time stays the same.
Yes!
Yes I freeze it all once it is made- the texture can be a little grainy, but we don’t mind.
Creamy White Chicken Chili
Ingredients
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
- 1 medium chopped onion, (about 1/2 cup)
- 1 ½ teaspoons garlic powder or 2 cloves fresh garlic, finely minced
- 2 cans (15.5-ounces each) Great Northern Beans, rinsed and drained
- 1 (14.5) ounce can chicken broth, (about 1 3/4 cups)
- 2 cans (4-ounces each) chopped green chiles (see note)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream (see note)
- Fresh cilantro, for garnish (optional)
- Shredded cheese, tortilla chips, other toppings (optional)
Instructions
- Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
- Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
- Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from the heat; stir in the sour cream and cream.
- Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
- Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
- Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
- Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
- Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
- In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Notes
Recommended Products
Recipe originally posted September 2008; updated with new pictures, recipe notes, commentary.
The video in this post was made in partnership with Inspo
My 13 year old daughter made this tonight and it was a home run! Amazing flavors…. my husband and I had tummy aches because we ate so much. We just couldn’t get enough!!! Yum!!! Thank you for this simple recipe that tasted great and helped my daughter become more confident in the kitchen. Bonus: it’s gluten free which it important since my daughter has celiac disease. You rock Mel!!!
Way to go to your 13-year old!
I am new to your blog and I am NOT a cook at all, so I do not have a high success rate trying new things. This one was a success! Thanks so much for the recipe! I like chicken and green chillies, so I figured it would be good even if I messed it up. My picky kids even liked it. It is RARE my whole family likes the same meal. Yum! Thx!!
I made this over the weekend, and couldn’t stop eating it!! This is a winner, and I’ll definitely make it again and again! I made it according to the recipe, but used onion powder instead of onions (ran out) and as you suggested, used extra sour cream instead of the cream or milk. Thanks, as always for your delicious recipes!
Variations (because it is Sunday night and I had to use what I had on hand): used 8 oz cream cheese instead of sour cream (didn’t have any), doubled the chicken broth (because my quart jar broke in the freezer and I had to use all of it 🙁 ), halved the green chilies, and added a cup of quinoa (to soak up that extra chicken broth and make it a little less spicy and a little more filling). It’s delicious. Now off to eat it with some corn chips and homemade grape juice! Thanks for sharing your recipes, and for understanding when people totally change your recipe and then tell you about it. 🙂
We love this recipe! Sooo good!
But… we absolutely have to crumble Honey Cornbread Muffins in it. The sweetness paired with the soup is amazing. Thank you so very much for this wonderful chili recipe!
This is in the slow cooker as we speak, mainly because I dislike cooking chicken to add into things, I always seem to over cook it 🙁 Anyway, if the smell is any indication of the final results we are going to really be enjoying our dinner tonight!
I’ve had you in my thoughts all week after reading your last newsletter, so glad you caught it early. Scary though. Take care of you!
Thank you, Kathy! I hope you like the slow cooker version of the chili!
We loved it! I wasn’t sure if my hubby would like it, he is a big chili fan but he wasn’t sure about chicken in chili, he is a believer now. I did cut down on calories & used 1% milk
mixed with the sour cream & it worked just fine. I am sure whipping cream would put it right over the top. Yay, a new recipe for us! Thanks!
Funny story for you, Mel. A few months ago, I made this chili, so excited to make it again since it was the first time for the cold-weather season. It’s been a family favorite for years. When I rinsed and drained the beans, I smelled a weird, almost-chemical smell. I figured it was dish soap caught in the sink, and didn’t think much of it. I finished up the chili and was so excited to dig in. There my whole hungry family sat, ready to eat this yummy meal. I took one bite and realized something was seriously wrong. The chili tasted like the smell I noticed when rinsing the beans; it was a nasty chemical taste! I concluded that there was a problem with the beans I had purchased, even though they weren’t expired or anything like that.
I was so sad and mad! (There might have been tears.) I had to dump the entire batch and run out for pizza, which was so much less appealing than this yummy chili. I called the grocery store the next day to make sure they got rid of the batch of beans on the shelf. We started calling this chili “Dish Soap Soup” and can finally laugh about it.
I felt brave and thought my family was ready (and I was craving it), so I made this again recently. And of course, it turned out perfectly! And we all still love it! (I also learned to remember to taste before I serve, something I often forget!) Thanks again for a wonderful recipe that we are anxious to make and eat, despite a past bad experience. 🙂
Oh my goodness, Stacie! I’m glad this chili ended up redeeming itself! And that’s super gross about the beans you bought from the store- thank goodness no one got sick or anything! At least this chili is back in your good graces because no life is complete without it. 🙂
Best of luck with your diagnosis. Stay positive! Love your blog!
Thanks, Heather. 🙂
Mel, sorry to hear about your recent diagnosis. I will be praying for you!
Please don’t apologize for being vain. I think you are incredibly brave! You are doing a service to remind us to take our health seriously. Because of your courageous post last year, I am more diligent about using sunscreen and getting yearly checks at my dermatologist. Who knows how many people you are helping! Thank you for sharing.
I think you are the best and I don’t know you either. Just my honest opinion.
Have a great day!
Thank you, Trish. 🙂
I love this! For a change in color for kids! I always think about red chili meals!
Made this for dinner tonight, and the flavors were great, but I would make some changes next time I make it. I would only use 1 can of chilies (2 cans were a little too spicy for my kids), add another can of chicken broth (used only one as the recipie called for, and the chili was super super thick after it sat for a few minutes), and also less sour cream (maybe only half a cup- also I didn’t add the cream, the flavor was a little too rich for my preference).
Despite the fact that I cook nearly all our family meals from your website, I hadn’t tried this recipe yet. I’m so glad you re-posted it today! I made it for dinner tonight and my family of 7 absolutely loved it. It was delicious. I used one can of green chills and 4 oz of salsa verde. Yum! We licked the pot clean and fought over the last bites. Thank you!
That makes me so happy, Amber!
Made this recipe tonight for my family and a family in my neighborhood who needed a meal brought in. To thicken it up a bit I used your chicken tortilla soup recipe and added chopped up corn tortillas. It was delicious!
What a great idea!
Can you use this recipe in the Instant pot with Frozen Chicken Breasts?
Hi Jennifer – you can certainly try. I only tried this a couple times in the IP before realizing it was just as quick to make it on the stove, but if you are using frozen chicken breasts, it might be worth it.
This looks amazing! I’ve never made a white chili before, but this needs to go on the menu for next week!
Paige
http://thehappyflammily.com
How have I missed this recipe? Can’t wait to try it this week!!! Mel, I am so sorry to hear of your recent health news. But great that it seems to have been caught early. Sending you hugs, love, and prayers.
Thank you, Teresa – yes, I’m very relieved this one was caught early!
I have referred so many people to your website just because of this chili! It’s one of my families favorites, and actually, my husbands absolute favorite in the whole chili/soup category. He tells me so every time I make it. Haha.
On a different note, I wish you much peace, and I’m hoping for the best with your skin! Unfortunately, family has dealt a lot with skin cancer too, so I understand a little bit (although not first hand, yet) how scary and heartbreaking it can be. Good luck!
I love that you love this recipe so much, Nicole! It’s a keeper, isn’t it? And thank you for thinking of me; your kindness means so much.
I’ve made this recipe countless times since you first posted it. My entire family loves this and so do I! It is absolutely delicious!
I forgot my question in my earlier post – how do you determine what a pound of meat is without putting it on a scale (don’t have one)?
That’s a great question, Becky – with chicken, usually it’s about two medium to large boneless, skinless chicken breasts. If they are small, about three.
Thank you, thank you, thank you!
This is going on my menu for next week! Or I might just have to revise the plan for this week. Yum! Thanks, Mel!
Thank you for keeping the original picture on the bottom! I was going to ask if this was the white chili with the purple background, that’s how I’ve come to know it. So anyway, yes, this is a stellar recipe and we’ve eaten it many times over the years. It converted me to white chili, actually. I hope and pray all is well with your new skin issues. You have dealt with a lot already. Chin up and know you have lots of friends and supporters!
Thank you, Shannon. 🙂
Only after reading your post about this “favorite family chili”, plus all the many great reviews, I made this last night. Followed the recipe exactly, but only used one can of green chiles and used the slow cooker method. It was terrible. I am shocked by all the good reviews and am now wondering if they were written by family members or close friends (?) It was more like a soup, and not much flavor. My husband and son didn’t like it either. After wasting money & time, I threw it out and tossed the recipe also. UGH…
I’m so tired of all the food bloggers who always write “best recipe ever” about SO many of their recipes, but when I try them out, it’s just okay or terrible. This was one of those recipes. I am not new to cooking either…been cooking for about 25 yrs now, so I’m not a newbie who maybe did something wrong. I also made your toffee apple dip for NY Eve, and it was good, but I had to add a bit of vanilla and less than 1 cup of brown sugar for it to taste better. AND, you should’ve written that it tastes much better the next day.
Hi Karen, I agree it can be so frustrating to try a recipe and have it not work out. I’m sorry that was your experience with this recipe! That really is the worst. I assure you I don’t have over 200 close family and friends writing reviews for me – this recipe really is a family favorite of ours and for many others, judging by the comments. It appears maybe my taste and your taste in food is a little different?? Good luck finding a recipe source that suits your expectations a bit better! 🙂
Mel,
I want to say how impressed I am by your response to this comment. You were respectful, understanding, firm and got your point across in a loving manner. I’m glad I read this tonight (I’m planning on making tomorrow and was just reading comments for suggestions) because my 16 year old daughter has several girls spending the night. I’m going to show this to them as an example of a great way to respond to, in my opinion, meanness. Thank you for your example to me and a great conversation starter to the teen girls in my house! And, I’m looking forward to making this tomorrow!
Hey Karen- I just read your comment as I was prepping to make this for dinner tonight for the 1,00000th time. I dont know what went wrong when you made it (I never make it in the crock pot) but I am in no way related to Mel, and am an honest person who genuinely think this is one of my favorite recipes on planet earth. You should try it again, just not on the stove. I hope you get to experience this true recipe because you’re missing out in life without having tried it.
Best of luck!
*I mean, not in the crockpot again. DO try it on the stove 🙂
Also, MEL IS THE FOOD BLOGGER WITH ALL THE “BEST” RECIPES. I used to be literally AFRAID of cooking. Now I cook all the time because her recipes always turn out! Anyway, again, best of luck. But give Mel another shot!
Karen, I am not a family member or even friend of Mel, but I do use her blog as resource often. I have made this soup so many times, both on the stovetop and in the slow cooker. I have to admit when I make it in the slow cooker it really is not as good. I think because chicken in the slow cooker just doesn’t taste as good and maybe because the sour cream gets cooked a little bit or something. Overt the stove top though it is fantastic. Also when using the slow cooker you really do need to add less chicken broth, because the liquid does not evaporate in the slow cooker.
Karen, I’ve made this a dozen times and it’s always so good. I was craving it so I came to recheck the recipe which is how I came across your insane comment. So 230 people said they liked this and all 230 comments are “fake”. Karen, if you’re such a great cook you shouldn’t need recipes anyway.
I don’t know Mel personally either but I love this recipe! I’ve made it on the stove, crockpot, and pressure cooker several times a month for family and friends and everyone loves it!! In fact almost every recipe I have tried of Mel’s has been easy and tasty. Thankfully my sister Mariann told me about her friend Mel and all her great recipes!!
I also love this recipe and am in no way related to Mel. I have brought it to many parties as well and it is always loved and gone by nights end. I come to Mel’s blog all the time because her recipes always turn out delicious!
I don’t know Mel either (although I pretend to know her – having made so many of her recipes I use her name on a weekly basis!). I’ve made this chili countless times and follow the recipe closely. However the first time I made it I thought it was bland and have found I prefer to season with more salt than the recipe suggests. As with any recipe, I tweak it to meet the preferences of my family. And I am of the opinion that there will be blog recipes I don’t care for; instead of announcing how many years I’ve been cooking/publicly disliking them, I simply don’t make them a second time!
Karen, I truley pray that people are nicer to you then you are to others.
YEEEEEEEESSSSSSS! LIKE Mel has time to manufacture reviews AND raise five kids while still posting regularly enough to fill our bellies with warmth and deliciousness so often.
You’re not the only one, Karen. I’ve had some major flops using recipes from this site too. It sucks because usually they require a ton of ingredients and time to make also. That being said, I have also made some real winners here too! Just have to get lucky I suppose.
Not everyone has the same taste so therefore ,you will not like every recipe !!! that doesn’t mean people are lying or paying people to say nice things about them and their recipes. If you don’t like a recipe just don’t ever make it again!! You don’t have to try to be to be hurtful to someone or attacked their character!
I will be trying this recipe very soon .
Mel , thank you for the time that you take to publish recipes! I use Pinterest all the time and I’m so glad that it is available and that people like you take the time to put recipe up for people like me ! thank you
Hi, I was just wondering if you could tell me the carb and calorie count for this recipe? I want to make it, but i am diabetic so I need to know the nutritional information if you have it.
I don’t provide that information, sorry! There are a lot of online calculators you can plug the recipe into.
I use the calculator at Sparkpeople.com. Go to that website and search for Recipe Nutrition Calculator. It’s easy to use.
I like to calculate myself, as I can vary the ingredients if I wish and see how that affects the calories, fat, etc.
Thanks so much!
Hi Mel, Ive made this soup many times but this time I had a lot of chicken to use, so I used about 4 lbs of chicken, making the soup in the crock pot. I did add about 2 1/2 cups of chicken broth since there was a lot more chicken. Do you think this will turn out ok? Im cooking it for about 8 hours on low. Thanks so much!
This soup is pretty adaptable, so I think it should work out just fine!
Fabulous. I little more soup-y than I think of chili but it’s so good it doesn’t matter.
A girl at bunco made this and I knew it had to be your recipe. Sure enough- it is identical. Such a great soup that my husband says is his new favorite. Thanks for solid and filling recipes Mel. One of these days I hope to run into you in our great state of Idaho.
I made this for a chili contest tonight and it won 1st place! 🙂
Maybe someone else has already let you in on this secret, but my sister gave this recipe to me and said to serve it with a mixture of 2-3 Roma tomatoes, 2 avocados, about 1/2 cup cilantro, and the juice of one lime. It really kicks an already great soup up a notch. Love it!
Yum!
I made this but I left out the chicken and then at the end I put it in a blender and blended it all up. I got that idea from my sister who was unsure her girls would eat it with it looking so beany. She blended it and then served it with chips and they raved about it. It can be eaten as a soup with chips or you can make it as a bean queso-y kind of dip for the chips. It was super delicious!
omg!! A friend made this at a party, I had her email me the recipe the next morning. I made it that day!! I hate beans, but still put one can in….I even ate them!! One of my absolute favorite recipes! It wa the first chili I ever made….. I am looking forward to making it again this weekend for me and my husband!!
Making this for the second time!!! Very good recipe! Delicious. Thank you
This is the best white chicken chili, hands-down! I’m a newborn nanny and cook for the families I work for. The last family I worked for had me make this one night. I had a recipe of my own, and didn’t think anything could top it – but yours was better! My boyfriend loves it too, and thought it would be a great topping for nachos – over tortillas, with some cheese and sour cream. Yum! 🙂
I’ve been making this soup ever since a fellow-mom brought it for me when my son was born and I’ve been making it ever since (I accidentally found it on your blog and realized it was the same recipe!) First, I get most all of the ingredients at Trader Joe’s (and the organic if they have it…It makes a HUGE difference in the flavors!)
Then I double the recipe and make TJs cornbread the first night and leftovers get TJs tri-colored flaxseed tortilla chips on top. It adds a nice texture and mixes it up with the toppings. Thanks for this recipe!
I’ve made this for my family several times and then yesterday I made 3 large crock pots full for a chili competition for my work and out of 12 other chili’s it took FIRST place! I was so proud and can’t say thank you enough for sharing the recipe. I will say i make one small addition, i add about a cup and a half of shredded smoked gouda, just gives an already terrific recipe a little something extra. I share your website to all my friends, thanks again and keep on cooking!
Congrats on the chili win, Georgia, and I LOVE the idea of smoked gouda. Thanks for sharing!
This is so good! Even my husband who doesn’t like beans or peppers loved this. He said it was delicious, and that is high praise indeed because he rarely makes comments about food. Thanks for sharing this with all of us.
One of my faves, Mel! Thanks for the great recipe!
This was delicious. I did it in the crockpot and wish I had cut the broth back to about 1/2 cup instead of 1 1/2 cups. Mine turned out more like a soup than a chili. But still very tasty!
Thanks, Mel, for ANOTHER winner recipe! I made this a few weeks ago and my husband seemed to have died and gone to heaven. When he saw me putting the ingredients together in the crockpot this morning, he grinned big and asked if I was making chicken chili again. While I’m a fair cook, your blog and recipes make me seem like a superstar!
Mel…..Good gracious this was good! I am on a stupid diet challenge thing so I scooped my helping out before the creamy goodness was added and I still loved it like that. Served it with your cornbread (my favorite thing ever!). Took every bit of self control to not eat the entire pan like I normally do. Once again thank you for your recipes and also your new videos. So fun!
Wow! Thanks for this recipe! I made it for my church’s chili cook off tonight and won 2nd place-only 2nd to a local restaurants’ chili that someone brought and entered! 🙂 so yummy!!! I doubled it, made it in my slow cooker, used rotel chilies with tomatoes (couldn’t find just chilies), and added an additional cup of sour cream. The flavor is amazing! Spices are perfect! Thanks again!!!
I was looking for a recipe for white chili for a long time. This was AMAZING. I make it multiple times per month.
I just throw everything in a slow cooker and let it sit all day long.
The only thing I did differently was puree one can of beans to make it a little thicker.
Next time, I will add some hot sauce.
Mel–the recipe says serve immediately (after adding the sour cream and heavy cream). Is this ok to make ahead, and/or to have leftovers and store in the fridge to reheat the next day or so? Or does the sour cream and heavy cream in the chili make it weird or funky? Thanks! Kim
Kim – yes, I should probably edit the recipe because this keeps well warm (like in the slow cooker) for several hours and the leftovers are great.
I made this recipe for our Ward Chili Cookoff. I won “the best white chili” award. This was so yummy. Thank you!
didn’t have any white beans on hand, so I used hominy– it was such a good mix of posole and chili — loved it!
This is really good! I didn’t have chili powder or cayenne, so I rubbed taco seasoning on the chicken. Came out great! Thanks for a great recipe 🙂
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I added 1/3 of frozen corn at the end…the sweetness with the spiciness was out of this world! I can’t go wrong with your recipes, Mel. My family thanks you!
Tammy – the texture may change a bit upon reheating but it should freeze OK. I think a few other commenters have left feedback about that up in the comment thread.
Do you think this would freeze well?