A bowl of creamy white chicken chili topped with shredded Monterey Jack cheese, sliced jalapeños, fresh cilantro, and crushed tortilla chips, photographed from above on a rustic wooden table

Stovetop White Chicken Chili

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

White chicken chili is made by sautéing aromatics, then simmering shredded chicken with white beans, green chiles, chicken broth, and spices until thickened. Stir in cream cheese or sour cream at the end for a rich, creamy finish.

Jump to Recipe

White chicken chili should be creamy because the pot became creamy, not because somebody emptied a carton of heavy cream into chicken soup and hoped no one asked questions. This version gets body from white beans—some left whole, some mashed into the broth—plus cream cheese and sour cream added near the end.

Onion and garlic start the base, followed by green chiles, corn, Great Northern beans, chicken broth, cumin, chili powder, oregano, smoked paprika, and cayenne. Cook the chicken to 165°F, shred it, and return it to the pot after the broth has had time to develop. Mash roughly a third of the beans before adding the dairy; that natural starch thickens the chili without making it gluey.

Take the pot off the heat before stirring in sour cream and lime. That final squeeze of lime earns its place—it cuts through the dairy and wakes up the green chiles. Add Monterey Jack, jalapeños, cilantro, chips, or avocado at the table, where everyone can personalize their own small chili empire.

Prep15 minutes

Cook30 minutes

Total45 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

1.5 lbs boneless, skinless chicken breasts (about 2 large)
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 (4 oz) cans diced green chiles, undrained
1 (15 oz) can white corn, drained
2 (15 oz) cans Great Northern beans, drained and rinsed
3 cups chicken broth, low-sodium
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt, plus more to taste
4 oz cream cheese, softened and cubed
1/2 cup sour cream
Juice of 1 lime
Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, fresh cilantro, crushed tortilla chips, sliced avocado

Instructions

1Place chicken breasts in a medium saucepan, cover with water by 2 inches, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 1518 minutes until cooked through (internal temperature 165°F). Remove chicken, let rest 5 minutes, then shred using two forks. Set aside. (Alternatively, use 3 cups of shredded rotisserie chicken and skip this step entirely.)
2While the chicken cooks, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 56 minutes until softened and translucent.
3Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
4Add the diced green chiles (with liquid), drained corn, and drained white beans to the pot. Stir to combine.
5Pour in the chicken broth. Add cumin, chili powder, oregano, smoked paprika, cayenne, and salt. Stir well.
6Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 10 minutes, stirring occasionally.
7Using a spoon or potato masher, gently mash about one-third of the beans against the side of the pot. This thickens the chili naturally without adding anything extra.
8Add the shredded chicken to the pot and stir to combine. Return to a simmer and cook for 5 more minutes.
9Reduce heat to low. Add the softened cream cheese cubes and stir continuously until fully melted and incorporated, about 23 minutes. The cream cheese will resist at first like it has somewhere better to be. Keep stirring.
10Remove the pot from heat. Stir in the sour cream and lime juice. Taste and adjust salt and cayenne as needed.
11Ladle into bowls and top with shredded Monterey Jack, jalapeño slices, cilantro, crushed chips, or avocado as desired. Serve immediately.

Nutrition Information

Estimated per serving: 1 of 6 servings.

450Calories

38 gProtein

38 gCarbohydrates

17 gTotal Fat

7 gSaturated Fat

8 gFiber

8 gTotal Sugars

910 mgSodium

115 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Soften your cream cheese before it goes in. Cold cream cheese added to hot liquid will clump in a way that is deeply upsetting and requires a whisk to fix. Leave it on the counter for 30 minutes or microwave it in 10-second bursts until it gives easily to a spoon.
Mashing the beans is the move. One-third of the beans, mashed right in the pot, gives the chili body without making it heavy. If you skip this step it will taste fine but it will look thin and you will wonder why.
Rotisserie chicken is not cheating. I want to be clear about this. It is strategy. Pick up a rotisserie bird, shred the breast meat, and you can have this on the table in 25 minutes, which is faster than Dale ever managed with that Crock-Pot.

Substitutions

chicken breasts → boneless, skinless chicken thighs Thighs stay juicier and have more flavor. Shred exactly the same way. Great choice if you've been disappointed by dry chicken in the past, which is a club with many members.

Great Northern beans → cannellini beans or navy beans All three are white beans with mild flavor and similar texture. Use whichever your store has. They are interchangeable for this recipe.

cream cheese → Neufchatel cheese or 1/3 less fat cream cheese Works identically, reduces calories slightly. Do not use fat-free cream cheese — it does not melt properly and will ruin your afternoon.

sour cream → plain Greek yogurt (full fat) Adds a bit more tang and extra protein. Stir in off heat the same way. Do not let it boil or it will break.

diced green chiles (canned) → 2 fresh Hatch or Anaheim chiles, roasted and diced Better flavor if you can find them in season. Roast under the broiler until charred, then peel, seed, and dice.

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days. The chili will thicken considerably as it cools. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen it back to the right consistency. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the cream cheese and sour cream may cause slight texture changes after freezing — whisk while reheating to smooth it back out.

Make Ahead

This chili is genuinely better the next day. Make the full recipe, let it cool completely, and refrigerate overnight. The flavors deepen and the whole thing becomes more cohesive. Reheat gently on the stovetop with a splash of broth. If making for a gathering, prepare through step 8 (before adding cream cheese and sour cream), refrigerate, then finish with the dairy off heat when reheating.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Cook the chicken, beans, green chiles, corn, broth, onion, garlic, and spices ahead and refrigerate the chili. Reheat gently, then add or refresh the cream-cheese and sour-cream finish and fresh toppings at serving.

How do I store the leftovers?

Can I freeze it?

Yes. For the smoothest texture, freeze the chicken, beans, green chiles, corn, broth, and spice base before the cream cheese and sour cream finish when practical. Thaw, reheat, then add the dairy and fresh toppings.

What substitutions work in Stovetop White Chicken Chili?

Tested swaps for this recipe: chicken breasts: boneless, skinless chicken thighs. Thighs stay juicier and have more flavor. Shred exactly the same way. Great choice if you've been disappointed by dry chicken in the past, which is a club with many members. Great Northern beans: cannellini beans or navy beans. All three are white beans with mild flavor and similar texture. Use whichever your store has. They are interchangeable for this recipe.

What's the most common mistake to avoid?

Soften your cream cheese before it goes in. Cold cream cheese added to hot liquid will clump in a way that is deeply upsetting and requires a whisk to fix. Leave it on the counter for 30 minutes or microwave it in 10-second bursts until it gives easily to a spoon.

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