White Chicken Chili
This creamy white chicken chili packs the perfect balance of heat, comfort, and flavor. Tender shredded chicken simmers in a rich, velvety broth made with chicken stock, heavy cream, and cream cheese, giving it a luscious texture. Jalapeños, sweet onion, garlic, and a blend of spices bring warmth and depth, while green chilis and corn add pops of sweetness. Cannellini beans provide hearty substance, making every spoonful satisfying. A hint of lime brightens the dish, cutting through the richness for a fresh finish. Easy to make in under an hour, this recipe is perfect for busy weeknights or casual gatherings. Serve it with lime wedges, crusty bread, or tortilla chips for the ultimate comfort meal that’s both cozy and crowd-pleasing. It’s a versatile recipe you’ll want on repeat all season long. If you want more crockpot recipes click here!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days
🗒 More Delicious Crockpot Recipes
🤔 Common Questions
Skip the cayenne and crushed red pepper, and use only one jalapeño.
Absolutely—cool completely, then freeze in airtight containers for up to 2 months.
White Chicken Chili
Equipment
Ingredients
- 1 tbsp chili powder
- 1 tsp each: cumin mustard powder, paprika
- 1/4 tsp cayenne pepper & crushed red pepper
- salt & pepper to taste
- 2 lbs. chicken breast
- 1 tbsp. of olive oil 4 tbsp. of butter
- 2 jalapeños chopped seeded, & diced
- 1 sweet onion chopped
- 7 cloves chopped garlic
- 3 tbsp of flour
- 6 cups chicken broth
- 1/3 cup of heavy cream
- 2 15.5 oz cans of cannellini beans drained
- 7 oz. can of green chilis
- 1 15.25 oz can whole kernel sweet corn drained
- 8 oz. of cream cheese
- juice of 1 lime
- 2 tsp of each: worstershire sauce & hot sauce
Instructions
- Boil chicken breast about 10 minutes until no more pink, then shred with an electric mixer
- In a dutch oven or soup pot, sauté the jalapeños, onion, garlic, & seasonings in butter olive oil at medium heat until golden.
- Add the flour and whisk continuously for 2-3 minutes.
- Slowly add the chicken broth and continuously whisk until fully incorporated
- Add the heavy cream, hot sauce, worstershire, green chilis, corn, cannellini beans, & juice of a lime. Bring to a boil, then lower to a simmer and cook 15-20 minutes.
- Add the shredded chicken and continue simmering another 5-7 minutes.
- Turn the heat to medium-low and add the cream cheese. Stir until the cream cheese is fully melted and simmer 2-3 minutes. Serve with lime wedges and enjoy!
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