White Chicken Chili Stove Top Recipes You’ll Crave All Week

Let’s talk cozy, creamy, spoon-swirling comfort: white chicken chili on the stove top. It’s fast, it’s flexible, and it turns a regular weeknight into something special. We’re making five distinct versions—each with its own personality, texture, and spice level—so you can find your signature bowl. Think creamy classics, smoky twists, green-chile vibes, and even a lightened-up broth that still hits all the right notes.

1. Creamy Skillet White Chicken Chili That Hugs Your Soul

This is the cozy classic: silky, thick, and loaded with tender chicken and creamy white beans. It’s weeknight-friendly, kid-approved, and ready in under an hour. The trick? A quick mash of beans and a little dairy to get that luscious texture without babysitting the pot.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 jalapeño, seeded and minced (optional for mild heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (optional)
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 2 cups cooked shredded chicken (rotisserie works perfectly)
• 1 (4-ounce) can diced green chiles, mild
• 1/2 cup sour cream
• 1/2 cup half-and-half or heavy cream
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• For topping: chopped cilantro, sliced avocado, shredded Monterey Jack, crushed tortilla chips

Instructions:

1. Warm the olive oil in a large heavy skillet or Dutch oven over medium heat. Add onion and jalapeño; cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, coriander, and cayenne; cook 30 seconds until fragrant.
2. Pour in chicken broth. Add one can of beans and mash lightly with a potato masher or the back of a spoon to thicken the base.
3. Stir in the remaining beans, chicken, and green chiles. Simmer gently for 15 minutes, stirring occasionally.
4. Reduce heat to low. Stir in sour cream and half-and-half until creamy and smooth—do not boil. Add lime juice. Season with salt and pepper.
5. Ladle into bowls and top with cilantro, avocado, cheese, and chips as you like.

Serve this with warm cornbread or buttered toast. Want it thicker? Simmer 5–10 minutes more or mash extra beans. Swap sour cream for Greek yogurt to lighten things up, or toss in corn kernels for sweetness. Trust me, leftovers taste even better tomorrow.

2. Roasted Poblano & Corn White Chicken Chili With Smoky Attitude

Love a little char and depth? This one’s smoky, slightly sweet from corn, and layered with roasted poblano flavor. It’s the stove top white chicken chili you make when you want restaurant-level flair without leaving your kitchen.

Ingredients:

• 2 large poblano peppers
• 1 tablespoon vegetable oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 3 1/2 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups cooked shredded chicken
• 1 cup sweet corn kernels (fresh or frozen)
• 1 (4-ounce) can diced green chiles
• 1/2 cup Mexican crema or sour cream
• 1/2 cup shredded pepper Jack cheese (optional, for extra heat)
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Garnishes: chopped cilantro, thinly sliced radishes, extra corn, tortilla strips

Instructions:

1. Roast poblanos directly over a gas flame or under the broiler, turning until blackened and blistered, 5–8 minutes. Place in a bowl, cover, and steam 10 minutes. Peel, seed, and chop.
2. In a pot, heat oil over medium. Sauté onion 4–5 minutes. Add garlic, cumin, smoked paprika, and chili powder; cook 30 seconds.
3. Add broth, one can of beans (mash gently), the remaining beans, chicken, corn, green chiles, and roasted poblanos. Simmer 15–20 minutes.
4. Reduce heat to low. Stir in crema and pepper Jack until melted and smooth. Add lime juice, salt, and pepper.
5. Serve hot with cilantro, radishes, and tortilla strips for crunch.

Pro tip: For extra smoke, add a pinch of chipotle powder. No poblanos? Use a green bell pepper and a dash more smoked paprika. This one begs for a side of warm flour tortillas.

3. Zesty Verde White Chicken Chili That Feels Like A Green-Goddess Hug

Bright, herby, and tangy—this version leans on tomatillo salsa verde for a clean, green kick. It’s lighter than the creamy classics but still comforting. Perfect for when you want bold flavor without a heavy bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 jalapeño, minced (seeds removed for mild)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 1/2 cups chicken broth
• 1 1/2 cups salsa verde (store-bought or homemade)
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 2 cups cooked shredded chicken
• 1/2 cup chopped fresh cilantro, plus more for topping
• Juice of 1 lime (plus wedges to serve)
• 1/4 cup crumbled cotija or feta (optional)
• Salt and black pepper, to taste
• Optional creaminess: 1/4 cup sour cream or 3 ounces cream cheese

Instructions:

1. Heat oil in a pot over medium. Sauté onion and jalapeño 5 minutes until softened. Add garlic, cumin, and oregano; cook 30 seconds.
2. Stir in broth and salsa verde. Add one can of beans and lightly mash to thicken. Add remaining beans and chicken.
3. Simmer 15 minutes. If you want creamier, stir in sour cream or cream cheese over low heat until smooth.
4. Stir in cilantro and lime juice. Season with salt and pepper.
5. Serve with extra cilantro, cotija, and lime wedges.

Make it extra with sliced avocado and thinly sliced cabbage for crunch. Swap chicken for turkey or shredded pork if you’re feeling wild. Seriously, this is incredible with blue corn chips on the side.

4. Weeknight Lean & Bright White Chicken Chili (High-Protein, No Cream)

Want something clean and satisfying? This broth-forward chili keeps the calories in check while packing big flavor. It’s speedy, simple, and perfect for meal prep—no heavy dairy, just bold spices and tender beans.

Ingredients:

• 1 tablespoon avocado oil or olive oil
• 1 medium onion, finely chopped
• 1 small serrano or jalapeño, finely chopped (optional)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 2 cups diced cooked chicken breast
• 1 cup corn (optional, for sweetness)
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper to taste
• Juice of 1 lime
• Garnishes: chopped scallions, cilantro, diced tomatoes, hot sauce

Instructions:

1. Heat oil in a large pot over medium. Sauté onion and serrano 4–5 minutes. Add garlic, cumin, coriander, oregano, and paprika; stir 30 seconds.
2. Add broth and one can of beans; mash lightly to thicken. Stir in remaining beans, chicken, and corn. Simmer 12–15 minutes.
3. Season with salt and pepper, then finish with lime juice.
4. Ladle into bowls and add scallions, cilantro, tomatoes, and a dash of hot sauce.

For extra protein, stir in a can of drained chickpeas. Want it heartier? Add a handful of baby spinach at the end. If heat is your thing, finish with a swirl of chili oil.

5. One-Pot Jalapeño Popper White Chicken Chili That Brings The Party

Cheesy, bacon-kissed, and unapologetically fun—this one tastes like your favorite jalapeño poppers jumped into a cozy chili. It’s game day gold and a guaranteed crowd-pleaser. It’s rich without being heavy and has just the right kick.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 tablespoon butter
• 1 small onion, diced
• 2 jalapeños, seeded and minced (leave some seeds for more heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3 1/2 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups cooked shredded chicken
• 1 (4-ounce) can diced green chiles
• 4 ounces cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or mozzarella
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Garnishes: chopped bacon (reserved), sliced jalapeños, crushed tortilla chips, chives

Instructions:

1. Cook bacon in a Dutch oven over medium until crisp, 6–8 minutes. Transfer to a paper towel–lined plate; leave 1 tablespoon drippings. Add butter to the pot.
2. Sauté onion and jalapeños in the drippings 4–5 minutes. Add garlic, cumin, and paprika; cook 30 seconds.
3. Pour in broth. Add one can of beans and lightly mash. Stir in remaining beans, chicken, and green chiles. Simmer 10–12 minutes.
4. Reduce heat to low. Stir in cream cheese until melted and smooth. Add shredded cheese, stirring until glossy. Finish with lime juice, salt, and pepper.
5. Top each bowl with reserved bacon, extra jalapeño, chips, and chives.

Make it extra by stirring in a handful of corn for sweetness or a splash of pickled jalapeño brine for tang. If you like it spicier, add a pinch of cayenne. This one begs for a cold beer and a big crowd.

Stove Top Success Tips

Use pre-cooked chicken to save time—rotisserie, leftover grilled chicken, or poached breasts work. To thicken without dairy, mash a can of beans directly in the pot. And don’t skip the lime; that bright acid makes every version pop.

Make-Ahead & Storage

All five chilis can be refrigerated up to 4 days or frozen up to 3 months (skip adding dairy until reheating for best texture). Reheat gently on the stove over medium-low, adding a splash of broth as needed. Garnish fresh each time for the best crunch and color.

Ready to stir up some comfort? Pick a pot, grab your beans, and go make one of these white chicken chili stove top beauties tonight. Your spoon—and your people—will thank you.