Easy White Chicken Chili Recipes You’ll Crave All Week

Let’s talk cozy bowls, big flavor, and minimal effort. These easy white chicken chili recipes are the weeknight heroes you didn’t know you needed—creamy, zesty, and loaded with protein. Whether you’ve got leftover rotisserie chicken or a pressure cooker ready to roar, I’ve got five foolproof ways to get that dreamy, comforting chili on the table fast.

We’re keeping things flexible and fun with options for dairy-free folks, slow-cooker lovers, spice chasers, and meal-prep champs. Grab a spoon—these are the kind of recipes that make you wish for a second bowl.

1. Creamy Weeknight White Chicken Chili That Practically Cooks Itself

This is the classic that never fails: creamy, comforting, and done in about 35 minutes. It’s perfect for those nights when you want something hearty without babysitting the stove. Plus, it reheats like a dream, so lunch tomorrow is already sorted.

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 jalapeño, seeded and minced (optional for mild)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander (optional but great)
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles, mild or hot
• 3 cups cooked shredded chicken (rotisserie works perfectly)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream (or Greek yogurt)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, shredded Monterey Jack, crushed tortilla chips

Instructions:

1. Warm the oil in a large pot over medium heat. Sauté onion and jalapeño for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
2. Stir in cumin, chili powder, oregano, and coriander. Toast the spices for 30 seconds to wake them up.
3. Add broth, beans, green chiles, chicken, salt, and pepper. Bring to a gentle simmer and cook 12–15 minutes to meld flavors.
4. Reduce heat to low. Stir in cream cheese until melted and smooth, then whisk in sour cream. Simmer 2–3 minutes—don’t boil.
5. Finish with lime juice. Taste and adjust salt and pepper.

Serve hot with a mountain of toppings. For a thicker chili, mash some beans in the pot with a spoon. Want it spicier? Add a pinch of cayenne or a splash of hot sauce. Leftovers keep 3–4 days in the fridge—just reheat gently so the dairy stays silky.

2. Slow-Cooker Verde White Chicken Chili That Welcomes You Home

This set-it-and-forget-it version leans bright and tangy with salsa verde and tomatillos. It slow-cooks into tender perfection while you live your life. Walk in the door, add a little creaminess, and boom—dinner is done.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 cup jarred salsa verde
• 1 (4-ounce) can fire-roasted diced green chiles
• 3 cups low-sodium chicken broth
• 1/2 cup half-and-half or heavy cream
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: crumbled queso fresco, thinly sliced radishes, tortilla strips

Instructions:

1. Add chicken, onion, garlic, cumin, smoked paprika, oregano, salt, pepper, beans, salsa verde, green chiles, and broth to a slow cooker. Stir to distribute.
2. Cook on Low 6–7 hours or High 3–4 hours, until chicken is tender and shreds easily.
3. Shred chicken with two forks directly in the cooker. Stir in half-and-half, cilantro, and lime juice. Heat on Low for 10 minutes more.
4. Taste and adjust seasoning. If you like it thicker, mash some beans against the side of the crock.

Serve with queso fresco, radishes, and crunchy tortilla strips. For more depth, add 1 teaspoon brown sugar to balance the tangy verde. Meal prep tip: portion into containers with rice or cauliflower rice—seriously, it’s a weekday MVP.

3. Dairy-Free White Chicken Chili That’s Still Luxuriously Creamy

No dairy? No problem. This version uses blended beans and coconut milk for a silky, satisfying bowl without a lick of cream cheese. It’s gentle on the stomach and big on flavor—no one will miss the dairy.

Ingredients:

• 1 tablespoon avocado or olive oil
• 1 medium onion, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne (optional)
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups cooked shredded chicken
• 1 (4-ounce) can diced green chiles
• 1 teaspoon kosher salt, plus more to taste
• Juice of 1 lime
• Fresh cilantro and scallions, for garnish
• Optional toppings: diced avocado, toasted pumpkin seeds, jalapeño slices

Instructions:

1. Heat oil over medium in a large pot. Sauté onion and poblano for 5 minutes until softened. Add garlic and cook 30 seconds.
2. Stir in cumin, coriander, oregano, and cayenne; toast 30 seconds.
3. Add broth, 1 can of beans, coconut milk, chicken, green chiles, and salt. Simmer 10 minutes.
4. Meanwhile, blend the remaining can of beans with a ladle of hot broth until smooth. Stir this puree back into the pot to thicken naturally.
5. Simmer 5 more minutes. Finish with lime juice, then taste and adjust salt.

Top with avocado, scallions, and pepitas for crunch. If coconut flavor is noticeable to you, add a splash of apple cider vinegar or extra lime to balance. This one freezes beautifully—cool completely and stash flat in freezer bags.

4. Instant Pot White Chicken Chili That’s Ready Before the Cravings Hit

Short on time? The pressure cooker makes the chicken ultra tender and the spices super fragrant—fast. This is your midweek savior when you want chili in a hurry without sacrificing flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 pound boneless, skinless chicken thighs (or breasts)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 2 1/2 cups chicken broth
• 1/2 teaspoon kosher salt, plus more to taste
• 4 ounces cream cheese, cubed (or 1/2 cup evaporated milk for lighter)
• 1/2 cup shredded Monterey Jack
• Juice of 1/2 lime
• Optional toppings: cilantro, crushed tortilla chips, pickled jalapeños

Instructions:

1. Set Instant Pot to Sauté (Normal). Add oil and onion; cook 3 minutes. Stir in garlic and spices; cook 30 seconds.
2. Add chicken, beans, green chiles, broth, and salt. Stir, then secure lid and set to Pressure Cook/Manual for 10 minutes (high pressure).
3. Allow 10 minutes natural release, then quick release remaining pressure. Remove chicken, shred, and return to pot.
4. Switch to Sauté (Low). Stir in cream cheese and Monterey Jack until melted. Add lime juice and taste for seasoning.

Keep it chunky or blend a cup of chili with an immersion blender for extra creaminess. For heat lovers, toss in a chopped serrano before pressure cooking. Meal tip: serve over rice or with warm cornbread for the full cozy experience.

5. Roasted Corn and Hatch Chile White Chicken Chili for Big Weekend Energy

When you want a little flair, this smoky, slightly sweet chili delivers. Roasted corn and Hatch chiles bring depth, while a splash of crema makes it restaurant-level. It’s the one to serve when friends are coming over—minimal effort, major payoff.

Ingredients:

• 1 tablespoon butter + 1 tablespoon olive oil
• 1 medium onion, diced
• 1 celery rib, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 3 cups chicken broth
• 2 (15-ounce) cans navy beans, drained and rinsed
• 2 cups cooked shredded chicken
• 1 cup fire-roasted corn kernels (frozen is fine; thaw first)
• 1 cup chopped roasted Hatch chiles (or Anaheim/green chiles)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup Mexican crema or sour cream
• 1/2 cup shredded pepper Jack (optional)
• Juice of 1 lime
• Fresh cilantro, queso fresco, and crispy tortilla strips for topping

Instructions:

1. Heat butter and oil in a Dutch oven over medium. Sauté onion and celery 5 minutes until soft. Add garlic; cook 30 seconds.
2. Stir in cumin, coriander, smoked paprika, and thyme; cook 30 seconds until fragrant.
3. Add broth, beans, chicken, corn, Hatch chiles, salt, and pepper. Simmer 15 minutes, stirring occasionally.
4. For extra body, mash a scoop of beans against the pot or blend 1 cup of the chili and return it.
5. Reduce heat to low. Stir in crema and pepper Jack until smooth. Finish with lime juice and adjust seasoning.

Serve with all the crunchy toppings. If fresh Hatch chiles aren’t in season, use jarred roasted chiles and add a dash of liquid smoke for that grilled vibe. Bonus move: char lime halves in a dry skillet before squeezing—tiny step, big flavor.

How To Pick Your Chili Personality

Want classic and creamy? Go Recipe 1. Need dinner ready when you get home? Recipe 2. Prefer dairy-free but still luscious? Recipe 3. Short on time? Recipe 4. Hosting and want to wow? Recipe 5. You really can’t go wrong.

Best Toppings To Mix and Match

• Crunch: tortilla strips, crushed chips, roasted pepitas
• Creamy: avocado, crema, Greek yogurt
• Cheesy: Monterey Jack, pepper Jack, queso fresco
• Fresh: cilantro, scallions, radishes, lime wedges
• Heat: pickled jalapeños, hot sauce, chili crisp

Pro Tips For Next-Level White Chicken Chili

• Bloom your spices: 30 seconds in oil = deeper flavor. Trust me.
• Thicken smart: Blend a cup of beans with broth instead of adding flour.
• Balance is everything: Lime at the end wakes up the whole pot.
• Salt in layers: A little early, a little late—your taste buds will notice.
• Leftover magic: Stir in roasted veggies, cooked rice, or a handful of spinach at the end.

Ready to dig in? Pick a recipe, raid your pantry, and let a pot of easy white chicken chili make your kitchen smell like a cozy hug. Bowl, spoon, toppings—go. Dinner’s about to be ridiculously good.