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Creamy White Chicken Chili. An easy to make chicken chili recipe that is loaded up with juicy, tender bites of chicken, white beans, green chiles and jalapeno. All in a flavorful, creamy broth.

White bowl of Creamy White Chicken Chili with freshly sliced jalapeño and lime on top.

Hi everyone, Serene from House of Yumm back today with one of my family’s all time favorite meal! Chili. Chili tends to make it on my meal plan at least once a week. But it’s ok, because I have a variety of types that I make. I have the Best Ever Classic Chili, a 20 minute Texas Style Chili, and one of my all time favorites is my White Chicken Chili.

Which is where this recipe comes from! It’s a play on my classic white chicken chili, which is more of a broth base. But after making some other creamy soups (like this amazing and epically creamy Potato Soup!) I decided to update my chicken chili to have some of the same qualities.

A ladle full of Creamy White Chicken Chili.

How to make Creamy White Chicken Chili:

This recipe is quick and easy to put together, especially if you already have shredded chicken on hand. You can either shred a rotisserie chicken, or if you want to shred your own, my favorite method is to sear 2 pounds of chicken thighs, I always get boneless, skinless thighs to make it easier.

After a quick sear with salt and pepper, I fill the pan with a small amount of water, just enough to come about halfway up the chicken, and bring this to a simmer. Let the chicken cook, or poach until they reach 165 degrees. Then remove and shred.

The rest of the chili comes together by sautéing the onion and jalapeno in a small amount of oil, adding the garlic for the last 30 seconds. Then add all the remaining ingredients minus the sour cream. Let it all cook on the stovetop for at least 30 minutes to help the flavors blend together.

Bowl full of Creamy White Chicken Chili with a spoon.

The best part of chili, is of course, the toppings! Some toppings I love to add to my white chili are:

  • sour cream
  • Monterey Jack cheese
  • chopped cilantro
  • pickled jalapeno
  • fresh lime juice

Watch a Video on how to make White Chicken Chili Here:

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Creamy White Chicken Chili

4.75 from 4 votes
Creamy White Chicken Chill. An easy to make chicken chili recipe that is loaded up with juicy, tender bites of chicken, white beans, green chilies and jalapeno. All in a flavorful, creamy broth.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8



  • Cook onion and jalapeno in olive oil in a large pot over medium heat, once the onion is softened and translucent, add the garlic and cook for an additional 30 seconds.
  • Add in the shredded chicken and the chicken broth, milk and cream of choice. Bring to a simmer.
  • Drain the cans of beans and add to the pot.
  • Add in the green chilies and the seasonings.
  • Cover and let the pot simmer over low heat for 30 minutes.
  • Remove the pot from the heat, let sit for 2-3 minutes then stir in the sour cream.
  • Garnish the salsa with toppings such as cheese, sour cream, cilantro, jalapenos, salsa. And enjoy!


Calories: 142kcalCarbohydrates: 3gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 37mgSodium: 485mgPotassium: 201mgFiber: 1gSugar: 2gVitamin A: 245IUVitamin C: 4.2mgCalcium: 67mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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Recipe Rating


  1. 5 stars
    By far the BEST white chili I’ve ever had! I used 5 cans of beans, a little heavier on the spices [especially the HOT], added 2 cups of sour cream, and another 1-1/2 cups of shredded Mexican Blend cheese!
    Poured over a bed of corn chips, added a dollop each of guacamole and sour cream, and a few tsp of Salsa, and of course MORE shredded cheese!

  2. 4 stars
    Delicious! I will make this again and again. One modification I made was to put some of the broth with beans in my Ninja and puree to make the chili thicker.

  3. Hi there – do you think this recipe would work with a milk alternative like almond milk? Or would that be gross?

    1. As long as you love almond milk I think you will be okay. It will alter the taste but still should be good! Let me know how it turns out! XOXO

  4. 5 stars
    love the change of bases with this recipe from the traditional tomato base, but still full of flavors and heat, like having the same ingredients in a different bath! thank you