This hearty white chicken chili is cozy, creamy, and packed with beans, chicken, corn, and green chiles. It's the kind of dinner that feels comforting and satisfying but still simple enough for a weeknight. You can make it in the slow cooker for a no-fuss, hands-off day or cook it on the stovetop when you need dinner fast. 👇👇

A large bowl of white chicken chili topped with sour cream and a bun on the side.

Why I Love This Recipe

Uses everyday pantry ingredients like white beans, corn, green chiles, and chicken broth.
Versatile: choose a slow cooker for hands-off or stovetop when you're ready to eat in 30 minutes.
Family-friendly flavor that's mild, cozy, and easy to customize with toppings.
Works great as part of my Dinner Rhythm Blueprint: this dish can be your Anchor Meal for busy weeks, and leftovers stretch easily.
Try my classic homemade chili next!

What Makes It "White" Chili?

Unlike red chili made with tomatoes and kidney beans, white chicken chili uses chicken broth, white beans, and mild spices like cumin and oregano. The color stays light and creamy, and the flavor is gentle and comforting - perfect for anyone who wants chili that's flavorful without being spicy.

Andi is holding a bowl of white chicken chili with a bun on the side.

Note from Andi

I love an easy soup that practically makes itself - and this one checks every box. It's rich and flavorful, but not heavy, and uses ingredients you probably already have on hand. The slow cooker does most of the work, but if you're short on time, I've included stovetop directions too.

The best part? The toppings. A handful of shredded cheese, a dollop of sour cream, and a squeeze of lime take it from "easy dinner" to "I can't stop eating this."

If you love easy, hearty dinners like this, check out my Slow Cooker Chicken Stew or Slow Cooker Pot Roast next - both are cozy, family-approved favorites that cook low and slow while you go about your day.

Recipe Ingredients

1 Tbsp olive oil
2 large boneless, skinless chicken breasts - or 3 medium
1 cup chopped onion - fresh or frozen
4 garlic cloves, minced - about 1 Tbsp
32 oz chicken broth
2 (15 oz) cans great northern (white) beans - drained and rinsed
2 cans (4.5 oz each) chopped green chiles
1 cup corn kernels - frozen or canned
1 tsp chili powder - or more if you like spicy
1 tsp ground cumin
1 tsp dried oregano
Optional: Juice and zest of 1 lime
Optional: ½ cup sour cream
1 cup shredded Monterey Jack cheese - for serving

Step-By-Step Instructions 👇👇

STEP 1: Sauté Aromatics & Sear Chicken (Slow Cooker)

In a large skillet over medium heat, heat 1 Tbsp olive oil. Add 1 cup chopped onion and 4 garlic cloves minced; sauté for about 3 minutes until soft. Add the 2 large chicken breasts, and sear for about 2 minutes per side until browned.

STEP 2: Add to Slow Cooker & Layer Ingredients

Transfer the chicken, onion, and garlic into your slow cooker. Stir in 32 oz chicken broth, 2 cans great northern beans (drained & rinsed), 2 cans chopped green chiles, 1 cup corn kernels, 1 tsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Mix everything together.

Step 3: Slow-Cook Until Tender

Cover and cook on High for 3-4 hours or Low for 6-7 hours, until the chicken is fully cooked and the flavors have merged.

STEP 4: Shred Chicken & Finish

Remove chicken breasts to a cutting board and shred with two forks. Return shredded chicken to the slow cooker. Stir in the juice & zest of 1 lime, and ½ cup sour cream if using.

STEP 5: Serve & Garnish

Ladle chili into bowls. Top each with 1 cup shredded Monterey Jack cheese, extra lime zest, a dollop of sour cream, and any favorite toppings (see below 👇👇).

Stovetop Option (if not using slow cooker)

Heat 1 Tbsp olive oil in a large soup pot over medium heat.
Add onion and garlic; cook ~3 minutes.
Add chicken, broth, beans, green chiles, corn, and spices.
Bring to a boil then reduce heat and simmer for 25-30 minutes until chicken is tender.
Shred chicken and stir in lime juice, zest, and sour cream. Serve with toppings.

Creaminess Tip

For a thicker, creamier chili, scoop 1 cup of cooked beans and a ladle of broth into a blender. Blend until smooth, then stir it back into the slow cooker. It thickens naturally without needing heavy cream or cream cheese.

Flavor Booster Ideas

If you want a little more depth or kick, try these easy add-ins:

Fire-roasted green chiles for a smoky flavor.
Diced jalapeños for gentle heat.
Smoked paprika or chipotle powder for a rich, savory note.
Extra lime juice or fresh cilantro for brightness.

Topping Ideas

The toppings are where the fun happens. Everyone can make their own bowl just how they like it:

Diced avocado for creaminess
Fresh cilantro for color and freshness
Shredded cheese for melty richness
Crushed tortilla chips for crunch
Sour cream or Greek yogurt for smoothness
Sliced jalapeños if you like it spicy

Recipe Tips & Notes

Beans: Great northern or cannellini beans add creaminess and protein.
Chicken: Use boneless thighs, breasts, or shredded rotisserie chicken.
Spice level: Add red pepper flakes or extra chili powder for heat.
Thicker texture: Blend some beans with broth and stir back in.
Make-ahead: Chili tastes even better the next day as flavors deepen.

Serving Ideas

Serve with garlic bread, cornbread, or tortilla chips for dipping.
Turn leftovers into chili bowls over rice or spoon over baked potatoes.
Add toppings bar-style for an easy weeknight "build-your-own" dinner.
Pair with a simple spinach salad for balance.

A close-up of a ladle of white chicken chili.

Dinner Rhythm Idea

If you're following my Dinner Rhythm Blueprint, here's how this white chicken chili could stretch into a few meals:

Option 1: Serve fresh from the slow cooker with shredded cheese and toppings for dinner tonight.
Option 2: Next day, use leftovers to make taco-style bowls: chili over rice with avocado and chips.
Option 3: Freeze part of the batch without cheese and toppings. On a later night, thaw and reheat, add new toppings, or serve with garlic bread to feel fresh.

If you're building your Dinner Rhythm meal plan, you'll also love my Cheap & Easy Chili for a red-bean version that feeds a crowd, or my Slow Cooker Beef Stew for something extra hearty on cold nights.

Variations & Substitutions

Protein swap: Use rotisserie chicken, shredded, or substitute chicken thighs.
Beans swap: White beans keep the "white chili" look, but kidney or pinto beans are fine too.
Dairy choice: Skip sour cream for dairy-free, or use Greek yogurt instead.
Veggie add-ins: Stir in chopped spinach, diced bell peppers, or jalapeños for extra texture and nutrition.
Sauce base: If you'd rather a creamier base, stir in ½ cup cream cheese toward the end of cooking.

Storing Leftovers & Freezing

Fridge: Store chilled chili in an airtight container up to 4 days.
Freezer: Let chili cool, then freeze in portioned containers (without the cheese/toppings) up to 3 months. Thaw overnight, reheat gently, and add toppings just before serving.
Reheat tip: Use stovetop on medium heat or microwave in bursts, stirring in a splash of chicken broth if too thick.