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This White Chicken Chili is creamy, hearty, and packed with flavor from green chilies, warm spices, and tender chicken. It’s one of those quick stovetop recipes that feels cozy enough for fall but light enough to enjoy year-round. If you loved my Slow Cooker White Chicken Chili, you’ll definitely want to try this faster stovetop version.
👉 Try it with my One Hour Dinner Rolls or Ham and Potato Casserole next!
This stovetop White Chicken Chili is creamy, flavorful, and quick to make in just 30 minutes. Made with chicken, beans, green chilies, and spices, it’s cozy, budget-friendly, and perfect for weeknights.
💰This recipe is part of 5 Cheap but Delicious Fall Dinners Under $10 meal plan.
Table of Contents
- Step-by-Step Recipe Video
- What You’ll Need for The Best White Chicken Chili
- Full Ingredients List
- How to Make The Best White Chicken Chili
- The Best White Chicken Chili Variations
- Tips & Tricks for The Best White Chicken Chili
- Recipe FAQs – The Best White Chicken Chili
- Make-Ahead, Storage & Reheating
- Popular Soup Recipes
- The Best White Chicken Chili Recipe
Step-by-Step Recipe Video
Why You’ll Love This White Chicken Chili
This stovetop version is one of my fastest weeknight dinners. The beans make it hearty, the green chilies bring a little kick, and the cream ties everything together. My family loves it with shredded cheese and lime juice on top, and I love that it’s ready in just half an hour.
Recipe at a Glance
⏰ Total Time: 30 minutes
🍂 Perfect For: Weeknight dinners or cozy fall meals
🛒 Key Ingredients: Chicken, white beans, green chilies, spices
🍽️ Servings: 5
🥄 Skill Level: Easy
🧊 Storage: Refrigerates and freezes well
👉 Want a hands-off version? Try my Slow Cooker White Chicken Chili.
Made With Love,
What You’ll Need for The Best White Chicken Chili
- Olive oil – the base for sautéing onions and garlic.
- Onion & garlic – create a flavorful base for the chili.
- Chili powder, cumin, oregano – spices that build warmth and depth.
- White beans – add creaminess and bulk without breaking the budget.
- Chicken – cooked and diced; use leftovers or rotisserie chicken to save time.
- Corn – optional, but adds sweetness and texture.
- Diced green chilies – mild heat and tangy flavor.
- Butter + flour – thickens the chili without heavy creaminess.
👉 For another hearty bowl, try my Ground Beef and Vegetable Soup.
Full Ingredients List
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 ½ tsp cumin
- 1 tsp oregano
- 3 (15 oz) cans great white northern beans, drained and rinsed
- 3–4 chicken breasts, cooked and diced
- 1 cup corn kernels, optional
- 1 can diced green chilies
- 4 cups chicken broth
- ¼ tsp salt
- 2 tbsp butter, softened
- 1 ½ tbsp flour
- Pepper, to taste
- ¼ cup whipping cream
- Shredded cheddar cheese, cilantro, or lime juice for topping
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make The Best White Chicken Chili
Step 1: Cook the aromatics. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for about 7 minutes.
Step 2: Stir in the chili powder, cumin, and oregano. Cook 1 more minute until fragrant.
Step 3: Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring to a gentle simmer, partially cover, and cook 10 minutes.
Step 4: In a small bowl, blend together the butter and flour. Add to the chili and stir until thickened, about 1 minute. Season with more salt and pepper to taste. Thin with more broth if needed.
Step 5: Stir in the cream. Serve hot, topped with cheddar cheese, cilantro, and lime juice.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
The Best White Chicken Chili Variations
- Swap chicken breasts for rotisserie chicken to save time.
- Use ground chicken or turkey for a twist.
- Skip the cream for a lighter, brothier version.
- Make it spicy with jalapeños or hot green chilies.
👉 Want to set it and forget it? Try my Slow Cooker White Chicken Chili.
My Pro TipS
Tips & Tricks for The Best White Chicken Chili
- Sautéing the spices with onion and garlic helps release flavor.
- Mash some of the beans before adding for extra creaminess.
- Add toppings like tortilla chips for crunch.
- This reheats beautifully — perfect for meal prep.
Recipe FAQs – The Best White Chicken Chili
Yes, just drain and add it in at the same step as cooked chicken.
Yes, refrigerate up to 3 days and reheat gently on the stove.
Yes, cool completely and freeze up to 2 months. Thaw overnight before reheating.
It’s mild, but you can add jalapeños, cayenne, or hot salsa for more heat.
👉 If you love cozy soups, check out my 15 Cozy Slow Cooker Soups.
Make-Ahead, Storage & Reheating
- Fridge: Store up to 3 days in an airtight container.
- Freezer: Freeze portions up to 2 months.
- Reheat: Warm gently on the stove or microwave with a splash of broth if needed.
👉 For more freezer-friendly dinners, see my Cheap Family Meals Under $10.
Popular Soup Recipes
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📌 If you try this recipe, give it a rating — it helps others find the best recipes!
The Best White Chicken Chili
Equipment
Ingredients
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 ½ tsp cumin
- 1 tsp oregano
- 3 15- oz cans great white northern beans, drained and rinsed
- 3-4 chicken breasts, cooked and diced
- 1 cup corn kernels, optional
- 1 can diced green chilies
- 4 cups chicken broth
- ¼ tsp salt
- 2 tbsp butter, softened
- 1 ½ tbsp flour
- pepper, to taste
- ¼ cup whipping cream
- shredded cheddar cheese, cilantro, or lime juice for topping
Instructions
- Warm the oil in a large, heavy saucepan over medium heat.
- Add the onion and garlic and sauté, stirring often, for 7 minutes.
- Stir in the chili powder, cumin, and oregano, and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
- In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. Add more broth to thin the chili, if desired.
- Stir in the cream. Serve hot, topped with cheese, cilantro, and lime juice, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
