This creamy White Chicken Chili is the cozy comfort food you need for busy weeknights! Made with tender chicken, white beans, and green chiles, this lighter version keeps all the flavor while staying low in fat and calories. It’s easy, hearty, and a total family favorite.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
❤️ Why You’ll Love This Recipe
Perfect for busy weeknights — toss it in the slow cooker and forget it.
Uses simple pantry staples and a few fresh ingredients.
Creamy texture with lots of flavor from spices and green chiles.
A healthy twist on traditional chili, without heavy cream or fatty meats.
Tastes even better the next day, so great for meal prep!
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Great Northern beans
- Water
- Boneless, skinless chicken breasts
- Red onion
- Garlic
- Mild green chilies
- Ground cumin
- Chili powder
- Mexican oregano
- Ground coriander
- Chipotle pepper powder
- Chicken broth
- Sea salt and black pepper
- Lite Mexican blend cheese, if you can't find it, use lite cheddar cheese
- Optional toppings: Fresh cilantro, diced avocado, sliced jalapeño, lime wedges, or a dollop of light sour cream.
🥣 How to Make White Chicken Chili
Step 1: Prep the Beans
Drain and rinse the beans to remove extra sodium. Place half the beans in a blender or food processor with the water. Pulse until blended but still a little chunky. This creates a creamy broth without heavy cream!
Step 2: Load the Slow Cooker
Add the puréed beans, remaining beans, chicken, onion, garlic, green chiles, and spices to your slow cooker. Pour in the chicken broth and season with salt and black pepper. Stir everything to combine.
Step 3: Cook
Cover and cook on High for 4 hours or Low for 8 hours, until the tender chicken is fully cooked and flavors have deepened.
Step 4: Finish and Serve
Stir in 1 cup of shredded cheese until melted. Taste and adjust seasoning to your personal preference.
Serve warm in individual bowls topped with extra cheese, fresh cilantro, and a squeeze of lime juice. For a bit of crunch, add crushed tortilla chips on top.
💡 Tips & Variations
- Swap the slow cooker for an Instant Pot: Cook on high pressure for 20 minutes, then quick release.
- Use rotisserie chicken to cut down prep time — just reduce the cook time to 2 hours on low.
- Add a spoon of olive oil sautéed onions for a richer depth of flavor.
- Mix in a splash of heavy whipping cream or light cream cheese if you prefer a thicker chili.
- Try cannellini beans or navy beans if that’s what you have on hand.
- Top with Monterey Jack cheese or cheddar cheese for extra savory flavor.
🧊 Storage Tips
The flavor gets even better the next day, so it’s great for meal prep lunches!
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
✨ Serving Ideas
Pair with:
- A fresh green salad or roasted vegetables
- Cornbread muffins
- Crushed tortilla chips for dipping
- A squeeze of lime juice for brightness
🥄 FAQs
Can I make this white chicken chili without dairy?
Yes! Skip the cheese or use dairy-free alternatives. It will still have a creamy texture from the blended beans.
What makes white chicken chili different from classic chili?
It uses white beans and chicken instead of red beans and beef. The flavor is mild, creamy, and savory instead of spicy tomato-based.
Can I use dry beans?
Yes, but cook them first until tender before adding to the recipe.
More Delicious Recipes To Try
More Delicious Chicken Recipes
- Chicken Pasta with Vegetables
- Slow Cooker Southwest Chicken Rice Soup
- One Pan Lemon Chicken with Summer Squash
- Chicken Cordon Bleu Recipe: Crispy, Cheesy, and Family-Approved
Slow Cooker White Chicken Chili
Ingredients
- 3 cans Great Northern beans divided (15 oz each)
- ⅓ cup water
- 1½ lbs boneless skinless chicken breasts cut into chunks
- ½ small red onion diced
- 3-4 cloves garlic chopped
- 1 can mild green chilies 4 oz
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- ½ tsp chipotle pepper powder
- 3 cups chicken broth low sodium preferred
- Sea salt and black pepper to taste
- 1½ cups Mexican blend cheese divided
Optional toppings:
- Chopped fresh cilantro
- diced avocado
- sliced jalapeño
- lime wedges
- light sour cream
Instructions
- Prep the beans: Drain and rinse all beans. Add half of them to a blender or food processor with ⅓ cup water. Blend until mostly smooth but still slightly chunky.
- Assemble: In a 5–6 quart slow cooker, combine the blended beans, remaining whole beans, chicken, onion, garlic, green chilies, cumin, chili powder, oregano, coriander, chipotle powder, and chicken broth. Stir well.
- Cook: Cover and cook on Low for 8 hours or High for 4 hours, until the chicken is tender and cooked through.
- Finish: Stir in 1 cup of shredded cheese. Cover for 1–2 minutes until melted. Taste and adjust seasoning with salt and black pepper.
- Serve: Ladle into bowls and top with extra cheese, cilantro, avocado, jalapeño slices, or lime wedges.
Notes
- To make this a low-point recipe, use reduced-fat cheese and a dollop of light sour cream.
- You can substitute cannellini beans or navy beans for Great Northern beans.
- For a thicker chili, remove the lid during the last 30 minutes or blend a small portion with an immersion blender.
- Using rotisserie chicken? Reduce cook time to 2 hours on Low.
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