There’s nothing quite like a cozy bowl of creamy white chicken chili soup to warm up your soul on a chilly evening. This one has quickly become a go-to in my kitchen when I want something hearty but not too heavy—just tender shredded chicken, creamy white beans, mild green chiles, and a velvety broth that hugs every bite. The medium heat gives it a gentle kick without overwhelming the flavors, making it a crowd-pleaser every single time. I made this on a cool fall night when the house felt extra quiet, and everyone kept circling back to the stove for “just one more ladle.” Now it’s one of those recipes I reach for on busy weeknights when I want comfort without fuss—and it’s perfect for game day when everyone wants to pile on the toppings and dig in.
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Table of contents
💛 Why You’ll Love This Creamy White Chicken Chili Soup
If you love creamy soups that don’t weigh you down, this one’s for you! The rich broth gets its silky texture from a splash of heavy cream, not a mountain of cheese. It’s full of tender shredded chicken, beans, and mild green chiles that bring just the right amount of heat. You can easily make it ahead of time for weeknight dinners or game-day gatherings—it’s one of those recipes that tastes even better the next day.
Serve it up with your favorite toppings like tortilla chips, shredded cheese, or a squeeze of fresh lime, and watch everyone go back for seconds.
🧄 Ingredients You’ll Need For Creamy White Chicken Chili
- Olive oil: For sautéing and adding flavor
- Chicken breasts: Boneless and skinless (can swap for rotisserie chicken or leftover chicken—see notes)
- Onion & garlic: The aromatic base for any great soup
- Jalapeño: Adds medium heat—adjust to taste
- Green chiles: For that signature mild chili flavor
- White beans: Cannellini or Great Northern beans work best
- Chicken broth: Keeps it light but flavorful
- Heavy cream or half & half: Adds richness without heaviness
- Seasonings: Cumin, chili powder, oregano, salt, and pepper
- Fresh lime juice: Brightens the flavor at the end
Optional Add-Ins:
Corn, shredded Monterey Jack, or a dash of cayenne for extra kick
👩🍳 How to Make It (Stovetop Method)
- Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, minced garlic, and jalapeño. Cook until softened and fragrant.
- Add the spices. Stir in cumin, chili powder, oregano, salt, and pepper to bloom the flavors.
- Add chicken and liquids. Nestle chicken breasts into the pot and pour in chicken broth and green chiles. Bring to a simmer and cook for 20–25 minutes until chicken is tender.
- Shred the chicken. Remove chicken, shred it with two forks, and return it to the pot.
- Add the beans and cream. Stir in white beans and heavy cream. Simmer for 5–10 minutes until creamy and heated through.
- Finish with lime. Stir in lime juice just before serving for a burst of freshness.
🕐 Crockpot Method
- Add everything except the heavy cream and lime juice to your slow cooker.
- Cook on Low for 6–7 hours or High for 3–4 hours.
- Shred chicken, return to pot.
- Stir in heavy cream and lime juice just before serving.
🍗 Rotisserie or Leftover Chicken Method
- Start by sautéing onion, garlic, and jalapeño in olive oil.
- Add broth, beans, green chiles, seasonings, and shredded rotisserie or leftover chicken.
- Simmer 15 minutes.
- Stir in cream and lime juice.
💛 Using pre-roasted or leftover chicken (like pre-roasted breasts): Add it at the same time as rotisserie chicken (after the simmer stage, right before cream and beans).
🥄 Tips for Perfect White Chicken Chili
- Don’t skip blooming your spices—it deepens the flavor.
- Adjust thickness with more broth or mash a few beans for a thicker texture.
- For a lighter version, swap heavy cream with half & half or Greek yogurt.
🌽 Optional Add-Ins
- Add corn during the final simmer for a sweet pop of color
- Stir in shredded Monterey Jack for a cheesier version
- Want extra spice? Add cayenne or hot sauce
❓FAQ
Can I freeze creamy white chicken chili soup?
Yes! Let it cool completely, then store it in airtight containers. Freeze up to 2 months. Thaw overnight and reheat gently.
How can I make it less spicy?
Skip the jalapeño and stick with mild green chiles for a gentle flavor. You can always add heat later with hot sauce.
Can I make it dairy-free?
Absolutely! Use coconut milk or a plant-based cream alternative for a delicious dairy-free version.
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Creamy White Chicken Chili Soup
Equipment
- Crockpot if using crockpot method
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño finely diced (optional for medium spice)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 4 oz can diced green chiles
- 2 chicken breasts skinless chicken breasts (or 3 cups shredded cooked chicken — see notes)
- 4 cups chicken broth
- 3 15 oz cans white beans (Cannellini or Great Northern), drained and rinsed
- 1 cup heavy cream or half & half
- Juice of 1 lime
- Optional Add-ins:
- 1 cup corn frozen,canned, or fresh
- 1 cup Monterey Jack or Pepper Jack shredded
Instructions
Stovetop Method
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño; sauté until softened and fragrant, about 3–4 minutes.
- Stir in cumin, chili powder, oregano, salt, and pepper to bloom the spices.
- Place raw chicken breasts into the pot. Pour in chicken broth and green chiles. Bring to a gentle simmer.
- Simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove chicken, shred with two forks, then return it to the pot.
- Stir in white beans and heavy cream. (Add optional corn or cheese at this stage, if using.) Simmer an additional 5–10 minutes until fully heated and creamy.
- Stir in lime juice, taste, and adjust seasonings as needed. Serve hot with toppings of choice.
Crockpot Method
- Add all ingredients except heavy cream and lime juice to the slow cooker.
- Cook on LOW 6–7 hours or HIGH 3–4 hours.
- Shred chicken, return to pot, stir in heavy cream and lime juice just before serving.
- Rotisserie or Pre-Cooked Chicken (Quick Method):
- Sauté onion, garlic, and jalapeño in olive oil.
- Add broth, green chiles, beans, and seasonings. Simmer for 10 minutes.
- Stir in 3 cups shredded rotisserie or leftover/pre-roasted chicken and heavy cream.
- Heat through for 5–10 minutes, then finish with lime juice.
Notes
📌 Notes:
- Using pre-roasted or leftover chicken: If you’ve pre-roasted chicken breasts or are using leftover cooked chicken, shred it and add it when the beans and cream are added (step 6 in stovetop instructions).
- Thickening tip: For a thicker chili, mash some beans with a fork before adding.
- Spice level: Omit jalapeño for mild, or add cayenne or hot sauce for extra heat.
- Freezing: Cool completely and freeze in airtight containers for up to 2 months.