Go Back
+ servings
White chicken chili in gray bowls with lime and herbs on top
Print Recipe
5 from 5 votes

White chicken chili

This creamy, hearty white chicken chili is a fantastic dish with shredded chicken, cream cheese and white beans. Make it on the stove top or in your slow cooker, and enjoy!
Prep Time5 mins
Cook Time40 mins
Course: Dinner, Main Course
Cuisine: American, International
Keyword: chicken breasts, chili, pulled chicken
Servings: 4
Calories: 512kcal
Cost: Cheap


  • 3 large chicken breast fillets
  • 1 onion
  • 1 green chili
  • 2 garlic cloves
  • 800 ml vegetable stock
  • 150 g frozen sweetcorn
  • 1 tin cannellini beans (400 g)
  • 150 g cream cheese
  • 1 tsp olive oil


  • Heat the olive oil in a large pot on medium heat, and add finely chopped onion, chili and garlic. Saute for a few minutes until the onion is soft and translucent.
  • Add the chicken breasts and vegetable stock to the pot, cover with a lid and leave it to simmer for 30 minutes, or until the chicken breast has cooked through.
  • Remove the chicken fillets from the pot. Place them on a chopping board, and use two forks to pull or shred the chicken.
  • Add the shredded chicken back to the pot, along with frozen sweetcorn, cream cheese and drained and rinsed cannellini beans.
  • Leave the chili to cook for 5 minutes to allow the flavours to develop.
  • Add salt and pepper to taste, and optionally some chili powder if you want to make it spicy.


Can I use leftover shredded chicken for this recipe? – Absolutely! Add all the ingredients including cooked, shredded chicken to a large pot and cook for 10 minutes for a quick and easy version of this recipe.

Storing leftovers

Leftover chicken chili can be stored in an airtight container in the fridge for up to 4 days. I would not recommend freezing this dish, as the cream cheese can separate after thawing it.
Reheat leftovers in the microwave or on the stovetop before serving.

Slow cooker method

You can make this dish in your slow cooker as well! Dump all the ingredients except the cream cheese in your Crockpot, and cook on high for 2-3 hours, or on low for 4-6 hours. Remove the chicken, shred it and add it back along with the cream cheese. Give the white chicken chili a good stir, and serve it immediately.


Calories: 512kcal | Carbohydrates: 38g | Protein: 47g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 1231mg | Potassium: 1269mg | Fiber: 7g | Sugar: 6g | Vitamin A: 997IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 4mg