This stovetop white chicken chili is creamy, cozy, and comes together in about 30 minutes with shredded rotisserie chicken. Cannellini beans, green chiles, and sweet corn simmer in a lightly spiced broth that turns luxuriously creamy with a swirl of cream cheese. It is the ultimate easy weeknight dinner and tastes even better the next day.
Why You’ll Love This White Chicken Chili
If you need a comforting dinner that practically makes itself, this stovetop white chicken chili is it. Using rotisserie chicken means there is no cooking or shredding of raw meat, so the whole chicken chili comes together on one burner in about half an hour. It is creamy without being heavy, mildly spiced, and endlessly customizable with toppings.
Quick and easy. Rotisserie chicken does the work, so this white chicken chili is ready in about 30 minutes.
One pot. Everything simmers together in a single pot for easy cleanup.
Creamy and cozy. A little cream cheese melts into the broth and makes this chicken chili luxuriously smooth.
Great for meal prep. This white chicken chili stores and freezes beautifully, and the flavor only gets better.
Ingredients for Stovetop White Chicken Chili
This chicken chili keeps things simple with pantry staples and a rotisserie chicken. Here is what you need and why each one matters.
Rotisserie chicken. Two to three cups of shredded chicken is the hearty, protein-packed base of this white chicken chili. Leftover or grilled chicken works too.
Onion and celery. The aromatic base that gives the chili its savory depth.
Cannellini beans. Creamy white beans are classic in white chicken chili. Rinse and drain them first.
Green chiles. A can of mild diced green chiles adds gentle warmth and that signature flavor.
Corn. A cup of sweet corn balances the mild heat and adds pops of texture.
Garlic powder, cumin, and chili powder. This simple trio seasons the whole pot. A good garlic powder goes a long way.
Broth. Chicken broth forms the savory base of the chili. I love a rich chicken bone broth for extra flavor and protein.
Cream cheese. The secret to a creamy white chicken chili without any heavy cream. Let it soften so it melts in smoothly.
How to Make White Chicken Chili on the Stove
This white chicken chili could not be simpler. Here is the quick overview, with full measurements in the recipe card above.
Soften the veggies. Heat a little olive oil in a large pot and cook the diced onion and celery until softened, about 4 to 5 minutes.
Bloom the spices. Stir in the garlic powder, cumin, and chili powder and cook until fragrant, about 1 minute.
Add everything else. Add the shredded chicken, cannellini beans, green chiles, corn, and broth, and stir to combine.
Simmer. Bring the chili to a gentle simmer and cook for 15 minutes so the flavors meld.
Make it creamy. Reduce the heat to low and stir in the cream cheese until melted and the white chicken chili is smooth and creamy.
Season and serve. Taste and season with salt and pepper, then serve warm with your favorite toppings.
Tips for the Best Chicken Chili
Soften the cream cheese. Room-temperature cream cheese melts into the chicken chili much more smoothly than cold.
Thicken it up. For a thicker white chicken chili, mash some of the cannellini beans against the side of the pot, or let it simmer a few extra minutes.
Adjust the heat. Use hot green chiles or add a diced jalapeno if you like your chili spicier.
Do not boil after adding the cream cheese. Keep the heat low so the chili stays silky and does not separate.
Topping Ideas
Toppings are half the fun of a white chicken chili. Set out a few bowls and let everyone build their own. Some favorites for this chicken chili are sliced avocado, fresh cilantro, a squeeze of lime, shredded cheese, sliced jalapenos, a dollop of sour cream or Greek yogurt, and crushed tortilla chips for crunch.
Storage and Freezing
This white chicken chili is a meal-prep dream. Store leftovers in an airtight container in the fridge for up to 4 days, and the flavor will only deepen. To freeze, let the chili cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove over low heat, stirring so the creamy base stays smooth. If the chicken chili thickens in the fridge, just stir in a splash of broth while reheating.
What makes white chicken chili white? Unlike traditional red chili, white chicken chili skips the tomatoes and uses white beans, chicken, green chiles, and a creamy base instead.
Can I make this chicken chili ahead of time? Yes. It keeps in the fridge for up to 4 days and tastes even better the next day, which makes it perfect for meal prep.
How do I make white chicken chili thicker? Mash some of the beans, simmer a bit longer, or stir in a little extra cream cheese for an even thicker, creamier chili.
Can I use raw chicken instead of rotisserie? Absolutely. Simmer boneless chicken breasts in the broth until cooked through, then shred and return them to the chili.
How To Make Stovetop White Chicken Chili
The Ingredients
Here is everything you need for this creamy stovetop white chicken chili, with my go-to products linked and an easy swap for each.
2 to 3 cups shredded rotisserie chicken. Leftover roasted or grilled chicken works too.
1 small onion, diced. Yellow or white onion both work.
1 rib celery, finely diced. A little diced bell pepper is a nice addition or swap.
1 can (15 oz) cannellini beans, rinsed and drained. Great northern or navy beans also work.
1 can (4 oz) diced green chiles. Use mild or hot depending on your spice preference.
1 cup corn. Fresh, frozen, or canned and drained are all fine.
1 tsp garlic powder, plus 1 tsp cumin and 1 tsp chili powder. Fresh garlic works in place of the powder.
4 cups chicken broth. I use a rich chicken bone broth; vegetable broth works too.
4 oz cream cheese, softened. Softened Greek yogurt or a splash of heavy cream can be swapped in.
Salt and pepper, to taste.
What You Need
The Steps
Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and cook until softened, about 4 to 5 minutes.
Stir in the garlic powder, cumin, and chili powder and cook until fragrant, about 1 minute.
Add the shredded chicken, cannellini beans, green chiles, corn, and chicken broth. Stir to combine.
Bring to a gentle simmer and cook for 15 minutes, letting the flavors meld.
Reduce the heat to low and stir in the cream cheese until fully melted and the chili is creamy.
Season with salt and pepper to taste. Serve warm with your favorite toppings.
Recipe Tips
For a thicker chili, mash some of the cannellini beans against the side of the pot or simmer a few minutes longer.
Let the cream cheese come to room temperature so it melts in smoothly.
Top with avocado, cilantro, a squeeze of lime, shredded cheese, jalapeños, or crushed tortilla chips. Stores in the fridge for up to 4 days and freezes well for up to 3 months.
This stovetop white chicken chili is the cozy, creamy dinner I come back to again and again. It is made with shredded rotisserie chicken, cannellini beans, green chiles, and sweet corn, all simmered in a lightly spiced broth that turns silky with a swirl of cream cheese. Best of all, this white chicken chili comes together in about 30 minutes in one pot, making it the ultimate easy weeknight meal.
Scroll down for the full recipe card, then keep reading for my tips, toppings, and make-ahead notes.
1 can (15 oz) cannellini beans, rinsed and drained
1 can (4 oz) diced green chiles
1 cup corn
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups chicken broth
4 oz cream cheese
Salt and pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and cook until softened, about 4 to 5 minutes.
Stir in the garlic powder, cumin, and chili powder and cook until fragrant, about 1 minute.
Add the shredded chicken, cannellini beans, green chiles, corn, and chicken broth. Stir to combine.
Bring to a gentle simmer and cook for 15 minutes, letting the flavors meld.
Reduce the heat to low and stir in the cream cheese until fully melted and the chili is creamy.
Season with salt and pepper to taste. Serve warm with your favorite toppings.
Notes
For a thicker chili, mash some of the cannellini beans against the side of the pot or simmer a few minutes longer.
Let the cream cheese come to room temperature so it melts in smoothly.
Top with avocado, cilantro, a squeeze of lime, shredded cheese, jalapeños, or crushed tortilla chips. Stores in the fridge for up to 4 days and freezes well for up to 3 months.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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