White Chicken Chili

4 Servings
1 hr

This white chicken chili is creamy, hearty, and so satisfying. It’s a great alternative to a rich beef chili and easy enough to become a favorite family dinner staple.


  1. Vegetable oil - I used canola
  2. 2 large chicken breasts - you could also use chicken thighs if you prefer dark meat. Another option is ground chicken.
  3. 1 medium onion - cut into a small dice
  4. Garlic - 4 large cloves or 4 teaspoons of jarred
  5. Chicken stock or broth - you’ll need 4 cups or a 32-ounce box. 
  6. Creamed corn
  7. Chopped green chiles - mild, medium, or hot, it’s your choice
  8. Canned white beans - Great Northern White beans are the creamiest, but cannellini beans also work well.
  9. Green salsa - again pick the level of heat that you enjoy
  10. Spices - salt, cumin, chili powder, Mexican oregano, and white pepper - 
  11. Sour cream - I like using full fat to add richness and a luxurious mouthfeel. But to reduce fat and calories you can use low-fat. I don’t recommend non-fat.
  12. Half and Half - for creaminess and to mellow out the spices
  13. Cilantro - this is a love/hate herb. If you like it, stir it in at the end. If you dislike the flavor of it, you could use parsley or just eliminate it.
  14. Lime juice - use fresh juice, not the bottled stuff

Yes, you can make this in a slow cooker. Add all the ingredients except the sour cream, half and half, cilantro, and lime.

Place the lid on and cook on low for 8 hours or high for 4 hours.

About 30 minutes before serving, stir in the sour cream and half and half.

To serve, add cilantro and lime.

I like to serve this chili with a slice of Cheddar Jalapeno Bread.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 tablespoon vegetable oil
  • 2 large boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 4 cups chicken stock
  • 1 can (15-ounces) creamed corn
  • 2 (4-ounce) cans chopped green chiles
  • 2 cans (15 ½-ounces) Great Northern White Beans, drained
  • 1 jar (16-ounces) green salsa
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon white pepper
  • 1 cup sour cream
  • ½ cup half and half
  • ¼ cup chopped cilantro
  • ¼ fresh lime

In a large Dutch oven, warm the oil over medium heat until shimmering.
Saute the chicken, onions, and garlic, stirring constantly, until the chicken is no longer pink - about 10 minutes.
Pour in the chicken stock, creamed corn, green chiles, beans, salsa, salt, cumin, chili powder, oregano, and white pepper.
Bring the mixture to a boil.  Reduce the heat to low and simmer, uncovered, for 30 minutes.
Whisk in the sour cream and heavy cream until well incorporated.
Warm, stirring constantly, until the mixture is hot - about 5 minutes.
Stir in the cilantro and squeeze ¼ lime.  Stir well.
Ladle into serving bowls and serve warm, garnished with sour cream, cheese, tortilla chips, and/or jalapenos.
Eats By The Beach (Millie Brinkley)
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  • Nicole P Nicole P on Mar 03, 2021

    This looks delicious!

  • Nancollards Nancollards on Mar 09, 2021

    Thanks much for a Mexican version of corn chowder! You've made this a 5star recipe with the special extras. I'm making it today and I'm excited, lol.