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You won’t be able to resist this White Chicken Chili ~ Tender chunks of chicken, creamy white beans, cheesy broth, and just the right amount of heat. It’s the easiest chili recipe you’ll ever make! Breakout that crock pot!
bowl of white chicken chili garnished with cilantro, spoon dipping in.
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Update: I just recently updated the photos in this post~ Enjoy!!

White Chicken Chili

Seriously, this white chicken chili is the easiest chili recipe ever!! And it tastes ah-mazing. I know, that word is overused, but I had to say it, it’s chili heaven right here!
ingredients for crockpot white chicken chili, salsa, chicken white beans, green chilis, milk, chicken broth, cilantro
If you’ve been reading my blog for anytime at all, you know I really do enjoy being in the kitchen. I enjoy the whole process of a meal coming together. I don’t mind slicing and dicing and stirring and creating.
I actually have a couple chili recipes that call for that: This Healthy Turkey chili is ultra fresh. And, since having an instant pot, I love this Turkey Chili with Butternut Squash, because it cuts down on cleaning.
However, we all need a dump and run kind of a recipe now and then.
Sometimes more often than that! I’m crazy for my crock pot. I even use it in the summer. As much as I don’t mind preparing meals that take a little longer, with four children running around, it can be challenging at times.
crockpot/instant pot filled with white chicken chili ingredients and segmented-white beans, salsa, green chilies, chicken and cheeese

This is an awesome easy chili recipe passed on to me from “Mom Dyk”. Mom Dyk is my husbands 2nd mom so to speak.

When he moved here from the other side of the state and became friends with her son Scott, she took him in too. He doesn’t have any family in the area, so he ate Sunday dinners there, and holidays, etc. 

slow cooker/instant pot with white chicken chili ingredients in it before cooked

Once we met, she let me into the circle too. 🙂 I love this recipe because you really just put it all together and let it go in the crock pot.

I now call this “award winning” because it recently won a chili cook-off! I really couldn’t believe it!

If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for church. Not that I didn’t want to win,  I just never expected it with this easy of a recipe!

2 bowls of white chicken chili garnished with swirls of sour cream and cilantro served with chips and salsa

Everyone got to eat lots of chili, and then pay to vote for their favorite. I was shocked! That tells you how good this recipe is!! I hope you enjoy this one as much as I do.

The only prep for this recipe is cooking the chicken before hand. I like to poach chicken, it keeps it really tender. But, you can go super cheater style (like I do sometimes) and just grab a rotisserie chicken and cut it up.

spoonful of white chicken chili hovering over a bowl of chili, cheese dripping off the spoon

Pro Tip~

  • Whether you cook your own chicken or purchase a rotisserie one, prep it the night before so you can dump and go in the morning.

Toppings for White Chicken Chili ~

  • sour cream or plain yogurt
  • cilantro
  • sliced jalapeno
  • diced avocado
  • salsa
  • crumbled chips
white bowl filled with white chicken chili, garnished with swirls of sour cream and cilantro

More Soup Recipes

More Mexican Inspired Favorites

See you next time!

Chellie

P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

white bowl filled with white chicken chili, garnished with swirls of sour cream and cilantro

White Chicken Chili

Tender chunks of chicken, creamy white beans, cheesy broth, and just the right amount of heat. It’s the easiest chili recipe you’ll ever make! Breakout that crock pot!
4.38 from 160 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Mexican, Tex-mex
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 12 people
Calories: 468kcal
Author: Chellie Schmitz

Ingredients

  • 2 lbs chicken cooked and cut into bite size pieces
  • 1 48 oz jar of great northern beans (do not drain)
  • 1 16 oz jar of salsa mild, medium, or hot
  • 2 cups chicken broth
  • 1 cup milk
  • 1 4 oz can of diced mild green chili’s
  • 1 lb of cheese shredded–use your favorite kind(s)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1//2 cup sour cream for serving
  • 1/2 cup cilantro for serving

Instructions

  • Place all ingredients except sour cream and cilantro, in a slow cooker*. Cook on low for 6-8 hours, or on high for 3-4 hours.
  • Garnish with sour cream and cilantro.

Notes

*I always use a crockpot/slow cooker for this recipe. The pictures reflects an Instant Pot. At the time I photographed this recipe, my crockpot had broken, so I used my Instant Pot on the ‘slow cooker’ function. If you decide to do the same thing, make sure the slow cooker function on the Instant Pot is set to ‘high’ or ‘more’, and you cook it 6-8 hours. The slow cooker function on the Instant Pot does not compare to a traditional slow cooker. The ‘high’ is more like a ‘low’ on a crockpot.

Nutrition

Calories: 468kcal | Carbohydrates: 29g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 743mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 7mg | Calcium: 384mg | Iron: 3mg
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What about YOU?? Please share your favorite chili recipe in the comments!

Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.

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4.38 from 160 votes (145 ratings without comment)

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77 Comments

  1. 1 star
    Can’t believe that this recipe won an award! It is very bland and I even used hot salsa. Sorry but my family was very disappointed in tonights dinner.

  3. 5 stars
    This was so easy and so yummy. I used a rotisserie chicken, jar of arriba green salsa and Mexican shredded cheese blend. Homemade chicken stock for some extra depth and topped with diced avocado, cilantro, sour cream & e chips. Will absolutely make again!!

  4. Hi Doris,
    You’re absolutely right, I would try 5 minutes for the IP. You also may want to wait and add the cheese after cooking so it doesn’t sink and stick to the bottom.
    Let me know how it goes!

  5. I would love to know how long to cook in the instant pot. I am thinking if the chicken is already cooked it would only take about 5 minutes in the pot.

  6. YAY!!! Love how you improvised and made it your own. I always love a variety of beans. Thanks for the 5-star rating, I’m so happy you loved it!

  7. 5 stars
    It’s in the crock pot on slow for six hours, can’t wait to taste it. Used what I had, left over baked chicken, chicken stock, 1 pound of Monterey Jack and some blend of Mexican chess. Three kinds of white beans. A spice salsa, 😊

  8. I love carb it’s where all the flavors is at. KFC doesn’t taste like it did back when Colonial Sanders was living, cause he believed in greasy chicken and lots of carb. You know it did, can you please get me a recipe with lots of crab fattening greasy foods

  9. Hi Mary! Thanks for trying the recipe! I sometimes leave the cheese out till the end so I can just melt it in. I love the idea of adding pumpkin or sweet potato, thanks for sharing.

  10. This is a good recipe, I was nervous about cheese getting clumpy so used as a garnish and put some tortillas in for thickness. I like white chicken chilie, nice change from regular. I have added sweet potato and or pumpkin before and that would be good addition. Thanks again

  11. Yay! Please come back and let me know how you like it!! (You can always give it a star-rating too if you want)

  13. I’m so glad you are enjoying this! Thanks for adding to the conversation and sharing how you make it yours– Love it!! Appreciate the 5 star rating too. Happy Eating!

  14. 5 stars
    This is now one of my go to recipes. I’ve made it many times and it is so flexible, I like it both with and without the cheese. I always add corn, and if I am looking for something a little heartier, I’ll mix in some rice with a serving. I just throw everything in the crockpot with raw chicken and let it go until the chicken is ready to shred. Super easy and tastes great!

  15. Absolutely! The only thing I would do differently is add the cheese at the very end little by little so it melts. If you put it in all at once in the beginning, it may sink and burn. Some people prefer to leave the cheese out completely and just use it for topping. Either works. After putting all the other ingredients in the pan, heat it on the stove over medium heat until it’s heated through. If you have time to simmer it, it helps the flavors blend even more. This is one of those recipes that almost tastes better the second day. 🙂 Enjoy!!

  17. 5 stars
    Great recipe. I used ground chicken I find it easier. Used only half the amount of cheese. Which was perfect. You can use diced tomatoes instead of salsa.

  18. So glad you loved it! Using Salsa Verde is a great idea to change it up. Thanks for sharing that. 🙂

  19. 5 stars
    So delicious! Used salsa verde and a Mexican blend of cheeses and a few minor tweaks. Didn’t even need the sour cream topping. Definitely a keeper!

  20. Hi Rachael, The great thing about this recipe is it is very adaptable! Next time, try using less cheese, or, leave it out completely and just add it as a garnish to your bowl. Everyone has different tastes. 🙂