This Easy White Chicken Chili is creamy, cozy, and loaded with tender chicken, white beans, corn, and salsa verde. Made with rotisserie chicken, it comes together in one pot in just 25 minutes.
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This is the kind of dinner I love having in my back pocket when something warm and comforting sounds good but time is not on my side. Salsa verde gives this Easy White Chicken Chili tons of flavor, while a creamy finish makes it feel like it simmered much longer than it did.
Why You'll Love This Easy White Chicken Chili
- Ready in 25 minutes: Rotisserie chicken and canned beans keep things quick and easy.
- Big flavor, little effort: Salsa verde does a whole lot of the heavy lifting.
- Creamy + cozy: Rich and comforting without feeling overly heavy.
- Easy to customize: Keep it mild or pile on the spicy toppings.
What You'll Need and Why
Simple ingredients that build big, cozy flavor fast.
- Onion, red bell pepper & garlic — The aromatic base that gives this chili its depth.
- Chicken broth & salsa verde — Use good-quality broth and your favorite salsa verde; these two do the heavy lifting on flavor.
- Chili powder, cumin, coriander & oregano — Warm spices that make everything taste richer; taco seasoning works in a pinch.
- Cooked chicken — Rotisserie chicken keeps this creamy chicken chili wildly easy; shred it and you’re halfway to dinner. (Save the bones for broth!)
- Mexican crema or sour cream — Adds the tangy, creamy finish that makes this chili irresistible.
- Great Northern beans & frozen corn — They make the chili hearty with just the right touch of sweetness and texture.
The Recipe Rundown
This Easy White Chicken Chili comes together in one pot in about 25 minutes.
- Sauté the veggies: Cook the onion and bell pepper until soft, then add the garlic.
- Build the broth: Stir in the salsa verde and chicken broth.
- Add everything else: Stir in the chicken, beans, corn, and creamy ingredients and heat through.
- Serve: Ladle into bowls, pile on your favorite toppings, and dig in.
Swaps & Variations
Easy ways to make this White Chicken Chili your own.
- Beans: Great Northern, cannellini, or navy beans all work well.
- Turn up the heat: Add jalapeños, green chiles, chipotle in adobo, or cayenne.
- Make it extra creamy: Add a little more crema, softened cream cheese, or sour cream for a richer finish.
- Add some greens: Stir in a handful of spinach at the end and let it wilt into the chili.
Tips For the Best White Chicken Chili
These simple tips give quick-cooking White Chicken Chili plenty of flavor.
- Add the chicken near the end: Rotisserie chicken is already cooked, so it only needs to warm through.
- Stir in the crema off the heat: This keeps the chili smooth and creamy.
- Finish with lime: A squeeze of fresh lime brightens the whole pot.
Slow Cooker White Chicken Chili
This Easy White Chicken Chili works beautifully in the slow cooker, too.
- Add to the slow cooker: Add the vegetables, beans, corn, salsa verde, broth, and seasonings. Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Finish the chili: Stir in the cooked chicken during the last 30 minutes, just long enough to warm through.
- Make it creamy: Turn off the heat and stir in the crema or sour cream. Finish with fresh lime and your favorite toppings.
Using Raw Chicken
Add boneless, skinless chicken breasts or thighs at the beginning. Cook until the chicken reaches 165°F, then remove, shred, and return it to the slow cooker before adding the crema.
White Chicken Chili Recipe
Ingredients
- 2 tablespoon avocado oil
- 1 med onion, diced
- ½ cup red bell pepper, diced
- 4-5 cloves garlic, minced
- 8 cups chicken broth
- 1 (16 oz) bottle Salsa Verde I used mild
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon dried oregano
- 4 cups shredded chicken
- 1 cup Mexican crema or sour cream
- 2 (15.8 oz) cans Great Northern Beans
- 1 (16 oz) bag frozen sweet corn
- kosher salt and fresh ground pepper, to taste
Instructions
- Sauté the onion and red bell pepper in a the avocado oil until soft. Add the garlic, cooking until fragrant.
- Add the salsa verde and chicken broth. At this point, I will check for salt and pepper levels and add any if I need to.
- Next, you're basically going to dump the remaining ingredients into the pot and warm it through. This is very technical I know, but that's all you need to do.
- Once the chicken chili is piping hot, ladle into soup bowls and add your favorite toppings. I love everything from fresh cilantro, to extra sour cream, to sliced jalapeños.
- Enjoy!
Nutrition
Storage & Reheating
- Refrigerate: Store leftover White Chicken Chili in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling to keep the creamy base smooth.
- Freeze: For the best texture, freeze the chili before adding the crema for up to 3 months, then add it after reheating.
REcipe testing Notes & Troubleshooting
After making this Easy White Chicken Chili a time or two, here’s what I’ve learned about getting the texture and flavor just right.
- For thicker chili: Mash or blend a scoop of the beans and stir them back into the pot, or let the chili simmer uncovered for a few extra minutes.
- For thinner chili: Add a splash of chicken broth until it reaches the consistency you like.
- Watch your salsa verde: Brands vary quite a bit in heat and salt, so taste before adding extra seasoning or spice.
- If the chili separates: The crema or sour cream was likely added over too much heat. Remove the pot from the heat before stirring it in.
- It thickens as it sits: The beans continue to absorb liquid, so leftovers may need a splash of broth when reheating.
More Cozy Soups You’ll Love
If this Easy White Chicken Chili hits the spot, here are a few more easy, comforting soups to try next.
- Quick & Easy Pastina: Creamy, cozy, and ridiculously simple when you need something warm in a hurry.
- Loaded Baked Potato Soup: Rich and creamy with tender potatoes, cheddar, and plenty of crispy bacon.
- Bacon Cheeseburger Soup: Ground beef, potatoes, cheddar, and bacon make this one seriously hearty bowl.
- Chicken Pot Pie Soup: All the creamy, comforting flavors of chicken pot pie without messing with a pie crust.
- Greek Lemon Chicken Orzo Soup: Bright, lemony, and cozy when you want something a little lighter.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Barbara says
So easy and so good. Leftovers even better and my picky husband even ate it. Will make again.