Creamy White Chicken Chili Ready in Just 45 Minutes

I’ll never forget the first time I made this white chicken chili for my family. It was one of those gloomy winter evenings when everyone needed a little comfort, and I was determined to whip up something hearty but not heavy. Little did I know that the pot of creamy, slightly spicy goodness bubbling on my stove would become our go-to weeknight lifesaver. The magic? That rich texture comes from Greek yogurt instead of heavy cream – my secret trick for keeping it light yet satisfying. What I love most (aside from the way my kids go back for seconds) is how adaptable this recipe is. On busy days, I toss everything in the slow cooker before work. When time’s tight, the stovetop version comes together in under an hour. Either way, the result is that perfect balance of tender chicken, creamy beans, and just enough kick from the green chiles to keep things interesting. This isn’t just chili – it’s a cozy bowl of love that somehow manages to be both healthy comfort food and the easiest dinner solution in my rotation.

SAVE IT

Why You’ll Love This White Chicken Chili

Trust me, this isn’t your average chili. It’s the kind of dish that makes you wonder how something so delicious can also be so good for you. Here’s why it’s become a staple in my kitchen:

• Creamy without the guilt: Greek yogurt gives it that rich, velvety texture you crave, but without the heaviness of cream. It’s light enough for seconds (and thirds).
• Weeknight hero: From fridge to table in under an hour, or toss it in the slow cooker in the morning—dinner solves itself.
• Freezer magic: Doubles beautifully and freezes like a dream for those “I can’t cook tonight” emergencies.
• Protein-packed: Between the chicken and beans, each bowl keeps you full and satisfied. My kids don’t even realize they’re eating something this nutritious!

It’s comfort food that doesn’t weigh you down—exactly what busy families (and tired cooks) need.

Ingredients for White Chicken Chili

One of my favorite things about this recipe? It uses simple ingredients you probably already have in your pantry. But don’t let the short list fool you—these humble players come together to create something truly magical. Here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts (I’ve used thighs in a pinch, but breasts keep it lean)
• 1 medium yellow onion, diced (trust me, fresh beats powdered here)
• 2 cloves garlic, minced (or 1 tsp garlic powder if you’re desperate—but fresh is best)
• 1 (15 oz) can white beans, drained and rinsed (Great Northern or cannellini work great)
• 1 (4 oz) can diced green chiles (mild or hot—your call!)
• 4 cups chicken broth (low-sodium lets you control the seasoning)
• 1 tsp ground cumin (that earthy warmth is key)
• 1 tsp dried oregano (rub it between your fingers to wake up the flavor)
• 1/2 cup plain Greek yogurt (full-fat gives the creamiest result, but any works)
• Salt and black pepper to taste (I always do a big pinch of each to start)

Note about substitutions: Out of Greek yogurt? Sour cream works, but add it at the very end off-heat to prevent curdling. Vegetarian? Swap the chicken for extra beans and use veggie broth—it’s surprisingly good!

How to Make White Chicken Chili

Okay, let’s get cooking! This white chicken chili comes together in just a few simple steps, and I promise the results are so much greater than the effort. Whether you’re doing the quick stovetop version or letting your slow cooker do the work, you’re just minutes away from that first comforting spoonful.

Stovetop Method

Grab your favorite heavy-bottomed pot—Dutch ovens are perfect here. Start by cooking your chicken over medium heat until it’s no longer pink, about 6-8 minutes. No need for oil if you’re using a good non-stick pan. Remove the chicken and shred it with two forks (I like big, rustic pieces). In the same pot, sauté the onion until it’s soft and translucent, about 5 minutes. Add the garlic and cook just until fragrant—30 seconds is enough, or it’ll burn. Now, dump in everything else except the yogurt: beans, chiles, broth, and spices. Let it all simmer together for 20 minutes—this is where the magic happens. Stir in the shredded chicken and Greek yogurt right at the end, heating through gently (don’t boil after adding yogurt!). Taste and adjust salt and pepper—you’re done!

SAVE IT

Slow Cooker Method

Busy day? Let the slow cooker handle it! Just throw in diced raw chicken (no need to cook first), onion, garlic, beans, chiles, broth, and spices. Give it a good stir, then cook on low for 6 hours or high for 3. When you come home, the chicken will shred easily with a fork right in the pot. Turn off the heat and stir in the yogurt—this keeps it creamy without curdling. Pro tip: If you’ll be gone all day, add an extra 1/2 cup broth since slow cookers evaporate more liquid. The result? Tender chicken and deep, melded flavors that taste like you spent all day stirring.

See? Whether you’ve got 30 minutes or all day, dinner’s covered—and your kitchen will smell amazing either way!

Tips for the Best White Chicken Chili

Over the years, I’ve picked up a few tricks that take this white chicken chili from good to “can I have your recipe?” great. First, shredding chicken is a breeze if you toss the hot pieces into your stand mixer with the paddle attachment for 30 seconds—magically perfect shreds every time! If your chili looks too thin, let it simmer uncovered for 5 extra minutes. Too thick? Add splashes of broth until it’s just right. Here’s my secret though: make it earlier in the day if you can. Those flavors need quality time to mingle in the pot—trust me, the leftover bowl always tastes better for this very reason. And don’t be shy with the salt when you taste-test—those beans need proper seasoning to shine!

Serving Suggestions for White Chicken Chili

Now for the fun part—making each bowl your own! I always set out little topping bowls so everyone can customize their white chicken chili just how they like it. Here’s what’s on rotation at my house:

• Texture boosters: Creamy avocado slices, shredded Monterey Jack cheese (it melts perfectly!), and crushed tortilla chips for crunch
• Fresh finishes: Bright chopped cilantro, a squeeze of lime, or quick-pickled red onions
• Heat lovers: Diced jalapeños or a drizzle of hot sauce—my husband always goes for this option

SAVE IT

For sides, you can’t go wrong with warm cornbread (I cheat with the Jiffy mix) or fluffy white rice—it soaks up that creamy broth beautifully. When I’m meal planning for the week, I’ll pair it with a simple citrusy kale salad to balance the richness. Leftovers? Spoon it over baked potatoes for the easiest lunch ever!

Storing and Freezing White Chicken Chili

This white chicken chili gets even better as leftovers—if you can resist eating it all in one sitting! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. For freezer meals, I ladle cooled chili into quart-sized freezer bags (lay them flat to save space) and they’ll keep beautifully for 3 months. When reheating, add a splash of broth to bring back that creamy consistency—gently warm it on the stove while stirring often. Pro tip: Freeze individual portions for quick lunches—just thaw overnight and microwave for a homemade meal in minutes!

White Chicken Chili Variations

One of my favorite things about this recipe is how easily it adapts to what’s in your fridge or pantry! Out of chicken? Ground turkey works beautifully—just brown it first for extra flavor. Want some sweetness? Toss in a cup of frozen corn during the last 10 minutes of cooking. For bean lovers, mix it up with chickpeas or navy beans instead of white beans (the more the merrier, I say!). Feeling bold? Stir in some roasted poblano peppers for extra smokiness—just don’t let my Greek yogurt secret slip when you pass along the recipe!

White Chicken Chili Nutrition Information

Before we dive into the numbers, remember—nutrition varies based on ingredients and brands (that extra handful of cheese counts!). But here’s the scoop per serving to ease your mind while you slurp:

• 320 calories – Comfort without the carb coma
• 28g protein – Chicken and beans team up to keep you full
• 6g fiber – Thanks to those mighty white beans

SAVE IT

Not bad for a bowl that tastes like a warm hug, right? Use full-fat yogurt or swap beans and the numbers dance—but the deliciousness stays the same!

Frequently Asked Questions

Can I use sour cream instead of Greek yogurt?

Absolutely! Sour cream works as a great substitute if that’s what you have on hand. The key is to stir it in at the very end after turning off the heat—you don’t want it to curdle. I’ve found full-fat sour cream gives the creamiest texture, but reduced-fat works too. Just know the tang will be a bit more pronounced than with yogurt (not necessarily a bad thing!).

How can I thicken my white chicken chili without cream?

If you’re out of yogurt and want to skip dairy altogether, here’s my go-to trick: mash about 1/4 of the beans against the side of the pot before adding the rest. The bean starch works like magic to thicken the broth naturally. Another option? Sprinkle in a tablespoon of cornstarch mixed with cold water during the last 5 minutes of simmering—just keep stirring!

Can I make this white chicken chili spicy?

Oh yes—this is where you can really make it your own! Swap mild green chiles for hot ones, or add a diced jalapeño when you sauté the onions. My husband loves when I stir in a teaspoon of chipotle powder for smoky heat. Pro tip: Serve with hot sauce on the side so everyone can customize their bowl to their comfort level.

Is this white chicken chili freezer-friendly?

One of my favorite things about this recipe! It freezes beautifully for up to 3 months. Just cool it completely first, then portion into freezer bags (don’t forget to label with the date). The Greek yogurt holds up surprisingly well—when reheating, just add a splash of broth and stir often over low heat to bring back that creamy texture.

Can I use chicken thighs instead of breasts?

You sure can—I actually prefer thighs sometimes for extra flavor! Just know they’ll make the chili slightly richer. Cook them the same way, but you might need an extra minute or two to ensure they’re fully done before shredding. The slow cooker method handles thighs beautifully—they practically melt into tender perfection after 6 hours on low.

White Chicken Chili

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy yet light chili with beans and green chiles, perfect for stovetop or slow cooker.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop/Slow Cooker
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken breast
• 1 can white beans, drained
• 1 can green chiles
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup Greek yogurt (for creaminess)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cook chicken in a pot until no longer pink. Shred and set aside.
2. Sauté onion and garlic until soft.
3. Add beans, chiles, broth, cumin, and oregano. Simmer for 20 minutes.
4. Stir in shredded chicken and Greek yogurt. Heat through.
5. Season with salt and pepper.

Notes

• Top with avocado, cheese, or cilantro.
• Freeze leftovers for up to 3 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 60mg