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Creamy White Chicken Chili

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This Creamy White Chicken Chili recipe only takes about 30 minutes to make, and it’s full of the most delicious, creamy, comforting flavors.

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The BEST Creamy White Chicken Chili Recipe | 1-Minute Video

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Creamy White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x


A delicious and lighter take on Tex-Mex white chicken chili. Always a crowd-pleaser, and always so comforting!


  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 jalapeño, cored and chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 to 4 cups shredded cooked chicken
  • 2 (4-ounce) cans chopped green chiles
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 cup whole-kernel corn
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups whole milk
  • fine sea salt and freshly-ground black pepper
  • garnishes: chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream


  1. Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
  2. Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
  3. Season. Give the soup a taste, and season generously with salt and pepper as needed.
  4. Serve. Serve warm, topped with your favorite garnishes, and enjoy!

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106 comments on “Creamy White Chicken Chili”

  1. How many calories are in the chili soup?

    • Hi Cynthia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  2. YUM – just made this in an effort to get over a cold, and it is fabulous. I can tell the leftovers will be amazing too!

  3. Made this tonight with a chicken I cooked last night in my instant pot.  Didn’t have a  jalapeño, used a bit of chili powder.  Also squeezed fresh lime in bowls.  This was so good and will be added to our regular winter rotation.  Was a long day so didn’t feel like messing with cheese on top, but I’m guessing cheese and sour cream as you mention will make it even better.  Thank you!

  4. Just made this with only a minor tweak or two and I must say, it is a fantastic recipe. None too creamy, just the right amount of spice, a comforting texture. This is a keeper, without a doubt. Thank you for the fabulous write-up (and lovely pics)!

  5. Do you use whole cumin?

  6.  This was so good and will be added to our regular winter rotation.  Was a long day so didn’t feel like messing with cheese on top,

  7. Made this just now and it’s absolutely delicious! Instead of japaleno and green chilles I put in a bit of yellow bell pepper and spoon of chilli red flakes. It’s super spicy for me but my boyfriend can’t wait for tomorrow’s lunch :) Thank you for the idea!

  8. This is honestly the best chili I have ever made! I didn’t have the green chilies so I used a can of green chili enchilada sauce, and I did add the cumin. I topped it with crumbly queso. I cannot stop eating it! I will say, though, that even though I made it in my instant pot, I never even put the top on. Everything was already cooked and it was just perfect by the time I had added everything. Seriously delicious.

  9. Have y’all tried making this with cornstarch instead of flour? After some research, I found that you use half as much cornstarch than flour. This sounds easy enough, but I’m wondering about the consistency in the end.

  10. Yours is my favorite chicken chili recipe. Our family loves it!

  11. This was delicious! I made it exactly as written and my whole family, including my 5 and 7 year olds, loved it. Thanks!

  12. I am making this now… I’m using canned chicken.. was too tired and lazy to cook chicken. I hope it turns out good.

  13. This is SO good I had to come here and thank you. Thank you!

  14. This was wicked quick to put together. All ingredients I had in the kitchen. I thought it was a little bland. I had most of a can of chipotle chilis in adobo sauce left over from another recipe from this site. I threw the whole thing in the pot. Then the soup was delicious.

  15. I used your recipe as a jumping off point and it was really good. Instead of using already cooked chicken, I diced two chicken breasts, tossed the dice in the flour and cooked it along with the onion and garlic. I had a can of pinto beans with jalapeños, so I used that and and only one can of the diced green chilis, which added the perfect kick. Two-ish cups of stock was about right. I omitted the milk, and served sour cream on the side. The hubs is morally opposed to corn, so that didn’t happen either. Will definitely make again!

  16. How long do you heat the milk?

  17. We tried this along time ago, love it. My sister wanted to try.

  18. I started this recipe with oil and tiny bit of chicken broth. Then added chunks of chicken, diced small onion and 3 cloves of diced garlic. Simmered for about 10 minutes. Added cumin, flour, and corn. Simmered another 10 minutes. Added more broth and brought to a soft boil. Added beans to simmer. Last I added 1/2 Cup sour cream (slowly to desired consistency) and simmered another 5 minutes.
    I let simmer low until ready to eat. Best chicken chili ever…said my husband! Thank you for the confidence in trying a new recipe.

  19. I made this last night and it came out fantastic. I couldn’t find Great Northern beans so I used white bean and it was awesome! We like spice, so I left all the jalapeno seeds in and it had a nice spicy warmth to it. There are only two of us so we end up with a few days worth of dinner, which is a bonus!

  20. Can this be frozen and for how long?

    Absolutely delicious!!!

  21. Made this tonight adding the Monterrey Jack cheese cilantro and habernero pepper sauce…..excellent

  22. It’s frikin hot outside and what do I cook for dinner? Creamy white chicken chili!
    To adapt it to Keto, I did the following:
    I subbed fresh sautéed mushrooms for beans, omitted flour and corn, a fresh fire roasted poblano chili, in lieu of milk I used cream cheese. I served mine over shredded cabbage and Ben’s over rice. That tortilla is one net carb too! I forgot that I roasted tomatillos and 5 cloves of garlic.

  23. Made this tonight, followed recipe exactly but used white kidney beans instead of Great Northern as my grocery store didn’t have them. Loved it!! Was a bit too spicy for me so I will maybe cut the chiles or jalapeño next time but will DEFINITELY be making this again!

  24. Do you drain and rinse the beans before adding? Thanks so much!

  25. I LOVE this chicken chili! I’ve made it a ton of times and it’s so flavorful.

  26. This was so so good. I’ve made several different versions of White Chicken Chili and this was just as delicious if not more so thank some heavier versions I’ve made. I used 2% milk (bc that’s what I had), a whole can of corn (bc i love corn and why not), and and extra cup of chicken broth because I wanted it a little soupier. I absolutely loved this and will for sure make it again. Served with some corn bread and it was a 10/10 solid meal!