White Bean Chicken Chili

This creamy white chicken chili is the perfect combination of creamy, with a little bit of spice!

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings 6 servings
Calories 441 kcal


  • 1 lb boneless chicken breasts
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz chicken broth low sodium
  • 2 15 oz cans Great Northern beans drained and rinsed
  • 2 4 oz cans diced green chilis mild or hot, or both
  • 1 15 oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 cup fresh cilantro chopped
  • 4 oz fat free cream cheese
  • 1/4 cup half & half


  • sliced jalapenos
  • tortilla strips
  • shredded Monteray jack or Mexican cheese
  • sour cream
  • limes
  • sliced radishes
  • sliced avocados


  1. 1.Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. 

    2.Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

    3.Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

    4.Remove chicken to large mixing bowl, shred, then return to slow cooker.

    5.Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

    6. Stir well and serve with desired toppings.

    ***If you dont have a slow cooker, you can easily grab a rotisserie chicken, shred it up, and boil all of the ingredients on the stove for about 20 minutes!

Recipe Notes

Inspired by The Cookie Rookie