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This easy white chicken chili is ready in only 30 minutes! It’s fast, delicious, and a family favorite! Every bite is loaded with tender chicken, beans, corn, and a creamy broth you will be obsessed with.

If you know me at all then you know I crave soups all year long. There’s nothing cozier than a warm bowl of soup on a chilly evening. It really is the ultimate comfort food.

This easy white chicken chili has quickly become my favorite soup recipe. I don’t know if you can comprehend what a big deal it is that this chili has jumped to the top of the list! That’s no small achievement! But my goodness every bite is so flavorful, hearty, and creamy!

We’re loading this chili with shredded chicken, beans, and corn. Cream cheese helps us achieve a perfectly creamy texture to our broth and salsa verde adds big flavor. You’re going to be surprised by how easy this meal is!

Ingredients for Creamy White Chicken Chili

Olive or avocado oil: A little bit of oil helps us sauté the onion until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
Onion: White or yellow onion both work well.
Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
Chicken stock or broth: Both chicken stock and chicken broth can be used to help create the flavorful broth in this chicken chili. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable broth if that’s what you have on hand.
Chicken breasts: We’re using boneless skinless chicken breasts in this chili. It’s a lean protein that flavors the soup base as it simmers. You can use boneless skinless chicken thighs if you prefer dark meat. To save cook time you can also purchase store-bought rotisserie chicken or leftover chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end of cooking.
Canned corn: Canned yellow corn is perfect in this chili. We’re draining it for a thicker consistency but you can use the liquid too if you want a thinner chili.
White cannellini beans: Cannellini beans, also known as white kidney beans, have a mild nutty flavor with a creamy interior. They hold up well when cooked in soups. We’re using two cans of beans in this chili recipe. White northern beans or great northern beans are a good substitute although they tend to break down faster if cooked for a long time.
Cream cheese: The creamy texture of this chili comes from the addition of cream cheese. I like to use a reduced fat cream cheese but use what you prefer.
Salsa verde: Salsa verde is a key ingredient in this chili. It adds so much flavor fast! A can of green chiles will also work but I’m telling you that the salsa verde makes this creamy chili something special.
Seasonings: Chili powder, paprika, dried oregano, cumin, salt, and black pepper are the only seasonings we’re using to flavor this broth.

How to Make Creamy White Chicken Chili

To make this flavorful white chicken chili recipe you’ll first sauté the onion and in a little oil on medium-high heat until tender. (I like to do this in a large pot so that I can incorporate the other ingredients later and not dirty another dish.) Then add the garlic so its golden in color.

Add chicken stock and chicken to the pot. Reduce heat to medium. Simmer until chicken is cooked through. Carefully remove the chicken breasts from the pot. Chop or shred chicken and add it back to the chili.

Add corn, beans, cream cheese, salsa verde, and seasonings to the soup pot. Stir to break up the cream cheese so it starts to mix with the other ingredients. Simmer until chili is warmed through.

Taste and add extra salt if desired. Ladle into bowls. Serve as is or top with shredded cheddar cheese, green onions, fresh cilantro, and/or a dollop of sour cream. For some fun crunch add a side of crackers or tortilla chips. Tortilla strips are a yummy topping too!

Can You Use Leftover Chicken or Store-Bought Rotisserie Chicken?

Yes. I recommend cooking the chicken in the soup because it flavors the broth, but sometimes you just want to use what you have on hand already. If that’s already cooked shredded chicken then go for it! Since it’s pre-cooked you can wait to add it to the soup in the last 10 minutes of the cooking time.

How to Store Leftovers

Want to enjoy this chili recipe the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop on low to medium heat until warmed through. You can also reheat in the microwave after thawing.

This is also a great recipe to freeze! Store in a freezer safe container like a freezer bag. After thawing add it to a pot on the stove over low to medium-low heat, stirring frequently, or reheat in the microwave. Feel free to double this recipe so you have plenty to freeze.