This White Chicken Chili is rich, comforting, and versatile. It works equally well with poached chicken breasts or with smoked chicken for a deeper, savory flavor. Below you’ll find clear options for both cooking methods, a concise shopping list, step-by-step instructions, helpful FAQs, and serving suggestions so you can make this creamy, satisfying chili with confidence.
White Chicken Chili
This version of white chicken chili swaps the usual tomato base for a creamy, bean-forward broth and pairs it with tender chicken and a touch of heat. When made with smoked chicken, the dish gains a subtle, wood-fired complexity that transforms a weeknight meal into something special. If you don’t have a smoker, poaching the chicken in broth on the stovetop produces moist, shreddable meat and keeps the recipe easy and approachable.
Key ingredients like white beans, corn, green chiles, and cream cheese create a thick, comforting texture. Jalapeños and fresh cilantro add bright, spicy notes for balance. The recipe scales well and stores nicely, making it great for meal prep or feeding a crowd.
Traeger recipes and other smoker-friendly ideas included in this post.
Recipe Shopping List
Gather these items before you start. Exact quantities appear in the recipe card below.
- Boneless skinless chicken breasts
- Chicken broth
- White kidney beans (cannellini)
- Great northern beans
- Canned corn
- Canned diced green chiles
- Hot sauce (such as Tabasco)
- Chili powder
- Onion powder
- Salt and pepper
- Cream cheese (room temperature, cubed)
- Cornstarch and water (for slurry)
How to Make White Chicken Chili
Below is an overview of the process. The printable recipe card lower on the page includes precise amounts and timing.
- Smoke or poach the chicken – For a smoky flavor, cook the breasts in a smoker until they reach 165°F, starting at a low temperature for the smoke and finishing at a higher heat if needed. To poach, simmer the chicken in broth for about 15–20 minutes until cooked through. Once cooked, shred the meat with forks.
- Build the soup – Add shredded chicken, drained beans, corn, green chiles, hot sauce, and spices to the pot with warmed broth. Stir to combine and bring to a gentle simmer.
- Thicken and finish – Whisk a cornstarch-and-water slurry and stir it into the chili to thicken slightly. Reduce heat, then stir in cubed cream cheese until fully melted and integrated. Simmer on low for about 10 minutes to marry the flavors.
- Serve – Ladle into bowls and garnish with fresh cilantro, sliced jalapeño, and extra shredded cheese if desired.
Try a hearty brisket chili or other smoked chili variations for more smoky comfort-food ideas.
Recipe FAQ
Can I use rotisserie chicken instead of smoked or poached chicken?
Yes. Rotisserie chicken is a convenient substitute. It will be tender and flavorful, though it won’t contribute the smoky character that smoked chicken provides.
What type of white beans should I use?
Cannellini (white kidney) and Great Northern beans both work very well. Use canned beans for convenience—drain and rinse them first.
Can I make this chili spicier?
Yes. Add more chopped jalapeños, a pinch of cayenne, or an extra dash of hot sauce. Add heat gradually and taste as you go.
Is there a dairy-free option?
Substitute a dairy-free cream cheese alternative or use a plant-based thickener. The chili will be less creamy but still flavorful.
Can I cook this in a slow cooker?
Yes. Combine ingredients in the slow cooker, omitting the cream cheese until the last 30 minutes. Cook on low for 6–8 hours or high for 3–4 hours, then stir in the cream cheese to finish.
Serve This With…
- Jalapeño Cheddar Cornbread Muffins
- Griddle Corn Cakes with Honey Butter
- Classic Margarita for a festive pairing
More Recipes
- Smoked Pickled Jalapeños
- Crispy Blackstone Chicken Wings
- Traeger Jambalaya
- Smoked Salsa
- Traeger Boursin Pasta
- Smoked Short Rib Poutine
- Smoked Chuck Tender Roast
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White Chicken Chili
This easy white chicken chili is thick, comforting, and simple to make on the stovetop or in a smoker. It’s creamy, bean-forward, and ideal for chilly evenings or casual gatherings.
10 minutes
45 minutes
55 minutes
Ingredients
- 4 pounds boneless skinless chicken breasts
- 4 cups chicken broth
- 2 (15.5 oz) cans white kidney beans, drained and rinsed
- 2 (15.5 oz) cans great northern beans, drained and rinsed
- 2 (15 oz) cans corn, drained
- 8 oz canned diced green chiles
- 2 teaspoons hot sauce (Tabasco or similar)
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 8 oz cream cheese, cubed and at room temperature
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
STOVETOP CHICKEN
- Pour the chicken broth into a large pot. Add the chicken breasts and bring to a gentle boil. Reduce heat to medium-low and simmer for 15–20 minutes, until the chicken reaches 165°F. Remove and shred the chicken.
SMOKED CHICKEN
- Preheat smoker to 220°F. Season chicken breasts with 1 teaspoon salt and ½ teaspoon pepper.
- Smoke at 220°F for 30 minutes, then increase heat to 375°F if needed and cook until the internal temperature reaches 165°F. Add the smoked chicken to a pot with broth and simmer for 10–15 minutes before shredding.
SOUP
- After shredding, return the chicken to the pot. Add both types of beans, corn, diced green chiles, hot sauce, chili powder, onion powder, and salt. Stir and bring to a low simmer.
- Whisk the cornstarch and water to make a slurry. Stir it into the soup and simmer until the broth thickens slightly.
- Add the cubed cream cheese, stirring until fully melted and incorporated. Cover and cook on low for 10 minutes to let flavors meld.
- Serve immediately, garnished with cilantro, sliced jalapeños, and optional shredded cheddar.
Recommended Products
Recommended tools that make preparation easier (no links provided).
- 11-Inch Balloon Whisk
- All-Clad Soup Ladle
- MadeIn Enameled Cast Iron Dutch Oven
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving (estimate):
Calories: 824
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 224mg
Sodium: 1979mg
Carbohydrates: 68g
Fiber: 16g
Sugar: 8g
Protein: 93g
Nutrition data provided here is an estimate.
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