Enjoy the creamiest white chicken chili recipe that can be prepared on the stovetop or in the Instant Pot for a delicious weeknight meal.
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Sometimes my husband is picky about having soup for dinner, but this white chicken chili is one of his favorite recipes. My kids love this recipe as well. It is easy to make and very delicious. Serve it with our 30 Minute Rolls and you have a homemade delicious meal that’s ready in no time.
Recipe Ingredient Notes
To make our creamy white chicken chili, you need the following ingredients.
- 3 boneless chicken breasts (approximately 1.5 pounds)
- 1 onion chopped
- 1 ½ teaspoons garlic powder
- 1 Tablespoon Olive oil
- 2 (15) ounce white beans rinsed and drained
- 14 ounces chicken broth
- 2 (4) ounce green chilies chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
- 15 ounces canned corn (optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Creamy White Chicken Chili
Stovetop Instructions
- In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Remove chicken and shred, then add back into the stock pot.
- Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
- Remove from heat and stir in sour cream and whipping cream, and then serve.
Instant Pot Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren’t fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the “KEEP WARM” feature off.
- Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Recipe Notes
You don’t have to use corn, but it does make this more hearty. If you want a thicker chili, only add 1 cup of chicken broth instead of 2 cups.
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Creamy White Chicken Chili Recipe
Enjoy the creamiest white chicken chili recipe that can be prepared on the stovetop or in the Instant Pot for a delicious weeknight meal.
Serving servings
Ingredients
- 3 boneless, skinless chicken breasts
- 1 onion, chopped
- 1 ½ teaspoons garlic powder
- 1 Tablespoon Olive oil
- 2 (15) ounce white beans, rinsed and drained
- 14 ounces chicken broth
- 2 (4) ounce green chilies, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
Instructions
Stovetop Instructions
- In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Remove chicken and shred, then add back into the stock pot.
- Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
- Remove from heat and stir in sour cream and whipping cream, and then serve.
Instant Pot Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
- Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Notes
You don’t have to use corn, but it does make this more hearty. If you want a thicker chili, only add 1 cup of chicken broth instead of 2 cups.
This recipe is modified from Tried and Tasty.
Nutrition
Calories: 395 kcal · Carbohydrates: 27 g · Protein: 22 g · Fat: 23 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 805 mg · Potassium: 745 mg · Fiber: 7 g · Sugar: 3 g · Vitamin A: 590 IU · Vitamin C: 10 mg · Calcium: 152 mg · Iron: 4 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Looks delicious!!!
This is delicious! So easy for those nights when you don’t have much time to prepare a gourmet meal! 🙂
I just made this exactly like directed and it is amazing!! Thank you for posting!
Hi there! This recipe looks amazing! Would I be able to make it in my crockpot? If so, would you have a suggestion for amount of time?
If you make this in the crock pot, follow steps 2 and 3 as directed and then put it all in the slow cooker. Heat on low. Then add the sour cream and whipping cream right before serving like you would in the regular instructions. You don’t want it to curdle or go weird on you. This recipe is usually 40 minutes start to finish on the stove top, so it doesn’t take too long. But if for some reason you need to cook it in the slow cooker, it would mainly be to keep it warm for a longer length of time. Let us know if you have any other questions.
Thank you so much! I must ha e been channeling you by osmosis, because this is what I ended up doing and it is DELICIOUS! I am so happy I’ve found you ladies!!!
I made this through step one and step two and then froze and will reheat on the oven and finish with step three. Is that right? I’m having a baby in like, two seconds, and wanted to have this to eat when I’m exhausted because it’s delicious. I already did all those things, but would you have any other suggestions or do something differently?
So I’m guessing you cooked the chicken, onion and garlic. Then you will do the other steps when you are closer to eating it? That should work.
Made it twice making it the third time for alot of friends love it thank you
What kind of canned white beans do you use? I see 2 different kinds at the store?
Any kind of canned white beans will work.
Wondering if you’ve made this in an instant pot?
We have a Chicken chili freezer meal that can be cooked in the instant Pot or the slow cooker. In the Instant Pot it cooks for about 20 minutes. That is with the uncooked whole chicken breasts. Then when it’s done cooking, remove the lid and shred the chicken. I’m sure the creamy chicken chili recipe could be done in the instant pot too. You may want to add a little more chicken broth. and don’t add the sour cream and whipping cream until the end after it’s done cooking. If the chicken is cooked, your cooking time would be way less.
I make your recipe every week, served with corn bread. We love this meal so much and I tell everyone about it. Thank you so much for the recipes!
This was delicious!!
So I see in the directions that I need to add garlic and onion powder… but in the recipe measurements I only see garlic powder. So how much onion powder do I use??
You just add in garlic powder, and real diced onion.
Not sure why it matters what it’s called… the flavor was delicious and my family loved it! Thanks for sharing!
I made this and added the can of corn like she showed on Instagram and it was SO good. Even my picky 5 year old had seconds!
How do I keep things from sticking to my inner pot of Insta Pot?
Coating the inside of your Instant Pot with oil, warming the oil prior to adding it to the pot or adding sauce to the pot prior to the protein or carbs will prevent food sticking to the inside of your Instant Pot.
Can I pre make and freeze?
It should freeze well.
I wouldn’t add the sour cream or heavy cream if you’re going to freeze it. It doesn’t reheat well with dairy
Looks delicious! Do I need to add more time if I’m using frozen chicken?
I made this tonight and it turned out perfect!! I added a little more cumin and fresh cilantro, SO much flavor! I also switched the canned corn for frozen white corn. I’m glad I read the reviews so I knew what to expect from other fabulous cooks. Thank you for the recipe!!!
No, it’s the same cooking time. It just takes a little longer to come to pressure. Cooking time stays the same.
It was a good base recipe. I added fresh spinach, some chicken base and home made noodles. It was so, so good! The noodles added the thickness it needed. 🧡
Is the chicken cut into bite size pieces or shredded?
Thanks for catching that. You can really dice or shred the chicken. We shredded it for this recipe. We updated the recipe post.
Loved this recipe! I am making a few meals to keep in my freezer for when my baby is born and I was wondering how do I convert this to a freezer meal and then the instructions to reheat it when the time comes?
First off – CONGRATS on your baby! That is so exciting. This could easily be made into a freezer meal. Just skip the part about browning the chicken breast-it’s not really necessary. Prep all of the ingredients for this soup and place in a freezer bag (Hold off on the Sour Cream and Whipping Cream). Freeze until you’re ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your Instant Pot and turn it on. Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that’s easy to shred. Then follow the recipe as directed. Cook time is the same. Add in the sour cream and whipping cream at the end before scooping into bowls.
I added some frozen spinach and frozen corn. It is delicious.
Great recipe, it was a big hit! If dairy free, have you ever tried using coconut milk in place of the dairy?
I have a quick question, why do y’all rinse off your canned beans. I have always added juice and all in my recipes.
It’s a personal preference. Either is fine.
I have loved this chili ever since I found the recipe in one of my Taste of Home cookbooks many years ago. Thanks for sharing. Delish!
Can this recipe be made in the InstantPot? What would I do differently?
Hi there, quick question. Does whipping cream = heavy crea? Thanks!
Yes!
Can I make this with chicken breast already cooked from a rotisserie chicken?
You would probably want to use this recipe if your chicken is already cooked. https://www.sixsistersstuff.com/recipe/creamy-chicken-chili/
Can you use fresh great northern beans, if so what would be the Cook time?
Great norther beans are a good substitute. We use canned in this recipe. If using bagged beans you may want to soak them. Here is link with an Instant Pot soup using bagged beans. It will help you get an idea with cook times.
https://www.pressurecookingtoday.com/instant-pot-15-bean-soup/
Can I do this in a crockpot instead of an instant pot?
Yes, you can convert it to the Slow Cooker, or here is a similar recipe – https://www.sixsistersstuff.com/recipe/skinny-white-bean-chili-2/
This is a family favorite! We all love it! Would you please tell me the serving size? I need to know how much to measure for a nutrition plan.
Could you please tell me how to do this without using an Instant pot, I don’t have one.
If you don’t have an instant pot I would recommend trying this version of our recipe: https://www.sixsistersstuff.com/recipe/creamy-chicken-chili/
This is a family favorite! It is so delicious and easy to make. I’ve had several people ask me for the recipe.
My family LOVES this recipe! We make it frequently! Can’t get enough of it! Tastes just a great the next day for leftovers! We make it with either homemade cornbread or homemade bread/rolls!
Is this good to reheat the next day
Absolutely!