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Easy White Chicken Chili Recipe

Family Favorite White Chicken Chili Recipe

  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes


This white chicken chili recipe is thick, creamy and full of your favorite Tex-Mex flavors.  It’s absolutely delicious and I dare you to eat just one bowl!


  • 1 Tbs oil
  • 1 medium onion, diced
  • 1 1/2 Tsp. garlic powder
  • 1.5 Tsp cumin
  • 1 Tsp oregano
  • 1/4 Tsp cayenne or crushed pepper (optional for extra spice)
  • 2 large chicken breasts cut into cubes (24 ish oz)
  • 1 14 oz can chicken broth (or 1 3/4 cup)
  • 1 can cream of chicken soup
  • 1 cup water (or more if needed)
  • 1 7 oz can diced green chilies
  • 1 14 oz can mexi-corn (regular corn is fine)
  • 3 14 oz cans great northern beans; drained and rinsed
  • 1 12 oz can evaporated milk
  • 1 1/2 cups sour cream


  1. Heat oil in a large soup pot.  Saute onions and spices for 3 to 4 minutes over med-high heat.
  2. If using raw chicken, add chicken and continue sauteing until chicken is cooked, another 4 to 6 minutes. (If using pre-cooked chicken, you can add it in at the same time, just don’t cook it any longer.)
  3. Add broth, water, and cream of chicken soup to pot, stir until the soup is completely mixed in.
  4. Add 2.5 cans of white beans, corn, and diced green chili
  5. Puree 1/2 can of white beans in blender or food processor until smooth (you can add a bit of water if needed.)  Add to puree to chili. (This is what thickens the chili, feel free to puree a bit more if a thicker chili is desired.)
  6. Turn up the heat and bring to boil.
  7. Reduce heat, add evaporated milk and sour cream.  Simmer for another 20 minutes or so.  Chili will thicken as it cooks.
  8. Serve with your favorite toppings and enjoy!