White Chicken Chili

If you’re looking for a lighter alternative to traditional chili, look no further! This white chicken chili recipe originally comes from The Chunky Chef but I included the recipe here for easy access. You are going to want to have this one handy because it is so good! I served it topped with some Mexican blend shredded cheese and fresh avocado slices. Yum!


  • Boneless, skinless chicken breasts or tenders
  • 2 cans of Great Northern Beans
  • 2 cans of green chiles
  • 24oz chicken broth
  • 1 can of corn
  • 4oz of cream cheese
  • 1/4 cup of half and half
  • Spices: salt, pepper, cumin, oregano, chili, cayenne, onion, and garlic
  • Optional toppings: tortilla chips, avocado, Mexican blend cheese, jalapenos, sour cream, cilantro


  • Place raw chicken in the bottom of the crockpot and top with desired spices.
  • Add in great northern beans, green chiles, corn, and chicken broth and stir.
  • Cover and cook on low for 8 hours or high for 4.
  • Remove chicken and shred it before adding it back to the crockpot. I loved this part because I got to use my Wolverine shredders that Brady got me for Christmas. They are awesome and you can find them HERE. I can’t find the exact set that I have, but these are close. #adulting
  • Add the cream cheese and half and half and stir. Let the chili cook for about 15 more minutes, or until thick and creamy.
  • Stir well and add desired toppings. Enjoy and prepare to get lots of compliments!

Let me know what you think and if you change anything!

Be the good.


2 Replies to “White Chicken Chili”

  1. Hannah, Iā€™m not a fan of any of the white beans. Is there another kind or different veggie you think would substitute well? Thanks for sharing-looks nummy!

    1. Hi Kathy! I think Pinto beans would be good in this chili. If those aren’t peeking your interest, you might even go beanless! šŸ™‚

      atwoodadventures says:

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