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white chicken chili in a bowl

Creamy White Chicken Chili

Creamy White Chicken Chili is rich, cheesy, thick and flavor packed!  You can make this easy chicken chili in your slow cooker or instant pot for a fast and cozy dinner!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Servings 6
Calories 243kcal
Author Nichole


  • 1 1/2 Pounds Chicken Breasts
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper, Optional
  • 1 Small White or Yellow Onion, Diced
  • 3 Cloves Garlic, Minced
  • 2 15 Ounce Cans White Beans, Drained and Rinsed
  • 2 4 Ounce Cans Diced Green Chilis
  • 1 15 Ounce Can Corn, Drained
  • 1 Cup Salsa Verde
  • 4 Cups Chicken Broth
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Cold Milk or Water
  • 1/3 Cup Sour Cream
  • 4 Ounces Cream Cheese, Softened



  • Season the chicken breasts evenly on both sides with the chili powder, cumin, salt, smoked paprika, black pepper, and cayenne pepper.
  • Place the chicken in the bottom of a 6-quart or larger slow cooker. Top with the diced onion, minced garlic, white beans, green chilis, corn, salsa verde, and broth. Stir to combine.
  • Place the lid on the slow cooker and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
  • Turn the slow cooker to HIGH (if you had been cooking on low). Remove the chicken and shred, while keeping the slow cooker covered.
  • In a small bowl whisk together the cornstarch with the cold milk or water until smooth.
  • Remove the lid from the slow cooker and return the chicken, then, whisk in the cornstarch mixture.
  • Continue cooking on high for 15-20 minutes until thickened.
  • Add the sour cream to a medium bowl and stir in one ladle full of the liquid from the soup, then stir the sour cream mixture back into the soup.
  • Stir in the cream cheese until melted.


  • Season the chicken as directed above. Place the chicken breasts into the bottom of a 6 quart or larger instant pot.
  • To the pot add the onion, garlic, beans, green chilis, corn, salsa and broth. Stir briefly to combine.
  • Place the lid on the pot and set the valve to sealing. Cook on manual (pressure cook) for 10 minutes. Allow the pot to natural release for 10 minutes, the release any remaining pressure.
  • Once the pressure is released, open the lid and turn the pot off. Then, turn the pot to the saute or soup setting.
  • In a small bowl whisk together the cornstarch and water. Whisk into the boiling soup constantly for about 1 minute, until thickened.
  • Turn off the pot and stir in the sour cream and cream cheese until smooth.
  • Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.



NOTE ON COOK TIME:  Cook time listed above is for the SLOW COOKER.  For the INSTANT POT this recipe takes 30-40 minutes total.
NOTE ON SERVING:  This soup is great served with extra sour cream, greek yogurt, chips or tortilla strips, shredded cheese, and fresh limes.


Serving: 1Cup | Calories: 243kcal