Homemade White Chicken Chili with Great Northern Beans

I’ll be honest—I used to think chili had to be red, packed with beef, and slow-cooked for hours to be any good. That was until a friend brought white chicken chili to a potluck, and I practically camped out next to the slow cooker all night.

White chicken chili is one of those recipes that sounds fancy but is actually pretty forgiving. You’ve got tender chicken, creamy beans, and just enough spice to keep things interesting without setting your mouth on fire. The best part? It comes together in about 45 minutes, which means you can have a pot of something warm and filling on the table before everyone starts getting hangry. Plus, with all the toppings—cheese, sour cream, green onions—everyone can make it their own.

What Kind of Beans Should I Use?

Great Northern beans are the classic choice for white chicken chili, and they’re what give this dish its creamy texture and mild flavor. You can find them canned in most grocery stores, usually right next to the navy beans and cannellini beans. If you can’t find Great Northern beans, cannellini beans make a great substitute since they’re similar in size and texture. Navy beans will also work in a pinch, though they’re a bit smaller and might break down more during cooking. Just make sure to drain and rinse whatever canned beans you use to get rid of that starchy liquid and reduce the sodium content.

Options for Substitutions

This white chicken chili is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: You can easily use chicken thighs instead of breasts – they’ll add more flavor and stay moist during cooking. Rotisserie chicken works great too if you’re short on time. Just shred it and add it toward the end of cooking.
• Great Northern beans: Cannellini beans or navy beans make perfect substitutes and you won’t notice much difference in taste or texture.
• Cream cheese: If you don’t have cream cheese, try using sour cream or Greek yogurt instead. Add it at the end and stir gently to avoid curdling. You can also use half-and-half for a lighter option.
• Monterey Jack cheese: Any good melting cheese works here – try pepper jack for extra kick, white cheddar for sharpness, or even mozzarella if that’s what you have.
• Chicken stock: Vegetable stock works fine, though you’ll lose some of that rich chicken flavor. You can also use water with extra bouillon cubes in a pinch.
• Cilantro: Not a cilantro fan? Fresh parsley makes a nice substitute, or you can skip the fresh herbs altogether and add a squeeze of lime juice at the end for brightness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is adding the cream cheese straight from the fridge, which creates lumps that are hard to melt – make sure it’s softened to room temperature and cut into small cubes so it blends smoothly into the broth.

Overcooking the chicken is another common problem that leads to dry, rubbery pieces, so keep an eye on your cooking time and consider slightly undercooking it during the initial sear since it’ll continue cooking when you add it back to the pot later.

Don’t skip blooming your spices in step 7 – that one minute of cooking the cumin, oregano, and chili powder with the aromatics releases their oils and deepens the flavor of your entire chili.

Finally, resist the urge to crank up the heat once you add the cream cheese and Monterey Jack, as high temperatures can cause the dairy to separate and create a grainy texture instead of that creamy consistency you’re after.

What to Serve With White Chicken Chili?

My go-to pairing with white chicken chili is warm cornbread or corn muffins – they’re perfect for soaking up all that creamy, flavorful broth. Tortilla chips are another great option, and you can set out bowls of shredded cheese, sour cream, diced avocado, and extra cilantro so everyone can top their chili however they like. If you want something on the side, a simple Mexican-style rice or a crisp romaine salad with lime dressing balances out the richness of the chili nicely. For a heartier meal, try serving it over baked potatoes or alongside quesadillas cut into triangles for dipping.

Storage Instructions

Store: This white chicken chili keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s perfect for making ahead for busy weeknights. I usually make a big batch on Sunday and eat it throughout the week with different toppings to mix things up.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. Just let it cool completely first, and leave a little room at the top since it’ll expand when frozen. The cream cheese might separate slightly when you thaw it, but a good stir while reheating usually brings it right back together.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to add a splash of chicken stock if it seems too thick after being in the fridge. Top with fresh cilantro, cheese, and sour cream right before serving for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2550
• Protein: 200-220 g
• Fat: 65-75 g
• Carbohydrates: 210-230 g

Ingredients

For the chicken:

• 1 tbsp olive oil (for searing)
• 2 lb chicken breast (cut into 1-inch chunks)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt and pepper

For the chilli:

• 1 large onion (diced into 1/2-inch pieces)
• 11 oz white kernel corn (frozen or canned)
• 32 oz chicken stock
• 4 tsp ground cumin
• 1 tbsp olive oil (or neutral oil like canola)
• 30 oz Great Northern beans (I use Libby’s)
• 4 garlic cloves (freshly minced)
• 3 tbsp cilantro (freshly chopped)
• 1/2 tsp salt and pepper
• 1/4 cup Monterey Jack cheese (shredded)
• 2 tsp oregano (freshly dried preferred)
• 1/2 tsp chili powder
• 4 oz cream cheese (softened, for creaminess)

For garnish (optional):

• Monterey Jack cheese (optional but recommended for richness)
• green onions (optional, adds a nice crunch)
• sour cream (optional for extra creaminess)
• cilantro (optional, adds fresh brightness)

Step 1: Prepare Ingredients and Season the Chicken

• 2 lb chicken breast
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt and pepper
• 1 large onion
• 4 garlic cloves

Cut the chicken breasts into 1-inch chunks and pat them dry with paper towels—this helps them brown better.

In a small bowl, combine the garlic powder, 1 teaspoon of cumin, salt, and pepper, then generously coat all the chicken pieces with this seasoning mixture.

Let the seasoned chicken sit for a few minutes while you dice the onion into 1/2-inch pieces and mince the garlic cloves.

Having everything prepped and ready will keep your cooking smooth and efficient.

Step 2: Sear the Chicken and Build the Flavor Base

• 2 tbsp olive oil
• seared chicken from Step 1
• diced onion and minced garlic from Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers.

Working in batches if needed to avoid crowding, sear the seasoned chicken for about 6 minutes, stirring occasionally, until the pieces are golden brown on the outside (they don’t need to be cooked through).

Transfer the seared chicken to a clean plate and set aside.

In the same pot, add the remaining 1 tablespoon of oil, then add the diced onion and minced garlic.

Sauté for about 4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

I like to let the garlic cook just until fragrant—any longer and it can turn bitter.

Step 3: Bloom the Spices and Build the Sauce

• 4 tsp ground cumin
• 2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp salt and pepper
• 32 oz chicken stock

Add the 4 teaspoons of ground cumin, oregano, chili powder, and 1/2 teaspoon each of salt and pepper to the sautéed onions and garlic.

Stir constantly for about 1 minute to toast the spices and release their essential oils—this blooming technique is what gives the chili its deep, complex flavor.

Pour in the 32 ounces of chicken stock and stir well to combine all the flavors.

Step 4: Add Beans and Corn, Simmer the Broth

• 30 oz Great Northern beans
• 11 oz white kernel corn
• spiced broth from Step 3

Drain and rinse the 30 ounces of Great Northern beans (or if using canned beans in liquid, use them as-is for extra body).

Add the beans and 11 ounces of corn to the pot along with the spiced broth.

Bring the mixture to a gentle simmer and let it cook for about 10 minutes.

This allows the flavors to meld and the beans to warm through completely.

Step 5: Add Cream Cheese and Return the Chicken

• 4 oz cream cheese
• seared chicken from Step 2
• chili from Step 4

Cut the softened cream cheese into small cubes and stir it into the simmering chili until it’s completely melted and incorporated—this creates a rich, velvety texture.

Return the seared chicken from Step 2 to the pot and stir gently to combine.

Simmer everything together for another 10 minutes so the chicken finishes cooking through and all the flavors come together.

The cream cheese adds both richness and a subtle tang that balances the spices beautifully.

Step 6: Finish with Cheese, Cilantro, and Optional Toppings

• 1/4 cup Monterey Jack cheese
• 3 tbsp cilantro
• finished chili from Step 5
• optional toppings: Monterey Jack cheese, sour cream, green onions, cilantro

Remove the pot from heat and stir in the 1/4 cup of shredded Monterey Jack cheese and 3 tablespoons of freshly chopped cilantro until the cheese is melted and the cilantro is evenly distributed.

Taste the chili and adjust seasonings if needed.

Ladle the chili into bowls and serve warm with any optional toppings: additional Monterey Jack cheese for extra richness, a dollop of sour cream for cooling creaminess, sliced green onions for a fresh crunch, or extra cilantro for brightness.

Homemade White Chicken Chili with Great Northern Beans

Delicious Homemade White Chicken Chili with Great Northern Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 7 servings

Calories 2425 kcal

Ingredients

  

For the chicken:

• 1 tbsp olive oil (for searing)
• 2 lb chicken breast (cut into 1-inch chunks)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt and pepper

For the chilli:

• 1 large onion (diced into 1/2-inch pieces)
• 11 oz white kernel corn (frozen or canned)
• 32 oz chicken stock
• 4 tsp ground cumin
• 1 tbsp olive oil (or neutral oil like canola)
• 30 oz Great Northern beans (I use Libby's)
• 4 garlic cloves (freshly minced)
• 3 tbsp cilantro (freshly chopped)
• 1/2 tsp salt and pepper
• 1/4 cup Monterey Jack cheese (shredded)
• 2 tsp oregano (freshly dried preferred)
• 1/2 tsp chili powder
• 4 oz cream cheese (softened, for creaminess)

For garnish (optional):

• Monterey Jack cheese (optional but recommended for richness)
• green onions (optional, adds a nice crunch)
• sour cream (optional for extra creaminess)
• cilantro (optional, adds fresh brightness)

Instructions

 

• Cut the chicken breasts into 1-inch chunks and pat them dry with paper towels—this helps them brown better. In a small bowl, combine the garlic powder, 1 teaspoon of cumin, salt, and pepper, then generously coat all the chicken pieces with this seasoning mixture. Let the seasoned chicken sit for a few minutes while you dice the onion into 1/2-inch pieces and mince the garlic cloves. Having everything prepped and ready will keep your cooking smooth and efficient.
• Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, sear the seasoned chicken for about 6 minutes, stirring occasionally, until the pieces are golden brown on the outside (they don't need to be cooked through). Transfer the seared chicken to a clean plate and set aside. In the same pot, add the remaining 1 tablespoon of oil, then add the diced onion and minced garlic. Sauté for about 4 minutes, stirring frequently, until the onion becomes translucent and fragrant. I like to let the garlic cook just until fragrant—any longer and it can turn bitter.
• Add the 4 teaspoons of ground cumin, oregano, chili powder, and 1/2 teaspoon each of salt and pepper to the sautéed onions and garlic. Stir constantly for about 1 minute to toast the spices and release their essential oils—this blooming technique is what gives the chili its deep, complex flavor. Pour in the 32 ounces of chicken stock and stir well to combine all the flavors.
• Drain and rinse the 30 ounces of Great Northern beans (or if using canned beans in liquid, use them as-is for extra body). Add the beans and 11 ounces of corn to the pot along with the spiced broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld and the beans to warm through completely.
• Cut the softened cream cheese into small cubes and stir it into the simmering chili until it's completely melted and incorporated—this creates a rich, velvety texture. Return the seared chicken from Step 2 to the pot and stir gently to combine. Simmer everything together for another 10 minutes so the chicken finishes cooking through and all the flavors come together. The cream cheese adds both richness and a subtle tang that balances the spices beautifully.
• Remove the pot from heat and stir in the 1/4 cup of shredded Monterey Jack cheese and 3 tablespoons of freshly chopped cilantro until the cheese is melted and the cilantro is evenly distributed. Taste the chili and adjust seasonings if needed. Ladle the chili into bowls and serve warm with any optional toppings: additional Monterey Jack cheese for extra richness, a dollop of sour cream for cooling creaminess, sliced green onions for a fresh crunch, or extra cilantro for brightness.