White Chicken Chili Recipe

Quick and easy is not always in the cards when it comes to making some dishes and there is just no way to make good chili happen quickly. If we are going to invest the time into making great chili, why don’t we make it exciting too?

I think we are all familiar with the classic Texas beef and bean chili that we can eat straight-up in a bowl or smother over some of our favorite foods like burgers, baked potatoes, and nachos. While versatile, it is often hard to get excited about. Since I want you to get excited over the food you are cooking, I want to take you on a journey to the southwest with a focus on New Mexico and the hatch chili.

Litehouse® Hatch Chile Ranch can be used any time of year to bring that Hatch chili flavor into your cooking. Hatch chili season is usually only for a few weeks in the fall and it would be a tragedy if we could only have the great flavor of Hatch chilis once a year. Thankfully, we do not.

Freshly garnished bowl of White Chicken Chili

I am not sure how many of you have heard of white chili, but that is just what you are going to get in this recipe. The foundation of this recipe is the chicken, cream cheese and Northern beans, all of which have a rich off-white color. The visual difference between this chili and a classic chili has led to the name white chili. No mystery there.

One of the big differences between white chili and classic Texas chili is that it is extremely creamy and that allows it to be as spicy or mild as you want it to be. Because we are using hatch and classic green chilis, the base heat level on this recipe is low making it kid and family friendly.

If you want to up the heat of this dish, I recommend that you add fresh jalapenos to the top of the bowl when serving.

Creamy White Chicken Chili Recipe

Serves 4 | Finish in 8 Hours 30 Minutes

Creamy White Chicken Chili w/ Litehouse® Hatch Chile Ranch


  • 1-pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups yellow diced onion
  • 1 tablespoon minced garlic
  • 2 4-ounce cans diced green chiles
  • 2 15-ounce cans Northern beans
  • 1 ½ cups frozen corn
  • 3 c. Low Sodium Chicken Stock
  • ½ c. Litehouse® Hatch Chile Ranch
  • 6 oz. Cream Cheese
  • 1 tbsp. Kosher salt
  • 2 tbsp. Cumin
  • 2 tbsp. Chili Powder
  • 1 tbsp. Oregano
  • 2 tsp. Black Pepper
  • 1 tsp. Cayenne Pepper
  • 2 Avocadoes, sliced
  • 1 Jalapeno sliced
  • ¼ c. Sour Cream
  • Fresh Cilantro Leaves for garnish
  • Tortilla Chips for garnish


  1. In a heavy bottom sauce pot heat olive oil over medium heat. Add onions and garlic and cook 5-7 minutes until fragrant and onions are soft.
  2. Add green chiles, beans, corn, chicken stock, salt, cumin, chili powder, oregano, black pepper, cayenne pepper and chicken stock. Mix thoroughly and bring to a boil, then reduce to a simmer.
  3. Place chicken breasts into the stock pot and submerge them in the chili.
  4. Cook on low heat 8 hours stirring occasionally.
  5. Remove chicken breasts, place in a bowl and shred with a fork. Return chicken to the pot and turn heat up to medium-high. Add cream cheese and Litehouse® Hatch Chile Ranch and stir to combine. 
  6. Cook 15-20 more minutes until chile is creamy and everything is combined.
  7. Serve with jalapenos, avocados, sour cream, chips and even a drizzle of Hatch Chile Ranch.

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