Soups & Stews
Betty Crocker's easy white chicken chili recipe delivers the creamy, comforting flavors of a Southwestern classic without the fuss. Growing up in small-town Georgia, I learned that the best chili blends simple ingredients into something extraordinary—this version proves that principle perfectly.
The secret lies in blending roasted corn and cilantro directly into the broth, creating that signature velvety texture without heavy cream.
What makes this recipe truly foolproof is the balance of ingredients: tender shredded chicken, hearty white beans, and just the right amount of dairy for creaminess.
Unlike traditional chili recipes that require hours of simmering, this version comes together in under 45 minutes—ideal for a weeknight dinner when you still want restaurant-quality results. The spices are subtle but intentional, letting the natural flavors of the chicken and corn shine through.
By the time you serve this chili, your kitchen will smell like a cozy gathering, and every spoonful will deliver that perfect marriage of creamy corn, tender chicken, and bright cilantro notes.
The toppings—sour cream, avocado, and green onions—add freshness and let everyone customize their bowl. This is the kind of dish that disappears quickly, leaving only empty bowls and satisfied smiles.
Perfect for feeding a crowd or meal prepping for the week, this chili adapts easily to your schedule. Whether you're serving it at a family dinner or packing leftovers for lunch, the flavors stay rich and comforting. Let's get cooking—this recipe is about to become a new favorite.
Ingredients for betty crocker easy white chicken chili
Sixteen ingredients transform into the creamiest white chicken chili you'll ever make.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lbs | Cut into bite-sized pieces |
| Canned White Corn 🌽 | 2 cups | Drained, or frozen corn thawed |
| Canned White Beans 🥫 | 1 ½ cups | Drained, rinsed, or dried soaked overnight |
| Diced Tomatoes (14.5 oz can) 🍅 | 1 can | Fire-roasted preferred for depth |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Yellow Onion 🧅 | 1 whole | Diced, yellow or white |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat for best creaminess |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 tbsp | Mild variety for subtle heat |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Sour Cream 🧀 | ½ cup | Full-fat for serving |
The chicken breast matters—boneless, skinless cuts shred perfectly, while thighs can get greasy. Costco or Walmart usually have the best prices for bulk packs. For the corn, Muir Glen fire-roasted is my go-to—it adds that smoky depth without extra work. The white beans? Great Northern or cannellini hold their shape best. If using dried, soak overnight—they're worth the wait for that authentic texture. Fresh cilantro is non-negotiable here; the dried stuff just doesn't cut it. Trader Joe's sells it in those big plastic bags that last forever.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works perfectly. Short on cream cheese? Substitute half with sour cream—it's tangier but still creamy. Want more heat? Add cayenne or hot sauce to taste. The lime juice is what ties everything together—Mexican limes if you can find them, but regular works too. For the broth, Swanson or Pacific Foods are my pantry staples. If you're feeling fancy, make your own by simmering chicken bones with onions, garlic, and bay leaves. The cumin? Toast it in a dry pan for 30 seconds before adding—trust me, it makes all the difference.
This chili tastes even better the next day—make extra and freeze portions. Keeps in the fridge for 5 days or freezes for 3 months. I like to portion it into glass containers with a lid—just microwave for 2-3 minutes when reheating. The toppings? Avocado, green onions, and extra cilantro are my favorites, but feel free to go wild with cheese or tortilla strips. Leftovers reheat beautifully—just stir in a splash of broth if it gets too thick.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe because it pulls from the back of my pantry—no fancy ingredients, just chicken, corn, beans, and tomatoes. The canned broth adds depth without extra effort, and honestly? That’s my kind of cooking.
- Creamy Yet Light: The white beans and corn blend into something surprisingly rich, but it’s not heavy. The diced tomatoes keep it bright, and the shredded chicken? Perfectly tender. It’s the kind of chili that feels indulgent but still keeps you full for hours.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Taste better cold than most takeout, and it reheats like a dream. Pack it for work or school—your future self will thank you when you’re too tired to cook.
- Budget Win: I make this when I’m pinching pennies, and it never feels like a compromise. Chicken breast is lean, canned goods stretch the dollars, and a big pot feeds four for under $10. That’s a meal that actually saves me money.
Step-by-step instructions for creamy white chicken chili
This chili comes together in one pot with minimal effort, delivering rich, velvety texture and vibrant flavors.
Sauté Aromatics Until Fragrant
Heat a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion and cook for 5-6 minutes until softened and translucent. This foundational step develops the chili's depth—don't rush it or the flavors will remain flat.
Add the minced garlic cloves and cook for an additional 30 seconds until you can smell their aromatic sweetness. Here's where it gets good: stir in the ground cumin and chili powder, toasting them for 20 seconds until the spices release their warm, earthy aroma. This quick toasting step intensifies their flavor without burning them.
Brown the Chicken Thoroughly
Add the bite-sized pieces of boneless, skinless chicken breast to the pot. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and has developed a light golden crust. This browning creates a meaty depth that separates this chili from basic versions.
Real talk: if your chicken pieces vary in size, flip the smaller ones more frequently to ensure even cooking. You want all pieces to reach 165°F internally before moving forward. The chicken will cook further in the simmering broth, but starting with properly browned pieces builds flavor foundation.
Build the Chili Base
Pour in the 3 cups of chicken broth and add the drained canned white beans and diced tomatoes (with their juices). Bring everything to a gentle boil, then immediately reduce heat to low and let it simmer uncovered for 15 minutes. This initial simmer allows the flavors to meld while the chicken continues cooking through.
After 15 minutes, stir in the 2 cups of drained canned white corn and the 1 tablespoon of salt. The corn adds natural sweetness that balances the chili's earthy notes. Here's the thing—if you used low-sodium broth, you might need to adjust the salt at this stage. Taste and add more if needed, but remember we'll be adding cream cheese later which will mellow the saltiness.
Create the Creamy Texture
Reduce heat to medium-low and carefully stir in the 8 ounces of cream cheese. You'll notice the chili thicken immediately as the cream cheese melts into a luxurious, velvety consistency. This is where the chili transforms from ordinary to extraordinary—don't be tempted to walk away during this step.
Simmer for an additional 5 minutes, stirring occasionally, until the cream cheese is completely incorporated and the chili reaches 190°F internally. The chili should coat the back of a spoon with a smooth, creamy texture. If it's too thick, add 2-3 tablespoons of chicken broth to reach your preferred consistency.
Finish with Fresh Herbs and Acid
Remove the pot from heat and stir in the chopped fresh cilantro and lime juice. The bright acidity of the lime cuts through the richness of the cream cheese while the cilantro adds freshness that makes each bite feel vibrant. Here's the moment that matters: let the chili rest for 10 minutes before serving.
Ladle the chili into bowls and top each serving with 1 tablespoon of sour cream. The contrast of cool sour cream against the warm, creamy chili creates an irresistible texture combination. Serve immediately while the cream cheese maintains its perfect velvety texture—this chili doesn't reheat well once the cream cheese sets.
Pro Tips For Making Betty Crocker Easy White Chicken Chili
- CUT CHICKEN SMALLER: The recipe might call for "chicken breast," but don’t just throw in big hunks—they’ll turn into rubber. Cut them into 1-inch cubes so they cook evenly and soak up the broth. I learned this the hard way after serving a batch where half the chicken was still tough.
- DRAIN BEANS FIRST: Skip rinsing the canned beans, but always drain them before adding to the pot. The extra liquid from the beans will dilute the broth and make the chili watery—especially with white beans, which hold more moisture. Just a quick drain and stir saves you from fixing a thin, sad chili later.
- SIMMER NOT BOIL: After everything’s in the pot, resist the urge to crank the heat to high. A steady simmer (small bubbles, occasional swirls) keeps the chicken from turning out stringy and lets the flavors meld. I used to blast it and ended up with a mushy mess—now I just watch for gentle bubbles.
- ADD CORN LAST: The recipe might not say this, but tossing in the corn right at the end keeps it bright and tender instead of mushy. If you add it early, it’ll turn to mush in the broth—especially the starchy white corn. Just stir it in the final 5 minutes, and it’ll stay perfect. Your future self will notice.
Troubleshooting this recipe
Chili Too Thick?
If your chili ends up thicker than you'd like after adding cream cheese, don't panic. Simply stir in 2-3 tablespoons of warm chicken broth and simmer for 1-2 minutes until the desired consistency is reached.
The key is to use broth that's already warm—cold broth can cause the cream cheese to seize up. I've found that adding broth gradually prevents the chili from becoming watery while restoring that perfect spoonable texture. 💡
Grainy Texture?
The most common reason for a grainy chili is using dried beans that weren't soaked properly. If you're using canned beans, this shouldn't be an issue, but if you're making it from scratch, always soak dried beans overnight and rinse them thoroughly before adding.
For an extra-smooth texture, I recommend using a food mill or blender to partially purée about half the beans before adding them to the pot. This creates a silky base without losing the bean's natural flavor. 🌱
Chicken Too Dry?
Overcooking the chicken is the usual culprit here. To prevent this, remove the chicken from the pot when it's just barely cooked through (160°F internal temperature) and set it aside. Then, finish cooking the chili without the chicken and add it back just before serving.
This keeps the chicken tender and juicy. Pro tip: If you're short on time, use pre-cooked rotisserie chicken—just shred it and add it during the final 5 minutes of simmering. 🍗
Lacking Creaminess?
If your chili isn't creamy enough, you likely didn't incorporate the cream cheese properly. Always reduce heat to medium-low before adding it and stir constantly until fully melted. For extra richness, I sometimes add ¼ cup sour cream along with the cream cheese.
Another trick: blend ½ cup of the chili with the cream cheese first, then stir it back into the pot for a smoother, more velvety texture. 🧈
Spices Too Mild?
If your chili tastes bland, it's probably because the spices weren't toasted enough. Next time, toast the cumin and chili powder in a dry pan for 30-45 seconds until fragrant before adding to the pot.
For an instant boost, stir in ½ teaspoon cayenne pepper or 1 teaspoon hot sauce during the final 5 minutes of cooking. I also recommend using smoked paprika instead of regular chili powder for that subtle depth. 🌶️
Broth Too Salty?
If your chili ends up too salty, don't despair—there are quick fixes. The easiest solution is to stir in ½ cup additional chicken broth and simmer for 5 minutes to dilute the salt.
For a more dramatic fix, add 1-2 tablespoons of unsalted butter or 1 tablespoon of cream cheese, which helps balance the saltiness. If you're really stuck, a splash of lemon juice can brighten the flavors and mask the saltiness slightly. 🧂
Nutrition facts
Frequently asked questions
Can I make this chili vegetarian?
Replace the chicken with 2 cups of extra-firm tofu or 1.5 cups of chickpeas, both of which hold up well in the creamy broth. For extra protein, add 1 cup of cooked lentils along with the beans. The texture will be slightly different but still delicious—just reduce the simmering time by 5 minutes since plant-based proteins cook faster.
How long will leftovers keep in the fridge?
This chili stays fresh in the fridge for 4-5 days when stored in an airtight container. The cream cheese helps preserve the texture better than you'd expect, but I recommend reheating only small portions at a time to prevent the cream cheese from separating. For best results, reheat gently on the stove over low heat with a splash of broth.
What's the best way to freeze this chili?
Freeze in glass or BPA-free containers with a tight-sealing lid, leaving 1-inch headspace for expansion. Portion into individual servings for easy reheating. Thaw overnight in the fridge, then reheat on the stove with 2 tablespoons of broth per serving to restore creaminess. Frozen chili maintains quality for 3 months—perfect for meal prep!
Can I use frozen corn instead of canned?
Yes, but thaw and drain it thoroughly first to prevent a watery chili. For best texture, use 2 cups of frozen corn (thawed) and add it during the final 5 minutes of simmering. If using frozen, skip the draining step and let the excess moisture cook off. The freshness of canned corn gives slightly better flavor, but frozen works in a pinch.
Why does my chili separate when reheating?
This happens when the cream cheese solidifies too much during cooling. To fix it, stir in 1-2 tablespoons of warm broth while reheating and whisk constantly until smooth. For prevention, never let the chili sit at room temperature for more than 2 hours, and always reheat on low heat. Adding a splash of lime juice also helps emulsify the mixture.