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White chicken chili in a bowl.

Sarah’s White Chicken Chili

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 6 1x


White Chicken Chili! One of my favorite soups. Creamy, smoky, cozy, and spicy with BIG flavor and simple ingredients. SO GOOD.


Units Scale
  • 45 strips of bacon
  • 12 jalapeños, ribs and seeds removed
  • half of a yellow onion
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 cups chicken broth
  • two 14-ounce cans diced tomatoes with green chiles (with juices!)
  • 1.25 pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)
  • one 14-ounce can pinto beans, drained and rinsed
  • one 14-ounce can black beans, drained and rinsed
  • 8 ounces cream cheese


  1. Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.
  2. Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.
  3. Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.
  4. Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.
  5. Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!
  6. Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: white chicken chili, chicken chili, creamy chili, comfort food, fall recipe, easy chili recipe, retro chili recipe