Mexican White Chicken Chili

by

Cozy, creamy, and packed with flavor three easy ways

This Mexican White Chicken Chili is creamy, flavorful, and the ultimate comfort food for chilly nights. 🌶️✨ Made with tender shredded chicken, white beans, green chilies, and warm spices, it’s a lighter twist on traditional chili that still delivers big flavor. The best part? You can make it in the crockpot, Instant Pot, or prep it ahead as a freezer meal—whichever works best for your busy schedule. Perfect for family dinners, potlucks, or cozy meal prep, this chili is hearty, satisfying, and ready to be topped with all your favorite fixings like cheese, avocado, and tortilla chips.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time:
    • Crockpot: 4–6 hours (low) or 2–3 hours (high)
    • Instant Pot: 20 minutes (plus 10 for pressure release)
  • Total Time:
    • Crockpot: 4–6 hours
    • Instant Pot: 30 minutes
  • Servings: 6

Ingredients List

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup sour cream (or Greek yogurt for lighter option)
  • ½ cup cream cheese, softened
  • 1 cup shredded Monterey Jack or mozzarella cheese

Toppings (optional):

  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Shredded cheese
  • Crushed tortilla chips

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Crockpot (slow cooker) or Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Mixing bowl (if prepping freezer meal)
  • Airtight freezer bags or containers

Step-by-Step Beginner-Friendly Instructions

Crockpot Method:

  1. Add chicken, onion, garlic, beans, corn, green chilies, broth, and seasonings to crockpot.
  2. Cook on low 4–6 hours or high 2–3 hours, until chicken is tender.
  3. Remove chicken, shred with two forks, and return to crockpot.
  4. Stir in sour cream, cream cheese, and shredded cheese until melted and creamy.
  5. Serve hot with toppings of choice.

Instant Pot Method:

  1. Add chicken, onion, garlic, beans, corn, green chilies, broth, and seasonings to Instant Pot.
  2. Seal lid and cook on manual high pressure for 20 minutes. Natural release for 10 minutes.
  3. Remove chicken, shred, and return to pot.
  4. Stir in sour cream, cream cheese, and shredded cheese until creamy.

Freezer Meal Prep:

  1. Combine chicken, onion, garlic, beans, corn, green chilies, broth, and seasonings in a large freezer bag.
  2. Label and freeze flat (good for up to 3 months).
  3. When ready, thaw overnight and cook using crockpot or Instant Pot directions above.

Pro Tips

  • Thicken it up: For creamier chili, mash some beans before serving.
  • Make it spicy: Add a diced jalapeño or extra green chilies. 🌶️
  • Dairy-free option: Use coconut cream instead of sour cream/cream cheese.
  • Meal prep hack: Portion into containers with rice or tortillas for grab-and-go lunches.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl42035g28g16g6g4g