Dump and Go White Chicken Chili – Simple, Cozy, and Satisfying

White Chicken Chili is the kind of meal you make when you want comfort food without the hassle. This version is truly a dump-and-go recipe—no sautéing, no fuss, and minimal chopping. You’ll throw everything into a slow cooker or pot, let it work its magic, and end up with a creamy, hearty bowl that tastes like you spent hours on it.

It’s mild enough for kids, easy to customize, and perfect for busy weeknights or casual gatherings. Top it with your favorite fixings, and dinner is done.

Dump and Go White Chicken Chili - Simple, Cozy, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen)
• 2 cans (4 oz each) diced green chiles, mild or hot
• 1 small yellow onion, finely chopped (optional, but adds flavor)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional, but nice)
• 1/4 teaspoon black pepper
• 1 package (8 oz) cream cheese, cubed
• 1/2 cup sour cream or plain Greek yogurt (for extra creaminess; optional)
• Juice of 1/2 lime (optional, brightens the flavor)
• Fresh cilantro, chopped (for topping)
• Toppings: shredded Monterey Jack or pepper jack, tortilla chips, avocado, jalapeño, green onions

Instructions

 

• Add the base ingredients: In a slow cooker (or large pot), add chicken, beans, corn, green chiles, onion, garlic, and chicken broth.
• Season well: Stir in salt, cumin, chili powder, oregano, coriander (if using), and black pepper. Taste the broth and adjust salt if needed.
• Cook until cozy: Slow cooker: Cook on Low for 4–6 hours or High for 2–3 hours.
• Stovetop: Bring to a gentle simmer, then cook uncovered for 25–30 minutes, stirring occasionally.
• Make it creamy: Add cubed cream cheese and stir until melted and smooth. On the stovetop, keep the heat low to avoid curdling. If you want it richer, stir in sour cream or Greek yogurt off the heat.
• Finish with brightness: Stir in lime juice. Taste and adjust seasoning—add more salt, cumin, or chili powder as you like.
• Serve and top: Ladle into bowls and finish with cheese, cilantro, tortilla chips, avocado, jalapeño, or green onions.

Why This Recipe Works

• Minimal prep: Most ingredients come canned or pre-cooked, so everything goes straight into the pot.
• Balanced flavors: Green chiles, cumin, and garlic build a warm, cozy base without being too spicy.
• Creamy without heavy cream: A bit of cream cheese and a splash of broth create a rich, velvety texture.
• Flexible protein: Use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch.
• Holds well: Tastes even better the next day, making it great for meal prep.

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen)
• 2 cans (4 oz each) diced green chiles, mild or hot
• 1 small yellow onion, finely chopped (optional, but adds flavor)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional, but nice)
• 1/4 teaspoon black pepper
• 1 package (8 oz) cream cheese, cubed
• 1/2 cup sour cream or plain Greek yogurt (for extra creaminess; optional)
• Juice of 1/2 lime (optional, brightens the flavor)
• Fresh cilantro, chopped (for topping)
• Toppings: shredded Monterey Jack or pepper jack, tortilla chips, avocado, jalapeño, green onions

Step-by-Step Instructions

1. Add the base ingredients: In a slow cooker (or large pot), add chicken, beans, corn, green chiles, onion, garlic, and chicken broth.
2. Season well: Stir in salt, cumin, chili powder, oregano, coriander (if using), and black pepper. Taste the broth and adjust salt if needed.
3. Cook until cozy:
   • Slow cooker: Cook on Low for 4–6 hours or High for 2–3 hours.
   • Stovetop: Bring to a gentle simmer, then cook uncovered for 25–30 minutes, stirring occasionally.
4. Make it creamy: Add cubed cream cheese and stir until melted and smooth.

   On the stovetop, keep the heat low to avoid curdling. If you want it richer, stir in sour cream or Greek yogurt off the heat.

5. Finish with brightness: Stir in lime juice. Taste and adjust seasoning—add more salt, cumin, or chili powder as you like.
6. Serve and top: Ladle into bowls and finish with cheese, cilantro, tortilla chips, avocado, jalapeño, or green onions.

Storage Instructions

• Refrigerator: Store in airtight containers for up to 4 days.

  It thickens as it chills; thin with a splash of broth when reheating.

• Freezer: Freeze for up to 3 months. For best texture, freeze before adding sour cream or yogurt. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm on the stovetop over low heat or in the microwave in 45-second bursts, stirring between intervals.

  Avoid boiling after dairy is added.

Benefits of This Recipe

• Weeknight-friendly: Everything goes into one pot, and cleanup is minimal.
• High in protein and fiber: Chicken and beans keep you full and satisfied.
• Kid-friendly flavors: Mild spices and creamy texture win over picky eaters.
• Budget-conscious: Pantry staples stretch into several generous servings.
• Make-ahead winner: Ideal for meal prep, potlucks, and leftovers.

What Not to Do

• Don’t skip the rinse on canned beans: It reduces excess starch and a tinny taste.
• Don’t add dairy too early on high heat: Cream cheese and yogurt can separate if boiled hard.
• Don’t under-season: Taste the broth before adding dairy and adjust salt and spices so the flavors pop.
• Don’t forget texture: If it’s too thick, add broth. If it’s too thin, simmer uncovered for a few minutes or mash some beans against the pot to thicken.
• Don’t rely on only one heat source: If using a slow cooker, resist lifting the lid too often—it extends cook time.

Variations You Can Try

• Spicy White Chicken Chili: Use hot diced green chiles, add a chopped jalapeño, and swap pepper jack for the cheese.
• Vegetarian Version: Skip the chicken, add another can of beans, and use vegetable broth. Consider adding diced zucchini or cauliflower.
• Smoky Twist: Add 1/2 teaspoon smoked paprika and a splash of adobo sauce from canned chipotles.
• Cornbread Topper: Serve with crumbled cornbread on top for a cozy, hearty finish.
• Extra Protein: Stir in a can of white hominy or add quinoa (pre-cooked) at the end.
• Dairy-Free: Leave out cream cheese and yogurt; blend 1 cup of the chili and stir it back in for creaminess, or use dairy-free cream cheese.
• Instant Pot Method: Add everything except dairy.

  Pressure cook 8 minutes on High, quick release, then stir in cream cheese and yogurt on sauté-low until smooth.

FAQ

Can I use raw chicken instead of cooked?

Yes. Add 1.5–2 pounds of boneless, skinless chicken breasts or thighs to the pot with the broth and spices. Cook until the chicken shreds easily, then remove, shred, and return to the pot before adding the dairy.

How can I make it thicker?

Mash some of the beans against the side of the pot, simmer uncovered for a few minutes, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer briefly.

What if I don’t have green chiles?

Use a small can of salsa verde, a few tablespoons of mild salsa, or a diced jalapeño with an extra splash of lime juice.

Is this chili spicy?

It’s typically mild, especially with mild green chiles.

For more heat, add cayenne, jalapeño, or use pepper jack cheese.

Can I make it ahead?

Absolutely. It reheats well and often tastes better the next day. Add a bit of broth when reheating to loosen the texture.

What cheese works best on top?

Monterey Jack melts smoothly and keeps the flavor mellow.

Pepper jack adds a gentle kick. Cheddar works too, but the flavor is stronger and more orange than traditional white chili.

What sides go well with it?

Warm tortillas, cornbread, tortilla chips, simple green salad, or baked potatoes all pair nicely. Lime wedges and extra cilantro brighten each bowl.

In Conclusion

Dump and Go White Chicken Chili delivers big comfort with almost no effort.

It’s creamy, hearty, and adaptable, whether you’re feeding a crowd or stocking the fridge for the week. Keep a few cans and a rotisserie chicken on hand, and you’re never far from a satisfying, homey meal. Add your favorite toppings, and you’ve got an easy, reliable dinner that everyone looks forward to.