White Chicken Chili Recipe

White Chicken Chili

Cheese is the star of this favorite white chili recipe that comes together in a snap!

25 min. prep time
8 servings
13413 Ratings



1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 large (1 cup) onion, chopped
1 medium (3/4 cup) red bell pepper, chopped
2 teaspoons finely chopped fresh garlic
4 cups reduced sodium chicken broth
3 (15-ounce) cans cannellini or great Northern beans, drained
1 (11-ounce) can whole kernel corn with red and green peppers
24 (3/4-ounce) slices Land O Lakes® Deli American, quartered


3 tablespoons chopped fresh cilantro
1 lime, cut into wedges


Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.

Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.

Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.

Garnish each serving with cilantro and lime wedge.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 500

Fat: 22g

Cholesterol: 90mg

Sodium: 2010mg

Carbohydrates: 38g

Dietary Fiber: 9g

Protein: 35g

Recipe #15787©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe and used some shredded pepper jack. It had a wonderful taste, but the pot, spoon ,bowels were all suck with the cheese....too clumpy!! It seemed to melt initially and then as it began to cool while eating , it was like eating chicken with cheese . Any suggestions?
Test Kitchen Comment


Hi Terri, when using natural cheese, such as shredded pepper jack, it will not melt the same way as our Deli American. Using Deli American helps the soup stay cheesy and creamy (and not lumpy). Hope this helps!
Posted November 20, 2015
I am confused as too how much cheese to use. 3/4 of a pound ?
Test Kitchen Comment


Hi Helen, you need 18 ounces of cheese, which is just over a pound. We always write our recipes with a slice amount, because that is typically how people order cheese at the deli. Enjoy!
Posted November 16, 2015
I made this and added the 1/4 block of cheese too. It was fabulous!
Thanks for this recipe! I used ground chicken instead of chicken breast and great northern beans (I think any kind of white beans works, right?) It was delicious! Perfect for the fall!!!!
I made this and my husband liked it but i used chili powder as i dint have cumin and i didnt have white beans so i used chili beans and used american cheese and also pepperjack and mozerella
I made this recipe for my hubby and myself. We both truly enjoyed it. I look forward to making it again.
I used a quarter of a block of cheese instead of the cheese slices. Threw everything but the cheese in the slow-cooker on low in the morning, then stirred in the cheese when I got home from work and made some cornbread while it melted. Easy to cook, and easy for picky eaters to eat. Significantly better with the lime and cilantro than without.
Wow, excellent! A definite keeper. Made it with American Cheese and some Colby because I couldn't find White American Cheese ANYWHERE! Added some Red Pepper Flakes to give it some zing, but other than that cooked exactly from recipe!!! Should have cut recipe in half, too much for just me so will have to invite company!!!
I made this today but I cut the recipes in a half and I served with corn bread. My family loves it. AWSOME dinner,,thanks for sharing .
I made this recipe exactly by the recipe and it was great. The second time I made it I added three slices of peper jack cheese and it was terriffic. Thanks
I thought it sounded good until I looked at the super high sodium count..sounds too dangerous to eat!!!
Test Kitchen Comment


Thanks for your comment. I want to suggest a couple of possible ways to reduce the sodium in this recipe. Salt is an ingredient in this recipe. You could eliminate it and then the salt could be added to taste at the table by each person. Another suggestion is to drain the beans, but also rinse them to get rid of any additional salt remaining on the beans after draining. Hope these ideas will help you as you plan your meals with lower sodium in mind.
Posted March 28, 2013
The white American cheese is what makes it so good and buttery tasting. It was thin like a soup, not a Chili so I ended up thickening it up. I also used double the chicken the recipe called for and added Chili powder for some heat. I would make it again with these changes. Nice meal in a bowl!
Delicious!!! Made it exactly as the recipe. Definitely a keeper.
The chili was very good! But I didn't use all the cheese the recipe called for (only because I didn't have it) and I also put in some red pepper flakes to give it some heat! Was I big hit! I will be making it again soon.
This was fabulous! We will make it again!!!
Phenominal!!!!!!!!!!!! Made it exactly as stated BUT I didn't have oregano so I used Thyme... it was so good! This has instantly become a favorite!

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