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5 from 1 vote

White Grilled Chicken Chili

Grilled chicken adds such a depth of flavor to this creamy white chili. Let it simmer in your slow cooker all day for a meal that your family will love!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Main Dish
Cuisine: American
Servings: 15 servings
Calories: 508kcal
Author: Lizzy T


  • 64 ounces chicken broth
  • 3 cans Green Giant Steam Crisp Mexicorn (11 ounces each)
  • 2 cans navy beans, rinsed and drained (15.5 ounces each)
  • 2 cans black beans, rinsed and drained (15.5 ounces each)
  • 1 medium onion chopped
  • 1 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 2-3 pounds boneless skinless chicken breasts skinless chicken breasts, grilled and cut into bite-size pieces
  • 8 ounces cream cheese


  • Add all of the ingredients above to a slow cooker in the order listed, saving the cream cheese until the end of cooking. 
  • Cook on low for 6-8 hours or on high from 4-5 hours. 
  • When the soup has about 30-60 minutes left of simmering, add the cream cheese. As the cream cheese melts, use a whisk to mix the soup and to help the cheese to melt in completely.
  • Serve with cheese, sour cream and tortilla chips, if desired!


Feel free to add more spice if you like. You can even add a jalapeno pepper in!
Add the grilled chicken in at any point in the day. Although you can make this chili without grilling the chicken, we highly recommend grilling it to get an awesome flavor!
Leave out the cream cheese if want the soup just to have a broth base. Or you can add whole milk instead of the cream cheese, if you'd like.


Serving: 319g | Calories: 508kcal | Carbohydrates: 61g | Protein: 41g | Fat: 12g