A hearty white chicken chili with little potatoes, jalapeños, chiles, beans, and warming spices. Perfect for lunch on a chilly afternoon! This recipe includes methods for making either on the stove top, or in a slow cooker.


For a spicier chili, add the jalapeño seeds and membranes. For a milder chili, omit the jalapeño pepper or use half.

15 mins
20 mins


  • Large pot
  • Slow cooker (optional)


  • 2 cups Little Potatoes, quartered
  • 1 (18 oz) can white beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 2 boneless, skinless chicken breasts, chopped
  • 1/2 medium onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 (4 oz) can green chiles, chopped
  • 1 Tbsp chili powder
  • 1 tsp garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
  • 1 1/2 cups low sodium chicken broth
  • 1/2 (8 oz) package cream cheese, cubed


  • To Make on a Stove Top:

    In a large pot, combine Little potatoes, beans, corn, chicken, onion, jalapeño, chiles, chili powder, garlic, cumin, salt and broth. Stir until combined.

  • Step 2

    Bring to a simmer over medium-high heat, stirring often. Reduce heat to medium, cover and cook for 12 to 15 minutes, stirring occasionally, until chicken and potatoes are cooked through.

  • Step 3

    Add cream cheese, stir, and cover for 2 to 3 minutes until cream cheese is melted. Stir to combine.

  • Step 4

    Serve with avocado, cilantro, sour cream and any other toppings as desired.

  • To Make in a Slow Cooker:

    Add all ingredients to slow cooker and stir.

  • Step 6

    Cook on high for four hours or low for eight hours.

  • Step 7

    Add cream cheese, cover until melted. Stir to combine. Serve.