This Creamy White Chicken Chili is a rich and flavorful twist on traditional chili, made with tender shredded chicken, white beans, green chilies, and a creamy broth. It’s the perfect cozy meal for chilly nights, easy to make on the stovetop, slow cooker, or Instant Pot.
Why You’ll Love This Recipe
- Rich and Creamy – The combination of cream cheese and heavy cream makes it extra indulgent.
- Hearty and Comforting – Packed with protein and fiber for a satisfying meal.
- Easy to Make – Simple ingredients and minimal prep time.
- Great for Meal Prep – Stores well and tastes even better the next day.
- Customizable – Adjust spice levels and toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- White beans (cannellini or great northern)
- Chicken broth
- Cream cheese
- Heavy cream or half-and-half
- Diced green chilies
- Onion (diced)
- Garlic (minced)
- Corn (optional, for sweetness)
- Jalapeño (optional, for heat)
- Ground cumin
- Chili powder
- Dried oregano
- Salt and pepper
- Olive oil or butter
- Fresh cilantro and lime wedges (for garnish)
Directions
- Sauté the aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic, and jalapeño (if using) and sauté until fragrant.
- Cook the chicken – Add the chicken breasts, chicken broth, green chilies, cumin, chili powder, oregano, salt, and pepper. Simmer for 20-25 minutes until the chicken is cooked through.
- Shred the chicken – Remove the chicken, shred it with two forks, and return it to the pot.
- Add the beans and cream – Stir in the white beans, cream cheese, and heavy cream. Simmer for another 10 minutes until creamy and well combined.
- Serve – Ladle into bowls and garnish with fresh cilantro, lime wedges, shredded cheese, or tortilla strips.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicier Version – Use extra jalapeños, cayenne pepper, or hot sauce.
- Lighter Version – Swap heavy cream for Greek yogurt or coconut milk.
- Slow Cooker Method – Add all ingredients (except dairy) to the slow cooker. Cook on low for 6-8 hours, shred the chicken, then stir in cream cheese and heavy cream.
- Instant Pot Method – Use the sauté function for onions and garlic, then pressure cook on high for 15 minutes. Shred the chicken and stir in the dairy at the end.
- Vegetarian Option – Replace chicken with extra beans or tofu and use vegetable broth.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.
FAQs
Can I use rotisserie chicken?
Yes! Shred rotisserie chicken and add it during the last 10 minutes of cooking.
What type of white beans work best?
Cannellini or great northern beans work well, but navy beans are also a good choice.
Can I make this dairy-free?
Yes! Use coconut milk instead of heavy cream and omit the cream cheese.
How do I thicken the chili?
Mash some of the beans before adding them to the pot, or let the chili simmer longer.
Can I add extra veggies?
Absolutely! Bell peppers, spinach, or zucchini make great additions.
What toppings go well with white chicken chili?
Try shredded cheese, sour cream, avocado slices, crushed tortilla chips, or fresh lime juice.
How can I make this a low-carb dish?
Omit the beans and corn, and use extra chicken and low-carb vegetables instead.
Can I use frozen chicken?
Yes, if using an Instant Pot or slow cooker, but adjust cooking time accordingly.
What’s the best way to add more flavor?
Roasting the green chilies and using homemade chicken broth enhances the flavor.
Is this chili spicy?
It has a mild kick from green chilies and jalapeños, but you can adjust the spice level as needed.
Conclusion
This Creamy White Chicken Chili is a rich, comforting, and flavor-packed dish that’s easy to make and perfect for meal prep. Whether you enjoy it mild or spicy, topped with cheese or avocado, it’s sure to become a go-to recipe in your home. Serve it with cornbread or tortilla chips for a delicious, satisfying meal!
PrintCreamy White Chicken Chili Recipe
This creamy white chicken chili is rich, hearty, and packed with flavor. Made with tender shredded chicken, white beans, green chilies, and a creamy, cheesy broth, it’s an easy one-pot meal the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 25 minutes (stovetop
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup, Chili
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chili:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 (4 oz) can diced green chilies
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups chicken broth
- ½ cup frozen or canned corn (optional)
For Creaminess:
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- ½ cup shredded Monterey Jack or cheddar cheese
Toppings (Optional):
- Fresh cilantro, chopped
- Sliced jalapeños
- Avocado slices
- Tortilla chips or strips
- Lime wedges
Instructions
Stovetop Method:
- Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté diced onion until soft (about 3-4 minutes). Add garlic and cook for 30 seconds.
- Add spices & chicken: Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Add green chilies, shredded chicken, and white beans.
- Simmer: Pour in chicken broth and bring to a gentle simmer. Let it cook for 15-20 minutes to blend flavors.
- Make it creamy: Reduce heat to low. Stir in cream cheese, sour cream, and heavy cream. Mix until smooth. Add shredded cheese and stir until melted.
- Serve & enjoy! Ladle into bowls and top with cilantro, jalapeños, and tortilla chips.
Slow Cooker Method:
- Add onion, garlic, spices, green chilies, chicken, white beans, and chicken broth to a slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Stir in cream cheese, sour cream, heavy cream, and shredded cheese. Let cook for another 10-15 minutes until creamy.
- Serve with toppings of choice!
Instant Pot Method:
- Use the Sauté function to cook onion, garlic, and spices for 2 minutes.
- Add chicken, beans, green chilies, and chicken broth. Seal and cook on Manual (High Pressure) for 10 minutes.
- Do a quick release, then stir in cream cheese, sour cream, and shredded cheese until smooth.
- Serve warm with toppings!
Notes
Want a thicker chili? Mash some of the beans before adding the cream.
Prefer a spicier kick? Add diced jalapeños or more chili powder.
Dairy-free option: Swap out cream cheese for a dairy-free alternative and use coconut milk instead of heavy cream.