Print

Creamy White Chicken Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

 

Ingredients

Scale

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:

  1. 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.
  2. Add spices & chicken: Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Add green chilies, shredded chicken, and white beans.
  3. Simmer: Pour in chicken broth and bring to a gentle simmer. Let it cook for 15-20 minutes to blend flavors.
  4. 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.
  5. Serve & enjoy! Ladle into bowls and top with cilantro, jalapeños, and tortilla chips.

Slow Cooker Method:

  1. Add onion, garlic, spices, green chilies, chicken, white beans, and chicken broth to a slow cooker.
  2. Cook on low for 6-7 hours or high for 3-4 hours.
  3. Stir in cream cheese, sour cream, heavy cream, and shredded cheese. Let cook for another 10-15 minutes until creamy.
  4. Serve with toppings of choice!

Instant Pot Method:

  1. Use the Sauté function to cook onion, garlic, and spices for 2 minutes.
  2. Add chicken, beans, green chilies, and chicken broth. Seal and cook on Manual (High Pressure) for 10 minutes.
  3. Do a quick release, then stir in cream cheese, sour cream, and shredded cheese until smooth.
  4. 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.

 

Find it online: https://recipe.newsvks.com/creamy-white-chicken-chili-recipe/