This Creamy White Chicken Chili is a comforting, flavorful twist on classic chili. Packed with tender shredded chicken, creamy white beans, and a rich, mildly spicy broth, this dish is perfect for cozy nights, meal prep, or game-day gatherings. It’s a one-pot wonder that’s easy to make and ready in under 40 minutes!
Why You’ll Love This Recipe
- Rich, creamy, and loaded with comforting flavors
- Quick and easy—ready in under 40 minutes
- Uses simple pantry ingredients
- Perfect for meal prep and freezer-friendly
- Customizable spice level for the whole family
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie chicken works well)
- White beans (cannellini or Great Northern beans), drained and rinsed
- Chicken broth (low-sodium)
- Green chilies, diced (mild or hot, depending on your spice preference)
- Onion, diced
- Garlic cloves, minced
- Cream cheese, softened
- Heavy cream or half-and-half
- Olive oil
- Ground cumin
- Dried oregano
- Chili powder (optional, for extra spice)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Add spices and broth: Stir in cumin, oregano, chili powder (if using), salt, and pepper. Add the diced green chilies and chicken broth, and bring to a simmer.
- Add beans and chicken: Stir in the white beans and shredded chicken. Let the mixture simmer for 15-20 minutes, allowing the flavors to blend.
- Make it creamy: Add softened cream cheese and stir until fully melted and incorporated. Stir in heavy cream for extra richness.
- Simmer and serve: Simmer for an additional 5-10 minutes until the chili thickens slightly. Adjust seasoning as needed.
- Garnish: Serve hot, topped with fresh cilantro, a squeeze of lime, and your favorite toppings like shredded cheese, avocado, or tortilla chips.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Spicy White Chicken Chili: Add diced jalapeños or extra chili powder for more heat.
- Vegetarian Option: Replace chicken with extra beans and use vegetable broth.
- Low-Carb Version: Skip the beans and use chopped cauliflower instead.
- Slow Cooker Method: Combine all ingredients except cream cheese and heavy cream; cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and cream in the last 30 minutes.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm on the stovetop over medium heat or microwave for 1-2 minutes until heated through.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds extra flavor to the chili.
Can I use canned chicken?
Yes, canned chicken works as a quick substitute, but fresh or shredded rotisserie chicken offers better texture.
How can I thicken my chili?
Simmer the chili uncovered for an additional 10-15 minutes, or mash some of the beans to naturally thicken the broth.
Can I make this chili dairy-free?
Yes, use dairy-free cream cheese and coconut milk instead of heavy cream for a dairy-free version.
Is this chili spicy?
This recipe is mild as written, but you can increase the heat by adding jalapeños, hot sauce, or extra chili powder.
Can I use different beans?
Yes, navy beans or pinto beans can be used as substitutes for white beans.
What toppings go well with white chicken chili?
Shredded cheese, avocado, sour cream, tortilla strips, jalapeños, and fresh lime juice all make great toppings.
Can I cook this recipe in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours, adding the cream cheese and heavy cream in the last 30 minutes.
What sides pair well with this chili?
Cornbread, tortilla chips, a fresh salad, or crusty bread pair perfectly with this dish.
Can I make this chili ahead of time?
Yes, this chili tastes even better the next day as the flavors develop—perfect for meal prep!
Conclusion
This Creamy White Chicken Chili is a comforting, flavorful, and easy-to-make meal that’s perfect for cozy nights, game days, or feeding a hungry crowd. With tender chicken, creamy broth, and bold spices, this one-pot wonder is sure to become a family favorite. Serve with your favorite toppings and enjoy a bowl of creamy, satisfying goodness!
PrintCreamy White Chicken Chili Recipe
This Creamy White Chicken Chili is a hearty, comforting dish made with tender shredded chicken, white beans, and a flavorful blend of green chilies, spices, and creamy broth. It’s the perfect cozy meal for chilly nights, ready in under 30 minutes, and topped with your favorite garnishes like avocado, cheese, or tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 cups cooked, shredded chicken (rotisserie works great)
- 2 cans (400 g/14 oz each) white beans, drained and rinsed (cannellini or Great Northern beans)
- 1 can (300 g/10 oz) diced green chilies
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 115 g (4 oz) cream cheese, softened and cubed
- 1 cup (100 g) shredded Monterey Jack cheese
Toppings (Optional):
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Instructions
1. Sauté the aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft, about 3-4 minutes.
- Add minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir until fragrant, about 1 minute.
2. Build the chili base:
- Stir in shredded chicken, white beans, green chilies, and chicken broth.
- Bring to a simmer and cook for 15-20 minutes to allow the flavors to blend.
3. Make it creamy:
- Add cream cheese, stirring until fully melted and smooth.
- Stir in heavy cream and shredded Monterey Jack cheese, cooking for an additional 5 minutes until the chili is creamy and slightly thickened.
4. Serve:
- Ladle into bowls and garnish with your favorite toppings like avocado, cilantro, tortilla chips, or jalapeños.
- Squeeze fresh lime juice over the top for extra brightness.
Notes
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- Swap heavy cream for Greek yogurt or a dairy-free alternative for a lighter version.
- Add extra heat with diced jalapeños or a dash of hot sauce.