If you’re looking for a warm, comforting meal that’s packed with flavor, this Creamy White Chicken Chili is the perfect dish for you! Loaded with shredded chicken, white beans, and a rich, creamy broth, this chili is hearty and satisfying. It’s a fantastic alternative to traditional beef chili, offering a milder yet equally delicious taste. Plus, it comes together quickly, making it ideal for busy weeknights.
Why You’ll Love This White Chicken Chili Recipe
Rich and Creamy The combination of cream cheese and heavy cream creates a velvety smooth texture. Packed with Protein With chicken and white beans, this dish is both filling and nutritious. Quick and Easy Ready in under an hour, perfect for a last-minute dinner idea. Mild Heat with a Kick The green chilies add a slight spice, which can be adjusted to taste. Customizable Swap ingredients to suit your preferences, making it vegetarian-friendly or dairy-free.
Ingredients You’ll Need
Shredded Chicken Use rotisserie chicken for convenience or cook fresh chicken breasts. Spices A blend of paprika, cumin, chili seasoning, black pepper, salt, and oregano for depth. Olive Oil Or substitute with canola oil. Onion & Garlic Fresh and finely chopped for aromatic flavor. Chicken Broth Can be swapped with vegetable broth if preferred. Green Chilies Canned, for a mild spice. White Beans Cannellini beans or similar varieties work well. Frozen Corn Adds a subtle sweetness. Cream Cheese & Heavy Cream Key ingredients for that luscious creamy texture. Fresh Cilantro & Lime Juice For garnish and added freshness. Toppings Tortilla chips, shredded cheese, avocado, or sour cream.
How to Make the Best Creamy White Chicken Chili
Stovetop Method
Sauté Onion & Garlic In a Dutch oven, heat oil over medium heat. Add onion and garlic, cooking until soft. Add Spices & Broth Stir in paprika, cumin, chili seasoning, oregano, black pepper, and salt. Pour in chicken broth and simmer. Mix in the Ingredients Add green chilies, white beans, frozen corn, and cream cheese. Cook for 2 minutes. Add Chicken Stir in the shredded chicken and let it simmer for another 7-8 minutes. Finish with Cream Stir in heavy cream and cilantro, simmer for 2-3 minutes, then turn off the heat. Serve & Enjoy Ladle into bowls and top with sour cream, tortilla chips, avocado, and cheese.
Instant Pot Method
Place raw chicken breasts at the bottom of the Instant Pot. Add ingredients Top with onions, green chilies, spices, beans, and corn. Pour in the broth. Cook under high pressure for 15 minutes, then release pressure. Shred the chicken, return to the pot, and stir in cream cheese and heavy cream. Simmer for 3 minutes, garnish, and serve.
Crockpot Method
Add all ingredients except dairy to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred the chicken, then stir in cream cheese, heavy cream, and cilantro. Cook for another 15 minutes, then serve with toppings.
Tips for the Best White Chicken Chili
For extra heat, add diced jalapeños or cayenne pepper. Make it vegetarian by omitting the chicken and using more beans. Lighten it up by using half-and-half instead of heavy cream. Add bell peppers for a burst of color and flavor. Store leftovers in an airtight container in the fridge for up to 4 days.
FAQs
If your chili turns out too thin, there are a few easy ways to thicken it. You can mash some of the beans before serving or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water). Let it simmer until it reaches your desired consistency.
If you don’t have cream cheese on hand or prefer a substitute, try Greek yogurt, sour cream, or coconut cream. Each alternative will offer a slightly different taste and texture, but all will still keep the chili creamy.
Absolutely! Simply replace the cream cheese with dairy-free cream cheese or coconut cream, and use plant-based heavy cream (such as cashew cream or coconut milk). You can also omit the cheese topping or use a dairy-free cheese alternative.
If you prefer a spicier chili, add diced jalapeños, red pepper flakes, or cayenne pepper while cooking. You can also use hot green chilies instead of mild ones for an extra kick.
Yes! This chili stores well in the refrigerator for up to 4 days. Store it in an airtight container and reheat on the stove over low heat or in the microwave. Add a splash of chicken broth or heavy cream to maintain its creamy consistency.
Enhance your white chicken chili with a variety of toppings, including sour cream, shredded Mexican cheese, crushed tortilla chips, diced avocado, fresh cilantro, and a squeeze of fresh lime juice for added flavor.
Serving Suggestions
Pair this creamy white chicken chili with:
Crusty bread or cornbread for dipping. Rice or quinoa for a heartier meal. A simple green salad for freshness.
More Comforting Recipes You’ll Love
Check out these delicious recipes:
- Quick Creamy Vegan Coconut Chickpea Curry
- White Bean & Sun-Dried Tomato Gnocchi
- Cauliflower Rice Burrito Bowl
This Creamy White Chicken Chili with Cream Cheese is a game-changer. With its rich, creamy texture and bold flavors, it’s sure to be a family favorite. Whether you cook it on the stove, Instant Pot, or slow cooker, this dish is easy, versatile, and perfect for meal prep. this dish is sure to become a favorite. Try it today and let us know how you customize yours! Pin it on Pinterest,
Creamy White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A hearty, flavorful comfort dish loaded with shredded chicken, white beans, and a rich, creamy broth, perfect for busy weeknights.
Ingredients
- 2 cups shredded chicken
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (4 oz) green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup frozen corn
- 4 oz cream cheese
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: tortilla chips, shredded cheese, avocado, sour cream
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion and garlic, cooking until soft.
- Stir in paprika, cumin, chili seasoning, oregano, black pepper, and salt. Pour in chicken broth and simmer.
- Add green chilies, white beans, frozen corn, and cream cheese. Cook for 2 minutes.
- Stir in shredded chicken and simmer for 7-8 minutes.
- Stir in heavy cream and cilantro, simmer for 2-3 minutes, then turn off the heat.
- Serve topped with sour cream, tortilla chips, avocado, and cheese.
Notes
For a thicker consistency, mash some of the beans or use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken chili, creamy chili, white chicken chili, comfort food