Why You’ll Love This Recipe

This creamy white chicken chili is the perfect dish for chilly evenings or when you’re craving something hearty and comforting. Packed with tender chicken, creamy beans, and a flavorful blend of spices, it’s the perfect combination of warmth and satisfaction. The creaminess from the cream cheese and the mild heat from the green chilies make this dish incredibly indulgent without being overpowering. It’s easy to make and full of comforting flavors that the whole family will love.

Ingredients

1 lb chicken breast, cooked and shredded
2 cans (15 oz) white beans (like Great Northern or Cannellini), drained and rinsed
1 can (4 oz) diced green chilies
1 medium onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
8 oz cream cheese, softened
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
1 tbsp olive oil
Optional toppings: shredded cheese, sour cream, cilantro, sliced jalapeños

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until the onion is soft and translucent.
Add the cooked, shredded chicken to the pot and stir to combine with the onion and garlic.
Stir in the cumin, chili powder, oregano, salt, and pepper. Let it cook for another 2 minutes to bring out the spices’ flavors.
Pour in the chicken broth and bring to a simmer. Allow it to cook for about 10 minutes to meld the flavors together.
Add the white beans and diced green chilies to the pot, and stir in the heavy cream and cream cheese. Cook for another 5-7 minutes, stirring occasionally, until the cream cheese has fully melted and the chili is creamy and smooth.
Taste and adjust the seasoning if needed, adding more salt, pepper, or spices as desired.
Serve hot with optional toppings such as shredded cheese, sour cream, cilantro, or jalapeño slices.

Servings and timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Spicy: For a spicier chili, add more diced green chilies or throw in a chopped jalapeño while sautéing the onions and garlic.
Beans: You can substitute or add other types of beans such as pinto beans or black beans if preferred.
Meatless: If you prefer a vegetarian version, you can skip the chicken and use additional beans or even tofu as a protein alternative.
Cheese: For extra cheesiness, mix in some shredded cheese (cheddar, Monterey Jack, or pepper jack) while the chili is simmering.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze this chili for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: Reheat in a pot over low heat, adding a splash of chicken broth or milk if the chili has thickened too much during storage. You can also microwave in 30-second intervals, stirring in between.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saving option for this recipe. Just shred it and add it to the pot in place of cooking your own chicken.

Can I make this chili in a slow cooker?

Yes, you can. Sauté the onion and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded together.

Can I use low-fat cream cheese or heavy cream?

Yes, you can substitute with low-fat versions of cream cheese and heavy cream, though the texture may be slightly different. The chili might not be as rich, but it will still be delicious.

How can I make this chili thicker?

If you prefer a thicker consistency, you can mash some of the beans with a fork or blend a portion of the chili in a blender and return it to the pot.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just ensure that it’s cooked fully before shredding and adding it to the chili. You can cook it in the pot with the broth until it’s cooked through or use precooked frozen chicken for convenience.

What are some good toppings for white chicken chili?

Toppings such as shredded cheese, sour cream, cilantro, sliced jalapeños, or even a squeeze of lime can elevate the flavors and add some extra texture to the dish.

Can I make this recipe ahead of time?

Yes, this chili is perfect for making ahead of time. In fact, the flavors improve the next day. Store it in the fridge and reheat when ready to serve.

How spicy is this white chicken chili?

This recipe is fairly mild, with just the right amount of heat from the green chilies. If you like it spicier, add more chilies or fresh jalapeños.

What can I serve with white chicken chili?

This chili pairs well with cornbread, tortilla chips, or a simple salad. For a heartier meal, you can serve it with rice or a side of crusty bread.

Is this recipe gluten-free?

Yes, this white chicken chili is naturally gluten-free, making it a great option for those with gluten sensitivities.

Conclusion

Creamy white chicken chili is a comforting, flavorful dish that’s perfect for any time you want something hearty and satisfying. Whether you’re serving it for dinner or bringing it to a gathering, it’s sure to please everyone. With its creamy texture and delicious blend of spices, this chili is the ultimate cozy meal.

Creamy White Chicken Chili

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This creamy white chicken chili is the perfect comfort food, combining tender chicken, creamy beans, and a blend of spices for a heartwarming dish. Easy to make and full of flavor, it’s perfect for chilly evenings or family dinners. Topped with shredded cheese, sour cream, and cilantro, this mild chili is rich and satisfying without being too spicy. Ideal for busy nights, it’s a great make-ahead meal that also freezes well.

Author: Laura
Prep Time: 15min
Cook Time: 30min
Total Time: 45min
Yield: 8servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and translucent.
Add the shredded chicken to the pot and stir to combine with the onion and garlic.
Stir in cumin, chili powder, oregano, salt, and pepper. Cook for another 2 minutes to bring out the flavors of the spices.
Pour in chicken broth and bring to a simmer. Cook for about 10 minutes to meld the flavors.
Add the white beans and green chilies, then stir in heavy cream and cream cheese. Cook for 5-7 minutes, stirring occasionally until the cream cheese is fully melted and the chili is creamy.
Taste and adjust seasoning with salt, pepper, or spices.
Serve hot, garnished with optional toppings such as shredded cheese, sour cream, cilantro, or jalapeños.

Notes

For a spicier version, add more green chilies or chopped jalapeños.
Use rotisserie chicken for a time-saving shortcut.
This recipe can be made ahead of time, and the flavors get better the next day.
Substitute other beans like pinto or black beans if desired.
To make this dish thicker, mash some of the beans or blend part of the chili and return it to the pot.