Print

Easy Creamy White Chicken Chili: Comfort Food for Weeknights

A spoonful of creamy white chicken chili, rich with shredded white chicken and beans, lifted from a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, creamy white chicken chili using simple ingredients. It is a straightforward, one-pot recipe perfect for a satisfying weeknight dinner or family meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 cups low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste

Instructions

  1. Cook the chicken: Place the chicken breasts in a large pot or Dutch oven. Add chicken broth, cover, and bring to a simmer over medium heat. Cook until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken, reserving the broth. Shred the chicken using two forks.
  2. Sauté aromatics: In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Combine ingredients: Pour 4 cups of the reserved chicken broth into the pot. Stir in the green chilies, cannellini beans, great northern beans, corn, cumin, oregano, and cayenne pepper, if using. Bring the mixture to a gentle simmer.
  4. Add chicken and cream cheese: Stir in the shredded chicken and the cubed cream cheese. Continue to simmer, stirring often, until the cream cheese has fully melted and the chili has thickened slightly, about 10 minutes.
  5. Finish and season: Stir in the heavy cream or half-and-half. Heat through, but do not boil. Taste the chili and season generously with salt and black pepper.
  6. Serve: Ladle the creamy white chicken chili into bowls. Serve hot with your favorite toppings.

Notes

  • For a slow cooker version, place all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
  • Shredded chicken is key for the best texture; using pre-cooked rotisserie chicken speeds up the process significantly.
  • Toppings like avocado, cilantro, shredded Monterey Jack cheese, or a squeeze of lime juice add brightness to this comfort food dish.

Nutrition

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