This creamy White Chicken Chili transforms the classic chili into a lighter, comforting meal that’s rich in flavor and ready in under an hour. It combines shredded chicken, white beans and a tangy, creamy base with just the right amount of heat — perfect for busy weeknights or cozy dinners.
If you prefer something other than classic beef chili, this Easy Creamy White Chicken Chili is a delicious alternative. The sauce is velvety and tangy, and the recipe uses many of the same pantry-friendly ingredients found in traditional chili.
Why you’ll love this Easy White Chili Recipe
- Full of flavor: A well-seasoned, creamy sauce with bright accents from cilantro and citrus if desired.
- Packed with protein: Shredded chicken and white beans make this hearty and satisfying.
- Quick to prepare: Ready from start to finish in about 40 minutes, making it a great weeknight option.
Chicken Chili Ingredients
- Shredded chicken: Rotisserie chicken or leftover cooked chicken saves time.
- Spices: Paprika, ground cumin, chili seasoning, oregano, black pepper and salt.
- Olive oil: Use a light-tasting olive oil or canola oil.
- Onion: Finely diced for a soft, flavorful base.
- Garlic: Fresh and minced for best flavor.
- Chicken broth: Sub with vegetable broth or water if needed, but broth adds depth.
- Canned green chiles: For a mild, smoky heat.
- White beans: Cannellini or other white beans work well.
- Frozen corn: Adds a touch of sweetness and texture.
- Cream cheese and heavy cream: Create the silky, creamy texture.
- Cilantro: Chopped, for garnish and brightness in the chili.
- Lemon or lime juice: Optional, a squeeze at the end brightens the flavors.
- Toppings: Tortilla chips, shredded cheese, avocado, sour cream and extra cilantro.
How to make the Best Creamy White Chicken Chili
- Sauté the aromatics: Heat a Dutch oven over medium heat and add the oil. When hot, sauté the diced onion and minced garlic until translucent, about 4–5 minutes.
- Add the spices and broth: Stir in paprika, cumin, chili seasoning, oregano, black pepper and salt. Add the chicken broth and let the mixture simmer for 4–5 minutes to meld the flavors.
- Stir in remaining ingredients: Add the canned green chiles, drained cannellini beans, frozen corn and cream cheese. Cook for 2 minutes, stirring until the cream cheese begins to melt and the sauce becomes creamy.
- Add the chicken: Stir in shredded chicken, cover and simmer 7–8 minutes so the flavors combine and the chicken heats through.
- Finish with cream and cilantro: Stir in heavy cream and chopped cilantro. Simmer 2–3 minutes more, then remove from heat.
- Serve: Ladle into bowls and garnish with sour cream, crushed tortilla chips, diced avocado and shredded cheese if desired.
Tips for Stovetop Creamy Chicken Chili
- Add diced jalapeño with the onions for more heat.
- To make it vegetarian, omit the chicken and add extra beans or another variety like Northern or kidney beans.
- Use half-and-half instead of heavy cream to reduce richness.
- Bell peppers can be added when sautéing the onion for extra flavor and color.
- Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days.
- Add toppings just before serving; don’t store chili with toppings added.
Cooking Variations
Instant Pot Method
Use raw chicken breasts in the Instant Pot for a hands-off approach:
- Place 2 raw chicken breasts in the bottom of the pot. Add onions, green chiles, spices, beans, corn and chicken broth — reserve the cream cheese and heavy cream for later.
- Add cream cheese on top, seal and cook at high pressure for 15 minutes. Allow a natural release or use the quick release when safe.
- Remove and shred the chicken, return it to the pot, then stir in heavy cream and cilantro. Simmer briefly to thicken and combine.
- Serve with your favorite toppings.
Slow Cooker (Crockpot) Method
Slow cooking is ideal for set-and-forget convenience:
- Place 2 seasoned chicken breasts in the slow cooker. Add diced onion, garlic, white beans, green chiles, frozen corn and chicken broth.
- Cook on low for 8 hours or high for 3–4 hours.
- Remove, shred the chicken and return it to the cooker. Add cubed cream cheese, heavy cream and cilantro, then cook on high for 15 minutes until the cheese melts and the sauce thickens.
- Serve warm with desired toppings.
Frequently Asked Questions
No. Chili seasoning is a blended mix of spices tailored for chili (including ground dried chiles, cumin, garlic and onion powders, paprika and oregano). Chile powder is typically made from ground dried chile peppers and may be more uniform in flavor and color.
Mix 1 tablespoon of cornstarch with 3 tablespoons of water and whisk it into the simmering chili until it thickens. You can also mash or crush a portion of the white beans into the chili for natural thickness.
White chili typically includes white beans, shredded chicken, cream or cheese, green chiles and seasonings, often finished with cilantro and optional toppings like avocado and sour cream.
Serve with tortilla chips, avocado, shredded cheese and sour cream. A crusty baguette or warm cornbread also pairs nicely for dipping.
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop over medium-low heat until warmed through.
Yes. Freeze in airtight containers or double-bagged freezer bags for up to 3 months. Defrost overnight in the refrigerator and reheat on the stovetop until heated through.
More Easy Chicken Soup Recipes
- Best Chicken Enchilada Soup
- Lemon Chicken Rice Soup
- Chicken Lentil Soup
- Lemon Chicken Orzo Soup
- Easy Vegan Chili
I hope you enjoy this Easy Creamy White Chicken Chili. Try it, share it with friends and family, and customize the heat and toppings to suit your taste.
Creamy White Chicken Chili
Ingredients
- 1 tbsp. olive oil
- 1 cup yellow onion, petite diced
- 4 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. oregano
- ¾ tsp. fresh ground black pepper
- 2 cups chicken broth
- 4 oz. canned green chiles
- 14 oz. can white cannellini beans, drained and rinsed
- Salt to taste
- 1 cup frozen corn
- 4 oz. cream cheese, full fat, cubed
- 2 cups shredded rotisserie or leftover chicken
- ⅓ cup heavy cream
- ¼ cup fresh cilantro, chopped
- Sour cream, to serve (optional)
- Crushed tortilla chips, to serve (optional)
- Avocado, to serve (optional)
Instructions
- Heat a Dutch oven over medium heat and add the oil. Once hot, sauté the chopped onion and garlic until translucent, about 4–5 minutes.
- Add paprika, ground cumin, chili seasoning, oregano, black pepper and salt. Mix well, then add the chicken broth and simmer 4–5 minutes.
- Stir in canned green chiles, cannellini beans, frozen corn and cream cheese. Cook 2 minutes until the cream cheese begins to melt.
- Add shredded chicken, cover and simmer 7–8 minutes.
- Stir in heavy cream and chopped cilantro. Simmer 2–3 minutes and remove from heat.
- Serve in bowls topped with sour cream, crushed tortilla chips and avocado. Add shredded cheese if desired.
Notes
- Slow cooker: Place seasoned raw chicken in the slow cooker with the other ingredients (except cream and heavy cream). Cook on low 8 hours or high 3–4 hours, shred chicken, then add cream cheese and heavy cream and cook until melted and thickened.
- Instant Pot: Place raw chicken and other ingredients (except cream) in the pot. Cook at high pressure 15 minutes, shred chicken, then stir in heavy cream and cilantro and simmer briefly.
Nutrition
Calories: 473 kcal |
Carbohydrates: 46 g |
Protein: 36 g