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The Best Creamy White Chicken Chili Recipe

Close-up of a bowl filled with shredded chicken, white beans, and savory broth from the chicken chili recipe.
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Make this easy, creamy white chicken chili on the stovetop or in the slow cooker for a comforting, hearty meal perfect for busy weeknights or game day gatherings.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or plain Greek yogurt
  • 1/2 cup shredded Monterey Jack or pepper jack cheese (optional, for extra richness)

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Alternatively, cook in a slow cooker on high for 2-3 hours or low for 4-6 hours.
  2. Remove the cooked chicken and shred it using two forks. Set aside.
  3. In the same pot (or a clean pot if using the stovetop method), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne (if using). Cook for 1 minute until fragrant.
  5. Stir in the diced green chiles, cannellini beans, and great northern beans. Pour in the chicken broth. Bring the mixture to a simmer.
  6. Add the shredded chicken back into the pot. Reduce the heat to low and let it simmer gently for 10 minutes to allow flavors to combine.
  7. Reduce the heat to the lowest setting. Stir in the cubed cream cheese until it melts completely and the chili becomes creamy.
  8. Stir in the heavy cream or Greek yogurt until fully incorporated. If using, stir in the shredded cheese until melted.
  9. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Notes

  • For a slow cooker version, combine all ingredients except cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then stir in cream cheese and heavy cream during the last 30 minutes of cooking.
  • Use rotisserie chicken to save time on busy weeknights.
  • For a healthier, lower-fat option, substitute Greek yogurt for heavy cream.
  • Serve this hearty chicken chili with toppings like fresh cilantro, avocado slices, or crushed tortilla strips.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-chili-recipe/