I make this Creamy White Chicken Chili when I want something cozy, hearty, and packed with flavor. Tender chicken, white beans, and warm spices come together in a rich, creamy broth that feels comforting in every spoonful.
Why You’ll Love This Recipe
I love how this chili offers a creamy twist on traditional tomato-based versions. The combination of shredded chicken and white beans makes it filling and satisfying, while green chilies and spices add just the right amount of warmth. I also appreciate that it’s easy to prepare in one pot and perfect for leftovers, since the flavors deepen beautifully over time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 pound boneless, skinless chicken breasts or thighs
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2 cans (15 ounces each) white beans, drained and rinsed
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1 can (4 ounces) diced green chilies
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4 cups chicken broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 ounces cream cheese, softened
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1/2 cup heavy cream
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Juice of 1 lime
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Chopped cilantro for garnish
Directions
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I heat olive oil in a large pot over medium heat.
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I sauté the diced onion for about 4–5 minutes until softened, then add the minced garlic and cook for another minute.
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I place the chicken into the pot and add the white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and pepper.
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I bring the mixture to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the chicken is fully cooked.
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I remove the chicken, shred it with two forks, and return it to the pot.
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I stir in the softened cream cheese and heavy cream, mixing until smooth and creamy.
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I finish the chili with fresh lime juice and adjust seasoning if needed.
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I serve it warm, topped with chopped cilantro.
Servings and timing
This recipe serves about 6 people.
I usually spend 10–15 minutes preparing the ingredients and about 30 minutes cooking. In total, I have it ready in approximately 45 minutes.
Variations
I sometimes add corn for extra texture and sweetness. If I want more heat, I include diced jalapeños or a pinch of cayenne pepper. I also enjoy substituting half-and-half for heavy cream if I prefer a slightly lighter version. For extra richness, I top each bowl with shredded Monterey Jack cheese or sliced avocado.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The chili thickens as it cools, which I enjoy.
To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of broth or milk if it becomes too thick. It can also be reheated in the microwave, stirring halfway through for even heating.
FAQs
Can I use rotisserie chicken?
Yes, I often use cooked rotisserie chicken to save time. I simply add it after the broth has simmered and continue with the creamy ingredients.
Can I make this in a slow cooker?
Yes, I add all ingredients except the cream cheese, heavy cream, and lime juice to the slow cooker and cook on low for 6–7 hours. I stir in the creamy ingredients at the end.
Is this chili very spicy?
As written, it has mild heat. I can easily adjust the spice level by adding more chili powder or jalapeños.
Can I freeze this chili?
Yes, I freeze it in airtight containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.
How can I thicken the chili?
If I want it thicker, I mash some of the beans directly in the pot or let it simmer a little longer uncovered.
Conclusion
I love how this Creamy White Chicken Chili delivers warmth, comfort, and bold flavor in one satisfying bowl. It’s easy to prepare, perfect for sharing, and always a recipe I turn to when I want something hearty and delicious.
Print
Creamy White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A cozy and hearty chili made with tender shredded chicken, white beans, green chilies, and warm spices in a rich, creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for 4–5 minutes until softened. Add minced garlic and cook for 1 minute.
- Add chicken, white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in softened cream cheese and heavy cream until smooth and creamy.
- Add fresh lime juice and adjust seasoning if needed.
- Serve warm, garnished with chopped cilantro.
Notes
- Use rotisserie chicken for a quicker version.
- Add corn or diced jalapeños for extra flavor and texture.
- Mash some beans to thicken the chili naturally.
- Substitute half-and-half for a lighter option.
- Add extra broth when reheating if the chili becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 115 mg
