If you’re looking for something that’s warm, hearty, and full of flavor, White Chicken Chili is just the recipe you need. This dish is everything you love about chili—rich, comforting, and satisfying—but with a creamy twist and a little less heat. The tender chicken, creamy broth, and subtle spices create a perfectly balanced bowl of comfort that’ll have you coming back for seconds (or thirds!). Whether it’s a chilly evening or you just need a cozy meal, this chili hits all the right notes.
Why You’ll Love This Recipe
What makes this White Chicken Chili so special is the combination of tender chicken, creamy beans, and a perfectly spiced broth that doesn’t overwhelm. It’s comforting without being too heavy, and it’s packed with protein and fiber, so it’ll fill you up without feeling too indulgent. The best part? It’s super easy to make and all comes together in one pot. The longer it sits, the better it tastes, which means it’s a fantastic make-ahead meal for busy weeks.
Ingredients
Here’s a sneak peek at the ingredients (full list below):
- Boneless, skinless chicken breasts or thighs
- White beans (great northern or cannellini beans)
- Onion, garlic, and green chilies for the flavor base
- Chicken broth and cream cheese for that creamy, rich texture
- Cumin, oregano, and a touch of chili powder for seasoning
- Fresh cilantro and lime juice to brighten everything up at the end
Full ingredient list with exact measurements is below. Let’s get cooking!
Directions
Step 1: Cook the Chicken
In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the chicken breasts (or thighs) and cook until golden brown on both sides, about 6-7 minutes per side. Once cooked, remove the chicken and set it aside to cool for a bit. Shred the chicken once it’s cool enough to handle, using two forks or your hands.
Step 2: Sauté the Vegetables
In the same pot, add a little more oil if needed and toss in your chopped onion, garlic, and green chilies. Sauté for about 4-5 minutes until the onions are soft and translucent, and the garlic is fragrant. The green chilies will add just the right amount of heat, without being overwhelming.
Step 3: Build the Chili Base
Add the shredded chicken back into the pot, then pour in the chicken broth and stir everything together. Add the drained and rinsed white beans, cumin, oregano, chili powder, and salt. Bring the mixture to a simmer and let it cook for 10-15 minutes so all the flavors can meld together.
Step 4: Creamy Finish
Once the chili has simmered, stir in the cream cheese (cut into cubes to help it melt faster). Keep stirring until the cream cheese has fully melted and the chili becomes nice and creamy. If you like a thinner chili, you can add a little more chicken broth to reach your desired consistency.
Step 5: Add Freshness
Once everything is combined, taste for seasoning and adjust if needed. Stir in some fresh lime juice to brighten the flavors, and sprinkle in a handful of chopped cilantro for freshness.
Step 6: Serve and Enjoy
Ladle the chili into bowls and top with any of your favorite toppings. I love adding a dollop of sour cream, some shredded cheese, and a sprinkle of cilantro. You can also serve it with tortilla chips for a little crunch or a side of cornbread to make it even more satisfying.
Expert Tips and Tricks
- Chicken Tip: If you’re short on time, you can use rotisserie chicken instead of cooking your own. Just shred it and add it in when you add the beans and broth. It’ll save you time without sacrificing flavor.
- Cream Cheese Tip: Make sure to cube the cream cheese before adding it to the chili. This helps it melt more evenly and prevents clumping.
- Spice Tip: If you like a little extra kick, you can add a chopped jalapeño or a dash of cayenne pepper to give the chili some extra heat.
Recipe Variations and Possible Substitutions
- Beans: You can swap the white beans for other types of beans like navy beans, pinto beans, or even black beans, depending on what you have on hand.
- Meat-Free: For a vegetarian version, you can swap the chicken for cooked, shredded cauliflower or extra beans to keep it hearty.
- Dairy-Free: To make this chili dairy-free, skip the cream cheese and substitute it with coconut milk or a dairy-free cream cheese alternative for the creamy texture.
- Add Veggies: You can sneak in extra veggies like corn, zucchini, or even spinach for more flavor and nutrition.
Serving and Pairing Suggestions
This White Chicken Chili is delicious on its own, but it’s even better with a few sides to complete the meal. Try serving it with a side of warm, buttered cornbread or some crispy tortilla chips for dipping. If you want to add a light touch, a simple green salad with a tangy vinaigrette will pair perfectly with the creamy chili. You can also top the chili with some shredded cheese, avocado slices, or a dollop of sour cream for extra richness.
Storage and Reheating Tips
- Storage: Leftovers will keep in the fridge for up to 3 days in an airtight container. The chili actually tastes even better the next day as the flavors develop more.
- Reheating: To reheat, simply warm the chili on the stovetop over medium-low heat, stirring occasionally. If the chili has thickened too much, you can add a little extra chicken broth or water to thin it out.
FAQs
Can I make this chili ahead of time? Absolutely! This chili is great for meal prep. You can make it a day or two ahead of time and store it in the fridge. The flavors will get even better as they sit.
Can I freeze White Chicken Chili? Yes! Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stovetop.
Can I use frozen chicken? Yes, frozen chicken works great for this recipe. If you’re using frozen chicken, you can cook it directly in the pot or in the slow cooker (just make sure it’s fully thawed and shredded before serving).
Can I make this in the slow cooker? Yes! To make this in the slow cooker, just add the chicken, beans, onions, garlic, chilies, spices, and broth to the crockpot. Cook on low for 6-7 hours, or until the chicken is fully cooked. Shred the chicken, then stir in the cream cheese and cook for another 30 minutes on low until creamy.
Conclusion
This White Chicken Chili is the ultimate comfort food that’s warm, creamy, and packed with flavor. It’s perfect for a cozy weeknight dinner, a casual get-together, or a hearty lunch. With tender chicken, creamy beans, and a lightly spiced broth, this chili is both satisfying and comforting without being too heavy. Whether you’re making it for the first time or you’ve already got it in your recipe rotation, I’m sure this one will quickly become a favorite. Enjoy!
Print
White Chicken Chili: A Warm Hug in a Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy White Chicken Chili is a comforting, hearty dish made with tender chicken, creamy beans, and a subtle, flavorful broth. Perfect for a cozy night, it’s a one-pot meal that’s packed with protein and fiber, yet light enough to be enjoyed any day of the week.
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 cups white beans (great northern or cannellini beans)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1–2 green chilies, chopped (mild or medium)
- 4 cups chicken broth
- 4 oz cream cheese, cubed
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt, to taste
- 1 tbsp olive oil (for cooking)
- 1 tbsp fresh lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the Chicken:
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook for 6-7 minutes per side until golden brown. Remove and set aside to cool before shredding. - Sauté the Vegetables:
In the same pot, add a little more oil if needed. Sauté chopped onion, garlic, and green chilies for about 4-5 minutes until soft and fragrant. - Build the Chili Base:
Add shredded chicken back into the pot, pour in chicken broth, and add white beans. Stir in cumin, oregano, chili powder, and salt. Simmer for 10-15 minutes. - Creamy Finish:
Stir in cubed cream cheese, allowing it to melt and create a creamy texture. If the chili is too thick, add extra chicken broth to adjust consistency. - Add Freshness:
Stir in fresh lime juice and chopped cilantro. Taste for seasoning and adjust if necessary. - Serve and Enjoy:
Serve in bowls with toppings such as sour cream, shredded cheese, avocado, or tortilla chips for added texture.
Notes
- Chicken Tip: For convenience, use rotisserie chicken to save time.
- Cream Cheese Tip: Cube the cream cheese before adding to prevent clumping and ensure smooth melting.
- Spice Tip: Adjust heat by adding jalapeños or cayenne pepper if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 3g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg