White Chicken Chili – Creamy, Hearty, and Full of Flavor

When the weather turns chilly, there’s nothing quite like a warm bowl of White Chicken Chili to wrap your hands around. Creamy, cozy, and layered with flavor, this variation of traditional chili swaps red tomatoes and ground beef for white beans, tender shredded chicken, green chiles, and a luxuriously rich broth. It’s the ultimate one-pot comfort food that’s both satisfying and light on the stomach.

Whether you’re looking for a family dinner, game day favorite, or a make-ahead meal for the week, white chicken chili delivers bold Southwestern flavor in under an hour. And thanks to its mild heat and creamy base, it appeals to kids and spice-lovers alike—with simple ways to dial the heat up or down.

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Ingredients Overview

Here’s a breakdown of the key ingredients and how they build the flavor and texture of this comforting chili.

Cooked Shredded Chicken

Rotisserie chicken is a convenient shortcut, but you can also poach, roast, or slow cook boneless, skinless chicken breasts or thighs. Shredded chicken soaks up the spices and becomes tender and juicy in the broth.

White Beans (Cannellini or Great Northern)

White beans add creaminess and heartiness without overpowering the flavor. Their mild taste and buttery texture are perfect for this chili.

Green Chiles

Mild canned green chiles add tangy heat and a distinctly Southwestern flavor. Use fire-roasted for a smoky edge, or opt for fresh roasted Hatch chiles if available.

Yellow Onion and Garlic

These aromatic staples form the base of the chili and build umami-rich flavor as they soften and caramelize.

Chicken Broth

A quality low-sodium chicken broth gives the chili depth. Use homemade if you have it, or enrich store-bought broth with a bouillon cube.

Cream Cheese and Heavy Cream

These two create the creamy texture that separates white chicken chili from traditional red chili. Cream cheese melts down and thickens the broth, while cream smooths it out.

Cumin and Oregano

Warm, earthy cumin brings a chili-like backbone. Oregano adds herbal brightness and rounds out the flavor.

Ground Coriander and Chili Powder (optional)

Coriander adds citrusy lift, while a touch of chili powder introduces mild smoky heat.

Lime Juice

Fresh lime juice at the end cuts through the richness and brightens the whole dish.

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Step-by-Step Instructions

This creamy chili comes together easily with just one pot and a few simple steps.

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat 1–2 tablespoons of olive oil over medium heat. Add 1 finely diced yellow onion and cook until soft and translucent, about 5 minutes.

Stir in 3 minced garlic cloves and cook for 1 minute more, just until fragrant.

2. Add Spices and Green Chiles

Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, and ½ teaspoon ground coriander (if using). Cook for 30 seconds to bloom the spices.

Add 2 (4 oz) cans of diced green chiles and stir to combine.

3. Add Beans, Broth, and Chicken

Drain and rinse 2 cans of white beans. Add them to the pot along with 3 cups cooked, shredded chicken and 3½ cups chicken broth.

Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes to let the flavors meld.

4. Blend (Optional for Extra Creaminess)

For a thicker chili, transfer 1 to 1½ cups of the chili to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender for a few pulses directly in the pot.

5. Stir in Cream Cheese and Cream

Cut 4 oz of cream cheese into chunks and stir into the hot chili until fully melted. Follow with ½ cup heavy cream or half-and-half. Stir until smooth and creamy.

Simmer for 5–10 more minutes, uncovered, to slightly thicken the broth.

6. Finish with Lime and Serve

Add 1–2 tablespoons of fresh lime juice to brighten the flavors. Taste and season with salt and pepper as needed.

Ladle into bowls and garnish with your favorite toppings.

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Tips, Variations & Substitutions

Tips for Creamy Perfection

• Soften cream cheese before adding to avoid clumping.

• Use full-fat dairy for the richest flavor.

• Don’t let the soup boil after adding cream—keep it at a gentle simmer to prevent curdling.

Make It Spicier

• Stir in diced jalapeños or a dash of cayenne.

• Add hot sauce or chili flakes at the table.

Vegetarian Version

• Skip the chicken and use 2 extra cans of beans.

• Add diced zucchini, bell peppers, or corn for more texture.

Make-Ahead & Storage

• This chili keeps well for 4–5 days in the fridge.

• Freeze in airtight containers for up to 3 months. Reheat gently to maintain creamy texture.

Lower-Calorie Version

• Use low-fat cream cheese and skip the heavy cream.

• Use chicken breast instead of thighs or rotisserie meat.

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Serving Ideas & Occasions

This chili is delicious on its own, but here are a few fun pairings:

Toppings to Try

• Shredded Monterey Jack or Pepper Jack cheese

• Fresh cilantro

• Crushed tortilla chips or strips

• Sour cream or Greek yogurt

• Sliced avocado or jalapeños

What to Serve With It

• Warm cornbread or cheesy bread

• Side salad with lime vinaigrette

• Quesadillas or grilled cheese

Great For:

• Cozy family dinners

• Game day and tailgates

• Potlucks or gatherings

• Meal prep and freezer meals

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Nutritional & Health Notes

This chili is rich but offers a balanced mix of protein, fiber, and fat:

• Protein-Packed: Chicken and beans provide over 20g protein per serving.

• Fiber-Rich: White beans support digestion and fullness.

• Calcium & Healthy Fats: From cream cheese and cream.

• Adjustable Calories: Use lighter dairy and more broth for a leaner version.

Thanks to its combination of complex carbs and slow-digesting protein, it’s a great meal to keep you full and satisfied.

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Frequently Asked Questions (FAQ)

1. Can I make this in the slow cooker?

Yes. Add everything except dairy and lime to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream cheese and cream in the last 30 minutes.

2. Is white chicken chili spicy?

It’s typically mild with a gentle kick from green chiles. To make it spicier, add jalapeños, hot sauce, or extra chili powder.

3. How can I thicken my chili without cream cheese?

You can mash some of the beans, blend a portion of the chili, or add a slurry of cornstarch and water during the final simmer.

4. Can I freeze white chicken chili?

Yes. Let it cool fully and freeze in freezer-safe containers. Thaw overnight in the fridge and reheat gently to preserve the creamy texture.

5. What kind of beans work best?

Cannellini, Great Northern, or navy beans all work well. Choose a creamy white bean that holds shape when simmered.

6. Can I make this dairy-free?

Yes. Omit the cream and cream cheese. For creaminess, blend part of the beans and stir in unsweetened almond or oat milk.

7. How long does it keep in the fridge?

Up to 5 days. Reheat in a saucepan over medium-low heat. Add a splash of broth or water if it thickens too much.

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