White Chicken Chili – Creamy, Hearty & Comforting

White Chicken Chili is a cozy, soul-warming dish that puts a creamy, Southwestern spin on classic chili. Made with tender shredded chicken, white beans, green chiles, and a silky broth rich with spices and just a hint of heat, this one-pot wonder is the kind of meal that comforts you from the inside out.

Unlike traditional tomato-based chili, this version is lighter in color but just as bold in flavor — thanks to cumin, oregano, and a touch of chili powder. It’s thick, satisfying, and perfect for chilly nights, game day gatherings, or anytime you crave a hearty bowl of goodness.

Best of all, it’s easy to customize with toppings and make-ahead friendly. Whether you simmer it on the stovetop, in a slow cooker, or pressure cooker, White Chicken Chili is a crowd-pleaser that belongs in every recipe box.

Ingredients Overview

Let’s take a closer look at what makes White Chicken Chili so flavorful and how to adapt it to your needs.

• Cooked Shredded Chicken: Rotisserie chicken, leftover roasted chicken, or poached breasts work well. It should be tender and easy to pull apart.

• White Beans: Cannellini, Great Northern, or navy beans are all great choices. They provide creaminess and body to the chili.

• Green Chiles: Mild diced green chiles (from a can) add classic Southwest flavor without overpowering heat. Use hot chiles if you prefer a kick.

• Onion & Garlic: Sautéed in oil or butter, they build a savory flavor base for the chili.

• Chicken Broth: The base of the soup — choose low-sodium to better control salt levels.

• Cumin & Oregano: Classic chili seasonings that bring warmth and depth.

• Chili Powder: Optional but adds extra chili flavor. Keep it mild or use hot based on your taste.

• Cream Cheese & Heavy Cream: This is what makes the broth luxuriously creamy. Cream cheese melts into the chili, thickening it without flour.

• Lime Juice: Just a splash brightens the dish and balances the richness.

• Cilantro: Adds a pop of freshness at the end.

• Optional: Corn or Jalapeños: For sweetness or extra spice, these additions make it even more flavorful.

Ingredient Substitutions

• Beans: Chickpeas or black beans can be used for variation, though it will change the color and texture slightly.

• Dairy-Free: Use coconut cream instead of heavy cream, and a dairy-free cream cheese or cashew cream.

• Low-Fat Option: Use light cream cheese and reduce or omit the heavy cream.

• Vegetarian: Omit chicken and use vegetable broth. Add more beans or toss in sautéed mushrooms or tofu for heartiness.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

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

Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.

Step 2: Build the Chili Base

Add the following spices:

• 1½ teaspoons ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon chili powder

• ½ teaspoon salt (add more to taste later)
  Stir and let the spices toast for 30 seconds.

Add in:

• 2 (4 oz) cans diced green chiles

• 2 (15 oz) cans white beans, drained and rinsed

• 2½ to 3 cups shredded cooked chicken

• 3 cups chicken broth

Bring everything to a boil, then reduce heat and let simmer for 15–20 minutes to meld the flavors.

Step 3: Add the Creaminess

Cut 4 oz of cream cheese into chunks and stir into the chili until melted and smooth.

Add ½ cup heavy cream (or half and half) and stir until well combined. Let simmer another 5 minutes.

Taste and adjust seasoning with more salt, lime juice, or chili powder as needed.

Step 4: Blend (Optional)

For a thicker chili, use an immersion blender to briefly blend part of the chili, or transfer 1–2 cups to a blender, puree, and return to the pot. This step is optional but helps thicken the chili naturally.

Step 5: Finish and Serve

Turn off heat and stir in juice of ½ lime and a handful of chopped fresh cilantro.

Ladle into bowls and top with your favorite toppings (see ideas below).

Tips, Variations & Substitutions

• Make it Spicier: Add fresh jalapeños, a dash of cayenne, or hot green chiles.

• Bulk it Up: Add 1–2 cups of frozen corn during the last few minutes of simmering.

• Smoky Twist: Add a small amount of smoked paprika or chipotle powder.

• Slow Cooker Version: Combine all ingredients except dairy in the crockpot and cook on Low for 6–7 hours. Stir in cream cheese and cream in the last 30 minutes.

• Pressure Cooker Version: Cook on high pressure for 10 minutes with a quick release. Add dairy at the end and stir until smooth.

Serving Ideas & Occasions

This chili is perfect for:

• Game day spreads

• Cold-weather dinners

• Potlucks or soup nights

• Make-ahead lunches

Serve with:

• Warm cornbread or tortilla chips

• Steamed rice or baked potatoes

• A side salad with creamy avocado dressing

Topping Ideas:

• Shredded cheddar or Monterey Jack

• Crushed tortilla chips or strips

• Avocado slices or guacamole

• Sour cream or Greek yogurt

• Chopped green onions or cilantro

• Sliced jalapeños

Nutritional & Health Notes

White Chicken Chili is packed with lean protein, fiber from beans, and healthy fats from dairy. It’s naturally gluten-free and customizable for various dietary needs.

To make it lighter:

• Use light cream cheese or omit entirely

• Sub Greek yogurt for cream

• Add more broth and vegetables to stretch portions

Beans offer complex carbs and satiety, while chicken provides essential amino acids for muscle repair and immune support.

FAQs

Q1: Can I use raw chicken in this recipe?

Yes. Add 1 lb of raw boneless chicken breast or thighs along with the broth. Simmer until fully cooked (about 20–25 minutes), then shred and return to the pot before adding dairy.

Q2: How do I make this chili thicker?

Use an immersion blender to puree a portion of the beans, or add a tablespoon of cornstarch mixed with water. You can also simmer uncovered for longer to reduce the liquid.

Q3: Can I freeze White Chicken Chili?

Yes! Let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Q4: What’s the best bean to use?

Cannellini and Great Northern beans are ideal due to their creamy texture and mild flavor. Navy beans are also good, but a bit firmer.

Q5: How spicy is this chili?

It’s mild as written. You can spice it up with extra chili powder, jalapeños, or hot green chiles.

Q6: Can I make it dairy-free?

Yes. Omit cream cheese and use full-fat coconut milk or a non-dairy cream alternative. The flavor will be slightly different but still delicious.

Q7: Can I cook this in a slow cooker?

Yes. Add all ingredients (except cream and cream cheese) to the slow cooker and cook on Low for 6–7 hours. Shred the chicken and stir in cream and cream cheese in the last 30 minutes.

Print