This creamy white chicken chili is the kind of cozy, soul-warming bowl you’ll crave all winter long. ♡
The magic here is layering spices like cumin and oregano with tangy green chiles and cream cheese, which melts into the broth and makes everything ridiculously silky. White beans add body without heaviness, and a squeeze of lime at the end ties it all together.
Grab a big pot and your favorite toppings. Let’s make it together.
Ingredients
Creamy White Chicken Chili
- 1.5 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 oz cream cheese, cubed
- Juice of 1 lime
- Salt and pepper to taste
Optional toppings:
- Sour cream
- Shredded Monterey Jack cheese
- Fresh cilantro
- Sliced jalapeños
- Tortilla chips
- Diced avocado
How to Make Creamy White Chicken Chili
- Sauté. Heat olive oil in a large pot over medium heat. Cook the diced onion for 4 to 5 minutes until softened, then add garlic and cook 30 seconds more.
- Simmer. Add the chicken breasts, broth, beans, green chiles, cumin, oregano, and chili powder. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the chicken is cooked through.
- Shred. Remove the chicken and shred it with two forks. Return it to the pot. (The pieces don’t need to be perfect.)
- Melt. Stir in the cream cheese cubes and keep stirring until completely melted and the chili turns creamy, about 2 to 3 minutes.
- Finish. Squeeze in the lime juice, season with salt and pepper, and stir. Ladle into bowls and pile on your favorite toppings.
Tips
- Use a mix of cannellini and great northern beans for extra texture.
- For a thicker chili, mash half the beans with a fork before adding them to the pot.
- Rotisserie chicken works great if you want to skip the simmering step. Just shred and add it in the last 10 minutes.
- The cream cheese must be cubed small so it melts evenly. Don’t skip this step.
- This chili tastes even better the next day after the flavors have had time to meld.
Variations
- Add a can of corn for extra sweetness and color.
- Stir in a handful of baby spinach at the end for a nutrient boost.
- Use pepper jack cream cheese for a spicy kick without adding extra chiles.
- Swap chicken for shredded turkey if you have Thanksgiving leftovers.
- Make it in the slow cooker: combine everything except cream cheese and lime, cook on low 6 to 8 hours, then stir in cream cheese and lime before serving.
FAQ
Can I freeze white chicken chili?
Yes, it freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. The cream cheese may separate slightly when reheated, so give it a good stir.
Can I make this in an Instant Pot?
Absolutely. Sauté the onion and garlic using the sauté function, add everything except cream cheese and lime, pressure cook on high for 12 minutes with a quick release, then stir in cream cheese and lime.
What can I use instead of cream cheese?
Greek yogurt or sour cream work as substitutes. Stir them in off the heat so they don’t curdle. The texture will be slightly thinner but still creamy.
How do I make it spicier?
Add diced jalapeños with the onion, use hot green chiles instead of mild, or stir in a pinch of cayenne pepper at the end. A splash of hot sauce at the table works too.
Is white chicken chili healthy?
It’s a solid source of protein and fiber from the chicken and beans. Using light cream cheese or Greek yogurt cuts the fat without losing much creaminess.
Creamy White Chicken Chili
A cozy, creamy white chicken chili loaded with tender chicken, white beans, green chiles, and melted cream cheese.
Ingredients
Method
- **Sauté.** Heat olive oil in a large pot over medium heat. Cook diced onion 4 to 5 minutes until soft, add garlic for 30 seconds.
- **Simmer.** Add chicken, broth, beans, chiles, cumin, oregano, and chili powder. Boil then simmer 20 to 25 minutes.
- **Shred.** Remove chicken, shred with two forks, return to pot.
- **Melt.** Stir in cream cheese cubes until melted and creamy, 2 to 3 minutes.
- **Finish.** Add lime juice, season with salt and pepper, and serve with desired toppings.
Notes
- Mash half the beans for a thicker chili.
- Tastes even better the next day.
- Freezes well for up to 3 months.
- Tastes even better the next day.
- Freezes well for up to 3 months.
