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Easy & Creamy White Chicken Chili Recipe

Close-up of a creamy white chicken chili recipe bowl topped with shredded cheese and fresh cilantro.
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Make this comforting, creamy white chicken chili on the stovetop or in the slow cooker. It uses simple ingredients for a satisfying, hearty meal perfect for weeknights or game day.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans Great Northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or plain Greek yogurt
  • 1 cup shredded Monterey Jack or Pepper Jack cheese (optional, for topping)
  • Fresh cilantro, lime wedges, tortilla strips (for serving)

Instructions

  1. If using the stovetop, place the chicken breasts in a large pot or Dutch oven. Add chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through. Remove chicken, shred it using two forks, and set aside. If using a slow cooker, place raw chicken breasts in the slow cooker.
  2. If using the stovetop, drain most of the broth, leaving about 1 cup in the pot. If using a slow cooker, add the 1 cup of broth to the slow cooker.
  3. Add the olive oil, chopped onion, and minced garlic to the pot (or slow cooker). Cook the onion and garlic on the stovetop over medium heat until softened, about 5 minutes. If using a slow cooker, cook the onion and garlic separately in a skillet with oil until soft, then add them to the slow cooker.
  4. Stir in the diced green chiles, cumin, oregano, salt, and pepper into the pot or slow cooker. Cook for 1 minute until fragrant.
  5. Add the shredded chicken and both types of rinsed beans to the pot or slow cooker. Stir to combine.
  6. If using the stovetop, bring the mixture to a gentle simmer. If using the slow cooker, cook on LOW for 4 hours or HIGH for 2 hours.
  7. Stir in the cubed cream cheese until it melts completely, creating a creamy texture.
  8. Stir in the heavy cream or Greek yogurt. Heat through for 5 minutes without boiling.
  9. Taste and adjust salt and pepper as needed. Serve hot, topped with shredded cheese, fresh cilantro, and a squeeze of lime juice.

Notes

  • For a thicker chili, mash about 1/2 cup of the beans against the side of the pot before adding the cream cheese. This thickens the broth naturally.
  • If you want a spicier chili, add 1/2 teaspoon of cayenne pepper or use Pepper Jack cheese.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Nutrition

Find it online: https://tastethisplate.com/easy-creamy-chicken-chili-recipe/