This easy white chicken chili recipe is creamy, hearty, comforting, and the perfect thing to serve at family gatherings or on game day.
This creamy white chicken chili may just be my favorite chili recipe yet. Like I mentioned on the Instant Pot version of this recipe, the fact that this chili is creamy probably has something to do with it. Natasha preferring creamy recipes? No way. 😛
This white bean chicken chili hits the spot. I impressed myself with this recipe. I'm generally not the biggest chili fan, so I was surprised that I kept stealing spoonfuls of this one.
This white chili is just so flavorful. It's not what I'd describe as spicy, but it does have a bit of personality to it. If you do want to kick up the spice a notch, I recommend using spicy green chilis (I buy the mild ones), and/or adding some cayenne pepper and/or chopped jalapeno peppers.
Texture-wise, this chili is closer to a soup than anything, really. Some chilis are fairly dry - this is not one of them. It makes four pretty generous portions (six if you really top 'em and eat smaller portions), so I suggest doubling the recipe if you have more hungry mouths to feed.
How to make white chicken chili
- Sauté the onion until lightly browned in a fairly large pot;
- Add in the chicken pieces and cook for a few minutes;
- Add in the garlic, followed by the chicken broth, chopped green chilis, oregano, cumin, chili powder, and white beans.
- Simmer for 10 minutes;
- Stir in the cream cheese and continue to cook for another 10 minutes or so. The chili will become wonderfully creamy.
Pro tip: Leave the cream cheese sitting on your counter so it softens up while the chili is cooking.
Can I use cooked chicken in this white chicken chili?
Yes, but I would reduce cooking time so the chicken doesn't overcook (reduce it by at least 5 minutes).
What kind of beans do I use in white chicken chili?
I used your standard white (cannellini) beans, but I've also seen navy beans used.
Creamy white chicken chili toppings
- Lime wedges (I love to squeeze in extra lime juice!)
- Fresh chopped cilantro
- Jalapenos
- Tortilla strips
- Tex-Mex blend or Monterey Jack shredded cheese
- Chopped avocado
- Sour cream or Greek yogurt
- Scallions
- ...etc.
More easy chicken recipes to try:
I wholeheartedly believe this is the best white chicken chili recipe. 😉 Will you give it a try?
Questions? Let me know in the comments below!
Creamy White Chicken Chili
Ingredients
- 1 medium onion chopped
- 1/2 tablespoon olive oil
- 2 large chicken breasts cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 (4 fluid ounce) cans mild chopped green chilis with juices
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 (14 fluid ounce) cans white beans drained
- 4.4 ounces cream cheese (1/2 block of Philly) softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice
- Avocado chopped
- Cilantro chopped
- Tex-Mex cheese blend
- Tortilla strips
Instructions
- Sauté the onion in a large pot for 5-7 minutes over medium-high heat (ok if onion lightly browned).
- Add the chicken pieces and cook, stirring often, until they're no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese. Increase the heat and bring the chili to a boil. Reduce the heat so it's simmering, and cook for 10 minutes.
- Add in the cream cheese and let it melt (help it along by breaking it up with your spoon). Cook for another 8-10 minutes or so until the cream cheese has nicely incorporated into the sauce and it's warmed through.
- Season chili with salt & pepper as needed. Serve it up and and top as desired.
Notes
- I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
- I like the tanginess the cream cheese gives this recipe, but you could also use heavy cream if you wish (I'd start with 1/2 cup). I'd add some lime juice to compensate for the tanginess if you do this. Sour cream would also work if you don't have cream cheese.
- Serves 4-6.
- Want to make this recipe in your electric pressure cooker? Try my Instant Pot white chicken chili recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Chandler C says
Hi! I’m prepping this for dinner tomorrow night - can I cook this in a crockpot on low for 4 hours while I’m at work? 🤍✨
Natasha says
I think that should be fine... but I'd just check to ensure the chicken is cooked through if you're planning on doing it on low (165F internal temp). I'd add in the sour cream during the last 30 min or so.
Tori says
Could I make this with ground turkey or ground chicken?
Natasha says
Yes, I think either would work. ☺️
Sarah says
Delicious! As a longtime lurker I decided to make this recipe as my first one from your site. Absolutely yummy and easy to make! My husband and I gobbled it up so fast, perfect for a cold winter’s night! Will absolutely make again!
Natasha says
I'm so happy you two enjoyed it!! Thanks for taking the time to write me a comment. 🙂 XO
Laura says
Could I make this in the crock pot?
Natasha says
Hi! Hmmm... you could try adding the cream cheese at the end maybe?
Tara says
We made this today exactly as stated and it was so good. Used all the toppings.
My kids are raving about it as usual.
Thanks!
Natasha says
So happy to hear that!! 😀
Masooma Z says
Made this last night and it was absolutely delicious. Added all the recommended toppings and it was enjoyed by the entire family. This one is definitely a keeper which I'll be making again.
Natasha says
Wonderful!! Thanks for taking the time to leave me a review, Masooma! 🙂
Ryne Muller says
What would you suggest a substitute for cream cheese. I can’t stand the stuff. Otherwise, looking forward to making this soon
Natasha says
Greek yogurt maybe? You could leave it out and add some extra lime juice to add tanginess.
Amy says
This was a big hit in our house. I added corn and brown rice and doubled the recipe. I also baked the chicken ahead of time with olive oil, salt & pepper and shredded it. It was awesome! Thanks for the great recipe. My family wants it in the regular rotation!
Natasha says
I'm so glad everyone liked it! 🙂
Hannah M. says
This is on my stove finishing up as I type this and it smells so good!! I can't wait to eat it
Natasha says
Enjoy! 🙂
Tiffany says
This Chili came out great! I would recommend following it exactly. The cream cheese really adds to the creaminess. I also added all of the recommended toppings. It was a great addition to the flavor. Thank you for always posting delicious recipes!
Natasha says
You're very welcome!! Thank you for leaving me a comment! 😀 XO
Rita McEntire-Laws says
This is THE BEST recipe I have found in YEARS! It is super quick, easy and satisfying! I will def double it next time since everyone devoured it and went for seconds! I had the leftovers for breakfast this morning so what does that tell ya! I follow S+L on Instagram and these recipes are always practical and DELICIOUS - sure breaks up the monotony of boring weeknight meals. I am making the ground beef gnocchi tonight and I am way too excited about it, ha! Thank you Salt and Lavender!
Natasha says
Aww you’re so welcome!! Your comment made my day. Thanks so much for following along. ♥️♥️♥️
Kim Altheide says
I made this last week and it was great! My husband who normally isn't a fan of chicken Chili loved it as well. I did have to substitute the green chilis. I didn't have any on hand so i used 1/2 jar of Salsa Verde (mild) and it was fabulous. I can't wait to make it again!
Natasha says
That is a smart idea!! So glad you liked it.
Heather says
I made this for a gathering of 10, along with another chili. While it got rave reviews and compliments, when I was making it I found 2 cups of chicken broth to be WAY too little liquid. It was chunky and barely classified as soup. I added another 2 cups water plus a good large spoonful of Better Than Bullion chicken flavor. Then added the cream cheese, it still thickened up and became creamy just fine, and it was just right. People loved it. If I had kept the recipe at 2c broth and so chunky, I doubt it would have satisfied. Great recipe base, but in my opinion it is much better with more liquid! I have never seen a soup recipe before (and I make a LOT of soups) with just 2 cups liquid.
Natasha says
Hi! This is kind of a tricky one since everyone seems to have an opinion on how much liquid chilis should contain. I always think of chili as more of a stew. If I wanted it to be a soup then yes, I would add a bit more liquid, and I'd just call it a soup lol. With the 2 cups it's still quite liquidy (to me it's not a super thick texture... kinda like a soup, yes, but with less broth overall), but to me it still falls under the "chili" umbrella. In any case, I'm glad it was a hit, and I'm glad you were able to tweak it to your liking. 😉
Midori says
I made this yesterday and it turned out really well! It was so easy to make and tasted like something from a restaurant! I used salt free chicken stock and just added salt to taste. So nice for cold winter days 🙂
Natasha says
I'm so happy you enjoyed it!! Thanks so much for letting me know, Midori! 🙂
Caroline says
Have you tried this with Greek yogurt? IE is there a lower cal version of this??
Natasha says
Nope, I haven’t, sorry.
Larissa says
How would you rate the spice level?
Natasha says
Very low if you use mild green chilies.
Jaylynkay says
Would really love to make this new recipe tonight! What would you think about adding black beans instead of white?
Natasha says
Sure, I think it would be delicious!
Mellani says
Definitely a favorite! (As I have it cooking on the stove) I’m always cooking something different, but my boyfriend asked that I put this one in rotation! Thank you for all the amazing recipes!!
Natasha says
Aww that's so nice to hear! Thanks for leaving me a comment, Mellani!
June Bieker says
I just found this recipe and can't wait to try it. Sounds so yummy and easy, especially with rotisserie chicken. I have sent a copy to all my friends and even posted on my Facebook feed. Have had others ask for it to be sent email (those who don't do social media and yes, there are several of those holdouts, lol). Looking forward to more easy, good recipes. Have become a member of your FB page.
Natasha says
Thanks for following along on Facebook, and I appreciate you sharing the link with your friends! 🙂 Hope you like the recipe! Let me know how it goes!
Ashley says
Wow! Made this for the first time and it is soooo delicious. I usually find white chili’s bland and this isn’t. I used shredded chicken cooked in a crockpot instead and worked great, and also found that Trader Joe’s chili lime seasoning was a great addition! Thanks for such an easy and flavorful recipe!
Natasha says
You are very welcome!! So happy you liked it, Ashley 🙂
Joy Rana says
Creamy chicken and Chillies, Delicious and yummy, liked it, thanks for sharing , waiting for next one.
Natasha says
You're welcome, Joy!
Christy says
Could you forego the chicken and sub veggie broth and make it vegetarian? Would you add more beans?
Natasha says
Sure, I think that would work!
Linda says
If I am dairy free do you have any suggestions on how to make it without the cream cheese?
Thanks
Natasha says
Hi Linda! I would probably leave it out. I haven't experimented much with dairy-free substitutes for things like cream cheese. If you normally cook with one, you could add it instead. The cream cheese provides some tanginess, so I would add a squeeze of lime to compensate.
Lyn says
I'm dairy free too and I made this last night with half a tub of WayFare Dairy Free Cream Cheese that I get at my local organic food market. It's the best I've found. Worked beautifully and was even better today!
Thanks for a great recipe!
Natasha says
So glad it worked! Thanks for the tip!
MCL says
My favorite creamy trick: blitz an extra can of white beans with a little broth and add in! Easy for any brothy recipe. Planning to do this weekend. Maybe add a little lime juice to the food processor to mix that flavour through.
Natasha says
Good idea!
Tricia B. says
Would this chili freeze well?
Natasha says
I think it should be ok if you reheat it on a low heat.
theodora says
I love this recipe. Been force feeding it too family and my son will take it to college. Thank you!
Natasha says
That's awesome!! I am so happy to hear that 🙂
Kelsey says
This was delicious! I went the instant pot route and it was the easiest weeknight meal with great flavor.
Natasha says
So happy to hear it, Kelsey!
Carolyn says
This was tasty but never really thickened up for me. It was more milky rather than creamy. I think this could benefit from the addition of a roux or some other thickening agent.
Natasha says
Hi Carolyn! Hmm... this recipe is not intended to be super thick (soup-like texture)... but I definitely found it to be quite creamy with all that cream cheese. You could definitely do a roux to thicken it up, though. I'm glad you liked the flavor at least.
Meghan Breyer says
OMG! I have made this twice now and the second time I even doubled the recipe so I would have more leftovers. I find myself craving this, which is unusual for me because I am usually a carbs addict. SO SO delish and easy!! The topping suggestions make the dish even more special!
Natasha says
I am soo happy you liked it, Meghan!! 🙂 Thanks for letting me know!!
Ajay Rana says
Yum, Yum, Yum .....How many times say yum ....Really i love this delicious creamy white chicken chili !! I can't wait to catch up with all your ‘news’!!
Natasha says
So happy you like it!