Creamy White Chicken Chili

Why you’ll love it

In a surprise to no one, this one pot chili is my all-time favorite since it’s easy and quick, so creamy, and has chicken, all things right out of the S&L playbook. It’s a wonderful alternative to a tomato-based one like this beef chili when you’re craving something a little richer and even more comforting.

This white chicken chili is not what I’d describe as spicy, but it does have a personality to it with its warm and fragrant spice mix. I have a feeling that the kids will enjoy it too. With the luxurious creamy broth, this eats more like a soup, and it’s honestly hard not to lick the bowl!

What you’ll need

• Onion and garlic – our aromatic base. I usually choose Vidalia onions, but yellow is great too. I mince the garlic with this garlic press.
• Olive oil – for sautéing
• Chicken – we’re using boneless skinless chicken breasts for this recipe. Thighs would also work. I’ve even seen it with ground chicken or turkey.
• Broth – chicken broth enhances the savory flavor
• Green chilies – these come chopped in small cans in the Mexican or international aisle of the grocery store. I picked mild for this recipe.
• Dried oregano, ground cumin, and chili powder – my signature seasoning mix. Keep in mind that most varieties of standard chili powder aren’t actually spicy.
• White beans – I picked your standard cannellini beans, but I’ve also seen great northern beans used or even navy beans
• Cream cheese – what makes it so rich! I always go for Philly brand.

How to make white chicken chili

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Sauté the onion until lightly browned in a large pot or Dutch oven, and then add in the chicken pieces and cook for a few minutes.

Stir in the garlic, followed by the chicken broth, chopped green chilis, oregano, cumin, chili powder, and white beans.

Simmer for 10 minutes, then stir in the cream cheese and continue to cook for another few minutes until warmed through. Season with salt and pepper, add your toppings, and enjoy.

Substitutions and variations

• If you do want to kick up the heat a notch, I recommend using spicy green chilies and/or adding some cayenne pepper or chopped jalapeno peppers.
• While the tang of cream cheese is really nice, you could use heavy cream instead. I’d start with 1/2 cup and add some lime juice to compensate for the tanginess. Sour cream would also work.
• A handful of spinach thrown in at the end is a fantastic way to get more greens.
• This chili 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.