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.
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
This easy white chicken chili recipe is creamy, hearty, comforting, and the perfect thing to serve at family gatherings or on game day.
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 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.
Recipe 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 used half a block of Philadelphia cream cheese.
- 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.
- Serves 4-6.
- Want to make this recipe in your electric pressure cooker? Try my Instant Pot white chicken chili recipe.
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!
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!