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a bowl of creamy white chicken chili
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Creamy White Chicken Chili

This flavorful white chicken chili recipe is a creamy, hearty, and cozy family dinner that's ready in just 35 minutes! Add some fresh toppings, and you've got an irresistible chili that will be on repeat for busy weeknights.
Course Main Course
Cuisine American
Keyword creamy white chicken chili recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 573kcal

Ingredients

  • 1 medium onion chopped
  • 1 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 green chilies with juices
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 (14 fluid ounce) cans white beans drained
  • 4 ounces cream cheese (1/2 block of Philly) softened
  • Salt & pepper to taste

Toppings (optional, to taste):

  • Lime juice, avocado, cilantro, Tex-Mex cheese, tortilla strips, etc.

Instructions

  • Sauté the onion in a large pot for 5-7 minutes over medium-high heat (I like to let it brown a little for extra flavor).
  • Add the chicken pieces and cook for a few minutes 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.
  • Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 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.

Nutrition

Calories: 573kcal | Carbohydrates: 59g | Protein: 47g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 912mg | Potassium: 1735mg | Fiber: 14g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 24mg | Calcium: 259mg | Iron: 9mg