Easy White Chicken Chili Recipe

Introduction

This easy white chicken chili is a creamy, flavorful dish that’s perfect for cozy family meals. Whether made in a slow cooker or on the stovetop, it comes together quickly and always disappears fast at the dinner table.

Ingredients

• 2 lbs chicken breast (or 1 rotisserie chicken for a shortcut)
• 1 medium onion, diced
• 1 jalapeno, seeded and chopped (adjust for spice preference)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon Mexican oregano
• Salt and pepper, to taste
• 4 cups chicken broth
• 1 can (4 oz) chopped green chilies
• 2 cans (15 oz each) white northern beans, drained and rinsed
• 4 oz cream cheese, softened to room temperature
• ¼ cup chopped fresh cilantro

Instructions

1. Step 1: For slow cooker method, place chicken breast, diced onion, jalapeno, chili powder, cumin, garlic powder, oregano, salt, pepper, and chicken broth into the slow cooker. Cook on low for 5-6 hours.
2. Step 2: Stir in chopped green chilies, white beans, cilantro, and softened cream cheese. Continue cooking on low for 1 more hour until heated through and creamy. Shred chicken before serving if using whole breasts.
3. Step 3: For stovetop method, heat a little oil in a pot over medium heat. Sauté onion and jalapeno until tender, about 5 minutes.
4. Step 4: Add chili powder, cumin, garlic powder, oregano, salt, pepper, and chicken broth. Bring to a simmer.
5. Step 5: Stir in green chilies, beans, shredded cooked chicken, cilantro, and cream cheese. Heat for 10-15 minutes until creamy and warmed through.

Tips & Variations

• For less heat, remove seeds and membranes from the jalapeno or substitute with a mild pepper.
• Using a rotisserie chicken speeds up the stovetop method and adds extra flavor.
• Add freshly grated Mexican cheeses as a topping for easy melting and extra richness.
• Try topping with avocado slices, sour cream or Mexican crema, and crunchy tortilla strips for varied textures.
• Allow cream cheese to come to room temperature before adding for smoother blending into the chili.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Yes, keep the jalapeno seeds and membranes or add extra chopped jalapenos or a pinch of cayenne pepper to boost the heat.

Can I use canned chicken instead of fresh chicken?

While fresh or rotisserie chicken gives the best texture and flavor, canned chicken can be used in a pinch. Add it towards the end of cooking to avoid overcooking.

Easy White Chicken Chili Recipe

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4.4 from 464 reviews

This Easy White Chicken Chili is a creamy, flavorful, and comforting dish perfect for chilly days. Made with tender chicken breast, white beans, green chiles, and a blend of Mexican spices, this chili offers a mild spicy kick balanced by the creaminess of cream cheese. It can be made either in a slow cooker for a hands-off approach or quickly on the stovetop in under 40 minutes, making it a versatile family favorite that’s satisfying and delicious.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 6 hours (slow cooker) or 40 minutes (stovetop)
• Total Time: 6 hours 15 minutes (slow cooker) or 55 minutes (stovetop)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs chicken breast (or 1 rotisserie chicken, shredded)
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and finely chopped (optional for less heat)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp Mexican oregano
• Salt and freshly ground black pepper, to taste
• 4 cups chicken broth
• 1 can (4 oz) chopped green chilies
• 2 cans (15 oz each) white northern beans, drained and rinsed
• 8 oz cream cheese, softened to room temperature
• 1/4 cup fresh cilantro, chopped

Toppings (Optional)

• Freshly grated Mexican cheese blend
• Diced avocado
• Sour cream or Mexican crema
• Tortilla strips

Instructions

1. Prepare Ingredients: Dice the onion, finely chop the jalapeno after removing seeds for milder heat, and chop the cilantro. If using raw chicken breast, prepare by trimming and cutting if desired.
2. Slow Cooker Method – Combine Base Ingredients: Place chicken breasts, diced onion, chopped jalapeno, chili powder, cumin, garlic powder, Mexican oregano, salt, pepper, and chicken broth into the slow cooker. Stir gently to combine all spices well.
3. Cook in Slow Cooker: Cover and cook on low for 5 to 6 hours, allowing the chicken to become tender and flavors to meld.
4. Add Remaining Ingredients: Shred the cooked chicken within the slow cooker or remove and shred separately, then return to the pot. Add chopped green chilies, white beans, chopped cilantro, and softened cream cheese. Stir well to incorporate cream cheese, and cook for an additional 1 hour on low to heat through and thicken the chili.
5. Stovetop Quick Method – Sauté Vegetables: Heat a tablespoon of oil in a large pot over medium heat. Add diced onion and jalapeno, sautéing until softened and translucent, about 5-7 minutes.
6. Add Spices and Broth: Stir in chili powder, cumin, garlic powder, Mexican oregano, salt, and pepper. Pour in the chicken broth and bring the mixture to a simmer.
7. Add Remaining Ingredients and Chicken: Stir in chopped green chilies, white beans, shredded cooked chicken, cilantro, and cream cheese. Mix until the cream cheese melts and the chili is creamy, about 5-10 minutes more.
8. Final Seasoning and Serve: Taste the chili and adjust seasoning with additional salt or spice if needed. Ladle into bowls and garnish with your choice of toppings like grated cheese, avocado, sour cream, or tortilla strips.

Notes

• For milder chili, remove seeds and membranes from the jalapeno before chopping.
• Using a rotisserie chicken is a great shortcut for quick preparation.
• Allow cream cheese to come to room temperature to help it blend smoothly into the chili.
• This chili reheats very well, making it perfect for leftovers or meal prep.
• Adjust the amount of chicken broth to achieve desired chili thickness.
• For a dairy-free option, omit cream cheese and substitute with a non-dairy cream alternative.

Keywords: white chicken chili, white bean chicken chili, slow cooker chili, creamy chicken chili, easy chicken chili, Mexican chili recipe