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White Chicken Chili Recipe

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★★★★★

4.5 from 88 reviews

This White Chicken Chili recipe is a creamy, flavorful, and comforting dish perfect for chilly days. Made with tender chicken, white beans, green chilies, and a blend of warm Mexican spices, it offers a deliciously spicy yet creamy experience thanks to the addition of cream cheese. Whether made in a slow cooker for an easy, hands-off meal or prepared quickly on the stovetop, it is a family favorite that reheats well and can be topped with cheese, avocado, sour cream, or tortilla strips for extra indulgence.

Ingredients

Scale

Main Ingredients

  • 2 lbs Chicken Breast (or 1 rotisserie chicken for shortcut)
  • 1 Onion, diced
  • 1 Jalapeno, seeded and chopped (adjust for spice level)
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Mexican Oregano
  • Salt and Pepper to taste
  • 4 cups Chicken Broth
  • 1 (4 oz) can Chopped Green Chilies
  • 2 (15 oz) cans White Northern Beans, drained and rinsed
  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup fresh Cilantro, chopped

Toppings (Optional)

  • Freshly grated Mexican cheese (cheddar, Monterey Jack, or a blend)
  • Avocado slices
  • Sour Cream or Mexican Crema
  • Tortilla strips

Instructions

  1. Prepare Ingredients: If not using rotisserie chicken, cut chicken breasts into bite-sized pieces or leave whole if using slow cooker. Dice onion and jalapeno, removing seeds for less heat. Soften cream cheese by allowing it to come to room temperature.
  2. Slow Cooker Method – Combine Base: Place chicken breasts, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano, salt, pepper, and chicken broth into the slow cooker. Stir gently to combine.
  3. Cooking Slowly: Cover and cook on low heat for 5 to 6 hours until the chicken is tender and cooked through.
  4. Add Remaining Ingredients: About 1 hour before serving, add the chopped green chilies, white beans, cilantro, and softened cream cheese to the slow cooker. Stir until cream cheese is fully incorporated and ingredients are heated through.
  5. Quick Stovetop Method – Sauté Aromatics: Heat a small amount of oil in a large pot over medium heat. Add the diced onion and jalapeno and sauté until softened and translucent, about 5 minutes.
  6. Add Spices and Broth: Stir in chili powder, cumin, garlic powder, Mexican oregano, salt, and pepper. Pour in chicken broth and bring the mixture to a simmer.
  7. Add Beans and Chicken: Add the chopped green chilies, white beans, shredded rotisserie chicken (or cooked chicken), and cilantro to the pot. Stir to combine.
  8. Incorporate Cream Cheese: Add the softened cream cheese, stirring gently until fully melted and the chili is creamy and well-blended. Heat for a few more minutes until everything is warmed through.
  9. Serve: Ladle the chili into bowls and offer toppings such as grated cheese, avocado slices, sour cream, or tortilla strips for extra flavor and texture.

Notes

  • For less spice, remove seeds and membranes from jalapeno before adding.
  • Using a rotisserie chicken is a quick shortcut that reduces cooking time significantly.
  • Allow cream cheese to soften to room temperature before adding to ensure smooth melting.
  • This chili reheats very well, making it ideal for leftovers.
  • Adjust seasoning to taste throughout cooking, especially salt and pepper.
  • Toppings such as avocado, sour cream, and tortilla strips enhance the flavors and textures.

Keywords: White Chicken Chili, Creamy Chicken Chili, Slow Cooker Chicken Chili, White Bean Chili, Mexican Chicken Chili, Comfort Food, Winter Soup

Find it online: https://tastybella.com/white-chicken-chili-recipe-3/