White Chicken Chili: Your Go-To Creamy and Easy Recipe
A creamy, comforting white chicken chili recipe featuring tender chicken, white beans, and fire-roasted green chiles simmered together with a blend of aromatic spices. This versatile dish can be made using stovetop, slow cooker, or Instant Pot methods, delivering a rich, flavorful, and easy-to-make chili perfect for weeknight dinners or cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
The Protein
- 2 pounds chicken breasts or thighs (can substitute with shredded rotisserie chicken)
The Beans & Chiles
- 3 cans (15 oz each) white beans, drained and rinsed (Great northern or cannellini beans)
- 2 cans (4 oz each) diced green chiles (fire-roasted for depth or mild for family-friendly)
The Creamy Components
- 1 cup heavy cream (can substitute with half-and-half or coconut cream)
- 4 oz cream cheese (can substitute with Greek yogurt or cashew cream)
- ½ cup sour cream (can substitute with Greek yogurt or coconut yogurt)
- 4 cups chicken broth (can substitute with vegetable or bone broth)
Spices & Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Optional Add-Ins
- 1 cup corn kernels
- Diced bell peppers
- Jalapeños for heat
- Lime juice for brightness
- Fresh cilantro for garnish
Instructions
- Sauté the Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant. This step builds depth of flavor, so don’t rush it.
- Add Spices: Stir in cumin, oregano, chili powder, and garlic powder. Toast the spices for 30 to 60 seconds until aromatic to intensify their flavor.
- Build the Base: Pour in 4 cups of chicken broth and add the diced green chiles. Bring the mixture to a gentle simmer, scraping up any flavorful bits from the bottom of the pot.
- Cook the Chicken: Add raw chicken breasts or thighs to the pot, cover, and simmer until cooked through (internal temperature reaches 165°F), about 15-20 minutes. Remove chicken, shred with two forks, and return shredded chicken to the pot. If using pre-cooked rotisserie chicken, skip this step and add shredded chicken in the next step.
- Add Beans & Simmer: Stir in drained and rinsed white beans. Let everything simmer together for about 10 minutes so the flavors meld beautifully.
- Create the Creaminess: Reduce heat to low. Stir in cream cheese until melted, then add heavy cream and sour cream. Stir gently until smooth and heated through. Avoid boiling after adding dairy to prevent separation.
- Season & Serve: Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if desired. Garnish generously with fresh cilantro or other preferred toppings. Serve hot and enjoy!
Notes
- If chili is too thin, thicken by stirring in a slurry made with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, mashing some beans against the pot for starch release, or adding extra cream cheese (2-4 oz).
- If chili is too thick, add extra chicken broth ¼ cup at a time to reach desired consistency.
- For more spice, add diced jalapeños, a pinch of cayenne pepper, or favorite hot sauce.
- To reduce heat, use only mild green chiles, decrease chili powder to 1 teaspoon, and add a tablespoon of honey for balance.
- Slow cooker and Instant Pot methods are available for convenience and speed, respectively, without sacrificing flavor.
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, chicken and white beans, comfort food, weeknight dinner
