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Creamy White Chicken Chili: Easy Weeknight Comfort Food

Close-up of a hearty serving of creamy white chicken chili, topped with fresh parsley and pepper.
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Make this rich, velvety white chicken chili on a weeknight. This easy, one-pot recipe uses tender shredded chicken and cream cheese for a satisfying, hearty meal perfect for chilly evenings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more for spice)
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • Optional Garnishes: Shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado slices

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer until cooked through, about 15 to 20 minutes. Remove chicken, reserving 1 cup of the cooking liquid. Shred the chicken using two forks.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and the reserved chicken cooking liquid. Add the rinsed and drained white beans and the diced green chiles. Bring the mixture to a simmer.
  4. Stir in the shredded chicken and the frozen corn. Reduce the heat to low.
  5. Add the cubed cream cheese one piece at a time, stirring constantly until the cheese melts completely and the chili becomes creamy and smooth. This step creates the velvety texture you want.
  6. Season the chili with salt and black pepper to your taste. Let it simmer gently for 5 to 10 minutes so the flavors combine.
  7. Serve hot with your choice of garnishes like shredded cheese, a dollop of sour cream, or fresh cilantro.

Notes

  • For a slow cooker option, combine all ingredients except the cream cheese in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream cheese during the last 30 minutes of cooking until melted.
  • If you prefer a thicker chili, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
  • You can substitute rotisserie chicken for the raw chicken to save time on a busy weeknight.

Nutrition

Find it online: https://rosatasty.com/creamy-white-chicken-chili-recipe/