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Creamy White Chicken Chili

A close-up of a hearty bowl of white chicken chili recipe, featuring shredded chicken and white beans in a creamy sauce.
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This is an easy recipe for a rich and creamy white chicken chili, perfect for a simple weeknight dinner using either a stovetop or slow cooker method.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1 (4 oz) can diced green chiles, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cream cheese, cubed
  • 1/2 cup heavy cream or sour cream (optional, for extra creaminess)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese

Instructions

  1. Place the chicken breasts, onion, garlic, cannellini beans, green chiles, chicken broth, cumin, oregano, salt, and pepper into a slow cooker.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  3. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  4. Stir in the cubed cream cheese until it melts completely into the chili base.
  5. If using, stir in the heavy cream or sour cream until fully incorporated.
  6. Stir in the shredded cheese until melted and the chili is creamy.
  7. Taste and adjust seasonings if needed before serving.

Notes

  • For stovetop preparation, cook the onion and garlic in a large pot with a little oil until soft. Add the remaining ingredients except the cream cheese and dairy. Simmer for 30 minutes, then shred the chicken and finish as directed.
  • Shredded rotisserie chicken works well for a quicker preparation time.
  • Serve with toppings like avocado, cilantro, or tortilla strips.

Nutrition

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