The humble cannellini bean is the true star here, breaking down slightly to thicken the broth into a creamy, velvety sauce. Its mild, nutty flavor is the perfect canvas for the green chiles and tender chicken.
I think that’s the magic of a great pot of Creamy White Chicken Chili. It’s not about one flashy ingredient, but how a handful of simple, honest things come together to create something profoundly comforting. It’s the kind of meal that simmers on the stove while you set the table, filling the kitchen with the warm, inviting scent of cumin and garlic. It’s a hug in a bowl on a chilly evening, a guaranteed crowd-pleaser for game day, and my secret weapon for using up leftover rotisserie chicken.
This particular recipe has become a cornerstone in my home cooking rotation because it’s the ultimate in versatility. Whether you have 30 minutes to spare on the stovetop or want to let a slow cooker do the work all day, this Creamy White Chicken Chili adapts. It’s forgiving, deeply flavorful, and delivers that rich, satisfying texture we all crave without any fuss. Let’s make a pot.
Table of Contents
Creamy White Chicken Chili
This comforting chili features cannellini beans that break down to create a velvety sauce. It is a versatile, family-friendly meal perfect for chilly evenings or gatherings. The recipe is adaptable for stovetop, slow cooker, or Instant Pot methods.
- Prep Time: 15min
- Cook Time: 35min
- Total Time: 50min
- Yield: 6 servings 1x
- Category: dinner
- Method: stovetop
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 2 (4 oz) cans mild diced green chiles
- 1 jalapeño, seeds removed and finely diced (optional)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (or to taste)
- 6 cups low-sodium chicken broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (15 oz) can great northern beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (8 oz) block cream cheese, softened and cubed
- ½ cup sour cream
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- For Serving: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, extra sour cream
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until soft. Add garlic, green chiles, and optional jalapeño. Cook for 1 minute until fragrant.
- Stir in cumin, oregano, and cayenne pepper. Cook for 30 seconds to toast the spices.
- Pour in chicken broth. Add raw chicken to the pot. Season broth with salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cover and poach chicken for 15-20 minutes until cooked through.
- Remove chicken to a plate and shred with two forks. Set aside.
- To the simmering broth, add both types of beans and frozen corn. Simmer uncovered for 10 minutes. Gently mash some beans against the pot side to thicken the broth.
- Reduce heat to low. Add cubed cream cheese and sour cream. Stir continuously until melted and smooth.
- Return shredded chicken to the pot. Stir in fresh lime juice. Taste and adjust seasoning. Heat through for 2-3 minutes, then serve with desired toppings.
Notes
For a lighter version, blend 1 cup of cooked beans with ½ cup broth until smooth and use instead of cream cheese. Do not add dairy to boiling liquid to prevent curdling. The lime juice at the end is essential for balancing flavors.
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 4
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 32
- Cholesterol: 95
Ingredients List
Creamy White Chicken Chili starts with a foundation of pantry-friendly ingredients that build layers of flavor. Here’s what you’ll need:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 2 (4 oz) cans mild diced green chiles
- 1 jalapeño, seeds removed and finely diced (optional, for heat)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (or to taste)
- 6 cups low-sodium chicken broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (15 oz) can great northern beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (8 oz) block cream cheese, softened and cubed
- ½ cup sour cream
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
For Serving:
- Fresh cilantro, chopped
- Shredded Monterey Jack or pepper jack cheese
- Diced avocado
- Tortilla chips or strips
- Extra sour cream
Smart Swaps: Use 4 cups of shredded cooked chicken (rotisserie is perfect) to skip cooking raw chicken. For a lighter touch, swap half the cream cheese for more sour cream or plain Greek yogurt added at the very end. No cannellini beans? Use all great northern beans. For a dairy-free version, blend 1 cup of the beans with ½ cup broth until smooth to mimic creaminess.
Timing
This Creamy White Chicken Chili is wonderfully flexible, but here’s a general guide:
- Prep Time: 15 minutes
- Cook Time: 35 minutes (Stovetop) / 4-8 hours (Slow Cooker) / 25 minutes (Instant Pot)
- Total Time: About 50 minutes for the stovetop method.
The stovetop version is about 30% faster than many traditional chili recipes because we’re not doing a long, slow simmer to break down tough meat—the chicken cooks quickly and stays tender.
Step-by-Step Instructions
Building the Flavor Base
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic, diced green chiles, and jalapeño (if using). Cook for another minute until fragrant.
- Toast the Spices: Stir in the cumin, oregano, and cayenne pepper. Let them cook for just 30 seconds with the veggies. This quick toasting wakes up their oils and deepens the flavor of your entire pot of Creamy White Chicken Chili.
Simmering the Chili
- Add Liquids and Chicken: Pour in the chicken broth. Add the raw chicken breasts or thighs to the pot. Season the broth generously with salt and pepper.
- Cook the Chicken: Bring the broth to a gentle simmer, then reduce the heat to medium-low. Cover and let the chicken poach for 15-20 minutes, or until cooked through and easily shredded with a fork.
- Shred the Chicken: Remove the chicken to a plate and use two forks to shred it into bite-sized pieces. Cover and set aside.
Creating the Creamy Finish
- Add Beans and Corn: To the simmering broth, add both types of rinsed beans and the frozen corn. Let the chili simmer, uncovered, for about 10 minutes. Use a potato masher or the back of a spoon to gently mash some of the beans against the side of the pot—this is the secret to a naturally thickened, creamy broth.
- Incorporate Creaminess: Reduce the heat to low. Add the cubed cream cheese and sour cream. Stir continuously until the cream cheese has fully melted and the mixture is smooth and creamy.
- Finish and Serve: Return the shredded chicken to the pot. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne. Let it heat through for 2-3 minutes, then serve immediately with your favorite toppings.
Nutritional Information
A serving (about 1.5 cups) of this Creamy White Chicken Chili provides approximately:
- Calories: ~420
- Protein: 32g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 8g
This dish is a great source of lean protein from the chicken and fiber from the beans. The cannellini beans also offer iron and potassium. For a Healthy Chicken Chili Instant Pot or stovetop version, you can easily reduce the fat content by using light cream cheese and low-fat sour cream.
Equipment Needed
You don’t need anything fancy for the perfect Creamy White Chicken Chili.
- A large Dutch oven or heavy-bottomed soup pot (for stovetop).
- A 6-quart or larger slow cooker (for the hands-off method).
- A 6-quart or larger Instant Pot or other electric pressure cooker (for the speediest version).
- Basic kitchen tools: a sharp knife, cutting board, measuring cups/spoons, and a wooden spoon.
Why You’ll Love This Recipe
This Creamy White Chicken Chili earns its spot as a weekly favorite for so many reasons.
- Ultimate Versatility: It’s a true one-pot wonder for the stovetop, a set-and-forget dream for the slow cooker, and a lightning-fast Instant Pot Chicken Chili Recipes hero. One recipe, three perfect methods.
- Family-Friendly Comfort: Mildly spicy, creamy, and packed with familiar flavors, this chili is a hit with both adults and kids. The toppings bar lets everyone customize their bowl.
- Meal Prep Champion: It tastes even better the next day and freezes beautifully. Making a double batch is always a smart move.
- Pantry Hero: It leans heavily on canned beans, broth, and frozen corn, making it a budget-friendly and accessible meal any time.
- Crowd-Pleasing Ease: Whether it’s a casual weeknight dinner or the main event for a gathering, this Creamy White Chicken Chili is effortlessly impressive and always satisfying.
Healthier Alternatives for the Recipe
You can absolutely tailor this Creamy White Chicken Chili to fit different dietary needs without sacrificing the cozy, creamy essence.
- Dairy-Free/Lighter Creaminess: Omit the cream cheese and sour cream. Instead, blend 1 to 1.5 cups of the cooked cannellini beans with 1 cup of broth until completely smooth. Stir this puree back into the pot. It creates a remarkably rich, creamy texture.
- Keto/Low-Carb: For a Keto Chicken Chili Instant Pot or stovetop version, simply omit the corn and the great northern beans. Increase the chicken by ½ pound and add an extra can of green chiles. Use full-fat cream cheese and sour cream. The cannellini beans can be replaced with more diced vegetables like cauliflower florets.
- Higher Protein: The recipe is already protein-packed! To boost it further, use all chicken thighs for more flavor and fat, or stir in a scoop of plain Greek yogurt at the end instead of sour cream.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check your chicken broth labels to ensure no gluten-containing additives.
Serving Suggestions
The fun of a great Creamy White Chicken Chili is in the toppings. Set up a little station and let everyone build their perfect bowl.
- Classic Toppings: A big handful of shredded cheese, a dollop of cool sour cream, and a sprinkle of fresh cilantro are non-negotiable for me.
- For Crunch: Tortilla chips (crumbled on top or for dipping) or crispy tortilla strips add the perfect texture contrast.
- Fresh & Bright: Diced avocado or a squeeze of fresh lime juice cut through the richness beautifully.
- For Heat: Sliced fresh jalapeños or a dash of hot sauce.
- On the Side: A simple green salad, warm cornbread, or crusty bread for dipping completes the meal. It’s also fantastic served over a baked potato for the ultimate comfort plate.
Common Mistakes to Avoid
A few small tips will guarantee your Creamy White Chicken Chili is perfect every time.
- Not Browning the Aromatics: Don’t rush the step with the onions, garlic, and spices. Letting them soften and toast in the oil builds a critical flavor foundation you can’t get by just dumping everything in.
- Overcooking the Chicken: If using raw chicken in the pot, poach it just until cooked through (165°F). Overcooked chicken becomes dry and stringy when shredded. For the Easy Chicken Chili Instant Pot method, a natural pressure release helps keep the chicken juicy.
- Adding Dairy at a Boil: Always reduce the heat to low before adding the cream cheese and sour cream. Adding them to a boiling pot can cause the dairy to separate or curdle, giving your chili a grainy texture.
- Skipping the Acid: The lime juice at the end is not optional! It’s the secret weapon that balances the rich creaminess and makes all the flavors pop. Taste before and after adding it—you’ll see.
- Forgetting to Thicken: If your chili seems too thin after adding the dairy, let it simmer uncovered for an extra 5-10 minutes. Remember, mashing some of the beans is your best natural thickener.
Storing Tips for the Recipe
This Creamy White Chicken Chili is a fantastic make-ahead meal.
- Refrigerating: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge. Note: Dairy-based soups can sometimes separate slightly when frozen and reheated. It will still taste great, but for best texture, you can freeze the chili before adding the cream cheese and sour cream. Thaw, reheat, then stir in the dairy.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. If it has thickened too much, add a splash of chicken broth or water to reach your desired consistency. For a single serving, microwave in 60-second intervals, stirring in between.
Conclusion
At its heart, this Creamy White Chicken Chili is more than just a recipe; it’s a reliable source of warmth and satisfaction. It proves that with a few simple ingredients and one pot, you can create a meal that feels both special and completely effortless. Whether you choose the stovetop for its immediacy, the slow cooker for its convenience, or master How To Make Chicken Chili In Instant Pot for speed, you’re guaranteed a pot of comfort that will have everyone asking for seconds.
I hope this recipe finds its way into your regular rotation, becoming your own family’s favorite solution for busy nights, cozy weekends, and everything in between. If you’re looking for other creamy, comforting chicken soups, you might love our Delicious White Chicken Lasagna Soup or the incredibly flavorful Low Carb Crack Chicken Soup. For more hearty chili inspiration, our Crockpot Turkey Chili is another family favorite. And if you adore the slow cooker method, our Slow Cooker Chicken Tortilla Soup is a must-try.
Give this Creamy White Chicken Chili a try this week. Let me know how it turned out for you in the comments below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.
FAQs about Creamy White Chicken Chili
What is creamy white chicken chili made of?
Creamy white chicken chili typically features shredded chicken, white beans (like cannellini or great northern), chicken broth, green chiles, corn, and a blend of spices like cumin and oregano. Its creaminess often comes from cream cheese, heavy cream, or sour cream, along with a roux or cornstarch slurry for thickening.
What is white chicken chili supposed to taste like?
White chicken chili offers a milder, brighter, and often tangier flavor profile than traditional red chili. It's savory and hearty, with subtle heat from green chiles and a rich, creamy texture that balances the spices without being overly spicy.
What is the difference between chili and white chili?
The primary differences lie in the ingredients and flavor. Traditional chili uses red meat (beef), red beans, and a tomato-based broth with dark chili powder. White chili, conversely, uses white meat (chicken or turkey), white beans, a chicken broth base, and milder spices, often resulting in a lighter color and creamy consistency.
How do you thicken white chicken chili?
You can thicken white chicken chili by adding a cornstarch slurry (cornstarch mixed with a little cold water), a flour roux (flour cooked in butter or oil), mashing some of the white beans, or incorporating cream cheese or heavy cream which naturally adds body.
What to serve with white chicken chili?
White chicken chili pairs well with toppings like shredded cheese (Monterey Jack, cheddar), sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, and tortilla strips or crushed tortilla chips. Side dishes often include cornbread, a simple green salad, or rice.
Is white chicken chili healthy?
White chicken chili can be a relatively healthy meal, especially if made with lean chicken breast, plenty of vegetables, and a modest amount of cream or cheese. It's a good source of protein and fiber. To make it healthier, use low-fat dairy or Greek yogurt for creaminess, and reduce sodium.
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