Creamy White Chicken Chili
This white chicken chili recipe is so quick and easy to make, I couldn’t keep it all to myself. The weather is getting colder and this chili recipe is the perfect “warm me up” meal. With its creamy texture and blend of delicious, bold flavors, white chicken chili is a hearty soup designed to fill an empty stomach. Top your chili with fresh cilantro, sliced jalapenos, crispy tortilla strips, and a slice of lime if you really want to impress your hungry guests!
Why You’ll Love It
A good white chicken chili recipe is the perfect way to warm the soul. The rich, creamy broth that is so full of flavor makes this one of my favorite cold weather meals! Serve this with a dense and chewy garlic bread for dipping.
It’s also perfect for parents of picky eaters as the flavors are exciting and textures are soft and creamy. My toddler loves the broth so much, he will eat any veggie I offer as long as it’s hidden in the soup.
Make sure to check out my Chicken and Dumpling soup for another cozy, fall soup recipe!
Creamy White Chicken Chili Ingredients
Shredded Chicken – 2 cups of shredded chicken. Use precooked rotisserie chicken to save time in the kitchen.
Great Northern Beans – they are soft with a buttery texture. Perfect for soups!
Vidalia Onion – yellow onions that add a little bit of sweetness to the chili.
Green Chiles – diced and canned to make it simple. They add just a hint of spice and pickled flavor.
Canned Corn – to build upon flavor and texture. Go for sweet, whole kernel corn.
Garlic – peeled and minced to add a “background” flavor.
Cream Cheese– to thicken up the soup and give this chicken chili it’s signature flavor.
Light Cream – this can be swapped out for half and half if needed. It adds extra creaminess to the chili.
Chicken Stock – can be swapped out for chicken broth. This is the base for our chili.
Seasonings – cumin, oregano, cayenne pepper, chili powder, and chicken bouillon.
Toppings – Cilantro, sour cream, tortilla strips, shredded Monterey jack cheese and sliced jalapeno peppers.
How to Store Leftover White Chicken Chili
This is the PERFECT freezer meal! Store it in a freezer safe container (minus the toppings) for up to 6 months. It can also be served in an airtight container in the refrigerator for 5 days. Reheat in a pot on the stovetop or in the microwave.
My favorite way to preserve the flavor and prevent freezer burn is by using a vacuum sealer. This is my favorite brand that I can’t recommend enough!
Slow Cooker Variation
This creamy white chicken chili recipe is designed to be quick and easy, but if you want to set it and forget it, use a slow cooker! Just put all ingredients asides from the toppings and shredded chicken in a crock pot for 8 hours on low or 4 hours on high. When done, add in your shredded chicken and top with shredded Monterey jack cheese, sour cream, sliced jalapenos, fresh cilantro and crunchy tortilla strips.
My favorite slow cooker for this can be found here. It can hold 8 quarts which is great for a family of 4.
How to Make Creamy White Chicken Chili
Start by taking out all of your cold ingredients to allow them to get to room temperature. Set aside. Heat a heavy bottomed pot to medium-high heat and add 1 tbsp olive oil.
Chop up your onion and add to the pot. Allow to cook for 1 minute. Add in 5 cloves of peeled and minced garlic and allow to cook for an additional minute.
Add in 3 cups of chicken broth, 1 ½ tsp chicken bouillon, 2 tsp cumin, ½ tsp oregano, ½ tsp chili powder, and ½ tsp cayenne pepper.
Allow to heat through until it reaches a simmer. Reduce to medium-low heat, cover with a lid, and allow to simmer for 10-15 minutes.
Remove lid and bring the heat back up to medium. Add in one 8oz package of cream cheese (Philadelphia is the best brand you can go with). It will look a little chunky as it melts but these will continue to melt down until it’s nice and creamy. I promise! Stir frequently until it has completely melted into the broth.
Add in ¼ cup of light cream stirring frequently as it’s added. Once fully blended into the soup, add in 3 cups of shredded chicken, 2 cans of Great Northern beans, 1 can of corn, and a 4 oz can of diced green chiles. Stir until blended into the chili.
Now for the fun part! Top with shredded Monterey Jack cheese, a chopped jalapeno pepper, fresh cilantro, a dollop of sour cream, and crispy tortilla strips. Doesn’t it look beautiful?! I guarantee it tastes even better.
It’s all ready to eat. I HIGHLY recommend serving with a fresh, thick slice of bread that is sturdy enough to soak up the chili broth. I used a garlic herb baked bread and slice it into 2 inch thick slices for dipping and it was absolutely delicious. Enjoy!
Disclaimer: This post contains affiliate links for products I love and have personally tried myself. I may earn a small commission off the sale of these items. I hope you love them as much as I do!
Creamy White Chicken Chili Recipe
Ingredients
- 3 cups Shredded Chicken about 2 shredded chicken breasts
- 2 cans Great Northern Beans 15 oz, drained
- 1 whole Vidalia Onion peeled and chopped
- 1 can Green Chiles 4 oz, drained
- 1 can Sweet Corn 15 oz, drained
- 1 tbsp Olive Oil
- 5 cloves Garlic peeled and chopped
- 8 oz Cream Cheese Philadelphia brand
- ¼ cup Light Cream can be substituted for half and half or regular cream but not regular milk
- 3 cups Chicken Stock broth can be used too
- 2 tsp Cumin
- ½ tsp Oregano
- ½ tsp Cayenne Pepper
- ½ tsp Chili Powder
- 1½ tsp Chicken Bouillon
Toppings
- Cilantro
- Sour Cream
- Shredded Monterey Jack Cheese
- Sliced Jalapeno
- Crispy Tortilla Strips
Instructions
- Start by taking out all of your cold ingredients to allow them to get to room temperature. Set aside.
- Heat a heavy bottomed pot to medium-high heat and add 1 tbsp olive oil. Chop the onion and add to the pot. Allow to cook for 1 minute. Add in 5 cloves of peeled and minced garlic and allow to cook for an additional minute.
- Add 3 cups of chicken broth, 1 ½ tsp chicken bouillon, 2 tsp cumin, ½ tsp oregano, ½ tsp chili powder, and ½ tsp cayenne pepper. Heat until it reaches a simmer. Reduce to medium-low heat, cover with a lid, and allow to simmer for 10-15 minutes.
- Remove lid and bring the heat back up to medium. Add 8 oz package of cream cheese. It will look a little chunky as it melts but will continue to melt down until it’s creamy. Stir frequently until it has completely melted into the broth.
- Add ¼ cup of light cream stirring frequently as it’s added. Once fully blended into the soup, add in 3 cups of shredded chicken, 2 cans of Great Northern beans, 1 can of corn, and a 4 oz can of diced green chiles. Stir until blended into the chili.
- Top with shredded Monterey Jack cheese, a chopped jalapeno pepper, fresh cilantro, a dollop of sour cream, and crispy tortilla strips. Serve with fresh bread.
- Enjoy!