Print

Easy Creamy White Chicken Chili

Close-up of a bowl of creamy white chicken chili recipe topped generously with fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, hearty white chicken chili on the stovetop or in the slow cooker. It uses simple ingredients for a satisfying, weeknight-friendly meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional, for mild heat)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup sour cream or plain Greek yogurt (for creaminess)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Add chicken broth, onion, garlic, cumin, oregano, chili powder, salt, and pepper.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot.
  4. Stir in the rinsed and drained Great Northern beans and the undrained diced green chiles. Heat through for about 5 minutes.
  5. Reduce the heat to low. Add the cubed cream cheese to the pot, stirring constantly until it melts completely and the chili becomes creamy. Do not let the chili boil after adding the cream cheese.
  6. Stir in the sour cream or Greek yogurt until fully combined. Taste and adjust salt and pepper if needed.
  7. Serve the hearty chicken dinner hot, topped with fresh cilantro and a squeeze of lime juice.

Notes

  • For a slow cooker chicken chili, place all ingredients except cream cheese and sour cream in the crockpot. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred chicken, then stir in cream cheese and sour cream during the last 30 minutes of cooking.
  • If you prefer a thicker chili, mash about 1/2 cup of the white beans against the side of the pot before adding the cream cheese.
  • Serve this mild chili recipe with shredded cheese or tortilla strips for a game day chicken chili.

Nutrition

Find it online: https://cookingbycarla.com/chicken-chili-recipe/