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Easy Creamy White Chicken Chili (Stovetop or Slow Cooker)

A white bowl filled with creamy white chicken chili topped with fresh chopped parsley.
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This easy white chicken chili recipe delivers comforting, creamy flavor perfect for a quick weeknight dinner or meal prep. You can make this hearty chili on the stovetop or in the slow cooker.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chiles, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1/2 cup chopped fresh cilantro, for garnish
  • Optional toppings: shredded Monterey Jack cheese, avocado slices

Instructions

  1. If using the stovetop: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add the chicken breasts, green chiles, both types of beans, chicken broth, cumin, oregano, salt, and pepper to the pot. Bring the mixture to a simmer.
  3. Reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Reduce the heat to the lowest setting. Add the cubed cream cheese, stirring constantly until it melts completely into the chili, creating a creamy texture. Stir in the heavy cream now if you are using it.
  6. If using the slow cooker: Place all ingredients except the cream cheese and heavy cream into the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken in the cooker. Stir in the cream cheese and heavy cream until smooth before serving.
  7. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro and your favorite toppings.

Notes

  • For a spicier chili, add 1/4 teaspoon of cayenne pepper or a diced jalapeño with the onions.
  • This recipe works well using pre-cooked rotisserie chicken; add it during the last 15 minutes of simmering on the stovetop or the last 30 minutes in the slow cooker.
  • This homemade chili is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

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