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Easiest Creamy White Chicken Chili Recipe

A close-up of a bowl of creamy white chicken chili recipe, topped with shredded cheddar cheese and fresh cilantro.
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Make this easy white chicken chili on the stovetop for a quick, creamy, and comforting weeknight dinner. This recipe uses simple ingredients for maximum flavor.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup frozen corn
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, rinsed white beans, diced green chilies, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until the cheese is fully melted and the chili is creamy. This step makes the best white chicken chili.
  5. Stir in the heavy cream and frozen corn. Heat through for about 5 minutes, but do not boil after adding the cream.
  6. Taste the chili and season with salt and black pepper as needed.
  7. Serve hot with your favorite toppings. This is a perfect comfort food recipe for a weeknight chili dinner.

Notes

  • For a thicker, creamier texture, remove about 1 cup of the chili mixture (mostly beans and broth) before adding the cream cheese, blend it until smooth, and then stir it back into the pot.
  • To adapt for the slow cooker: Combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
  • For the Instant Pot: Sauté the onion and spices using the Sauté function. Add the remaining ingredients (except cream cheese and cream). Cook on High Pressure for 5 minutes, followed by a Natural Pressure Release for 10 minutes. Stir in the cream cheese and cream until smooth.

Nutrition

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