Creamy White Chicken Chili

This hearty chicken chili is bursting with flavor and comes together easily, no matter which method you choose: stovetop, slow cooker, or Instant Pot! It’s perfect for a chilly night, feeding a crowd, or a cozy weekend dinner.

Why This White Chicken Chili is a Winner

As the weather cools and comfort food cravings hit, a big bowl of chili is the ultimate answer. This recipe takes the classic creamy white chicken chili and simplifies it for a delicious and fuss-free meal.

There are countless chili variations out there, but this one focuses on bold flavors and a thick, satisfying texture. Plus, it’s incredibly versatile – make it on the stovetop for a quick weeknight dinner, let your slow cooker do the work, or whip it up in an Instant Pot for a hands-off approach.

Easy and Flavorful

This recipe is designed to be easy no matter which cooking method you choose. All three versions use the same list of ingredients, so you can pick what works best for you.

Chicken breasts are ideal for absorbing the delicious flavors of chilies, garlic, and lime, and they shred beautifully into the creamy base made with cream cheese. Frozen corn adds a touch of sweetness and a delightful textural contrast. And of course, no chili is complete without a variety of yummy toppings!

Gather Your Ingredients

Most of the ingredients in this chili are pantry staples, with a few fresh and frozen items for extra flavor and convenience. Here’s what you’ll need:

  • Butter
  • Onion
  • Garlic
  • Fresh cilantro
  • Dried cumin
  • Dried oregano
  • Boneless, skinless chicken breasts
  • Canned cannellini beans (or Great Northern beans)
  • Chopped green chiles
  • Frozen corn
  • Chicken broth
  • Cream cheese

Top it Off!

No matter how you make this chili, I always recommend serving it with shredded cheese and a variety of other toppings to create your perfect chili experience.

How to Make the Creamiest White Chicken Chili

Stovetop: This method creates a rich and creamy chili in under an hour. It’s my go-to for a relaxing weekend dinner!

  1. Heat a large pot over medium heat. Add butter, onion, garlic, cilantro, cumin, and oregano, and cook for 3-5 minutes.
  2. Add chicken breasts, beans, green chiles, corn, chicken broth, and salt. Bring to a simmer, then reduce heat, cover, and simmer for 20-30 minutes.
  3. While the chili simmers, cube and soften the cream cheese.
  4. Once cooked, remove the chicken breasts and shred them with forks.
  5. Stir the softened cream cheese into the chili base until melted.
  6. Add the shredded chicken back to the pot and enjoy!
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Creamy White Chicken Chili

Creamy White Chicken Chili

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This hearty chicken chili is bursting with flavor and comes together easily, no matter which method you choose: stovetop, slow cooker, or Instant Pot! It’s perfect for a chilly night, feeding a crowd, or a cozy weekend dinner.

  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 tbsp butter
  • 1 large onion, chopped
  • 34 cloves garlic, minced
  • ¼ cup chopped cilantro
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 ½ lb boneless, skinless chicken breasts
  • 1 (30 oz) can cannellini beans, drained
  • 1 (7 oz) can chopped green chiles
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 8 oz cream cheese, cubed (optional: low-fat)
  • Salt and pepper to taste

Garnishes (pick your favorites):

  • Cilantro
  • Scallions
  • Tortilla chips
  • Lime wedges
  • Shredded pepper jack cheese
  • Avocado

Instructions

Stovetop:

  • In a large pot, melt butter over medium heat. Add onion, garlic, cilantro, cumin, and oregano. Sauté 3-5 minutes.
  • Add chicken breasts, beans, green chiles, corn, broth, and salt. Bring to a simmer, cover, and cook 20-30 minutes.
  • While simmering, cube cream cheese. Remove chicken, shred with forks, and return to pot.
  • Stir in cream cheese, then season with salt and pepper. Garnish and enjoy!

Crockpot:

  • Follow steps 1 & 2 from Stovetop instructions (in a large skillet).
  • Transfer sauteed veggies to a slow cooker. Add remaining ingredients and cook on LOW 7-8 hours or HIGH 3-4 hours.
  • Shred chicken, return to pot, season, and garnish!

Instant Pot:

  • Set Instant Pot to Sauté. Follow steps 1 & 2 from Stovetop instructions.
  • Add remaining ingredients, lock lid, and pressure cook on HIGH 20 minutes.
  • Do a Quick Release, shred chicken, then stir in cream cheese. Sauté for 3-5 minutes if chili is thin.
  • Season, garnish, and enjoy!
  • Author: Anwar
  • Prep Time: 15
  • Cook Time: 25
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 229kcal
  • Sugar: 4g
  • Sodium: 792mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 77mg

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