When the wind howls outside, nothing beats a warm bowl of chili.
This creamy white chicken chili is the ultimate cozy winter meal. It is rich, filling, and so easy to make. You can have a hearty dinner on the table tonight.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknights. It uses simple pantry staples like canned beans and corn. The cream cheese adds a velvety texture everyone loves. It is much lighter than traditional red chili.
Your family will ask for seconds every single time. It truly is the perfect comfort food for chilly nights. You only need one pot to make it happen.
Simple Cooking Method
Everything happens in just one pot for easy cleanup. You simply sauté your aromatics and let the chicken simmer. Shredding the chicken is the only real work you do. Even beginner cooks will find this process totally doable. You will love how quickly this meal comes together.
Ingredients You’ll Need
Most of these items are pantry staples you already have.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds boneless skinless chicken breasts
- 24 ounces low-sodium chicken broth
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 2 cans (4 ounces each) diced green chiles
- 1 can (15 ounces) whole kernel corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese, softened and cubed
- 1/4 cup half and half
- 2 tablespoons fresh cilantro, chopped
Step-by-Step
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
- Add the diced onion and sauté for approximately 5 minutes until translucent and soft.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Place the chicken breasts into the pot and add the chicken broth, Great Northern beans, green chiles, corn, salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked through (internal temperature of 165°F).
- Remove the chicken breasts from the pot to a clean cutting board and shred using two forks.
- Return the shredded chicken to the pot and stir in the softened cream cheese and half and half.
- Continue to simmer uncovered for 5 to 10 minutes, stirring frequently, until the cream cheese is completely melted and the chili has thickened.
- Stir in the fresh cilantro and serve hot with optional toppings like avocado, lime wedges, or tortilla chips.
Best Ways to Enjoy It
Serve this chili steaming hot in your favorite big bowls. Top it with fresh avocado slices and a squeeze of lime. Crunchy tortilla chips are a must for dipping. This is wonderful for a casual winter gathering with friends. Set out a topping bar and let everyone help themselves.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. Reheat it gently on the stove over low heat. You might need a splash of broth to loosen it up. This recipe is great for meal prep lunches too.
Recipe Tips
- Use a rotisserie chicken to save even more time.
- Don’t skip the cumin for that authentic smoky flavor.
- Make sure your cream cheese is softened before adding.
- Add extra cayenne if you like a spicy kick.
- For a crowd, double the batch in a large pot.
- Stir frequently once the dairy is added to prevent scorching.
- Use low-sodium broth to control the saltiness easily.
Ways to Switch It Up
- Swap Great Northern beans for Cannellini beans for variety.
- Use mild green chiles for a very kid-friendly version.
- Stir in a handful of spinach at the end for greens.
- Use Greek yogurt instead of cream cheese for a tangier taste.
Common Questions
Can I use chicken thighs?
Yes, boneless chicken thighs work beautifully in this recipe. They stay very juicy and tender during the simmering process.
Is this chili spicy?
It is mild but very flavorful. If you want more heat, add extra cayenne or diced jalapeños.
Can I make this in a slow cooker?
Absolutely! Cook everything except the dairy on low for 6 hours. Stir in the cream cheese and half and half at the end.
I hope this creamy chili brings warmth to your kitchen this winter. It is a recipe that truly feels like a hug in a bowl. Happy cooking!
— Lidia
Best Creamy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 1.5 pounds boneless skinless chicken breasts
- 24 ounces low -sodium chicken broth
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 2 cans (4 ounces each) diced green chiles
- 1 can (15 ounces) whole kernel corn, drained
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese, softened and cubed
- 1/4 cup half and half
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
- Add the diced onion and sauté for approximately 5 minutes until translucent and soft.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Place the chicken breasts into the pot and add the chicken broth, Great Northern beans, green chiles, corn, salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked through (internal temperature of 165°F).
- Remove the chicken breasts from the pot to a clean cutting board and shred using two forks.
- Return the shredded chicken to the pot and stir in the softened cream cheese and half and half.
- Continue to simmer uncovered for 5 to 10 minutes, stirring frequently, until the cream cheese is completely melted and the chili has thickened.
- Stir in the fresh cilantro and serve hot with optional toppings like avocado, lime wedges, or tortilla chips.
