The Ultimate Creamy White Chicken Chili Recipe
This Flavorful White Chicken Chili
This creamy, cozy dinner is ready in just 35 minutes! Add some fresh toppings, and it’s an irresistible meal for those busy weeknights.
Why I Love It
It’s no surprise this one-pot chili is my all-time favorite. It’s quick, creamy, and packed with chicken—everything I adore! It’s a great alternative to a classic tomato-based chili like my Beef Chili when you’re craving something a little richer.
This white chicken chili isn’t what I’d call spicy, but it’s full of personality with a warm and fragrant spice mix. Kids will love it too! The luxurious, creamy broth makes it more like a soup—it’s one of those meals where you’ll want to lick the bowl clean.
What I Use
- Onion and garlic – my go-to aromatic base. I like Vidalia onions, but yellow works great too.
- Olive oil – perfect for sautéing.
- Chicken – boneless, skinless breasts are my choice, but thighs or even ground chicken work well.
- Broth – chicken broth enhances the savory flavor.
- Green chilies – mild ones from the can are perfect here. Look for them in the Mexican or international aisle.
- Dried oregano, ground cumin, chili powder – my signature spice mix. Standard chili powder isn’t typically spicy.
- White beans – I love cannellini, but great northern or navy beans are excellent too.
- Cream cheese – this is the secret to making it so rich. Philly brand is my top pick.
Quick Tip: Using Cooked Chicken
Got leftover rotisserie or shredded chicken? Go for it! Just cut the cooking time by 5 minutes to keep the chicken from drying out.
How I Make It
- Start by sautéing the onion until lightly browned in a large pot or Dutch oven.
- Add the chicken pieces and cook for a few minutes until they’re no longer pink.
- Stir in the garlic, broth, green chilies, oregano, cumin, chili powder, and white beans.
- Let it simmer gently, then add cream cheese and cook for a few more minutes until warmed through.
- Season with salt and pepper, add your toppings, and dig in!
Tools I Swear By
- This garlic press makes mincing garlic effortless—no sticky fingers!
- My trusty can opener is still as good as the day I bought it.
- I use this Dutch oven for nearly everything, and it’s perfect for this recipe.
Substitutions & Variations
- Want more heat? Go for spicy green chilies, a pinch of cayenne, or chopped jalapeños.
- Don’t have cream cheese? Use heavy cream (start with 1/2 cup) and add lime juice for a tangy touch. Sour cream also works!
- Toss in a handful of spinach at the end for an extra dose of greens.
- This recipe makes about four hearty portions (or six smaller ones), so double up if needed.
My Favorite Toppings
- Fresh lime juice for a burst of acidity.
- A dollop of sour cream or Greek yogurt for tang.
- Chopped avocado or guac for creaminess.
- Tortilla strips or chips for crunch.
- Cilantro, scallions, or sliced jalapeños for flavor.
- Shredded cheese like a Mexican blend or Monterey Jack for extra indulgence.
Leftovers & Storage
- This chili keeps wonderfully in the fridge for 3-4 days in an airtight container.
- Reheat gently in a saucepan or microwave until warmed through.
- You can freeze it, but the texture might change slightly because of the dairy. It’ll still taste amazing!
Creamy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 chicken breasts cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 14 ounce cans white beans drained
- 2 4 ounce cans mild green chilies with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese 1/2 block of Philly softened
- Salt & pepper to taste
Instructions
- Add the olive oil to a large pot over medium heat, and sauté the onion for 5-7 minutes (I like to let it brown a little for extra flavor).
- Add the chicken pieces and cook for a few minutes until they’re no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring the chili to a boil. Reduce the heat so it’s simmering, and cook for 10 minutes.
- Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it’s warmed through.
- Season chili with salt & pepper as needed. Serve it up and top as desired.
Notes
- I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
- I like the tanginess the cream cheese gives this recipe, but you could instead use heavy cream if you wish (I’d start with 1/2 cup). I’d add some lime juice to compensate for the lack of tanginess if you do this. Sour cream would also work if you don’t have cream cheese.
- Serves 4-6.
- Want to make this recipe in your electric pressure cooker? Try my Instant Pot white chicken chili recipe.
- This chili recipe is also in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook.
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
