This creamy white chicken chili is one of my favorite comforting recipes of all time. It’s loaded with cream cheese, chicken, white beans, and green chiles for a mildly spicy chili that’s just so delicious. I love to cook up a batch of this famous chicken chili for family dinners, game days, or to store up for winter. Did I mention this is ready in less than an hour?
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My easy white chili is filled with chicken, beans, green chiles, cream cheese, and lots of other ingredients that make it so delicious and creamy. It’s been one of my family’s favorite fall and winter comfort foods for years and years. I love to make a big batch to freeze for a snowy day!
What’s in This White Chicken Chili Recipe?
- Onion + Garlic: Create a savory base of flavor for the chili.
- Lime Juice: Balances out the creaminess of the chili by adding acidity.
- Chicken: Use fully cooked chicken in this chili recipe. You can cut leftovers into cubes, or use shredded chicken. Grab a rotisserie chicken from the grocery store for the easiest option.
- Chicken Broth: Makes up the base of the soup. I prefer low-sodium.
- White Beans: Great Northern white beans are best, but you can also use cannellini beans or white kidney beans.
- Green Chiles: These add that delicious spicy heat you’d expect from Tex-Mex and southwest cuisines.
- Spices: You’ll find a mix of herbs and spices in this recipe, including chili powder, cayenne pepper, oregano, cumin, salt and pepper. I also use cilantro, but you can skip it if you don’t like it.
- Cream Cheese: This makes the chili sooo creamy and smooth. You can use low-fat or full-fat.
- Heavy Cream: This also helps to create that signature creamy chili texture.
Tips for Success
- If you want to cook your own chicken for this recipe, I recommend using this Instant Pot shredded chicken. But you can cook it with your favorite method up to 2 days ahead of time, and keep it in the fridge until you make the chili.
- You could swap out turkey in place of chicken if you prefer.
- The cream cheese really helps to thicken up this chili, and the longer it simmers, the thicker it will get. If it’s still too watery or soupy, make a slurry (1 tablespoon of cold water and 1 tablespoon of flour or cornstarch) to stir in.
- This recipe is meant to be quick and easy, so it will be ready to go after just 30 minutes on the stove. However, simmering longer will make it thicker and more flavorful.
How to Store and Reheat
Store leftover creamy white chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I recommend separating the chili into smaller portions so you can take one container out to reheat at a time. If you want to store it in freezer bags, pour it into a bag with a bit of space left at the top (don’t overfill it). Then lay the bag(s) flat on a baking tray, and place in the freezer until fully frozen. Then you can rearrange the bags as needed for longer storage.
To reheat, let thaw overnight in the refrigerator before gently warming on the stovetop, stirring regularly. You can mix in a bit more heavy cream to help get that creamy chili texture back.
Serving Suggestions
A bowl of this creamy white bean chicken chili (loaded up with lots of toppings) is plenty filling on its own. But I also like to add some bread, like my easy skillet bread or classic cornbread.
If you want to add some veggies to dinner, make my crispy Air Fryer broccoli, roasted mushrooms, or corn on the cob.
5-Star Review
“Wow! Best white chicken chili I have made! Seriously this is amazing!! I made no adjustments…It is perfect!” -Tammy
Creamy White Chicken Chili Recipe
Ingredients
- 2 onions diced
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 pounds cooked chicken cubed (or 2 lbs cooked shredded rotisserie chicken)
- 32 ounces low-sodium chicken broth (1 carton)
- 62 ounces great northern white beans fully drained and rinsed (4 (15.5-ounce) cans)
- 12 ounces diced green chiles drained (3 (4-ounce) cans)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ½ cup chopped fresh cilantro
- 8 ounces low-fat cream cheese cubed (1 brick)
- 1 cup heavy cream
Optional Toppings
- Tortilla chips or strips
- Jalapeños
- Cilantro
- Shredded cheese
- Sour cream
- Avocado
Instructions
- In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.2 onions, 1 tablespoon minced garlic, 1 tablespoon olive oil, 2 tablespoons lime juice
- Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Crock Pot Instructions)2 pounds cooked chicken, 32 ounces low-sodium chicken broth, 62 ounces great northern white beans, 12 ounces diced green chiles, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon chili powder, ½ cup chopped fresh cilantro
- Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.8 ounces low-fat cream cheese, 1 cup heavy cream
- Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.Tortilla chips, Jalapeños, Cilantro, Shredded cheese, Sour cream, Avocado
Video
Becky’s Tips
- Spicy White Bean Chili: For a spicy version of this chili (that’s not creamy), swap out the diced green chiles for 2 cups of salsa verde; the salt, pepper, cumin, oregano, and cayenne for ½ tablespoon of poultry seasoning; omit the lime juice, cream, and cream cheese; and add 2 diced jalapeño peppers and 1 poblano pepper.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make White Chicken Chili Step by Step
Sauté the Onion and Garlic: In a 6 qt Dutch oven or stock pot, saute 2 diced onions and 1 tablespoon of minced garlic in 1 tablespoon of olive oil and 2 tablespoons of lime juice over medium-high heat. Cook until the onions are fragrant and translucent.
Simmer the Soup: Add in 2 pounds of cooked chicken, 32 ounces (1 carton) of low-sodium chicken broth, 62 ounces (4 cans) of great northern white beans, 12 ounces (3 cans) of diced green chiles, 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, ½ teaspoon of cayenne pepper, 1 teaspoon of chili powder, and ½ cup of chopped fresh cilantro. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it’s the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best!
Make it Creamy: Turn off the heat and stir in 8 ounces (1 brick) of low-fat cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in 1 cup of heavy cream.
Top and Serve: Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
If I could leave 10 stars for this recipe I would! Every time I make this my family keeps saying they can’t get over how good it is. The only thing I modify is I use slightly less garlic than it calls for, but that is totally our taste preference. Gather your ingredients and make this warm and creamy deliciousness tonight!
Happy to hear, Pattie!
I am making this now and have a question. When do you add to 1/2 cup of cilantro? During cooking or is it listed as a topping?
Add it in before the cream cheese :)
I have made this recipe multiple times and every single time, it is absolutely amazing! It’s perfect for meal prepping and I often make ahead and freeze into single serving portions for a super easy and hearty weeknight meal.
Thanks for sharing, Emily!
I adjusted some of the ingredients based on what I had at home, and swapped chicken for leftover turkey from Thanksgiving. So good!
Such a great idea!
This is the first time I’ve made chicken chili. I made it for a chili cook off at work and it won 1st place. Everyone loved it. My family also love it. I also added corn to the recipe.
Wow, that’s amazing! Thanks for sharing, Kimberly!
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This chili is heavenly! I changed one small detail. I didn’t use quite as much garlic and it was perfect for my family. If you like a bit of spice it will become a favorite.
Thanks for sharing, Pattie :)
This was my first time making chicken chili and I had originally found a different recipe on Pinterest to make and bought ingredients for it, but when I went to make it I could not find it and found this one instead….My lucky day! But since I didn’t have enough of all the ingredients I started out halfing the recipe, but when I got to the spices I forgot (oops!) and added per recipe. To try to fix it, I added the rest of the chicken broth and the full amount of the cream cheese and cream (half and half is what I had), and took advise of others and added some corn, and it turned out amazing!. A little spicy, but A-Maz-Ing!! I don’t normally leave reviews, that is how good this is. Everyone should make THIS receipe. What other recipe??? Thanks for sharing it.
YAY!
The first time I made this – it was for 100 people! Everyone RAVED about it and many asked for the recipe so I sent the link. I love it exactly the way it is except I add corn, though I didn’t have any to add to this batch in photo.
Oh wow!! That’s so awesome!! I’m glad everyone loved it!!
How many servings does the recipe make?
Can I use yellow onion or red?
Of course!