Name: Creamy White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Olive oil; 1 medium Yellow onion, diced; 3 cloves Garlic, minced; 4 cups Chicken broth; 4 oz Diced green chilies; 1.5 tsp Ground cumin; 1 tsp Dried oregano; 30 oz Cannellini beans, drained and rinsed; 1 cup Frozen corn kernels; 4 oz Full-fat cream cheese, cubed; 0.25 cup Heavy cream; 1 to taste Salt and black pepper

"This velvety white chicken chili is the ultimate comfort in a bowl, featuring tender shredded chicken and hearty cannellini beans in a rich, zesty broth. A touch of cream cheese and heavy cream adds a luxurious finish that perfectly balances the subtle heat of fire-roasted green chilies."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts
1 tbsp 15 ml	Olive oil
1 medium 150 g	Yellow onion, diced
3 cloves 9 g	Garlic, minced
4 cups 960 ml	Chicken broth
4 oz 115 g	Diced green chilies
1.5 tsp 4 g	Ground cumin
1 tsp 1 g	Dried oregano
30 oz 850 g	Cannellini beans, drained and rinsed
1 cup 150 g	Frozen corn kernels
4 oz 115 g	Full-fat cream cheese, cubed
0.25 cup 60 ml	Heavy cream
1 to taste 0 g	Salt and black pepper

How to Make Creamy White Chicken Chili

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Stir in the ground cumin, oregano, and diced green chilies. Add the whole chicken breasts and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Add the drained cannellini beans and frozen corn. Simmer for 5 minutes to heat through.

Reduce heat to low. Add the cubed cream cheese and heavy cream. Stir continuously until the cheese is completely melted and the chili is thick and creamy.

Season with salt and pepper to taste. Serve warm with toppings like cilantro, lime wedges, or sliced jalapeños.

·
To make the chili even thicker, mash half a cup of the white beans before adding them to the pot.
·
Save time by using a pre-cooked rotisserie chicken and skipping the simmering step for the raw meat.
·
If you prefer more heat, add a pinch of cayenne pepper or a chopped fresh jalapeño with the onions.
·
Let the cream cheese sit at room temperature before adding to ensure it melts smoothly without clumping.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Add everything except the cream cheese, cream, and beans to the crockpot. Cook on low for 6 hours. Shred the chicken, add the beans and dairy, then cook for another 30 minutes until creamy.

How long does this keep in the fridge?

This chili stays fresh in an airtight container for 3 to 4 days. The flavors often improve the next day.

Can I freeze creamy white chicken chili?

You can, but dairy-based soups may separate slightly when thawed. To fix this, reheat slowly and stir well to re-incorporate the fats.

What are the best toppings for this chili?

Fresh cilantro, avocado slices, shredded Monterey Jack cheese, and crushed tortilla chips are the most popular choices.

Video Tutorials

How to Make Creamy White Chicken Chili | Allrecipes

Easy White Chicken Chili (Stovetop Recipe)

how to make Creamy White Chicken Chili recipe

Crockpot White Chicken Chili

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