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A close-up overhead shot of a rustic stoneware bowl filled with creamy white chicken chili, ready to be garnished.

White Chicken Chili Recipe (The Best Creamy & Easy Version)

The ultimate White Chicken Chili Recipe! This rich, creamy, and easy-to-make chili is packed with tender chicken, white beans, and a secret blend of spices. Perfect for a cozy weeknight dinner in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large Onion finely diced
  • 4 cloves Garlic minced
  • 4 cups Cooked Chicken shredded (a rotisserie chicken works great)
  • 2 15-ounce cans Great Northern Beans rinsed and drained
  • 1 15-ounce can Cannellini Beans rinsed and drained
  • 4 ounces Diced Green Chiles mild, undrained
  • 4 cups Low-Sodium Chicken Broth
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper or more, to taste
  • 4 ounces Cream Cheese softened to room temperature
  • 1/4 cup Heavy Cream
  • 2 tbsp Fresh Lime Juice
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Dutch oven or pot
  • 1 Whisk

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  2. Stir in the cumin, oregano, chili powder, and cayenne. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Pour in the chicken broth, then add the shredded chicken, both types of beans, and the green chiles. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes.
  4. Turn off the heat. In a separate bowl, whisk the softened cream cheese with 1/2 cup of the hot broth until smooth. Stir this mixture back into the pot. Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
  5. Ladle the chili into bowls and serve immediately with your favorite toppings.

Notes

Toppings: Serve with avocado, cilantro, shredded cheese, sour cream, and tortilla strips.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Slow Cooker: Combine all ingredients except cream cheese, heavy cream, and lime juice in a slow cooker. Cook on low for 6-8 hours. Stir in tempered cream cheese mixture and other dairy in the last 30 minutes.