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Creamy White Chicken Chili
This creamy white chicken chili is smooth, mild, and dependable, with tender chicken, white beans, and green chiles in a rich broth. A simple one-pot dinner that works for weeknights, game days, and leftovers.
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Servings: 6
Calories: 387kcal
Equipment
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Ingredients
- 1 pound boneless skinless chicken breasts cut into ½-inch cubes
- 1 medium onion chopped
- 1½ teaspoons garlic powder
- 1 tablespoon olive oil
- 2 (15½ ounce) cans Great Northern beans rinsed and drained
- 1 (14½ ounce) can chicken broth
- 2 (4-ounce) cans chopped green chiles
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese cubed & softened
- 1 cup heavy whipping cream
Instructions
Cook the chicken and onion
- Heat the olive oil in a large saucepan or Dutch oven over medium heat.1 tablespoon olive oil
- Add the chicken, onion, and garlic powder.1 pound boneless skinless chicken breasts, 1 medium onion, 1½ teaspoons garlic powder
- Cook, stirring occasionally, until the chicken is fully cooked and no longer pink.
Build the chili base
- Add the beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper.2 (15½ ounce) cans Great Northern beans, 1 (14½ ounce) can chicken broth, 2 (4-ounce) cans chopped green chiles, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Stir to combine and bring the mixture to a gentle boil.
Simmer
- Reduce the heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally.
Add the dairy
- Stir in the cubed cream cheese until completely melted and smooth.8 ounces cream cheese, 1 cup heavy whipping cream
- Add the heavy whipping cream and heat just until warmed through.
- Do not boil after adding the cream.
Serve
- Ladle into bowls and add desired toppings before serving.
Slow Cooker Instructions
- Using the Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker
Sauté the chicken and onion
- Select the Sauté function and heat the olive oil.
- Add the chicken, onion, and garlic powder.
- Cook until the chicken is no longer pink, then turn off the sauté function.
Slow cook the chili
- Add the beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper.
- Stir to combine.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours.
Finish with dairy
- Switch to Warm or turn the cooker off.
- Stir in the cream cheese until melted and smooth.
- Add the heavy whipping cream and stir until combined.
- Allow to warm gently for 10–15 minutes before serving.
Notes
Substitutions
- Chicken thighs may be used in place of chicken breasts for a richer texture.
- Cannellini beans or navy beans can substitute for Great Northern beans.
- Half-and-half may replace heavy cream for a lighter chili, though the texture will be thinner.
- Neufchâtel cheese can be used instead of cream cheese for reduced fat.
- Serve with cornbread, flour tortillas, or tortilla chips.
- Pair with a simple green salad or citrus slaw for balance.
- Suitable for casual dinners, potlucks, and game-day meals.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow chili to cool completely before freezing.
- Freeze in airtight containers for up to 2 months.
- Thaw overnight in the refrigerator and reheat gently over low heat, stirring to restore the creamy texture.
Nutrition
Serving: 1 serving | Calories: 387kcal | Carbohydrates: 6g | Protein: 20g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 609mg | Potassium: 419mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.