White Bean Chicken Chili
This White Bean Chicken Chili is one of my go-to dinners when the weather cools down. It’s easy to put together, doesn’t take all day to cook, so it’s great for busy weeknights! The creamy broth adds a rich depth of flavor that makes every bowl comforting and satisfying.
Love easy soup recipes? Check out our Easy Chili recipe, Cowboy Soup, or Chili soup.
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This flavorful white chicken chili recipe is sure to become one of your all time favorites! My husband loves this soup so much, it’s on repeat all fall and winter!
What you’ll love about this White Chili Recipe:
Recipe Ingredients for White Chicken Chili:
You’ll need the following ingredients to make the best creamy white chicken chili recipe:
- Olive oil
- Onion
- Garlic
- Boneless, skinless chicken breasts- You can also use cooked, shredded or cubed chicken.
- Great Northern Beans or cannellini beans (just 2 cans of beans)
- small can diced green chilies
- Chicken broth
- Ground cumin
- Dried oregano
- Chili powder- Use a good quality chili powder
- Salt- I use 1 teaspoon salt, taste and add more if you prefer.
- Frozen corn
- Cream cheese
- Heavy whipping cream
- Monterey Jack cheese
Ingredient Notes:
- White Beans: Great Northern or navy beans work perfectly for their creamy texture and mild flavor. You could also try pinto beans as a great option.
- Cream Cheese: The secret to that rich, creamy flavor that makes this delicious chili so comforting. Make sure it’s at room temperature for easy mixing
- Monterey Jack Cheese: Melts beautifully and adds the perfect mild finish. Pepper jack cheese is a good option if you want a little heat!
How to make Chicken and White Bean Chili step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Heat olive oil in large Dutch oven over medium heat.
Step 2: Add onion and cook until softened. Add garlic and cook 1 minute.
Step 3: Add chicken pieces and broth. Bring to boil, then simmer until chicken reaches 165°F.
Step 4: Remove chicken and shred with two forks. Set aside.
Step 5: Add beans, green chiles, and all spices to pot. Bring to boil, then simmer 10 minutes.
Step 6: Add corn and cook 3 minutes.
Step 7: Reduce heat to low. Add cream cheese and stir until melted.
Step 8: Stir in heavy cream and Monterey Jack cheese until smooth.
Step 9: Add shredded cooked chicken back to chili and cook until heated through.
Step 10: Serve hot topped with your favorite garnishes like cheddar cheese, tortilla chips, a dollop of sour cream, and fresh cilantro.
PRO TIP:
Make sure the cream cheese is softened before adding to prevent lumps. Cut it into cubes for faster melting and stir constantly until completely smooth.
Storage and Reheating:
Storage: Store leftover chili in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if needed to thin consistency.
To Freeze: Cool completely before transferring to freezer-safe containers. Thaw overnight in refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Extra Heat: Add jalapeños or red bell pepper for more spice and color. Cayenne pepper may be used, just adjust for the perfect amount of heat.
- Kidney Beans: Mix in kidney beans alongside the white beans for variety.
- Fresh Lime: A squeeze of fresh lime juice brightens all the flavors.
SUBSTITUTIONS:
- Greek Yogurt: Substitute half the cream cheese with Greek yogurt for a lighter version.
- Ground Chicken: Use boneless chicken thighs or even ground beef instead of chicken breasts for a different texture.
- Vegetable Broth: Replace chicken broth with vegetable broth for a lighter base.
- Garlic Powder: Use garlic powder if fresh garlic isn’t available
FAQs about this Creamy White Chicken Chili:
Where did white chicken chili originate?
White chicken chili is actually a newer spin on classic chili. Instead of the usual beef, tomatoes, and red chiles, this version started showing up in the U.S. in the 1980’s and ’90s. It caught on in the Southwest, where cooks swapped in chicken, white beans, and green chiles for a lighter but still flavorful chili.
Can I use rotisserie chicken instead?
Yes! Add 3-4 cups of shredded rotisserie chicken in Step 9 and skip the chicken cooking process entirely.
Can I make this in a crock pot or instant pot?
Absolutely! For slow cooker white chicken chili, sauté the onions and garlic first, then add everything except the cream cheese, heavy cream, and Monterey Jack to the crock pot. Cook on low 6-8 hours, then stir in the creamy ingredients during the last 30 minutes.
How do I prevent the dairy from curdling?
Keep the heat low when adding dairy ingredients and stir constantly. Make sure your cream cheese is softened before adding, not a single thing should be cold when mixing.
What can I serve with this Chicken and White Bean Chili?
Serve this homemade chili recipe with warm cornbread, dinner rolls, or over baked potatoes for a hearty meal. It’s also delicious with tortilla chips for dipping or over rice!
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White Bean Chicken Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 large boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 (15 ounce) cans white beans drained and rinsed
- 1 (4ounce)can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 cup frozen corn
- 8 ounces cream cheese softened and cubed
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
Optional ingredients for serving:
- Shredded cheese, sour cream, sliced avocado, fresh cilantro, or tortilla chips.
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.2 tablespoons olive oil.
- Add onion and cook 4-5 minutes until softened. Add garlic and cook 1 minute.1 medium onion,3 cloves garlic.
- Add chicken breasts and enough broth to cover (about 2-3 cups). Bring to boil, then simmer 20 minutes until chicken reaches 165°F. 2 large boneless, skinless chicken breasts,4 cups chicken broth.
- Remove chicken and shred with two forks. Set aside.
- Add beans, green chiles, and all spices to pot. Bring to boil, then simmer 10 minutes. 2 (15 ounce) cans white beans,1 (4ounce)can diced green chiles,1 teaspoon ground cumin,1 teaspoon dried oregano,1/2 teaspoon chili powder,1 teaspoon salt.
- Add corn and cook 3 minutes.1 cup frozen corn.
- Reduce heat to low. Add cream cheese and stir until melted.8 ounces cream cheese,
- Stir in heavy cream and Monterey Jack cheese until smooth.1/2 cup heavy cream.1 cup shredded Monterey Jack cheese.
- Add shredded chicken back to chili and cook 2 minutes until heated through.
- Serve with toppings, if desired.
Notes
Nutrition
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