Easy Creamy White Chicken Chili Recipe

Last Updated on November 10, 2024 by Jacqueline Rafidi

This is my go-to recipe for easy creamy white chicken chili, a delicious twist on the classic chili we all know and love. This is the chicken chili that you’ll want on hand for busy weeknights, game day gatherings, or just whenever the cooler weather calls for something warming and a bit indulgent. It doesn’t require a long simmering time or any complicated prep.

During the colder months, I’m always wanting to make my favorite soup recipes and hearty ones like these are some of my favorites! It’s all about that creamy texture, tender chicken, some veggies, and the perfect blend of spices. It’s pretty different from a traditional chili which has more of a tomato base. The flavor of this chili is more creamy and brothy but still has beans which makes it more substantial and reminiscent of a regular chili. 

Easy Creamy White Chicken Chili

This creamy white bean chicken chili recipe is rich from the cream, filling from the beans and juicy shredded chicken with just enough spice from the chilies. It’s so simple and is ready in about 30 minutes. If you’re short on time, you can even use a rotisserie chicken which makes this recipe even easier.

And the best part? You can customize it based on your spice level preference! 

Here’s everything you’ll need:

• Avocado oil
• Yellow onion
• Garlic
• Green bell pepper
• Tomato (Not common, but I really love adding this for extra color and flavor)
• 2 cans of white beans (great northern beans or cannellini beans work best)
• 1 can of green chiles or poblano pepper (add more if you love spice!)
• Low sodium or salt free chicken stock or broth
• Boneless skinless chicken breasts
• Bay leaf
• Cream cheese
• Heavy cream
• Monterey Jack cheese
• All your spices: Dried oregano, chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika
• Salt and black pepper to taste

My favorite toppings:

• Fresh cilantro
• Diced avocado
• Lime juice
• Greek yogurt or sour cream
• Shredded monterey jack cheese
• Tortilla chips
• Green onions
• Jalapeno peppers

How to make creamy white chicken chili

Step 1: Sautee the veggies

In a large pot or Dutch oven, add the oil over medium heat. Cook down the diced onion, green bell peppers, garlic, and tomatoes until softened and aromatic. This should take in total about 3-4 minutes, just enough for everything to start mingling and developing that amazing chili flavor.

Step 2: Cook the chicken

Add the raw chicken breasts to the pot along with all the spices, salt and pepper. Pour in the chicken broth and drop in the bay leaf and let this come to a boil, then lower to a simmer. Let this cook for about 25 minutes or until the chicken is cooked through. Use tongs to discard the bay leaf and remove the chicken to a plate. It should be nice and tender and easily shred-able with 2 forks on a plate.  

Step 3: Build the chili

In a small bowl, add the cream cheese. Ladle in some of the hot broth and allow that to melt the cream cheese in the small bowl. This makes it so much easier to mix together rather than chasing a block of cream cheese in a pot of soup. It breaks down and becomes this creamy consistency (it may look curdled at first, but trust the process).

Add the mixture back into the pot once the cream cheese and broth are fully combined. Then add in the can of green chilies, the heavy cream, your rinsed and drained cans of beans and monterey jack cheese. Add the shredded chicken back into the pot and stir. Let this all cook down together for a couple minutes before turning off the heat and serving.

Sprinkle on any and all of your desired toppings and enjoy!

Switch things up!

• Using Different Beans: Feel free to mix and match the beans. If you have pinto beans, black beans or even kidney beans, they would all work beautifully. If you’re using kidney beans, I would mix one can of those with another can of a smaller bean, since kidney beans are so large. This blend gives a nice texture contrast and a slightly different flavor profile.
• Try with Salsa Verde: For a flavor boost, add a spoonful of salsa verde to your bowl. The slightly spicy flavor pairs so well with the creamy, rich base.
• Rotisserie Chicken Hack: For busy nights, rotisserie chicken is a lifesaver. Just shred and toss it in once your soup is simmering. You’ll have that perfect texture without the added cook time.
• Spice level: If you are feeding this to kids or you want this less spicy, add half the can of green chilis, or skip it entirely and add another green bell pepper or poblano peppers (which can have a bit of spice). On the other hand, jalapeños, green chiles, and even a dash of cayenne pepper can give it that extra kick if you want it a little spicier.
• Dairy free: Coconut milk is a great dairy free option since it brings that rich texture. However, it will slightly alter the flavor. Soy or oat milk work well too.
• How to thicken white chicken chili: If you want it to have a bit of a thicker consistency, add 1 – 1.5 Tablespoons of flour to the veggies while they’re cooking down. Let the raw flour cook out and continue on with the recipe as normal.

How to serve white chicken chili

This recipe is really a meal on its own, but you can totally serve it with a little something extra on the side. Here are a few ideas:

• Cornbread: Adds that bit of sweetness and something bready which is perfect for dipping.
• Fresh Salad: A light, citrusy salad cuts through the creaminess and adds a refreshing bite.
• Side of Rice: If you’re feeding a crowd, white or brown rice on the side will stretch the meal even further.

Leftovers

Store any leftover chili into an airtight container and refrigerate for 3-4 days.

Can white chicken chili be frozen?
Yes! Pour the cooled chili into a freezer bag or a freezer safe container, and leave a bit of room at the top for expansion. Freeze for up to 3 months, and reheat on the stove over medium heat until warm. You may need to add a little extra broth or cream to get it back to the right consistency.

What’s the best way to reheat?
If you’ve frozen it, let it thaw overnight in the fridge. Then reheat in a pot over low to medium heat, stirring occasionally. A splash of milk or cream will bring it back to that perfect consistency.

This recipe is a must make for chili season and I know that’ll be your new go-to for cozy dinners, quick weeknight meals, and hearty gatherings. The creamy flavor, tender chicken, and just the right amount of spice make it a total crowd-pleaser.

Classic Homemade Chili

End of Summer Chili

Mexican Chicken and Rice Soup

When you make this easy creamy white chicken chili recipe, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

Easy Creamy White Chicken Chili Recipe

A spin on the comforting classic. Creamy, hearty and slightly spicy and perfect for a cozy weeknight dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Course Main Course

Cuisine American

Servings 6

Ingredients

  

For the chili

• 2 Tablespoons avocado oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 1 tomato diced
• 1.5 lbs boneless skinless chicken breast
• 1 Tablespoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 6-8 cups low sodium or salt free chicken broth
• 4 oz cream cheese
• 1-4 oz can of green chilies *see notes
• 2 cans white beans rinsed and drained (great northern or cannellini beans work well here)
• ¼ cup shredded monterey jack cheese optional
• ¼ cup heavy cream

For the toppings:

• Diced avocado
• Greek yogurt or sour cream
• Fresh chopped cilantro
• Shredded Monterey jack cheese
• Tortilla chips
• Salsa

Instructions

 

• Add the avocado oil to a large pot or dutch oven. Once heated, add the onions and cook down for 1-2 minutes or until softened. Add the bell peppers and cook for another minute. Add the garlic and cook for about 30 seconds before adding in the tomatoes.
• Add in the chicken breasts along with all the spices. Mix well before adding in the broth and the bay leaf. Bring to a boil, then lower to a simmer. Cover halfway and cook down for about 25 minutes or until the chicken is cooked through.
• Use tongs to remove and discard the bay leaf, then remove the fully cooked chicken from the pot and place on a plate. Use 2 forks to shred the chicken into bite size pieces or into desired size.
• Add the cream cheese to a small bowl and add a couple ladles of the soup to help melt it. Mix it together well until the cream cheese is fully dissolved, then add the mixture into the pot along with the can of green chilies, the white beans, Monterey jack cheese and heavy cream. Add the chicken back into the pot and stir to combine. Let it cook for about 3-5 minutes together and serve it up! Enjoy as is or with the suggested toppings. Sahtein!

Notes

For a more spicy version, use the entire 4oz can. For less spice, you can use half the can or eliminate the chilies and sub for another green bell pepper or poblano pepper.

Keyword Chili, Cozy dinner, Easy creamy white chicken chili, Soup, White chicken chili