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The Ultimate Creamy White Chicken Chili Recipe

A close-up of a white bowl filled with creamy chicken chili recipe, topped with shredded chicken, white beans, sour cream, and fresh parsley.
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This creamy white chicken chili recipe delivers ultimate comfort food using simple ingredients. It is hearty, flavorful, and perfect for a cozy weeknight dinner or feeding a crowd.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1/2 cup chopped fresh cilantro, for garnish
  • Sour cream or shredded Monterey Jack cheese, for topping

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Add chicken broth to cover the chicken. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the cooked chicken from the pot and set it aside to cool slightly. Reserve the broth in the pot. Once cool enough to handle, shred the chicken using two forks.
  3. In the same pot with the reserved broth, add olive oil, chopped onion, and minced garlic. Cook over medium heat until the onion softens, about 5 minutes.
  4. Stir in the diced green chiles, cannellini beans, Great Northern beans, cumin, oregano, salt, and pepper. Bring the mixture to a simmer.
  5. Add the shredded chicken back into the pot. Reduce the heat to low.
  6. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base. If using, stir in the heavy cream or half-and-half now for richer texture.
  7. Simmer the chili gently for 10 minutes, allowing the flavors to combine. Do not let it boil once the cream cheese is added.
  8. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro and your choice of toppings like sour cream or cheese.

Notes

  • For a thicker chili, mash about one cup of the white beans against the side of the pot before adding the cream cheese.
  • You can cook the chicken in a slow cooker on low for 4 hours, then shred and return it to the pot with the remaining ingredients (except cream cheese/cream) to simmer before finishing.
  • Use rotisserie chicken to save time on weeknights.

Nutrition

Find it online: https://cookingbyjade.com/chicken-chili-recipe-creamy-white-comfort-food/