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Easiest Creamy White Chicken Chili

A close-up of a hearty bowl of amazing white chicken chili topped with sour cream and fresh cilantro.
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Make this easy, creamy white chicken chili on the stovetop or in the slow cooker. It is a comforting, flavorful meal perfect for quick weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1/2 cup heavy cream or half-and-half
  • 4 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, chicken broth, cannellini beans, great northern beans, and diced green chilies. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it cook for 15 minutes to allow flavors to combine.
  5. Remove about 1 cup of the chili mixture (mostly beans) and blend it until smooth using an immersion blender or carefully transfer to a regular blender. Return the blended mixture to the pot. This step creates creaminess.
  6. Stir in the cream cheese cubes until they melt completely into the chili.
  7. Stir in the heavy cream or half-and-half. Heat through gently for 2-3 minutes; do not boil after adding cream.
  8. Taste the chili and add salt and pepper as needed.
  9. Serve hot with your favorite toppings.
  10. For Slow Cooker Method: Combine all ingredients except cream and cream cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cream cheese during the last 30 minutes of cooking.

Notes

  • For the creamiest texture, make sure to puree part of the beans as directed in step 5.
  • If you want a spicier chili, add a dash of hot sauce when serving.
  • This recipe works well with leftover cooked chicken or store-bought rotisserie chicken for a quick weeknight chili.

Nutrition

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