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The Best Creamy White Chicken Chili Recipe (Easy Stovetop & Slow Cooker)

A close-up of creamy white chicken chili recipe featuring shredded chicken and white beans, garnished with parsley.
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Make this hearty, creamy white chicken chili using simple ingredients. This recipe delivers rich, comforting flavor and works well on the stovetop or in a slow cooker for an easy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more, to taste)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 3 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional Toppings: Shredded Monterey Jack cheese, avocado, 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, stirring constantly.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  4. Add the rinsed cannellini beans and the can of green chilies. Bring the mixture to a simmer.
  5. Stir in the shredded chicken. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to combine.
  6. Remove the pot from the heat. Stir in the cream cheese cubes until they melt completely into the chili, creating a creamy texture.
  7. Stir in the heavy cream or half-and-half. Season with salt and pepper to your preference.
  8. Serve the white chicken chili hot with your favorite toppings.

Notes

  • For a thicker chili, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
  • To adapt this for a slow cooker, combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
  • This chili freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

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