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Creamy White Chicken Chili Recipe

This creamy white chicken chili is hearty, rich, and incredibly easy to prepare. Packed with tender chicken, white beans, green chiles, and finished with cream cheese and heavy cream for that signature silky texture — it’s the ultimate comfort bowl!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Calories: 591
Ingredients Equipment Method Notes

Ingredients
  

  • 2 onions, diced
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 2 lbs cooked chicken, cubed or shredded
  • 32 oz low-sodium chicken broth
  • 62 oz great northern white beans, drained and rinsed
  • 12 oz diced green chiles, drained
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 cup chopped fresh cilantro
  • 8 oz low-fat cream cheese, cubed
  • 1 cup heavy cream
  • optional toppings: tortilla chips, jalapeños, cilantro, shredded cheese, sour cream, avocado

Equipment

  • 6 qt Dutch oven or stock pot
  • ladle or spoon
  • Cutting Board
  • Knife

Method
 

  1. In a large Dutch oven or soup pot, sauté diced onions and garlic in olive oil and lime juice over medium-high heat until translucent.
  2. Add chicken, broth, beans, green chiles, and all spices to the pot. Stir and bring to a boil. Reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally.
  3. Turn off heat. Stir in cubed cream cheese until fully melted and incorporated. Add heavy cream and stir to combine.
  4. Serve hot with any desired toppings like tortilla strips, avocado, jalapeños, or sour cream.

Notes

Make it in the Crockpot: Sauté onions and garlic first, then add everything (except cream and cream cheese) to your slow cooker. Cook on low for 6–8 hours. Stir in cream cheese and heavy cream at the end. For a spicier version, use salsa verde instead of green chiles and add jalapeños and poblano pepper.