Creamy White Chicken Chili is one of those comforting bowls you crave on chilly days—a rich, thick, hearty chili loaded with tender shredded chicken, creamy beans, sweet corn, and warm spices. It’s mild, cozy, and incredibly satisfying, with the perfect blend of creaminess and savory flavor. I’ve always loved how this recipe comes together so easily yet tastes like it simmered all day. The cream cheese melts into the chili to give it that luxurious texture you see in the picture, while cheddar on top brings everything together. It’s the kind of dish you can serve for family dinners, potlucks, or just curl up with on a cold night.
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Why You’ll Love This Recipe
• Creamy and comforting: The cream cheese and cheddar blend perfectly into a velvety, thick chili.
• Family-friendly flavors: Mild spices make it enjoyable for kids and adults without overwhelming heat.
• One-pot simplicity: Everything simmers together in a single pot for easy cooking and cleanup.
• Perfect texture: Thick, hearty, and filled with tender chicken, soft beans, and sweet corn.
• Highly customizable: Add spice, extra cheese, different beans, or toppings, it all works.
• Great for leftovers: The flavor deepens and the chili gets even creamier the next day.
• Ready with pantry staples: Uses simple, accessible ingredients you likely already have.
Ingredients
• 1 ½ lbs boneless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 (15 oz) can white beans (Great Northern or cannellini), drained and rinsed
• 1 (15 oz) can white beans, mashed slightly with a fork
• 1 (15 oz) can corn, drained
• 1 (4 oz) can diced green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt (adjust as needed)
• ½ tsp black pepper
• ¼ tsp paprika
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup shredded cheddar cheese (plus extra for topping)
• Fresh parsley or cilantro for garnish
Recommended Tools
Wooden spoon– great for stirring without scratching the pot.
Measuring Cups & Spoons – helps you measure spices and liquids accurately.
Glass Storage Containers – perfect for storing leftovers safely.- Meat shredding claws-Amazing for shredded chicken.
Preparation Steps
STEP 1: COOK THE CHICKEN
• Heat Oil: Warm olive oil in a large pot over medium heat.
• Sear Chicken: Add chicken breasts and cook 3–4 minutes per side until lightly golden (they don’t need to be fully cooked). Remove and set aside.
STEP 2: BUILD THE BASE
• Sauté Aromatics: In the same pot, add diced onion and cook 3 minutes. Stir in garlic and cook 1 additional minute.
• Add Spices: Stir in cumin, chili powder, oregano, onion powder, garlic powder, paprika, salt, and pepper. Allow spices to warm for 30 seconds to release flavor.
STEP 3: ADD LIQUIDS & BEANS
• Add Broth: Pour in chicken broth and stir.
• Add Beans & Corn: Add drained beans, mashed beans, corn, and green chilies.
• Return Chicken: Place the seared chicken breasts back into the pot.
STEP 4: SIMMER
• Cook: Simmer uncovered for 20–25 minutes, or until the chicken is tender enough to shred.
• Shred Chicken: Remove chicken, shred with two forks, and return it to the pot.
STEP 5: MAKE IT CREAMY
• Add Cream Cheese: Stir in cubed cream cheese until melted and smooth.
• Add Cheddar: Stir in shredded cheddar until fully blended, giving the chili its thick, creamy consistency.
• Adjust: Taste and adjust salt, pepper, or seasoning as needed.
STEP 6: SERVE
• Ladle: Serve warm in bowls.
• Top: Add shredded cheddar, parsley or cilantro, or even crushed tortilla chips.
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Cooking Notes
• Softened cream cheese melts faster and prevents lumps
• Mashed beans naturally thicken the chili
• Simmering uncovered thickens it more
• If too thick, add a splash of broth
• If too thin, simmer longer
Variations
• Add jalapeños for extra heat
• Replace chicken with turkey or rotisserie chicken
• Swap beans for pinto or chickpeas
• Use pepper jack instead of cheddar for a spicy edge
• Add lime juice for acidity
• Blend part of the chili for extra thickness
Serving Suggestions
• Serve with cornbread or warm rolls
• Add tortilla chips or strips for crunch
• Top with avocado slices
• Serve alongside a simple green salad
• Add Greek yogurt or sour cream for extra creaminess
Tips
• Shred chicken while warm, it’s easier
• Use thighs for extra tenderness
• Store leftovers in airtight containers
• Chili thickens in the fridge, add broth when reheating
• Freeze without cheese for better texture
Prep Time / Cooking Time / Total Time
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
Nutritional Information (Per Serving)
Approx. 420 calories – 34g protein – 18g fat – 32g carbs
FAQs
Can I make this in a slow cooker?
- Yes. Add everything except cream cheese and cheddar to the slow cooker. Cook 3–4 hours on HIGH or 6–7 hours on LOW. Stir in cream cheese and cheddar during the last 20 minutes.
Can I use rotisserie chicken?
- Absolutely. Stir in shredded rotisserie chicken after the cream cheese melts, then simmer for 10 minutes.
How do I thicken White Chicken Chili even more?
- Mash more beans, add extra cream cheese, or simmer uncovered for 10–15 minutes until it reaches your preferred thickness.
Does this chili freeze well?
- Yes, but for the best texture freeze it before adding cream cheese and cheddar. Add them when reheating.
Is White Chicken Chili supposed to be spicy?
- Traditionally it’s mild, but you can add jalapeños, green chili salsa, cayenne, or hot sauce if you want more heat.
Conclusion
This Creamy White Chicken Chili is everything a cozy comfort dish should be, thick, rich, flavorful, and incredibly satisfying. With tender chicken, creamy beans, sweet corn, and melty cheese, every spoonful is warm and comforting. It comes together easily, uses simple ingredients, and is perfect for busy nights, potlucks, or weekend cooking. Whether you prefer it mild and creamy or spicy and bold, this recipe adapts beautifully to your taste. It’s one of those timeless dishes that everyone loves and that always delivers comfort and flavor in every bowl.
