Creamy White Chicken Chili

When fall settles in, there’s nothing more comforting than a warm, creamy bowl of chili that’s hearty without being heavy. Creamy white chicken chili is a delicious twist on traditional red chili—it’s lighter, bright, and packed with tender shredded chicken, white beans, mild chiles, and a rich, creamy base. This recipe hits the perfect balance: cozy, satisfying, but not overly rich or heavy.

Whether you’re cooking for family, hosting game day, or prepping meals for the week, this chili earns a place in your lineup. It’s delicious, adaptable, and ideal for fall and winter nights.

In the following sections, you’ll find the full recipe, tips for success, variations, serving ideas, and answers to frequently asked questions.

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Why You’ll Love This Version of White Chicken Chili

• Creamy but lighter — uses beans and broth rather than heavy tomato sauce

• Hearty and protein-rich — chicken + white beans = satisfying

• Flavorful — green chiles, spices, and optional extras give depth

• Make‑ahead friendly — flavors improve after resting

• Versatile — works with substitutions for vegetarian, lower fat, etc.

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Ingredients You’ll Need

Below is a baseline version. You may adjust according to what you have or personal taste.

Main Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2–3 garlic cloves, minced

• 1 to 2 jalapeños or green chiles (diced, seeds optional)

• 1½ to 2 pounds chicken (breasts or thighs, boneless & skinless)

• 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed

• 1 (4 oz) can diced green chiles

• 4 cups low-sodium chicken broth

• 1 cup corn kernels (fresh, canned, or frozen)

• ½ teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon chili powder (optional, mild)

• Salt & black pepper, to taste

Creamy Finish

• 4 oz cream cheese (or vegan cream cheese substitute), cubed

• ½ cup sour cream or plain Greek yogurt

• Optional: ¼ cup heavy cream (or plant-based cream)

Garnishes & Toppings

• Chopped fresh cilantro

• Diced avocado

• Shredded Monterey Jack or cheddar cheese

• Lime wedges

• Sliced green onions

• Tortilla chips or strips

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Step-by-Step Instructions

1. Sauté the Aromatics

• In a large pot or Dutch oven, heat the olive oil over medium heat.

• Add diced onion and sauté until softened, about 3–4 minutes.

• Stir in minced garlic and diced jalapeño (or green chiles). Cook 30 seconds more.

2. Add the Chicken & Broth

• Place the raw chicken pieces into the pot.

• Pour in the chicken broth.

• Bring to a gentle boil, then reduce to a simmer. Cover and cook until the chicken is cooked through and tender—about 15–20 minutes depending on size.

3. Shred the Chicken

• Remove the chicken to a cutting board and shred it using two forks.

• Return shredded chicken to the pot.

4. Add Beans & Corn & Chiles

• Stir in the white beans, corn kernels, and diced green chiles.

• Add spices: cumin, oregano, chili powder, salt, and pepper.

• Stir gently to combine.

5. Create the Creamy Base

• Lower heat to low.

• Add cream cheese cubes gradually, stirring until melted and smooth.

• Stir in sour cream (or Greek yogurt). Optionally, add heavy cream or plant-based cream for extra richness.

• Let the chili warm gently for 5 to 10 minutes, stirring occasionally.

6. Adjust & Simmer

• Taste and adjust salt and pepper or chili powder as needed.

• If the chili is too thick, add a little more broth or water. If too thin, simmer uncovered for a few minutes to reduce.

7. Serve & Garnish

• Ladle into bowls.

• Top with cilantro, avocado, cheese, lime wedges, and tortilla chips or strips.

• Serve immediately while warm.

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Tips & Tricks for the Best Creamy White Chicken Chili

• Use thighs or breasts? Thighs are more forgiving and stay moist. Both work.

• Don’t let dairy curdle: When stirring cream cheese or yogurt, keep heat low and stir gently.

• Blend a portion of beans: Mash or lightly blend part of the beans to naturally thicken the broth.

• Balance flavors: If too mild, a splash of lime juice or a pinch of cayenne can brighten it.

• Make it richer (or lighter): Use more cream cheese or cream for richness; substitute Greek yogurt for lighter result.

• Resting improves flavor: Let chili rest for 15–20 minutes off heat to let flavors meld before serving.

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Variations & Dietary Adaptations

Vegetarian or Vegan Version

• Use plant-based chicken substitute or skip chicken, add extra beans, lentils, or mushrooms.

• Replace chicken broth with vegetable broth.

• Use vegan cream cheese and dairy-free sour cream or yogurt.

• Keep toppings vegan (vegan cheese, avocado, cilantro).

Crockpot or Slow Cooker Method

• Sauté onion, garlic, and chiles in a pan. Transfer to slow cooker with chicken, beans, corn, and broth.

• Cook on LOW 4–6 hours or HIGH 2–3 hours.

• Shred chicken, then stir in cream cheese and sour cream near the end.

Spicier Version

• Use more jalapeño or include serrano pepper.

• Increase chili powder or add a pinch of cayenne.

• Serve with hot sauce on the side.

Chunky or Smooth Texture

• Leave beans whole for chunky texture.

• Or mash/blend part of the chili to create a thicker, creamier body.

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What to Serve with White Chicken Chili

• Warm tortilla chips or corn tortillas

• Cheesy cornbread or jalapeño cornbread

• Steamed rice or cilantro rice

• Mixed green salad with lime vinaigrette

• Roasted vegetables or a side of sautéed greens

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Storage, Reheating & Make-Ahead

• Refrigerator: Store cooled chili in an airtight container for up to 4 days.

• Freezer: Portion into freezer-safe containers or heavy-duty bags; freeze up to 3 months.

• Reheat: Warm gently on the stovetop, stirring often. Add a splash of broth if too thick.

• Make-ahead: You can cook chili ahead, then stir in cream cheese and sour cream before serving for freshness.

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Nutrition Estimates (Approximate per serving, 6 servings)

• Calories: ~350–400

• Protein: ~30 g

• Fat: ~12–15 g (depending on dairy)

• Carbohydrates: ~28 g

• Fiber: ~7–9 g

• Sugar: ~3–5 g

• Sodium: depends on broth, beans, and added salt

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Frequently Asked Questions

Can I use cooked rotisserie chicken instead of raw chicken?
Yes! Add shredded cooked chicken near the end, then warm through gently along with the cream cheese.

Will the dairy ingredients separate when reheated?
Heat gently over medium-low, stirring constantly. Avoid high heat, which can cause curdling.

Can I skip cream cheese and sour cream?
Yes—though the chili won’t be as creamy. You can thicken with mashed beans, a cornstarch slurry, or a splash of milk.

How do I make it gluten-free?
Ensure all ingredients (especially broth, canned beans, green chiles) are labeled gluten-free. Usually this recipe is naturally gluten-free.

Can I make this in the Instant Pot?
Yes: sauté onion/garlic in “Sauté” mode, add chicken and liquids, pressure cook 10 minutes, quick release, shred chicken, add beans & cream cheese & sour cream, and warm gently.

How do I adjust the spice level for kids?
Use milder chiles (mild green chiles) and reduce or omit jalapeño or cayenne. Let adults add hot sauce at the table.

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Why This Creamy White Chicken Chili Is a Fall Favorite

This recipe hits the sweet spot between comfort and lightness. It’s creamy without being heavy, flavorful without being overwhelming, and versatile enough to adapt to many preferences. It’s equally at home on a chilly evening dinner, at a game-day gathering, or as a meal-prep winner for the week.

The creamy texture, bright additions like green chiles and fresh toppings, and lean protein make it a dish people gravitate toward when they want warm nourishment with personality. Once your family tastes this version, it’s likely to become a staple you return to every fall and winter.