Cozy, Hearty, and So Satisfying
When the weather cools down and you’re craving something warm, hearty, and full of flavor, this Creamy White Chicken Chili hits all the right notes. It’s rich, velvety, slightly spicy, and packed with tender shredded chicken, white beans, green chiles, and warm spices—all simmered in a luscious, creamy broth.
I love this recipe because it’s comforting without being heavy, and it’s easy to make with pantry staples or rotisserie chicken. It’s a crowd-pleaser for weeknights, game day, or chilly weekends when you want something cozy in a bowl.
Questions I Often Get Asked About This Recipe
Q: What makes it “white” chicken chili?
Instead of using tomatoes and red chili powder like traditional chili, this version is made with white beans, green chiles, chicken, and a creamy broth, giving it a lighter color and slightly milder flavor.
Q: Can I make it in the slow cooker?
Absolutely! Add everything except the cream cheese and sour cream to your slow cooker, cook on low for 6–7 hours, shred the chicken, then stir in the dairy at the end until melted and creamy.
Q: Is it spicy?
It has a gentle heat from green chiles and cumin, but it’s mild overall. Want more kick? Add jalapeños or a pinch of cayenne.
Q: Can I freeze it?
Yes—but freeze it before adding the dairy, then stir in the cream cheese and sour cream after reheating to maintain the best texture.
Q: What toppings work best?
Toppings like shredded cheese, avocado, cilantro, crushed tortilla chips, jalapeños, or lime juice really take it over the top!
What You Need to Make Creamy White Chicken Chili
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder (optional)
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cups chicken broth
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
To Make It Creamy:
- 4 oz cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup heavy cream or whole milk
How to Make Creamy White Chicken Chili
Step 1: Sauté the Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and sauté until soft, about 4–5 minutes.
- Stir in garlic, cumin, oregano, and chili powder, and cook for 1 minute more.
Step 2: Add Beans, Chicken, and Broth
- Add white beans, green chiles, shredded chicken, and chicken broth.
- Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
Step 3: Stir in Creamy Goodness
- Reduce heat to low. Stir in cream cheese, and stir until fully melted and smooth.
- Add sour cream and heavy cream, and stir gently to combine.
- Taste and adjust seasoning as needed.
Step 4: Serve Hot
- Ladle into bowls and top with your favorite garnishes. Serve with warm bread or tortilla chips.
Tips for the Best White Chicken Chili
✔ Use rotisserie chicken to save time.
✔ Add a squeeze of fresh lime juice before serving to brighten the flavors.
✔ For extra creaminess, blend ½ cup of the beans and stir into the pot.
✔ Store leftovers in the fridge for up to 4 days—it reheats beautifully!
✔ Double the batch for easy freezer meals (just add dairy after thawing).
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “This was the coziest dinner ever. Creamy and comforting without being too heavy. A new favorite!”
🌟🌟🌟🌟 James K. – “Easy to make, great flavor, and even my kids loved it. I topped it with shredded cheese and tortilla strips.”
🌟🌟🌟🌟🌟 Samantha W. – “Perfect for meal prep. I froze half (before the cream) and it reheated like a dream!”
🌟🌟🌟🌟 Lucas R. – “I added a bit of jalapeño and it had the perfect level of heat. So hearty and satisfying.”
🌟🌟🌟🌟🌟 Jessica T. – “Made it on a rainy night and it hit the spot. Even better the next day!”
Printable Recipe
Creamy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder (optional)
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cups chicken broth
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- To Make It Creamy:
- 4 oz cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup heavy cream or whole milk
Instructions
Step 1: Sauté the Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and sauté until soft, about 4–5 minutes.
- Stir in garlic, cumin, oregano, and chili powder, and cook for 1 minute more.
Step 2: Add Beans, Chicken, and Broth
- Add white beans, green chiles, shredded chicken, and chicken broth.
- Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
Step 3: Stir in Creamy Goodness
- Reduce heat to low. Stir in cream cheese, and stir until fully melted and smooth.
- Add sour cream and heavy cream, and stir gently to combine.
- Taste and adjust seasoning as needed.
Step 4: Serve Hot
- Ladle into bowls and top with your favorite garnishes. Serve with warm bread or tortilla chips.
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If You Enjoyed This Recipe, Please Share!
If this Creamy White Chicken Chili warmed you up from the inside out, don’t keep it to yourself! Share the recipe with friends, post your bowl on social media, or pin it for later. Don’t forget to tag #funcraftykitchen so I can see your cozy creations!
