Everyone loves chili. But not all chili recipes are created equal! So below, I give you my amazingly simple and delicious white chicken chili recipe!
This creamy white chicken chili recipe is a comforting dish that combines tender chicken, great northern beans, and green chilies for a flavorful meal. Using a slow cooker or Instant Pot, you can easily prepare this chili with pantry staples like canned beans and spices.
And don’t worry! Below I give you stove top, Crock-Pot, and Instant-Pot versions!
Perfect for weeknight dinners, this chili is a great way to use leftover rotisserie chicken or cooked chicken. Serve it with tortilla chips, a dollop of sour cream, and fresh cilantro for a delicious finish.
Overview of Creamy White Chicken Chili
This creamy white chicken chili is a delightful dish that combines tender chicken, white beans, and green chilies to create a comforting meal. The creamy broth, enriched with cream cheese and heavy cream, ensures a satisfying experience with every spoonful.
Perfect for weeknight dinners, this recipe is a great way to utilize leftover rotisserie chicken or cooked chicken. The combination of spices, including chili powder and cayenne pepper, adds just the right amount of spice, making it a welcome change from traditional beef chili.
Ingredients for Success
To prepare this delicious white chicken chili, gather a few pantry staples. You’ll need shredded chicken, great northern beans, and diced green chilies. Fresh ingredients like bell peppers, onions, and garlic enhance the flavor profile.
Don’t forget the cream cheese and heavy cream, which contribute to the rich and creamy texture. A splash of lime juice brightens the dish, while toppings like fresh cilantro and green onions add a burst of freshness. Serve it with crispy tortilla chips for the perfect pairing.
Cooking Methods and Techniques
This creamy white chicken chili can be made using various cooking methods. A large pot or Dutch oven works well for stovetop preparation, allowing you to sauté the aromatics over medium-high heat before combining the ingredients.
If you’re short on time, using a slow cooker or Instant Pot is a great option. Simply add all the ingredients and let the machine do the work. This method is especially convenient for meal planning or when preparing a freezer meal.
Perfecting the Flavor
To achieve the best flavor, start by sautéing the onions, bell peppers, and garlic in olive oil until softened. This step builds a solid foundation for the chili.
Once the aromatics are ready, stir in the shredded chicken, beans, and spices. Bringing the mixture to a boil before reducing the heat allows the flavors to meld beautifully. Stir in the cream cheese and heavy cream at the end of cooking for a creamy finish.
Serving Suggestions
When it comes to serving, ladle the chili into bowls and top with shredded Monterey Jack cheese. A dollop of sour cream or Greek yogurt adds a creamy touch, while chopped green onions and fresh cilantro provide a vibrant garnish.
Don’t forget the tortilla chips or strips on the side, perfect for dipping into the chili. This dish is not only satisfying on its own but also pairs wonderfully with a side salad or cornbread for a complete meal.
Storage and Leftovers
This creamy white chicken chili stores well in an airtight container, making it ideal for leftovers. It can be kept in the refrigerator for a few days or frozen for later use. Reheating is simple; just warm it on the stovetop or in the microwave until heated through.
For those who enjoy meal prepping, this recipe is a fantastic addition to your weekly rotation. The flavors continue to develop overnight, making it even more delicious the next day.
Easy White Chicken Chili Recipe
This white chicken chili features a creamy broth made with cream cheese and chicken stock, creating a rich and satisfying dish. The recipe takes about 30 minutes to prepare and can be stored in an airtight container for leftovers or as a freezer meal. It serves 6 people and is perfect for meal plans.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover chicken)
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper to taste
- Chopped green onions, sliced avocados, and fresh cilantro for garnish
- Tortilla chips or strips for serving
Instructions
- Prep the Ingredients: Chop the onion, bell pepper, and garlic. If using raw chicken, cut it into pieces.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the onion, bell pepper, corn kernels, and garlic, and sauté until softened (about 5 minutes).
- Combine Ingredients: Stir in the shredded chicken, great northern beans, green chiles, chili powder, cayenne pepper, garlic powder, and chicken stock. Bring to a boil.
- Add Creaminess: Reduce heat to low and stir in the cream cheese and heavy cream until fully combined and creamy. Adjust seasoning with salt and black pepper.
- Simmer: Let the chili simmer on low heat for about 15-20 minutes to allow the flavors to meld.
- Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, chopped green onions, and fresh cilantro. Serve with tortilla chips or strips on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g
Slow Cooker White Chicken Chili
This Crock-Pot version of creamy white chicken chili is rich, flavorful, and super easy to make. Just toss in your ingredients, let it slow cook, and enjoy a hearty, comforting meal with minimal effort.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 1 cup cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper to taste
- Chopped green onions, sliced avocados, and fresh cilantro for garnish
- Tortilla chips or strips (for serving)
Instructions
- Sauté Aromatics (Optional): In a small skillet, heat olive oil over medium heat. Sauté onion, bell pepper, corn kernels, and garlic until softened, about 5 minutes. Transfer to slow cooker.
- Add Ingredients: To the slow cooker, add shredded chicken, beans, green chiles, chili powder, cayenne, garlic powder, chicken stock, and sautéed aromatics. Stir to combine.
- Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Make it Creamy: About 30 minutes before serving, stir in cream cheese, heavy cream, and shredded Monterey Jack cheese. Stir until fully melted and combined.
- Finish: Add lime juice and season to taste with salt and black pepper.
- Serve: Ladle into bowls and top with extra cheese, green onions, and cilantro. Serve with tortilla chips or strips.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: ~6.5 hours (LOW) or ~4 hours (HIGH)
Nutrition Information
- Servings: 6 bowls
- Calories: 350 kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g
Instant Pot White Chicken Chili
This Instant Pot version of creamy white chicken chili delivers all the flavor of slow-cooked chili in a fraction of the time. Perfect for a weeknight dinner that tastes like it simmered all day.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, chopped
- 1 cup corn kernels
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 1 cup cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper to taste
- Chopped green onions, sliced avocados, and fresh cilantro for garnish
- Tortilla chips or strips (for serving)
Instructions
- Sauté Aromatics: Set the Instant Pot to “Sauté” mode. Add olive oil, then cook onion, corn kernels, bell pepper, and garlic for 3–4 minutes until softened.
- Deglaze: Add a splash of chicken stock and scrape any browned bits from the bottom to prevent a burn notice.
- Add Ingredients: Stir in the shredded chicken, beans, green chiles, chili powder, cayenne, garlic powder, and remaining chicken stock.
- Pressure Cook: Lock the lid and set to cook on High Pressure for 5 minutes. Let it natural release for 10 minutes, then quick release any remaining pressure.
- Make it Creamy: Open the lid and stir in cream cheese, heavy cream, and shredded Monterey Jack cheese. Stir until completely melted and smooth.
- Finish: Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle into bowls and top with extra cheese, green onions, and cilantro. Serve with tortilla chips or strips on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 5 minutes + ~10 minutes pressure build and release
- Total Time: ~25–30 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 350 kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g
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