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The Ultimate Creamy White Chicken Chili Recipe

Close-up of a white bowl filled with creamy white chicken chili recipe, featuring shredded chicken and white beans.
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This recipe delivers the ultimate comfort food: a creamy, hearty white chicken chili packed with tender chicken, white beans, and mild green chilies. It is easy to make on the stovetop and perfect for cozy weeknight dinners or game days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 3 cups cooked, shredded chicken breast (about 2 large breasts)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup frozen corn (optional)
  • For serving: shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed cannellini beans and the undrained green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded chicken and frozen corn, if using. Reduce the heat to low.
  5. In a small bowl, mash about 1 cup of the white beans against the side of the bowl with a fork until mostly smooth. Return the mashed beans to the pot; this helps thicken the chili naturally.
  6. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has completely melted into the broth, creating a creamy base. Do not let the chili boil once the cream cheese is added.
  7. Stir in the heavy cream or half-and-half. Heat through for 2 to 3 minutes until the chili is hot but not boiling.
  8. Taste and adjust salt and pepper as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro.

Notes

  • For an even creamier texture, blend about 1/3 of the chili mixture (including some broth and beans) using an immersion blender or carefully transfer to a regular blender, then return it to the pot before adding the cream cheese.
  • You can substitute store-bought rotisserie chicken for cooked chicken to save time on weeknights.
  • This chili freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

Find it online: https://hearthbite.com/white-chicken-chili-recipe/