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Easy Creamy White Chicken Chili Recipe (Stovetop or Slow Cooker)

A close-up of a creamy white chicken chili recipe, topped generously with fresh cilantro and corn kernels.
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Make this easy white chicken chili recipe for a quick, healthy weeknight dinner. This creamy comfort food uses simple pantry staples and works well for meal prep.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1/4 cup chopped fresh cilantro, for garnish
  • Optional toppings: shredded Monterey Jack cheese, sour cream, avocado slices

Instructions

  1. If using the stovetop: Season chicken lightly with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add the raw chicken breasts, green chilies, cannellini beans, Great Northern beans, corn, chicken broth, cumin, oregano, salt, and pepper to the pot.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Stir in the cream cheese cubes until completely melted and the chili is creamy. If using, stir in the heavy cream for a richer texture.
  6. If using the slow cooker: Place all ingredients except the cream cheese and heavy cream into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken in the pot, then stir in the cream cheese and heavy cream until smooth.
  7. Taste and adjust seasonings as needed before serving hot with your preferred toppings.

Notes

  • For a spicier chili, add 1/4 teaspoon of cayenne pepper or use Rotel diced tomatoes and green chilies instead of plain green chilies.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.
  • If you prefer to use pre-cooked chicken, use 3 cups of shredded rotisserie chicken and skip the simmering step; add the shredded chicken when you add the beans.

Nutrition

Find it online: https://delishcraze.com/easy-chicken-chili-recipe-white-creamy/