About This Recipe

White chicken chili is the crowd-pleasing alternative to traditional red chili that disappears at every fall gathering. The creaminess comes from stirring in cream cheese at the end — it melts into the broth and creates something rich and velvety that normal chili could never be. The secret thickness trick? Smash a quarter of the white beans against the side of the pot. No flour, no cornstarch, just naturally thick and delicious.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Thick and creamy from cream cheese — not watery like most white chilis
  • The bean-smashing trick thickens it perfectly without any flour or starch
  • One pot, 40 minutes, and it feeds the whole family
  • Even better as leftovers the next day

White Chicken Chili (Creamy & Easy)

White Chicken Chili (Creamy & Easy)
10 min
Prep
30 min
Cook
40 min
Total
6
Servings
⭐ 4.9
Rating
385
Calories

Ingredients

  • 1.5 lbs (680g) boneless skinless chicken breasts
  • 2 cans (15oz each) white beans (Great Northern or cannellini), drained
  • 1 can (4oz) diced green chiles
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 cups (950ml) chicken broth
  • 4oz (115g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream or sour cream
  • Salt and pepper to taste
  • Toppings: shredded Monterey Jack, avocado, cilantro, lime, tortilla chips

Instructions

  1. 1Sauté aromatics Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic, cumin, chili powder...
  2. 2Cook the chicken Add whole chicken breasts, green chiles, white beans, and chicken broth. Bring to a boil, then reduce to a simmer. Cover...
  3. 3Shred the chicken Remove chicken to a cutting board. Shred with two forks into bite-sized pieces. Return shredded chicken to the pot....
  4. 4Make it creamy Reduce heat to low. Add cubed cream cheese to the pot. Stir continuously until completely melted and incorporated — abou...
  5. 5Smash some beans Use the back of a spoon or a potato masher to smash about 1/4 of the beans against the side of the pot. This thickens th...
  6. 6Season and serve Taste and season with salt and pepper. Simmer 5 more minutes to thicken. Ladle into bowls and top with shredded cheese, ...

Ingredients

1.5 lbs (680g) boneless skinless chicken breasts 2 cans (15oz each) white beans (Great Northern or cannellini), drained 1 can (4oz) diced green chiles 1 medium onion, diced 4 cloves garlic, minced 1 tbsp olive oil 2 tsp cumin 1 tsp chili powder 1 tsp dried oregano 1/2 tsp smoked paprika 4 cups (950ml) chicken broth 4oz (115g) cream cheese, softened and cubed 1/2 cup (120ml) heavy cream or sour cream Salt and pepper to taste Toppings: shredded Monterey Jack, avocado, cilantro, lime, tortilla chips

Step-by-Step Instructions

  1. 1

    Sauté aromatics

    Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic, cumin, chili powder, oregano, and paprika. Cook 1 minute until fragrant.

  2. 2

    Cook the chicken

    Add whole chicken breasts, green chiles, white beans, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes until chicken is cooked through.

  3. 3

    Shred the chicken

    Remove chicken to a cutting board. Shred with two forks into bite-sized pieces. Return shredded chicken to the pot.

  4. 4

    Make it creamy

    Reduce heat to low. Add cubed cream cheese to the pot. Stir continuously until completely melted and incorporated — about 3 minutes. Add heavy cream and stir to combine.

  5. 5

    Smash some beans

    Use the back of a spoon or a potato masher to smash about 1/4 of the beans against the side of the pot. This thickens the chili naturally without any flour or cornstarch.

  6. 6

    Season and serve

    Taste and season with salt and pepper. Simmer 5 more minutes to thicken. Ladle into bowls and top with shredded cheese, diced avocado, fresh cilantro, a squeeze of lime, and tortilla chips.

Pro Tips

🏆 Chef Tips
  • Smashing some of the beans is the trick for perfect thick consistency — much better than using cornstarch.
  • Add cream cheese in small cubes and stir constantly so it melts smoothly without lumps.
  • Rotisserie chicken saves 25 minutes — shred it and add in the last 10 minutes of cooking.
  • For extra thickness, blend 1 cup of the chili in a blender and stir back in.

Frequently Asked Questions

Yes — add everything except cream cheese and cream to the slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, return to pot, then stir in cream cheese and cream on high for 20 minutes.
Canned chicken works in a pinch. Add with the cream cheese step since it's already cooked. Flavor won't be as good as fresh, but acceptable for a quick weeknight meal.
As written, it's mild-medium. For more heat add a diced jalapeño with the onion, or increase chili powder to 2 tsp, or add hot sauce at the end.
Refrigerate up to 5 days — it actually tastes better the next day. Freeze up to 3 months before adding the cream and cream cheese.

Nutrition Per Serving

385
Calories
38g
Protein
28g
Carbs
14g
Fat
7g
Fiber
3g
Sugar
720mg
Sodium
7g
Sat. Fat