Creamy White Chicken Chili Recipe

I made a 35-minute Creamy White Chicken Chili that hides a surprise ingredient you’ll be curious to learn about.

I didn’t expect to love this Creamy White Chicken Chili so much, but there it is. Ready in just 35 minutes, this White Chili Recipe is the kind of thing I make when weeknight chaos hits and I still want flavor, not takeout.

Tender boneless skinless chicken breasts fold into a velvety base thanks to cream cheese, and somehow it feels both familiar and a little surprising, every time. My family argues over who gets the last bowl, so yeah it’s a keeper.

If you like bold but easy meals, this one will make you curious about what simple swaps can do.

Ingredients

• Chicken breasts: lean protein, keeps you full, mild flavor that soaks up spices
• Great northern beans: fiber and protein, creamy texture, make chili hearty and filling
• Cream cheese: adds richness and tang, makes it silky but increases calories
• Heavy cream: smooth mouthfeel, boosts creaminess, use sparingly if watching fat
• Green chiles and jalapeños: mild heat, bright flavor, not very oily, little vitamin C
• Onion and garlic: build savory base, add natural sweetness when caramelized
• Corn: optional sweet pop, adds carbs and fiber, kids usually love it
• Cilantro and lime: fresh herbs brighten dish, lime adds tangy acid, helps cut richness

Ingredient Quantities

• 1 lb boneless skinless chicken breasts (about 2 large)
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 jalapeños, seeded and chopped (optional)
• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 4 cups low sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp ground black pepper
• 4 oz cream cheese, cubed
• 1/2 cup heavy cream or half and half
• 1 cup frozen or canned corn, drained (optional)
• 1 cup shredded Monterey Jack or Pepper Jack cheese (optional)
• 1/4 cup chopped fresh cilantro, for garnish
• 1-2 limes, cut into wedges, for serving
• Tortilla chips or sliced avocado, for serving (optional)

How to Make this

1. Prep and season the chicken: pat 1 lb chicken dry, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat and sear the breasts 3 to 4 minutes per side until golden. Don’t worry if they’re not cooked through. Remove chicken and set aside.

2. Cook the aromatics: lower heat to medium, add the diced medium yellow onion, 1-2 seeded chopped jalapeños if using, and 2 minced garlic cloves. Sauté until the onion is soft and translucent, about 4 to 5 minutes.

3. Bloom the spices: stir in 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp chili powder for about 30 seconds so they get fragrant. This makes the flavor pop.

4. Build the broth: add 2 (15 oz) cans drained and rinsed great northern or cannellini beans, 1 (4 oz) can diced green chiles, and 4 cups low sodium chicken broth. Bring to a simmer, scrape up any browned bits, then nestle the seared chicken back in. Simmer gently 12 to 15 minutes until chicken is cooked through.

5. Shred the chicken: remove the chicken to a cutting board, shred with two forks or chop it up if you prefer, then return it to the pot. While stirring, mash about a cup of the beans against the side of the pot for body and creaminess.

6. Make it creamy: reduce heat to low and add 4 oz cream cheese cut into cubes, stirring until melted and smooth. Pour in 1/2 cup heavy cream or half and half, stir to combine. Taste and add more kosher salt if needed.

7. Finish add-ins: stir in 1 cup drained corn if using, and 1 cup shredded Monterey Jack or Pepper Jack cheese if you want it extra rich. Heat just until the corn is warmed and the cheese melts, 2 to 3 minutes. Don’t boil after adding dairy or it can separate.

8. Season and adjust: taste for seasoning, add more salt, 1/4 tsp black pepper if needed, and squeeze in juice from 1 lime (or more to taste) to brighten the chili.

9. Serve and garnish: ladle into bowls, top with 1/4 cup chopped fresh cilantro, extra lime wedges, and serve with tortilla chips or sliced avocado on the side. If you want, add extra shredded cheese or jalapeño slices on top.

10. Quick tips: if you need it thicker simmer a few minutes uncovered, for thinner add a splash more broth. You can shred the chicken right in the pot to save dishes, and don’t overcook the cream once added or it might break.

Equipment Needed

1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Tongs (or a spatula) for searing
5. Measuring spoons and measuring cups
6. Can opener
7. Colander or fine-mesh strainer (for rinsing/draining beans and corn)
8. Wooden spoon or silicone spatula for stirring
9. Two forks for shredding the chicken
10. Ladle for serving

FAQ

Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: swap for shredded rotisserie chicken or boneless turkey breast. Rotisserie saves tons of time and adds great flavor, turkey is a little leaner but still tasty.
• Cream cheese: use plain Greek yogurt or sour cream for tangy creaminess and fewer calories, or try mascarpone if you want richer texture.
• Heavy cream or half and half: use whole milk plus a couple tablespoons of melted butter per cup, or use canned evaporated milk for creamy body with less fat.
• Jalapeños: replace with canned diced green chiles, roasted poblano, or just a few dashes of your favorite hot sauce if you want easier control over heat.

Pro Tips

1) Sear the chicken until you get a good brown crust, but don’t try to cook it all the way through. That browned stuff on the bottom is flavor, scrape it into the broth later. If you want faster/even cooking slice breasts in half horizontally so they sear more evenly.

2) Bloom the spices in the hot oil for at least 30 seconds. It really wakes up cumin and oregano. Also cube the cream cheese and let it sit at room temp a bit so it melts smoother and you avoid little curdled lumps.

3) For a richer, thicker body mash or puree about a cup of the beans and stir them back in. You get creaminess without extra dairy. If it’s too thick just add a splash more broth, too thin simmer uncovered until it reduces.

4) Brighten at the end with lots of lime and fresh cilantro. Acid fixes flatness. And never boil after you add the cream or cheese or it’ll separate, just warm gently until melted.

Creamy White Chicken Chili Recipe

Recipe by James Level

0.0 from 0 votes

I made a 35-minute Creamy White Chicken Chili that hides a surprise ingredient you'll be curious to learn about.

Pin

Servings

6

servings

Calories

508

kcal

Equipment: 1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Tongs (or a spatula) for searing
5. Measuring spoons and measuring cups
6. Can opener
7. Colander or fine-mesh strainer (for rinsing/draining beans and corn)
8. Wooden spoon or silicone spatula for stirring
9. Two forks for shredding the chicken
10. Ladle for serving

Ingredients

• 1 lb boneless skinless chicken breasts (about 2 large)

• 1 Tbsp olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1-2 jalapeños, seeded and chopped (optional)

• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed

• 1 (4 oz) can diced green chiles

• 4 cups low sodium chicken broth

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp chili powder

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp ground black pepper

• 4 oz cream cheese, cubed

• 1/2 cup heavy cream or half and half

• 1 cup frozen or canned corn, drained (optional)

• 1 cup shredded Monterey Jack or Pepper Jack cheese (optional)

• 1/4 cup chopped fresh cilantro, for garnish

• 1-2 limes, cut into wedges, for serving

• Tortilla chips or sliced avocado, for serving (optional)

Directions

• Prep and season the chicken: pat 1 lb chicken dry, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat and sear the breasts 3 to 4 minutes per side until golden. Don't worry if they're not cooked through. Remove chicken and set aside.
• Cook the aromatics: lower heat to medium, add the diced medium yellow onion, 1-2 seeded chopped jalapeños if using, and 2 minced garlic cloves. Sauté until the onion is soft and translucent, about 4 to 5 minutes.
• Bloom the spices: stir in 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp chili powder for about 30 seconds so they get fragrant. This makes the flavor pop.
• Build the broth: add 2 (15 oz) cans drained and rinsed great northern or cannellini beans, 1 (4 oz) can diced green chiles, and 4 cups low sodium chicken broth. Bring to a simmer, scrape up any browned bits, then nestle the seared chicken back in. Simmer gently 12 to 15 minutes until chicken is cooked through.
• Shred the chicken: remove the chicken to a cutting board, shred with two forks or chop it up if you prefer, then return it to the pot. While stirring, mash about a cup of the beans against the side of the pot for body and creaminess.
• Make it creamy: reduce heat to low and add 4 oz cream cheese cut into cubes, stirring until melted and smooth. Pour in 1/2 cup heavy cream or half and half, stir to combine. Taste and add more kosher salt if needed.
• Finish add-ins: stir in 1 cup drained corn if using, and 1 cup shredded Monterey Jack or Pepper Jack cheese if you want it extra rich. Heat just until the corn is warmed and the cheese melts, 2 to 3 minutes. Don't boil after adding dairy or it can separate.
• Season and adjust: taste for seasoning, add more salt, 1/4 tsp black pepper if needed, and squeeze in juice from 1 lime (or more to taste) to brighten the chili.
• Serve and garnish: ladle into bowls, top with 1/4 cup chopped fresh cilantro, extra lime wedges, and serve with tortilla chips or sliced avocado on the side. If you want, add extra shredded cheese or jalapeño slices on top.
• Quick tips: if you need it thicker simmer a few minutes uncovered, for thinner add a splash more broth. You can shred the chicken right in the pot to save dishes, and don't overcook the cream once added or it might break.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 340g
• Total number of serves: 6
• Calories: 508kcal
• Fat: 24.5g
• Saturated Fat: 11.7g
• Trans Fat: 0.08g
• Polyunsaturated: 2g
• Monounsaturated: 5g
• Cholesterol: 123mg
• Sodium: 420mg
• Potassium: 593mg
• Carbohydrates: 26.3g
• Fiber: 5.8g
• Sugar: 3.7g
• Protein: 38g
• Vitamin A: 600IU
• Vitamin C: 6mg
• Calcium: 96mg
• Iron: 1.4mg