If there’s one meal that feels like a warm hug in a bowl, it’s white chicken chili. I still remember the first time I made this dish on a rainy fall night — the creamy texture, the subtle spice, and that hearty spoonful of shredded chicken won me over completely. This white chicken chili recipe has become a staple in my kitchen. It’s quick, rich, and full of comforting flavors that always satisfy. Whether you’re making it in a pot or as a slow cooker white chicken chili, the creamy consistency makes every bite unforgettable. Let’s dive into this cozy favorite!
The Story Behind This Creamy White Chicken Chili
A Family Favorite Born from Simplicity
This white chicken chili came to life out of pure necessity. I had leftover chicken and a craving for something filling but not too heavy. Instead of going for traditional red chili, I decided to mix things up with white beans and corn. The result? A creamy white chicken chili that instantly became a family favorite. The best part is how adaptable it is — you can make it on the stove, in a Dutch oven, or as a slow cooker white chicken chili. Every version comes out perfectly tender and deeply flavorful.
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White Chicken Chili (Again)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This creamy white chicken chili combines shredded chicken, white beans, corn, and spices into a cozy meal ready in just 35 minutes.
Ingredients
4 boneless, skinless chicken breasts (about 2 lb)
2 cups low-sodium chicken broth
1 can white kidney beans, drained and rinsed
1 can sweet corn, drained
1 can green chiles
1 tsp green hot sauce
1 tsp chili powder
½ tsp onion powder
½ tsp salt
4 oz cream cheese, cubed
1 tbsp cornstarch (optional)
1 tbsp water (optional)
Chips, avocado, lime, salsa, cheese, jalapeños for serving
Instructions
1. Add chicken and broth to pot, simmer 15 minutes.
2. Remove chicken, shred, and return to pot.
3. Stir in beans, corn, green chiles, hot sauce, and seasonings.
4. Add cream cheese cubes, simmer 10 minutes to melt.
5. (Optional) Mix cornstarch and water, add to thicken.
6. Serve hot with toppings like avocado, lime, or chips.
Notes
Store leftovers up to 4 days. Freezes well for 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 394
The Secret to That Ultra Creamy Texture
The secret to this creamy white chicken chili lies in balance. Cream cheese gives it a rich body without overpowering the mild spice from the green chiles and chili powder. When the cream cheese melts into the broth, it thickens beautifully, coating every bit of chicken and beans. If you like it even thicker, a small cornstarch slurry does the trick. It’s creamy, cozy, and ideal for nights when you want something simple yet satisfying.
Ingredients and Preparation Tips for White Chicken Chili
Simple Pantry Ingredients, Big Flavor
You don’t need anything fancy to make this white chicken chili recipe. Everything comes from everyday pantry staples. Boneless, skinless chicken breasts form the base, while white beans add creaminess and fiber. Corn gives it sweetness and texture, and green chiles bring just the right amount of kick. The key seasonings—chili powder, onion powder, and a dash of green hot sauce—build depth without making it too spicy. Finally, a few cubes of cream cheese melt in, giving this dish that irresistible creamy finish.
Prep Tips for Perfect Results
To save time, cook your chicken in advance or use rotisserie chicken for convenience. If you’re short on stovetop time, make this a slow cooker white chicken chili: add all ingredients (except the cream cheese and cornstarch slurry) to your slow cooker and cook on low for 6 hours. Stir in cream cheese in the final 30 minutes for that luscious texture. This flexibility makes it perfect for meal prep, busy weeknights, or lazy weekends.
Step-by-Step Cooking Guide for White Chicken Chili
How to Cook It to Perfection
Start by adding four boneless, skinless chicken breasts and two cups of chicken broth to a 3- to 4-quart Dutch oven or soup pot. Bring to a simmer over medium-high heat, then reduce to medium-low. Let the chicken cook gently for about 15 minutes or until it reaches 165°F. Once cooked, remove it from the pot, shred it using two forks, and return it to the simmering broth.
Creating the Creamy Base
Next, stir in drained white beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Cube the cream cheese and add it to the pot, stirring occasionally as it melts. Let it simmer for 10 minutes until the texture becomes velvety smooth. If you prefer thicker chili, mix cornstarch and water in a small bowl and stir it in. Within minutes, your white chicken chili will be thick, creamy, and rich. Serve it hot with toppings like avocado, lime, shredded cheese, or jalapeños for an irresistible meal.
Serving Suggestions and Variations
Toppings That Take It Over the Top
This white chicken chili pairs beautifully with crisp tortilla chips, fresh avocado slices, and a squeeze of lime. A handful of shredded cheddar or Monterey Jack cheese adds another layer of creaminess, while a few jalapeño slices give it an extra kick. Want a fresh burst? A spoonful of salsa or a sprinkle of chopped cilantro makes every bite pop.
Creative Variations to Try
If you want to experiment, try swapping chicken breasts for shredded turkey or rotisserie chicken. To make it vegetarian, skip the chicken entirely and use vegetable broth with extra beans. For a slow cooker white chicken chili twist, cook on low for six hours or high for three, adding cream cheese only near the end to prevent curdling. No matter how you prepare it, this creamy white chicken chili recipe remains the perfect bowl of comfort.
Make-Ahead, Storage, and Freezer Tips
Make-Ahead and Storage Instructions
White chicken chili stores beautifully. Prepare a big batch and let it cool completely before transferring it to airtight containers. It stays fresh in the refrigerator for up to four days. When reheating, warm it on low heat to preserve that creamy consistency. If it thickens too much, stir in a splash of chicken broth or milk.
Freezer-Friendly Meal Prep
This recipe also freezes exceptionally well. Pour cooled chili into freezer-safe bags, label, and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove. The flavor deepens as it sits, making it even more delicious the second time around. Having a stash of this white chicken chili in the freezer means you’ll always have a comforting meal ready to go — perfect for cozy nights or unexpected guests.
FAQ Section
How can I make this chili spicier?
Add diced jalapeños or an extra teaspoon of chili powder for more heat.
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken cuts the cook time in half while keeping the flavor rich.
Is this white chicken chili gluten-free?
Yes, as written, it’s naturally gluten-free. Just double-check your broth and spices.
Can I make this dairy-free?
You can substitute dairy-free cream cheese and use coconut milk for a creamy, non-dairy twist.
Conclusion
This white chicken chili (again) recipe proves that comfort food doesn’t need to be complicated. With minimal prep, wholesome ingredients, and a flavor that deepens with every bite, it’s easy to see why this dish has become a year-round favorite. Whether you make it as a creamy white chicken chili on the stovetop or a slow cooker version on a busy day, the result is always the same — warm, hearty, and full of flavor. Keep this recipe close, because once you’ve had it, you’ll crave it again and again.
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