There’s something truly special about a warm bowl of chili on a cool day. But what if you’re looking for a change from the classic red tomato based chili? Let me introduce you to my absolute favorite comfort dish, a creamy and delicious White Bean Chicken Chili. It is so satisfying.
This recipe is all about simple ingredients and big flavor. It’s the kind of meal that tastes like it simmered for hours, but it comes together so easily. Whether you are a fan of your slow cooker, Instant Pot, or the classic stovetop, this recipe has you covered. It’s one of those amazing White Chicken Chilli Recipes you will make again and again.
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Why You’ll Love This Recipe
First off, this chili is incredibly easy to make. You basically add everything to the pot and let it do its thing. It is a true set it and forget it kind of meal, especially with the slow cooker method. This makes it a fantastic choice for busy weeknights.
The texture is just wonderful. We are talking about a rich and creamy White Chicken Chili With Cream Cheese. The cream cheese melts into the broth, creating a velvety base that is so comforting. It’s not heavy, just wonderfully smooth.
It is also super versatile. You can adjust the spice level to your liking by playing with the green chiles and cayenne pepper. And the toppings? Oh, the toppings are where you can really have some fun. From avocado to tortilla strips, you can customize every single bowl.
This is a dish the whole family will enjoy. It is hearty enough to satisfy big appetites but gentle enough in flavor for picky eaters, especially if you go easy on the heat. Plus, leftovers are amazing, making it great for meal prepping for the week.
Ingredients
Here is what you will need to gather for this tasty White Bean Chili Recipe. The list is simple, and you probably have many of these items in your pantry already.
- 1 pound boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 ounces low sodium chicken broth
- 2 15 ounce cans great Northern beans, drained and rinsed
- 2 4 ounce cans diced green chiles, I like one hot and one mild
- 1 15 ounce can whole kernel corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or more to taste
- Small handful fresh cilantro, chopped
- 4 ounces reduced fat cream cheese, softened
- 1/4 cup half and half
For the Toppings:
- Sliced jalapenos
- Sliced avocados
- A dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey jack or a Mexican cheese blend
Step By Step Instructions
I’ve got you covered with three different ways to cook this White Bean Chicken Chili. Choose whichever method works best for you!
Slow Cooker Method
First, place your chicken breasts at the bottom of the slow cooker. Sprinkle them evenly with the salt, pepper, cumin, oregano, chili powder, and cayenne pepper. This seasons the chicken right from the start.
Next, add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and chopped cilantro on top. Give everything a little stir to combine.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours. Your house is going to smell amazing while this cooks.
Once the cooking time is up, carefully remove the chicken breasts and place them in a large bowl. Use two forks to shred the chicken. It should be very tender and fall apart easily.
Return the shredded chicken to the slow cooker. Now, add the softened cream cheese and the half and half. Stir it all together until the cream cheese begins to melt into the chili.
Cover it again and cook on HIGH for another 15 minutes. This final step helps the chili get wonderfully creamy and allows it to thicken up just a bit. Stir well before serving with your favorite toppings.
Stovetop White Chicken Chili Method
For the stovetop version, start by cutting the chicken breasts into three large pieces each and set them aside. This helps them cook a bit faster and more evenly.
In a large dutch oven or soup pot, heat one tablespoon of butter and one tablespoon of olive oil over medium heat. Add the diced onions and cook for about 4 to 5 minutes until they soften.
Add the minced garlic and cook for another minute until fragrant, stirring often so it does not burn. Then, stir in all the spices: salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Now, add the chicken pieces, great Northern beans, green chiles, corn, chicken broth, and cilantro. Give it all a good stir to combine everything.
Increase the heat to medium high and bring the chili to a boil. Once it’s boiling, reduce the heat to a simmer. Let it simmer uncovered for 30 to 40 minutes.
The chicken should be cooked through and the chili should have thickened nicely. Remove the chicken pieces, shred them with two forks, and then return the shredded chicken to the pot.
Finally, stir in the half and half and the softened cream cheese. Let it simmer for a few more minutes, stirring well until the cream cheese is fully melted. Then it’s ready to serve!
Instant Pot Method
Start by adding the chicken breasts to the bottom of your pressure cooker. Easy enough, right?
Top the chicken with the onion, garlic, chicken broth, beans, green chiles, cilantro, corn, and all the spices. Give it a quick stir.
Cube your softened cream cheese and place the cubes on top of the chili mixture. Do not stir it in just yet.
Cover the Instant Pot and seal the lid. Make sure the valve is in the sealing position. Cook on manual high pressure for 20 minutes.
After the 20 minutes are up, let the pressure release naturally for 10 minutes. Then, carefully switch the valve to the venting position to release any remaining steam before opening the lid.
Remove the chicken breasts and shred them using two forks. While you do that, add the half and half to the pot. Stir everything together to melt the cream cheese completely.
Return the shredded chicken to the pot, stir to combine, and your Instant Pot White Bean Chicken Chili is ready to be garnished and served.
How To Store Leftovers
If you have any leftover White Bean Chicken Chili, you’re in luck because it tastes even better the next day. The flavors really have a chance to meld together.
To store, let the chili cool down completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days.
This chili also freezes beautifully. Let it cool, then pour it into freezer safe bags or containers. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it up on the stovetop or in the microwave.
Tips
Here’s a little trick for an extra creamy chili. To ensure the cream cheese blends smoothly, put the softened cream cheese in a small bowl. Ladle a bit of the hot chili broth into the bowl and whisk until smooth. Then, pour that mixture back into the pot. No lumps!
Want your chili even thicker? Mix one tablespoon of cornstarch with two or three tablespoons of cold milk, broth, or water. Stir until the cornstarch dissolves, then stir the mixture into the chili. Let it cook for a few more minutes until it thickens to your liking.
Don’t be afraid to play with the beans. While the recipe calls for great Northern beans, cannellini beans or even navy beans would work just as well in this White Bean Chili Recipe. Use what you have on hand.
Adjust the heat to your preference. The combination of one mild and one hot can of green chiles provides a nice, balanced warmth. If you love spicy food, use two cans of hot chiles. If you prefer it mild, use two mild cans.
Conclusion
And there you have it, a simple and satisfying White Bean Chicken Chili that’s perfect for any occasion. It is a hearty, flavorful meal that brings everyone to the table. It is one of my favorite White Chicken Chilli Recipes for a reason!
Whether you make it on a lazy Sunday in the slow cooker or whip it up on a weeknight on the stove, this recipe is a keeper. The creamy texture and gentle spices are a wonderful combination. I hope you and your family love this chili as much as mine does. Enjoy!
FAQ
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely! Boneless, skinless chicken thighs would be a wonderful substitution. They have a bit more fat, which can add extra flavor and moisture to the chili. The cooking time should remain about the same.
Is This White Bean Chicken Chili Spicy?
The spice level is easily customizable. The recipe uses a small amount of cayenne and a mix of mild and hot green chiles for a gentle heat. To make it spicier, add more cayenne or use only hot green chiles. For a milder version, use only mild chiles and omit the cayenne.
Can I Make This Dairy Free?
Yes, you can. To make this a dairy free White Chicken Chili With Cream Cheese, you can use a dairy free cream cheese alternative. For the half and half, a full fat oat milk or canned coconut milk would be a good substitute to maintain the creaminess.
What Should I Serve With This Chili?
This chili is fantastic on its own, but it’s also great with a side of warm cornbread or tortilla chips for dipping. A simple green salad with a light vinaigrette would also be a nice, fresh accompaniment to the rich chili.
Creamy White Bean Chicken Chili
There’s something truly special about a warm bowl of chili on a cool day. This creamy and delicious White Bean Chicken Chili is the kind of satisfying meal that tastes like it simmered for hours, but comes together easily.
Requirements
Ingredients
Instructions
- Place chicken breasts at the bottom of the slow cooker. Sprinkle them evenly with the salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and chopped cilantro on top. Stir to combine.
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
- Once cooked, carefully remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker. Add the softened cream cheese and the half and half. Stir until the cream cheese begins to melt.
- Cover and cook on HIGH for another 15 minutes to allow the chili to thicken.
- Stir well before serving with your favorite toppings.
Notes
Stovetop Method: Sauté onions in butter/oil in a large pot. Add garlic and spices, then add chicken pieces, beans, chiles, corn, broth, and cilantro. Bring to a boil, then simmer for 30-40 minutes. Remove and shred chicken, return to pot, then stir in cream cheese and half & half until melted.
Instant Pot Method: Add chicken, onion, garlic, broth, beans, chiles, cilantro, corn, and spices to the pot. Top with cubed cream cheese (do not stir). Cook on high pressure for 20 minutes, then natural release for 10 minutes. Remove and shred chicken, stir pot to melt cheese, then return chicken to the pot.
Creamy Tip: To avoid lumps, whisk the softened cream cheese with a ladle of hot broth in a separate bowl before adding it to the main pot.
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