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white chicken chili

White Chicken Chili

This White Chicken Chili delivers thick, creamy comfort with tender chicken and white beans in rich, flavorful broth. After eighteen months of watery disasters and separated cream cheese, I cracked the code: proper aromatics sautéing, the right liquid ratio, and gentle cream cheese on low heat. Now it's perfectly creamy every time, and my brother who refuses new chili asked for seconds at Thanksgiving.
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Course: dinner, Main Course
Cuisine: American, Tex-Mex
Keyword: creamy white chicken chili, crockpot white chicken chili, easy white chicken chili, white bean chicken chili, white chicken chili, white chicken chili recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 385kcal
Cost: $16.50

Equipment

  • 1 Large pot or Dutch oven For sautéing aromatics and simmering the chili - 5-6 quart works best
  • 1 Wooden Spoon For stirring and scraping the bottom while cooking
  • 1 Sharp knife For dicing onions and chopping ingredients
  • 2 Forks To shred cooked chicken breasts if using raw chicken
  • 1 Ladle For serving the finished white chicken chili
  • 1 Slow cooker (optional) Alternative cooking method - 4-6 hours on low or 2-3 hours on high
  • 1 Instant Pot (optional) For pressure cooking method - 8 minutes high pressure with natural release

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon white pepper
  • 4 cups chicken broth
  • 3 cans White beans 15 oz each white beans, drained and rinsed
  • 2 cans Diced green chiles 4 oz each diced green chiles
  • 1 whole jalapeño diced (optional)
  • 1 ½ pounds chicken breasts or 3 cups shredded rotisserie chicken
  • 8 ounces cream cheese cubed
  • 2 tablespoons lime juice
  • Salt to taste
  • 1 ½ cups shredded monterey jack or pepper jack cheese
  • Sour cream for serving
  • Fresh cilantro for garnish
  • Diced avocado for topping
  • Tortilla chips for serving

Instructions

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add minced garlic, cumin, oregano, and chili powder. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. Don't skip this step - proper sautéing creates the foundation for your white chicken chili's flavor.
  • Pour in 4 cups chicken broth and stir to combine, scraping up any browned bits from the bottom. Add drained and rinsed white beans (cannellini or great northern). Stir in diced green chiles and jalapeños if using. Add white pepper. Bring mixture to a simmer and let cook for 10-15 minutes, stirring occasionally. The beans should soften slightly but not fall apart.
  • If using raw chicken breasts, add them whole to the pot. Submerge them in the liquid and simmer for 20-25 minutes until cooked through and internal temperature reaches 165°F. Remove chicken, shred with two forks, and return to pot. If using rotisserie chicken, shred it and add near the end of cooking. Season with salt to taste and add 2 tablespoons lime juice for brightness.
  • Reduce heat to low - this step is critical for creamy texture. Cut 8 ounces cream cheese into small cubes. Add cream cheese cubes to the pot and stir constantly until completely melted and incorporated smoothly into the chili. Never add cream cheese to boiling liquid or it will separate and turn grainy. Let simmer on low for 5 more minutes to meld all flavors together.
  • Ladle white chicken chili into bowls. Top each serving with shredded monterey jack or pepper jack cheese, a generous dollop of sour cream, fresh chopped cilantro, diced avocado, and a squeeze of fresh lime. Serve with tortilla chips or Fritos on the side for scooping. Let everyone customize their bowl with their favorite toppings.

Notes

Perfect white chicken chili is about proper sautéing and cream cheese timing. I learned this at a Super Bowl party serving separated bean water to twenty people. Now I sauté aromatics until fragrant and add cream cheese on low heat. Result? Thick, creamy chili everyone loves. Store 5 days or freeze 3 months.
 

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 28g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 680mg | Fiber: 7g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 18mg | Calcium: 150mg | Iron: 3.2mg