The Easiest Creamy White Chicken Chili Recipe

Craving a cozy, comforting meal that feels like a warm hug in a bowl, but don’t have hours to spend in the kitchen? You’ve come to the right place. The search for the perfect weeknight dinner that is both incredibly delicious and remarkably simple can feel endless. You want something hearty enough to satisfy the whole family, flavorful enough to feel special, but quick enough to fit into a busy schedule.

That’s where this recipe comes in. I’ve spent years making and perfecting this white chicken chili for family gatherings, potlucks, and those chilly evenings when only pure comfort food will do. It has become my go-to, never-fail dish that always gets rave reviews. It’s designed to solve the “what’s for dinner?” dilemma with a resounding, delicious answer.

This creamy white chicken chili is the ultimate one-pot comfort food, ready in under an hour. It combines tender shredded chicken, hearty white beans, and mild green chiles in a rich, savory broth made luxuriously creamy with cream cheese and sour cream. It’s the easiest, most flavorful version you’ll ever make, and I’m so excited to share it with you.

Why This Will Be Your New Favorite Chili Recipe

This isn’t just another chili recipe; it’s a game-changer for your meal rotation. Here’s why you’ll find yourself making it again and again:

• Incredibly Fast: This is the perfect weeknight warrior. You can go from chopping your onion to sitting down at the table in under an hour, making it ideal for busy evenings.
• One-Pot Wonder: Everything comes together in a single Dutch oven or large pot. This means a more streamlined cooking process and, most importantly, cleanup is an absolute breeze.
• Rich & Creamy Texture: We’ll show you the secret to achieving that perfect, velvety, and luxurious texture without any complicated techniques or risk of curdling. The combination of cream cheese and sour cream creates a savory broth that’s simply irresistible.
• Endlessly Customizable: This recipe is a fantastic starting point. You can easily adjust the spice level to your liking, add different vegetables, or pile on your favorite toppings to make it your own.

The Easiest Creamy White Chicken Chili: The Full Recipe

Get ready to create the most satisfying bowl of chili you’ve ever had. This section contains everything you need: a complete list of ingredients and a clear, step-by-step guide to bring it all together on the stovetop. This is the foundational recipe that has won over my family and friends, and it’s designed for foolproof success.

We’ll walk through sautéing the aromatics, simmering the chicken to tender perfection, and the crucial final step of stirring in the dairy to create that signature creamy base.

1. Gather Your Ingredients

Here’s exactly what you’ll need. Using full-fat dairy is key for the creamiest, richest result.

Ingredients:

• 1 tbsp Olive Oil
• 1 large Yellow Onion, diced
• 3 cloves Garlic, minced
• 1.5 lbs Boneless, Skinless Chicken Breasts (or 3-4 cups shredded rotisserie chicken)
• 4 cups Low-Sodium Chicken Broth
• 2 (4 oz) cans Diced Green Chiles, undrained
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 1/2 tsp Chili Powder
• 1/4 tsp Paprika
• Pinch of Cayenne Pepper (optional, for heat)
• 2 (15 oz) cans Cannellini or Great Northern Beans, rinsed and drained
• 1 cup Corn (frozen or canned, drained)
• 4 oz Cream Cheese, softened and cubed
• 1/2 cup Sour Cream or Heavy Cream
• Juice of 1 Lime
• 1/4 cup Fresh Cilantro, chopped
• Salt and Pepper to taste

Chef’s Note: To make this recipe even faster, use a store-bought rotisserie chicken! Simply shred the meat and skip steps 2 and 3 related to cooking and shredding the raw chicken. Add the pre-cooked chicken in step 4 along with the beans and corn.

Save this recipe to your ‘Cozy Dinners’ board!

2. Step-by-Step Instructions

Follow these simple steps for a perfect pot of chili every time. The process is straightforward and designed for a delicious outcome.

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook until it has softened, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it becomes fragrant. Be careful not to burn the garlic.
2. Cook Chicken & Simmer: Place the raw chicken breasts directly into the pot. Pour in the chicken broth, the undrained diced green chiles, and all the spices: cumin, oregano, chili powder, paprika, and the optional cayenne pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. The chicken is done when it’s cooked through and no longer pink inside.
3. Shred Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board or in a shallow bowl. Using two forks, shred the chicken into tender, bite-sized pieces. Once shredded, return all the chicken back into the pot. (If you’re using pre-cooked rotisserie chicken, this is the point where you’ll add it to the pot).
4. Add Beans & Corn: Stir in the rinsed and drained cannellini beans and the corn. Let the chili continue to simmer over low heat for another 10 minutes. This gives all the flavors a chance to meld together beautifully.
5. Make it Creamy: This is the most important step for that perfect texture. Turn the heat completely off. Add the cubed, softened cream cheese and the sour cream (or heavy cream). Stir continuously and gently until the cream cheese has completely melted and the chili is smooth, velvety, and wonderfully creamy.
6. Finish & Serve: With the heat still off, stir in the fresh lime juice and the chopped fresh cilantro. This brightens up all the flavors. Give it a final taste and season with salt and pepper as needed. Serve the chili hot, garnished with your favorite toppings.

Pro-Tip: The reason you add the dairy after turning off the heat is crucial. High heat can cause dairy products like cream cheese and sour cream to curdle or separate, resulting in a grainy texture. Adding them to the residual heat of the chili allows them to melt smoothly and incorporate perfectly.

Pin these easy steps for your next weeknight meal!

3 Easy Recipe Variations (Slow Cooker, Instant Pot & More)

While the stovetop version is incredibly quick, this versatile white chicken chili recipe adapts beautifully to other cooking methods. Whether you want to “set it and forget it” with a Crockpot or speed things up with an Instant Pot, we’ve got you covered.

How to Make White Chicken Chili in a Crockpot (Slow Cooker)

This method is perfect for busy days when you want dinner waiting for you.

1. Optional First Step: For the best flavor, sauté the diced onion and garlic in a skillet with olive oil before adding them to the slow cooker. However, if you’re short on time, you can skip this and add them raw.
2. Combine Ingredients: Place the chicken breasts, sautéed (or raw) onion and garlic, chicken broth, green chiles, and all spices into the slow cooker. Stir to combine.
3. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
4. Shred & Add: Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in the drained beans and corn.
5. Add Dairy: About 15-20 minutes before serving, stir in the softened cream cheese and sour cream until fully melted and creamy.
6. Finish: Stir in the lime juice and fresh cilantro right before serving.

How to Make White Chicken Chili in an Instant Pot

This method is the fastest way to get deep, slow-simmered flavor.

1. Sauté: Set your Instant Pot to the “Sauté” function. Add the olive oil and cook the diced onion until softened. Add the garlic and cook for another minute.
2. Pressure Cook: Turn off the Sauté function. Add the chicken breasts, chicken broth, green chiles, and all spices to the pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 12-15 minutes.
3. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure.
4. Shred: Carefully remove the chicken, shred it, and return it to the Instant Pot.
5. Finish: Stir in the drained beans and corn. Turn the “Sauté” function back on low. Stir in the cream cheese and sour cream until melted. Turn off the heat and finish with lime juice and cilantro.

Tips for Customizing Your Chili

One of the best things about this recipe is how easy it is to tweak. Here are a few ideas:

• Adjust the Heat: For a milder chili, ensure your green chiles are “mild” and omit the cayenne. For more heat, add a finely diced jalapeño along with the onions, or increase the amount of cayenne pepper.
• Bean Variations: While cannellini or Great Northern beans are traditional, feel free to use pinto beans or even a mix of all three.
• Make it Thicker: This chili is naturally creamy, but if you prefer a very thick, stew-like consistency, you can mash about half a cup of the beans with a fork before stirring them back into the pot. Alternatively, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chili and cook for a few more minutes until thickened.

The Best Toppings for Creamy White Chicken Chili

Toppings are not just a garnish; they are an essential part of the chili experience! They add texture, flavor, and a fresh contrast to the rich and creamy base. Set up a toppings bar and let everyone customize their own bowl.

Here are some of our favorites:

• For Crunch: Crushed tortilla chips or crispy fried tortilla strips.
• For Freshness: A dollop of extra sour cream or Greek yogurt, diced avocado, freshly chopped cilantro, and sliced jalapeños (fresh or pickled).
• For Flavor: Shredded Monterey Jack or cheddar cheese, a squeeze of fresh lime juice, and your favorite hot sauce.

Storing and Reheating Leftovers

This chili is one of those magical dishes that often tastes even better the next day as the flavors continue to meld. Proper storage is key to enjoying your leftovers.

How to Store Leftover Chili

To store leftovers, allow the chili to cool completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3-4 days. You might notice the chili thickens considerably once chilled; this is completely normal.

Can You Freeze White Chicken Chili?

Yes, you can freeze this chili, but there’s a small catch due to the dairy. Soups with cream cheese and sour cream can sometimes separate or become slightly grainy upon reheating.

• Best Method: For the absolute best results, prepare the chili all the way through step 4 (before adding the dairy). Let this base cool completely, then freeze it in an airtight, freezer-safe container or bag for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight, reheat it on the stove, and then stir in the cream cheese, sour cream, lime, and cilantro as directed.
• Freezing Leftovers: If you’re freezing leftovers that already contain dairy, it’s still possible! Let it cool, freeze it, and just be sure to reheat it gently (see below) to minimize texture changes.

How to Reheat

The best way to reheat this chili is low and slow on the stovetop. Place the chili in a pot over low heat and stir occasionally until it’s warmed through. If it seems too thick, you can stir in a splash of chicken broth or milk to reach your desired consistency. You can also reheat it in the microwave in 60-second intervals, stirring between each one.

FAQs About White Chicken Chili Recipe

What are the four ingredients in white chicken chili?

While you may see ultra-simplified “dump-and-go” recipes that use just four ingredients like chicken, beans, salsa, and cheese, a truly flavorful and creamy white chicken chili relies on a few more key components. To develop a deep, savory flavor, aromatics like onion and garlic, and a blend of spices like cumin and oregano, are essential.

What are the seasonings in white chicken chili?

The core seasonings that give this chili its signature Southwestern flavor are cumin, dried oregano, and chili powder. We also add paprika for a hint of smokiness and color, and a pinch of cayenne pepper for a gentle background heat that can be adjusted to your preference.

What makes white chicken chili creamy?

The delicious creaminess in this recipe comes from a combination of full-fat cream cheese and sour cream (or heavy cream). These are stirred in at the very end with the heat turned off, which allows them to melt into the broth without curdling, creating a rich and velvety texture.

What is a good thickening agent for white chicken chili?

This chili is naturally thickened by the cream cheese, but if you prefer an even thicker consistency, a cornstarch slurry is an excellent gluten-free option. Simply whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chili for a few minutes until it thickens. Another great method is to mash some of the beans before adding them to the pot.

Final Thoughts on The Easiest White Chicken Chili

This white chicken chili recipe is more than just a set of instructions; it’s a guaranteed win for your dinner table. It proves that you don’t need to spend all day in the kitchen to create a meal that is deeply comforting, incredibly flavorful, and loved by all.

With its rich and creamy broth, tender chicken, and hearty beans, it checks every box for a satisfying meal. And with options for the stovetop, Crockpot, and Instant Pot, it’s flexible enough to fit any schedule.

I can’t wait for you to try this recipe. It has brought so much warmth and happiness to my own family, and I’m confident it will become a new favorite in your home, too. Enjoy