If you’re craving something cozy, comforting, and packed with flavor, let me introduce you to this fan-freaking-tastic Creamy White Chicken Chili Recipe. It’s a warm hug in a bowl, combining tender chicken, creamy textures, and a gentle kick of spice that keeps you coming back for more. Whether you’re new to chili or a longtime fan, this recipe is straightforward, foolproof, and absolutely worth making on a chilly day. Trust me, once you try it, you’ll add it to your regular rotation in no time.
Why You’ll Love This Recipe
- Super creamy and comforting: The cream cheese and half and half make this chili irresistibly rich without feeling heavy.
- Simple to prep and versatile: You can make it in the slow cooker, instant pot, or stovetop – your choice based on time and tools.
- Great balance of mild spice: Uses both mild and hot green chiles for that perfect gentle heat without overwhelming your taste buds.
- Family-friendly and filling: My family goes crazy for it, especially topped with their favorite garnishes.
Ingredients You’ll Need
This recipe uses a delicious mix of pantry staples and fresh aromatics. Each ingredient packs its own punch, creating a harmonious bowl of chili that’s creamy, flavorful, and utterly satisfying. When shopping, I recommend choosing good-quality chicken breasts and low-sodium broth – it really lets you control the seasoning better.
- Boneless skinless chicken breasts: Lean and tender, they shred beautifully after slow cooking.
- Yellow onion: Adds natural sweetness and depth to the chili’s base.
- Garlic cloves: Fresh garlic elevates the flavor, so don’t skip it!
- Chicken broth (low sodium): Controls saltiness and gives the chili a flavorful, savory liquid.
- Great Northern beans: Creamy beans that bring substance without overpowering the dish.
- Diced green chiles (mild and hot): A perfect blend to keep heat balanced.
- Whole kernel corn: Adds subtle sweetness and texture contrast.
- Salt and black pepper: Essential for seasoning and bringing everything together.
- Ground cumin, oregano, chili powder, cayenne pepper: These spices layer complexity and warmth into every spoonful.
- Fresh cilantro: Stirred in at the end for bright herbaceous notes.
- Cream cheese (reduced fat): The secret to that silken, creamy texture.
- Half and half: Lightens the cream cheese while adding richness.
- Toppings (jalapenos, avocado, sour cream, tortilla strips, cheese): Customize to suit your preferences and add flair.
Variations
I love how flexible this Creamy White Chicken Chili Recipe is. It’s a fantastic base for trying out your favorite twists, so feel free to get creative and make it truly yours.
- Spice Level: I sometimes swap the hot green chiles for a milder version or add extra cayenne if I want more heat – either way works perfectly.
- Beans Variety: Mixing in white kidney beans or cannellini beans can add a new texture twist that my family actually enjoys.
- Dairy-Free: I experimented using coconut milk and vegan cream cheese alternatives, which turned out creamy and delicious for dairy-sensitive friends.
- Added Veggies: Throw in diced bell peppers or chopped spinach near the end of cooking to sneak in extra freshness and nutrients.
How to Make Creamy White Chicken Chili Recipe
Step 1: Layer Your Ingredients in the Slow Cooker
Start by placing the chicken breasts at the bottom of your slow cooker. Sprinkle salt, pepper, cumin, oregano, chili powder, and cayenne on top. I like to really give the chicken a good seasoning blanket because it infuses the whole chili with flavor. Then add the diced onions, minced garlic, beans, green chiles, corn, chicken broth, and fresh cilantro. Give everything a gentle stir to spread out those seasonings without disturbing the chicken too much.
Step 2: Slow Cook to Perfection
Cover and cook on LOW for 8 hours or on HIGH for about 3-4 hours. This slow simmering lets the flavors meld beautifully and the chicken becomes so tender it practically shreds itself. When I first tried this, I was amazed at the minimal effort required to get such deep flavors.
Step 3: Shred the Chicken and Add Creamy Goodness
Carefully remove the chicken breasts and shred them with two forks—this part is oddly satisfying! Return the shredded chicken to the slow cooker. Next, add the softened cream cheese and half and half and stir well. A little pro tip here: to avoid lumps, scoop the cream cheese into a small bowl, whisk in a few ladles of hot chili broth until smooth, and then return that mixture to the slow cooker before adding half and half. Cover and let cook on HIGH for 15 minutes or until the chili is creamy and slightly thickened.
Step 4: Final Taste and Serve
Give the chili a good stir and do a quick taste test – adjust salt or spice if needed. Then, ladle it into bowls and top with your favorite garnishes. I love how this step transforms it from a simple bowl to a true celebration of flavor and texture.
Pro Tips for Making Creamy White Chicken Chili Recipe
- Softening Cream Cheese Properly: Always take the cream cheese out ahead of time to soften or warm it slightly in the microwave, so it blends effortlessly and doesn’t clump.
- Layering Flavors: Seasoning the chicken before slow cooking is a game changer I learned after several tries – it deepens flavor dramatically.
- Avoid Overcooking the Beans: If you want beans with a little bite, add them halfway through cooking instead of at the start.
- Thickening the Chili: When I wanted it heartier, mixing cornstarch with a bit of liquid and stirring it in at the end helped it thicken just right without affecting flavor.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
For garnishes, I like to keep things fresh and textural: sliced jalapenos add a sharp kick, creamy avocado slices balance the heat, a dollop of sour cream brings tang and coolness, sprinkled cilantro brightens every bite, crunchy tortilla strips add great contrast, and a little shredded Monterey Jack cheese melts beautifully on top. Feel free to mix and match, but these are the toppings I keep in my fridge for chili nights.
Side Dishes
My go-to sides include warm cornbread slathered with butter, a crisp green salad with a tangy lime vinaigrette, or my homemade jalapeño cheddar biscuits. If I’m feeling extra, a bowl of Mexican rice or chips and salsa perfectly complement this creamy white chicken chili recipe.
Creative Ways to Present
For special occasions, I’ve served this chili in mini bread bowls or hollowed-out mini pumpkins for a festive fall touch. Another fun idea is layering it with tortilla chips and cheese, then broiling it briefly for a “chili dip” that everyone fights over. Presentation truly makes it even more inviting!
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers in the fridge and it keeps beautifully for up to 4 days. I find the flavors actually deepen after a day or two, so leftovers often taste even better. Just be sure to cool it before refrigerating to keep the freshness intact.
Freezing
I’ve frozen this chili successfully multiple times. Just portion it into freezer-safe containers or bags, label with the date, and it’ll last up to 3 months. When ready, thaw overnight in the fridge for the best texture and taste.
Reheating
To reheat, I prefer warming it gently in a saucepan over low to medium heat, stirring occasionally to prevent sticking. If the chili thickened too much in the fridge, adding a splash of chicken broth or half and half while reheating brings back that creamy, dreamy consistency.
FAQs
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Can I make this Creamy White Chicken Chili Recipe without a slow cooker?
Absolutely! I’ve tried this recipe on the stovetop and in my Instant Pot with great results. On the stovetop, just simmer everything until the chicken is cooked through and the chili thickens, then stir in the cream cheese and half and half at the end. The Instant Pot method speeds up cooking time while locking in all the flavors.
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How spicy is this chili?
This chili offers a mild to moderate heat from the combination of mild and hot diced green chiles and a sprinkle of cayenne. If you love spicy food, feel free to increase the cayenne or add extra jalapenos. If you prefer mild, stick to the mild chiles and reduce or omit the cayenne.
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Can I use frozen chicken instead of fresh?
While it’s best to use fresh chicken breasts for even cooking and shredding, frozen chicken can work if you adjust cooking times accordingly. For slow cooker use, you may need to increase cooking time to ensure it’s fully cooked and tender.
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How do I thicken the chili if it’s too runny?
If your chili turns out a bit thin, whisk together 1 tablespoon cornstarch with 2-3 tablespoons of cold liquid (milk, half and half, or broth) until smooth, then stir it into the chili. Cook on high or simmer until it reaches your desired thickness.
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Can I make this recipe vegan or vegetarian?
You could swap the chicken for hearty vegetables or plant-based protein and use vegetable broth instead of chicken broth. Use vegan cream cheese and plant-based half and half alternatives to keep the creamy consistency, and this chili can be just as comforting and delicious!
Final Thoughts
This Creamy White Chicken Chili Recipe has become a go-to for me when I want something both simple and indulgent. I love how it fills the house with amazing aromas and brings everyone to the table eager to dive in. If you’re looking for a comforting, easy-to-make meal that feels like a warm hug, I wholeheartedly recommend giving this a try. Once you do, I’m betting it’ll become one of your favorites too!
Print
Creamy White Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for cozy meals. Made with tender chicken breasts, great Northern beans, diced green chiles, and corn, all simmered together with aromatic spices and finished with cream cheese and half and half for a rich, creamy texture. It offers versatile cooking methods including slow cooker, stovetop, and Instant Pot, and features customizable toppings for added zest.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz low sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (1 hot, 1 mild recommended)
- 1 (15 oz) can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
Toppings
- Sliced jalapenos
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Prepare and Season Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken to season.
- Add Vegetables and Beans: Top the chicken with diced onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and chopped fresh cilantro. Stir gently to combine all ingredients.
- Cook the Chili: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3-4 hours until the chicken is tender and the flavors meld.
- Shred Chicken: Remove the cooked chicken breasts to a large bowl and shred them thoroughly with two forks, then return the shredded chicken back to the slow cooker.
- Add Cream Cheese and Half and Half: Add softened cream cheese and half and half to the chili. Stir well to combine. Cover and cook on HIGH for an additional 15 minutes until the chili is creamy and slightly thickened.
- Optional Cream Cheese Blending: For a smoother texture, blend the cream cheese with a few ladles of chili in a small bowl using a whisk before stirring the mixture back into the slow cooker along with the half and half.
- Serve and Garnish: Stir the chili thoroughly and serve hot with your choice of toppings such as sliced jalapenos, sliced avocados, sour cream, minced cilantro, tortilla strips, and shredded cheese.
Notes
- To thicken chili further, mix 1 tablespoon cornstarch with 2-3 tablespoons of milk, half and half, chicken broth, or water. Stir until dissolved, then add this mixture to the chili and cook until desired thickness is achieved.
- For stovetop preparation, cut chicken breasts into pieces and sauté onions and garlic in butter and olive oil before adding other ingredients. Simmer uncovered for 30-40 minutes, then shred chicken and finish with cream cheese and half and half.
- Instant Pot method involves pressure cooking all ingredients with cream cheese on top for 20 minutes, then natural releasing pressure for 10 minutes before shredding chicken and mixing in half and half.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
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