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Creamy White Chicken Chili

A close-up of creamy white chicken chili recipe, featuring shredded chicken, white beans, and fresh parsley garnish.
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Make this simple, creamy white chicken chili on the stovetop or in a slow cooker. It uses shredded chicken and white beans for a comforting meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste

Instructions

  1. Place chicken breasts, onion, garlic, cannellini beans, great northern beans, green chiles, chicken broth, cumin, oregano, and cayenne pepper (if using) into a slow cooker.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  3. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the cream cheese cubes until fully melted and smooth.
  5. Stir in the heavy cream or half-and-half. Heat through for 10 minutes without boiling.
  6. Taste and adjust seasoning with salt and pepper. Serve hot.
  7. For stovetop method: Place all ingredients except cream cheese and heavy cream in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through. Shred chicken, stir in cream cheese and cream, and heat until smooth.

Notes

  • Serve with shredded Monterey Jack cheese, sour cream, or chopped cilantro for topping.
  • For a thicker chili, mash about 1 cup of the beans against the side of the pot before adding the cream cheese.
  • This chili freezes well for later meals.

Nutrition

Find it online: https://magazinemeal.com/best-chicken-chili-recipe-creamy-white/