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This easy creamy white chicken chili is the ultimate bowl of comfort! Made with chicken, garlic, beans, spices, and cream cheese. Serve with some fresh lime, cilantro, and Colby jack cheese on top for a delicious and filling meal.
Why this creamy white chicken chili is so good:
- You can make this ahead of time and it tastes even better the following day.
- The ingredients are super easy to find at your local supermarket.
- You may adjust this white chicken chili recipe to your liking. If you like it spicy add extra chili powder or reduce the amount of chili if you like it mild.
- This creamy white chicken chili is super creamy and requires no flour or cornstarch.
How to make this creamy white chicken chili recipe
- Add 1 can of the cannellini beans to a food processor and blend until it forms into a paste.
- Heat 2-3 tbsp of olive oil in a large pot over medium heat. Cook the onions for 2-3 minutes or until translucent. Stir in the chili powder, cumin, oregano, granulated garlic, and fresh garlic. Cook for an additional 30 seconds.
- Add the chicken stock and chicken breasts. Let it come up to a boil and then cover and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pot and shred or dice it into bite-sized pieces.
- Add the canned green chilies, beans, corn, fresh lime juice, salt, pepper, and cream cheese. Cook for 20 minutes over high heat, stirring occasionally.
- Stir in the cooked chicken and Colby jack cheese and cook for an additional 5-10 minutes.
Top Tip:
Use a wooden spoon to press the cream cheese and bean paste against the sides of the dutch oven. Also, use a ladle to skim off any excess oil or small pieces of cream cheese that didn’t melt.
Is this chili spicy?
I love a good spicy chili, however, this chili is mild but has just the right amount of heat. Reduce the amount of chili or omit it altogether if you don’t like it spicy.
Can this chili be made in the crockpot?
If you’d like to cook this in the crockpot here’s all you have to do:
Cook the onions, spices, and garlic. Once the onions and garlic are translucent add the remaining ingredients and cook on high for 4 hours or low for 6-8 hours.
What can I serve this chili with?
The best thing to serve this chili with is honey jalapeno cheddar cornbread hands down! You may also serve this with tortilla chips and avocado.
How can I make this low carb?
If you’d like to make this low carb and keto-friendly, omit the beans and corn.
What other types of beans can I use?
You may use any type of beans you’d like for this chili. Keep in mind that adding red or black beans may change the color of the chili.
How long is this chili good for?
Refrigerate this chili for up to 3-4 days. To freeze, let the chili come to room temperature and then place it in a freezer bag and freeze for up to 3 months.
More delicious recipes you’ll enjoy:
You can find more of my cooking videos on Youtube and Facebook.
Creamy White Chicken Chili
Equipment
- Dutch Oven
- Food Processor
Ingredients
- 1 lb boneless Chicken Breasts
- 1 cup onions
- 3 garlic cloves
- 5 cups chicken stock
- 2 (15.5 oz) cans of cannellini beans
- 2 (4 oz) cans of diced green chilies
- 1 (8.5 oz) can of corn
- 8 oz cream cheese
- 1 tsp granulated garlic
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chili
- 1/2 lime, juiced
- 1/2 cup Colby jack cheese
- salt and pepper to taste
- Fresh cilantro, optional
Instructions
- Add 1 can of the cannellini beans to a food processor and blend until it forms into a paste.
- Heat 2-3 tbsp of olive oil in a large pot over medium heat. Cook the onions for 2-3 minutes or until translucent. Stir in the chili powder, cumin, oregano, granulated garlic, and fresh garlic. Cook for an additional 30 seconds.
- Add the chicken stock and chicken breasts. Let it come up to a boil and then cover and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pot and shred or dice it into bite-sized pieces.
- Add the canned green chilies, beans, corn, fresh lime juice, salt, pepper, and cream cheese. Cook for 20 minutes over high heat, stirring occasionally.
- Stir in the cooked chicken and Colby jack cheese and cook for an additional 5-10 minutes. Garnish with cilantro, if desired.
Video
Notes
- Use a wooden spoon to press the cream cheese and bean paste against the sides of the dutch oven.
- Use a ladle to skim off any excess oil or small pieces of cream cheese that didn't melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
