5-Star Reader Comment
We all love this recipe. Typically double everything. Grownup and kids both enjoy it for for either dinner or school lunches.
Martin
Amazing Chili In 30 Minutes? Oh Yeah!
Over the years, I’ve shared my Award-Winning Southern Soul Chili and Bloody Mary Chili, both full of bold flavors and a little kick. But I realized I was missing a creamy version — something cozy, mellow, and just a little indulgent. After a few test batches (and more than a few taste tests), I finally landed on the perfect Creamy White Chicken Chili.
It’s rich and comforting, yet light enough to enjoy year-round. Plus, it’s ready in about 30 minutes — and we all know that’s my kind of recipe.
Let’s cook, Y’all!
Donya’s Tips and Things To Know
- Make ahead: This chili reheats perfectly on the stove or in a crock pot.
- Freezer tip: If you plan to freeze it, make the recipe up to the step before adding cream cheese and half-and-half. Add those after thawing and reheating.
- Thickness: Want it thicker? Simmer uncovered for a few extra minutes or mash some of the beans with the back of your spoon.
- Adjust the spice: Add diced jalapeños or a dash of cayenne if you like a little heat.
If you’re chili-obsessed, try this Easy Ground Beef Chili and my Hearty Turkey Chili.
Ingredients That Make This Chili So Good
You’ll find the full recipe in the card below, but here’s a quick rundown of what makes this chili so good:
- Chicken: I usually use shredded chicken breasts (here’s how I make Easy Oven-Roasted Chicken Breasts for recipes like this), but thighs work too. Rotisserie chicken is an easy shortcut.
- Beans: Great Northern or cannellini beans give a creamy texture and mild flavor.
- Corn and green chilies: Add sweetness and a little zip to each bite.
- Creaminess: Cream cheese and half-and-half create that smooth, rich texture.
- Seasoning: A simple mix of cumin, oregano, chili powder, salt, and pepper brings everything together.
How To Make Creamy White Chicken Chili
- Build the flavor base: Sauté the onion in butter until soft, then add the garlic and your seasonings.
- Add the main ingredients: Stir in the chicken, beans, corn, green chilies, and chicken stock. Let it all simmer together so the flavors blend.
- Make it creamy: Stir in the cream cheese and half-and-half until melted and smooth.
- Serve it up: Ladle into bowls and top with your favorites — shredded cheese, tortilla strips, Greek yogurt, or a squeeze of lime.
Topping Ideas For Cream Cheese Chicken Chili
Half the fun of chili is the toppings! Here are a few I always reach for:
- Shredded cheddar or Monterey Jack.
- Sour cream or Greek yogurt.
- Tortilla chips or strips.
- Fresh or candied jalapeños, and pickled red peppers and onions.
- Hot sauce or avocado salsa.
- Fresh lime juice and chopped cilantro.
Craving More Comfort Food Recipes? Try These
Ingredients
- 3-4 cups cooked, shredded chicken breasts
- 1 chopped onion
- 1 tablespoon butter
- 2 cloves minced garlic
- 32 ounces chicken stock
- 2 15 ounce cans great northern beans, drained and rinsed
- 1 15 ounce can corn, drained
- 2 4 ounce cans chopped green chilies
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- 2 teaspoons chili powder
- 4 ounces cream cheese
- ¼ cup Half and Half
Instructions
- To a large pot over medium heat, add butter and onion. Cook onion until translucent. Add garlic and cook for 1 minute. Add the salt, pepper, cumin, oregano, and chili powder. Stir all ingredients together.
- Add-in chicken, chicken stock, beans, corn, and green chilies. Stir. Increase heat to medium-high and bring chili to a boil. Reduce heat and let the chili simmer for 15 minutes. Add-in cream cheese and half and half, and continue to simmer until cream cheese has melted.
- Stir and serve hot with your favorite toppings.
Nutrition
Frequently Asked Questions
Yes! It’s one of the best parts of this recipe. You can make it a day or two in advance and warm it up gently on the stovetop or in a slow cooker.
Keep it in an airtight container in the fridge for up to 4 days. Reheat slowly on low heat, stirring occasionally.
Absolutely! Just make the recipe up to the step before adding cream cheese and half-and-half. Cool completely, freeze, then thaw and finish the last step before serving.
Simmer the chili uncovered for a few extra minutes or mash some of the beans for a naturally thicker texture.
Yes. Add all the ingredients except cream cheese and half-and-half to the crock pot and cook on low for 4 hours. Stir in the last two ingredients before serving.
What To Serve With White Chicken Chili?
Serve this chili with Green Chili Cheese Cornbread and Tomato Avocado Cucumber Salad for a meal your family and friends will rave about! It’s always requested for game day along with Ranch Fire Crackers, and Beer Cheese Dip.
If you tried this Creamy White Chicken Chili Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Just finished making this and having a bowl! This is so delicious!! Also, my first time ever making white chicken chili. Cannot imagine there is a better recipe out there. Thank you so much!
Thanks, Donna! I’m thrilled you like the recipe and am so happy you are cooking with me.
~Donya
My family loves this chili. Easy as quick meal or as a freezer meal for later. Spices were perfectly blended. I did not add salt at the end since the beans already had salt and I used frozen Corn to decrease salt. Didn’t need it. Thanks for this recipe
Thank you so much Karen!
~Donya
We all love this recipe. Typically double everything. Grownup and kids both enjoy it for for either dinner or school lunches.
Thank you so much, Martin! You are so right about school lunches.
~Donya
I am in Australia and I am wondering what is half and half.
A mix of whole milk and heavy cream.
The spices were perfectly balanced and
Didn’t overwhelm.i cook for some sensitive stomachs and this recipe makes chili
Doable for them.I am a traditional chili
Fan, but this was really good and i had to hold myself back from eating the whole thing in one night.
Made this chili tonite….my husband declared it one his favourite meals and he would eat it any day! It could use a little more spice and less broth, otherwise a great meal!
Hey there Judy!
I am glad to hear that you and your husband enjoyed this recipe! If you’re looking for a chili with a little more spice, I would recommend checking out my Award Winning Southern Soul Chili recipe, it’ll come up on my site when you search ‘chili,’ it’s a little more hearty and has some fantastic flavors, I hope you’ll give it a try. Thank you for your kind words and for your support, if you ever have any questions please don’t hesitate to ask!
~Donya
I keep making this again and again. We love it! Thank you!
Hey there Michelle!
I am so happy to hear that your family has been enjoying this recipe, it’s a perfect weeknight meal, plus the leftovers keep really well. If you like this recipe, you should check out my Award Winning Southern Soul Chili Recipe, it’s a family favorite as well. Thank you so much for your kind words of support and your phenomenal rating, let me know if you ever have any questions about a recipe!
~Donya
Thanks for this great recipe!