Creamy White Chicken Chili is warm, comforting, and ready to serve in just 30 minutes. Made with cream cheese and tender chicken, this chili hits the spot on a cool night and is great for game day.
If you’re chili-obsessed, try this Easy Ground Beef Chili and my Hearty Turkey Chili.
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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
I love a good chili recipe! Whether it’s my Award-Winning Southern Soul Chili or Bloody Mary Chili, I’m all in. Both of those recipes are totally delicious, but lately, I’ve felt something has been missing from my homemade chili lineup.
Now, I’ve remedied that issue! Over the past few weeks, I’ve experimented with making chicken chili and finally pulled together the perfect Creamy White Chicken Chili recipe.
Why You’ll Love This White Chicken Chili
- Just 30 Minutes: This recipe is ready to serve in 30 minutes, including prep and cook time.
- Many Chicken Options: Use store-bought rotisserie chicken or homecooked shredded chicken.
- Customize: Feel free to adjust the heat level to match your preference.
How To Make Quick Homemade Chicken Chili
Ingredients
- The bulk of the chili is made up of shredded chicken (boneless skinless chicken breasts or chicken thighs), great northern beans (cannellini beans are also good), canned chopped green chilies, and corn.
- Onion, butter, and garlic create the flavor base.
- I use chicken stock, half and half, and cream cheese for creaminess.
- Chili Powder, cumin, oregano, salt, and pepper (black or cayenne pepper) bring the flavor.
What Kind Of Chicken Is Best For This Recipe?
This recipe uses shredded, white meat chicken. I’ve used store-bought rotisserie or leftover chicken that I shredded and cooked myself. Here’s my easy oven-roasted chicken recipe:
- Line a baking pan with parchment paper or foil and set aside. In a small bowl, mix together salt, pepper, and garlic powder.
- Place chicken on the prepared pan. Drizzle with olive oil, then rub olive oil on both sides of the chicken. Sprinkle both sides with seasoning mix.
- Roast the chicken in the oven for 15 to 20 minutes at 450 degrees until done. To check that the chicken is done, use a meat thermometer that registers 160-170 degrees when inserted.
Step By Step
- Add butter and onion to a large pot over medium heat. Cook the onion until translucent. Add garlic and cook for 1 minute. Add salt, pepper, cumin, oregano, and chili powder. Stir all ingredients together.
- Add in the 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. We love Greek yogurt, tortilla strips, and lime juice.
Donya’s Success Tips
- This recipe is great to make beforehand, especially if you serve it on game day or for a party. It reheats beautifully on the stovetop or in a crock pot.
Frequently Asked Questions
Absolutely! This recipe is great to make beforehand, especially if you’re serving it on game day or for a party. It reheats beautifully on the stovetop or in a crock pot.
Place the chili in an airtight container and store it in the fridge. It will keep for up to 4 days.
Yep, it sure is with one small adjustment. Make the recipe up by adding the cream cheese and Half and Half. Freeze the chili. When ready to enjoy it, thaw, reheat, and add the last 2 ingredients.
Don’t Forget The Toppings!
Creamy White Chicken Chili is big on flavor and is great with so many different toppings. Don’t shy away from piling on some of these favorites:
- shredded cheddar cheese or Monterey jack cheese
- sour cream
- tortilla strips or tortilla chips
- chopped fresh or pickled jalapeños
- hot sauce
- pico de Gallo or avocado salsa
- lime wedges for fresh lime juice
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 along with Ranch Fire Crackers, and Beer Cheese Dip.
Craving More Comfort Food Recipes? Try These
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!
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.
Notes
- This recipe is great to make ahead of time, especially if you’re serving it on game day or for a party. It reheats beautifully on the stove top or in a crock pot.
- To store, place the chili in an airtight container and store it in the fridge. It will keep for up to 4 days.
- To freeze, make the recipe up to adding the cream cheese and Half and Half. Freeze the chili. When you are ready to enjoy it, thaw, reheat and add the last 2 ingredients.
Nutrition
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Martin K
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
Jocelyn Collier
I am in Australia and I am wondering what is half and half.
A mix of whole milk and heavy cream.
Bob
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.
Judy
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!
Donya
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
Michelle
I keep making this again and again. We love it! Thank you!
Donya
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!