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The Ultimate Creamy White Chicken Chili: Quick Stovetop & Slow Cooker Version

Close-up of a bowl of creamy white chicken chili, featuring shredded chicken and white beans in a rich sauce.
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Make this ultimate creamy white chicken chili for a satisfying, hearty meal. This recipe delivers a rich, velvety texture using white beans and cream cheese, and you can prepare it quickly on the stovetop or easily in the slow cooker.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 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 (second can)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or sour cream
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, avocado, fresh cilantro, tortilla chips

Instructions

  1. If using the stovetop method, season chicken breasts lightly with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
  2. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, cumin, oregano, chili powder, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Return the chicken to the pot. Add the chicken broth and both cans of green chiles. Bring the mixture to a simmer. Cover and cook on low for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. To achieve maximum creaminess, scoop about 1 cup of the white beans and 1/2 cup of the broth mixture into a blender. Blend until completely smooth, then pour the puree back into the pot.
  6. Add the remaining rinsed and drained white beans to the pot. Stir in the cubed cream cheese until it melts completely into the chili, creating a velvety texture.
  7. Stir in the heavy cream or sour cream. Heat through gently for 5 minutes, stirring often, but do not allow the chili to boil after adding dairy. Season with salt and pepper to your preference.
  8. For the slow cooker method: Place the raw, seasoned chicken breasts, onion, garlic, spices, both cans of green chiles, broth, and all beans (un-pureed) into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken in the pot. Stir in the cream cheese until melted, then stir in the heavy cream/sour cream. Heat on low for 15 minutes before serving.
  9. Serve hot with your favorite toppings like shredded cheese, avocado, and cilantro.

Notes

  • For a thicker chili, mash about one cup of the white beans against the side of the pot before adding the cream cheese.
  • You can substitute rotisserie chicken for the raw chicken to save time on the stovetop method. Add it during the last 10 minutes of simmering.
  • This creamy white chicken chili freezes well. Cool completely before storing in an airtight container for up to three months.

Nutrition

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