When the winter wind starts to howl, I crave something cozy. You know that feeling when you just need a warm hug in a bowl?
This creamy white chicken chili is exactly what your family needs tonight. It is rich, filling, and incredibly simple to make. You can have a high-protein dinner on the table fast.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. It uses simple pantry staples like canned beans and broth. You do not need any fancy equipment to make this happen.
The texture is incredibly velvety thanks to the cream cheese. It feels like a luxurious restaurant meal at home. Your kids will love the mild, savory flavor profile. It is a budget-friendly way to feed a hungry group.
Simple Cooking Method
Everything happens in just one single pot. This means you spend less time cleaning your kitchen. You simply sauté, simmer, and stir your way to success. Even beginner cooks can master this dish with ease.
The chicken cooks right in the savory broth. This keeps the meat tender and juicy every time. You will love how the flavors meld together perfectly. It is a fail-proof method for a delicious dinner.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. We use fresh chicken and hearty white beans for maximum protein.
- 2 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced mild green chiles
- 1 tbsp olive oil
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 8 oz cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup frozen corn
- Salt and black pepper to taste
Step-by-Step Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 5 minutes until translucent.
- Stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper; cook for 1 minute until fragrant.
- Add the chicken breasts, green chiles, beans, and chicken broth to the pot.
- Bring to a boil, then reduce heat and simmer covered for 20 minutes or until chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts to a plate and shred using two forks.
- Return the shredded chicken to the pot and stir in the frozen corn.
- Add the softened cream cheese and sour cream, stirring continuously until the dairy is fully incorporated and the sauce is smooth.
- Season with salt and pepper to taste and simmer for an additional 5 minutes to allow the flavors to meld.
Best Ways to Enjoy It
Serve this chili in deep, warm bowls for the best experience. I love adding a squeeze of fresh lime juice. It cuts through the creamy richness perfectly. You can also add a sprinkle of fresh cilantro.
Try serving it with a side of warm cornbread. Crunchy tortilla chips are also a huge hit with kids. For a healthy reset, enjoy it with a side salad. It is the perfect comfort food meal for any night.
Storage & Reheating
This chili tastes even better the next day. Store leftovers in an airtight container in the fridge. It will stay fresh for up to four days. This makes it perfect for meal prep lunches.
Reheat it gently on the stove over low heat. You may need a splash of broth to thin it out. Avoid boiling it too hard once the dairy is added. This keeps the sauce smooth and creamy.
Tips for Best Results
- Don’t skip softening the cream cheese before adding it.
- Use a rotisserie chicken to save even more time.
- Avoid overcooking the chicken so it stays nice and tender.
- Rinse your beans well to keep the broth clear.
- Add the dairy at the very end to prevent curdling.
- Try adding extra cayenne if you love a spicy kick.
- Use low-sodium broth to better control the salt levels.
- Make this a day early for the best flavor meld.
Ways to Switch It Up
- Swap chicken for leftover turkey after the holidays.
- Use navy beans or cannellini beans if you prefer.
- Add diced jalapeños for more heat and spice.
- Stir in fresh spinach at the end for extra greens.
- Try a dairy-free cream cheese for a different option.
Common Questions
Can I make this in a slow cooker?
Yes, you can cook it on low for 6 hours. Add the dairy and corn at the very end. This keeps the texture perfect and creamy.
Is this recipe freezer-friendly?
It is best enjoyed fresh or from the fridge. Dairy-based soups can sometimes separate when frozen and thawed. If you freeze it, reheat it very slowly.
How do I make it thicker?
You can smash a few of the beans against the side. This releases natural starches into the broth. It creates a much thicker and heartier consistency.
I hope this creamy white chicken chili brings warmth to your home. It is the perfect way to slow down and enjoy a meal. Happy cooking, friends!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 1 can (4 oz) diced mild green chiles
- 1 tbsp olive oil
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 8 oz cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup frozen corn
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 5 minutes until translucent.
- Stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper; cook for 1 minute until fragrant.
- Add the chicken breasts, green chiles, beans, and chicken broth to the pot.
- Bring to a boil, then reduce heat and simmer covered for 20 minutes or until chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts to a plate and shred using two forks.
- Return the shredded chicken to the pot and stir in the frozen corn.
- Add the softened cream cheese and sour cream, stirring continuously until the dairy is fully incorporated and the sauce is smooth.
- Season with salt and pepper to taste and simmer for an additional 5 minutes to allow the flavors to meld.
