Can I make this chili in a slow cooker?

Absolutely! Sauté the onions and garlic as directed, then transfer everything except the cream cheese and heavy cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream cheese until melted, then add the heavy cream just before serving.

What if I don't like cilantro?

No problem! Substitute with fresh parsley for a different but still fresh herb flavor, or simply omit it altogether. The chili will still be delicious.

Can I use dried beans instead of canned?

Yes, but you'll need to cook them separately first. Soak 1 pound of dried Great Northern beans overnight, then cook until tender before adding to the chili. This adds prep time but can reduce sodium and improve texture.

Is there a dairy-free version of this recipe?

You can make a non-creamy version by omitting the cream cheese and heavy cream entirely – it's still delicious! For a creamy dairy-free option, try substituting the cream cheese with dairy-free cream cheese and the heavy cream with full-fat coconut milk.

Creamy White Chicken Chili Recipe

Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 onions, diced; 1 tablespoon minced garlic; 2 tablespoons lime juice; 1 tablespoon olive oil; 2 pounds cooked chicken, cubed or shredded (e.g., rotisserie chicken or Instant Pot shredded chicken); 32 ounces low-sodium chicken broth (1 carton); 62 ounces great northern white beans, fully drained and rinsed (4 (15.5-ounce) cans); 12 ounces diced green chiles, drained (3 (4-ounce) cans); 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 2 teaspoons ground cumin; 2 teaspoons dried oregano; ½ teaspoon cayenne pepper; 1 teaspoon chili powder; ½ cup chopped fresh cilantro; 8 ounces low-fat cream cheese, cubed (1 brick); 1 cup heavy cream; Tortilla chips or strips; Jalapeños; Cilantro; Shredded cheese; Sour cream; Avocado

This Creamy White Chicken Chili is a game-changer for your dinner rotation! Imagine tender chunks of chicken swimming in a rich, velvety broth, studded with white beans and green chiles that bring just the right amount of heat. Ready in just 45 minutes, this hearty chili strikes the perfect balance between creamy comfort food and zesty Southwest flavors. It’s a crowd-pleaser that tastes like it simmered all day but comes together quickly enough for a weeknight meal.

Why You’ll Love This Recipe

Incredible Depth of Flavor: The combination of aromatic spices, tangy lime, and green chiles creates layers of flavor that will make your taste buds dance.
Weeknight-Friendly: Despite tasting like it’s been simmering all day, this chili comes together in just 45 minutes. Perfect for those busy evenings when you want something satisfying without spending hours in the kitchen.
Versatile and Customizable: From the heat level to the toppings, this recipe can be easily adapted to suit anyone’s preferences.
Crowd-Pleaser: This recipe has converted even the most dedicated traditional red chili fans. It’s creamy, comforting, and guaranteed to impress at your next gathering.
Makes Fantastic Leftovers: This chili actually tastes even better the next day when the flavors have had time to meld.

Ingredients You’ll Need

Onions and Garlic: These aromatics form the flavor foundation of our chili, adding depth and sweetness as they sauté.
Lime Juice: Adds a bright, tangy note that cuts through the richness and wakes up all the flavors.
Olive Oil: Just a touch to sauté our aromatics without adding too much fat.
Cooked Chicken: The star protein! Using rotisserie chicken is a fantastic time-saver that adds extra flavor. Leftover turkey works beautifully too.
Chicken Broth: Low-sodium allows you to control the salt level. This forms the liquid base of our chili.
Great Northern White Beans: These creamy beans add heartiness and a silky texture that’s perfect for this chili.
Green Chiles: These bring a mild heat and authentic Southwestern flavor without overwhelming the dish.
Spices: The combination of salt, pepper, cumin, oregano, cayenne, and chili powder creates a perfect balance of warmth and depth.
Fresh Cilantro: Adds a pop of color and fresh, herbaceous notes that brighten the whole dish.
Cream Cheese: The secret ingredient! It melts into the chili, creating an incredibly rich, velvety texture.
Heavy Cream: Adds that final luxurious touch that makes this chili irresistibly creamy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Turn Up the Heat

For those who like it spicy, add an extra teaspoon of cayenne or throw in a diced jalapeño with the seeds. You can also swap out one can of mild green chiles for hot ones.

Make It Lighter

Substitute the heavy cream with half-and-half and use Neufchâtel cheese (⅓ less fat cream cheese) for a lighter version that’s still deliciously creamy.

Vegetarian Option

Replace the chicken with an extra can of beans and use vegetable broth instead of chicken broth. Add diced zucchini and corn for extra substance and flavor.

Southwest Twist

Add a cup of frozen corn and a diced red bell pepper when you add the beans for extra color, texture, and a Southwestern flair.

How to Make Creamy White Chicken Chili

Step 1: Sauté the Aromatics

In a 6-quart Dutch oven or stock pot, heat the olive oil over medium-high heat. Add the diced onions, minced garlic, and lime juice. Sauté until the onions become translucent and fragrant, about 3-4 minutes. Don’t rush this step – it builds the foundation of flavor!

Step 2: Build Your Chili

Add the cubed chicken, chicken broth, drained and rinsed white beans, green chiles, and all seasonings (salt, pepper, cumin, oregano, cayenne, chili powder, and fresh cilantro). Stir everything together to combine.

Step 3: Simmer to Perfection

Bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to a gentle simmer. Let it cook uncovered for 30-45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to your desired consistency.

For the richest flavor, I recommend simmering for the full 45 minutes or even up to an hour if you have the time.

Step 4: Make It Creamy

Turn off the heat and add the cubed cream cheese. Stir constantly until the cream cheese completely melts and incorporates into the chili. Then stir in the heavy cream until fully combined and velvety smooth.

Step 5: Top and Serve

Ladle the chili into bowls and let everyone customize with their favorite toppings. Serve immediately while it’s hot and the cheese is perfectly melty!

Pro Tips for Making the Recipe

Don’t Drain the Fat: If you’re cooking chicken specifically for this recipe, keep some of the rendered fat for sautéing the onions and garlic – it adds tremendous flavor.
Cream Cheese Trick: For easier melting, let the cream cheese sit at room temperature while the chili simmers. If it’s still clumping, use a whisk to incorporate it smoothly.
Low and Slow: The longer you let this chili simmer, the better the flavors will develop. If you have the time, let it go for the full hour.
Balance the Heat: Taste before adding the full amount of cayenne if you’re sensitive to spice. You can always add more later, but you can’t take it out!
Bean Advice: Make sure to rinse your beans thoroughly to remove excess starch and sodium. This prevents the chili from becoming too thick or salty.

How to Serve

This Creamy White Chicken Chili is practically begging for toppings! Here are some perfect serving suggestions:

Toppings Bar

Set out small bowls of crushed tortilla chips, sliced jalapeños, chopped cilantro, shredded Mexican cheese blend, sour cream, and diced avocado. Let everyone customize their own bowl!

Bread Pairings

Serve with warm cornbread, garlic bread, or flour tortillas for dipping and soaking up every last drop of that creamy goodness.

Complete the Meal

For a fuller spread, pair with a simple side salad dressed with lime vinaigrette or some roasted corn on the cob with chili-lime butter.

Make Ahead and Storage

Storing Leftovers

This chili actually improves with time! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and meld together.

Freezing

While cream-based soups can sometimes separate when frozen, this chili freezes surprisingly well. For best results, freeze it before adding the cream cheese and heavy cream. When you’re ready to eat, thaw it overnight in the refrigerator, reheat on the stove, and then stir in the dairy components.

If you’ve already added the cream, you can still freeze it – just be prepared to whisk it well when reheating to recombine any separated elements.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the bottom from scorching. You may need to add a splash of chicken broth or milk if the chili has thickened too much in storage.

FAQs

Can I make this chili in a slow cooker?

Absolutely! Sauté the onions and garlic as directed, then transfer everything except the cream cheese and heavy cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream cheese until melted, then add the heavy cream just before serving.
What if I don’t like cilantro?

No problem! Substitute with fresh parsley for a different but still fresh herb flavor, or simply omit it altogether. The chili will still be delicious.
Can I use dried beans instead of canned?

Yes, but you’ll need to cook them separately first. Soak 1 pound of dried Great Northern beans overnight, then cook until tender before adding to the chili. This adds prep time but can reduce sodium and improve texture.
Is there a dairy-free version of this recipe?

You can make a non-creamy version by omitting the cream cheese and heavy cream entirely – it’s still delicious! For a creamy dairy-free option, try substituting the cream cheese with dairy-free cream cheese and the heavy cream with full-fat coconut milk.

Final Thoughts

This Creamy White Chicken Chili has become my go-to recipe when I want to impress without spending all day in the kitchen. There’s something magical about the way the spices, tender chicken, and creamy elements come together to create a bowl of pure comfort. Whether you’re feeding a hungry family on a weeknight or hosting friends for a casual get-together, this chili brings people to the table and keeps them coming back for seconds. Give it a try – I’m confident it will earn a permanent spot in your recipe collection!