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

Description

An indulgently creamy and hearty white chicken chili bursting with delicious flavors! Packed with tender chicken, creamy beans, and a delightful blend of spices, it’s perfect for a cozy meal any time of year. Customize with your favorite toppings to make it the ultimate comfort food.

Ingredients

Units Scale

Main 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
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 cup chopped fresh cilantro
8 ounces low-fat cream cheese, cubed (1 brick)
1 cup heavy cream

Optional Toppings

Tortilla chips or strips
Jalapeños
Cilantro
Shredded cheese
Sour cream
Avocado

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Instructions

Saute the Aromatics
In a 6-quart Dutch oven or stockpot, heat olive oil and lime juice over medium-high heat. Add the diced onions and minced garlic and sauté until the onions are fragrant and translucent. This will create a flavorful base for your chili.
Combine Main Ingredients and Simmer
Add the cooked chicken, chicken broth, beans, diced green chiles, and seasonings (salt, pepper, cumin, oregano, cayenne, and chili powder) into the pot. Stir well and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 30–45 minutes, stirring occasionally. Adjust the simmering time based on your desired thickness. For deeper flavor, simmer for up to an hour.
Incorporate the Cream Cheese
Turn off the heat and add the cubed cream cheese to the pot. Stir continuously until the cream cheese melts completely and blends into the chili. Then, add the heavy cream and stir to achieve a creamy consistency.
Add Toppings and Serve
Serve hot and top with your choice of tortilla chips, shredded cheese, sour cream, jalapeños, avocado, or extra cilantro. Use as many or as few toppings as you’d like to customize the dish to your preference. Enjoy!

Notes

Crockpot Instructions: For a slow cooker version of this recipe, simply cook the ingredients on low for 6–8 hours or on high for 3–4 hours. Stir in the cream cheese and heavy cream in the last 30 minutes.
Spicy Version: For a spicier variation, use 2 cups of salsa verde instead of the diced green chiles, adjust seasonings with ½ tablespoon of poultry seasoning, omit the lime juice, cream, and cream cheese, and add 2 diced jalapeño peppers and 1 diced poblano pepper.
Nutritional information excludes optional toppings.

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 4g
Sodium: 820
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 9g
Protein: 29
Cholesterol: 80mg