When it’s cold out, I always want something warm and creamy. This Creamy White Chicken Chili is just that. It’s cozy, tasty, and super filling.

I made it on a lazy Sunday, and wow—it was so good. The chicken gets tender, and the creamy broth? Totally comforting.

It’s perfect for dinner or meal prep. I love how easy it is to throw together. And it tastes even better the next day.

Wanna try it? Let me show you how. You’re gonna love every spoonful.

Why You’ll Love This Recipe

Creamy and Delicious: A rich, velvety broth with tender chicken and the perfect combination of spices creates a cozy, comforting meal.
Perfect for Meal Prep: Make a big batch and store leftovers for easy lunches or dinners all week long.
Full of Flavor: A balance of chili powder, cumin, and smoked paprika gives it a warm and savory depth of flavor.
Customizable: Add your favorite toppings to make it your own—cheese, avocado, cilantro, or tortilla strips are all great options.
Quick and Easy: Ready in about 45 minutes, this recipe is perfect for busy weeknights or weekend meal prep.

Required Kitchen Tools

Large pot or Dutch oven: For simmering the chili and ensuring everything cooks evenly.
Wooden spoon or spatula: For stirring the chili and breaking up the chicken.
Knife and cutting board: To chop the onion, garlic, and other ingredients.
Measuring spoons: To measure out spices and seasonings.
Meat thermometer: To ensure the chicken is cooked through to 165°F.

Ingredients

Here’s a quick look at everything you’ll need to make this mouthwatering chili:

Olive oil: 2 tablespoons of extra virgin olive oil for sautéing.
Onion: 1 medium yellow onion, finely chopped, for a savory base.
Garlic: 3 cloves of garlic, minced, to add depth and fragrance.
Spices: 2 teaspoons of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, and ½ teaspoon of dried oregano for that warm, cozy flavor.
Chicken: 1 lb of boneless, skinless chicken breast, cooked and shredded to perfection.
Chicken broth: 4-6 cups, depending on your preferred consistency.
White beans: 2 cans (14 oz each) of drained white beans (great northern or cannellini beans work best).
Green chilies: 2 cans (4 oz each) of diced green chilies for a little heat and tang.
Cream cheese: 4 oz, at room temperature, for making the chili extra creamy and rich.
Lime juice: Juice from 1 small lime for a burst of fresh, zesty flavor.
Kosher salt and freshly ground black pepper: To season the chili to your liking.

For Topping (optional, but highly recommended):

Fresh cilantro, chopped
Tortilla strips
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Lime wedges
Sliced avocado

Step-by-Step Instructions

Let’s break down the process of making this Creamy White Chicken Chili so you can easily follow along. Don’t worry—this recipe is straightforward and simple!

1. Cook the Chicken

Start by cooking your chicken breasts. You have two options for this:

Stovetop Option:

Heat a little olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for about 5-7 minutes per side until they are fully cooked (internal temperature should reach 165°F).
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes. Then, shred it using two forks.

Slow Cooker Option:

Place the chicken breasts in your slow cooker, add a little chicken broth, and cook on low for 4-6 hours, or until the chicken is cooked through and easy to shred.
Shred the chicken and set it aside.

2. Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, or until the onion is soft and translucent. Next, add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir and cook for another minute until the spices become fragrant and you can really smell the depth of flavor.

3. Add the Chicken and Broth

Once the aromatics are cooked, add the shredded chicken to the pot. Then, pour in 4 cups of chicken broth. If you prefer a thinner chili, feel free to add the remaining 2 cups of broth. Stir everything together and bring it to a simmer over medium-high heat. Allow it to simmer for about 10 minutes to let the flavors meld.

4. Add the Beans and Chilies

Now, add the drained white beans and diced green chilies to the pot. Stir well and let the chili continue to simmer for another 5 minutes. The beans will start to soften, and the chili will begin to thicken up.

5. Make it Creamy

Once the chili has had time to simmer, add the cream cheese. Stir it into the chili until it completely melts and incorporates into the broth, creating a rich and creamy texture. This is where the chili gets its indulgent creaminess!

6. Season to Taste

Squeeze in the juice of one lime for a fresh burst of flavor. Taste the chili and add kosher salt and freshly ground black pepper to season it to your preference.

7. Serve and Garnish

Once the chili is fully cooked and seasoned, it’s time to serve! Ladle it into bowls and top with your favorite toppings. I recommend adding some fresh cilantro, crunchy tortilla strips, a squeeze of lime, and some creamy avocado slices for the ultimate finishing touch.

How to Serve Creamy White Chicken Chili

This chili is a meal in itself, but you can serve it with a few sides to make it even more satisfying. Here are a few ideas:

With a side of cornbread: Cornbread and chili are the perfect match! Serve a warm slice of cornbread on the side for a hearty addition.
Over rice: For a heartier meal, serve the chili over steamed white rice or cilantro lime rice.
With crackers: For a crunchy contrast, pair this chili with buttery crackers or tortilla chips.
As a dip: Serve it as a dip for tortilla chips at your next party or gathering.

Storing Creamy White Chicken Chili

In the Fridge: Store any leftovers in an airtight container in the refrigerator for 3-4 days. When ready to reheat, simply warm it on the stovetop over low heat until heated through.
In the Freezer: You can freeze this chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and then heat on the stovetop.

Variations of Creamy White Chicken Chili

Make it Spicy: If you prefer more heat, add diced jalapeños or a few dashes of hot sauce to the chili. You could also use spicier green chilies to amp up the heat.
Use Ground Chicken or Turkey: If you prefer a leaner option, you can substitute the shredded chicken breast with ground chicken or turkey. Brown the meat in the skillet before adding it to the pot with the spices.
Add Vegetables: Boost the nutrition of your chili by adding vegetables like diced carrots, corn, or bell peppers. These will add both color and flavor to the dish.
Dairy-Free Option: To make this chili dairy-free, skip the cream cheese and instead use coconut milk or a dairy-free cream substitute.

Nutrition Information

Here’s an estimated breakdown of the nutrition for one serving of Creamy White Chicken Chili (based on 6 servings):

Nutrient	Amount per Serving
Calories	350
Protein	30g
Fat	15g
Carbohydrates	22g
Fiber	7g
Sugar	2g
Sodium	800mg

Conclusion

This Creamy White Chicken Chili is truly a recipe you’ll want to make again and again. It’s creamy, hearty, and packed with flavor. Whether you’re making it for a weeknight dinner, a party, or meal prepping for the week, this chili is a winner every time. The best part? You can customize it with your favorite toppings and make it your own. So grab your ingredients, and let’s get cooking!