There’s something about the smell of garlic and onion sizzling in a pot that takes me straight back to childhood snow days, when mom would announce chili night with a clatter of ladles. This white chicken chili recipe is the internet’s current cold-weather crush, popping up on Pinterest boards and all over cozy TikToks. Creamy, spicy, and oh-so-satisfying… it’s like a sweater for your insides.
This version keeps things simple: shredded chicken, white beans, green chiles, and a creamy swirl to pull it all together. It’s hearty without the heaviness, and comes together with mostly pantry staples. Think creamy chicken chili meets that comforting casserole vibebut with more kick. I probably burned a pot or two and debated the spice level way too much to get this just right. After many family taste tests and a few too-salty batches, I finally landed on a cozy, creamy version everyone asks for again and again. Today’s recipe is the result of all those little kitchen lessons.
One spoonful of this and I was back in the kitchen with my daughter last fall, both of us in sweaters, arguing over tortilla chip dippers. We tested a dozen tweaks (some worse than othersask about the sour cream incident). The final version is a family favorite, and I think you’ll love the subtle secret ingredient that makes it truly special!
This recipe is the perfect mix of comfort and convenience. First, it’s the ultimate crowd-pleasercreamy, hearty, and with just the right hit of spice. Whether you’re serving picky teens or spice-loving friends, this dish hits the sweet spot.
Second, it’s beginner-friendly. You don’t need fancy gadgets or chef-level skillsthis meal works with basic pantry staples, a pot, and a little stirring magic. Trust me, if I can make it on a hectic Wednesday, so can you!
Finally, it’s highly adaptable. Want it lighter? Go easy on the cream cheese. Like it thicker? A simple cornstarch trick has your back. Plus, the toppings let everyone customize their bowls to their satisfaction.
Key Ingredients & Tools
Let’s break down what makes this dish so special with ingredients you probably already have:
Chicken breasts: These bring the lean protein that makes this bowl satisfying. Shred it up for that classic chili texture.
White kidney beans (or Great Northern/Cannellini): Creamy and packed with fiber, these beans give the dish its hearty, stick-to-your-ribs vibe.
Cream cheese: This is where the magic happens! It adds a creamy richness to balance the spices without being too heavy.
Green chiles and chili powder: These bring a zesty, smoky heat. Don’t be afraid to tweak the spice level to your liking.
Onion & Garlic: Essential aromatics that build the foundational flavor of your chili.
Chicken Broth: The liquid base for cooking the chicken and building a flavorful broth.
Corn (optional): Adds a touch of sweetness and texture.
Salt: To season the chili to perfection.
Onion Powder: Enhances the savory onion flavor.
Essential tools: A 3- to 4-quart Dutch oven or soup pot, a cutting board, and two forks for shredding. No fancy gadgets here, just kitchen basics!
Step-By-Step Instructions
Ready to create the most drool-worthy white chicken chili? Here’s how to do it:
**Sauté aromatics (optional):** If using fresh onion and garlic, heat a tablespoon of olive oil in your soup pot over medium heat. Sauté diced onion for 3-5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
**Cook the chicken:** Place the chicken breasts and chicken broth into the pot (on top of sautéed aromatics if using). Bring the mixture to a simmer over medium-high heat, then cover and lower the heat. Let the chicken cook for about 15-20 minutes, or until it’s tender and reaches 165°F internally.
**Shred chicken:** Transfer the cooked chicken to a cutting board, shred it with two forks, and return it to the pot with the broth. This is where the chili magic starts to build!
**Add remaining ingredients:** Add the beans, corn (if using), green chiles, chili powder, onion powder, and salt. Stir it all together and let those flavors mingle for a few minutes.
**Melt cream cheese:** Cut the cream cheese into small cubes (trust me, it melts faster this way) and toss them in. Cover the pot and let everything cozy up over medium-low heat for 10 minutes, giving it a stir or two until the cream cheese is fully melted and creamy.
**Thicken (optional):** If you like your chili thicker, mix the optional cornstarch and water (typically 1 tbsp cornstarch dissolved in 2 tbsp cold water) and stir it into the pot. Let it simmer for a few more minutes to thicken.
Ditch the spice: Sensitive to heat? Skip the green hot sauce or dial back the chili powder. Add flavor with extra onion powder or garlic powder instead. Consider using mild green chiles.
Make it even faster:1. Use pre-shredded rotisserie chicken. Just add it directly to the pot! Skip the shredding step and reduce cooking time significantly.
Lighten it up: Substitute light cream cheese to cut calories without losing that luscious, creamy finish.
Crank up the veggies: Sauté diced bell peppers or extra onions
This White Chicken Chili is ultra thick and creamy with shredded chicken, white beans, and just the right amount of spice. Perfect for a healthy, comforting meal, this recipe makes a delicious White Bean Chicken Chili anyone will love.
Ingredients
Scale
4 boneless skinless chicken breasts about 2 lb
2 cups low-sodium chicken broth
1 can white kidney beans drained and rinsed 19oz or 591ml
1 can sweet corn drained 12oz or 341ml
1 can green chiles 4oz or 113ml
1 teaspoon green hot sauce
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon salt
4 ounces cream cheese room temperature 125g
1 tablespoon cornstarch optional
1 tablespoon water optional
Chips avocado lime wedges salsa cheese or jalapenos for serving
Instructions
Add the chicken and broth to a 3- to 4-quart Dutch oven or soup pot and bring to a simmer over medium-high heat.
Reduce heat to medium-low, cover, and simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken and shred with two forks.
Return shredded chicken to the pot with the broth.
Add beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
Cut cream cheese into cubes and stir into the pot.
Cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
If desired, mix cornstarch and water and add to chili to thicken.
Serve with toppings like chips avocado lime wedges salsa cheese or jalapenos.
Notes
Feel free to saute some vegetables like onion or peppers before adding the chicken and broth for extra flavor
You can swap chicken breasts for thighs or brown the chicken before adding other ingredients
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
