There is nothing quite like a warm bowl of soup to fix a busy day. You walk through the door, and you want something comforting immediately. You need a meal that feels like a hug but does not take hours to prepare. That is exactly where this White Chili Chicken Recipe comes in to save the evening.
This dish is the perfect balance of creamy and zesty. It uses simple pantry staples to create a depth of flavor that tastes like it simmered all day. It is one of those meals that makes your whole kitchen smell incredible. The aroma of cumin and smoked paprika fills the air while the onions sauté.
If you have been hunting for **White Chicken Chilli Recipes**, you have found a winner here. This version skips the heavy cream and uses a clever trick with cream cheese to get that velvety texture. It is lighter than traditional chowders but just as satisfying. Plus, it is versatile enough for both stove top cooking and slow cooker days.
Whether you are feeding a hungry family or meal prepping for the week, this **White Chili Chicken Recipe** delivers. It is hearty without being heavy. The tender chicken and white beans provide plenty of protein. The salsa verde adds a bright pop of acidity that cuts through the richness beautifully.
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Why You’ll Love This Recipe
You are going to fall in love with this **White Chili Chicken Recipe** for so many reasons. First and foremost, it is incredibly fast. We are talking about a meal that comes together in under an hour on the stove. It is perfect for those nights when you are tired but still want a homemade dinner.
Another reason this is a standout is the texture. Many people search for a **White Chicken Chili With Cream Cheese** because it creates a unique mouthfeel. It is smooth and rich. The cream cheese melts into the broth, creating a luxurious base that coats every spoon. It is pure comfort in a bowl.
This recipe is also very budget friendly. You do not need expensive cuts of meat or hard to find spices. Chicken breasts or thighs work equally well. Canned beans and broth are affordable staples. You get a massive payoff in flavor for a very small investment at the grocery store.
Finally, it is completely customizable. You can adjust the heat level to suit your taste. If you love spice, you can keep the seeds in the jalapeño. If you prefer it mild for the kids, you can remove them or skip the pepper entirely. This **Creamy White Chicken Chili** adapts to your life and your pantry.
Ingredients
The magic of this **White Chili Chicken Recipe** lies in the combination of fresh aromatics and convenient pantry goods. Here is everything you need to get started.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4 to 6 cups low sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Optional toppings: avocado, cheddar cheese, yogurt, lime zest, and juice
The poblano peppers are a key player here. They offer a mild and earthy flavor that is distinct from bell peppers. They provide a wonderful green base for the chili without overwhelming it with heat. Make sure your cream cheese is at room temperature to help it melt smoothly.
Step-By-Step Instructions
Making this **White Chili Chicken Recipe** is straightforward. You have two options depending on your schedule. You can make it quickly on the stove or let it simmer all day in a slow cooker. Both methods result in a fantastic meal.
Stove Method Step 1: Sauté The Aromatics
Start by grabbing a large pot or Dutch oven. Heat the olive oil over medium heat. Toss in your chopped yellow onion. Let it cook for about 5 minutes until it becomes fragrant and translucent. This builds the flavor foundation.
Next, stir in the garlic, chopped poblano peppers, and jalapeño. At this point, add your spices: cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Stir everything constantly for 5 to 10 minutes. You want the veggies to soften and the spices to toast nicely.
Stove Method Step 2: Simmer The Chicken
Once the vegetable base smells amazing, add the raw chicken breasts or thighs directly into the pot. Pour in 4 cups of the low sodium chicken broth. Season with a little more salt and pepper to ensure the meat gets flavorful.
Bring the liquid to a gentle simmer. Partially cover the pot with a lid and reduce the heat to medium low. Let it cook for about 20 minutes. You want the chicken to be fully cooked through and tender enough to shred easily.
Stove Method Step 3: Shred And Cream
While the chicken cooks, take a moment to prepare the cream cheese. Place it in a microwave safe bowl and heat it for 10 to 15 seconds. This softens it up and prevents lumps in your soup later.
Remove the cooked chicken from the pot. Use two forks to shred the meat into bite sized pieces. Return the shredded chicken to the pot. Now, stir in the softened cream cheese until it dissolves completely into the broth.
Add the drained white beans, salsa verde, and shredded cheddar cheese. Stir well. Let the soup simmer for another 5 to 10 minutes until the cheese is melted and creamy. Remove from heat and stir in the fresh cilantro. If the chili is too thick, add more broth to reach your desired consistency.
Slow Cooker Method
For those busy days, the slow cooker is your best friend for this **White Chili Chicken Recipe**. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, jalapeño, cumin, paprika, and chili powder.
Add the raw chicken, 4 cups of broth, and the cream cheese. Season generously with salt and pepper. Cover the pot and cook on low for 6 to 7 hours or on high for 4 to 5 hours.
Once the time is up, remove the chicken and shred it with two forks. Return the meat to the slow cooker. Stir in the white beans, salsa verde, cheddar cheese, and cilantro. Stir until the cheese melts and everything is combined. Serve hot!
How To Store Leftovers
This **White Chili Chicken Recipe** tastes even better the next day. The flavors have more time to meld together in the fridge. Proper storage ensures you can enjoy this delicious meal for lunch or dinner later in the week.
To store leftovers, let the chili cool down completely to room temperature. Transfer it into an airtight container. It will stay fresh in the refrigerator for up to 4 days. When you are ready to eat, simply reheat it on the stove over medium heat or in the microwave.
You can also freeze this soup, but be careful with the dairy. Because this is a **Creamy White Chicken Chili**, the texture might change slightly upon thawing. The cream cheese can separate a little bit. To fix this, reheat it very gently on the stove while whisking constantly to bring the emulsion back together.
If you plan to freeze it, consider holding back the dairy and adding the cream cheese and cheddar fresh when you reheat the thawed soup base. This guarantees the best possible texture. Freeze the base in freezer safe bags for up to 3 months.
Tips
Making the best **White Chili Chicken Recipe** is easy, but a few pro tips can elevate the dish. These small adjustments make a big difference in the final flavor profile.
First, do not skip the salsa verde. This ingredient adds a tangy acidity that balances the richness of the cream cheese and cheddar. It brightens the whole dish. You can use a store bought jar or make your own if you are feeling adventurous.
If you want a thicker chili, you can mash some of the white beans against the side of the pot before serving. The starch from the beans will naturally thicken the broth without needing any flour or cornstarch. It is a great gluten free way to add body.
For a rotisserie shortcut, you can use pre cooked shredded chicken. If you do this, just sauté the vegetables and spices, add the broth, and simmer for 10 minutes to marry the flavors. Then add the cooked chicken and proceed with the creamy elements. This cuts the cooking time in half.
Always taste as you go. The sodium level in chicken broth varies wildly between brands. You might need to add more salt at the end to make the flavors pop. A squeeze of fresh lime juice right before serving is also a game changer for freshness.
Conclusion
This **White Chili Chicken Recipe** is destined to become a regular in your dinner rotation. It checks every box for a perfect home cooked meal. It is warm, satisfying, and packed with incredible flavor. The combination of tender chicken, hearty beans, and that creamy broth is simply unbeatable.
Whether you make it on the stove or in the slow cooker, the result is always delicious. It is the kind of recipe that makes you look like a pro without requiring hours of effort. Your family will love the rich taste, and you will love the easy cleanup.
So grab your ingredients and get cooking. Do not forget to load up your bowl with all your favorite toppings. Avocado, extra cheese, and a dollop of yogurt take this **Creamy White Chicken Chili** to the next level. Enjoy every spoonful of this cozy delight!
FAQ
Here are some common questions about making this **White Chili Chicken Recipe** to help you get the best results possible.
Can I Make This Dairy Free?
Yes, you can adapt this recipe. To make a dairy free version, replace the cream cheese with a plant based alternative or coconut milk. Swap the cheddar cheese for a vegan cheese or simply omit it. The beans and avocado topping will still provide plenty of creaminess.
Is This Recipe Very Spicy?
The spice level is moderate but very adjustable. The poblano peppers are generally mild. The heat mostly comes from the jalapeño and chili powder. If you are sensitive to spice, remove the seeds and ribs from the jalapeño or leave it out completely. For more heat, keep the seeds in or add a dash of cayenne.
What Kind Of Beans Should I Use?
Great Northern beans, Cannellini beans, or Navy beans all work perfectly in this **White Chili Chicken Recipe**. They are all mild white beans that become tender and creamy when cooked. Just make sure to drain and rinse them before adding them to the pot to remove excess sodium and starch.
Creamy White Chicken Chili
This quick and easy Creamy White Chicken Chili is the perfect comforting weeknight meal. It’s hearty and flavorful, coming together in under an hour with a velvety, rich texture thanks to a clever cream cheese trick. A no-fuss dinner the whole family will love.
Requirements
Ingredients
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-10 minutes until veggies soften.
- Add the raw chicken and 4 cups of chicken broth to the pot. Bring to a simmer, then reduce heat to medium-low, partially cover, and cook for 20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the softened cream cheese until it dissolves completely into the broth. Then, add the drained white beans, salsa verde, and shredded cheddar cheese.
- Let the chili simmer for another 5-10 minutes until the cheese is melted and everything is creamy. If it’s too thick, add more broth to reach your desired consistency.
- Remove from heat, stir in the fresh cilantro, and serve hot with your favorite toppings. For a hands-off method, combine ingredients (except beans, salsa, cheddar, cilantro) in a slow cooker and cook on low for 6-7 hours. Then, shred chicken and stir in remaining ingredients.
Notes
Don’t skip the salsa verde! It adds a bright, tangy flavor that balances the richness of the cream cheese.
For a thicker chili, mash some of the white beans against the side of the pot with a spoon. This naturally thickens the broth.
For a super quick version, use pre-cooked rotisserie chicken. Just add it with the beans and cheese after the veggies have simmered in the broth for 10 minutes.
Taste and adjust seasoning at the end. A squeeze of fresh lime juice before serving can brighten up all the flavors.
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