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Easy Creamy White Chicken Chili

A close-up of creamy white chicken chili topped with shredded chicken, white beans, and fresh cilantro.
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Make this satisfying White Chicken Chili on the stovetop in under 30 minutes. It is hearty, flavorful, and achieves a creamy texture perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup sour cream or plain Greek yogurt
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, avocado

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant, stirring constantly.
  3. Add the shredded chicken, cannellini beans, great northern beans, diced green chiles, and chicken broth to the pot. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover the pot, and let it cook for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Stir in the cubed cream cheese until it melts completely into the chili, creating a creamy base.
  6. In a small bowl, whisk together the sour cream or Greek yogurt. Stir this mixture into the chili until fully incorporated. Do not boil the chili after adding the sour cream.
  7. Taste the chili and adjust salt and pepper as needed. Serve hot with your preferred toppings like shredded cheese and cilantro.

Notes

  • For a slow cooker version, combine all ingredients except the sour cream/cream cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese until melted, then stir in the sour cream before serving.
  • You can use pre-cooked rotisserie chicken to make this recipe truly quick for a weeknight dinner.
  • For a richer flavor, substitute half the chicken broth with heavy cream.

Nutrition

Find it online: https://cookingzenith.com/creamy-white-chicken-chili-recipe/