Creamy White Chicken Chili

You know those chilly evenings when all you want is a warm, comforting bowl of chili? This Creamy White Chicken Chili is your answer. With tender chicken, creamy beans, and a hint of spice from green chiles, it’s a delightful twist on traditional chili that’s perfect for both cozy family dinners and casual get-togethers. I remember the first time I made this — it quickly became a staple in my kitchen, and I predict it’ll have the same warming effect on yours!

Why You’ll Love This Dish

There are countless reasons to love Creamy White Chicken Chili. For starters, it’s a quick, one-pot meal that delivers incredible flavor without hours of hassle in the kitchen. It’s budget-friendly too, utilizing pantry staples like cannellini beans and chicken broth, making it an ideal weeknight dinner option that doesn’t skimp on taste. The addition of cream cheese adds a luxurious creaminess that elevates each bite while still being hearty enough to satisfy everyone at the table.

“I tried this recipe for dinner last night, and my family couldn’t stop raving about it! It was a hit and so easy to make. I’m definitely adding it to our regular rotation!” – Happy Home Cook

Preparing Creamy White Chicken Chili Recipe

Making this creamy, comforting dish is easier than you might think! Its preparation essentially involves a simple sautéing process followed by simmering all the ingredients together. The chicken takes center stage, soaking up all the delicious flavors from the spices and broth. Whether you’re using a stovetop, crockpot, or instant pot, you’ll have a delicious meal ready to savor in no time. Here’s a brief overview:

1. Sauté the onion and garlic until fragrant.
2. Add the spices and chicken.
3. Stir in the beans, green chiles, corn, and broth.
4. Cook until the chicken is tender, then finish with cream cheese.

Pretty straightforward, right?

What You’ll Need

To bring this Creamy White Chicken Chili to life, gather the following key ingredients:

• 2 tablespoons butter
• 1 large sweet onion (peeled and chopped)
• 3-4 cloves garlic (minced)
• ¼ cup chopped cilantro
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ pounds boneless chicken breast
• 30 ounces canned cannellini beans (drained)
• 7 ounces chopped green chiles (mild or hot)
• 1 cup frozen corn
• 4 cups chicken broth
• 8 ounces cream cheese (cut into cubes, could be low fat)

Possible Garnishes: Fresh cilantro, scallions, tortilla chips, lime wedges, shredded pepper jack cheese, diced avocado.

Feel free to swap in different proteins or beans if you’d like — you can even adjust the creaminess by using lower-fat cream cheese.

Step-by-Step Instructions

Let’s get cooking! Here’s how to prepare Creamy White Chicken Chili:

On the Stovetop:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, cumin, and oregano. Cook for another minute until fragrant.
3. Add the chicken breasts and carefully coat them with the spice mixture.
4. Pour in the chicken broth, then follow with the cannellini beans, green chiles, and corn.
5. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the chicken is cooked through.
6. Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese until melted and well combined.

Crockpot Instructions:

1. In a skillet, sauté the onion and garlic in butter until fragrant; transfer to the crockpot.
2. Add all remaining ingredients, except for the cream cheese. Give it a good stir.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in the cream cheese just before serving.

Instant Pot Instructions:

1. Set Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sautéing until soft.
2. Add the spices and chicken, stirring to combine.
3. Pour in the chicken broth followed by beans, chiles, and corn.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Once done, perform a quick release and shred the chicken. Stir in cream cheese until incorporated.

Best Ways to Enjoy It

This creamy chili pairs beautifully with a variety of sides. Consider serving it with crunchy tortilla chips for dipping, avocado wedges for a fresh contrast, or a sprinkle of pepper jack cheese for an extra kick. You might also want to try a refreshing side salad or some warm cornbread to complete the meal. Mix and match based on your taste!

How to Store & Freeze

Leftovers can be stored safely in your fridge for up to 3-4 days in an airtight container. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you’ve made a big batch (and it’s a popular one, so you might!), feel free to freeze portions for up to 3 months. Just ensure it’s cooled completely before transferring to freezer-safe containers.

Safety Note: Always check that your chicken is fully cooked to an internal temperature of 165°F.

Helpful Cooking Tips

1. For a richer flavor, try using roasted garlic instead of fresh. It adds a nice depth to the dish.
2. If you prefer a spicier chili, opt for hot green chiles and add in some cayenne pepper to taste!
3. Don’t hesitate to play with the toppings — a dash of lime juice or fresh jalapeños can add vibrant flavor and heat.

Creative Twists

Want to customize this creamy delight? Here are some fun variations you can try:

• Swap the cannellini beans for black beans for a completely different vibe.
• Add diced tomatoes for a touch of acidity.
• Try adding some chopped bell pepper for extra crunch and sweetness.
• For a vegan version, substitute chicken with chickpeas or tofu and use plant-based cream cheese.

Your Questions Answered

Q: How long does it take to make this recipe?
A: From start to finish, you’ll need about 40 minutes if cooking on the stovetop. The crockpot and Instant Pot have longer cooking times, but involve less hands-on effort!

Q: Can I substitute the chicken?
A: Absolutely! You can use shredded rotisserie chicken, turkey, or even beans for a vegetarian option.

Q: What if I don’t have cream cheese?
A: You can use Greek yogurt, sour cream, or a dairy-free alternative to achieve a similar creaminess.

Make your kitchen smell divine while you whip up this beloved Creamy White Chicken Chili. It’s a dish that everyone will love, and you’ll be confident in serving it to family and friends! Enjoy the cozy flavors!

Creamy White Chicken Chili

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A warm and comforting bowl of creamy white chicken chili with tender chicken, creamy beans, and a hint of spice from green chiles, perfect for cozy family dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Main ingredients

• 2 tablespoons butter
• 1 large sweet onion, peeled and chopped
• 3-4 cloves garlic, minced
• ¼ cup chopped cilantro For garnish
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1.5 pounds boneless chicken breast
• 30 ounces canned cannellini beans, drained
• 7 ounces chopped green chiles Mild or hot
• 1 cup frozen corn
• 4 cups chicken broth
• 8 ounces cream cheese, cut into cubes Could be low fat

Method

 

Cooking on the Stovetop

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic, cumin, and oregano. Cook for another minute until fragrant.
3. Add the chicken breasts and carefully coat them with the spice mixture.
4. Pour in the chicken broth, then follow with the cannellini beans, green chiles, and corn.
5. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the chicken is cooked through.
6. Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese until melted and well combined.

Crockpot Instructions

1. In a skillet, sauté the onion and garlic in butter until fragrant; transfer to the crockpot.
2. Add all remaining ingredients, except for the cream cheese. Give it a good stir.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in the cream cheese just before serving.

Instant Pot Instructions

1. Set Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sautéing until soft.
2. Add the spices and chicken, stirring to combine.
3. Pour in the chicken broth followed by beans, chiles, and corn.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Once done, perform a quick release and shred the chicken. Stir in cream cheese until incorporated.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 850mgFiber: 8gSugar: 4g

Notes

Leftovers can be stored in the fridge for 3-4 days in an airtight container or frozen for up to 3 months. For a richer flavor, try using roasted garlic instead of fresh. For spiciness, opt for hot green chiles and add cayenne pepper to taste.

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