There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! In fact, many readers have written in to say this chili won 1st place in their chili contests! Just dump everything in your slow cooker and let it do the hard work for you!
Recipes like my Slow Cooker Chicken Tikka Masala and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot, and this is one of my Slow Cooker Recipes you’ll definitely want in your recipe box!
WHITE CHICKEN CHILI RECIPE
We have officially entered chili season!! Until now, our hands-down favorite has always been my Turkey Chili.
While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. It’s so deliciously savory with just the right amount of spice! Plus, it’s almost effortless since it cooks in your slow cooker!
HOW TO MAKE WHITE CHICKEN CHILI
- Add chicken to slow cooker
- Top with seasonings
- Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
- Cover and cook on low for 8 hours
- Remove chicken to a plate and shred, then return to slow cooker
- Add cream cheese and half and half
- Cover and cook on high 15 minutes
- Serve and enjoy!
COOKING TIPS FOR CHICKEN CHILI
This white chicken chili is really so easy that I don’t have many tips!
- Be mindful of heat levels – there are several heat levels for diced green chiles, so be sure you’re getting the one you really want. The hot versions can be pretty spicy!
- Go toppings crazy – like most chilis, you can top this recipe with so many delicious things! Tortilla strips, jalapenos, sour cream, cheese, cilantro, green onions, avocados, etc.
VARIATIONS OF THIS RECIPE
- Protein swap – try making this chili with leftover shredded turkey!
- Extra protein – try adding a can of black beans, just make sure you drain and rinse them, or they can turn your chili an odd color.
- Add heat – for a spicier chili, try using the hot variety of green chiles, and/or add some diced jalapeno to the slow cooker.
- Non-Dairy – you can enjoy this chili without adding the cream cheese and half and half.
A lot of creamy white chicken chili recipes don’t have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.
MAKING CREAMY CHICKEN CHILI AHEAD OF TIME
This recipe is great to make ahead of time, and reheats very well!
FREEZING
This chili freezes beautifully, with some minor adjustments.
Complete the recipe through step 4, then cool completely and freeze. Thaw overnight in the refrigerator.
When reheating, add cream cheese and half and half and serve as desired.
STORAGE
Chicken chili can be kept refrigerated in an airtight container for 4-5 days.
While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it’s also really great for game day!
You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!
Try a big slice of this skillet cornbread alongside this chili… you’ll love it!!
SPECIAL EQUIPMENT FOR THIS RECIPE
- PROGRAMMABLE SLOW COOKER – This is the one I have, and I really love it! It won’t break the budget, but works really well.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot, one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
TOPPINGS:
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
- Stir well and serve with desired toppings.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
STOVETOP DIRECTIONS
- Cut chicken breasts into 3 pieces each, then set aside.
- Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
- Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.
- Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
- Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.
INSTANT POT (PRESSURE COOKER) DIRECTIONS
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Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
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Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir.
- Cube cream cheese and place on top of the chili.
- Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate or bowl and shred with 2 forks.
- Add half and half. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Katie says
I won 1st place in a chili cook-off with this recipe. I did tweek it a little bit. I I began with one chopped purple onion 2 cans of white beans and a can of corn. Added one can of diced green chili’s and a jar of salsa verde. Then I added a can of diced tomatoes. Cubed 4 chicken breasts and sprinkled the seasonings on the top. Poured 12 oz of broth over the pot. Slow cooked all day and melted cream cheese in a pan before adding it in at the end. Topped with the cilantro, cheese, jalapeno, sour cream, and served with tortilla chips= Award winning white chili.
Katie Barnes says
Best White Bean Chicken Chili recipe I have tried!! Thank you for sharing!
Mitzi Sheets says
I recently had lunch with my Mother at this little diner and the soup of the day was White Chicken Chili….it was absolutely delicious…..so I went on hunt for a recipe and this was the one I choose…it wasn’t exact but pretty darn close! Thanks
Lauren says
We love this recipe! This is our second time making it and it is delicious. So much flavor and it’s not too haeavy. Thanks for sharing!!
Nicole says
I can’t wait to try this tomorrow! Do you add in the whole cans of chiles? Or drain them first? Thanks!
The Chunky Chef says
I usually drain them first 🙂 Hope you love it!
Teresa says
I see that the servings is for 6 but what is a serving size please?
The Chunky Chef says
I’ve never measured it precisely, but I would say a cup/cup and a half is the serving size 🙂
Sarah says
Omg Delic. I made it and topped with Avacado, cilantro, and cheese!! This is AMAZING!!! Thanks for sharing your recipe!!
Dee says
Made this tonight and was very good. I think the next time I will use heavy whipping cream instead of half and half. Topped with cheese, cilantro, and a small amount of sour cream and then topped with corn tortillas. Thank you for sharing!!
Debbie says
This is the 5th time I’ve made this in the last 2 months! Was a big hit for 2 Christmas parties with several recipe requests. I make mine a little hotter and use frozen corn, otherwise just as written. I have 2 crockpots going now to freeze some. Think I’ll freeze some with cream cheese and milk and some without until I reheat as suggested. Love to make regular chili, Brunswick stew, and now this to have ready meals through the winter. This is my new, favorite recipe, thanks so much for sharing!!
Rachel says
Hey Debbie! Can you comment on how the chili that you made completely and froze turned out once you thawed it? Thank you!
Lisa says
Made this chili last weekend and will definitely make it again!! Great flavor and easy to make.
Vanessa Hinchman says
I pinned this recipe some ago, but came across it this COLD and snowy day here in Appalachia, plus I had everything on hand! No need to plow out for special ingredients. This soup was very good; tasty and creamy. Full disclosure: I only had 1 can of green chilies, so added 1 diced jalapeño and added about 1 cup shredded cheddar/colby blend. Really good. My husband and I are “mostly” retired, so we don’t have the time constraints facing most young families. Next time I probably won’t use slow cooker. May used shredded rotisserie chicken, as that’s usually in the freezer, cook onions & garlic, then pull the rest together in about an hour.
Karen says
So was a cold winter’s night and my daughter had her wisdom teeth out a week ago! This was the perfect soup! Will definitely make again as everyone liked it and it really was delicious!
Shaj says
My first crack at white chicken chili, I always had this thought….chicken in chili???!!! But, I am sold now!! I made this tonight for dinner and cooked on stovetop rather than crockpot because I found this recipe today at work so didn’t have the chance to cook in crockpot but nevertheless it was amazing even if it was cooked on stovetop.
I had forgotten to pick up the Half & Half so I substituted 1 Tbsp butter(melted) and 3/4cup of milk. This is DEFINITELY 🌟🌟🌟🌟🌟!! Thanks for the recipe and I would highly recommend trying it out!! I will def be saving this one!!
Helen says
This was a hit with my family. Will do again !!
Tracy says
This is so good and easy! I’m on the weight watchers freestyle program and this is only 3 points per serving. My family loved it. I used regular cream cheese but 3 oz instead of 4. Great recipe!
Laurie says
Loved this recipe mainly because the spice level was perfect! I used mild chopped green chiles and was glad. I did read some of the comments about the thickness and used some corn starch and 8 ounces of cream cheese. It was soooo good. My husband told me to stick to this recipe always.
Kathy says
Any idea how many ww points this would be?
The Chunky Chef says
Hi Kathy 🙂 I’m not on the ww plan, so I’m not sure, but you could plug the ingredients into a nutritional calculator to get the nutritional info, then this is a great free ww points calculator https://cookingwithpoints.com/weight-watchers-calculator/
Emily says
Instead of making this in the crock pot, could you make it in a soup pot on the stove as well? I have pre-cooked chicken in the freezer that I plan to use, so I’m thinking I could just combine all of the ingredients and cook it on the stove for an hour or so.
The Chunky Chef says
Hi Emily 🙂 Yes, you can definitely do that. I would start out by sautéing the onions in the pot, just to make sure they soften, then add the rest of the ingredients (except the half and half and cream cheese). Cook that for about 20 minutes or so, then add in the cream cheese and half and half and cook that, stirring often to mix it well, for about 10-15 minutes.
Sarah says
This recipe is fantastic and one we have several times throughout the whole year!
Maryam wali khan says
I don’t own a slow cooker but I really want to make this. Saw this on my Instagram and instantly wanted to try this recipe. Is there any other way to make this that does not involve a slow cooker??
The Chunky Chef says
Hi Maryam 🙂 Yes, absolutely! Essentially you’ll do it the same way, poaching the chicken in the broth ? I would do it like this:
Add all ingredients up to, but not including, cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.