This White Chicken Chili is the perfect medley of hearty beans and chicken, with just a little bit of heat. It’s super easy to make and ready in just 30 minutes!
When it’s time to try a new kind of chili, this recipe measures up! Chicken and cream cheese are the perfect counterpart to beef and tomato based chili. This white chili is the ultimate comfort food—warm, flavorful, and satisfying. There is just a hint of spice but it’s tamed down with rich cream cheese and sweet corn. The broth, cream cheese and chicken make this a hearty and filling dish. This chili is easy to make and everyone loves it.
What toppings go best with white chicken chili?
Popular toppings for this yummy chili include sliced or diced jalapeños, sour cream, avocado, tortilla chips or strips, fresh squeezed lime, and cilantro. This chili also goes great with Easy Skillet Cornbread, Easy Buttermilk Cornbread Muffins, and the Best Homemade Dinner Rolls Ever.
Is this chili spicy?
There is a little warmth in this chili, and most of that can be avoided by not adding cayenne pepper. Additionally, some chili powders are hotter than others, so make sure you can tolerate whichever one you use. The diced green chilies come in mild, medium and hot, so you can adjust the heat coming from those as well.
Can I use other kinds of beans?
A great option for the cannellini beans are great northern beans. If you are craving kidney, pinto or black beans, you can definitely use them, but it will change the color and consistency, so it won’t constitute a white chicken chili.
Slow Cooker Instructions
You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious chili recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
One of the best chili’s I’ve ever eaten!! I love your recipe’s, easy to follow and always delicious
Fantastic recipe! I used low-sodium chicken broth and low-fat cream cheese. I left out the cayenne because we had jalapeño cheddar cornbread with it. Sooooo good. My family loved the chili and gave rave reviews.
This is fantastic! I used left over chicken from a previous meal and added 3 fresh jalapeños diced with seeds instead of the chili’s. I will definitely be making this again!
I have made this many times! It is a true winner! Love this soup.
Great flavor and a hit at today’s football game.
I omitted cumin just because of my personal dislike, but doubled up on other seasonings. Added coriander.
A little on the soupy side. Next time I will puree a 2nd can of beans.
I don’t drain my beans…helps make it more creamy…add a little cornstarch next time to help thicken.
We topped it with shredded cheese, a dollop of sour cream, sliced black olives and a squeeze of lime juice and it was delicious! I also doubled the chicken because my family loves their meat! It was delicious! Even my picky eater, who thinks he hates beans, said it was pretty good! Thank you for the awesome, quick and easy recipe!
On the cream cheese, even though mine was room temperature, the size of the cubes were too large. They looked like Rachel’s, but it’s taking forever to stir them to a melting point. I have lots of little chunks that I’m having to squish against the edge of the point. My suggestion is cut those a bit smaller. Excellent flavor, but my appearance isn’t as smooth as hers, but I’m still stirring. 😉
Just made this and it is delicious. Thank you so much. Your recipes are the best and so easy to follow.
I was skeptical about whether I would like this, I’m a big fan of regular chili. It was awesome, the cream cheese makes all the difference. I’m just getting started on the stay at home chef’s recipes. I can’t wait to try another TSAHC recipes!
Thanks for am amazing recipe. I made it in the crockpot and it’s delicious. Thru some jalapeños, cheese, and sour cream on top and couldn’t eat it fast enough!