If you’re craving a warm, comforting, and slightly spicy chili, this White Chicken Chili is the answer. It’s creamy, packed with tender shredded chicken, white beans, and just the right amount of heat. Whether it’s a chilly night or you just need a big bowl of comfort, this recipe is a go-to!

Why You’ll Love This Recipe

Creamy and hearty – A perfect balance of richness without being too heavy.
Loaded with flavor – Green chilies, cumin, and garlic add warmth and depth.
Easy one-pot meal – Simple ingredients, minimal cleanup.
Great for meal prep – Tastes even better the next day!

Ingredients You’ll Need

Here’s a peek at what goes into this cozy chili—full ingredient list below!

Chicken – Boneless, skinless chicken breasts or thighs work best.
White beans – Cannellini or Great Northern beans add creaminess.
Green chilies – Mild heat and extra flavor.
Chicken broth – The base of the chili, adding depth.
Cream cheese or heavy cream – For that luscious, creamy texture.
Spices – Cumin, chili powder, and garlic bring everything together.

Step-by-Step Directions

Sauté the Aromatics

In a large pot, heat a little oil and sauté onions and garlic until fragrant.

Cook the Chicken

Add the chicken breasts, broth, green chilies, and spices. Simmer until the chicken is tender and easy to shred.

Mash Some Beans

To thicken the chili, mash a portion of the white beans before adding them to the pot.

Make It Creamy

Stir in cream cheese or heavy cream, letting it melt into the chili for a smooth, creamy finish.

Serve and Enjoy

Ladle into bowls and top with shredded cheese, cilantro, and a squeeze of lime.

Expert Tips and Tricks

Use rotisserie chicken – A great shortcut for a quick meal.
Mash some beans – This thickens the chili naturally without extra thickeners.
Balance the heat – Add more or less chili powder depending on your spice preference.

Recipe Variations and Possible Substitutions

Spicy kick – Add diced jalapeños or extra cayenne.
Dairy-free – Skip the cream and use coconut milk for a unique twist.
Slow cooker version – Dump everything in and cook on low for 6-8 hours.

Serving and Pairing Suggestions

Cornbread – A must-have side for dipping.
Tortilla chips – Adds a nice crunch.
Avocado slices – Creamy and refreshing on top.

Storage and Reheating Tips

Fridge – Store in an airtight container for up to 4 days.
Freezer – Freeze for up to 3 months.
Reheat – Warm on the stovetop, adding a splash of broth if needed.

Frequently Asked Questions

Can I use leftover chicken?

Yes! Rotisserie chicken works perfectly and cuts down on cooking time.

How do I make it thicker?

Mashing some beans or adding a little cornstarch slurry will thicken it up.

Is this chili spicy?

It has a mild heat, but you can adjust the spice level to your liking.

Can I make this in the Instant Pot?

Absolutely! Cook on high pressure for 15 minutes, then shred the chicken and stir in the cream.

Conclusion

This White Chicken Chili is creamy, comforting, and packed with flavor. Whether you make it on the stovetop, in the slow cooker, or in the Instant Pot, it’s a guaranteed family favorite. Try it tonight and enjoy a warm, hearty bowl!

Cozy & Flavorful White Chicken Chili – A Bowl of Comfort

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A warm, comforting white chicken chili with tender shredded chicken, creamy white beans, and a subtle kick of green chilies in a rich, velvety broth. Perfect for chilly nights, easy meal prep, and satisfying family dinners.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Soup / Comfort Food
Method: Stovetop (or Slow Cooker Option)
Cuisine: American / Southwestern
Diet: Gluten Free

Instructions

Sauté the Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and minced garlic; sauté until soft and fragrant (about 5–7 minutes).
Cook the Chicken: Add the chicken to the pot along with the chicken broth, green chilies, cumin, and chili powder. Bring to a simmer and cook until the chicken is tender and easily shredded (about 20–25 minutes).
Shred the Chicken: Remove the chicken from the broth and shred it with two forks. Return the shredded chicken to the pot.
Thicken the Soup: To naturally thicken, mash a portion of the white beans and stir them back into the soup.
Make It Creamy: Stir in the cream cheese (or heavy cream) until the soup is smooth and creamy. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, fresh cilantro, and a squeeze of lime.

Notes

For extra convenience, you can use leftover rotisserie chicken.
Adjust the spice level by adding extra chili powder or a pinch of cayenne if you prefer more heat.
This soup can be made in a slow cooker: brown the aromatics and chicken first, then transfer all ingredients (except cream and spinach, if using) to a slow cooker; cook on low for 6–8 hours, then finish with cream.