When the weather turns chilly, I find nothing quite as comforting as a warm, creamy bowl of white chicken chili. It’s been my go-to for busy weeknights and game days ever since I discovered the perfect recipe that’s both easy and full of cozy flavor. Today, I’m excited to share the ultimate creamy white chicken chili recipe, and I’ll show you three ways to make it, so you can pick whichever fits your busy schedule best.
Table of Contents
Why You’ll Love This Foolproof Creamy White Chicken Chili
- Incredible Creaminess Without Any Graininess: This chili uses cream cheese melted carefully to achieve a smooth, velvety texture that rivals restaurant-quality bowls.
- Depth of Flavor from Special Ingredients: The addition of smoky poblano peppers and smoked paprika creates a rich, layered taste that elevates this dish.
- Flexible Cooking Methods: Whether you prefer stovetop, slow cooker, or Instant Pot, this recipe adapts perfectly, fitting your lifestyle.
- Quick Shortcut Options: With a fast stovetop method and a set-it-and-forget-it slow cooker version, dinner is doable no matter your time constraints.
The Secret Ingredient for Creaminess: A Deep Dive
Creaminess is king in white chicken chili. You might wonder what makes this chili stand out compared to others that use sour cream or heavy cream. Here’s a quick comparison to help you understand why I choose cream cheese for my recipe.
| Ingredient | Flavor | Texture | Best Use Case |
|---|---|---|---|
| Cream Cheese | Rich, slightly tangy | Velvety and smooth | When you want thick, creamy chili without graininess |
| Sour Cream | Tangy, bright | Light, somewhat runny | Adding a fresh tang or topping |
| Heavy Cream | Mild, buttery | Light, silky | Lighter creaminess, rich mouthfeel |
Key Ingredients You’ll Need
Before we dive into cooking, here’s the exact ingredient list you’ll need for this creamy white chicken chili:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Notes on Key Ingredients
- White Beans: You can use Great Northern or Cannellini beans interchangeably. Both work well but Cannellini beans are a bit creamier and have a slightly nuttier flavor.
- Poblano Peppers vs. Canned Green Chiles: Fresh poblano peppers add a smoky, earthy depth that canned green chiles can’t quite match. Their mild heat and rich flavor make them essential here.
How to Make Creamy White Chicken Chili (3 Easy Ways)
No matter how your day looks, there’s a method here for you. Let’s explore each one so you can get cozy with a fantastic bowl of chili in no time.
Stovetop Method (The Classic)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant, about 5 minutes.
- Stir in garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Cook for 5–10 minutes until the mixture is very fragrant.
- Add the chicken, then stir in 4 cups chicken broth. Season with additional salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through.
- Melt the cream cheese separately in the microwave for 10-15 seconds. This step prevents lumps and ensures a smooth, creamy texture.
- Remove the chicken and shred it using two forks. Stir the melted cream cheese into the pot until smooth, then add shredded chicken, white beans, salsa verde, and cheddar cheese.
- Cook for 5–10 minutes until the cheese is melted and perfectly combined. Remove from heat and stir in fresh cilantro.
- Thin with extra broth if needed, then ladle into bowls and top with avocado, cheddar, yogurt, cilantro, and lime zest. Enjoy!
Slow Cooker Method (Set It & Forget It)
- In your slow cooker bowl, combine onion, garlic, poblano peppers, cumin, smoked paprika, and chili powder. Add the chicken and pour in 4 cups chicken broth along with cream cheese. Season with salt and pepper.
- Cover and cook on low for 6–7 hours or high for 4–5 hours.
- Shred the chicken directly in the slow cooker using two forks. This saves you dishes and keeps everything flavorful.
- Stir in white beans, salsa verde, cheddar cheese, and cilantro. Serve with your favorite toppings and a zest of lime.
Instant Pot Method (The Quickest!)
- Select the ‘Sauté’ function on your 6-quart Instant Pot and heat the olive oil. Add onion and cook until softened, then stir in garlic, poblano peppers, cumin, paprika, chili powder, salt, and pepper.
- Add chicken breasts or thighs, 4 cups chicken broth, and cream cheese. Secure the lid and set to pressure cook on ‘High’ for 15 minutes with a natural release for 10 minutes.
- Remove the chicken and shred using two forks.
- Turn ‘Sauté’ back on low and stir the shredded chicken, melted cream cheese, white beans, salsa verde, and cheddar cheese into the pot. Cook for 5–10 minutes until cheese melts and the chili is creamy and thick.
- Stir in fresh cilantro and adjust consistency with additional broth if needed. Serve with your favorite toppings and lime zest.
Tips for the BEST Creamy White Chicken Chili
- The Golden Rule for Creaminess: Always use room temperature cream cheese and melt it with a splash of hot broth before stirring it into the chili to avoid lumps.
- How to Thicken Your Chili:
- Make a cornstarch slurry (cornstarch mixed with cold water) and stir it in while simmering.
- Mash some of the beans directly in the pot for extra thickness.
- Simmer with the lid off to reduce and concentrate flavors.
- Adjusting the Spice: To make it spicier, keep the jalapeño seeds or add a pinch of cayenne pepper. For milder chili, omit the jalapeño altogether.
Delicious Recipe Variations
Protein Swaps
Try leftover Thanksgiving turkey or pre-cooked rotisserie chicken instead of raw chicken. Add your cooked meat toward the end with the beans and cheese for quick assembly.
Make it Dairy-Free
Create a creamy chili by blending 1/2 cup soaked cashews into a smooth cream or use a high-quality dairy-free cream cheese alternative, adding it at the same step as cream cheese.
Add More Veggies
For added nutrition and color, mix in a can of drained corn or a diced red bell pepper with the onions when sautéing.
The Ultimate Toppings Bar
Toppings really turn creamy white chicken chili into a fun and custom meal experience. Here are some favorites and what they add to each bowl:
- Crunchy tortilla strips: Adds delightful texture contrast.
- Creamy diced avocado: Balances spicy heat with smooth richness.
- Fresh cilantro: Brightens the flavors with fresh herbal notes.
- Sour cream or Greek yogurt: Adds tang and creaminess.
- Shredded cheddar cheese: Melts into pockets of gooey goodness.
- Sliced green onions: Offers a mild, crisp onion bite.
- A squeeze of fresh lime juice and zest: Lifts and enhances all the flavors.
Storing, Freezing, and Reheating Your Chili
Storing
Cool chili completely and refrigerate in an airtight container for up to 4 days. Store toppings separately to keep fresh textures.
Freezing
- Freeze the chili base before adding cream cheese and dairy for best texture upon reheating.
- Alternatively, freeze the finished chili with cream cheese, but expect minor texture changes when reheated — just stir well and add a splash of broth to refresh.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring often to prevent curdling. Add broth as needed to loosen the chili.
Frequently Asked Questions (Chili Troubleshooting)
Why did my chili curdle or look grainy?
Not melting the cream cheese separately or adding cold dairy straight into a hot pot can cause curdling. Always melt cream cheese before stirring it in.
My chili is too thin, how can I fix it?
Simmer uncovered to reduce liquid, mash some beans, or add a cornstarch slurry to thicken.
Can I use rotisserie chicken to make this faster?
Yes! Add shredded cooked chicken near the end with beans and cheese to heat through.
Is this creamy white chicken chili recipe gluten-free?
Yes, if you use a certified gluten-free chicken broth.
How can I make this for a meal prep lunch?
Portion the chili into containers and keep toppings like avocado and tortilla strips separate until you’re ready to eat.
The Best Creamy White Chicken Chili
Below is the full, printable recipe with detailed instructions for stovetop, slow cooker, and Instant Pot methods. Each method delivers that perfect creamy, cozy white chicken chili you’ll crave all season.
Check my other recipes here
Conclusion
I truly hope this creamy white chicken chili fills your kitchen and your bowl with warmth and ease. It’s a simple recipe designed for busy lives but bursting with flavor and comfort. If you give it a try, please leave a comment and star rating. I love hearing your thoughts and tips! Don’t forget to follow me on Pinterest for more recipes
Creamy White Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes. Stir in garlic, poblano peppers, cumin, paprika, chili powder, salt, and pepper. Cook for 5-10 minutes until fragrant. Add chicken and 4 cups broth. Season with salt and pepper. Partially cover and simmer for 20 minutes until chicken is cooked through.
- Melt cream cheese in the microwave for 10-15 seconds.
- Shred chicken with two forks. Stir in cream cheese until smooth, then add shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for 5-10 minutes until cheese is melted. Remove from heat and stir in cilantro. Thin with additional broth if needed.
- Ladle chili into bowls. Top with yogurt, cheese, avocado, cilantro, and green onions. Zest lime over each bowl and serve.
- In a crockpot, combine onion, garlic, poblano peppers, cumin, paprika, chili powder, chicken, 4 cups broth, and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred chicken with two forks. Stir in white beans, salsa verde, cheddar, and cilantro.
- Ladle chili into bowls. Top with yogurt, cheese, avocado, cilantro, and green onions. Zest lime over each bowl and serve.
