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Easy Creamy White Chicken Chili

Close-up of a steaming white bowl filled with creamy chicken chili, featuring shredded chicken, white beans, and fresh parsley.
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Make this simple, hearty white chicken chili on the stovetop for a comforting, high-protein dinner ready in under an hour.

Ingredients

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  • 2 large cooked chicken breasts, shredded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chiles, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, green chiles, cumin, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, cannellini beans, great northern beans, and chicken broth. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let it cook for 15 minutes to allow flavors to combine.
  5. Remove the pot from the heat. Stir in the cubed cream cheese until it is completely melted and the chili is creamy.
  6. Stir in the heavy cream or half-and-half. Season with salt and pepper to your preference.
  7. Serve hot with your choice of toppings.

Notes

  • For a slow cooker version, combine all ingredients except cream cheese and cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and cream during the last 30 minutes of cooking.
  • Shredded rotisserie chicken works well for quick preparation.
  • Use leftover chicken to make this a fast weeknight meal.

Nutrition

Find it online: https://devourdish.com/easy-creamy-chicken-chili-recipe/