Creamiest White Chicken Chili Recipe
This creamy white chicken chili is a comforting yet light dish perfect for any time of year. Made with simple ingredients like shredded chicken, white beans, and cream cheese, it offers rich flavor without complicated steps. Whether you prefer cooking it on the stovetop, slow cooker, or Instant Pot, this versatile recipe is easy to prepare and perfect for feeding the whole family.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (stovetop), 3-8 hours (slow cooker), 25 minutes (Instant Pot including sauté and pressure cooking)
- Total Time: 40 minutes (stovetop), 8 hours (slow cooker), 30 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken (shredded or chopped)
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 2 cups chicken broth (more if you want it soupier)
- 1 (4-ounce) can diced green chiles (hot or mild)
- 1 medium onion, chopped
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 4 ounces cream cheese or ½ cup sour cream
- 1 cup shredded cheese (optional; cheddar or Monterey Jack)
- 1 tablespoon lime juice (fresh or bottled)
- 1 teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon chili powder (add more for heat)
Optional Extras
- 1 cup corn (frozen or canned, drained)
- 2 tablespoons chopped cilantro
- 1 (15-ounce) can white corn or hominy
- A few dashes of hot sauce
Instructions
- Sauté Aromatics: In a large pot or Instant Pot set to sauté, cook the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
- Add Main Ingredients: Add shredded chicken, drained white beans, diced green chiles, chicken broth, cumin, salt, black pepper, and chili powder to the pot. Stir well to combine all ingredients evenly.
- Cook the Chili:
- Stovetop: Let the chili simmer over medium-low heat for 20–30 minutes to blend flavors.
- Slow Cooker: Transfer all ingredients except dairy to the crockpot. Cook on low for 6–8 hours or on high for 3–4 hours. Shred chicken if using whole breasts.
- Instant Pot: After sautéing onions and garlic, add remaining ingredients except dairy, seal lid, and pressure cook on high for 10–15 minutes. Perform a quick release when done.
- Incorporate Creaminess: Stir in cream cheese or sour cream until the chili is smooth and creamy. Add shredded cheese if using, and lime juice for a bright finish.
- Adjust Seasonings & Serve: Taste the chili and adjust salt, pepper, or chili powder to preference. Serve hot, topped with optional extras like cilantro or hot sauce if desired.
Notes
- Use rotisserie or leftover chicken for a time-saving option with enhanced flavor.
- You can substitute black beans or pinto beans if white beans are unavailable.
- Add extra cream cheese or a splash of heavy cream for an even creamier texture.
- Increase heat by adding an extra can of green chiles or a diced jalapeño.
- Shredding chicken is easiest when the meat is warm but not hot to avoid rubberiness.
- Pre-shredded chicken from grocery stores can be used; just warm it before adding.
- Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
- Serve with toppings such as chopped cilantro, shredded cheese, sour cream, avocado slices, or tortilla chips for added texture and flavor.
Keywords: white chicken chili, creamy chili, easy chicken chili, stovetop chili, slow cooker chili, Instant Pot chili, comfort food, chili recipes, chicken chili soup
Find it online: https://topreci.com/creamiest-white-chicken-chili-recipe/
