Ultimate Creamy White Chicken Chili – Cozy Comfort in a Bowl

This Creamy White Chicken Chili is the kind of chili that warms you from the inside out without feeling heavy. It’s creamy, gently spiced, and packed with tender chicken and buttery cannellini beans. Everything comes together in one pot, and the flavor gets better as it sits.

Whether you’re feeding a crowd or planning a weeknight dinner, this is a reliable, crowd-pleasing bowl. Add your favorite toppings and it instantly feels special.

What Makes This Creamy White Chicken Chili Special

• Ultra-creamy without being rich: A mix of broth, cream cheese, and a splash of half-and-half gives body without weighing it down.
• Mild heat, big flavor: Green chiles and warm spices add flavor that even spice-shy eaters enjoy. You can easily turn up the heat if you like.
• One-pot convenience: From sautéing aromatics to simmering and finishing, everything happens in the same pot.
• Great texture: Cannellini beans are smooth and tender, and a quick mash in the pot thickens the chili naturally.
• Make-ahead friendly: Tastes even better the next day; perfect for meal prep or game day.

Shopping List for Creamy White Chicken Chili

• Olive oil or neutral oil – 2 tablespoons
• Yellow onion – 1 medium, diced
• Garlic – 4 cloves, minced
• Jalapeño – 1, seeded and minced (optional for heat)
• Ground cumin – 2 teaspoons
• Ground coriander – 1 teaspoon
• Dried oregano – 1 teaspoon
• Smoked paprika – 1/2 teaspoon
• Kosher salt and black pepper
• Boneless, skinless chicken breasts or thighs – 1.5 to 2 pounds
• Low-sodium chicken broth – 4 cups
• Canned diced green chiles – 2 (4-ounce) cans
• Cannellini beans – 2 to 3 (15-ounce) cans, drained and rinsed
• Cream cheese – 4 ounces, softened
• Half-and-half or heavy cream – 1/2 cup
• Fresh lime – 1, juiced
• Fresh cilantro – 1/4 cup, chopped (optional)
• Corn – 1 cup frozen or canned (optional but nice)
• Toppings: shredded Monterey Jack or Pepper Jack, sliced avocado, cilantro, sour cream, pickled jalapeños, tortilla chips or strips

Instructions

1. Prep the ingredients: Dice the onion, mince the garlic, and chop the jalapeño if using.Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Sauté aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic and jalapeño; cook 30 seconds until fragrant.
3. Bloom the spices: Add cumin, coriander, oregano, and smoked paprika.Stir for 30 seconds to wake up the flavors.
4. Add chicken and liquids: Nestle the chicken into the pot. Pour in the chicken broth and add the green chiles. Bring to a gentle boil, then reduce to a simmer.Cover and cook 15–20 minutes, or until the chicken is cooked through and tender.
5. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return it to the pot.
6. Add beans and corn: Stir in the rinsed cannellini beans and corn (if using). Using a potato masher or the back of a spoon, lightly mash a cup’s worth of beans right in the pot to help thicken the chili.
7. Make it creamy: Reduce heat to low.Add the softened cream cheese in small pieces, stirring until melted and smooth. Pour in the half-and-half. Simmer gently 5–10 minutes, stirring occasionally, until the chili is creamy and slightly thickened.

   Do not boil after adding dairy.

8. Finish and season: Stir in lime juice and cilantro if using. Taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or a splash of hot sauce.
9. Serve: Ladle into bowls and top with shredded cheese, avocado, extra cilantro, sour cream, and crunchy tortilla chips or strips.

Storage Instructions for Creamy White Chicken Chili

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: This chili freezes well, but dairy can slightly separate.For best texture, freeze before adding the half-and-half; stir it in after reheating. Freeze up to 3 months.
• Reheating: Warm gently on the stove over low to medium heat, stirring often. Add a splash of broth or milk to loosen if needed.Avoid boiling to keep the creaminess smooth.

Benefits of This Creamy White Chicken Chili Recipe

• High in protein and fiber: Chicken and beans keep you satisfied and energized.
• Balanced comfort food: Creamy and cozy, yet lighter than traditional red chili.
• Flexible and forgiving: Works with breasts or thighs, canned or rotisserie chicken, and your choice of toppings.
• Budget-friendly: Pantry staples like beans, broth, and spices stretch a few ingredients into a full meal.
• Meal-prep ready: Makes excellent leftovers that reheat beautifully.

Pitfalls to Watch Out For

• Boiling after adding dairy: High heat can cause the cream to split. Keep the heat low once the cream cheese and half-and-half go in.
• Underseasoning: Beans and dairy soak up salt. Taste at the end and adjust to bring out the flavors.
• Skipping the spice bloom: Adding spices directly to liquid dulls them.Cook them briefly in oil with the aromatics first.
• Watery texture: Mash some of the beans to thicken naturally, and simmer a bit longer if needed.
• Overcooking chicken: Especially with breasts, simmer just until cooked and shred while tender.

Variations of Creamy White Chicken Chili You Can Try

• Rotisserie shortcut: Stir in 3–4 cups shredded rotisserie chicken after the beans. Simmer to warm through, then add dairy.
• Green salsa boost: Add 1/2 to 1 cup salsa verde with the green chiles for extra tang.
• Veggie-forward: Add diced zucchini or bell peppers with the onion, or toss in a handful of baby spinach at the end.
• Spicier version: Use Pepper Jack cheese, add diced serrano, or stir in chipotle powder for smoky heat.
• Dairy-free creamy: Swap cream cheese and half-and-half for 1 cup unsweetened cashew cream or full-fat coconut milk; adjust lime to taste.
• Bean swap: Great Northern or navy beans also work. For extra creaminess, blend a half cup of beans with broth and stir back in.
• Slow cooker: Add everything except dairy to the slow cooker (use whole chicken breasts or thighs).Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, then stir in cream cheese and half-and-half and cook 15–20 minutes more.

FAQ

Can I make this gluten-free?

Yes. This recipe is naturally gluten-free as written, assuming your broth and canned ingredients are certified gluten-free.

No flour or thickeners needed.

What if I don’t have cannellini beans?

Great Northern or navy beans are good substitutes. They have a similar mild flavor and creamy texture.

How can I make it lighter?

Use light cream cheese and swap half-and-half for milk. It will be slightly less creamy, but still delicious.

You can also add extra broth and an additional can of beans for more volume.

Can I use frozen chicken?

For stovetop cooking, thaw first for even cooking and safe handling. If using a slow cooker, you can start with frozen chicken, but extend the cook time and ensure the chicken reaches a safe internal temperature.

How do I thicken the chili without more dairy?

Mash more beans in the pot or blend a ladle of the chili and stir it back in. Simmer a few extra minutes to reduce.

What toppings go best?

Shredded Monterey Jack or Pepper Jack, cilantro, sliced avocado, sour cream, lime wedges, pickled jalapeños, and crunchy tortilla strips are all great choices.

Can I make it ahead?

Absolutely.

Cook as directed and cool quickly. If you plan to freeze, add the half-and-half after reheating for the best texture.

Final Thoughts

Creamy White Chicken Chili with Cannellini Beans is simple, satisfying, and endlessly adaptable. It’s the kind of recipe you can throw together on a weeknight and proudly serve to friends on the weekend.

Keep a few cans of beans and green chiles in the pantry, and you’re halfway there. Ladle it into bowls, pile on the toppings, and enjoy a cozy, flavorful meal that never goes out of style.