This White Chicken Chili is the perfect medley of hearty beans and chicken, with just a little bit of heat. It’s super easy to make and ready in just 30 minutes!
When it’s time to try a new kind of chili, this recipe measures up! Chicken and cream cheese are the perfect counterpart to beef and tomato based chili. This white chili is the ultimate comfort food—warm, flavorful, and satisfying. There is just a hint of spice but it’s tamed down with rich cream cheese and sweet corn. The broth, cream cheese and chicken make this a hearty and filling dish. This chili is easy to make and everyone loves it.
What toppings go best with white chicken chili?
Popular toppings for this yummy chili include sliced or diced jalapeños, sour cream, avocado, tortilla chips or strips, fresh squeezed lime, and cilantro. This chili also goes great with Easy Skillet Cornbread, Easy Buttermilk Cornbread Muffins, and the Best Homemade Dinner Rolls Ever.
Is this chili spicy?
There is a little warmth in this chili, and most of that can be avoided by not adding cayenne pepper. Additionally, some chili powders are hotter than others, so make sure you can tolerate whichever one you use. The diced green chilies come in mild, medium and hot, so you can adjust the heat coming from those as well.
Can I use other kinds of beans?
A great option for the cannellini beans are great northern beans. If you are craving kidney, pinto or black beans, you can definitely use them, but it will change the color and consistency, so it won’t constitute a white chicken chili.
Slow Cooker Instructions
You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious chili recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Delicious is an understatement. My only customizations were 1 tsp of salt, which will depend on the broth used, and 1 tbsp of cornstarch to thicken the chili, because it was too soupy for my taste. Other than that, perfection!
This is a little too soupy for me. We’re going to eat it and I’m sure we’ll enjoy it but I’d like to figure out how to thicken it up for the next time.
Just use less broth. That’s what we do and it’s great!
You could try to puree half of it, then add it back into the pot. Maybe you could do the puréing before you add the chicken. I routinely do this for soups and chilis that call for beans.
Instant mash potatoes will thicken it up.
I just made your white chicken chili and I absolutely love it. I have made many of your recipes and I enjoy watching all your videos. I hope you are feeling better.
It was delicious ! I used a red pepper instead of green but still yummy . I would make it again