A Cozy, Creamy Bowl That Warms Every Winter Night
Introduction
When the weather turns chilly, this Easy White Chicken Chili is the kind of meal that wraps you in comfort. Creamy, mild, and perfectly spiced, it’s the lighter cousin of classic chili — made with tender chicken, white beans, and sweet corn simmered in a rich, velvety broth.
It’s a bowl of warmth you can count on for busy weeknights, lazy weekends, or even cozy holidays like White Christmas dinners. You’ll love how it balances hearty texture with gentle spice — family-friendly, freezer-friendly, and downright irresistible.
Why You’ll Love This Recipe
- Simple and foolproof: Just toss everything in the slow cooker and let it work its magic.
- Light yet filling: Made with lean white meat and wholesome beans for balanced comfort.
- Perfectly creamy: The addition of cream cheese creates a luxurious, velvety finish.
- Customizable heat: Keep it mild or turn up the spice with a dash of hot sauce or jalapeños.
- Freezer & meal-prep friendly: Stores beautifully for lunches or make-ahead dinners.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Total Time: About 6 hours
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can (19 oz) white kidney beans, drained and rinsed
- 1 can (12 oz) sweet corn, drained
- 1 can (4 oz) green chiles
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 oz (125 g) cream cheese, room temperature
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- For serving: Chips, avocado, lime wedges, salsa, shredded cheese, or jalapeños
🥣 Instructions
- Combine ingredients:
Add chicken, broth, beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt to your slow cooker. - Cook:
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and easily shredded. - Add creaminess:
Remove the chicken and shred it with two forks. Stir cream cheese into the hot chili until melted and smooth. - Thicken (optional):
If you prefer a thicker chili, whisk cornstarch and water together and stir it in. Let the chili cook for another 15–20 minutes on high. - Serve & enjoy:
Spoon into bowls and top with avocado, cheese, tortilla chips, or a squeeze of lime for that perfect finishing touch.
Serving Suggestions
- Serve with warm cornbread or tortilla chips for a cozy dinner.
- Top with sour cream, diced avocado, and shredded cheese for an indulgent twist.
- Add a splash of lime juice right before serving for extra brightness.
Storage & Meal Prep Tips
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Freeze for up to 3 months — just thaw overnight before reheating.
- Reheat gently on the stovetop or in the microwave with a splash of broth.