If you’re craving a warm, cozy dinner packed with flavor, this Creamy White Chicken Chili is guaranteed to hit the spot. This recipe brings together tender shredded chicken, creamy broth, cannellini beans, sweet corn, and mild green chilies for a hearty one-pot meal. With just the right blend of spices and a velvety finish from cream cheese, this chili is perfect for busy nights, cold weather, or when you need a comforting dish that’s still simple to make.
Why You’ll Love This White Chicken Chili
This chili is rich, creamy, and wonderfully layered with flavors. The combination of chili powder, cumin, mustard powder, and oregano gives it a warm, slightly smoky base, while jalapeño and cayenne offer customizable heat. Cannellini beans add heartiness, and cream cheese creates the silky broth that makes White Chicken Chili so beloved. Even better, you can make it on the stovetop or in the Crock Pot, and it reheats beautifully for meal prep.
Ingredients You’ll Need
Seasonings
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Pinch of red pepper flakes
Chili Base
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeño pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- ⅓ cup half and half
- Two 15.5 oz cans cannellini beans, drained (reserve 1 cup if blending)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- Two 4 oz cans mild green chilies (undrained)
- 1½ pounds bone-in, skinless chicken breasts
- 1 can (15.25 oz) whole kernel corn, drained (or frozen)
- 8 oz cream cheese, softened
- Salt and pepper for seasoning chicken
Optional Garnishes
Lime wedges, avocado, sour cream, tortilla strips, Fritos, Monterey Jack cheese
How to Make White Chicken Chili (Step-by-Step)
Step 1: Sauté the Vegetables
Melt the butter in a Dutch oven over medium heat. Add the diced onion and jalapeño pepper. Cook for about 5 minutes until softened, then stir in the garlic and cook for one additional minute.
Step 2: Add the Flour
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste—this step helps create a thick, creamy chili base.
Step 3: Build the Broth
Slowly pour in the chicken broth in small splashes, stirring constantly to avoid lumps. Add the half and half the same way, incorporating it smoothly into the broth.
Step 4: Add Beans and Seasonings
For a thicker chili, blend 1 heaping cup of drained beans with a little broth and stir it in. Otherwise, add all beans whole. Add the seasoning blend, hot sauce, Worcestershire sauce, and green chilies. Bring to a gentle boil and cook uncovered for 15 minutes.
Step 5: Add Chicken and Corn
Season the chicken breasts with salt and pepper on both sides, then add them to the pot along with the corn. Reduce the heat to a gentle simmer for 15–20 minutes. Stir occasionally to keep beans from settling on the bottom.
Step 6: Shred the Chicken
Once the chicken is cooked through, remove it from the pot and shred into bite-sized pieces. Return the shredded chicken to the chili.
Step 7: Make It Creamy
Turn the heat to low and add the softened cream cheese. Stir continuously until it melts completely and the broth becomes silky and smooth.
Tips & Variations
- Adjust the heat: Use only mild chilies and omit cayenne for a kid-friendly version, or add extra jalapeño for more spice.
- Dairy-free option: Swap cream cheese and half and half for full-fat coconut milk.
- Thicker chili: Blend extra beans or simmer uncovered to reduce the broth.
- Crock Pot method: Add everything except the cream cheese; cook on Low 6–7 hours or High for 3–4 hours. Add cream cheese at the end.
- Make it vegetarian: Swap chicken for extra beans and use vegetable broth.
Serving Ideas & Storage
Serve this chili with tortilla strips, shredded cheese, lime wedges, or diced avocado for extra richness. It pairs well with cornbread, warm tortillas, or a simple green salad.
Leftovers keep well for 3–4 days in the refrigerator. The flavors deepen overnight, making it even more delicious. Freeze without the dairy for best texture, then stir in cream cheese after reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~32g |
| Carbs | ~28g |
| Fat | ~20g |
| Fiber | ~6g |
| Sodium | Varies by broth |
Final Thoughts
Creamy White Chicken Chili is more than just a cozy meal—it’s a flavorful, satisfying dish that’s simple enough for weeknights but special enough for gatherings. With its creamy broth, tender chicken, and layers of mild heat, it’s a recipe you’ll want to make again and again.