White Chicken Chili Recipe: Creamy, Cozy, and Ready in 45 Minutes

White chicken chili is the cozy, creamy bowl you want on a cool fall night. Tender shredded chicken and white beans simmer in a mildly spicy broth with green chiles, then get finished with cream cheese for a velvety texture.

This easy white chicken chili is a stovetop white chicken chili that takes about 45 minutes and just one pot. It is a creamy white chicken chili with cream cheese that is perfect for weeknights and game days.

Recipe at a Glance

Why You’ll Love This White Chicken Chili

• Creamy, cozy, and mildly spicy
• Made in one pot in under an hour
• High in protein and fiber
• Easy to customize with your favorite toppings
• Freezer-friendly for easy meal prep

Ingredients You’ll Need

• 1½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil, 1 yellow onion (diced), and 3 cloves garlic (minced)
• 2 cans (4 ounces each) diced green chiles
• 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, and 1 teaspoon salt
• 4 ounces cream cheese, cubed
• Juice of 1 lime, plus fresh cilantro, avocado, and tortilla chips for serving

How to Make Easy Stovetop White Chicken Chili

1. Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
2. Stir in the green chiles, cumin, oregano, chili powder, and salt and cook for 1 minute.
3. Add the chicken, beans, and broth and bring to a boil, then reduce to a simmer.
4. Cover and cook for 20 minutes until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in the cream cheese until melted, add the lime juice, and simmer 5 minutes before serving with toppings.

Tips for the Best Creamy White Chicken Chili with Cream Cheese

• Use low-sodium broth so you can control the salt.
• Mash some of the beans against the pot to thicken the chili naturally.
• Cube the cream cheese and soften it for smoother melting.
• Add a splash of lime juice at the end for brightness.
• Top with crunchy tortilla strips or avocado.

Variations to Try: White Chicken Chili Ideas

• Add corn kernels for sweetness and texture.
• Swap the cream cheese for sour cream or heavy cream.
• Add a diced jalapeño for extra heat.
• Make it in a slow cooker on low for 6 hours.

How to Store It

Refrigerate in an airtight container for up to 4 days. Reheat on the stove over medium heat with a splash of broth if needed. Freeze for up to 3 months, leaving room for expansion.

Frequently Asked Questions

What makes white chicken chili different from regular chili?

White chicken chili uses chicken, white beans, and green chiles in a lighter broth instead of tomatoes and beef.

Can I use rotisserie chicken for white chicken chili?

Yes. Add about 3 cups of shredded rotisserie chicken in the last 10 minutes of cooking to save time.

How do I thicken white chicken chili?

Mash some of the beans, add more cream cheese, or simmer uncovered for 10 minutes.

What do you serve with white chicken chili?

Cornbread, tortilla chips, shredded cheese, avocado, and a squeeze of lime all pair well.

Easy White Chicken Chili

Creamy stovetop chili with shredded chicken, white beans, green chiles, and cream cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 yellow onion diced
• 3 cloves garlic minced
• 8 ounces diced green chiles
• 30 ounces white beans drained and rinsed
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 1 teaspoon salt
• 4 ounces cream cheese cubed
• 1 lime juiced
• 2 tablespoons chopped fresh cilantro

Equipment

• Large pot or Dutch oven
• Two forks (for shredding the chicken)
• Wooden spoon
• Can opener

Method

 

1. Step 1: Cook the onion in the oil until soft, then add the garlic for 1 minute.
2. Step 2: Stir in the green chiles and spices and cook for 1 minute.
3. Step 3: Add the chicken, beans, and broth and bring to a boil, then reduce to a simmer.
4. Step 4: Cover and cook 20 minutes until the chicken is cooked through.
5. Tip: Chicken should reach 165°F.
6. Step 5: Shred the chicken and return it to the pot.
7. Step 6: Stir in the cream cheese and lime juice and simmer 5 minutes.
8. Tip: Mash a few beans to thicken the chili.

Notes

Calories are an estimate per serving without toppings.
Use rotisserie chicken to cut the cooking time.