... Print

Easy Creamy White Chicken Chili for Weeknight Dinners

Close-up of a hearty bowl of white bean chicken chili recipe, topped with shredded chicken and grated cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a comforting, flavorful, and creamy white chicken chili that is simple enough for any busy weeknight. You can make this on the stovetop or in the slow cooker, making it perfect for quick dinner ideas and meal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)

Instructions

  1. If using the stovetop, heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. If using the slow cooker, combine the onion, garlic, shredded chicken, green chilies, diced tomatoes with green chilies, both types of beans, chicken broth, cumin, oregano, salt, and pepper in the slow cooker insert. Stir well.
  3. If using the stovetop, add the shredded chicken, green chilies, diced tomatoes with green chilies, beans, chicken broth, cumin, oregano, salt, and pepper to the pot. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
  4. If using the slow cooker, cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. About 15 minutes before serving (for both methods), add the cubed cream cheese to the chili. Stir constantly until the cream cheese is completely melted and the chili is creamy.
  6. Stir in the heavy cream or half-and-half, if using, for a richer texture. Taste and adjust salt and pepper as needed.
  7. Serve hot with your favorite toppings.

Notes

  • For an even easier weeknight meal, use 3 cups of pre-cooked, shredded rotisserie chicken.
  • If you prefer a thicker chili, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
  • This chili freezes well; cool completely before storing in airtight containers for up to 3 months.
  • Common toppings include shredded Monterey Jack cheese, sour cream, fresh cilantro, or sliced avocado.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-chicken-chili-recipe/

0 Shares
Tweet
Pin
Share