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by Donya Mullins 8 Comments This post may contain affiliate links.
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Creamy White Chicken Chili is warm, comforting, and ready to serve in just 30 minutes. Made with cream cheese and tender chicken, this chili hits the spot on a cool night and is great for game day.
Serve this chili with Green Chili Cheese Cornbread and Tomato Avocado Cucumber Salad for a meal that your family and friends will rave about!
Jump To
- This White Chicken Chili Is
- Ingredients For This Recipe
- What Kind Of Chicken Is Best For This Recipe?
- Often Asked Questions With Answers
- Don’t Forget The Toppings!
- More Delicious Chili Recipes
- Craving More Comfort Food Recipes? Try These
I love a good chili recipe! Whether it’s my Award-Winning Southern Soul Chili or Bloody Mary Chili, I’m all in. Both of those recipes are totally delicious, but lately, I’ve felt something has been missing from my homemade chili lineup.
Now, I’ve remedied that issue! Over the past couple of weeks, I’ve experimented with making chicken chili and finally pulled together the perfect Creamy White Chicken Chili recipe.
This White Chicken Chili Is
- Ready to serve in 30 minutes.
- Uses store-bought rotisserie chicken or your own shredded chicken.
- Creamy and light.
- Has amazing flavor and color from chili powder and cumin.
- Customizable to the heat level you like.
- Excellent served with sour cream, tortilla strips, hot sauce, and a squeeze of fresh lime.
Ingredients For This Recipe
This one-pot wonder recipe is uncomplimented and super simple. It uses traditional chili and pantry ingredients you probably already have on hand.
- Shredded Chicken (boneless skinless chicken breasts or chicken thighs), Great Northern Beans (cannellini beans are also good), Canned Chopped Green Chilies, Corn
- Onion, Butter, Garlic
- Chicken Stock, Half and Half, Cream Cheese
- Chili Powder, Cumin, Oregano, Salt, and Pepper (black or cayenne pepper)
What Kind Of Chicken Is Best For This Recipe?
This recipe uses shredded, white meat chicken. I’ve used store-bought rotisserie chicken, or leftover chicken that I shredded and cooked the chicken myself. Here’s my easy oven-roasted chicken recipe:
- Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil and set aside. Mix together salt, pepper, and garlic powder in a small bowl.
- Place chicken on the prepared pan. Drizzle with olive oil, then rub olive oil on both sides of the chicken. Sprinkle both sides with seasoning mix.
- Roast chicken in the oven for 15 to 20 minutes until done. To check that chicken is done, use a meat thermometer that registers 160-170 degrees when inserted.
Often Asked Questions With Answers
Can I make this chili recipe ahead of time?
Absolutely! This recipe is great to make ahead of time, especially if you’re serving it on game day or for a party. It reheats beautifully on the stove top or in a crock pot.
How do I store homemade chili?
Place the chili in an airtight container and store it in the fridge. It will keep for up to 4 days.
Is this recipe freezer-friendly?
Yep, it sure is with one small adjustment. Make the recipe up to adding the cream cheese and Half and Half. Freeze the chili. When you are ready to enjoy it, thaw, reheat and add the last 2 ingredients.
Don’t Forget The Toppings!
Creamy White Chicken Chili is big on flavor and can stand up to all kinds of yummy toppings. Don’t shy away from piling on some of these favorites:
- shredded cheddar cheese or Monterey jack cheese
- sour cream
- tortilla strips or tortilla chips
- chopped fresh or pickled jalapeños
- hot sauce
- chopped fresh cilantro or parsley
- lime wedges for fresh lime juice
More Delicious Chili Recipes
- Award Winning Southern Soul Chili
- Bloody Mary Chili
- Easy Ground Beef Chili
- Hearty Turkey Chili
Craving More Comfort Food Recipes? Try These
Crock Pot Chicken Taco Soup
Twice-Baked Potato Casserole
If you tried thisCreamy White Chicken Chili Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!
4.41 from 5 votes
Creamy White Chicken Chili
Author: Donya Mullins
Course: Main Course, Soup
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 500kcal
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Ingredients
- 3-4 cups cooked, shredded chicken breasts
- 1 chopped onion
- 1 tablespoon butter
- 2 cloves minced garlic
- 32 ounces chicken stock
- 2 15 ounce cans great northern beans, drained and rinsed
- 1 15 ounce can corn, drained
- 2 4 ounce cans chopped green chilies
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- 2 teaspoons chili powder
- 4 ounces cream cheese
- ¼ cup Half and Half
Instructions
To a large pot over medium heat, add butter and onion. Cook onion until translucent. Add garlic and cook for 1 minute. Add the salt, pepper, cumin, oregano, and chili powder. Stir all ingredients together.
Add-in chicken, chicken stock, beans, corn, and green chilies. Stir. Increase heat to medium-high and bring chili to a boil. Reduce heat and let the chili simmer for 15 minutes. Add-in cream cheese and half and half, and continue to simmer until cream cheese has melted.
Stir and serve hot with your favorite toppings.
Notes
- This recipe is great to make ahead of time, especially if you’re serving it on game day or for a party. It reheats beautifully on the stove top or in a crock pot.
- To store, place the chili in an airtight container and store it in the fridge. It will keep for up to 4 days.
- To freeze, make the recipe up to adding the cream cheese and Half and Half. Freeze the chili. When you are ready to enjoy it, thaw, reheat and add the last 2 ingredients.
Nutritional values provided are an estimate and will vary depending on the brands used.
Nutrition
Serving: 1 | Calories: 500kcal | Carbohydrates: 50g | Protein: 40g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 875mg | Potassium: 1230mg | Fiber: 8g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 6mg
Did you make my Creamy White Chicken Chili?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Reader Interactions
Comments
Jocelyn CollierI am in Australia and I am wondering what is half and half.
Reply
- Donya Mullins
A mix of whole milk and heavy cream.
Reply
- Bob
The spices were perfectly balanced and
Didn’t overwhelm.i cook for some sensitive stomachs and this recipe makes chili
Doable for them.I am a traditional chili
Fan, but this was really good and i had to hold myself back from eating the whole thing in one night.Reply
- Judy
Made this chili tonite….my husband declared it one his favourite meals and he would eat it any day! It could use a little more spice and less broth, otherwise a great meal!Reply
- Donya
Hey there Judy!
I am glad to hear that you and your husband enjoyed this recipe! If you’re looking for a chili with a little more spice, I would recommend checking out my Award Winning Southern Soul Chili recipe, it’ll come up on my site when you search ‘chili,’ it’s a little more hearty and has some fantastic flavors, I hope you’ll give it a try. Thank you for your kind words and for your support, if you ever have any questions please don’t hesitate to ask!
~DonyaReply
- Michelle
I keep making this again and again. We love it! Thank you!Reply
- Donya
Hey there Michelle!
I am so happy to hear that your family has been enjoying this recipe, it’s a perfect weeknight meal, plus the leftovers keep really well. If you like this recipe, you should check out my Award Winning Southern Soul Chili Recipe, it’s a family favorite as well. Thank you so much for your kind words of support and your phenomenal rating, let me know if you ever have any questions about a recipe!
~DonyaReply
- Sharon
Thanks for this great recipe!Reply
