Q1: Can I make creamy white chicken chili without a slow cooker?

Yes, you can prepare it on the stovetop or in an Instant Pot. For stovetop, simmer all ingredients until the chicken is cooked through, then add the dairy at the end.

Q2: What if I don’t have cream cheese or half and half?

You can substitute cream cheese with plain Greek yogurt or a dairy-free alternative. Use milk or a splash of coconut milk in place of half and half.

Q3: How can I make this chili spicier or milder?

To make it spicier, use hot diced green chiles and add jalapeños or extra cayenne. For a milder version, stick with mild chiles and omit the cayenne.

Q4: Can I freeze creamy white chicken chili?

Yes, but freeze it before adding the dairy. When reheating, stir in cream cheese and half and half fresh for the best texture and flavor.

Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 yellow onion, diced; 2 cloves garlic, minced; 24 oz chicken broth (low sodium); 2 (15 oz) cans great Northern beans, drained and rinsed; 2 (4 oz) cans diced green chiles (1 hot, 1 mild); 1 (15 oz) can whole kernel corn, drained; 1 tsp salt; 1/2 tsp black pepper; 1 tsp cumin; 3/4 tsp oregano; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; Small handful fresh cilantro, chopped; 4 oz reduced fat cream cheese, softened; 1/4 cup half and half; Optional toppings: sliced jalapeños, sliced avocados, sour cream, fresh cilantro, tortilla strips, shredded Monterey jack or Mexican cheese

Description

This creamy white chicken chili is a beginner-friendly slow cooker recipe, packed with tender chicken, beans, green chiles, and a creamy broth.

Ingredients

Scale

1 lb boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz chicken broth (low sodium)
2 (15 oz) cans great Northern beans, drained and rinsed
2 (4 oz) cans diced green chiles (1 hot, 1 mild)
1 (15 oz) can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
Small handful fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 cup half and half
Optional toppings: sliced jalapeños, sliced avocados, sour cream, fresh cilantro, tortilla strips, shredded Monterey jack or Mexican cheese

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Instructions

Place chicken breasts at the bottom of the slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne.
Add diced onion, minced garlic, beans, green chiles, corn, chicken broth, and chopped cilantro. Stir to combine.
Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Remove the chicken and shred it using two forks, then return it to the slow cooker.
Add the softened cream cheese and half and half. Stir well to combine.
Cover and cook on HIGH for another 15 minutes until the cream cheese melts and the chili thickens slightly.
Stir again, adjust seasoning if needed, and serve with desired toppings.

Notes

Use softened cream cheese for smoother blending. Mix with a ladle of hot chili to combine before adding to the pot.
To thicken, mix 1 tbsp cornstarch with 2–3 tbsp of milk or broth, then stir into the chili and cook until thickened.
To reduce heat, use mild green chiles and omit the cayenne pepper.
This recipe can be made dairy-free by omitting cream cheese and half and half or using substitutes.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approximate)
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 30g
Cholesterol: 85mg