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The Ultimate Easy & Creamy White Chicken Chili (Stovetop Version)

A close-up of a white bowl filled with creamy white chicken chili recipe, featuring shredded chicken and white beans.
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This recipe gives you a comforting, creamy white chicken chili that is simple to make on the stovetop. Use shredded chicken for a quick weeknight dinner that tastes incredible.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth. Add the rinsed cannellini beans and the diced green chilies. Bring the mixture to a simmer.
  4. Reduce the heat to low. Stir in the shredded chicken. Let the chili simmer gently for 10 minutes to allow the flavors to combine.
  5. Stir in the cubed cream cheese until it melts completely into the broth, creating a creamy base.
  6. Pour in the heavy cream or half-and-half. Stir well until the chili is smooth and heated through. Do not let it boil after adding the cream.
  7. Taste the chili and season with salt and black pepper as needed.
  8. Serve hot with your favorite toppings like cheese, cilantro, or a squeeze of lime juice.

Notes

  • For an extra creamy texture, remove about 1 cup of the chili mixture (including some beans) before adding the cream cheese, blend it until smooth, and then stir it back into the pot.
  • If you want to use an Instant Pot, sauté the onions and spices, then add the broth, beans, and chicken. Cook on High Pressure for 5 minutes, then quick release. Stir in the cream cheese and cream off the heat.
  • This recipe freezes well. Cool completely before storing in an airtight container.

Nutrition

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

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