White Chicken Chili Recipe
The Best White Chicken Chili Recipe is so creamy, delicious, and full of flavor. A family favorite meal!
A creamy white bean chicken chili made with tender shredded chicken, green chilies, white beans, jalapeno, chicken broth, Mexican spices, and cream cheese. The cream cheese makes it extra rich and creamy and is the game-changing ingredient. My Mom swears by adding cream cheese to her soups.
My kids beg for this white chicken chili. There are never any leftovers to be found! This white bean chicken chili is so easy to throw in the crockpot. It can also be put together on a stovetop in less than 40 minutes.
Since it is wintertime, we are always making soups since they are so warm, comforting, and filling. This also re-heats so well so it is perfect as leftovers. My favorite way to make this white chicken chili is to throw it together in the morning in the slow cooker.
How to make Slow Cooker White Bean Chicken Chili:
It is as easy as putting in the chicken breast, onion, jalapeno, Mexican spices, and chicken broth and let it cook low and slow for 5-6 hours. Add green chilies, beans, cilantro, and cream cheese, and heat for 1 hour longer.
If you want to make Quick and Easy White Chicken Chili, you can make it in a pot in 30-40 minutes. It is as simple as sauteeing the onion and peppers in a little oil until nice and tender. The Mexican spices and chicken broth are added and then bring it to a simmer. Add the green chilies, beans, shredded chicken, cilantro, and cream cheese and heat.
If you want a quick and easy White Bean Turkey Chili, you can find the RECIPE HERE.
This White Chicken Chili is such a crowd pleaser and everyone loves it! It is savory, creamy, and spicy all at the same time. Your family will love this white chicken chili with cream cheese recipe!
- 2 lbs. Chicken Breast
- 1 Large Onion or 2 small onions, finely diced
- 1 Jalapeno finely diced
- 2 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Mexican Oregano optional
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 4 cups Chicken Broth 32 ounces
- (2) 4-ounce cans Green Chilies diced
- (2) 15-ounce cans White Beans such as White Northern, drained
- (1) 8-ounce Cream Cheese
- 1/2 cup Cilantro Leaves chopped
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- Cheese
- Avocado
- Sour Cream
- Tortilla Strips
- To make White Chicken Chili in slow cooker crockpot:
- Place chicken breast, onion, jalapeno, spices, and chicken broth in slow cooker and cook for low for 5-6 hours. Remove lid and shred chicken.
- Add green chilies, white beans, cream cheese, and cilantro leaves. Cook for 1-hour longer or until cream cheese is melted.
- Top with cheese, sour cream, tortilla strips, and avocado
- Use rotisserie chicken or 2 lbs. of poached shredded chicken breast.
- In a large pot, saute finely diced onion and jalapeno in 1 Tablespoon of oil for 7-8 minutes over medium heat. Sprinkle with spices. Stir in chicken broth, shredded chicken, green chilies, white beans, cream cheese, and cilantro.Cook on medium-low for 20 minutes or until cream cheese is melted.
- Top with cheese, sour cream, tortilla strips, and avocado
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I hope you love this White Bean Chicken Chili Recipe! Let me know what you think about it. I always love to hear it!
how many people does this recipe serve?
For the White Chicken Chili recipe, it calls for 2 pounds chicken breasts. Is that bone-in chicken breasts or boneless? Can’t wait to try it! Thank you.
This is without a doubt the best chicken chili! I am bad to follow recipes and typically just make it up as I go along. I followed this recipe for the most part. The only things I changed were that I used hot Mexican chili spice (no Mexican oregano), only 1 tsp salt, added a can of drained diced tomatoes, and did not use the whole 1/2 c cilantro (maybe a 1/4 c) (husband is not a fan of cilantro). I simmered it for a couple of hours just to meld the flavors. AMAZING! Will be making this again and again! Thanks for the recipe!
Oh my goodness, this is the BEST white chicken chili I have ever had! So yummy, and tastes delicious the next day! Makes for great leftovers! I brought it over for two friends who had newborns and they raved about how delicious it was! Thanks for the recipe Aunt Melissa!