Creamy White Chicken Chili

A classic recipe that’s done just perfectly. Creamy, filling, cozy, and topped with all your favorites. (We like avocado, cilantro, and sour cream.)

And yes, it’s easy to make, and you’ll just need one pot. It’s one of my most frequently made dinner recipes in the winter for a reason.

What You’ll Need

Using leftover rotisserie chicken is the easiest way to make this. I recommend the canned Great Northern White Beans, but you can also use cannellini beans. Feel free to reduce the chili powder and cayenne pepper, or omit the cayenne altogether if you’re sensitive to spice. The green chiles and salsa verde provide flavor more than heat, especially if you choose mild versions.

This makes 8 servings and is great to double and freeze half. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Dutch oven or large pot

Ingredients

• 3 tablespoons butter
• 1 medium onion peeled and chopped
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 1 teaspoon chicken bouillon base
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 cans Great Northern White beans (14½ ounce cans – rinsed and drained)
• ½ cup salsa verde
• 1 can diced green chiles (4 ounce can)
• 3 cups cooked chicken shredded (rotisserie works great)
• 1 cup frozen corn
• 1 tablespoon fresh lime juice
• 4 ounces cream cheese
• ½ cup heavy whipping cream
• 2 tablespoons fresh cilantro chopped

How to Make White Chicken Chili

Step One: Cook the Onions and Garlic

Melt your butter in a big pot over medium-low heat. Toss in the chopped onion and let it cook for about 7-10 minutes until it gets soft and see-through. Stir it around every so often and don’t let it burn. Add the garlic and cook another minute or two. Now sprinkle in the flour and stir it around to get rid of any lumps. Let that cook for 2-3 minutes.

Step Two: Add the Liquid and Seasonings

Pour in your chicken broth slowly while you whisk – this keeps it from getting lumpy. Whisk in the chicken bouillon base too. Now add all your spices: chili powder, cumin, salt, pepper, coriander, garlic powder, and cayenne. Add the beans, green chilis, and salsa verde. Turn the heat up to medium-high and bring it to a boil.

Step Three: Add the Corn and Chicken

Turn it down to a simmer and add your corn, shredded chicken, and lime juice. Let everything heat through for about 5-10 minutes.

Step Four: Make it Creamy

Put your cream cheese in a bowl and microwave it for 30 seconds to soften it up. Scoop some of the hot broth from your pot into the bowl and whisk it with the cream cheese until it’s smooth. Turn off your heat. Stir the cream cheese mixture back into the pot along with the heavy cream and cilantro.

Ladle it into bowls and add whatever toppings make you happy.

Serving & Storing

Serve with chips and salsa, cornbread, and sliced avocado. It’s a complete meal on its own, but for bonus points try serving it with this spicy southwest salad.

I love this recipe as leftovers! Store it in an airtight container in the fridge for 3-4 days. When you reheat it, add a little broth to thin it out again.

I like to double the recipe and freeze half. To freeze, cool it completely and store in freezer safe bags or containers. Freeze for up to 3 months. To thaw, leave it in the fridge overnight or reheat it from frozen over low heat on the stove, adding a splash of broth to help it loosen up.

More to Easy Dinners to Love

All of these are perfect for a busy night or a time that you just don’t feel like making dinner a big production.

• When you want something warm and hearty without the fuss, try my crockpot ranch chicken and potatoes.
• One-pan chicken marsala look fancy but really isn’t!
• Shrimp skillet fajitas are quick and has very little chopping.
• When the weather turns chilly, there’s nothing quite as comforting as a bowl of my sausage and tortellini soup.

Printable Recipe