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Our favorite creamy white chicken chili

Easy Creamy White Chicken Chili

Creamy and cozy without being heavy, with chicken, white beans, green chiles, and corn. Make it on the stovetop, in the Instant Pot, or in the slow cooker.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings (6–8)
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts trimmed (or 2–3 cups cooked shredded chicken, see notes)
  • 1 yellow onion diced
  • ½ teaspoon garlic powder
  • 32 oz low-sodium chicken broth
  • 2 (15 oz) cans Great Northern beans drained and rinsed
  • 2 (4 oz) cans diced green chiles (we often use one hot and one mild)
  • 1 (15 oz) can whole kernel corn drained
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • ¾ teaspoon oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • Small handful fresh cilantro chopped
  • 4 oz reduced-fat cream cheese softened
  • ¼ cup half-and-half
  • 1 tablespoon butter for the stovetop version
  • 1 tablespoon olive oil for the stovetop version

Method
 

Stovetop
  1. Cut each chicken breast into about three pieces and set aside.
  2. Add the butter and olive oil to a large Dutch oven or soup pot over medium heat. Add the diced onion and cook 4–5 minutes, until softened.
  3. Stir in the garlic powder, salt, black pepper, cumin, oregano, chili powder, and cayenne.
  4. Add the chicken, beans, green chiles, corn, chicken broth, and cilantro. Stir together.
  5. Increase heat to medium-high and bring to a boil. Reduce heat and simmer uncovered for 30–40 minutes, until the chicken is cooked through and the chili has thickened.
  6. Remove the chicken, shred with two forks, and return it to the pot.
  7. Combine the softened cream cheese and half-and-half in a microwave-safe bowl. Microwave in short intervals, stirring between each, until melted and smooth (or warm in a small saucepan over low heat).
  8. Pour the cream sauce into the chili and stir well. Simmer a few more minutes, then serve with toppings.
Instant Pot
  1. Place the chicken breasts in the bottom of a 6-quart Instant Pot.
  2. Add the onion, garlic powder, broth, beans, green chiles, corn, cilantro, salt, pepper, cumin, oregano, chili powder, and cayenne. Stir gently.
  3. Secure the lid, set the valve to sealing, and cook on Manual/High Pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then carefully release the rest.
  4. Remove the chicken and shred with two forks.
  5. Combine the cream cheese and half-and-half and heat in short intervals, stirring, until smooth.
  6. Pour the cream sauce into the pot, return the shredded chicken, and stir until creamy. Serve with toppings.
Slow Cooker
  1. Place the chicken breasts in the slow cooker and sprinkle with the garlic powder, salt, pepper, cumin, oregano, chili powder, and cayenne.
  2. Top with the onion, beans, green chiles, corn, broth, and cilantro. Stir gently.
  3. Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the chicken shreds easily.
  4. Remove the chicken, shred with two forks, and return it to the slow cooker.
  5. Combine the cream cheese and half-and-half and heat in short intervals, stirring, until smooth.
  6. Pour the cream sauce into the slow cooker and stir. Cover and cook on HIGH 15 more minutes, until hot and slightly thickened. Serve with toppings.

Notes

Weeknight shortcut: use 2–3 cups cooked shredded chicken (rotisserie is great). Sauté the onion, add the seasonings and remaining ingredients, simmer 15–20 minutes, then stir in the cream sauce and chicken.
Toppings we love: shredded cheese, avocado, cilantro, tortilla strips, sour cream, jalapeños, green onions, and lime wedges.
Inspired by a white chicken chili from The Chunky Chef.