I learned this creamy white chicken chili recipe on a blustery weeknight when I needed something fast, comforting, and a little different from tomato-based chili. It’s velvety, gently spiced, and comes together with pantry staples — perfect for busy evenings, picky eaters, or when you want a hearty bowl without fuss. If you prefer hands-off cooking, you might also like this collection of 5-ingredient chicken crock pot recipes for other simple chicken meals.
Why you’ll love this dish
This chili hits the sweet spot between cozy and quick. It’s:
- Creamy without being heavy — the heavy cream rounds the flavors and softens the heat from the chilies.
- Budget-friendly — chicken breasts, canned beans, and pantry spices keep costs down.
- Weeknight-friendly — active time is short and simmering does most of the work.
- Crowd-pleasing — mild spices make it kid-friendly, while cilantro and extra chilies let adults customize heat.
“A bowl that feels like dinner at home: rich, comforting, and not fussy. I served it with tortilla chips and everyone went back for seconds.” — home cook review
This recipe is ideal for chilly nights, potlucks, or when you want a simple make-ahead soup that still tastes fresh.
The cooking process explained
Quick overview before you start: soften aromatics → brown chicken → simmer in broth until cooked → shred chicken → add beans, chilies and cream → finish with spices and cilantro. The whole stovetop method takes roughly 35–40 minutes from start to finish. If you want a slow-cooker variation, check out other easy chicken crock pot ideas like these 5-ingredient chicken crock pot recipes.
What you’ll need
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Notes and substitutions:
- Swap Greek yogurt (thin with a little milk) for some of the cream to lighten the dish.
- Use rotisserie chicken (shredded) to shave off 15–20 minutes.
- For a lower-sodium version, use low-sodium broth and rinse the canned beans well.
Step-by-step instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Add the chicken breasts to the pot and brown each side for 2–3 minutes. You’re not cooking them through yet — just sealing in flavor.
- Pour in the chicken broth and bring the pot to a boil. Reduce heat to a simmer and cover. Let simmer until the chicken is cooked through, about 15–20 minutes (internal temperature should reach 165°F/74°C).
- Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the pot.
- Stir in the drained white beans, diced green chilies, heavy cream, cumin, chili powder, and a generous pinch of salt and pepper.
- Simmer gently for another 10 minutes so the flavors meld and the chili thickens slightly. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh cilantro.
Timing tip: If you prefer smaller pieces of chicken, shred it in the pot with a potato masher for a chunkier texture.
Best ways to enjoy it
Serve bowls of this chili with a variety of toppings and sides:
- Crunchy tortilla chips or strips for scooping.
- Shredded cheddar or Monterey Jack, a dollop of sour cream, and sliced avocado.
- Warm corn or flour tortillas on the side.
- A crisp side salad or quick slaw to balance the creaminess.
For dessert after a comforting meal like this, try a simple retro sweet such as Black and White Sliced Desserts — it pairs nicely without stealing the show.
Plating idea: ladle into shallow bowls, sprinkle cilantro and cheese, and add a lime wedge for brightness.
Storage and reheating tips
- Refrigerator: Store chili in an airtight container for up to 3–4 days.
- Freezer: Cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if it’s tightened up. Microwaving in short intervals also works; cover to retain moisture.
Food safety: refrigerate within two hours of cooking and reheat to 165°F (74°C) before serving.
Pro chef tips
- Brown the chicken briefly: that bit of color adds savory depth even though it cooks in broth.
- Use white beans that hold their shape (cannellini or great northern) to avoid a mushy texture.
- Temper the cream: if your pot is very hot, remove it from heat for a minute while stirring in the cream to prevent curdling.
- Make it ahead: chili often tastes better the next day after flavors meld. Reheat gently and finish with fresh cilantro.
- Adjust thickness: for a thicker chili, mash a few beans against the pot or simmer uncovered for longer.
Creative twists
- Green chile lime: add a tablespoon of lime juice and extra chopped green chilies for brightness and tang.
- Rotisserie shortcut: use 3 cups shredded rotisserie chicken and skip the simmering step.
- Spicy version: add a chopped jalapeño with the onion and boost chili powder or add cayenne.
- Vegetarian swap: replace chicken broth with vegetable broth and use roasted cauliflower or tofu instead of chicken.
- Corn and poblano: stir in 1 cup roasted corn and diced roasted poblano for a smoky, textured version.
Your questions answered
Q: Can I make this in a slow cooker?
A: Yes. Put browned onions, garlic, chicken, beans, chilies, spices, and broth in the slow cooker. Cook on low 4–5 hours or high 2–3 hours. Stir in cream the last 15 minutes. (See other slow-cooker ideas linked above.)
Q: How do I thicken the chili without cream?
A: Mash a cup of the beans against the pot to release starch, or whisk a tablespoon of cornstarch with cold water and stir it in while simmering until thickened.
Q: Is this safe to freeze with cream?
A: Cream can separate after freezing, but the chili will still taste fine. To minimize separation, cool completely, freeze, and when reheating, stir in a splash of fresh cream or milk at the end.
Q: Can I use chicken thighs?
A: Absolutely. Boneless thighs add extra richness and stay moist; reduce simmer time slightly if they’re smaller pieces.
Conclusion
If you want a slow-cooker take on a creamy white chicken chili, this Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef is a terrific, hands-off option that mirrors the flavors here while letting your slow cooker do the work.
Creamy White Chicken Chili
Ingredients
Method
- Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Add the chicken breasts to the pot and brown each side for 2–3 minutes.
- Pour in the chicken broth and bring the pot to a boil. Reduce heat to a simmer and cover. Let simmer until the chicken is cooked through, about 15–20 minutes.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the pot.
- Stir in the drained white beans, diced green chilies, heavy cream, cumin, chili powder, and a pinch of salt and pepper.
- Simmer gently for another 10 minutes. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh cilantro.