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white chicken chili recipe on a white plate, topped with sour cream and avocado

Creamy White Chicken Chili

5 from 6 votes
Created by Mariam Ezzeddine
It's time to level up your traditional chili recipe game because this creamy and flavorful White Chicken Chili recipe is all you can ask for! It's hearty, comfy, rich with flavors, loaded with shredded chicken, white beans and has the perfect amount of heat.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
servings

Ingredients

  • 1 tbsp. olive oil
  • 1 cup yellow onion petite diced
  • 4 cloves garlic minced
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • ¾ tsp. black pepper fresh ground
  • 2 cups chicken broth
  • 4 oz. canned green chili
  • 14 oz. can white cannellini beans drained and washed
  • Salt to taste
  • 1 cup frozen corn
  • 4 oz. cream cheese full fat, cubed
  • 2 cups shredded rotisserie chicken or leftover chicken
  • cup heavy cream
  • ¼ cup fresh cilantro chopped
  • Sour cream to serve (optional)
  • Crushed tortilla chips to serve (optional)
  • Avocado to serve (optional)

Instructions

  • Heat a Dutch oven on a medium heat and add the oil. Once the oil is heated, add the chopped onion and garlic, sauté until they turn translucent, about 4-5 minutes.
  • Add the paprika, ground cumin, chili seasoning, oregano, black pepper and salt. Mix well, then add the chicken broth and let it simmer for 4-5 minutes.
  • Stir in the canned green chili, cannellini beans, frozen corn and cream cheese. Cook for 2 minutes.
  • Add the shredded chicken, close the pot and allow the chili to simmer for 7-8 minutes more.
  • Finally stir the heavy cream and chopped cilantro. Simmer for 2-3 more minutes and turn off the heat.
  • Transfer the chili to a serving bowl and top with sour cream, crushed tortilla chips and diced or sliced avocado. If you like, you can also top with some shredded Mexican cheese.

Video

Notes

  • Add 2 chicken breasts first to bottom of slow cooker. Season with salt and pepper, cumin powder, oregano, and chili seasoning.
  • Add in the diced onion, garlic, white beans, green chilies, frozen corn, and chicken broth. Stir everything together.
  • Cover and cook for 8 hours on low heat or on high heat for about 3-4 hours.
  • Remove chicken and add into bowl, shred and the return them back into the slow cooker.
  • Add cream cheese in cubed form, heavy cream, chopped cilantro and stir. Cover and cook on high heat for 15 minutes, or until the chili sauce has thickened up and the cheese has completely melted.
  • Remove from the Crockpot and serve into a bowl. Add your favorite toppings and enjoy.

Nutrition

Serving: 4g | Calories: 473kcal | Carbohydrates: 46g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 421mg | Potassium: 1161mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 17mg | Calcium: 271mg | Iron: 7mg
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