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Easy Creamy White Chicken Chili (Quick Weeknight Dinner)

A close-up of a white bowl filled with creamy white chicken chili, topped with melted cheese and fresh cilantro.
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You will love this easy, creamy white chicken chili recipe. It is perfect for a quick, healthy weeknight dinner and works great for meal prep. We show you how to make this comforting dish on the stovetop or in the slow cooker.

Ingredients

Scale
  • 2 pounds cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 4 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (for extra creaminess)
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, avocado slices, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, green chilies, and chicken broth. Bring the mixture to a simmer.
  4. Add the rinsed and drained cannellini beans and great northern beans to the pot. Continue to simmer gently for 10 minutes, stirring occasionally.
  5. Reduce the heat to low. Add the cubed cream cheese, one piece at a time, stirring constantly until the cheese is completely melted and the chili is creamy. Do not let it boil after adding the cream cheese.
  6. Stir in the heavy cream or half-and-half. Taste and adjust seasonings if needed.
  7. Serve your easy white chicken chili hot. Garnish with fresh cilantro and your favorite toppings like cheese or avocado.

Notes

  • For slow cooker preparation: Combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking until smooth.
  • If you prefer a thicker chili, mash about 1/2 cup of the beans against the side of the pot before adding the cream cheese.
  • This recipe is great for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastetaught.com/easy-creamy-white-chicken-chili-recipe/