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Creamy White Chicken Chili

This Creamy White Chicken Chili is a low-effort, big-payoff recipe that spoils you with comfort and flavor. It's rich and creamy, perfect for a cozy meal any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chili base
  • 2 pounds boneless, skinless chicken (breasts or thighs)
  • 2 cans 15-ounce cans great northern beans, drained and rinsed
  • 1 can 15-ounce can cannellini beans, drained and rinsed (or sub more northern beans)
  • 1 can 4-ounce can diced green chiles, mild or hot
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen or canned corn, drained if canned
  • 4 cups low-sodium chicken broth
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but lovely)
  • 1/4 teaspoon ground coriander (optional)
For the creamy finish
  • 8 ounces cream cheese, cut into cubes, softened
  • 1/2 cup sour cream or plain Greek yogurt (for tang and body)
  • 1/2 lime, juiced
  • Fresh cilantro chopped, for garnish
Optional toppings
  • as needed sliced jalapeño
  • as needed shredded Monterey Jack or Pepper Jack
  • as needed crushed tortilla chips
  • as needed avocado
  • as needed hot sauce

Method
 

Preparation
  1. Add onion, garlic, beans, green chiles, corn, and all spices to the crockpot. Pour in chicken broth and stir.
  2. Nestle the chicken breasts or thighs into the mixture. They should be mostly submerged.
Cooking
  1. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken shreds easily.
  2. Remove chicken to a cutting board and shred with two forks.
  3. Return the chicken to the crockpot.
  4. Use a potato masher to mash some of the beans right in the pot—about 6–8 quick mash presses to release starch and thicken.
Finishing
  1. Add cream cheese cubes and sour cream (or Greek yogurt). Stir until completely melted and smooth. If needed, cover and let it warm another 10–15 minutes.
  2. Stir in lime juice.
  3. Taste and adjust salt, pepper, or cumin as needed.
Serving
  1. Ladle into bowls and finish with cilantro, cheese, jalapeño, avocado, tortilla chips, and a dash of hot sauce.

Notes

Store in an airtight container up to 4 days. It thickens as it chills—add a splash of broth when reheating. Freeze up to 2–3 months. Cool completely, portion into freezer bags or containers, and label. Thaw overnight in the fridge. Reheat gently.