Creamy White Chicken Chili

This creamy white chicken chili is the ultimate cozy meal for chilly days and family gatherings. Every bowl is packed with tender chicken and silky broth, spiked with pops of green chile and warming spices. Throw everything in the slow cooker and come back hours later to nourishing comfort food that practically makes itself.

I first made this chili years ago for my annual fall potluck and everyone asked for seconds. Now my family requests it for game days and snow days alike and it never disappoints.

Gather Your Ingredients

• Chicken breast: Choose fresh and plump boneless pieces for the most tender result
• Onion: Finely diced sweet or yellow onions create a balanced flavor base
• Jalapeno: Adds gentle heat and aroma select a vibrant green pepper that feels firm
• Chili powder and cumin: Both bring earthy depth for authentic southwestern taste use fresh ground spices if possible
• Garlic powder: Adds a mellow savoriness that blends well with the broth
• Mexican oregano: Optional but adds complexity if you can find it use bright crumbly leaves
• Salt and pepper: Essential for seasoning taste and adjust before serving
• Chicken broth: Use low sodium for control of saltiness opt for a high quality broth for best results
• Green chilies: Diced canned chilies make for easy prep check for fire-roasted for more flavor
• White beans: Northern beans stay creamy and do not fall apart select canned beans that are firm not mushy
• Cream cheese: Melts into the chili for richness and body choose full fat for the best texture
• Cilantro leaves: Freshly chopped just before adding give an herby lift use crisp bright green bunches
• Cheese: Grated Monterey Jack or cheddar
• Avocado: Just ripe and creamy diced for topping
• Sour cream: For coolness and tang
• Tortilla strips: Adds crunch go for baked or fried thin strips

How to Make It

Assemble the Base:

Add chicken breast onion jalapeno chili powder cumin garlic powder oregano salt pepper and chicken broth directly into your slow cooker. Nestle the chicken so everything is surrounded by liquid and press the onions and peppers down to mingle with the spices. Let the flavors start infusing right away.

Slow Cook the Chicken:

Set the slow cooker on low and cover tightly. Cook for five to six hours making sure not to open the lid to keep the heat and moisture inside. The slow gentle heat makes the chicken shreddable and let the broth absorb all the spice.

Shred and Mix:

Open the lid and use two forks to shred the chicken thoroughly in the cooker. Take time to break up any large pieces so they soak up the brothy goodness. This step makes every bite flavorful.

Add Creamy Ingredients:

Add diced green chilies drained white beans cubed cream cheese and chopped cilantro leaves directly on top. Gently stir so the cream cheese starts to soften and melt into the mixture. Return the lid and continue to cook for another hour until the chili thickens and everything blends smoothly.

Serve and Garnish:

Ladle hot chili into bowls and pile on toppings. Add shredded cheese a generous spoon of sour cream diced avocado and a handful of crisp tortilla strips. Let everyone build their own bowl for a fun meal.

My favorite part of this recipe is stirring in the cream cheese and watching the chili turn silky and rich. I always make extra because my daughter insists on having a bowl for lunch the next day and the flavors only get better with time.

Flavor Boosters

Let leftovers cool to room temperature before packaging. Store in an airtight container in the refrigerator for up to three days. When reheating add a splash of chicken broth to loosen the chili if it thickens up in the fridge.

Serving Suggestions

This chili is amazing all on its own but it also pairs beautifully with warm cornbread on the side. For a lighter meal serve with a crisp green salad dressed simply in lime juice and olive oil. Top each bowl with extra cilantro and sliced jalapenos for heat lovers.

Creative Twists

You can swap chicken thighs for chicken breast for a juicier result. Swap white beans for chickpeas or even pinto beans for a different flavor. Greek yogurt works wonderfully in place of sour cream and non-dairy cream cheese can be used for a dairy-free twist.

Friends have texted me that this chili saved their weeknight dinner rush since it comes together with minimal effort. My own freezer has a stash ready for lazy Sundays and snow days so I can just reheat and serve.

Common Questions About This Recipe

→ What type of chicken works best?

Boneless, skinless chicken breast provides tender, flavorful shreds after slow cooking. Thighs are a good alternative for extra richness.

→ Can the chili be made spicier?

Yes, add more jalapeno, a pinch of cayenne, or extra green chilies to increase heat and customize flavor to your preference.

→ How should leftovers be stored?

Place cooled chili in an airtight container and refrigerate for up to 3 days. Reheat on the stove or in the microwave before serving.

→ What toppings complement this dish?

Popular choices include shredded cheese, avocado slices, sour cream, chopped cilantro, and crispy tortilla strips.

→ Are there vegetarian adjustments?

Swap chicken for canned white beans or jackfruit, and use vegetable broth for a satisfying vegetarian option.

→ Can this be prepared ahead?

Yes, you can prep ingredients the night before and refrigerate. Start slow-cooking the next day for convenience.