There’s something magical about a big bowl of creamy white chicken chili on a chilly day. It’s warm, rich, and full of bold flavor—exactly what my family craves when the weather turns crisp. This version checks all the boxes: creamy, hearty, and easy to make in the crockpot, Instant Pot, or right on the stove.
I love how simple the ingredients are, and how the flavors come together in such a comforting way. Whether you’re feeding a crowd or making a cozy weeknight dinner, this is one of those dishes that disappears fast. Let’s dig into the story behind it.
Why This Creamy White Chicken Chili Is Always On Repeat
This chili was born on one of those frantic weekday afternoons—the kind where dinner needs to be easy, filling, and guaranteed to please picky eaters. I’d already made my go-to easy chicken enchilada soup the week before, so I wanted something different. Something creamy, a little spicy, and full of tender chicken.
I remembered a recipe I had jotted down from a potluck years ago—just a simple white chicken chili with cream cheese stirred in at the end. I decided to give it a try, using what I had in the fridge and pantry. I tossed in chicken breasts, white beans, a handful of spices, and green chiles. But the real magic happened when I stirred in the cream cheese. It turned the chili into something silky, rich, and downright addictive.
The kids loved it. Jonah even asked for seconds—which, for him, is a chili miracle. Lily went wild with the toppings: avocado, tortilla strips, and shredded cheese. It was one of those “accidental” wins that became a regular rotation.
Now I’ve tweaked it just right. This version is creamy, zesty, and layered with flavor. It’s become our cozy weather comfort meal, right up there with chicken and dumplings and slow cooker beef stew.
You can make it three different ways—stovetop, slow cooker, or Instant Pot—so no matter your schedule, this chili fits right in. And the best part? It reheats like a dream.
Ingredients That Make This Chili Creamy & Flavorful
One of the best parts of creamy white chicken chili is how it uses pantry staples and everyday ingredients—yet the result feels like something way more special. Here’s what you’ll need and why each ingredient matters.
Key Ingredients
- Chicken Breasts or Thighs:
Boneless skinless chicken breasts are lean and easy, but thighs add extra richness if you prefer. You can also use leftover shredded chicken from oven baked chicken breast for a shortcut. - White Beans:
I like Great Northern or cannellini beans for their creamy texture. They help thicken the chili naturally and soak up the spices. - Green Chiles:
These mild peppers add subtle heat and tang that balance the creaminess. - Garlic and Onion:
Essential for that savory base flavor—don’t skip these! - Chicken Broth:
Adds depth and keeps everything from getting too thick before the cream cheese is added. - Spices:
Cumin, oregano, chili powder, salt, and black pepper give it that Tex-Mex warmth without overpowering the dish. - Cream Cheese:
This is the secret weapon. Stirred in at the end, it makes the chili velvety, smooth, and crave-worthy. - Optional Add-ins:
Corn, diced jalapeños, or a dash of hot sauce can take it up a notch. We sometimes toss in a handful of roasted sweet potatoes for extra heartiness.
How to Make Creamy White Chicken Chili (3 Easy Ways)
No matter how packed your day is, this chili fits in. Here are three foolproof ways to make it—from classic stovetop to set-it-and-forget-it slow cooker or Instant Pot.
Stovetop Method
In a large pot or Dutch oven, sauté chopped onion and garlic in olive oil until soft. Add your chicken, white beans, green chiles, broth, and spices. Bring to a simmer and cook for 20–25 minutes, until the chicken is cooked through.
Remove chicken, shred it, and return it to the pot. Lower the heat and stir in the cream cheese until fully melted and the chili is smooth. Simmer for another 5 minutes to blend flavors.
This is our weeknight go-to when I’m short on time but want something cozy—just like our one-pot taco soup.
Slow Cooker Method
Place all ingredients except cream cheese in the crockpot. Cook on low for 6–7 hours or high for 3–4. Shred the chicken, then stir in the cream cheese during the last 30 minutes.
This version is perfect for busy days. I love tossing everything in before school pickup and coming home to a dinner that’s practically done.
Instant Pot Method
Use the sauté setting for onions and garlic. Add chicken, beans, chiles, broth, and spices. Pressure cook on high for 15 minutes. Quick release, shred the chicken, then stir in the cream cheese while still hot.
It’s fast, rich, and tastes like it simmered for hours—kind of like our Instant Pot pulled pork, but chili style.
Toppings, Storage Tips & Reader FAQs
Best Toppings for White Chicken Chili
This chili is delicious on its own, but the toppings make it even better. Here are some favorites to mix and match:
- Shredded cheese – Pepper Jack or Monterey Jack melt beautifully
- Tortilla strips or crushed chips – Adds crunch
- Avocado slices – For creamy contrast
- Fresh cilantro or green onions – Adds brightness
- Lime wedges – A little acidity balances the richness
Let your crew build their bowls—Lily loves hers with extra cheese, and Jonah goes wild with crushed chips.
How to Store & Reheat
Got leftovers? This chili saves like a champ.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual containers for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it thickens too much. It reheats just as beautifully as our creamy mushroom chicken—smooth and flavorful.
FAQs
Can I make creamy white chicken chili in a crockpot?
Absolutely. Just add all ingredients except cream cheese and cook on low for 6–7 hours. Stir in the cream cheese at the end.
What beans are best for white chicken chili?
Cannellini or Great Northern beans work best. They’re soft, creamy, and mild in flavor.
How do I thicken white chicken chili?
Use an extra can of mashed beans or let it simmer longer uncovered. Cream cheese also naturally thickens the base.
Can I freeze creamy white chicken chili?
Yes! It freezes well. Let it cool completely, portion into containers, and freeze for up to 2 months.
Even after freezing, it tastes just as comforting as a fresh bowl of chicken pot pie soup.
Print
Creamy White Chicken Chili – Easy & Cozy Comfort Food
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This creamy white chicken chili is rich, hearty, and packed with flavor. Easy to make on the stovetop, in a slow cooker, or Instant Pot.
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1½ lbs boneless skinless chicken breasts or thighs
2 (15 oz) cans white beans (drained & rinsed)
1 (4 oz) can diced green chiles
3 cups chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp dried oregano
Salt and pepper to taste
4 oz cream cheese (softened)
**Optional Toppings:**
Shredded cheese, avocado, tortilla strips, lime, cilantro
Instructions
1. Heat oil in large pot. Sauté onion and garlic until soft. 2. Add chicken, beans, green chiles, broth, and spices. 3. Bring to a boil, reduce heat, and simmer for 20–25 minutes. 4. Remove chicken, shred, and return to pot. 5. Stir in cream cheese until smooth. Simmer 5 more minutes. 6. Top with desired toppings and serve.
Notes
For crockpot: Add everything except cream cheese. Cook on low 6–7 hours. Stir in cream cheese in last 30 minutes.
For Instant Pot: Sauté onion/garlic. Add all ingredients. Pressure cook 15 min. Stir in cream cheese after releasing pressure.
Freeze leftovers up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 85mg