Creamy White Chicken Chili Recipe for Ultimate Comfort

The first time I had a Creamy White Chicken Chili Recipe in my bowl, it was a snow day and Mama had the stovetop going low and slow. This cozy dish is making the rounds again thanks to Pinterest and Redditand for good reason. It’s velvety, hearty, and easier than it looks. Perfect for beginners, ready in under an hour, and just the kind of recipe to warm you all the way to your toes.

This one’s all about tender shredded chicken, creamy white beans, and a swirl of sour cream to bring it all together. It’s pantry-friendly, comforting without being heavy, kinda like a buttery chicken soup with a Southwestern hug. Full recipe details and preparation tips in the blog below!

I learned this recipe in a chilly kitchen with my grandma, who always said, “A good pot of chili feeds the soul.” I’ve tweaked it over the yearswith simple thickeners and a trick that makes it extra creamy without using loads of cream. After plenty of testing, I think you’ll love the secret ingredient!

Why You’ll Love This Creamy White Chicken Chili Recipe

This recipe strikes that perfect balance of cozy and creamy! Imagine a warm hug in a bowl, ideal for chilly nights or when you’re craving something indulgent yet light and wholesome. Here’s why it’s a keeper:

• Quick and easy: Comes together in under an hourperfect for busy weeknights or last-minute gatherings.
• Packed with flavor: Shredded rotisserie chicken, white beans, and a lush, seasoned broth with a touch of ranch seasoning for a boost of bold flavor.
• Pantry-friendly: Uses staples like beans, canned tomatoes, and spicesthings you likely already have on hand.
• Family-approved: Kid-friendly, crowd-pleasing, and easy to customize with fun toppings like tortilla chips or shredded cheese.

Key Ingredients You’ll Need

This creamy white chicken chili keeps things uncomplicated while delivering on bold flavor. Here’s a quick breakdown of ingredients:

How to Make It (Step-by-Step)

This creamy white chicken chili recipe is approachable and perfect for beginners. Follow these easy steps:

1. Sauté your veggies: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and cook until translucent (about 5 minutes). Stir in 3 cloves of minced garlic and cook for 1 minute more.
2. Add the seasonings: Mix in 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and toast the spices for 30 seconds.
3. Build the broth: Add 1 can Rotel (diced tomatoes with green chilies), 1 small can mild green chilies, 2 cups water, and 1 tablespoon Better Than Bouillon chicken base. Bring to a simmer and let it cook for 5–6 minutes.
4. Add the creaminess: Drop in 4 ounces (half a block) softened cream cheese in small chunks, stirring gently until fully melted and the broth turns creamy.
5. Finish with the hearty stuff: Stir in the shredded chicken, 2 cans of white beans, 1 can pinto beans (optional), and 3/4 cup frozen sweet corn. Simmer briefly until warmed through, then taste and adjust seasonings as needed.

Troubleshooting & Easy Tweaks

Here are some common problems and simple tricks for making this creamy white chicken chili recipe foolproof:

• Too thick? Stir in a splash of chicken broth or water until desired consistency is reached.
• Cream cheese clumping? Always soften it first and stir continuously. You can also blend a cup of the soup and return it to the pot for a smooth finish.
• No Rotisserie Chicken? Use poached or baked boneless chicken breasts or thighsabout 2 large breasts should work. Cook and shred before adding.
• Want less heat? Skip the chili flakes or use mild chilies. Add heat individually with hot sauce for spicy food fans!

Serving & Storage Tips

Chili is all about toppings and versatility. Here’s how to finish and preserve your chili for max flavor and longevity:

• Toppings: Try shredded sharp cheese, sour cream, chopped cilantro, diced red onion, corn chips, or avocado. A fresh squeeze of lime juice can brighten the entire bowl.
• Leftovers: Store in airtight containers only after the chili has cooled completely.

Expert Insight: The Science Behind Creamy White Chicken Chili

Perfecting the texture of this chili comes down to patience and ingredient timing. Simmering the soup gently ensures that the cream cheese melts without separating, while allowing the seasonings to fully develop. Using a bit of starch from the beans helps naturally thicken the broth for a luxurious, spoon-coating consistency.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Story Behind My Creamy White Chicken Chili Recipe

This creamy white chicken chili recipe didn’t come together overnight. I lost count of how many different combinations I testedtinkering with the perfect cream base, playing with the spice blend, and learning how to balance texture and taste. Every batch shaped what has become a family favorite that comforts us every winter to this day.

FAQs ( Creamy White Chicken Chili Recipe (Easy!) from The Food Charlatan. )

Conclusion

This creamy white chicken chili recipe is your new cozy go-to for quick and comforting meals. With juicy shredded chicken, silky beans, and that rich but balanced creaminess, it checks all the boxeseasy, nourishing, and incredibly satisfying.

Feel free to tweak it to make it your owntry homemade chicken, toss in a handful of spinach, or swap out the beans for what you have on hand. It’s the kind of flexible recipe that’ll fit right into your weeknight rotation or become your new snow day tradition.

If you make this recipe, I’d love for you to snap a photo or leave a comment. And if white chili has a place in your own family kitchen, share the love. Cozy bowls are meant to be passed around and enjoyed together.

Olivia Farnsworth

Creamy White Chicken Chili Recipe for Ultimate Comfort

This Creamy White Chicken Chili Recipe is the best white chicken chili recipe you will ever try! Featuring tender shredded chicken and white beans in a thick, flavorful sauce, this dish is perfect for white chicken chili with white kidney beans or white chicken chili with white beans lovers. Discover how to make white chicken chili easily for a warm, comforting meal your family will adore.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 10 servings

Calories: 387

Ingredients Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 5 cloves garlic, about 1 tablespoon minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 & 1/2 teaspoons cumin
• 1 & 1/2 teaspoons oregano
• 1 (1-ounce) package Ranch seasoning, dry
• 1 (10-ounce) can Rotel, or a can of diced tomatoes
• 1 (7-ounce can) diced green chilies, fire roasted preferred
• 1 (14-ounce) can white beans, navy beans or cannellini, drained
• 1 (14-ounce) can pinto beans, drained
• 2 & 1/2 cups shredded rotisserie chicken, about 12 ounces
• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base
• 1 (8-ounce) package cream cheese, softened (low fat okay)
• 1 & 1/2 cups frozen corn or canned corn

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, kosher salt, black pepper, crushed red pepper, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
4. Add Ranch seasoning, Rotel (or diced tomatoes), and diced green chilies; stir to combine.
5. Pour in the drained white beans and pinto beans, then add shredded rotisserie chicken.
6. Mix in water and Better Than Bouillon Chicken Base; bring mixture to a simmer.
7. Add softened cream cheese in chunks; stir continuously until cream cheese is fully melted and the chili is creamy.
8. Stir in frozen or canned corn and heat through for 3-5 minutes.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with cheddar cheese, sour cream, cilantro, lime wedges, avocado slices, jalapeno, green onion, and tortilla chips as desired.

Notes

• For spicier chili, add extra crushed red pepper or jalapeno. Leftovers store well in the fridge for up to 4 days or freeze for longer storage. Use shredded rotisserie chicken for convenience or cook your own chicken for a fresher taste.