Name: Creamy White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups shredded chicken; 2 cans (15 oz) white beans, drained and rinsed; 1 small onion, diced; 3 cloves garlic, minced; 1 can (4 oz) diced green chiles; 1 fresh jalapeño, diced (optional); 3 cups chicken broth; 4 oz cream cheese, cubed; 1/2 cup sour cream; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 tablespoon lime juice; 1/4 cup chopped fresh cilantro; 1/2 cup shredded cheese (cheddar, Monterey Jack, or blend)

This Creamy White Chicken Chili is comfort in a bowl. It brings together tender shredded chicken, creamy white beans, and a luscious, spiced broth that warms you from the inside out. With just the right balance of heat from green chiles and jalapeños, and the cooling richness of cream cheese and sour cream, this dish is perfect for weeknight dinners or chilly weekend gatherings.

What makes it a standout is the texture and depth of flavor—velvety, hearty, and satisfying with every bite. Each spoonful is loaded with wholesome ingredients and is irresistibly topped with a fresh squeeze of lime, melty cheese, and crunchy jalapeño slices. A family favorite that always disappears fast!

Why You’ll Love This Creamy White Chicken Chili

Ultra Creamy & Rich: Thanks to the addition of cream cheese and sour cream, the broth becomes a silky dream.
Quick & Easy: Made in under 45 minutes using simple pantry staples and leftover or rotisserie chicken.
Hearty Yet Light: It delivers that cozy, filling sensation without feeling too heavy.
Customizable Heat: You control the spice level by adjusting the amount of jalapeños or green chiles.
Perfect for Leftovers: Tastes even better the next day as the flavors deepen overnight.

Preparation Phase & Tools to Use

Before you get started, it helps to have everything prepped and your kitchen tools ready. This chili doesn’t require anything fancy, but having the right equipment makes the process smoother.

Essential Tools and Their Importance:

Dutch Oven or Large Pot: The best vessel for sautéing and simmering all your ingredients evenly. A heavy-bottomed pot retains heat beautifully.
Wooden Spoon or Silicone Spatula: Great for stirring and scraping up all the flavorful bits from the bottom of the pot.
Sharp Knife & Cutting Board: For prepping your onions, garlic, jalapeños, and herbs quickly and safely.
Measuring Cups & Spoons: Accuracy matters for seasoning, especially with spice levels and liquids.
Ladle: Handy for serving your chili piping hot without spills.

Once everything is set, this creamy chili recipe comes together like a warm hug in just one pot.

Ingredients for the Creamy White Chicken Chili

Shredded Chicken: The hearty base of the chili, best when cooked tender and flavorful.
White Beans (like Cannellini or Great Northern): Add bulk and creaminess while absorbing all the savory flavor.
Onion & Garlic: Essential aromatics that create the flavor foundation.
Diced Green Chiles: Offer a mild, smoky heat that gives white chili its unique flavor.
Fresh Jalapeño: Optional for spice lovers, gives a kick that’s easy to scale.
Chicken Broth: The flavorful liquid base that ties all ingredients together.
Cream Cheese & Sour Cream: Create that rich, velvety texture and a tangy note.
Ground Cumin, Oregano, Chili Powder: Key seasonings that layer depth and warmth.
Fresh Cilantro & Lime Juice: Added at the end for freshness and zest.
Shredded Cheese: Melts into the soup and also used for garnishing.

How To Make the Creamy White Chicken Chili

Step 1: Sauté Your Aromatics

In a large pot or Dutch oven over medium heat, drizzle some olive oil and add chopped onions. Cook until translucent, then stir in minced garlic and jalapeños. Let them cook for about 1 minute until fragrant.

Step 2: Build the Base

Add your shredded chicken, green chiles, white beans, and spices (cumin, oregano, chili powder). Stir to combine everything well. Pour in the chicken broth and bring the pot to a gentle simmer.

Step 3: Make It Creamy

Once simmering, add cream cheese in chunks and stir until fully melted and incorporated. Lower the heat and stir in sour cream until the broth becomes creamy and luscious.

Step 4: Simmer & Taste

Let the chili simmer uncovered for 15 minutes, stirring occasionally. Adjust seasoning with salt, pepper, or more spice to taste. The mixture should slightly thicken.

Step 5: Serve & Garnish

Ladle into bowls and top with shredded cheese, a dollop of sour cream, fresh chopped cilantro, sliced jalapeños, and a wedge of lime. Serve with warm cornbread or tortilla chips.

Serving and Storing Creamy White Chicken Chili

To Serve:
This chili shines brightest when served hot with a spread of toppings—extra cheese, avocado, tortilla strips, or even crushed corn chips for crunch. Pair it with cornbread or a toasted garlic baguette for a full meal.

To Store:
Let leftovers cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days. Reheat on the stove over medium-low heat or microwave in bursts, stirring in between.

To Freeze:
Skip the sour cream if freezing the base. Once reheated, stir in sour cream fresh. It keeps well in freezer-safe containers for up to 2 months.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes! Simply add all ingredients except the dairy into your slow cooker. Cook on low for 6 hours or high for 3. Stir in the cream cheese and sour cream in the final 30 minutes.