Soup & Stew

Easy Creamy White Chicken Chili

Name: Easy Creamy White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 (4-ounce) can diced green chiles; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 (15-ounce) cans cannellini beans, drained and rinsed, divided; 2 (14.5-ounce) cans chicken broth; 4 ounces cream cheese, cubed and softened; 1/2 cup sour cream; Salt and black pepper to taste; Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, fresh cilantro, tortilla chips, sliced avocado, lime wedges

Published December 10, 2025

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This Easy Creamy White Chicken Chili is everything you want on a cold night: tender shredded chicken, buttery white beans, and a rich, spiced broth that comes together in just 45 minutes. It is hearty enough to satisfy a crowd and simple enough for any weeknight. Load up your bowl with all the toppings and get ready to make this one on repeat.

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I made my first pot of white chicken chili on a whim during a particularly grey November weekend, when the sky outside looked like a wool blanket and I had absolutely zero interest in leaving the house. I had some chicken breasts in the fridge, a couple of cans of white beans in the pantry, and that particular kind of hunger that only a big, steaming bowl of something cozy can fix. I threw things together without much of a plan, tasted it halfway through, and immediately texted my sister to tell her I had accidentally made my new favorite soup. She came over that same afternoon with a bag of tortilla chips and we ate the whole pot between the two of us. No regrets.

What makes this version stand out is the technique at the end. Instead of relying on heavy cream alone to get that signature creamy texture, you mash a portion of the white beans right in the pot before adding them in. It thickens the broth naturally and gives the chili this gorgeous, velvety body without making it feel heavy. A block of cream cheese melted in at the end seals the deal, adding richness and a subtle tang that keeps every spoonful interesting. The spice blend, built around cumin, chili powder, smoked paprika, and a little oregano, gives the broth warmth and depth without any heat that would scare off the kids at the table.

This chili is absolutely made for the colder months, but honestly, I have made it in July with rotisserie chicken and zero apologies. It is perfect for game day spreads, casual dinner parties, or those weeknights when everyone is tired and you need something that feels special without requiring much effort. If you are feeding a group, it doubles beautifully and actually tastes even better the next day once all those flavors have had time to settle in together.

You are going to love how straightforward this recipe is. There is no complicated technique, no hard-to-find ingredients, and no babysitting required. You will build a quick flavor base, simmer everything together, stir in your creamy finishers, and have a bowlful of something genuinely delicious on the table in about 45 minutes. Grab your favorite toppings and let's get into it.

Prep

15 min

Cook

30 min

Total

45 min

Servings

6 servings

Calories

480 / serving

Ingredients

1.5 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 (4-ounce) can diced green chiles
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 (15-ounce) cans cannellini beans, drained and rinsed, divided
2 (14.5-ounce) cans chicken broth
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
Salt and black pepper to taste
Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, fresh cilantro, tortilla chips, sliced avocado, lime wedges

Instructions

1
Season the chicken breasts generously on both sides with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side until golden. The chicken does not need to be fully cooked through at this point. Transfer to a plate and set aside.
2
Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, for 4 to 5 minutes until the onion is softened and translucent. Add the minced garlic and diced green chiles and cook for another 60 seconds, stirring constantly, until fragrant.
3
Sprinkle in the cumin, chili powder, smoked paprika, and dried oregano. Stir everything together and let the spices toast in the pot for about 30 seconds. This step wakes up the spices and adds a deeper, more developed flavor to the finished broth.
4
Transfer one full can of drained cannellini beans to a small bowl and use a fork or the back of a spoon to mash them into a rough paste. This will be your natural thickener. Add the mashed beans, the remaining whole beans, and both cans of chicken broth to the pot. Stir to combine.
5
Nestle the seared chicken breasts back into the pot, making sure they are mostly submerged in the broth. Bring the chili to a boil, then reduce the heat to a steady simmer. Cook uncovered for 20 to 25 minutes, until the chicken is cooked through and very tender.
6
Remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the pot. Add the cubed cream cheese and stir gently over low heat for 2 to 3 minutes until the cream cheese is fully melted and incorporated into the broth.
7
Remove the pot from the heat and stir in the sour cream until smooth and evenly combined. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and pile on your favorite toppings. Serve immediately with warm tortilla chips or crusty bread on the side.

Tips and Tricks

✓Short on time? Swap the raw chicken breasts for a store-bought rotisserie chicken. Simply shred the meat and add it in step five along with the beans and broth, skipping the searing step entirely. The chili will still be full of flavor and comes together even faster.
✓This chili stores beautifully. Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The broth will thicken quite a bit as it sits, so add a splash of chicken broth when reheating on the stovetop to loosen it back up. It also freezes well for up to 3 months.
✓For a make-ahead option, prepare the chili all the way through step five and stop before adding the cream cheese and sour cream. Refrigerate or freeze at that point. When you are ready to serve, reheat it gently on the stovetop and stir in the creamy finishers fresh. This keeps the texture smooth and prevents any separation.

Nutrition Per Serving

Estimated values

480

Calories

42g

Protein

18g

Fat

34g

Carbs

Fiber

Sugar

820mg

Sodium

Frequently Asked Questions

Can I make white chicken chili in a slow cooker?

Yes, this recipe adapts really well to a slow cooker. Add all the ingredients except the cream cheese and sour cream to your slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Shred the chicken directly in the pot, then stir in the cream cheese and sour cream during the last 20 to 30 minutes with the lid off, until everything is melted and creamy.

What beans are best for white chicken chili?

Cannellini beans are the classic choice because they are large, creamy, and hold their shape well during cooking. Great Northern beans are another excellent option with a slightly firmer texture. Navy beans work too and are a bit smaller, which some people prefer. Avoid using dark beans like kidney or black beans, as they will change the color and flavor profile of the chili significantly.

How do you thicken white chicken chili?

The best trick is to mash a portion of the beans before adding them to the pot, which is exactly what this recipe does. The starch from the mashed beans naturally thickens the broth without any flour or cornstarch. The melted cream cheese also contributes a lot of body. If you want it even thicker, you can let the chili simmer uncovered for a few extra minutes to reduce the liquid further.

Can I make white chicken chili without cream cheese?

Absolutely. If you do not have cream cheese on hand, you can substitute it with 1/2 cup of heavy cream stirred in at the end, or use an extra 1/2 cup of sour cream. The chili will still be rich and creamy, just slightly less thick. You could also blend a small portion of the soup in a blender or with an immersion blender to add creaminess without any dairy additions.

Is white chicken chili spicy?

This version is mild to medium, making it family-friendly right out of the pot. The green chiles add flavor more than heat, and the spice blend is warm rather than fiery. If you want to turn up the heat, add a pinch of cayenne pepper with the other spices, stir in a diced jalapeño with the onion, or top individual bowls with sliced fresh jalapeños and hot sauce. It is very easy to customize to your heat preference.