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A creamy bowl of White Chicken Chili is displayed as the featured image for a recipe article.

Perfect White Chicken Chili

This creamy and comforting White Chicken Chili recipe is packed with flavor and easy to make, perfect for a weeknight meal or a crowd-pleasing party dish. It features tender chicken, Great Northern beans, green chiles, and a touch of cream cheese for ultimate richness and deliciousness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups chicken broth
  • 3 cups cooked chicken, shredded
  • 4 ounces cream cheese, softened
  • Salt to taste
  • Pepper to taste
  • Optional toppings: Sour cream, shredded cheese, fresh cilantro, avocado, lime wedges, tortilla chips, jalapeños

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Knife
  • Cutting board
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, chili powder, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth, Great Northern beans, and diced green chiles (with their juice). Bring to a simmer.
  5. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
  6. Stir in the shredded chicken and softened cream cheese.
  7. Continue to simmer, stirring occasionally, until the cream cheese is melted and the chili is creamy, about 5-10 minutes.
  8. Season with salt and pepper to taste.
  9. Ladle the White Chicken Chili into bowls and top with your favorite toppings. Enjoy!

Notes

For a thicker chili, simmer uncovered for a longer period of time or mash some of the beans. To thin the chili, add more chicken broth. You can also add vegetables like corn, bell peppers, or zucchini. For a spicier chili, add diced jalapeños or more cayenne pepper. Store leftovers in the refrigerator for up to 3 days.