Creamy White Chicken Chili (3 Ways!)
This Creamy White Chicken Chili Recipe is a cozy, hearty dish you can make on the stovetop, in the crockpot, or in your Instant Pot. Perfect for chilly nights, meal prep, or when you just need a bowl of comfort!
🕒 Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Servings: 8 bowls
❤️ Why You’ll Love This Easy Healthy White Chicken Chili
- Three cooking methods — stovetop, slow cooker, or Instant Pot
- Creamy yet lighter and healthier than traditional chili
- Packed with protein-rich chicken and fiber-filled white beans
- Customizable spice level — make it mild for the family or spicy for heat-lovers
🥣 Creamy White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Creamy White Chicken Chili Recipe made 3 ways – stovetop, crockpot, or Instant Pot. Cozy, creamy, and packed with flavor for a perfect weeknight dinner or meal prep!
Ingredients
- 2 tablespoons butter
- 1 large sweet onion, peeled & chopped
- 3–4 cloves garlic, minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds boneless chicken breast
- 30 ounces canned cannellini beans, drained
- 7 ounces chopped green chiles (mild or hot)
- 1 cup frozen corn
- 4 cups chicken broth
- 8 ounces cream cheese, cut into cubes (low fat optional)
- Possible Garnishes: cilantro, scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado
Instructions
1. Heat butter in a large 6+ quart pot over medium heat. Add onion, garlic, cilantro, cumin, and oregano. Sauté 3–5 minutes.
2. Add chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer, cover, and cook 20–30 minutes.
3. Remove chicken, shred with two forks, and set aside. Stir cream cheese into chili base until melted. Return shredded chicken to pot.
4. Season with salt and pepper to taste. Garnish and serve hot.
Notes
Boost spice with ½ – 1 teaspoon cayenne pepper.
This chili tastes even better the next day.
Make it dairy-free by swapping cream cheese for coconut cream or dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup, Chili
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 229
- Sugar: 4g
- Sodium: 792mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 77mg
🍽️ Ingredients
- 2 tablespoons butter
- 1 large sweet onion, peeled & chopped
- 3–4 cloves garlic, minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds boneless chicken breast
- 30 ounces canned cannellini beans, drained
- 7 ounces chopped green chiles (mild or hot)
- 1 cup frozen corn
- 4 cups chicken broth
- 8 ounces cream cheese, cut into cubes (low fat optional)
- Possible Garnishes: cilantro, scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado
👩🍳 Step-by-Step Instructions
Stovetop Method
- Heat butter in a large 6+ quart pot over medium heat. Add onion, garlic, cilantro, cumin, and oregano. Sauté 3–5 minutes.
- Add chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer, cover, and cook 20–30 minutes.
- Remove chicken, shred with two forks, and set aside. Stir cream cheese into chili base until melted. Return shredded chicken to pot.
- Season with salt and pepper to taste. Garnish and serve hot.
Crockpot Method
- In a skillet, melt butter and sauté onion, garlic, cilantro, cumin, and oregano for 3–5 minutes.
- Transfer to a slow cooker. Add chicken breasts, beans, green chiles, corn, broth, cream cheese, and ½ teaspoon salt.
- Cook on LOW for 7–8 hours or HIGH for 3–4 hours.
- Shred chicken, return to pot, season, garnish, and serve.
Instant Pot Method
- On Sauté mode, melt butter and cook onion, garlic, cilantro, cumin, and oregano for 3–5 minutes.
- Add chicken breasts, beans, green chiles, corn, broth, and ½ teaspoon salt. Lock lid and set to Pressure Cook High for 20 minutes.
- Quick release steam, remove chicken, and shred. Stir cream cheese into chili base. Return chicken.
- If too thin, sauté for 3–5 minutes to thicken.
💡 Pro Tips & Trick
- Boost the spice: Add ½ – 1 teaspoon cayenne pepper during cooking.
- Meal prep win: This chili tastes even better the next day!
- Make it dairy-free: Swap cream cheese for coconut cream or dairy-free cream cheese.
📊 Nutrition (Per Serving – 1 bowl)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 229 | 22g | 13g | 10g | 2g | 4g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
❓ FAQs
Q: Can I freeze White Chicken Chili?
Yes! Cool completely, store in freezer-safe containers, and freeze up to 3 months.
Q: Can I use rotisserie chicken?
Absolutely! Add shredded rotisserie chicken in the last 5 minutes of cooking.
Q: How do I make it thicker?
Mash some beans before adding them or let the chili simmer uncovered for a few extra minutes.