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Creamy White Chicken Chili Recipe

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4.1 from 10 reviews

This creamy and comforting White Chicken Chili is made with tender chicken thighs, white beans, green chiles, and a rich blend of spices. Slow-cooked to perfection in a crockpot, it features a smooth finish thanks to cream cheese and optional fresh cilantro and lime juice for added brightness. Ideal for cozy dinners and easily customizable with your favorite toppings.

  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • Cooking spray
  • 1 (10-ounce) can green enchilada sauce
  • 2 (15.5-ounce) cans Great Northern white beans, drained and rinsed
  • 1 pound boneless, skinless chicken thighs (or breasts, see note 1)
  • 1 1/2 cups frozen corn
  • 2 (4-ounce) cans diced green chiles (mild)
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock (or broth, see note 2)
  • 1 (8-ounce) package cream cheese (see note 3)
  • 1/4 cup finely chopped cilantro (optional)
  • 1 large lime (optional)

Optional Toppings

  • Cheese
  • Sour cream
  • Avocado
  • Tortilla strips

Instructions

  1. Prepare the Crock-Pot: Spray the inside of a 6-quart Crock-Pot with cooking spray. Trim any fat from the chicken. If using chicken breasts, cut them into 2–3 pieces for even cooking.
  2. Add Ingredients: Add the green enchilada sauce, white beans, chicken pieces, frozen corn, diced green chiles, dried oregano, paprika, chili powder, ground cumin, salt, pepper, and chicken stock to the crockpot. Stir gently to combine and ensure the chicken is fully submerged.
  3. Cook the Chili: Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until the chicken is cooked through and easily shreds.
  4. Shred Chicken: Remove the chicken from the crockpot and place it in a bowl. Shred the chicken using two forks, then set aside.
  5. Add Cream Cheese: Soften the cream cheese by microwaving it for about 1 minute. Add the softened cream cheese to the crockpot and whisk briskly until the mixture is smooth and creamy.
  6. Combine and Season: Return the shredded chicken to the crockpot. Stir in the finely chopped cilantro and juice from 1 to 2 tablespoons of lime, if desired, to add freshness.
  7. Serve: Ladle the white chicken chili into bowls and garnish with optional toppings such as cheese, sour cream, avocado, or tortilla strips as desired.

Notes

  • Note 1: Chicken thighs are preferred for juicier, more flavorful chili, but chicken breasts can be used if preferred.
  • Note 2: Use low-sodium chicken stock or broth to control the saltiness of the chili.
  • Note 3: Cream cheese adds a smooth and creamy texture; ensure it is softened before whisking in to avoid lumps.
  • Note 4: Optional toppings enhance texture and flavor – feel free to customize with your favorites.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-white-chicken-chili-recipe/