Creamy white chicken chili is the pot of soup that earns a permanent spot in your cold weather rotation. Shredded chicken simmered in a deeply seasoned broth with green chiles, jalapeño, cannellini beans, corn, and hominy, then finished with a full block of cream cheese that melts into the broth and turns everything silky and rich. A squeeze of fresh lime over the top before serving and a pile of your favorite garnishes and this is the bowl you are going to want every week from October through March.
Why You’ll Love This Creamy White Chicken Chili
- The cream cheese is what makes this different from every other white chicken chili recipe you have tried. It melts into the broth and creates a silky, rich base that coats every spoonful without making the chili heavy or thick.
- Hominy adds a slightly chewy, corn-like texture that gives this chili a depth and heartiness that beans and canned corn alone can’t produce. If you’ve never cooked with hominy this is the recipe to start with.
- Two methods, one ingredient list. The stovetop version is ready in about an hour. The crockpot version runs unattended and is ready when you are.
- The garnish situation is half the point. Shredded cheese, diced avocado, and sour cream on top let everyone at the table make their own bowl exactly the way they want it.
Ingredients Needed To Make Creamy White Chicken Chili
The Chicken and Base
Chicken breast sears and simmers directly in the broth before being pulled and shredded back in. Chopped onion and garlic sautéed first build the aromatic base. Chicken broth is the liquid foundation that carries all the seasoning.
The Heat and Flavor
Two cans of diced green chiles add mild, earthy heat throughout. A can of diced jalapeño brings a sharper, brighter heat that plays well against the richness of the cream cheese. Chili powder, cumin, paprika, garlic powder, onion powder, and red chili flakes layer the seasoning deep into the broth.
The Body
Two cans of cannellini or northern beans add creaminess and protein. Canned corn adds sweetness. Hominy adds chew and a slightly toasted, earthy corn flavor that makes this chili taste specifically like something.
The Finish
A full block of softened cream cheese stirred into the hot broth creates the signature creamy texture. Fresh lime juice brightens everything. Chopped cilantro adds a herbal freshness right before serving.
Can I use rotisserie chicken instead of raw?
Yes. Skip the searing and simmering steps and go straight to building the broth with the onion, garlic, and seasonings. Add shredded rotisserie chicken at the end when the recipe calls for the shredded chicken. This cuts the total cook time significantly and is a great shortcut on a busy weeknight.
How to Make Creamy White Chicken Chili
Stovetop Method
Step 1: Build the Base
Heat oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until slightly softened and golden at the edges.
Step 2: Sear and Simmer the Chicken
Add the chicken breasts and sear each side for 3 to 4 minutes. Pour in the chicken broth, cover, and simmer over medium-low heat for about 30 minutes until the chicken is fully cooked through.
Step 3: Shred the Chicken
Remove the chicken from the pot and let it cool enough to handle. Shred with two forks and set aside.
Step 4: Add Cream Cheese and Seasonings
Add all the seasonings to the broth and stir to combine. Add the softened cream cheese and stir continuously until it is fully melted into the broth and the base is smooth and creamy.
Step 5: Finish and Serve
Add the shredded chicken, corn, beans, hominy, lime juice, jalapeño, and cilantro. Stir well and simmer for another 5 to 10 minutes. Serve hot with garnishes.
Crockpot Method
Step 1: Load the Crockpot
Add all ingredients except the cream cheese and cilantro to the crockpot. Cook on low for 8 hours or high for 4 hours.
Step 2: Shred and Finish
Remove the chicken breasts and shred. Stir the softened cream cheese into the hot broth until smooth. Return the shredded chicken and stir in the cilantro. Serve with garnishes.
Variations
- Make it spicier: add an extra can of jalapeño or stir in a teaspoon of cayenne with the other seasonings. A drizzle of hot sauce in each bowl at serving works too.
- Use chicken thighs: boneless skinless thighs stay juicier than breasts and shred just as easily after simmering. Use the same amount and follow the recipe exactly.
- Make it thicker: mash about a cup of the beans before adding them to the pot. The starch thickens the broth further and makes the chili heartier.
- Dairy-free: swap the cream cheese for a full-fat dairy-free cream cheese alternative in the same amount. The texture and flavor hold up well.
- Add roasted poblanos: char two poblano peppers directly over a gas flame or under the broiler, peel, seed, and chop. Stir in with the green chiles for a deeper, smokier chile flavor throughout.
Storing and Reheating
Store in an airtight container in the refrigerator for up to 4 days. The chili thickens significantly as it sits. Reheat on the stovetop over medium-low heat with a splash of broth to bring it back to the right consistency, or microwave in 60-second intervals stirring between each. This chili also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What to Serve With Creamy White Chicken Chili
Cornbread is the classic call here and it is classic for a reason. A skillet of jalapeño cheddar cornbread alongside this chili is one of the best cold weather meals you can put on the table. Tortilla chips on the side for scooping work just as well for a more casual setup.
Creamy White Chicken Chili (Stovetop or Crockpot)
Ingredients
- 1 lb chicken breast
- 1 medium onion chopped
- 2 garlic cloves chopped
- 32 oz chicken broth
- 1 8 oz block cream cheese, softened
- 2 4 oz cans diced green chiles
- 1 4 oz can diced jalapeño
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red chili flakes
- 1 15 oz can corn, drained
- 2 15 oz cans cannellini or northern beans, drained
- 1 cup hominy
- Juice of 2 to 3 limes
- 1/4 cup fresh cilantro chopped
- 1 tbsp oil
- Garnish: shredded cheese diced avocado, sour cream
Instructions
Stovetop Instructions
- Heat oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until slightly browned.
- Add the chicken breasts and sear each side for 3 to 4 minutes. Pour in the chicken broth and cover. Simmer for about 30 minutes until the chicken is cooked through.
- Remove the chicken and let it cool slightly, then shred with two forks.
- Add the seasonings and softened cream cheese to the broth. Stir until the cream cheese is fully incorporated and the broth is smooth and creamy. Make sure the cream cheese is fully softened before adding or it will be difficult to mix in.
- Add the shredded chicken back to the pot along with the corn, beans, hominy, lime juice, jalapeño, and cilantro. Stir to combine and simmer for another 5 to 10 minutes.
- Serve with garnishes of choice.
Crockpot Instructions
- Add all ingredients except the cream cheese and cilantro to the crockpot. Cook on low for 8 hours or high for 4 hours.
- Remove the chicken breasts and shred with two forks.
- Stir the softened cream cheese into the hot broth until fully incorporated and smooth.
- Return the shredded chicken to the crockpot. Stir in the cilantro.
- Serve with garnishes of choice.
Notes
- Soften the cream cheese completely before adding it to the hot broth. Cold cream cheese will clump and is very difficult to smooth out once it hits the liquid. Leave it on the counter for at least 30 minutes before you start cooking.
- Don’t skip the hominy. It adds a slightly chewy, corn-like texture that gives this chili a heartiness you don’t get from beans and corn alone.
- Taste the broth before adding the beans and chicken back in. The seasoning level is much easier to adjust at the broth stage than after everything is in the pot.
- Fresh lime juice at the end is not optional. It brightens the whole pot and cuts through the richness of the cream cheese in a way that makes every bowl taste more alive.
- The chili thickens as it sits. If reheating from the fridge, add a splash of broth to loosen it back to the right consistency.
