Creamy White Chicken Chili Recipe

Introduction

This creamy white chicken chili is a comforting and flavorful twist on traditional chili. Packed with tender shredded chicken, white beans, and a touch of heat, it’s perfect for cozy dinners or game day gatherings. The addition of cream cheese gives it a rich, velvety texture that keeps everyone coming back for more.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 5 cloves garlic, about 1 tablespoon minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons oregano
• 1 (1-ounce) package dry Ranch seasoning
• 1 (10-ounce) can Rotel or diced tomatoes
• 1 (7-ounce) can diced green chilies (fire roasted preferred)
• 1 (14-ounce) can white beans (navy or cannellini), drained
• 1 (14-ounce) can pinto beans, drained
• 2 1/2 cups shredded rotisserie chicken (about 12 ounces)
• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base
• 1 (8-ounce) package cream cheese, softened (low fat is fine)
• 1 1/2 cups frozen or canned corn

To garnish:

• Cheddar cheese
• Sour cream
• Cilantro
• Limes
• Avocado
• Jalapeno
• Green onion
• Tortilla chips

Instructions

1. Step 1: Chop the onion and mince the garlic. In a small bowl, combine all the spices: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and the dry Ranch seasoning.
2. Step 2: Shred the rotisserie chicken and set aside. Soften the cream cheese by leaving it out of the fridge.
3. Step 3: Heat a large pot over medium-high heat for about 1 minute. Add olive oil; it should shimmer when ready.
4. Step 4: Add chopped onions to the oil and sauté for 3-5 minutes until translucent.
5. Step 5: Lower heat to medium. Add minced garlic and the spice mixture. Cook for 2 minutes until fragrant and the spices smell toasty.
6. Step 6: Add the can of Rotel and diced green chilies (undrained). Stir to combine.
7. Step 7: Drain both cans of beans and add them to the pot. Stir well.
8. Step 8: Add shredded chicken to the pot. Increase heat to high.
9. Step 9: Stir in water and chicken base. For extra flavor, add any juices from the rotisserie chicken packaging.
10. Step 10: Cube the cream cheese and add it to the chili. Bring the mixture to a boil over high heat, then reduce to a simmer.
11. Step 11: Simmer for at least 5 minutes, up to an hour for deeper flavor, keeping the heat low to prevent excessive evaporation.
12. Step 12: Just before serving, stir in the corn.
13. Step 13: Serve hot with your choice of garnishes like cheddar cheese, sour cream, cilantro, lime wedges, avocado, jalapeno, green onion, and crushed tortilla chips.

Tips & Variations

• For extra depth, sauté onions, garlic, and spices before adding other ingredients, or use homemade chicken broth instead of water.
• Adjust the heat by adding more or less crushed red pepper and jalapenos according to your preference.
• Low-fat cream cheese works well if you’re looking to reduce calories but still want a creamy texture.
• This chili can be made in a slow cooker: add all ingredients except chicken, corn, and cream cheese, cook on low 5 hours or high 3 hours, then add the remaining ingredients and cook for 1 more hour.

Storage

Store leftovers in an airtight container in the refrigerator for 3-5 days. This chili also freezes well—place in a sealed freezer bag and freeze up to 3 months. Thaw in the refrigerator before reheating on the stove or microwave. When reheating, add a splash of water if it seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, cooked shredded chicken from homemade or store-bought sources works perfectly. Rotisserie adds convenient flavor but fresh-cooked chicken is a great substitute.

Do I need to rinse the beans before adding?

Rinsing isn’t necessary. Simply drain most of the liquid—using a lid or colander is fine—so you don’t dilute the chili too much, but some liquid helps with flavor and texture.

Creamy White Chicken Chili Recipe

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★★★★★

4.8 from 94 reviews

This creamy white chicken chili is a flavorful, comforting dish combining tender shredded rotisserie chicken, white and pinto beans, spicy green chilies, and a blend of aromatic spices. Enriched with cream cheese and savory chicken broth, it offers a rich and smooth texture perfect for a cozy meal, topped with classic garnishes like cheddar cheese, sour cream, cilantro, and lime.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 5 cloves garlic, about 1 tablespoon minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 & 1/2 teaspoons cumin
• 1 & 1/2 teaspoons oregano
• 1 (1-ounce) package dry Ranch seasoning
• 1 (10-ounce) can Rotel (diced tomatoes and green chilies)
• 1 (7-ounce) can diced green chilies, fire roasted preferred
• 1 (14-ounce) can white beans (navy or cannellini), drained
• 1 (14-ounce) can pinto beans, drained
• 2 & 1/2 cups shredded rotisserie chicken (about 12 ounces)
• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base
• 1 (8-ounce) package cream cheese, softened (low fat is fine)
• 1 & 1/2 cups frozen or canned corn

Garnishes

• Shredded cheddar cheese
• Sour cream
• Cilantro
• Lime wedges
• Avocado slices
• Jalapeno slices
• Green onion
• Crushed tortilla chips

Instructions

1. Prep Ingredients: Chop the onion and mince the garlic. Gather all spices into a small bowl, combining kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and dry Ranch seasoning packet. Shred the rotisserie chicken and set aside. Soften the cream cheese by letting it sit at room temperature.
2. Sauté Onions: Heat a large pot or stock pot over medium-high heat for at least one minute until hot. Add olive oil and wait until it shimmers. Add chopped onions and sauté for 3-5 minutes until translucent.
3. Add Garlic and Spices: Lower heat to medium. Add minced garlic and the spice mixture all at once. Continue sautéing for about 2 minutes until the garlic becomes fragrant and the spices toast slightly.
4. Add Tomatoes and Chilies: Add the undrained can of Rotel and diced green chilies to the pot. Stir well to combine with onions and spices.
5. Add Beans: Drain the white beans and pinto beans partially (no need to rinse). Add to the pot and stir them in.
6. Add Chicken and Broth: Add shredded rotisserie chicken to the pot. Turn heat up to high and stir in water and Better Than Bouillon Chicken Base. To maximize flavor, add any juices from the rotisserie chicken container to the pot.
7. Add Cream Cheese: Cut the softened cream cheese into 1-inch cubes and add to the chili mixture. Stir occasionally as it melts into a creamy texture.
8. Simmer: Bring the chili to a boil over high heat. Once boiling, reduce heat to a simmer. Let it simmer for at least 5 minutes or up to an hour for deeper flavor. Maintain a gentle simmer to avoid excessive liquid evaporation.
9. Add Corn: Stir in frozen or canned corn just before serving to keep its sweetness and texture.
10. Serve with Garnishes: Serve the chili hot, topped with shredded cheddar cheese, sour cream, cilantro, lime wedges, sliced avocado, jalapeno, green onion, and crushed tortilla chips as desired.
11. Store and Freeze: Refrigerate leftovers for 3-5 days. Freeze in a sealed bag for up to 3 months. Reheat gently on the stovetop or microwave from thawed or frozen state, adding water if needed to loosen consistency.
12. Slow Cooker Variation: For slow cooking, add all ingredients except chicken, corn, and cream cheese to the slow cooker. Cook on low for 5 hours or high for 3 hours. Add chicken, corn, and cream cheese, then cook an additional hour on low before serving.

Notes

• Using rotisserie chicken adds convenience and extra flavor; mix dark and light meat for best taste.
• Partially draining but not rinsing the beans keeps added flavor and texture.
• Simmering longer deepens the flavors but be careful to keep the heat low to prevent evaporation.
• Fresh garnishes elevate the dish but are optional depending on preference.
• Freeze leftovers properly to preserve flavor; thaw and reheat gently adding water if chili becomes too thick.
• Slow cooker adaptation is ideal for a hands-off approach and can deepen the flavor.

Keywords: white chicken chili, creamy chicken chili, rotisserie chicken chili, white bean chili, comfort food, creamy soup, easy chili recipe