a creamy white chicken chili with a rich orange-colored broth with shredded chicken, corn kernels, and a dollop of sour cream, fresh chopped cilantro, avocado slices, and sliced ja

Best Creamy White Chicken Chili Recipe (+ Crock-Pot Version)

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This easy and creamy white chicken chili recipe is a comforting dish perfect for weeknight meals. Made with shredded chicken, white beans, and green chilies, it offers a hearty and satisfying flavor that warms you up.

Jump to Recipe

With ingredients like chicken broth, cannellini beans, and spices, this recipe is straightforward and can be prepared in a Dutch oven or slow cooker.

It’s a great option for meal prep and can be customized with toppings like avocado slices and shredded cheese.

And don’t worry! I have both a Dutch oven version as well as a Crock-Pot version below!

Comforting Creamy White Chicken Chili

This creamy white chicken chili is a delightful dish that warms the soul, making it perfect for cozy weeknight meals.

With a base of chicken broth and a medley of white beans, including cannellini and great northern beans, this chili delivers a satisfying flavor profile.

The addition of green chilies and spices like ground cumin and paprika enhances the overall taste, creating a comforting experience in every bowl.

Ingredients That Make a Difference

The key to this hearty soup lies in its ingredients.

Starting with olive oil, sautéing yellow onion and garlic cloves brings out their natural sweetness, setting the stage for the spices to shine.

Ground cumin, dried oregano, cayenne pepper, and black pepper contribute to the chili’s depth, while salt to taste ensures a balanced flavor.

As the broth mixture simmers, the shredded chicken and rinsed beans meld together beautifully.

Adding thawed corn and diced green chilies introduces a delightful texture and a hint of heat, making each spoonful a treat.

Cooking Techniques for Perfection

Cooking this chili can be done in a Dutch oven or a slow cooker, offering flexibility for your kitchen setup. The main recipe calls for a Dutch oven, but I have a slow-cooker version below that.

Begin by heating olive oil and sautéing the onion until it becomes translucent, followed by the garlic for a fragrant aroma.

Once the spices are toasted, add the broth and other ingredients, bringing the mixture to a boil. After boiling, reduce the heat and let the chili simmer uncovered.

This step allows the flavors to meld together, creating a rich and creamy texture. For an even creamier consistency, consider pureeing a portion of the beans before stirring them back into the pot.

Serving Suggestions and Toppings

When it’s time to serve, ladle the chili into bowls and top it with a dollop of sour cream, shredded cheese, and fresh avocado slices.

Chopped cilantro adds a burst of freshness, while crispy tortilla chips on the side provide a satisfying crunch. These toppings not only enhance the flavor but also elevate the visual appeal of the dish.

Perfect for Meal Prep

This white chicken chili is an excellent option for meal prep. It stores well in the refrigerator and can even be frozen for later use, making it a convenient choice for busy weeks.

Reheating is simple, and the flavors often deepen over time, making each bowl even more enjoyable.

A Hearty Soup for Any Occasion

Whether you’re hosting a gathering or simply looking for a comforting meal at home, this creamy white chicken chili fits the bill.

Its hearty nature and rich flavors make it a crowd-pleaser, while the ease of preparation ensures that you can whip it up without hassle.

Enjoy this bowl of warmth, topped with your favorite garnishes, and savor the comfort it brings.

Delicious White Chicken Chili Recipe

This white chicken chili features a creamy texture from pureed beans and is packed with flavor from spices like ground cumin and paprika. The recipe takes about 45 minutes from start to finish and serves 6 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, to taste
  • 4 cups chicken broth
  • 2 cups shredded chicken (cooked)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup thawed corn
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro, plus more for garnish
  • Toppings: sour cream, tortilla chips, shredded cheese, avocado slices

Instructions

  1. Heat olive oil in a Dutch oven over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  2. Stir in ground cumin, dried oregano, cayenne pepper, paprika, black pepper, and salt. Cook for 1-2 minutes to toast the spices.
  3. Add the chicken broth, shredded chicken, cannellini beans, great northern beans, diced green chilies, and thawed corn. Bring to a boil.
  4. Reduce heat and let the chili simmer uncovered for about 20 minutes, stirring occasionally.
  5. For a creamier texture, you can puree a portion of the beans with a blender and stir them back into the chili.
  6. Finish with lime juice and chopped cilantro. Adjust seasoning if needed.
  7. Serve hot, ladling the chili into bowls and topping with sour cream, tortilla chips, shredded cheese, and avocado slices.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 6 bowls
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 25g
  • Carbohydrates: 35g

Delicious Crock-Pot White Chicken Chili Recipe

This Crock-Pot white chicken chili delivers the same creamy, flavorful results with minimal hands-on time. Slow cooking allows the spices to fully develop while keeping the chicken tender and juicy. The recipe serves 6 people and is perfect for an easy set-it-and-forget-it meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, to taste
  • 4 cups chicken broth
  • 2 cups shredded chicken (cooked)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup thawed corn
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro, plus more for garnish
  • Toppings: sour cream, tortilla chips, shredded cheese, avocado slices

Instructions

  1. Sauté onion in olive oil in a skillet over medium heat until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  2. Transfer mixture to the Crock-Pot. Stir in cumin, oregano, cayenne pepper, paprika, black pepper, and salt.
  3. Add chicken broth, shredded chicken, cannellini beans, great northern beans, diced green chilies, and thawed corn. Stir to combine.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
  5. For a creamier texture, remove about 1½ cups of the chili, blend until smooth, and stir back into the Crock-Pot.
  6. Stir in lime juice and chopped cilantro during the last 10 minutes of cooking. Adjust seasoning if needed.
  7. Serve hot, ladling into bowls and topping with sour cream, tortilla chips, shredded cheese, and avocado slices.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
  • Total Time: 6 hours 15 minutes

Nutrition Information

  • Servings: 6 bowls
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 25g
  • Carbohydrates: 35g
Jeff Campbell
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