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Easy Creamy White Chicken Chili (Slow Cooker or Stovetop)

A close-up of creamy white chicken chili topped with sour cream swirls and fresh cilantro.
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This recipe delivers the ultimate comfort food: a creamy white chicken chili that is simple to prepare for busy weeknight meals. Use your slow cooker or stovetop for this healthy, filling dinner.

Ingredients

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  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained
  • 1 cup chicken broth
  • 1 (4 ounce) package cream cheese, cut into cubes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños

Instructions

  1. If using a slow cooker, combine the shredded chicken, cannellini beans, Great Northern beans, green chiles, diced tomatoes with green chiles, chicken broth, cumin, oregano, garlic powder, onion powder, salt, and pepper in the slow cooker insert. Stir well to combine.
  2. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
  3. About 30 minutes before serving, stir in the cream cheese cubes until they melt completely into the chili, creating a creamy texture. If using, stir in the heavy cream for added richness.
  4. If using the stovetop method, combine all ingredients except cream cheese and cream in a large pot. Bring to a simmer over medium heat. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
  5. Stir in the cream cheese cubes until melted. Stir in the heavy cream, if using.
  6. Taste and adjust salt and pepper as needed. Serve hot with your choice of toppings.

Notes

  • For a quick dinner, use pre-cooked rotisserie chicken. This makes it a fast weeknight chicken chili.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to four days.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce when adding the spices.
  • To make this a one-pot meal on the stovetop, you can cook raw chicken breasts in the broth until done, then shred them directly in the pot before adding the remaining ingredients.

Nutrition

Find it online: https://yummagnet.com/easy-creamy-chicken-chili-recipe/