Quick Creamy White Chicken Chili Recipe
This white chicken chili recipe has a creamy, savory flavor with a little spicy kick from the green chili peppers and Tabasco. A quick and easy chili made with simple ingredients ready in under an hour.
Some other lighter meals include my slow cooker tuscan stew, a white bean and gnocchi stew , rustic white bean stew and a favorite chili recipe.
Main Ingredients Notes
The recipe card at the bottom of the post includes the full list of ingredients, detailed instructions, and recipe notes for White Chicken Chili.
- Chicken: You can cook the chicken or use a pre-cooked rotisserie chicken.
- Chili Powder and Onion Powder: These provide the classic chili flavor.
- Chicken Broth: Use a low-sodium version or a homemade broth.
- Green Chiles: I used canned chiles for the sauce and fresh ones for garnish; however, you can also buy fresh ones and use them for both.
- – This combination creates a complex and deep flavor.
- White Kidney Beans: other white beans like Cannellini or Great Northern can also be used.
- Corn: Frozen or canned corn will work too. You can even boil fresh corn in season and use the kernels.
- Cream Cheese: – This gives the chili a creamy consistency and rich flavor. If you prefer something lighter, try using a Neufchâtel cheese. The cream cheese should be room temperature before adding the chili.
- The Extras: – Tortilla chips add a nice crunch to the chili.
How to Make Creamy White Chicken Chili
Step One: Pour the chicken broth into a large pot and the chicken breasts, and bring it to a boil. Once boiling, reduce heat to medium-low and allow the chicken to cook for 15-20 minutes.
Step Two: Remove the cooked chicken from the pot and let it cool down for a few minutes; use two forks to shred it.
Step Three: Place the shredded chicken, beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt into the pot. Combine thoroughly and cook for 10 minutes.
Step Four: Mix the cream cheese cubes with the stew, then cover the pot with a lid. Allow the soup to continue cooking on low for 10 additional minutes.
Step Five: Mix the cornstarch and water to make a paste in a separate small bowl. Add the mixture to the soup and stir to combine. Cook for another 5-10 minutes.
Step Six: Top the chili with cilantro and chiles, add some tortilla chips, a dollop of sour cream, and serve.
How to Store Leftovers
Store any leftover chili in a covered container for up to two days. Reheat on the stovetop over low heat or place chili in a microwave-safe bowl and microwave in 30 seconds increments until thoroughly heated.
Common Questions
Yes,if the turkey is already cooked, then start from Step Two.
Heat oil in a large skillet and brown the chicken then transfer the chicken to a 3-quart slow cooker. In same skillet, saute onion until tender. Add jalapeno, garlic and stir for about 2 minutes until soft and fragrant. Add to slow cooker. Pour in the chicken broth and seasonings. Cook on low for 4 hours, then add in the cream cheese and continue cooking for an additional hour. Add the beans during the last 30 minutes.
White Chicken Chili
Ingredients
- 1½ lb boneless skinless chicken breasts
- 2 cups chicken broth
- 1 15-ounce can white kidney beans drained and rinsed
- 1 15-ounce can whole-kernel corn drained and rinsed
- 1 4-ounce can sliced green chiles
- 1 teaspoon Tabasco Sauce
- 1¼ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese room temperature and cut into cubes
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pour the chicken broth into a large pot and the chicken breasts, and bring it to a boil. Once boiling, reduce heat to medium-low and allow the chicken to cook for 15-20 minutes.
- Remove the chicken from the pot and let it cool for a few minutes. Use two forks to shred the chicken.
- Place the shredded chicken, beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt into the pot. Combine thoroughly and cook for 10 minutes over medium-low heat.
- Mix the cream cheese cubes in with the soup, and then cover the pot with a lid. Reduce the heat and allow the stew to continue cooking on low for 10 additional minutes.
- Mix the cornstarch and water to make a paste in a separate small bowl. Add the mixture to the soup and stir to combine. Continue cooking for 5 minutes.
- Serve soup topped with cilantro, chiles, and tortilla chips.
Notes
- To save time you can use a Rotisserie chicken.
- If using fresh chile peppers, wear disposable gloves when cutting them; the oils can burn skin and don’t touch your face.
- If chili is thick enough you don’t need to add in the cornstarch.