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 vegetable 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.
