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5.0 from 72 votes

Creamy White Chicken Chili Recipe

Creamy White Chicken Chili (3 Ways!) - On the stovetop, in the slow cooker or Instant Pot, this hearty and bold chicken chili recipe is easy to make any way that you choose!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 servings
Calories: 229 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion peeled and chopped
  • 3-4 cloves garlic minced
  • ¼ cup chopped cilantro
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 ½ pounds boneless chicken breast
  • 30 ounces canned cannellini beans drained
  • 7 ounces chopped green chiles mild or hot
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 8 ounces cream cheese cut into cubes (could be low fat)
  • Possible Garnishes: cilantro scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado

Instructions

On the Stovetop:
    Cup of Yum
  1. Set a large 6+ quart saucepot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5 minutes.
  2. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes.
  3. Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot.
  4. Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Crockpot Instructions:
  1. Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
  2. Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 7-8 hours or on HIGH for 3-4 hours.
  3. Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
  4. Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Instant Pot Instructions:
  1. Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
  2. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
  3. Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
  4. Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the chili seems thin, set the IP back on sauté and simmer for 3-5 minutes to thicken.
  5. Taste, then salt and pepper to taste. Garnish with your favorite toppings.

Notes

  • Like it spicy? Add ½ - 1 teaspoon cayenne pepper when cooking.
  • Like it spicy? Add ½ - 1 teaspoon cayenne pepper when cooking.

Nutrition Information

Serving 1bowl Calories 229kcal (11%) Carbohydrates 13g (4%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 77mg (26%) Sodium 792mg (33%) Potassium 635mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 344IU (7%) Vitamin C 22mg (24%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 229

% Daily Value*

Serving 1bowl
Calories 229kcal 11%
Carbohydrates 13g 4%
Protein 22g 44%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 792mg 33%
Potassium 635mg 14%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 344IU 7%
Vitamin C 22mg 24%
Calcium 83mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.