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Melany

Creamy White Chicken Chili Recipe for Cozy Nights

This Slow Cooker Creamy White Chicken Chili is the ultimate cozy comfort food. Loaded with tender chicken, creamy broth, hearty beans, sweet corn, and just the right amount of spice, it's a crowd-pleaser perfect for chilly nights. Easy to prepare and even better with your favorite toppings!
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Prep Time 10 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Main Ingredients: 1 lb boneless skinless chicken breasts trimmed 1 yellow onion, diced 2 cloves garlic, minced 24 oz low-sodium chicken broth 2 cans (15 oz each) great Northern beans, drained and rinsed 2 cans (4 oz each) diced green chiles (1 hot, 1 mild recommended) 1 can (15 oz) whole kernel corn, drained Small handful fresh cilantro, chopped Seasonings: 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon ground cumin ¾ teaspoon dried oregano ½ teaspoon chili powder ¼ teaspoon cayenne pepper Creamy Finish: 4 oz reduced-fat cream cheese, softened ¼ cup half and half Optional Garnishes: Sliced jalapeños Sliced avocados Sour cream Minced fresh cilantro Tortilla strips Shredded Monterey Jack or Mexican cheese

Method
 

  1. Place the chicken breasts at the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne.
  2. Add the diced onion, minced garlic, beans, green chiles, corn, chicken broth, and chopped cilantro. Stir everything together to combine.
  3. Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Add the softened cream cheese and half and half. Stir well, cover, and cook on HIGH for 15 minutes more, until creamy and slightly thickened.
  6. Tip: For a smoother texture, whisk the cream cheese with a few ladles of hot chili before stirring it into the slow cooker.
  7. Serve hot with desired toppings.

Notes

  • Adjust the heat level by using more or less cayenne and green chiles to suit your preference.
  • For extra creaminess, add more half and half or a splash of heavy cream.
  • This chili thickens as it sits. If reheating leftovers, add a splash of broth or milk to loosen it up.
 
  • Can be made ahead and refrigerated for up to 4 days, or frozen for up to 3 months.

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