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Best Ever Creamy White Chicken Chili (Quick Stovetop or Slow Cooker)

A close-up of a bowl of creamy white chicken chili, topped generously with fresh chopped parsley.
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Make this creamy white chicken chili on the stovetop in under 30 minutes or use your slow cooker for hands-off cooking. It is hearty, comforting, and uses simple ingredients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked, shredded chicken breast (about 2 large breasts)
  • 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
  • 4 cups low sodium chicken broth
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, cannellini beans, great northern beans, diced green chiles, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low and stir in the cubed cream cheese until it melts completely and the chili becomes creamy.
  5. Remove the pot from the heat. Stir in the sour cream or Greek yogurt until fully incorporated. Do not boil after adding the sour cream.
  6. Taste and adjust salt and pepper if needed.
  7. Serve hot with your choice of toppings like cilantro, cheese, and avocado.
  8. For the slow cooker method: Combine all ingredients except sour cream and toppings in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the sour cream just before serving.

Notes

  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
  • For a spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Using pre-cooked rotisserie chicken speeds up the stovetop preparation time significantly.

Nutrition

Find it online: https://kingscook.com/best-chicken-chili-recipe-easy-creamy-white/