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Creamy White Chicken Chili Recipe (One Pot, 45 Minutes)

A creamy, hearty white chicken chili made in one pot with tender shredded chicken, white beans, green chilies, and a rich cream cheese broth. Ready in 45 minutes
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900g boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 cans 4 oz / 113g each diced green chiles, mild
  • 2 cans 15 oz / 425g each white beans (cannellini or Great Northern), drained and rinsed
  • 4 cups 950ml low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 4 oz 115g cream cheese, softened and cubed
  • 1/2 cup 120ml heavy cream
  • Fresh cilantro chopped
  • Lime wedges
  • Sliced jalapeños
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream
  • Tortilla chips

Method
 

  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook 4 to 5 minutes until softened. Add garlic and cook 1 more minute until fragrant.
  2. Add cumin, oregano, chili powder, smoked paprika, and cayenne to the pot. Stir constantly for 30 to 45 seconds until the spices are fragrant and slightly darkened.
  3. Pour in both cans of green chiles and the chicken broth. Stir and bring to a gentle simmer over medium-high heat.
  4. Season chicken breasts lightly with salt and pepper and lower them into the simmering broth. Reduce heat to medium-low and simmer for 18 to 20 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C).
  5. Remove chicken and shred using two forks. Return shredded chicken to the pot.
  6. Add drained white beans. Use a spoon or masher to crush about one-third of the beans in the pot to thicken the broth naturally.
  7. Reduce heat to low. Add cubed room-temperature cream cheese and heavy cream. Stir for 2 to 3 minutes until the cream cheese melts completely. Season to taste with salt, pepper, and cayenne.
  8. Simmer on low for 5 minutes. Serve hot with your choice of toppings.

Notes

  • Always bring cream cheese to room temperature before adding it, or it will not melt smoothly.
  • Keep the broth at a gentle simmer, not a rolling boil, when cooking the chicken.
  • Mashing one-third of the beans is the key step for achieving a naturally thick, creamy broth without flour or cornstarch.
  • Rotisserie chicken shortcut: skip Step 4, use 3 cups of pre-shredded rotisserie chicken, and add it in Step 5. Reduce simmering time in Step 6 to 10 minutes.
  • Slow cooker option: cook everything except cream cheese and cream on low for 6 to 7 hours or high for 3 to 4 hours, shred chicken, then stir in dairy on the warm setting for 10 to 15 minutes.
Allergen note: Contains dairy. Gluten-free adaptable with certified gluten-free broth. Not certified safe for celiac disease or any specific allergy.