Creamy White Chicken Chili Recipe

I got you. This creamy white chicken chili is basically a warm blanket in edible form — rich, spicy, cozy, and done in about 40 minutes. Perfect for when Netflix asks “Are you still watching?” and you answer with a mouthful of chili. Let’s do this.

Why This Recipe is Awesome

It’s stupidly easy, ridiculously creamy, and tastes like you actually know what you’re doing in the kitchen. Rotisserie chicken does 90% of the work, the flavors are next-level comforting, and it’s basically idiot-proof (trust me, I tested that theory). Plus it feeds a crowd or gives you glorious leftovers that taste even better the next day. Win-win.

Ingredients You’ll Need

(Serves 6 normal humans or 4 very hungry ones)

• 1 tbsp olive oil or butter (because flavor)
• 1 medium onion, diced (yellow or white, no tears allowed)
• 3 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy)
• 1 rotisserie chicken, shredded (cheat code activated) – about 4 cups
• 2 (15-oz) cans great northern beans or cannellini, drained and rinsed
• 1 (15-oz) can corn, drained (or 1½ cups frozen – whatever)
• 2 (4-oz) cans diced green chiles (mild or hot, live dangerously)
• 4 cups chicken broth (low-sodium so you stay in control of the salt)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder (more if you like it punchy)
• ½ tsp smoked paprika (don’t skip — it’s the secret sexy note)
• 8 oz cream cheese, softened and cubed (full-fat = love)
• ½ cup heavy cream or half-and-half
• Salt & pepper to taste

Topping ideas (highly recommended):

• Shredded cheese, avocado, cilantro, jalapeños, tortilla strips, sour cream, lime wedges

Step-by-Step Instructions

1. Grab a big pot or Dutch oven and heat the olive oil over medium heat.
2. Toss in the diced onion and sauté until soft and translucent — about 4–5 minutes. Don’t let it brown unless you enjoy burnt onion perfume.
3. Add the garlic and cook for 30 seconds until it smells like heaven.
4. Dump in the shredded chicken, beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, and smoked paprika. Give it a good stir.
5. Bring everything to a gentle simmer and let it hang out for 15–20 minutes so the flavors can get to know each other.
6. Drop in the cubed cream cheese and heavy cream. Stir like your life depends on it until the cream cheese melts and the chili turns silky. This is the money shot.
7. Taste it. Add salt, pepper, or more spice until it makes you go “daaaamn.”
8. Ladle into bowls, pile on toppings like you’re decorating a food TikTok, and devour.

Common Mistakes to Avoid

• Using cold cream cheese straight from the fridge — it turns into sad little lumps. Let it sit out or microwave it for 15 seconds.
• Skipping the smoked paprika — regular paprika is fine, but smoked is the glow-up.
• Boiling the heck out of it after adding dairy — keep it at a lazy simmer or it’ll separate and look tragic.
• Forgetting to taste and season at the end — bland chili is a crime.

Alternatives & Substitutions

• No rotisserie chicken? Poach or bake 1.5 lbs of chicken breasts/thighs and shred. Still easy.
• Want it lighter? Swap heavy cream for half-and-half or even whole milk (it won’t be as thick, but still tasty).
• Dairy-free? Use coconut milk + vegan cream cheese. Surprisingly good.
• Beans? Swap one can for black beans if you want a little color contrast.
• Vegetarian? Skip chicken, double beans, use veggie broth — still slaps.

FAQs

Can I make this in the slow cooker?

Yes, queen! Throw everything except cream cheese and cream in the Crock-Pot on low for 6 hours or high for 3. Stir in dairy at the end.

Can I freeze it?

Totally. It freezes beautifully for up to 3 months. Just leave out the cream until you reheat (dairy can get weird when frozen).

How do I make it spicier?

Add a diced jalapeño with the onions, use hot green chiles, or splash in some cayenne. Go wild.

My chili is too thick/thin — help!

Too thick? Add more broth. Too thin? Let it simmer uncovered longer or smash some beans against the side of the pot.

Can I use turkey instead of chicken?

Absolutely. Thanksgiving leftovers were made for this recipe.

Is this healthy?

It’s got protein, fiber, and veggies… but also cream cheese. So “balanced,” let’s go with that.

Final Thoughts

There you go — the creamiest, coziest white chicken chili that’ll make you look like a kitchen wizard without actual effort. Make a pot, curl up under a blanket, and thank me later. Now quit scrolling and go cook — your taste buds (and whoever you decide to share with) will be forever grateful.

You’ve got this. Go be delicious. 🥄