Easy White Chicken Chili

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This White Chicken Chili is the perfect blend of hearty beans and chicken with just a hint of spiciness. It’s so easy to make and only takes 30 minutes to make!

Time to try a new chili and this recipe fits the bill! Chicken and cream cheese is the perfect accompaniment to beef and tomato chili. This white chili is the ultimate comfort food — warm, flavorful, and satisfying. There’s just a hint of spice, but it’s tamed by rich cream cheese and sweet corn. Broth, cream cheese, and chicken make this dish hearty and flavorful. This chili is easy to make and everyone loves it.

What toppings go best with white chicken chili?

Popular toppings for this delicious chili include sliced ​​or diced jalapeños, sour cream, avocado, tortilla chips or bars, fresh-squeezed lime, and cilantro. This chili is also great with Easy Skillet Cornbread, Easy Buttermilk Cornbread Muffins, and Best Ever Homemade Dinner Wraps.

Is this chili hot?

This chili has a slightly spicy taste, most of which can be avoided by not adding chili. Also, some chili powders are spicier than others, so make sure you can tolerate whichever you use. Diced green chilies come in mild, medium, and hot flavors, so you can adjust their heat too.

Can I use other types of beans?

Northern beans are an excellent choice for making cannelloni beans. If you want kidneys, pinto or black beans, you can of course use those, but it will change the color and consistency so it doesn’t make up the white chicken chili.

Slow Cooker Instructions

If you’re making this in a slow cooker, you don’t need to use olive oil. Add the other ingredients to the slow cooker, but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese about 30 minutes before you’re going to eat it — long enough for it to melt completely.

White chicken chili topped with cheesy jalapeño slices and sour cream, all served in a white bowl.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious chili recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

White chicken chili topped with cheesy jalapeño slices and sour cream, all served in a white bowl.

This White Chicken Chili is the perfect blend of hearty beans and chicken with just a hint of spiciness. It’s so easy to make and only takes 30 minutes to make!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

White Chicken Chili

  • 3 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cube
  • 1 Moderate white onion diced
  • 4 Ribs Celery diced
  • 1 Moderate Green pepper diced
  • 4 garlic cloves minced
  • 2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili
  • 4 cup chicken soup
  • 3 (15 oz) can white beans to drain
  • 1 cup frozen corn
  • 1 (4.5 oz) can green chili
  • 8 ounce cream cheese cube
  • 1/4 cup fresh chopped cilantro

suggested toppings

  • jalapeno slices
  • diced avocado
  • shredded cheese
  • sour cream
  • lime juice

instruct

  • Pour olive oil into a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.

  • Add onion, celery, and bell pepper and saute 5 to 7 minutes, until softened.

  • Add the garlic, cumin, paprika and paprika. Cook for 1 minute.

  • Pour in the chicken broth, white beans, corn, and green chiles and bring to a simmer. Simmer for 10 minutes.

  • Stir in cream cheese until melted. Add cilantro and serve warm, plain or with desired toppings.

notes

Slow Cooker Instructions

If you’re making this in a slow cooker, you don’t need to use olive oil. Add the other ingredients to the slow cooker, but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese about 30 minutes before you’re going to eat it — long enough for it to melt completely.
bean options

If you can’t find Italian cabbage beans, you can also use large northern beans. Kidney, pinto, and black beans will work too, but will change the color of the peppers.

Serve: 2cup | Calories: 588kcal | carbohydrate: 61G | protein: 36G | fat: twenty threeG | Saturated fat: 9G | cholesterol: Post-90smg | sodium: 963mg | Potassium: 1654mg | fiber: 14G | sugar: 5G | Vitamin A: 860unit | Vitamin C: 37.9mg | calcium: 232mg | iron: 8mg