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Creamy White Chicken Chili

Creamy White Chick­en Chili was on our menu over the week­end. If you live where the tem­per­a­ture has been 32° or low­er, or if you’ve had snow on the ground for more than a cou­ple of hours; it’s offi­cial­ly soup, stew and chili sea­son. Break out those *stock pots and warm your fam­i­ly with toe-toast­ing com­fort food they can eat from a bowl. 

white chicken chili
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I love being in the kitchen, this time of year! When soup is cook­ing, bread is bak­ing or hol­i­day treats are in the oven, the whole house is awash with “homey” aro­mas that wel­come any guest or fam­i­ly mem­ber who walks through the door. Those won­der­ful smells are the best “wel­come to my home” you can offer! 

Smiles will abound, and mem­o­ries will be made, over meals like Creamy White Chick­en Chili and our Favorite Sweet Corn­bread. If you love this white chick­en chili, try my Best Easy Chili recipe, too, for quick and easy warm-ups with deli­cious flavor.

The best news is they’re all EASY to make and you’ll spend time enjoy­ing them with your fam­i­ly, instead of spend­ing tons of time at the stove!

Ingredients to Make Creamy White Chicken Chili

This creamy, deli­cious soup has a warm, spicy kick. Like most soups and stews, it’s even tasti­er on the sec­ond day. Left­overs will be a hit, plus, save you time and mon­ey. The ingre­di­ents are com­mon pantry stock. You will prob­a­bly already have most of them on hand. 

To make Creamy White Chick­en Chili you’ll need: cooked and shred­ded chick­en, can­neli­ni beans, chick­en broth, bouil­lon, jalapeno, onion, gar­lic, corian­der, cumin and cream cheese.


Putting the Chili Together

Get­ting this hearty, deli­cious soup on the table is a quick and sim­ple task. If you have the chick­en pre-cooked, it’s a breeze. (Shred­ded rotis­serie chick­en would work well in this recipe, too. )

Sim­ply drain and rinse the canned beans. Add the beans and all oth­er ingre­di­ents, except the cream cheese, to your favorite stock pot and heat over medi­um heat until soup comes to a slow boil. Reduce the heat and sim­mer for about 15 min­utes. Remove from the heat and stir in the soft­ened cream cheese. Stir until cream cheese has ful­ly melt­ed and been incor­po­rat­ed. Serve your hearty deli­cious meal. 

I like to serve Creamy White Chick­en Chili with some fresh­ly grat­ed ched­dar and hand-torn cilantro leaves, but you do you. Gar­nish it the way you and your fam­i­ly like best. It is absolute­ly stun­ning with our Favorite Sweet Corn­bread as a side. The savory spice of the soup is per­fect­ly com­ple­ment­ed by the sweet, moist corn­bread. Add a green sal­ad and your meal is complete!

Stay warm and enjoy, my friend!

creamy white chicken chili
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white chicken chili

Creamy White Chicken Chili


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 10-12 serv­ings 1x

Description

A sim­ple and extra­or­di­nar­i­ly fla­vor­ful soup, with a spicy kick. It will warm both body and soul.  Ter­rif­ic with corn­bread or even tor­tilla chips.


Ingredients

Units Scale

  • 4 chick­en breasts, cooked and shredded
  • 4 (15.5 oz) cans can­neli­ni beans (or great north­ern beans)
  • 6 cups chick­en broth
  • 2 Table­spoons chick­en bouil­lon (I use Bet­ter than Bouillon.)
  • 1 large jalapeno, minced (3-4 Table­spoons minced)
  • 1 medi­um yel­low onion, minced
  • 1 Table­spoon gar­lic, minced
  • 1 tea­spoon corian­der powder
  • 1 Table­spoon cumin
  • 1 (8 oz) block cream cheese, softened

Instructions

  1. Drain and rinse the beans.
  2. Add beans and all ingre­di­ents, except cream cheese to stock pot.
  3. Bring to a gen­tle boil over medi­um heat.
  4. Reduce heat and sim­mer for 15 minutes.
  5. Remove from heat and stir in the soft­ened cream cheese.  Con­tin­ue stir­ring until the cream cheese has com­plete­ly melt­ed and is incor­po­rat­ed into the broth.
  6. Serve with any of your favorite gar­nish­es.  I love it with grat­ed ched­dar and cilantro.  A dol­lop of sour cream or thin­ly sliced green onions would be good, too.
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Cat­e­go­ry: Soup
  • Cui­sine: Mexican/American

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