This creamy stovetop white chicken chili is packed with tender chicken, hearty beans, sweet corn, and just the right touch of spice. It comes together quickly in one pot with the help of a few pantry staples and a block of cream cheese that makes it extra smooth.
Why You Need To Make This One Pot White Chicken Chili
- Fast and Filling: This chili comes together in under 30 minutes and still feels like a complete, comforting meal. No need to juggle multiple pans or wait around for things to simmer for hours.
- Rotisserie Chicken Shortcut: Using pre-cooked or rotisserie chicken means one less thing to cook and way less cleanup. Just shred and stir it in.
- Meal Prep Friendly: This holds up really well in the fridge for a few days, so you can pack it up for lunches or reheat for dinner without it getting soggy or bland.
I’m always up for a creamy, comforting meal, and this creamy white chicken chili is right up there with my Enchilada Chicken Pasta. I always make this recipe when I’ve got leftover rotisserie chicken from Costco. It’s so easy and reliable. I load mine up with shredded cheese, sour cream, cilantro, avocado, and crushed tortilla chips. My husband is boring and just does cheese and tortilla chips!
Ingredients and Substitutions
- Avocado oil – Olive oil or canola oil will also work if that’s what you have.
- Yellow onion – White or sweet onion can be used as an alternative.
- Garlic – 1 1/2 teaspoons of garlic powder can be used, but fresh garlic yields the best flavor if available.
- Cooked chicken – Rotisserie chicken or any leftover shredded chicken works great.
- Cannellini beans – Great Northern or navy beans are a fine swap.
- Low sodium chicken broth – Regular broth works too, just taste before adding more salt.
- Frozen corn kernels – Canned corn (drained) or fresh corn cut from the cob will also work.
- Green chiles – Three diced fresh jalapeños can be used instead. Sauté them with the onion and garlic.
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Ground coriander – You can leave it out if you don’t have it.
- Salt – No substitutions.
- Ground white pepper – Black pepper can be used in a pinch, but it’ll add a slightly different flavor.
- Cream cheese – You can use ½ to 1 cup of heavy cream instead, but the chili will be thinner in texture.
Mandy’s Top Tip
Make sure the cream cheese is at room temperature before adding it to the chili. It melts in more smoothly and gives the broth that rich, creamy finish without clumps.
Tips for Success
Stir the cream cheese in slowly – Adding it a little at a time helps it melt evenly into the broth.
Don’t boil after adding dairy – Once the cream cheese is in, keep the pot off the heat to prevent curdling.
Too thin? Thicken it up – Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pot. Let it simmer a few more minutes to thicken.
Taste and adjust seasoning – Depending on your broth and chicken, you may need a bit more salt or spice.
Making the Chicken Chili with Cream Cheese
This recipe comes together in one pot in around 30 minutes. Start by sautéing the aromatics, then stir in the rest of the ingredients and let everything simmer. Finish it off with the cream cheese for that smooth, creamy texture.
Saute the onion and garlic.
Simmer for 15-20 minutes.
Add the chicken, veggies, broth, and seasonings.
Stir in the cream cheese.
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White Chicken Chili Recipe
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 3 cups cooked chicken shredded
- 2 (15-ounce) cans cannellini beans drained
- 2 cups low-sodium chicken broth
- 2 cups frozen corn kernels
- 1 (7-ounce) can green chiles do not drain
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt more to taste
- 1/2 teaspoon ground white pepper
- 8 ounces brick-style cream cheese room temperature (cut into 1-inch chunks)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
- Add the garlic and cook for another 30 seconds, stirring often.
- Stir in the shredded chicken, beans, broth, corn, green chiles, chili powder, cumin, coriander, salt, and white pepper.
- Bring to a gentle simmer, then reduce the heat to low and cook, uncovered, for 15-30 minutes, stirring occasionally.
- Remove the pot from the heat and add the cream cheese. Stir until fully melted and smooth.
- If the chili is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pot. Let it simmer a few more minutes to thicken.
- Taste and adjust seasoning if needed. Serve with your favorite toppings.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the chili cool completely, then freeze in a sealed container for up to 3 months.
- Reheat: Warm on the stovetop over low heat, stirring often, or microwave in 1-minute bursts, stirring in between. Add a splash of broth or water if it’s too thick.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.