White Chicken Chili

This creamy White Chicken Chili is a comforting twist, swapping ground beef and tomatoes for tender rotisserie chicken, white beans, and a zesty salsa verde base. Rich, tangy, and velvety smooth from cream cheese, it’s an ultra satisfying and easy dish that comes together with little effort on the stovetop or in the slow cooker. 

This recipe allows you the flexibility to choose your preferred cooking method. For a truly hands-off approach, slow-cooking this chicken chili lets you set it and forget it, resulting in a meal that’s ready and waiting for you at the end of the day. If you’re short on time, the stovetop method delivers the same incredible flavor in under an hour, making it perfect for a quick yet impressive weeknight dinner.

The cream cheese makes this chili extra comforting, soothing the spicy bite of chili powder and green peppers, while the chopped (or shredded) rotisserie chicken adds convenience to the preparation and a lighter version for those who don’t want a heavy meal. 

While I seriously doubt you’ll have to worry about any leftovers, in case you do, use them to make this Leftover Chili Pot Pie for a quick family meal later in the week!

What is creamy white chicken chili?

Creamy white chicken chili is a comforting twist on traditional chili, offering a rich and flavorful meal without the usual ground meat or tomatoes.

Instead, this chicken chili features tender rotisserie chicken and white beans simmered in a creamy, slightly spicy broth infused with cumin, paprika, chili powder, poblano peppers, jalapeno, and salsa verde for a lighter, tangier, and remarkably smooth flavor. The result is a less heavy but equally comforting chili that is distinctly bright and creamy.

Complete it with your favorite chili toppings, such as avocado, a sprinkle of cheese, and a bright squeeze of lime.

Ingredients needed to make creamy white chicken chili

• Olive oil: High-quality extra virgin olive oil is ideal, but avocado oil works well as a substitute.
• Onion: Yellow or white onion is great to create the aromatic foundation for this chicken chili. 
• Poblano peppers: Seeded and chopped. The seeds can be left in for extra heat or you can use a large green pepper instead.  
• Garlic: Adds aromatic depth and savory richness. 
• Jalapeno: Seeded and chopped. The seeds can be left in for extra heat, if you prefer. 
• Spices: A combination of classic spices found in most chili recipes, including: ground cumin, smoked paprika, chili powder, kosher salt and black pepper. 
• Rotisserie chicken: Pulled or chopped. You could also use leftover roast chicken. 
• Corn: I’ve used frozen roasted corn to withstand the heat of the cooking for the best texture. 

• Chicken broth: Store-bought or homemade broth or stock, or vegetable broth as an alternative.
• Cream cheese: Softened at room temperature for easy mixing. This adds delicious creaminess and consistency in the chicken chili. 
• White beans: Adds a boost of protein and creamy texture. Beans are a classic ingredient in chili recipes, adding bulk to the dish. Make sure to drain the canned beans before adding them with the rest of the ingredients. 
• Salsa verde: Homemade or store bought. 
• Shredded cheddar cheese: Always use freshly shredded cheese from a block of cheese for the best flavor and melting. Mixed Mexican cheese is a great alternative. 
• Fresh cilantro: For a pop of herbaceous freshness. 
• Toppings: Serve each bowl of white chicken chili with sliced avocado, extra shredded cheddar cheese, and a dollop of yogurt. 
• Lime zest: Zest lime over each serving of chili just before serving. 

How do you make this white chicken chili? 

[Stovetop Method]

Build the base:

1. Heat the oil in a Dutch oven and sauté the onion and poblano pepper for 4-5 minutes. 
2. Stir in the garlic, jalapeño, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant.

Add chicken and broth:

1. Add the chicken, corn, and then stir in the broth. 
2. Season with more salt and pepper. 
3. Partially cover and simmer over medium-low heat for 10 minutes.

Thicken with cream cheese:

1. Melt the cream cheese in the microwave for 10-15 seconds.
2. Stir in the cream cheese until smooth.
3. Add the white beans, salsa verde, and shredded cheese. 
4. Cook for 5-10 minutes, until the cheese is melted.

Adjust, garnish, and serve:

1. Remove the Dutch oven from the heat and stir in the cilantro. If needed, thin the chili with additional broth. 
2. Ladle the chili into bowls and top with your choice of sour cream, more shredded cheese, avocado, cilantro, and green onions. 
3. Zest lime over each bowl. Serve and enjoy!

[Slow Cooker Method]

Build the base and cook:

1. In the bowl of your slow cooker, combine the onion, peppers, garlic, jalapeño, and all spices. 
2. Add the chicken, corn and broth and season to taste with salt and pepper. You can add whole chicken breasts instead of pre-cooked rotisserie or chopped chicken.
3. Cover and cook on low for 6-7 hours or high for 4-5 hours. If you used whole chicken breasts, shred at this stage with 2 forks.

Thicken with cream cheese:

1. Stir in the soft cream cheese, white beans, salsa verde, cheddar, and cilantro. 
2. Cover with a lid for about 10-15 minutes.

Garnish, and serve:

1. Ladle the crock pot chicken green chili into bowls and top with your choice of sour cream, more shredded cheese, avocado, cilantro, and green onions. 
2. Zest lime over each bowl. Serve and enjoy!

Serving

Serve your creamy white chicken chili with your favorite toppings and zest lime over for a vibrant lift. Enjoy this comforting dish with a side of Lime Cilantro Rice, crusty garlic bread, or a simple salad for something a little lighter. Tortilla chips are also delicious to scoop the chili!

A Grilled Cheese Flatbread Sandwich offers a delicious pairing with a bowl of this white chicken chili for a heartier meal. 

Complete your dinner with refreshing fruit salad and ice cream, Cinnamon Pudding, or Coconut Key Lime Cheesecake Bars. 

Sandy’s tips and substitutions:

• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
• Freeze: Once cooled, portion into airtight containers and freeze for up to 2–3 months.
• Reheat: Warm in the microwave or in a skillet with a splash of broth to loosen the chili.
• Prepare your sides: Prep sides like rice and roasted veg in advance. Microwave rice packets save a lot of time!
• Chicken: Rotisserie chicken adds convenience to this recipe. Feel free to chop or shred the chicken, depending on the texture you desire in your chili. Leftover holiday turkey is another great option. For a version closer to traditional chili, make this chicken chili recipe with ground chicken. 
• Double the recipe: Freeze extra portions for easy future meals.

• Two cooking methods: This recipe shows you two ways to make this creamy white chicken chili – on the stovetop or in the slow cooker. The slow cooker is a great option if you want to prepare your dinner in the morning and have a hand-off approach while the stovetop method will have you whipping up dinner from scratch in less than an hour. 
• Adjust the heat: For a spicier chili, leave the seeds in the jalapeno and poblano pepper and increase spices, such as chili powder. Likewise, you can make a milder chili by using a large green pepper instead of poblano peppers, deseed the jalapeno, and reduce the chili powder. 
• For a thicker consistency: If you prefer a thicker, stew-like consistency, use a potato masher to gently mash about one cup of the beans against the side of the pot before adding the cream cheese. The mashed beans will naturally thicken the broth.
• For a thinner consistency: Have an extra cup of warm broth ready to stir in at the end until it reaches your desired consistency.

More chili-licious meals you may want to try:

• Chili Chili Bang Bang
• Leftover Chili Pot Pie
• Calabrian Chili Pasta
• Chili Cornbread Salad
• Healthy Pumpkin Chili Recipe