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Easy Creamy White Chicken Chili (Slow Cooker or Stovetop)

A close-up of a creamy, orange-hued chicken chili topped with shredded chicken and green onions.

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Make this simple, hearty white chicken chili for a comforting family dinner. It uses common ingredients and delivers a creamy texture perfect for busy weeknights.

Ingredients

Scale
  • 2 lbs cooked, shredded chicken (use leftover chicken if available)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 cup chicken broth
  • 1 (8 ounce) package cream cheese, cubed
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup heavy cream for extra richness

Instructions

  1. If using a slow cooker, place the shredded chicken, rinsed beans, green chilies, diced tomatoes with green chilies, chicken broth, ranch seasoning, cumin, garlic powder, and pepper into the slow cooker. Stir to combine.
  2. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  3. About 30 minutes before serving, stir in the cubed cream cheese until it melts completely and the chili is creamy. If using heavy cream, stir it in now.
  4. If using the stovetop method, combine all ingredients except the cream cheese in a large pot. Bring to a simmer over medium heat. Cook for 20 minutes, stirring occasionally.
  5. Stir in the cream cheese until melted and smooth. Heat through for 5 more minutes.
  6. Serve hot with your favorite toppings.

Notes

  • For a quicker meal, use pre-cooked rotisserie chicken. This recipe is great for meal planning.
  • If you prefer a thicker chili, mash about 1/4 cup of the white beans against the side of the pot before adding the cream cheese.
  • This recipe is naturally gluten free, making it a good option if you are avoiding gluten.

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