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The Best Creamy, Easy White Chicken Chili

A close-up of a creamy bowl of white chicken chili recipe, featuring shredded chicken and white beans.
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This is a simple, one-pot white chicken chili recipe that delivers a creamy texture and comforting flavor. It uses shredded chicken and white beans, making it a perfect weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup Monterey Jack cheese, shredded
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, cannellini beans, diced green chilies, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to combine.
  5. For a creamy texture, scoop out about 1 cup of the chili mixture (mostly beans) and blend it until smooth using an immersion blender or in a regular blender. Return the pureed mixture to the pot.
  6. Stir in the heavy cream and shredded Monterey Jack cheese until the cheese melts and the chili is fully incorporated and creamy.
  7. Season with salt and black pepper to your taste. Heat through for 2 more minutes, but do not boil after adding the cream.
  8. Serve hot with your favorite toppings.

Notes

  • For an Instant Pot version, sauté the onion and spices, then add all ingredients except the cream and cheese. Cook on High Pressure for 5 minutes, followed by a Natural Pressure Release for 10 minutes. Stir in cream and cheese before serving.
  • To make this a slow cooker white chicken chili, combine all ingredients (except cream and cheese) in the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Stir in cream and cheese during the last 30 minutes of cooking.
  • Use rotisserie chicken to make this an easy weeknight chili recipe.

Nutrition

Find it online: https://www.unfoldrecipes.com/white-chicken-chili-recipe-easy-creamy-comfort/