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Top down view of a bowl of white chicken chili garnished with avocado, sour cream, jalapeno, and tortilla strips.
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5 from 5 votes

White Chicken Chili

Creamy White Chicken Chili recipe with tender chicken, sweet corn, white beans, and chiles stewed in a rich broth for an extra kick of flavor. This chili is warm, comforting, and easy. Crockpot, Instant Pot & Stove Top instructions included!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Servings: 8 cups
Calories: 392kcal
Author: Rachel

Equipment

  • Mixer with Large Paddle

Ingredients

  • 1 lb Cooked chicken Breasts or rotisserie About 2 breasts
  • 1 tablespoon Olive Oil
  • ½ cup Yellow Onion, Diced
  • 2 cloves Garlic, Minced
  • 32 oz. Chicken Broth low sodium
  • 30 oz Great Northern Beans 2 cans, drained and rinsed
  • 8 oz diced green chiles, MILD
  • 15 oz Whole Kernel Corn Frozen or 1 can, drained
  • 1 teaspoon Cumin
  • ¾ teaspoon Oregano
  • ½ teaspoon Chili Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • ¼ cup Chopped Fresh Cilantro
  • 3 oz Neufchatel cheese (reduced fat cream cheese) cut into cubes
  • ¼ cup Half and Half

Desired Toppings

  • tortilla strips, shredded cheese, jalapenos, avocado, cilantro, sour cream, hot sauce

Instructions

  • In a large stand mixer with a paddle attachment , shred the chicken on low speed. If you do not have a stand mixer, the chicken can be shredded with two forks.
  • In a large pot or dutch oven over medium heat, add the olive oil and onions. Cook the onions until translucent - about 5 minutes.
  • Add the garlic, stir and saute about 1 minute or until the garlic is golden and fragrant.
  • Add the shredded chicken, chicken broth, beans, green chiles, corn, cumin, oregano, chili powder. Salt and pepper to taste. Bring to a simmer and let cook, about 15 minutes to allow flavors to meld.
  • Stir in cream cheese and half and half until well mixed. Warm back to temperature if necessary.
  • Serve with desired toppings.

Video

Notes

For Thicker Chili - This chili is thick and rich on it's own but if you want a thicker chili, the easiest way to is to puree ¾ cup of the beans in a food processor. It creates a creamier base without altering the flavor of the chili at all. You can also make a cornstarch slurry with 1 tablespoon cornstarch and 3 tablespoon cooked broth. Stir until no lumps and then stir slurry into the chili. It will thicken especially as it cools.
Slow Cooker Instructions
  1. For this method, you can use raw chicken. Toss everything (minus the cream cheese and half & half) into the slow cooker and stir together. Cook on low setting for about 8 hours.
  2. Pull the chicken out and shred it using forks or a stand mixer with paddle attachment.
  3. Add the shredded chicken, cream cheese and half & half  in the chili and stir until well mixed. Serve with desired toppings.
Instant Pot Directions
  1. Add raw chicken breasts to the pressure cooker.
  2. Add in oil, onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, and chili powder.  Stir.
  3. Cover with lid and seal, switch the valve to the "sealing" position and cook for 20 min on high pressure. Once it beeps done, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid.
  4. Remove the chicken breasts and shred with 2 forks or a stand mixer. Return the chicken to the instant pot.
  5. Cut cream cheese into cubes and add both the cream cheese and half & half to the chili. Serve with desired toppings and Enjoy!

Nutrition

Serving: 2cups | Calories: 392kcal | Carbohydrates: 39g | Protein: 33.4g | Fat: 13.2g | Saturated Fat: 4.5g