When it comes to comfort food, few things hit the spot like a warm bowl of Creamy White Chicken Chili. Packed with tender shredded chicken, hearty white beans, sweet corn, and a medley of spices, this dish is the ultimate cozy meal. The best part? It’s incredibly quick and easy to make, making it perfect for busy weeknights or lazy weekends. In under an hour, you’ll have a pot of flavorful chili ready to serve, offering all the comfort of a slow-cooked meal without the wait.
If you’re not a fan of spicy food, don’t worry—this recipe as written is mild and full of flavor without the heat. However, if you love a little kick, it’s super customizable! Toss in some diced jalapeños, opt for a spicy salsa verde, or sprinkle in extra chili powder to turn up the heat. No matter how you tweak it, this chili remains rich, creamy, and satisfying with every bite. It’s the kind of dish that feels indulgent but comes together with simple pantry staples.
This recipe is also perfect for meal prep or smaller households. It stores beautifully, so you can enjoy it for multiple meals. Refrigerate it for a few days or freeze it for up to three months—it reheats like a dream. Whether you’re serving it as a quick dinner, a comforting lunch, or an easy meal for guests, this creamy chicken chili is guaranteed to become a favorite in your recipe rotation. Cozy up with a bowl, garnish with fresh avocado and cilantro, and let this chili warm your soul!
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 2 tsp salt
- 1 pound boneless chicken breasts
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 7 ounces salsa verde (mild), canned
- 1 can white beans
- 11 ounces corn, canned
- 1 cup shredded sharp cheddar cheese
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Creamy White Chicken Chili
Prepare Shredded Chicken
Place the chicken breasts in a medium-sized pot. Add enough water to completely cover the chicken by about an inch. Sprinkle in the salt.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid and cook for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and transfer it to a large mixing bowl. Allow the chicken to cool slightly for about 5 minutes, making it easier to handle.
Using a hand mixer on low speed, lower the mixer onto the chicken breasts. Begin mixing, and the chicken will shred almost instantly. Continue until the chicken is fully shredded to your desired texture and set aside.
Making the Chili
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in cumin, paprika, chili powder, garlic powder, and salt. Let the spices toast for 5–10 minutes to enhance their aroma.
Add shredded chicken to the pot, followed by 4 cups of chicken broth. Adjust the seasoning with additional salt if necessary. Cover the pot partially and let the mixture simmer on medium-low heat for about 10 minutes.
Stir in the heavy cream, mixing until fully incorporated. Then, add the white beans, salsa verde, corn, and shredded cheddar cheese. Cook for another 5–10 minutes, or until the cheese has melted and the chili is creamy. If the chili seems too thick, add more broth to reach your desired consistency.
Spoon the chili into bowls and top with your favorite garnishes like extra cheese, sliced avocado, and fresh cilantro. Serve warm and enjoy!
How to store your Creamy White Chicken Chili
Cool the Chili: Allow the chili to cool to room temperature before storing. This helps prevent condensation and keeps the chili fresh longer.
Choose a Container: Transfer the chili to an airtight container. Use one large container or portion it into smaller containers for individual servings, depending on your needs.
Refrigerate: Store the chili in the refrigerator for up to 3–4 days. Be sure the container is sealed tightly to maintain freshness and prevent odors from transferring to or from other foods in the fridge.
Freeze (Optional): For longer storage, place the chili in freezer-safe containers or resealable freezer bags. Leave some space at the top of the container or bag to allow for expansion as it freezes. Label with the date, and freeze for up to 3 months.
Reheat: For refrigerated chili, reheat in a pot over medium heat on the stovetop, stirring occasionally, until warmed through. For frozen chili, thaw in the refrigerator overnight before reheating. If reheating directly from frozen, heat gently on the stovetop, adding a splash of broth or water if needed to thin the consistency.
Enjoy your stored creamy chicken chili as a quick, delicious meal anytime!
Tools & Supplies for making Creamy White Chicken Chili:
More soup recipes to try:
- Creamy Butternut Squash Pasta with Sausage
- One Pot Hearty Potato Soup
- One Pot Lasagna Soup
- Chicken & Dumplings
Creamy White Chicken Chili
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 2 tsp salt
- 1 pound boneless chicken breasts
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 7 ounces salsa verde (mild) canned
- 1 can white beans
- 11 ounces corn canned
- 1 cup shredded sharp cheddar cheese
Instructions
Prepare Shredded Chicken
- Place the chicken breasts in a medium-sized pot. Add enough water to completely cover the chicken by about an inch. Sprinkle in the salt.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid and cook for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and transfer it to a large mixing bowl. Allow the chicken to cool slightly for about 5 minutes, making it easier to handle.
- Using a hand mixer on low speed, lower the mixer onto the chicken breasts. Begin mixing, and the chicken will shred almost instantly. Continue until the chicken is fully shredded to your desired texture and set aside.
Making the Chili
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in cumin, paprika, chili powder, garlic powder, and salt. Let the spices toast for 5–10 minutes to enhance their aroma.
- Add shredded chicken to the pot, followed by 4 cups of chicken broth. Adjust the seasoning with additional salt if necessary. Cover the pot partially and let the mixture simmer on medium-low heat for about 10 minutes.
- Stir in the heavy cream, mixing until fully incorporated. Then, add the white beans, salsa verde, corn, and shredded cheddar cheese. Cook for another 5–10 minutes, or until the cheese has melted and the chili is creamy. If the chili seems too thick, add more broth to reach your desired consistency.
- Spoon the chili into bowls and top with your favorite garnishes like extra cheese, sliced avocado, and fresh cilantro. Serve warm and enjoy!
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