Creamy White Chicken Chili That’ll Warm Your Soul and Own Your Weeknight

Let’s be honest: when the craving hits for something cozy, rich, and just a little bit zesty, creamy white chicken chili absolutely delivers. It’s the comfort food you want with the convenience you need—no fussy steps, just big flavor and silky, spoon-hugging goodness.

Below are five irresistible spins on creamy white chicken chili—each with its own vibe, from ultra-quick weeknight to slow-simmered showstopper. Whether you’re feeding a crowd or meal-prepping like a boss, there’s a pot here with your name on it.

1. Weeknight Creamy White Chicken Chili You’ll Make On Repeat

Fast, flavorful, and delightfully creamy—this is the “how is it this easy?” version. It uses rotisserie chicken to keep things quick, but still tastes like you cooked all afternoon. Perfect for busy nights when you need a winning bowl in under 40 minutes.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 1 (4-ounce) can diced green chiles
• 3 cups shredded rotisserie chicken
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream
• 1/2 cup frozen corn (optional)
• Juice of 1 lime
• Fresh cilantro and sliced scallions, for garnish

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion and jalapeño; sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
2. Sprinkle in cumin, oregano, coriander, chili powder, salt, and pepper. Toast the spices for 30 seconds to wake them up.
3. Pour in the chicken broth, beans, and green chiles. Bring to a gentle simmer for 8–10 minutes.
4. Use a potato masher to mash some of the beans directly in the pot—this thickens the base without extra flour.
5. Stir in chicken and corn; simmer 5 minutes. Reduce the heat to low and add cream cheese; whisk until fully melted and smooth.
6. Remove from heat and stir in sour cream and lime juice. Taste and adjust seasoning.
7. Ladle into bowls and top with cilantro and scallions.

Serve with warm tortillas or tortilla chips for scooping. Want it spicier? Add a pinch of cayenne or use hot green chiles. For extra richness, swirl in a splash of heavy cream at the end—trust me, it’s dreamy.

2. Slow Cooker Creamy White Chicken Chili For Set-It-And-Forget-It Bliss

This one basically cooks itself. Toss everything in the slow cooker in the morning, come home to a house that smells like chili heaven, and finish with a quick stir to make it creamy. It’s a crowd-pleaser that doesn’t ask much of you—ideal for game day or lazy Sundays.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 small yellow onion, finely chopped
• 1 poblano pepper, seeded and diced
• 1 jalapeño, seeded and minced (optional)
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (15-ounce) can hominy, drained (optional but amazing texture)
• 1 (4-ounce) can diced green chiles
• 4 cups chicken broth
• 6 ounces cream cheese, cubed
• 1/2 cup half-and-half
• Juice of 1 lime
• Fresh cilantro, avocado slices, and crushed tortilla chips for topping

Instructions:

1. Add chicken, onion, poblano, jalapeño, garlic, cumin, smoked paprika, oregano, salt, pepper, beans, hominy, green chiles, and broth to a slow cooker. Stir to distribute.
2. Cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender.
3. Remove the chicken, shred with two forks, and return it to the slow cooker.
4. Stir in cream cheese until melted, then add half-and-half and lime juice. Heat on Low for 10 minutes more.
5. Taste and adjust salt or lime as needed. Serve hot with toppings.

Make it heartier with a handful of frozen corn or a can of white corn. For smoky depth, add 1–2 teaspoons of adobo sauce from canned chipotles. Leftovers thicken beautifully—great for next-day loaded nachos.

3. Roasted Hatch Chile Creamy White Chicken Chili With Serious Flavor

Roasting the chiles and aromatics unlocks a next-level, slightly smoky sweetness. This version feels restaurant-fancy without the fuss. If you can snag fresh Hatch chiles (or Anaheim), you’re in for a treat.

Ingredients:

• 4 fresh Hatch or Anaheim chiles (or 2 poblano + 2 jalapeño for heat)
• 1 large white onion, quartered
• 4 garlic cloves, unpeeled
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon dried Mexican oregano (or regular oregano)
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 1/2 pounds cooked shredded chicken (poached or rotisserie)
• 1/2 cup Mexican crema or sour cream
• 4 ounces cream cheese
• Juice of 1–2 limes
• Fresh cilantro, thinly sliced radishes, and queso fresco for garnish

Instructions:

1. Heat the broiler. Place chiles, onion, and garlic on a sheet pan; drizzle with oil and sprinkle with 1/2 teaspoon salt and the pepper. Broil, turning occasionally, until charred in spots (8–12 minutes).
2. Transfer chiles to a bowl and cover to steam 10 minutes. Peel, seed, and chop the chiles. Squeeze the roasted garlic from skins; roughly chop the onion.
3. In a Dutch oven, toast cumin, coriander, and oregano over medium heat for 30 seconds. Add roasted onion and garlic, beans, broth, and chopped chiles. Simmer 10 minutes.
4. Use an immersion blender to partially blend the chili—keep about half the beans whole for texture.
5. Stir in chicken, cream cheese, and crema; simmer gently until creamy and heated through, 5–7 minutes. Add remaining 1/2 teaspoon salt or to taste and finish with lime juice.
6. Serve hot with cilantro, radishes, and queso fresco.

For extra depth, splash in 1/4 cup of beer or a tablespoon of fish sauce (yes, really) to boost umami. Want it richer? Add 2 tablespoons butter right before serving and watch it gloss up beautifully.

4. Lightened-Up Greek Yogurt White Chicken Chili That’s Still Luxurious

Craving that creamy finish without going heavy? This version leans on Greek yogurt and pureed beans for a silky texture that’s bright, satisfying, and weeknight-friendly. It’s comfort with a lighter footprint, and you won’t miss a thing—seriously.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans, rinsed
• 1 (4-ounce) can mild green chiles
• 1 1/2 pounds cooked shredded chicken breast
• 1 cup plain 2% Greek yogurt (room temperature)
• 2 tablespoons cornstarch whisked with 2 tablespoons cold water (slurry)
• Juice of 1 lime
• Fresh cilantro, diced tomatoes, and sliced jalapeños for garnish

Instructions:

1. Heat oil in a large pot over medium. Sauté onion and bell pepper until softened, 5–6 minutes. Add garlic and cook 30 seconds.
2. Stir in cumin, coriander, oregano, cayenne, and salt. Cook 30 seconds to bloom the spices.
3. Add broth, 1 can of beans, and green chiles. Simmer 8 minutes, then blend until smooth with an immersion blender.
4. Add the remaining beans and chicken. Bring to a gentle simmer and stir in the cornstarch slurry; cook 2–3 minutes until slightly thickened.
5. Remove from heat. Whisk a ladle of hot soup into the Greek yogurt to temper it, then stir the yogurt mixture back into the pot.
6. Finish with lime juice and adjust seasoning. Don’t boil after adding yogurt to keep it silky.

Top with extra yogurt or a sprinkle of shredded Monterey Jack. If you want a dairy-free option, skip yogurt and stir in a splash of unsweetened almond milk plus a tablespoon of olive oil for body. Add spinach or kale at the end for a green boost.

5. Fire-Roasted Corn And Bacon White Chicken Chili For Maximum Cozy

This one means business: smoky bacon, fire-roasted corn, and just enough heat to keep you coming back for another spoonful. It’s the kind of chili that makes people hover over the pot. Great for chilly nights or whenever you want an instant mood lift.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 tablespoon butter
• 1 large shallot, minced (or 1/2 onion, diced)
• 1 jalapeño, minced (seeded for mild, leave seeds for heat)
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (15-ounce) can fire-roasted corn, drained (or 1 1/2 cups frozen, thawed)
• 1 (4-ounce) can diced green chiles
• 3 cups shredded cooked chicken
• 4 ounces cream cheese, room temperature
• 1/2 cup heavy cream
• Juice of 1 lime
• Chopped cilantro, crispy bacon bits (reserved), shredded pepper jack for garnish

Instructions:

1. In a Dutch oven over medium heat, cook bacon until crisp. Transfer bacon to a paper towel–lined plate; keep 1 tablespoon bacon fat in the pot and discard the rest.
2. Add butter, then sauté shallot and jalapeño until soft, 3–4 minutes. Stir in garlic and cook 30 seconds.
3. Add cumin, smoked paprika, thyme, and salt; toast 30 seconds. Pour in broth, beans, corn, and green chiles. Simmer 10 minutes.
4. Lightly mash some beans to thicken. Add chicken and simmer 5 minutes.
5. Lower heat and whisk in cream cheese until smooth. Stir in heavy cream and warm gently—don’t boil.
6. Finish with lime juice and fold in half the crispy bacon. Ladle into bowls and garnish with cilantro, remaining bacon, and pepper jack.

For campfire vibes, add a few drops of liquid smoke or roast the corn in a skillet until charred. Want it extra hearty? Stir in a handful of crushed tortilla chips at the end—they thicken and add that toasted-corn flavor.

Tips For Creamy White Chicken Chili Success

• Bloom your spices: Toasting spices in oil unlocks deeper flavor. It’s a tiny step with big payoff.
• Thicken smart: Mash beans or blend part of the soup—no need for heavy thickeners.
• Control the heat: Jalapeños vary. Taste a small piece raw; adjust seeds and membranes accordingly.
• Don’t boil dairy: Keep heat low after adding cream cheese, half-and-half, or yogurt to prevent curdling.
• Finish with acid: Lime juice or a splash of vinegar brightens everything at the end.

Make-Ahead, Storage, And Freezer Notes

• Make-ahead: Chili often tastes better the next day. Reheat gently and add a squeeze of lime to refresh.
• Storage: Refrigerate up to 4 days in airtight containers.
• Freezer: Most versions freeze well, but dairy can separate. If freezing, hold back the dairy and stir it in after reheating.

There you go—five crave-worthy ways to do creamy white chicken chili, from breezy weeknight to bold and smoky. Grab a pot, get cozy, and make the one calling your name. Your spoon is waiting.