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CREAMY WHITE CHICKEN CHILI RECIPE centered hero view, clean and uncluttered
Thomas Baker

Creamy White Chicken Chili Recipe for Ultimate Comfort

This Creamy White Chicken Chili Recipe is the best white chicken chili recipe you will ever try! Featuring tender shredded chicken and white beans in a thick, flavorful sauce, this dish is perfect for white chicken chili with white kidney beans or white chicken chili with white beans lovers. Discover how to make white chicken chili easily for a warm, comforting meal your family will adore.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Calories: 387
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, about 1 tablespoon minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • 1 & 1/2 teaspoons cumin
  • 1 & 1/2 teaspoons oregano
  • 1 (1-ounce) package Ranch seasoning, dry
  • 1 (10-ounce) can Rotel, or a can of diced tomatoes
  • 1 (7-ounce can) diced green chilies, fire roasted preferred
  • 1 (14-ounce) can white beans, navy beans or cannellini, drained
  • 1 (14-ounce) can pinto beans, drained
  • 2 & 1/2 cups shredded rotisserie chicken, about 12 ounces
  • 3 cups water
  • 1 tablespoon Better Than Bouillon Chicken Base
  • 1 (8-ounce) package cream cheese, softened (low fat okay)
  • 1 & 1/2 cups frozen corn or canned corn

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic, kosher salt, black pepper, crushed red pepper, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
  4. Add Ranch seasoning, Rotel (or diced tomatoes), and diced green chilies; stir to combine.
  5. Pour in the drained white beans and pinto beans, then add shredded rotisserie chicken.
  6. Mix in water and Better Than Bouillon Chicken Base; bring mixture to a simmer.
  7. Add softened cream cheese in chunks; stir continuously until cream cheese is fully melted and the chili is creamy.
  8. Stir in frozen or canned corn and heat through for 3-5 minutes.
  9. Taste and adjust seasoning if necessary.
  10. Serve hot, garnished with cheddar cheese, sour cream, cilantro, lime wedges, avocado slices, jalapeno, green onion, and tortilla chips as desired.

Notes

  • For spicier chili, add extra crushed red pepper or jalapeno. Leftovers store well in the fridge for up to 4 days or freeze for longer storage. Use shredded rotisserie chicken for convenience or cook your own chicken for a fresher taste.