Creamy White Chicken Chili (3 Ways!)

Creamy White Chicken Chili (3 Ways!) – On the stovetop, in the slow cooker, or Instant Pot, this hearty and bold chicken chili recipe is easy to make anyway that you choose!

The weather is getting cold, and the soups and stews are hot.

Whether you’re celebrating game day, feeding the family on a busy weeknight, or a gathering with friends for a potluck, nothing says “sweater season!” quite like a hearty bowl of chili.

There are a million different chili recipes out there. You find them made with ground beef or chuck, with ground turkey or chicken, and with or without beans; there are low-carb versions, vegetarian versions, and vegan versions. Whatever you are in the mood for, there’s a chili for that taste.

I am personally a big fan of thick, meaty chilis with lots of bold flavors. Classic Creamy White Chicken Chili has everything I want, and is super easy to make!

We have a similar “street corn” chicken chili recipe that is really great, but it is also a bit more complicated. This chili is a simplified recipe with tons of hearty appeal…

Plus, you can make this recipe on the stovetop, in the crockpot, and in an Instant Pot!

The Easiest Creamy White Chicken Chili

I’ve written this recipe so that any of the 3 ways you choose to cook Creamy White Chicken Chili – in an Instant Pot, in a slow cooker, or on the stovetop – is incredibly easy and requires the same list of ingredients.

Chicken breasts are the best for absorbing the bold chile, garlic, and lime flavors, and shreds beautifully into the rich creamy cream cheese base. Using frozen corn is an effortless way to add a pop of sweet freshness and great texture.

And, like all great chilis, it’s excellent for loading with lots of yummy toppings!

What Ingredients You Need

Many of the ingredients in this chili are pantry staples, with just a few frozen and fresh components included for ease and zesty flavor.

Here is everything needed to make Creamy White Chicken Chili 3 Ways:

• Butter
• Onion
• Garlic
• Fresh cilantro
• Dried cumin
• Dried oregano
• Boneless Skinless Chicken breast
• Canned cannellini beans White Beans (Or Great Northern Beans)
• Chopped green chiles
• Frozen corn
• Chicken broth
• Cream cheese

However I feel like making this chicken chili recipe, I always love to serve it with shredded cheese and lots of other goodies for topping.

How to Make the Creamiest White Chicken Chili – 3 Ways!

Stovetop White Chicken Chili

It takes less than an hour to make the creamiest, richest White Chicken Chili on the stove. This is my favorite method for preparing chili on a relaxing weekend evening!

Here’s how to make Creamy White Chicken Chili on the stove:

First, set a large 6+ quart sauce pot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano, and sauté for 3-5 minutes.

Add the whole chicken breasts, canned beans, green chiles, frozen corn, chicken broth, and ½ teaspoon salt.

Bring to a simmer, and then lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes and allow it to soften at room temperature.

Once thoroughly cooked, use tongs to remove the chicken breasts from the pot. Stir the cream cheese cubes into the chili base until melted. Then, use two forks to shred the chicken into bite-size chunks, and stir the shredded chicken back into the pot.

Taste, then salt and pepper more to taste if needed.

Garnish with your favorite toppings, and serve warm.

Get the Complete (Printable) Creamy White Chicken Chili Recipe Below. Enjoy!

Soup Storage Directions

You can refrigerate this soup in an airtight container for 3-4 days in the fridge or in the freezer for up to 3 months.

Slow Cooker White Chicken Chili Cooking Instructions

Nothing makes the whole house smell more amazing than having a big batch of Creamy White Chicken Chili cooking for hours in the crock pot.

This is a great “set it and forget it” slow cooker recipe. Simply prep your ingredients, dump everything into the crockpot in the morning or afternoon, and let it do all the hard work for you!

Here’s how to make the easiest Creamy White Chicken Chili in the Crockpot:

1. Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
2. Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and cook slow cooker white chicken chili on LOW for 7-8 hours or on HIGH for 3-4 hours.
3. Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
4. Taste, then salt and pepper to taste. Garnish crockpot white chicken chili with your favorite toppings.

Instant Pot Creamy White Chicken Chili Cooking Instructions

Making white chicken chili in the Instant Pot is by far the easiest and fastest method. There’s no pre-cooking on the stovetop required, and it has the same “set it and forget it” simplicity of crockpot chili… but requires only a fraction of the time!

Here’s how to make creamy, dreamy White Chicken Chili in the Instant Pot:

1. Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
2. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
3. Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
4. Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the Instant Pot white chicken chili seems thin, set the IP back on Sauté and simmer for 3-5 minutes to thicken.
5. Taste, then salt and pepper to taste. Garnish and serve with your favorite toppings

How Can I Make this Recipe Paleo?

For a fantastically simple and healthy soup, try out Paleo White Chicken Chili recipe!

What Toppings Go Well With Creamy White Chicken Chili?

I always love making chili at home as a serve-yourself buffet-style meal. For toppings, I put out options like fresh chopped cilantro and scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado, sour cream, and plenty of hot sauce.

I hope you give this recipe a try and love it as much as our family does!

And let me know in the comments which of these 3 easy cooking methods is your favorite :)

Looking for More Delicious Comfort Food Recipes?

• New Mexico Chile Verde (Green Chili)
• Slow Cooker Chili Mac and Cheese
• Creamy Roasted Tomato Soup with Basil
• Perfect New England Clam Chowder Recipe
• Slow Cooker Brunswick Stew

Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages. Make sure to share this recipe on Facebook, Instagram, and Pinterest.

Print Recipe

5 from 16 votes

Leave a Review »

Creamy White Chicken Chili (3 Ways!)

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Creamy White Chicken Chili (3 Ways!) – On the stovetop, in the slow cooker or Instant Pot, this hearty and bold chicken chili recipe is easy to make any way that you choose!

Servings: 8 servings

Ingredients

US Customary – Metric

• 2 tablespoons butter
• 1 large sweet onion peeled and chopped
• 3-4 cloves garlic minced
• ¼ cup chopped cilantro
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ pounds boneless chicken breast
• 30 ounces canned cannellini beans drained
• 7 ounces chopped green chiles mild or hot
• 1 cup frozen corn
• 4 cups chicken broth
• 8 ounces cream cheese cut into cubes (could be low fat)
• Possible Garnishes: cilantro scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado

Instructions

On the Stovetop:

• Set a large 6+ quart saucepot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5 minutes.
• Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes.
• Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot.
• Taste, then salt and pepper as needed. Garnish with your favorite toppings.

Crockpot Instructions:

• Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
• Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 7-8 hours or on HIGH for 3-4 hours.
• Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
• Taste, then salt and pepper as needed. Garnish with your favorite toppings.

Instant Pot Instructions:

• Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
• Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
• Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
• Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the chili seems thin, set the IP back on sauté and simmer for 3-5 minutes to thicken.
• Taste, then salt and pepper to taste. Garnish with your favorite toppings.

Video

Notes

Like it spicy? Add ½ – 1 teaspoon cayenne pepper when cooking.

Nutrition

Serving: 1bowl, Calories: 229kcal, Carbohydrates: 13g, Protein: 22g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 77mg, Sodium: 792mg, Potassium: 635mg, Fiber: 2g, Sugar: 4g, Vitamin A: 344IU, Vitamin C: 22mg, Calcium: 83mg, Iron: 2mg

Course: Main, Main Course

Cuisine: American

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!