I’ve perfected this soul-warming white chicken chili that transforms simple ingredients into a creamy, satisfying meal. This southwestern twist on traditional chili emerged in the 1980s, gaining popularity as a lighter alternative to beef-based recipes. Originally created in New Mexico, white chicken chili has evolved into a beloved American comfort food that combines Mexican-inspired flavors with creamy, mild ingredients.
Why This Recipe Works
My slow cooker version allows the flavors to develop perfectly while requiring minimal hands-on time. The combination of tender chicken, creamy beans, and melted cream cheese creates an irresistibly smooth texture, while green chilies add just the right amount of heat without overwhelming the dish.
Ingredients
Base Ingredients
- 2 cups (280g) cooked shredded chicken
- 2 cans (15 oz/425g each) white beans (cannellini or great northern), drained and rinsed
- 4 cups (960ml) chicken broth
- 8 oz (225g) cream cheese, softened
- 1 medium onion, diced (about 1 cup/160g)
- 4 cloves garlic, minced
- 1 can (4 oz/113g) diced green chilies
Seasonings
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and freshly ground black pepper to taste
Optional Toppings
- Shredded Mexican-blend cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla strips or chips
- Sliced jalapeños
- Diced avocado
- Fresh lime wedges
Detailed Instructions
1. Preparation Phase
- Ensure cream cheese is at room temperature for better incorporation
- Drain and rinse beans thoroughly
- Dice onion into uniform pieces for even cooking
- Mince garlic cloves finely
2. Assembly
- Place shredded chicken at the bottom of the slow cooker
- Add drained beans and diced onion
- Pour in chicken broth
- Cut cream cheese into cubes and distribute evenly
- Add minced garlic and green chilies
- Sprinkle seasonings over the mixture
3. Cooking Process
- Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours
- Stir occasionally if possible to help cream cheese incorporate
- 30 minutes before completion, stir thoroughly to ensure cream cheese is fully melted
- Taste and adjust seasonings
4. Finishing Touches
- Allow chili to rest for 10 minutes before serving
- Ladle into bowls
- Set up a toppings bar for customization
Pro Tips for Success
- Use rotisserie chicken for convenience and added flavor
- Cream cheese should be very soft before adding to prevent clumping
- For thicker chili, mash some of the beans before adding
- Freeze portions of cooked chicken in advance for quick preparation
- Store leftovers in an airtight container for up to 4 days
Variations and Customizations
- Spice Level Adjustments:
- Mild: Remove seeds from chilies
- Medium: Add 1 diced jalapeño
- Hot: Include cayenne pepper or diced serrano peppers
- Dietary Modifications:
- Lower fat: Use Neufchâtel cheese instead of cream cheese
- Dairy-free: Substitute coconut cream and dairy-free cheese
- Extra protein: Add a can of corn or additional beans
Nutrition Information
Per Serving (Based on 8 servings):
- Calories: 385
- Protein: 25g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 6g
- Sodium: 890mg
- Sugar: 3g
Time Management
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 15 minutes
- Servings: 6-8
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 3 months (cream-based soups may separate slightly upon thawing)
- Reheat gently on stovetop or microwave, stirring occasionally
- Add additional broth if needed while reheating
This creamy white chicken chili is the perfect solution for busy days when you want a comforting, flavorful meal waiting for you at dinner time. The slow cooking process allows the flavors to meld beautifully, creating a rich, satisfying dish that’s sure to become a family favorite. Whether you’re serving it for a casual family dinner or entertaining guests, this versatile recipe delivers consistent, delicious results with minimal effort.
