Creamy White Chicken Chili Recipe
When you need a cozy bowl of comfort food, this creamy white chicken chili always hits the spot! Loaded with tender shredded chicken, green chiles and a medley of spices, this white chili features the creamiest, most decadent broth with just the right kick of heat.
How to Make the Best Creamy White Chicken Chili
This creamy white chicken chili is the ultimate comfort food that hits the spot on cold winter days. Unlike traditional red chili, this version features a luscious, decadent white sauce made with cream cheese and heavy cream, creating an incredibly rich and velvety texture. The combination of mild green chiles, warm spices, and tender shredded chicken makes this dish feel like a warm hug from the inside out.
Perfect for game day gatherings, casual family dinners, or meal prep, this chili is hearty enough to satisfy even the heartiest appetites. The beauty of this recipe lies in its balance—the creamy sauce mellows the heat from the chiles while the spice blend (cumin, oregano, and paprika) adds depth and complexity. Serve it in bowls topped with your favorite garnishes like sour cream, crispy tortilla strips, or fresh cilantro.
Whether you’re cooking for a crowd or just want leftovers on hand, this creamy white chicken chili is sure to become a beloved favorite in your kitchen. The flavors only get better as it sits, making it an excellent choice for meal prep or freezing for later.
Creamy White Chicken Chili
When you need a cozy bowl of comfort food, this creamy white chicken chili always hits the spot! Loaded with tender shredded chicken, green chiles and a medley of spices, this white chili features the creamiest, most decadent broth with just the right kick of heat.
Ingredients
Chicken and Base
Roux and Aromatics
Stock and Spices
Finishing
Instructions
Sear the Chicken
- Heat canola oil in a large stockpot over medium-high heat. Sprinkle chicken with salt and pepper.
- Cook half the chicken on both sides until browned, about 4 minutes per side. Remove from stockpot.
- Repeat with remaining chicken.
Make the Roux
- Turn heat down to medium. Melt butter.
- Whisk in flour until smooth. Continue cooking for about 3 to 4 minutes, whisking nearly constantly.
Build the Base
- Stir in the green chiles, onion and jalapeno. Cook until softened, about 5 minutes, stirring frequently.
- Add garlic and cook for 30 seconds, stirring constantly.
Simmer with Chicken
- Slowly whisk in the chicken stock until the mixture smooths out.
- Add the chicken back to the stockpot along with the cumin, salt, chili powder, Mexican oregano, coriander, smoked paprika, white pepper and cayenne pepper.
- Bring to a boil and then lower heat to simmer. Cover and continue to simmer for 45 minutes, stirring occasionally.
Finish the Chili
- Add the beans and corn and continue to simmer, uncovered. Meanwhile, remove the chicken.
- When cool enough to handle, shred the chicken. Discard the bones and add the shredded chicken back to the stockpot along with the cream cheese and heavy cream.
- Stir until the cream cheese melts. You may need to increase the heat slightly to help the cream cheese melt.
Serve
- Turn off heat. Stir in lime juice and cilantro.
- Spoon into bowls and add desired toppings. Enjoy!
Notes
- This chili can be made ahead and reheated gently on the stovetop.
- Top with sour cream, tortilla strips, diced onion, or additional cilantro for extra flavor.
- The jalapeno can be seeded for a milder heat level.