Easy Creamy White Chicken Chili for Weeknights
Make this comforting, easy white chicken chili. It uses simple ingredients and creates a rich, creamy texture perfect for a satisfying weeknight dinner.
- Prep Time: 15 min
- Cook Time: 4 hours
- Total Time: 4 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1/2 cup heavy cream (optional, for extra richness)
Instructions
- Place the chicken breasts, chopped onion, garlic, cannellini beans, green chilies, Rotel, chicken broth, cumin, oregano, salt, and pepper into a large slow cooker.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
- Stir in the heavy cream, if using, for a richer texture. Heat through for 10 minutes before serving.
- Serve hot with your favorite toppings.
Notes
- For a quicker version, cook the chicken in a pot on the stove until done, shred it, then combine all ingredients and simmer for 20 minutes until creamy.
- This recipe freezes well for future easy dinners.
- Top with shredded Monterey Jack cheese, cilantro, or avocado slices for added flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 40
- Cholesterol: 110