🌶️ Creamy & Spicy White Chicken Chili (Easy Homemade Recipe!)

When chilly nights call for something hearty, cozy, and just the right amount of spicy, this White Chicken Chili (Creamy & Spicy!) delivers in every bite. Made with tender shredded chicken, creamy white beans, roasted green chilies, and a luscious broth, this chili is a flavor-packed comfort food you’ll crave again and again.

Whether you’re meal prepping for the week, feeding a hungry crowd, or looking for an easy homemade version that tastes like it simmered all day — this is the recipe. One-pot, 30 minutes, and beginner-friendly? Yes, please.

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🔍 Why You’ll Love This White Chicken Chili

• ✅ Creamy, spicy, and packed with flavor

• ✅ Easy to make in one pot

• ✅ Ready in under 40 minutes

• ✅ Perfect for meal prep or freezer-friendly

• ✅ Can be made on stovetop, in a slow cooker, or Instant Pot

This isn’t your average chicken chili. It’s the best white chicken chili for cozy nights or casual gatherings — especially topped with avocado, jalapeños, or crushed tortilla chips!

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🛒 Ingredients You’ll Need

Here’s everything to make the ultimate creamy white chicken chili at home:

Main Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 pound cooked chicken breast, shredded (rotisserie or poached)

• 1 can (4 oz) diced green chilies

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• Salt & pepper to taste

• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern)

• 3 cups low-sodium chicken broth

• 1/2 cup frozen corn

• 1 block (8 oz) cream cheese, softened

• 1/2 cup sour cream

• 1/2 lime, juiced

Optional Toppings

• Sliced jalapeños

• Avocado or guacamole

• Shredded cheese

• Cilantro

• Crushed tortilla chips

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🍲 How to Make Creamy White Chicken Chili (Step-by-Step)

This easy white chicken chili recipe comes together in under 40 minutes. Here’s how to make it:

🔥 Step 1: Sauté Onion & Garlic

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute until fragrant.

🍗 Step 2: Add Chicken, Spices & Chilies

Add shredded cooked chicken, green chilies, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir everything to coat the chicken and bloom the spices (about 2–3 minutes).

🫘 Step 3: Add Beans, Corn & Broth

Pour in the white beans, corn, and chicken broth. Stir well and bring the chili to a gentle simmer.

🧀 Step 4: Stir in Cream Cheese & Sour Cream

Reduce the heat to low. Add cubed cream cheese and stir continuously until fully melted and incorporated (this creates the ultra-creamy base). Finish with sour cream and a squeeze of fresh lime juice for brightness.

⏱️ Step 5: Simmer & Serve

Let the chili simmer for 5–10 more minutes so all the flavors meld together. Ladle into bowls, pile on the toppings, and dig in!

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🧠 Pro Tips for Success

• Use softened cream cheese: Cold cream cheese can clump. Let it soften at room temp or microwave it for 15 seconds before adding.

• For extra richness, stir in a splash of heavy cream or half-and-half at the end.

• Make it spicier: Add cayenne pepper or use spicy green chilies.

• Rotisserie chicken saves time: It’s juicy, flavorful, and ready to shred.

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⚠️ Common Mistakes to Avoid

1. Not draining the beans – Extra liquid from the can can dilute flavor and texture.

2. Adding cream cheese too quickly – Always reduce heat and stir gently to avoid separation.

3. Skipping lime juice – It balances the richness and lifts the flavors.

4. Overcooking the chicken – If using uncooked chicken, cook just until internal temp hits 165°F.

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🧂 Tips & Variations

💡 Tips

• Double the batch for meal prep or freezing.

• Blend a portion of the beans and broth for thicker chili (before adding cream).

• Make it vegetarian by skipping chicken and using extra beans or tofu.

🔄 Variations

• Slow Cooker Version: Add all ingredients except cream cheese and sour cream. Cook on low 6–7 hours, stir in dairy at the end.

• Instant Pot Version: Sauté onion and garlic using Sauté mode, then add all ingredients (except dairy). Pressure cook 10 minutes, natural release, stir in dairy at the end.

• Low-Carb Version: Replace corn and beans with chopped cauliflower or zucchini.

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🧊 Storage & Reheating

🌡️ Fridge:

Store leftovers in an airtight container for up to 4 days.

❄️ Freezer:

White chicken chili freezes beautifully! Cool completely, then store in freezer bags or containers for up to 3 months.

🔁 Reheating:

• Stovetop: Reheat on medium-low, stirring occasionally.

• Microwave: Reheat in a microwave-safe bowl in 1-minute increments, stirring between each.

Add a splash of broth or milk if it’s too thick after chilling.

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📊 Nutritional Information (Per Serving)

Values are approximate and based on 1 of 6 servings.

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❓ FAQs About White Chicken Chili

1. Can I use raw chicken instead of cooked?

Yes! Dice or leave whole chicken breasts and simmer them in the broth until fully cooked (about 20–25 minutes), then shred and return to the pot.

2. Can I make this chili dairy-free?

You can use dairy-free cream cheese and coconut milk or cashew cream instead of sour cream. The flavor will change slightly but it’ll still be delicious!

3. What type of white beans work best?

Cannellini, Great Northern, or navy beans all work well. They hold their shape but still break down slightly for creaminess.

4. Is white chicken chili spicy?

This version is mildly spicy. You can adjust the heat by using milder chilies or skipping the chili powder, or turn it up with jalapeños or hot sauce!

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📌 Final Thoughts: Save & Share This Creamy White Chicken Chili Recipe!

If you’re looking for an easy, homemade white chicken chili that’s both comforting and fiery — this recipe is it. It’s thick, creamy, spicy, and insanely satisfying. Whether it’s a chilly night or a casual dinner party, this chili is always a hit.

📌 Save this recipe for your next meal prep day
📲 Share with a friend who loves spicy comfort food
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