Why You’ll Love This Recipe

• Minimal prep time, perfect for busy schedules.
• A one-pot meal for easy cleanup.
• Rich and creamy texture without any tomatoes.
• Adaptable for stovetop, Instant Pot, or slow cooker.
• Naturally gluten-free and easily made dairy-free.
• Excellent for meal prep and freezes beautifully.

Equipment You’ll Need

• Large pot or Dutch oven (for stovetop)
• Slow cooker (6-quart or larger)
• Instant Pot (6-quart or larger)
• Can opener
• Measuring cups and spoons
• Knife and cutting board
• Two forks for shredding chicken

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans Great Northern or Cannellini beans, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained
• 2 (4-ounce) cans diced green chiles, undrained
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp ground coriander
• Salt and black pepper to taste
• 8 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream (or half-and-half)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: shredded Monterey Jack cheese, sour cream, avocado, tortilla strips, jalapeños

Instructions

1. Stovetop Method:
2. 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes.
3. 2. Add the minced garlic and cook for another minute until fragrant.
4. 3. Place the whole chicken breasts into the pot. Pour in the chicken broth, then add the rinsed beans, green chiles, cumin, oregano, chili powder, and coriander. Stir to combine.
5. 4. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for 20-25 minutes, or until the chicken is cooked through and tender.
6. 5. Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat, then set aside.
7. 6. Turn the heat to low. Add the cubed, softened cream cheese to the pot, whisking until it is completely melted and the broth is creamy. Stir in the heavy cream.
8. 7. Return the shredded chicken to the pot. Add the drained corn, fresh cilantro, and lime juice. Stir everything together and let it heat through for another 5 minutes, but do not let it boil.
9. 8. Taste and season with salt and pepper as needed. Serve hot with your favorite toppings.
10. Slow Cooker Method:
11. 1. Place chicken, onion, garlic, broth, beans, green chiles, and all spices into the slow cooker. Stir to combine.
12. 2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
13. 3. Remove and shred the chicken. Return it to the slow cooker.
14. 4. Stir in the softened cream cheese until melted, followed by the heavy cream, corn, cilantro, and lime juice. Cover and cook on HIGH for another 15-20 minutes until heated through. Serve.
15. Instant Pot Method:
16. 1. Set the Instant Pot to the ‘Sauté’ function. Add oil and cook the onion until soft. Add garlic and cook for 1 minute.
17. 2. Add the chicken, broth, beans, green chiles, and spices. Secure the lid and set the steam valve to ‘Sealing’.
18. 3. Cook on ‘High Pressure’ for 12 minutes. Allow for a 10-minute natural pressure release, then manually release the remaining pressure.
19. 4. Remove and shred the chicken. Set the Instant Pot back to ‘Sauté’ on low.
20. 5. Whisk in the softened cream cheese until smooth, then stir in the heavy cream.
21. 6. Return the shredded chicken to the pot along with the corn, cilantro, and lime juice. Stir until heated through. Serve.

Expert Cooking Tips

• For the creamiest result, ensure your cream cheese is fully softened to room temperature before adding it to the pot. This helps it melt smoothly without lumps.
• To prevent dairy from curdling, add the cream cheese and heavy cream over low heat and do not allow the chili to come to a rapid boil after they are incorporated.
• For a thicker chili, you can mash about half a cup of the beans with a fork and stir them back into the pot. The starches will naturally thicken the broth.
• Using a combination of chicken breasts and thighs provides a wonderful depth of flavor and texture.

Substitutions and Variations

For a dairy-free version, substitute the cream cheese with a dairy-free alternative and use full-fat canned coconut milk instead of heavy cream. For a shortcut, use 3-4 cups of pre-cooked rotisserie chicken, adding it in the last 10 minutes of cooking. Any variety of white beans, such as navy or pinto beans, can be used. To increase the heat, add a diced jalapeño along with the onions or a pinch of cayenne pepper with the other spices.

Common Mistakes to Avoid

The most common mistake is adding cold dairy to a very hot liquid, which can cause it to separate or curdle. Always use softened cream cheese and add it over low heat. Another pitfall is under-seasoning. Canned goods and broth can vary in sodium, so it’s crucial to taste the chili at the end and adjust with salt, pepper, and extra lime juice to make the flavors pop. Finally, don’t skip the lime juice; its acidity is essential for brightening the rich, creamy flavors.

Serving Suggestions

This creamy chili is a perfect canvas for toppings. Set up a topping bar with shredded Monterey Jack or pepper jack cheese, a dollop of sour cream or Greek yogurt, sliced or diced avocado, fresh cilantro, crushed tortilla chips for crunch, and sliced jalapeños for extra heat. It pairs wonderfully with a side of skillet cornbread, warm flour tortillas, or a simple green salad with a citrus vinaigrette.

Storage and Reheating Tips

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools; you can thin it out with a splash of chicken broth when reheating on the stovetop or in the microwave. This chili also freezes exceptionally well. Let it cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. For the stovetop and Instant Pot methods, you will need to increase the initial cooking time by about 50% to ensure the chicken is cooked through. For the slow cooker, you can add it directly from frozen without adjusting the time.

My chili seems too thin. How can I thicken it?

There are a few easy ways to thicken it. You can let it simmer uncovered for an extra 10-15 minutes to allow some liquid to evaporate. Alternatively, you can mash about 1/2 cup of the beans and stir them back in, or create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chili until it thickens.

Why is this called white chili if it has chili powder?

White chili gets its name from its lack of tomato products and its use of white beans and poultry, resulting in a paler color than traditional red chili. While it omits the ingredients that give red chili its color, it still uses a blend of spices, including a small amount of chili powder, to build a classic, savory chili flavor base.

Conclusion

This Dump-and-Go Creamy White Chicken Chili is more than just a recipe; it’s a reliable, delicious solution for modern-day meal challenges. Its effortless preparation and incredible flavor make it a guaranteed family favorite. The balance of savory spices, tender chicken, and the velvety broth creates a comforting experience in every spoonful. We encourage you to make it your own with custom toppings and enjoy the satisfaction of a wholesome, homemade meal without the stress. Enjoy!