When you need a comforting dinner that’s easy to make and full of flavor, this Creamy Stovetop White Chicken Chili is always a winner. It’s loaded with tender chicken, creamy white beans, sweet corn, mild green chiles, and a rich, creamy broth that comes together in just one pot.
I originally planned to make this in the slow cooker, but forgot to start it that morning so I turned it into a stovetop version instead. Honestly, I don’t think I’ll go back! It comes together in about 40 minutes and tastes like it’s been simmering all day.
This is one of those recipes that’s perfect for chilly evenings, busy weeknights, or whenever you’re craving a cozy bowl of comfort food. Top it with shredded cheese, crunchy tortilla chips, green onions, or a squeeze of fresh lime for the perfect finishing touch.
Why You’ll Love This Recipe
- One-pot meal
- Ready in about 40 minutes
- Budget-friendly ingredients
- Creamy without heavy cream
- Great for leftovers
- Family-friendly
- Easy to customize
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 2 (4-ounce) cans diced green chiles
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 8 ounces cream cheese, softened and cubed
Optional Toppings
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Sliced green onions
- Crushed tortilla chips
- Fresh cilantro
- Lime wedges
- Sliced avocado
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken pieces and cook for about 4–5 minutes, just until the outside is no longer pink.
- Stir in the taco seasoning, cumin, and oregano.
- Pour in the chicken broth, then add the beans, corn, and green chiles. Stir to combine.
- Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and tender.
- Reduce the heat to low. Stir in the cubed cream cheese until completely melted and smooth.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and serve with your favorite toppings.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave, stirring occasionally. If the chili thickens after refrigeration, simply add a splash of chicken broth.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Budget-Friendly Tips
- Rotisserie chicken works great, simply add it during the last 10 minutes of cooking.
- Pinto beans or navy beans can replace either of the white beans.
- Add extra broth for a thinner chili or mash a few beans for an even creamier texture.
- Leftovers taste even better the next day.
Frequently Asked Questions
Can I use cooked chicken?
Yes! Rotisserie chicken or leftover cooked chicken works perfectly. Add it after the chili has simmered, then heat through before stirring in the cream cheese.
Is this chili spicy?
Not really. The green chiles add flavor more than heat. If you like it spicy, add diced jalapeños or a pinch of cayenne pepper.
Can I make this without cream cheese?
Yes. You can substitute sour cream or heavy cream, although cream cheese gives the chili its signature creamy texture.
What should I serve with White Chicken Chili?
Cornbread, tortilla chips, crackers, a side salad, or warm crusty bread all make great sides.
This Creamy Stovetop White Chicken Chili is the perfect combination of comforting, creamy, and easy. It’s made with simple ingredients, comes together quickly, and is one of those recipes the whole family will ask for again and again.
Creamy Stovetop White Chicken Chili
Description
This Creamy Stovetop White Chicken Chili is made with tender chicken, white beans, corn, green chiles, and cream cheese for an easy one-pot dinner that's ready in about 40 minutes.
Ingredients
Instructions
-
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
-
Add the diced onion and cook for 4–5 minutes until softened.
-
Stir in the garlic and cook for 30 seconds.
-
Add the chicken pieces and cook for about 4–5 minutes, just until the outside is no longer pink.
-
Stir in the taco seasoning, cumin, and oregano.
-
Pour in the chicken broth, then add the beans, corn, and green chiles. Stir to combine.
-
Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and tender.
-
Reduce the heat to low. Stir in the cubed cream cheese until completely melted and smooth.
-
Taste and season with salt and pepper as needed.
-
Ladle into bowls and serve with your favorite toppings.
Note
Rotisserie chicken works great, simply add it during the last 10 minutes of cooking.
Pinto beans or navy beans can replace either of the white beans.
Add extra broth for a thinner chili or mash a few beans for an even creamier texture.
Leftovers taste even better the next day.
