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white chicken chicken in white bowl
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📋 Creamy White Chili Chicken

White chili chicken is creamy, cozy, comforting, hearty soup filled with tender morsels of rotisserie chicken, buttery beans and loads of spices. It’s perfect winter day meal. This winter soup is full of flavors and ready in 30 minutes or less. It can be easily made on stove top, slow cooker or instant pot. Chili chicken white is a definite crowd pleaser.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, Soup
Cuisine: American
Servings: 6 servings
Calories: 272kcal

Ingredients

  • 1 lb boneless skinless chicken breast can use leftover cooked chicken or rotisserie chicken
  • 4 cans great Northern beans can use cannellini beans or other white kidney beans variety
  • 4 cups low sodium chicken stock
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 ½ teaspoon oregano
  • 1 tablespoon olive oil
  • 2 4 ounces can chopped green chilies
  • 1 15 ounce can whole kernel corn
  • 4 oz cream cheese softened, cut into small cubes or chunks
  • Juice of 1 lime
  • cup fresh cilantro chopped

For topping:

  • A dollop of sour cream
  • Tortilla chips or nachos
  • Sliced fresh jalapenos
  • Shredded cheese Monterey jack or Mexican cheese
  • Ripe avocado slices
  • Fresh cilantro
  • Lime wedges

Instructions

  • On stove-top:
  • Before you start-
  • If cooking chicken at home, use boneless, skinless chicken breasts. Trim off the fat. Cook whole chicken seasoned with salt and pepper in olive oil. Cook on medium low both sides until seared lightly and cooked through. Once cooked through, rest it. Then chop into bite sized chunks or shred it.
  • Secret tip: make your chili thick and creamy without adding any flour. A secret tip to it is to puree ¼ cup of canned beans (drained and rinsed) with 1 to 2 tablespoon of chicken stock until smooth. Keep aside until use.
  • In a large pot, heat olive oil.
  • Saute diced onion on low flame for 2-3 minutes.
  • Add in minced garlic and saute for a minute.
  • Pour in low sodium chicken stock. Increase heat to high to bring it to boil.
  • Once stock begins to boil, reduce heat to medium low and let it simmer for 12-15 minutes.
  • Add diced can green chililes, cream cheese, drained and rinsed canned white beans, whole kernel corn, pureed white bean, cooked chicken and small handful of chopped cilantro leaves.
  • Give it a good stir and let it simmer for 10 minutes with frequent stirring. Do not let it boil again. You want to heat the soup until cream cheese is all melted and blended to the soup. While stirring try to break the cream cheese it if not melting easily.
  • Once soup is creamy, thick turn off flame.
  • Squeeze fresh lime to it. Stir.
  • Serve immediately hot toppings. Chicken chili white is not complete without the toppings. Toppings like dollop of sour cream, tortilla chips, avocado slices, fresh cilantro, few jalapeno slices, cheese can add not only extra flavor but texture to the soup.

Video

Notes

In slow cooker
1. Add 2 chicken breasts to the bottom of slow cooker. Top it with salt, pepper, cumin, coriander, smoked paprika, cayenne, oregano, diced onion, minced garlic, can diced green chilies, drained and rinsed white kidney beans, whole kernel corn (drained), only 1 cup chicken stock and small handful of cilantro. Stir.
2. Cover and cook on low for 8 hours or on high for 3 hours.
3. Remove chicken breasts from the cooker. Shred it and return it back to the cooker.
4. Add cream cheese, stir well.
5. Cover and cook on high for 15 minutes until cream cheese is fully melted.
6. Stir and serve immediately.
In instant pot
1. Add 2 chicken breasts to the bottom of slow cooker. Top it with salt, pepper, cumin, coriander, smoked paprika, cayenne, oregano, diced onion, minced garlic, can diced green chilies, drained and rinsed white kidney beans, whole kernel corn (drained), only 1 cup chicken stock and small handful of cilantro. Stir.
2. Pressure cook on high for 20 minutes.
3. Quick release pressure. Open pot and shred chicken breast in the pot itself.
4. Add cream cheese, small handful of cilantro and stir.
5. Wait for cream cheese to melt completely turning the soup creamy and thick.
6. Turn off instant pot. Squeeze in lime juice and serve immediately hot with toppings.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 272kcal | Carbohydrates: 17g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 371mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg