This is The Best White Chicken Chili recipe, and it’s super easy to make. It’s so creamy and delicious, you seriously won’t want to stop eating this!
This was actually my first time making a White Chili. I’ve made plenty of other kinds of chili like this Slow Cooker Skinny Vegetarian Chili, or this Lentil and Black Bean Chili.
So I thought I would try something new today by making this White Chicken Chili.
And when I say it’s the best… man oh man… Seriously THE BEST chili I have had to date! After my son finished a bowl of this, he was like “Mom, when are you making this again?”
It’s funny because I always make my recipes 2-3 times before sharing them on the blog, because I like to test and make sure all the measurements are right.
When I make the same recipes multiple times in a week my son gets sick of eating the same thing over and over. Well not this recipe! I made it back to back and he gobbled up every bowl wanting more!
Ahhh… it’s the little things like that that make my heart happy.
I made this in my Dutch Oven, which I highly recommend because it cooks everything evenly and nothing sticks to the bottom.
Next time I might try to cook this in a Crockpot, that way I can update the cooking method if you prefer using a Crockpot.
I hope you guys love this White Chicken Chili as much as we did! It’s:
- Creamy
- Spicy
- Flavorful
- Filling
- Comforting
- and Insanely Delicious!
More Chili Recipes
- Instant Pot Lentil and Black Bean Chili
- Butternut Squash Chicken Chili
- Slow Cooker Skinny Vegetarian Chili
- Lentil and Black Bean Chili
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
More Chicken Recipes:
- Creamy Chicken Sausage and Spinach Pasta
- Spinach and Provolone Stuffed Chicken Breast
- Grilled Mojo Spatchcock Chicken
- Asian Chicken Lettuce Wraps
- Instant Pot Chicken Fajita Soup
- Air Fryer Buffalo Chicken Thighs
- Greek Lemon Chicken Rice Soup
- Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
- Blackened Chicken Caesar Salad
The Best White Chicken Chili
Ingredients
- 1 ½ lbs boneless skinless Chicken Breasts
- 1 medium Sweet Onion chopped
- 2 cloves Garlic chopped
- 2 Tbs EVOO
- 3 cups Chicken Broth
- 2 15 oz cans Cannellini Beans drained and rinsed
- 2 4 oz cans Diced Green Chilis
- 1 10 oz bag frozen Corn
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin
- ¾ teaspoon Oregano
- ½ teaspoon Chili Powder
- ¼ teaspoon Cayenne Pepper
- 4 oz softened Cream Cheese
- ¼ cup Full Fat Coconut Milk use the thick creamy part that’s on the top of the can
- Cilantro Avocado, and shredded Mexican Cheese for garnish if desired
Instructions
- In a 6 Qt Dutch Oven heat over med/high heat
- Add EVOO, Garlic, and Onion, sauté 2-3 min
- Add Broth, Chicken, Beans, Corn, Green Chilis, Salt, Pepper, Cumin, Oregano, Chili Powder, and Cayenne Pepper
- Adjust heat so it simmers
- Cook Chicken until no longer pink in the middle, about 15-20 minutes
- Remove Chicken and shred into bite size pieces, add Chicken back to pot
- Add in Cream Cheese and Coconut Milk, stirring occasionally until blended in, about 10-15 min
- Serve and top with Cilantro, Avocado, or Mexican Cheese if desired
- Enjoy!
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