I turned my go-to weeknight recipe into a Cream Cheese Chicken Chili with a single unexpected pantry addition.

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I never thought a pot of beans and spices could surprise me so much, but this one did. The tender boneless skinless chicken breasts shred into threads that soak up a creamy lift from cream cheese softened, and somehow the whole thing tastes like a clever trick.

I once messed up the timing and it still came out more interesting than I expected, kinda tangy, kinda smooth, not just another bowl. It makes you squint and ask, wait, how’d they do that, right?

If that curiosity bugs you, give this White Chicken Chili Recipe Crockpot a try and see what I mean.

Ingredients

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Boneless chicken packs lean protein, makes the chili filling and comforting
White beans add fiber, creaminess and gentle nutty flavor, keeps it hearty
Diced green chiles give mild heat, smoky tang and bright flavor
Cream cheese and sour cream add rich, silky texture and a mellow tang
Frozen corn adds sweet pops and subtle starch for thicker mouthfeel
Warm spices like cumin and oregano bring depth, earthy and slightly smoky notes
Fresh lime and cilantro brighten the bowl with citrusy lift and herbal zip
Avocado and melted cheese add creamy richness, cooling contrast to warm chili

Ingredient Quantities

2 pounds boneless skinless chicken breasts

1 medium yellow onion, diced

3 cloves garlic, minced

2 (15 oz) cans cannellini or great northern beans, drained and rinsed

1 (4 oz) can diced green chiles

4 cups low sodium chicken broth

1 cup frozen corn optional

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon kosher salt plus more to taste

1/2 teaspoon black pepper

4 ounces cream cheese softened

1/2 cup sour cream or plain Greek yogurt

1 tablespoon lime juice about 1 lime

1/4 cup chopped fresh cilantro plus more for garnish

1 cup shredded Monterey Jack or mild cheddar for topping optional

1 avocado sliced for serving optional

How to Make this

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1. Place the chicken breasts, diced onion, minced garlic, both drained cans of beans, diced green chiles, chicken broth and frozen corn if using into the crockpot; sprinkle in the cumin, oregano, chili powder, kosher salt and black pepper, stir once to distribute.

2. Cover and cook on low for four to five hours or on high for two to three hours, until the chicken is cooked through and tender.

3. Remove the chicken to a cutting board and shred with two forks, then set aside; if you want a creamier chili, use an immersion blender to pulse about one to two cups of the beans and some broth right in the pot or mash a cup of beans with a spoon, leaving the rest whole.

4. Before adding, soften the cream cheese by leaving at room temperature or microwaving about 10 to 15 seconds, then add the shredded chicken back to the crockpot along with the softened cream cheese and the sour cream or Greek yogurt; stir until the cream cheese is fully melted and the soup is creamy, adding reserved broth if it seems too thick.

5. Stir in the lime juice and the 1/4 cup chopped cilantro, then taste and adjust salt and pepper as needed.

6. Let everything heat together for another 10 minutes on low so flavors marry and the dairy is fully integrated; if needed switch to high for a few minutes to help the cream cheese melt.

7. Serve hot topped with shredded Monterey Jack or mild cheddar if desired, sliced avocado, extra cilantro and lime wedges; tortilla chips or warm tortillas are great for serving too.

8. Leftovers keep well and taste even better next day; refrigerate in an airtight container up to four days or freeze portions for longer storage.

Equipment Needed

1. Crockpot or slow cooker
2. Cutting board
3. Chef’s knife (for onion, chiles and chicken)
4. Can opener
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula
7. Two forks or kitchen tongs for shredding the chicken
8. Immersion blender or potato masher if you want it creamier
9. Ladle and bowls for serving

FAQ

How do I cook the chicken so it stays moist? A: Poach the breasts in the chicken broth for 18 to 22 minutes until they hit 165F, then shred and return to the pot, or use a slow cooker on low for 3 to 4 hours. Don’t overcook or it gets stringy, let it rest a few minutes before shredding.

Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: combine everything except dairy and cook low 3 to 4 hours, add cream cheese and sour cream at the end. Instant Pot: pressure cook on high 10 minutes with quick release, shred chicken then stir in the dairy.

Will it freeze well? A: You can freeze the chili for 2 to 3 months but dairy can separate. For best results freeze before adding cream cheese and sour cream, then thaw and stir them in while reheating.

How do I make it thicker or creamier? A: Mash a cup of the beans against the side of the pot and stir them back in, or simmer longer to reduce. For extra creaminess add a little more cream cheese or a splash of milk, but add milk slowly so it doesn’t get too thin.

How can I adjust the spice level? A: Use the canned green chiles as is for mild heat, add chopped jalapeño or cayenne for more kick, or stir in hot sauce at the table so people can control it. Taste as you go, you can always add but you can’t take away.

Any quick vegetarian swap? A: Replace the chicken with an extra can of beans plus cooked diced sweet potato or roasted cauliflower for texture, keep the broth and seasonings, and use vegetable broth instead of chicken.

White Chicken Chili Recipe Substitutions and Variations

Chicken breasts: Swap for boneless skinless chicken thighs for more flavor and less drying out, or use a rotisserie chicken shredded for a super quick fix.
Cannellini / great northern beans: Try white kidney beans, navy beans, or even drained chickpeas for a slightly different texture and nuttier taste.
Cream cheese / sour cream: Replace sour cream with plain full fat Greek yogurt; sub cream cheese with mascarpone or a little heavy cream plus a spoon of yogurt to keep it creamy.
Diced green chiles: Use 1 chopped poblano or a few tablespoons of salsa verde instead for brightness; cut back the amount if you dont want much heat.

Pro Tips

1) Use a rotisserie chicken if you’re in a hurry, or shred leftover cooked chicken and stir it in near the end so it doesnt dry out. Saves tons of time and still tastes homemade.

2) For ultra creaminess, mash about a cup of the beans right in the pot or blitz them a little with an immersion blender, then save some broth to thin it out later. Also warm the cream cheese for a few seconds so it melts smoother, otherwise you get little lumps.

3) Bloom the spices first if you have a minute: toast cumin and chili powder in a dry skillet for 20-30 seconds or fry them briefly in a bit of oil. It makes the flavor smell and taste way deeper. Always taste and adjust salt at the end, salt brings out everything.

4) Add bright and crunchy finishing touches: lime juice and fresh cilantro right before serving, sliced avocado and tortilla chips for texture, and a handful of shredded cheese if you want richness. If you plan to freeze leftovers, leave the dairy out and add it when reheating so it doesnt break.