White Chicken Chili

White Chicken Chili
  • Difficulty:

  • Prep Time:

  • Total Time:

    6h 15m
  • Servings:



White chicken chili gives all the comfort and warmth of a traditional bowl of chili with a creamy twist.


  • 2 Tbsp. ground cumin
  • 2 Tbsp. garlic powder
  • 1 Tbsp. kosher salt
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 2 lbs. boneless, skinless chicken breasts
  • 2 red bell peppers, chopped
  • 2 poblano peppers, chopped
  • 1 large onion, chopped
  • 2 cups corn niblets, fresh or frozen
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 8 oz. cream cheese, cut into pieces
  • ¼ cup cilantro, chopped
  • 2 Tbsp. fresh lime juice
  • Chili toppings, as desired


  1. Mix cumin, garlic, salt, oregano and pepper together in a bowl. Coat the chicken breasts evenly with spice mixture and place in the bottom of a 6- or 7-quart slow cooker.
  2. Top meat with peppers, onions, corn, beans and broth. Cook on low heat 5 hours or until chicken reaches an internal temperature of 165°F and is easily shredded.
  3. Remove chicken and shred with two forks. Return chicken to the slow cooker along with cream cheese. Cover and let cook 20-30 minutes. Stir to evenly distribute cream cheese. Add cilantro and lime juice.
  4. Refrigerate leftovers.


For a spicier chili add ground red pepper to the spice mix.

Customize chili by topping with cheese, avocado, green onion, fresh jalapenos, tortilla strips or your favorite chili toppings.

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