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    Home » soup

    Creamy Chicken Chili Recipe

    Published: Oct 21, 2018 · Modified: Jan 13, 2024 by burntapple · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Warm yourself up with a bowl of this delicious creamy chicken chili recipe. Packed with rich flavors, this hearty dish is perfect for cozy gatherings, weeknight dinners, or any time you crave a comforting meal.

    A hearty bowl of chicken chili recipe brimming with tender chicken, kidney beans, corn, and spices.
    Jump to:
    • Ingredients
    • Cooking Instructions
    • Substitutions
    • Equipment
    • Storing
    • Sides
    • FAQ
    • Creamy Chicken Chili Recipe

    Ingredients

    It's time to gather the essential ingredients for our creamy chicken chili recipe. This recipe does have more than five ingredients so if you're looking for minimal ingredient chili recipes, try our 5 ingredient chili made with beef or this delicious turkey chili.

    • boneless skinless chicken breasts
    • yellow onion
    • garlic
    • chicken broth
    • great northern or white beans
    • mild diced green chiles
    • white kernel corn
    • salt
    • black pepper
    • cumin
    • oregano
    • chili powder
    • cayenne pepper
    • fresh cilantro
    • cream cheese
    • cream or milk

    Cooking Instructions

    1. Combine Ingredients in the Slow Cooker:
      • Place all ingredients except for the cream cheese and cream in the slow cooker.
      • Ensure everything is well-mixed.
    2. Set the Cooking Time:
      • Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours.
      • Allow the flavors to meld and the chicken to become tender.
    3. Shred the Chicken:
      • Once the cooking time is complete, carefully remove the chicken from the slow cooker.
      • Use two forks to shred the chicken into bite-sized pieces.
    4. Return Chicken and Add Creamy Elements:
      • Place the shredded chicken back into the slow cooker.
      • Add the cream cheese or cream to the slow cooker.
      • Stir the mixture until the cream cheese is completely melted, creating a creamy consistency.
    5. Serve with Toppings:
      • Ladle the creamy chicken chili into bowls.
      • Top each serving with your choice of Monterrey or Pepper Jack cheese, tortilla strips, sour cream, avocado, and additional cilantro if desired.
    6. Enjoy:
      • Serve the creamy chicken chili hot.

    Substitutions

    This recipe can be made with a variety of substitutions for dietary needs or intolerances.

    • Gluten free: This recipe is naturally gluten free!
    • Dairy free: My favorite ingredient to substitute for the cream or milk in this recipe is dairy free heavy whipping cream. You can also substitute dairy free cream cheese.

    Equipment

    You will need a slow cooker to make this recipe.

    Storing

    You can store this recipe in the refrigerator for up to one week or freeze it for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

    Sides

    Cornbread is always a tasty side with a bowl of chili. For a special treat, try this corn cookie recipe. You can also try some microwave bread.

    FAQ

    Can I use bone-in chicken for this recipe?

    While boneless, skinless chicken breasts are recommended for ease of preparation, you can certainly use bone-in chicken. Ensure it's cooked thoroughly, and shred the meat before adding it back to the chili.

    Is there a substitute for heavy cream?

    Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter version of the recipe.

    Can I freeze leftovers?

    Yes, you can freeze creamy chicken chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

    A hearty bowl of chicken chili recipe brimming with tender chicken, kidney beans, corn, and spices.

    Creamy Chicken Chili Recipe

    Traci Wennerholm
    Enjoy a steaming hot bowl of this delicious creamy chicken chili recipe. Every bowl is filled with chunks of white chicken breast, white beans, and diced corn. A splash of cream finishes out the chili.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 6 hours hrs
    0 minutes mins
    Total Time 6 hours hrs 10 minutes mins
    Course Soup
    Cuisine American
    Servings 6 servings
    Calories 407 kcal

    Equipment

    • slow cooker

    Ingredients
      

    • 4 boneless skinless chicken breasts
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 24 ounces low sodium chicken broth
    • 2 15 ounce cans great northern or white beans
    • 2 4 ounce cans mild diced green chiles
    • 1 15 ounce can whole white kernel corn drained
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon cumin
    • ¾ teaspoon oregano
    • ½ teaspoon chili powder
    • ¼ teaspoon cayenne pepper
    • small handful fresh cilantro chopped
    • 4 ounces cream cheese softened
    • ¼ cup cream milk or non dairy milk

    Instructions
     

    • Place all ingredients minus the cream cheese and milk. Cover and cook on low for 6-8 hours or high for 3-4 hours.
    • Remove the chicken and shred. Return to the slow cooker and add the cream cheese and cream. Stir until cream cheese is melted.

    Notes

    Serve chili topped with monterrey or pepperjack cheese, tortilla strips, sour cream, avocado and additional cilantro if desired.

    Nutrition

    Calories: 407kcalCarbohydrates: 43gProtein: 31gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 79mgSodium: 695mgPotassium: 1131mgFiber: 8gSugar: 8gVitamin A: 553IUVitamin C: 17mgCalcium: 132mgIron: 5mg
    Keyword chicken chili recipe, creamy chicken chili, creamy chicken chili recipe
    Tried this recipe?Let us know how it was!

    Recipe adapted from The Chunky Chef

    « Pumpkin Chowder
    Apple Cider Cake Recipe »

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Denise

      February 26, 2021 at 3:22 pm

      Do you drain the beans, chiles, corn et al prior to adding?

      Reply
      • burntapple

        February 27, 2021 at 9:08 pm

        Definetely yes on the beans (and rinse them too!) it’s your choice on the others. I usually drain them because I like a really thick chili but you can put them in undrained if you like a more traditional chili. Let me know how it works out!

        Reply
    2. Thomasia

      November 01, 2023 at 5:13 am

      I want to make this vegan by subbing plant milk/cheese and also using *lentils in place of the *chicken. Any idea how much lentils, volume-wise, I’ll need to take up the same amount of space as the shredded chicken would? I guess I’m curious about horses much volume the shredded chicken takes up once it’s cooked and shredded. I know this is a super random question and I’m also searching the internets but thought you might be able to help answer the question. 🙂 Also, my prayers go out to you and your family. My mom died unexpectedly last year and even though I’m an adult it is still so hard. 🙏🏻

      Reply
      • burntapple

        November 02, 2023 at 8:27 pm

        Thank you so much for your prayers. My heart goes out to you and your family too! yes, you can use dairy free substitutions for this recipe. I'm thinking that maybe 1 cup cooked lentils might substitute well for the chicken?? Try 1 cup and then go from there. If you need more lentils, you can add a little more. Thanks and let me know how it turns out! Traci

        Reply

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