Creamy Dump-and-Go White Chicken Chili
A creamy, comforting white chicken chili with green chiles that’s perfect for busy nights. This dump-and-go recipe requires minimal prep and delivers rich, velvety flavor with a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes (slow cooker low) or 25 minutes (Instant Pot including release)
- Total Time: 6 hours 40 minutes (slow cooker low) or 35 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups cooked shredded chicken (about 450g), rotisserie or leftovers
- 2 cans (15 oz / 425g each) white beans (great northern or cannellini), drained and rinsed
- 1 can (4 oz / 113g) diced green chiles, mild or hot
- 3 cups (720 ml) chicken broth, homemade or low-sodium store-bought
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120 ml) sour cream or Greek yogurt (optional)
- A handful fresh cilantro, chopped (for garnish)
Instructions
- Shred about 3 cups (450g) of cooked chicken, discarding bones and skin.
- In a slow cooker or Instant Pot, combine shredded chicken, rinsed white beans, and diced green chiles.
- Add chicken broth, onion powder, garlic powder, cumin, oregano, salt, and pepper.
- Cook: For slow cooker, cover and cook on low for 6-7 hours or high for 3-4 hours. For Instant Pot, seal lid and cook on high pressure for 15 minutes, then natural release for 10 minutes.
- About 15 minutes before serving, stir in softened cream cheese until melted and creamy.
- Optionally fold in sour cream or Greek yogurt for extra richness just before serving.
- Taste and adjust seasoning with salt, pepper, or spices as needed. For thicker chili, pulse some beans with an immersion blender, keeping texture chunky.
- Garnish with chopped fresh cilantro and serve hot.
Notes
Add cream cheese late in cooking to maintain creamy texture. Soften cream cheese before adding to avoid lumps. Adjust heat with jalapeños or cayenne if desired. Use mild green chiles for less heat. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: About 1.5 cups (375
- Calories: 350
- Fat: 12
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
Keywords: white chicken chili, creamy chili, dump-and-go recipe, slow cooker chili, Instant Pot chili, easy dinner, green chiles, comfort food