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Creamy White Chicken Chili

Name: Tomato & Garlic Confit Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Sweet tomatoes; 2 heads of garlic; 1 shallot, sliced; Fresh rosemary; 1 ½ cups extra virgin olive oil; ½ cup heavy cream; ½ cup parmesan, freshly grated; ¼ cup pasta water; 1 box Rigatoni pasta, cooked al dente; Kosher salt; Black pepper

Soup season is the best, and my easy crockpot white chicken chili is one of my favorites! It’s cozy, has a little hint of heat, yet still very creamy. It’s great for large groups, or for leftovers and meal preps!

Easy & Creamy White Chicken Chili

Have you ever tried making a white chicken chili? It’s a yummy version of the classic beef chili that is perfect for those who like chicken or prefer a creamier soup. This recipe is easy to make- just put everything in a crockpot and let it cook for eight hours. You can also use rotisserie or precooked chicken if you want to save time. Adding cream cheese and cheddar cheese makes this chili extra creamy, while chilis, poblanos, and jalapeño add some spice. You can customize it to your liking by adding toppings like avocado, tortilla chips, cheese, and cilantro. This chili is great to eat any time of the year, even when it’s warm outside. It’s delicious, and everyone loves it!

Ingredients You'll need for White chicken chili

Chicken breast or thighs
Chicken stock
Cream cheese
White onion
Garlic
Green chilis
Poblano peppers
White beans

Frozen corn
Salsa verde
Cheddar cheese
Lime juice
Cilantro
Kosher salt and black pepper
Seasonings
Jalapeño

How to Make White Chicken Chili

The best part about this white chicken chili recipe is that it is incredibly easy. It’s also gluten free, great for large groups, or perfect for meal prep!

step 1:

Start by adding the chicken to the bottom of the crockpot, and add the seasonings over top. Add the onion, garlic, corn, and beans, then pour in the chicken broth.

step 2:

Next add in the canned green chilis and salsa verde. Mix, then cover with the lid and cook on low for 7 hours.

step 3:

After 6 hours remove the lid and shred the chicken — it should pull apart easily! Add the cheddar cheese, stirring to let it melt into the chili. Cook for another hour. Once done, spoon into bowls and top with sliced jalapeño, cilantro, sour cream, and more cheese (or any toppings you want!).

This white chicken chili is guaranteed to keep you warm and comforted this fall and holiday season.

Tips for White chicken chili

Dairy-free option: you can use dairy-free cream cheese and omit the cheddar cheese if you need this to be dairy-free. It won’t be as creamy without the extra cheese, but it still has a great depth of flavor.
Spice level: be sure to remove the ribs and seeds of the poblanos before you add them to the chili! You also can omit the jalapeños as well, as they can be really spicy.
Great for meal prep: this recipe makes about 6 large servings! It’s great for large groups and meal prep. Whenever I make white chicken chili, we eat it for a few days!
Toppings: I prefer cilantro, jalapeños, and extra cheese with my white chicken chili. I’ve also used sour cream, tortilla strips, and avocado! You can make this your own by using any toppings you want.

Tomato & Garlic Confit Pasta

Author: Meg Brooks
Total Time: 30 minutes
Yield: 6 1x

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Ingredients

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Sweet tomatoes
2 heads of garlic
1 shallot, sliced
Fresh rosemary
1 ½ cups extra virgin olive oil
½ cup heavy cream
½ cup parmesan, freshly grated
¼ cup pasta water
1 box Rigatoni pasta, cooked al dente
Kosher salt
Black pepper

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Instructions

Preheat the oven to 250 degrees. Peel the garlic cloves from both heads of garlic.
In an oven-safe skillet, add garlic, tomatoes, olive oil, salt, pepper, and rosemary.
Bake covered for an hour and a half. Remove the lid, and cook for another 30 minutes.
Add the heavy cream and water, and either add to a blender or use an immersion blender to blend, making a creamy pasta sauce.
Add parmesan cheese and pasta, tossing to combine. Plate and serve with more cheese (if desired) — and enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes

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