There are those winter days when a regular broth-based soup just doesn’t cut it. You know the kind where the wind is howling against the windows, and you need a meal that feels like a warm, heavy blanket wrapped around your shoulders. That is exactly where this ultra-rich, velvety white chicken chili comes in.

While I love my standard stovetop version for a quick weeknight dinner, sometimes I crave something much more indulgent. I wanted a texture that was less “soup” and more “liquid gold.” After testing a few batches (and realizing that slow cooking is great but stovetop gives you better control over the creaminess), I finally nailed it. This recipe uses a “triple threat” of dairy cream cheese, heavy cream, and a finishing pat of butter to create a luxury texture that rivals any restaurant. It’s richer than chicken noodle soup and satisfying in a way that only pure comfort food can be.

Why You’ll Be Obsessed With This Velvety Bowl

This isn’t just another chicken stew; it’s an experience. The magic happens in the final ten minutes of cooking. Unlike my lighter bean-focused chili, this recipe embraces the richness. The white pepper adds a subtle, earthy heat that cuts through the dairy without being overwhelming, and the vegetables are cooked down until they almost melt away.

If you usually rely on pressure cooker recipes for speed, you’ll be surprised that this comes together on the stove in under an hour. It’s the perfect middle ground between a heavy beef stew and a light soup. Plus, it serves a crowd, making it perfect for game days or cozy family Sundays.

The Simple Ingredients You Need

We are skipping the complicated spice blends and focusing on quality basics to get that creamy white chicken chili flavor.

• Chicken Breasts: I poach them right in the broth so they stay juicy and tender.
• The “Trinity”: Onion, celery, and carrots. I dice them small so they soften completely.
• Great Northern Beans: These hold their shape better than navy beans but are creamier than cannellini.
• The Dairy Trio: Full-fat cream cheese, heavy cream, and butter. Please don’t swap these for low-fat options; the texture won’t be the same!
• White Pepper: This is my secret weapon. It gives that distinct “restaurant soup” flavor that black pepper just can’t match.

Let’s Get Cooking on the Stove

Making this white chicken chili stove top style is all about layering the flavors and being patient with the cream.

1. Poach the Chicken: I start by simmering the chicken breasts in the chicken broth. This infuses the broth with extra flavor. Once they are done, I pull them out to shred.
2. Sauté the Veggies: In the same pot, I melt some butter and cook the onions, celery, and carrots. You want them very soft no crunch allowed here!
3. Build the Broth: I add the garlic and herbs, then pour that flavorful broth back in with the beans.
4. The Creamy Transformation: This is the fun part. I lower the heat and whisk in softened cream cheese until it vanishes. Then comes the heavy cream.
5. The Glossy Finish: Right at the end, I stir in a little cold butter. It gives the chili a gorgeous sheen, similar to how I finish the sauce for my creamy enchiladas.

Easy Ways to Change It Up

I know we all have different pantry staples. If you forgot to defrost the chicken, you can absolutely use a rotisserie bird just skip the poaching step. It makes this even faster than a simple 30-minute chili.

• Make it Spicy: Add a can of diced green chiles or a pinch of cayenne if you like heat.
• The “Cream Cheese” Factor: If you love the tang of cream cheese chili, feel free to add an extra ounce or two.
• Crockpot Option: If you prefer a hands-off approach, you can adapt this for the slow cooker. Just save the dairy for the last 30 minutes, similar to my other slow cooker favorites.

Pro Tips for Perfect Texture

• Room Temp Cream Cheese: This is crucial! If you throw cold cream cheese into hot broth, it will look speckled and lumpy. Let it sit on the counter while you chop your veggies.
• Don’t Boil the Cream: Once you add the heavy cream, keep the heat on low. Boiling can cause the dairy to separate and break that beautiful emulsion.
• Shred it Fine: I like to shred the chicken fairly small so you get a little bit of meat, bean, and broth in every single spoon.

Ready to Serve?

I love serving this with a big slice of crusty bread or some crushed tortilla chips on top. It’s rich, it’s hearty, and it’s honestly one of the best things I’ve ever made in my kitchen. I hope it brings as much warmth to your home as it does to mine!

Creamy White Chicken Chili (Rich & Velvety)

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• Author: danyrecipes
• Total Time: 50 mins
• Yield: 6-8 Servings

Print Recipe

Description

Ultra-creamy white chicken chili with heavy cream, cream cheese, and butter creating a velvety, luxurious texture. Restaurant-quality comfort in a bowl. Pure indulgence for serious chili lovers.

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Ingredients

• 2–3 lbs boneless, skinless chicken breasts
• 6 cups chicken broth (low sodium)
• 1 large onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• 8 oz cream cheese, softened
• 1 cup heavy cream (or half and half)
• 4 tbsp butter
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp white pepper
• Salt to taste
• Optional: 1 cup shredded white cheddar cheese, fresh parsley, crispy bacon bits

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Instructions

1. Cook Chicken: In a large pot, bring 6 cups broth to a boil. Add chicken breasts and simmer for 15-18 minutes until cooked through. Remove chicken, shred with forks, and set aside. Reserve broth.
2. Sauté Base Vegetables: In the same pot, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add diced onion, celery, and carrots. Cook for 8-10 minutes until very soft and beginning to caramelize.
3. Add Aromatics: Add minced garlic, dried thyme, and dried oregano. Stir for 1 minute until fragrant.
4. Add Broth and Beans: Pour in reserved chicken broth and drained beans. Bring to a boil, then reduce to medium-low.
5. Add Cream Cheese: Cut softened cream cheese into chunks and stir into simmering chili until completely melted and smooth. This takes about 3-4 minutes of constant stirring.
6. Add Heavy Cream: Slowly pour in heavy cream while stirring constantly. The chili will become silky and luxurious.
7. Add Remaining Butter: Stir in remaining 2 tbsp cold butter for extra richness and sheen.
8. Add Shredded Chicken: Stir in shredded chicken and simmer for 5-10 minutes to meld flavors.
9. Adjust Seasoning: Taste and add salt and white pepper as needed. Remember cream mellows spices, so season generously.
10. Optional Cheese: If desired, stir in 1 cup shredded white cheddar for extra richness.
11. Serve: Ladle into bowls and garnish with fresh parsley, crispy bacon bits, and extra white cheddar. Serve immediately while hot and creamy.

Notes

Heavy Cream is Essential: This creates the velvety texture. Do not substitute with milk or evaporated milk.

Cream Cheese Must Be Softened: Cold cream cheese creates lumps. Leave at room temperature for 20-30 minutes before using.

Constant Stirring Matters: When adding cream cheese and cream, stir constantly to prevent separation and lumps.

White Pepper Over Black: White pepper blends seamlessly into cream sauces. Black pepper flecks show.

Butter Creates Shine: Final cold butter creates restaurant-quality glossy finish. Do not skip this step.

Vegetables Should Be Very Soft: Cook base vegetables longer than usual. Soft vegetables create creamier texture.

Low and Slow Simmering: After adding cream, keep heat at medium-low. High heat can break the cream and cause separation.

Taste Before Serving: Cream mellows flavors. You likely need more salt than you think.

Do Not Boil After Cream: Once cream is added, keep below a boil. Boiling breaks the emulsion.

Make Ahead: This chili is excellent next-day. Reheat gently over low heat, stirring frequently and adding splash of cream if needed.

Freezing Not Ideal: Cream-based soups can separate when frozen. Best served fresh or refrigerated up to 3 days.

Bacon Garnish: Crispy bacon adds textural contrast to the silky chili. Worth the effort.

White Cheddar Optional: Adds sharpness to balance the richness. Choose good quality cheese.

Fresh Parsley Finish: Bright fresh parsley cuts through richness and adds color. Always finish with it.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Main Course, Soup, Comfort Food, Creamy
• Method: Stovetop
• Cuisine: American, Comfort

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 4g
• Sodium: 880mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0.8g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 145mg

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