1-First Step: Mise en Place Start by getting everything ready, which takes about 10 15 minutes, to make the process smooth. Trim and dice 1 pound of boneless skinless chicken breasts, then drain and rinse two 15-ounce cans of great Northern beans. Chop 1 yellow onion and mince 2 cloves garlic, and prepare two 4-ounce cans of diced green chiles or use fresh ones if you prefer. For adaptations, if you’re going vegan, prepare extra beans or press and cube firm tofu now. Measure out spices like 1 teaspoon salt and 1 teaspoon cumin, and have 24 ounces of low-sodium chicken broth ready to ensure your creamy white chicken chili comes together effortlessly.

2-Second Step: Sauté Aromatics Heat 2 tablespoons of butter and olive oil in a large pot over medium heat for 5 7 minutes. Add the diced yellow onion and sauté until it’s translucent, about 4 5 minutes, then toss in the minced garlic and cook for another 30 60 seconds until fragrant. Stir in the spices 1 teaspoon cumin and 3/4 teaspoon oregano to bloom their flavors. If using an Instant Pot, switch to sauté mode and deglaze the pot afterward to keep the base flavorful for your creamy white chicken chili.

3-Third Step: Brown the Protein Once the aromatics are done, add the diced chicken breasts and cook for 5 8 minutes until lightly browned but not fully cooked. This step adds depth to the creamy white chicken chili, enhancing its rich taste. For vegetarian options, sear the tofu or tempeh here to develop a nice texture that mimics the chicken’s heartiness. Continue with adding the liquids in the next step to build the flavors steadily.

4-Fourth Step: Add Liquids, Beans, and Chiles Pour in 24 ounces of low-sodium chicken broth and scrape up any bits from the pot for extra flavor, then add the drained beans, green chiles, and one 15-ounce can of whole kernel corn. Bring everything to a gentle simmer, which takes about 2 3 minutes of prep. For Instant Pot users, seal the pot and set it to high pressure for 8 minutes to meld the ingredients perfectly in your creamy chicken stew.

5-Fifth Step: Simmer to Meld Flavors Reduce the heat and simmer uncovered for 15 25 minutes, stirring occasionally to let the flavors blend. For a thicker creamy white chicken chili, mash a cup of beans in the pot or use an immersion blender on part of the mixture. Adjust timing for alternative proteins, like shorter simmers for tofu, to maintain the dish’s inclusive nature.

6-Sixth Step: Finish with Creamy Component Off the heat, stir in 4 ounces of softened reduced-fat cream cheese and 1/4 cup half and half for that signature creaminess, taking 3 5 minutes. For lower-calorie versions, use plain Greek yogurt tempered with hot broth first. Taste and adjust seasonings, ensuring everything is just right for your creamy white chicken chili.

7-Final Step: Serve and Garnish Ladle the chili into bowls and add toppings like fresh cilantro or sliced avocado. For quick variants, use a slow cooker on low for 4 6 hours or an Instant Pot for 8 10 minutes, always adding dairy off-heat. Reheat to 165°F for safety, adapting for vegan needs to keep it versatile. For more chicken ideas, check out our simple chicken breast recipes on the blog.