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5 from 3 votes

Creamy White Chicken Chili

This healthy, delicious & creamy white chicken chili has a mouth-watering flavor that the whole family will love. Prepped & ready in under 30 minutes! Dairy and gluten-free
Prep Time10 minutes
Course: Main Dish/Soup
Cuisine: American
Diet: Gluten Free
Keyword: chicken chili, cream cheese chicken chili, creamy white chicken chili, white chicken chili
Method: Stovetop/Crockpot/Instant Pot
Servings: 6 -8 servings
Author: Ashley McCrary


  • 2 lbs boneless skinless chicken breasts trimmed of excess fat
  • 1 tablespoon ghee
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 24 oz chicken broth more or less depending on preferred consistency
  • 1 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles I do one hot, one mild
  • 1 15 oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp cumin
  • 1 tsp Italian seasoning
  • handful fresh cilantro chopped
  • 4 oz dairy-free sour cream
  • 1 8 oz container Kite Kill dairy-free cream cheese
  • 1 lime juiced
  • 1/2 tsp xanthan gum optional for thickness


  • Dairy-Free Shredded Cheese
  • Dairy-Free Sour Cream I used Forager-Whole30 Compliant
  • Tortiall chips or strips
  • Lime slice
  • Fresh cilantro
  • Jalapenos


Crockpot Method

  • Add in everything except for the cream cheese, sour cream, and lime juice into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
  • Once cooked, remove the chicken, shred and then return the chicken to the Crockpot. Add in cream cheese sour cream, and lime juice (for additional thickness add 1/2 xanthan gum and stir until thick).
  • Stir together and let cook until cream cheese is melted.
  • Serve immediately with a lime slice, dairy-free sour cream, tortilla strips, and dairy-free cheese. 


  • Cook the chicken as desired and shred. In a large pot or dutch oven over medium/high heat add the ghee. Once the ghee is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
  • Bring the saucepan down to low heat. Pour in chicken broth, corn, beans, chilies, spices, dairy-free cream cheese, and sour cream in the pot, whisking until cream cheese has melted. Throw in the handful of cilantro and shredded chicken and stir. Cook until the cream cheese has completely melted. 
  • For additional thickness add 1/2 xanthan gum and stir until thick.

Instant Pot

  • Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onions and garlic. Cook for 1-2 minutes. Stir often.
  • Press cancel to turn off the saute feature. Add the chicken breasts (whole), corn, beans, chicken broth, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes
  • Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily. 
  • Add in the dairy-free cream cheese, dairy-free sour cream, and lime juice and stir until melted and incorporated into the soup. For additional thickness add 1/2 xanthan gum and stir until thick.
  • Turn the saute function back on if the cream cheese is not melting well.


Sub 1 tablespoon tapioca or arrowroot flour dissolved in 2 tablespoons water for xanthan gum
Feel free to sub cornstarch for xanthan gum
Store in the fridge for up to 4 days and freeze for up to 3 months.