The Easiest Way to Master Widowmaker Creamy White Chicken Chili at Home

There’s nothing quite like the cozy aroma of a rich, creamy chili wafting through the kitchen on a chilly evening. Our Widowmaker Creamy White Chicken Chili is the ultimate comfort food—spicy enough to wake up your taste buds, yet smooth and creamy from white beans and cream cheese. Whether you’re craving a hearty dinner or planning a game-day feast, this slow cooker chili comes together in under an hour, with minimal prep. You’ll love it for its bold flavor, easy steps, and the way it fills your home with warmth.

In this post, you’ll learn exactly how to make this creamy white chicken chili from start to finish, including tips for getting the perfect spice balance and creamy texture.

Ingredients for Widowmaker Creamy White Chicken Chili

For the Base

• 2 tbsp (30 ml) extra virgin olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 medium jalapeños, seeded and diced (optional for heat)

• 2 tsp (4 g) chili powder

• 1 tsp (2 g) ground cumin

• 1 tsp (2 g) paprika

• ½ tsp (1 g) cayenne pepper (adjust to taste)

For the Chicken & Beans

• 1.5 lb (680 g) chicken breasts, boneless & skinless

• 3 cups (720 ml) chicken broth

• 2 cans (15 oz / 425 g each) white beans, drained and rinsed

• 1 cup (240 ml) salsa verde

• 4 oz (115 g) cream cheese, softened

For Topping & Serving

• ½ cup (50 g) shredded Monterey Jack or Jack cheese

• ¼ cup (15 g) fresh cilantro, chopped

• 1 avocado, sliced

• ¼ cup (60 ml) sour cream

• Lime wedges (optional)

• Tortilla chips (optional, for crunch)

Substitution Options:

1. Dairy-free: Use vegan cream cheese and skip the sour cream or use a dairy-free yogurt.

2. Low-sodium: Swap chicken broth for a low-sodium or homemade version.

3. Spice adjustment: Use fewer jalapeños or omit cayenne to make it mild.

Quick Note: Before you start, gather all your ingredients and measure them out—this makes the cooking process smoother and ensures your chili turns out perfectly creamy and flavorful.

How to Make Widowmaker Creamy White Chicken Chili

Step 1 – Sauté the Aromatics

1. Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large pot over medium heat.

2. Add the onion and jalapeños, cooking for 3–4 minutes until soft and fragrant.

3. Stir in the garlic, chili powder, cumin, paprika, and cayenne, cooking for another 1 minute until spices are aromatic.

Step 2 – Add Chicken and Broth

4. Place the chicken breasts in the pot and pour in 3 cups (720 ml) of chicken broth.

5. Bring to a gentle simmer, cover, and cook for 20–25 minutes, or until the chicken is cooked through.

Step 3 – Shred the Chicken

6. Remove the chicken and pull the chicken into bite-sized pieces using two forks.

7. Return the shredded chicken to the pot, stirring to combine with the aromatic base.

Step 4 – Incorporate Beans and Cream Cheese

8. Add the white beans and salsa verde, stirring to combine.

9. Cut the cream cheese into cubes and stir in the cream cheese gradually until it melts and thickens the chili.

Step 5 – Final Simmer and Taste

10. Allow the chili to simmer gently for 5–10 minutes, stirring occasionally.

11. Taste and adjust seasoning with salt, pepper, or extra chili powder for more heat.

Step 6 – Serve with Toppings

12. Ladle the chili into bowls and garnish with sour cream, cilantro, avocado, and a sprinkle of Monterey Jack cheese.

13. Optional: Serve with tortilla chips or lime wedges for extra flavor.

Mini Recipe Info Table

Tips & Variations for Widowmaker Creamy White Chicken Chili

Helpful Cooking Tips & Common Mistakes to Avoid

1. Don’t overcook the chicken – simmer just until cooked through; overcooked chicken can become dry when shredded.

2. Warm the cream cheese before adding it to prevent clumping and ensure a smooth, creamy chili.

3. Taste and adjust spice gradually – jalapeños and cayenne can vary in heat; start mild and add more as needed.

4. Use low-sodium broth if you’re planning to add toppings like cheese or tortilla chips, so your chili isn’t too salty.

5. Stir frequently after adding beans and cream cheese to prevent sticking and to create a uniform creamy texture.

Recipe Variations

1. Vegan Version: Replace chicken with cubed tofu or jackfruit, use vegetable broth, and swap cream cheese for a vegan cream cheese.

2. Extra Spicy: Add an extra jalapeño, ½ tsp cayenne, or a chipotle pepper in adobo for smoky heat.

3. Make-Ahead Friendly: Prepare the chili a day in advance; flavors deepen overnight. Reheat on the stove over medium heat, stirring occasionally.

Storage, Freezing & Reheating

• Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.

• Freezing: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat gently on the stove over low to medium heat, stirring occasionally to maintain the creamy texture.

Personal Insights

• I’ve tested this recipe multiple times, and I’ve found that pulling the chicken instead of chopping keeps the chili tender and silky.

• My family prefers a topping of sour cream and fresh cilantro, which balances the heat beautifully and adds freshness.

Nutrition Information for Widowmaker Creamy White Chicken Chili

Here’s an approximate breakdown per serving (based on 6 servings):

• Calories: 320 kcal

• Protein: 28 g

• Carbohydrates: 20 g

• Fat: 14 g

Disclaimer: Values are estimates and can vary depending on the exact ingredients and brands you use.

Tip: If you want more precise numbers, you can use free online nutrition calculators like MyFitnessPal or VeryWell Fit. Just enter your ingredients and quantities, and the tool will generate a detailed nutritional profile.

Conclusion

Our Widowmaker Creamy White Chicken Chili is the perfect balance of creamy, spicy, and cozy—ideal for weeknight dinners, game-day gatherings, or whenever you crave comfort in a bowl. It’s easy to make, packed with flavor, and sure to impress anyone at your table.

Serve it with crusty bread, tortilla chips, or a fresh green salad for a complete meal.

Frequently Asked Questions: Widowmaker Creamy White Chicken Chili

1. Can I make this chili ahead of time?

Yes! This chili actually tastes better the next day as the flavors meld together. Prepare it fully, then store it in the fridge overnight. Reheat gently on the stove over medium heat, stirring occasionally to maintain its creamy texture.

2. How do I store leftovers?

Store leftover chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

3. Can I substitute the chicken?

Absolutely! You can use shredded rotisserie chicken, turkey, or, for a vegan option, tofu or jackfruit. Adjust cooking times slightly if needed, especially for pre-cooked proteins.

4. What if I don’t have a large pot or slow cooker?

You can use any medium saucepan or Dutch oven over the stove. Just follow the same steps, ensuring you simmer gently and stir frequently to prevent sticking.

If you have more questions about making this Widowmaker Creamy White Chicken Chili, leave a comment below—I’d love to help!