How do you thicken white chicken chili with flour?

I'm sure you all have seen the posts around here for wonderfully delicious white chicken chili. Usually I'd make the standard 1 lb chicken recipe of it but why not make enough to freeze and save myself some future time?

I'm looking to triple that original amount of chicken and freeze most of it. My question though is on the thickening side of things. The standard recipe seems to be 1 block of cream cheese with 1 lb of chicken. When I think of tripling that, even knowing it's spread out, it seems...excessive though I'm sure it's yummy.

Any ideas for other ways to thicken the chili beyond just adding more cream cheese? Or, is that the best creamy option because no one wants a thin chili?

Thanks all!

UPDATE: Wow guys, thank you all so much!

Thick, rich and hearty, this Creamy White Chicken Chili recipe is the ultimate in flavorful comfort food.  Made with whole ingredients that are healthy and satisfying, this easy chili recipe tastes like it simmered all day but is ready in just 30 minutes. The perfect weeknight dinner.

I’m not the biggest chili fan but add some cream cheese and chicken….and I’m in. It’s cozy and comforting….and with the temperatures starting to dip down I’m craving all the hearty recipes like this Creamy White Chicken Chili.

When all you crave is mac and cheeseand brownies, you can feel good knowing this Chicken Chili is pretty healthy so you get that dose of creaminess without all the calories!

White Chicken Chili

This easy Chicken Chili is of my favorite recipes….lightened it up just a tad and, let me just say, it’s better than the original which I never even shared here now that we’re talking about it.  This White Chicken Chili Recipe is simply phenomenal in every sense of the word and is inspired by the Chili’s version..  

It’s creamy, rich, thick, hearty, spicy, fresh and totally satisfying. And best of all…..it’s not loaded with heavy cream AND it’s totally gluten free. If you’re following a Keto diet, you could easily modify this to make it work for you, too.

I’m a huge fan of cream soups like this easy Creamy Chicken Soup that’s a huge hit here on the blog. So, I ventured in that same direction with this Creamy White Chicken Chili Recipe to try to keep the calories in check but still making sure it’s a total flavor bomb.

I’ve ordered White Chicken Chili out at restaurants and am almost always disappointed….it’s usually not that creamy and sometimes it’s not even white.  Like it’s brown….so it’s not white…so what the heck is that all about. Just call it Chicken Chili then, am I right?

Also, I’m not usually a fan of beans…..I totally left them out of my favorite Sweet and Spicy Slow Cooker Chili(which is award winning, by the way…just check out the comments!).  But this time I added one can of beans to the mix just to beef up the heartiness and it wasn’t really chili if I didn’t add beans….it was kind of just a creamy chicken soup with a southwester flair.

So, beans when in and it was a wise decision. I, also, used leftover chicken from the weekend to help make the recipe come together more quickly, you could just pick up a rotisserie chicken if you’re in a time crunch. Easy Peasy!

How To Make It

This easy White Chicken Chili is so simple to make. The secret is really in the cream cheese….and the cheddar….oh, and the half and half.  And the white beans. 🙂 You can make it on the stovetop in less than 30 minutes but it’s also fabulous as a Crockpot White Chicken Chili made in the slow cooker.

To make Stovetop White Chicken Chili:

1. In a large pot, heat the olive oil over medium high heat.

2. Add the onions to the pot and cook until softened, approximately 5 minutes.

3. Stir in the garlic and cook for 1 more minute.

4. Add the cumin, chili powder, garlic powder, cayenne, salt and pepper, stirring to combine.

5. Stir in the chicken and cornstarch, cook for 1-2 minutes, then add the lime zest, juice and beans.

6. Add the chicken stock and bring the mixture to a boil, stirring occasionally.

7. Turn the heat to low and stir in the half and half. Simmer for 1-2 minutes.

8. Stir in the cream cheese and cheddar.

9. Continue to cook the chili for 5-10 minutes longer until thickened. Season with salt and pepper to taste.

10. Serve with chopped cilantro, jalapeño slices, avocado, sour cream, tortilla chips and limes.

To make Slow Cooker White Chicken Chili:

1. In a large pot, heat the olive oil over medium high heat.

2. Add the onions to the pot and cook until softened, approximately 5 minutes.

3. Stir in the garlic and cook for 1 more minute.

4. Add the cumin, chili powder, garlic powder, cayenne, salt and pepper, stirring to combine.

5. Stir in the chicken and cornstarch, cook for 1-2 minutes, then add the lime zest, juice and beans.

6. Add the chicken stock and bring the mixture to a boil, stirring occasionally.

7. Transfer the mixture to the slow cooker.

8. Turn the heat to low, cover and cook for 2-3 hours.

9. Stir in the half and half, cream cheese and cheddar. Cover and cook for 30 minutes.

10. Remove the lid and continue to cook the chili for 5-10 minutes longer until thickened. Season with salt and pepper to taste.

11. Serve with chopped cilantro, jalapeño slices, avocado, sour cream, tortilla chips and limes.

Now you’re ready to party! Or just have a family dinner….which in my house is as loud as a party but not quite as fun.

How To Freeze It

White Chicken Chili is totally freezer friendly.  I like to make a double batch just for this reason. Freezing the chili for another dinner later in the month is such a lifesaver when things get busy.

To freeze it:

• Transfer the chili to an airtight container and place in the freezer.
• Freeze the chili for up to 2 months.
• To reheat, simply thaw the chili in a large pot on the stovetop covered with a lid over medium heat. Stir the chili, occasionally, to ensure the creaminess doesn’t break and separate.
• Top with your favorite toppings and enjoy.
• Do NOT REFREEZE leftovers of the previously frozen chicken chili.

How do you thicken White Chicken Chili?

Because this is actually White Bean Chicken Chili the addition of the beans do help thicken up the soup quite a bit. Also, the recipe calls for cornstarch (or flour works well, too, but is not gluten free) to help thicken the chili base quickly and easily.

Lastly, once you add the cream cheese you’ll start to see your chili taken on a velvety smooth texture and thicken a bit more. Stir in the cheddar and you have a pot of the BEST White Chicken Chili ever made.

AND bonus points here….this chili recipe is ready in just 30 minutes.  WHAT????  Yes, that’s right, just 30 minutes for a big ole pot of comfort that’s perfect for busy weeknights….game day…..lazy Sunday. You name it. It’s quick, it’s easy and it’s fantastic with a pile of these homemade tortilla chips. And maybe some guac.

More Easy Chili Recipes

• Super easy Sweet and Spicy Slow Cooker Chili…..award winning…like I said before. 🙂
• Easy Hot Dog Chili.…no beans, just pure bliss
• Slow Cooker Turkey and Black Bean Chili, so easy and amazing!

Or try a vegetarian version with this easy Black Bean Chili!  It’s hearty and comforting and made with pantry ingredients!

If you want a few chicken recipes to get the ball rolling early in the week and then can use the leftovers in this easy Creamy White Chicken Chili, definitely try these family favorites:

• Super easy Oven Baked Chicken Breast (tons of spices to get the party started)
• Simple Roasted Chicken Breasts…quick and easy.
• Oven Roasted Rotisserie Spiced Chicken

Looking for MORE easy family meal inspiration? Follow us over on Instagram!

Get the Recipe: Creamy White Chicken Chili Recipe

Yield: 6

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Made with whole ingredients, this Creamy White Chicken Chili recipe is simple to make and ready in 30 minutes.

• ▢ 1 tablespoon olive oil
• ▢ 1 cup diced onion
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon cumin
• ▢ 1 teaspoon ground chili powder
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon ground cayenne pepper
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 teaspoon ground pepper
• ▢ 2 1/2 cups cooked chopped chicken
• ▢ 2 tablespoons cornstarch
• ▢ zest and juice of 1 lime
• ▢ 1 15.5 ounce can small white beans, or your favorite white bean
• ▢ 2 1/2 cups low sodium chicken stock
• ▢ 2 cups half and half
• ▢ 2 ounces cream cheese, cut into small pieces
• ▢ 1/3 cup shredded white sharp cheddar

• In a large pot, heat the olive oil over medium high heat.

• Add the onions to the pot and cook until softened, approximately 5 minutes.

• Stir in the garlic and cook for 1 more minute.

• Add the cumin, chili powder, garlic powder, cayenne, salt and pepper, stirring to combine.

• Stir in the chicken and cornstarch, cook for 1-2 minutes, then add the lime zest, juice and beans.

• Add the chicken stock and bring the mixture to a boil, stirring occasionally.

• Turn the heat to low and stir in the half and half. Simmer for 1-2 minutes.

• Stir in the cream cheese and cheddar.

• Continue to cook the chili for 5-10 minutes longer until thickened. Season with salt and pepper to taste.

• Serve with chopped cilantro, jalapeño slices, avocado, sour cream, tortilla chips and limes.

Serving: 1g, Calories: 386kcal, Carbohydrates: 31g, Protein: 19g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 63mg, Sodium: 355mg, Potassium: 763mg, Fiber: 5g, Sugar: 2g, Vitamin A: 690IU, Vitamin C: 3.5mg, Calcium: 234mg, Iron: 4.2mg

Course: Dinner, lunch

Cuisine: American, Mexican

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