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Creamy White Chicken Chili with Pumpkin

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A creamy slow cooker white chicken chili with pumpkin that’s velvety, subtly sweet, and perfect for fall. This easy recipe uses pantry-friendly ingredients and is kid-approved, making it ideal for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 ounces) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, crushed tortilla chips, pickled jalapeños

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer ingredients in the slow cooker: Place chicken breasts in the bottom. Add diced onion, minced garlic, drained beans, frozen corn, and diced green chiles. Sprinkle cumin, chili powder, oregano, smoked paprika, salt, and pepper over everything.
  3. Add the liquids: Pour chicken broth and pumpkin puree over the top. Do not stir.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks or a hand mixer. Return shredded chicken to the pot.
  6. Thicken the chili: Scoop out about 1 cup of beans and liquid, puree with an immersion blender or regular blender until smooth, then stir back into the slow cooker.
  7. Add the cream cheese: Cut softened cream cheese into small cubes, add to chili, and stir until completely melted and incorporated (about 2-3 minutes).
  8. Taste and adjust: Adjust salt, heat, or add a squeeze of lime as needed.
  9. Serve and garnish: Ladle into bowls and top with fresh cilantro, shredded cheese, sliced avocado, and a lime wedge.

Notes

Don’t skip the bean puree step for creamy texture. Use room temperature cream cheese to avoid clumping. Season in layers—adjust salt after adding cream cheese. For a dairy-free version, substitute cream cheese with ½ cup full-fat coconut milk. Chili thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: white chicken chili, pumpkin chili, slow cooker chili, creamy chili, fall chili, easy chili recipe

Find it online: https://merrymorsel.com/creamy-white-chicken-chili-with-pumpkin/