Save A rich and comforting chili featuring tender chicken, creamy white beans, and a medley of Southwestern spices—perfect for chilly nights or easy weeknight dinners.
The first time I made this creamy white chicken chili, it quickly became a family favorite. Every bowl is packed with flavor, and the blend of tender chicken and mellow white beans makes for a comforting meal everyone enjoys.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g)
- Yellow onion (diced): 1 medium
- Garlic (minced): 2 cloves
- Jalapeño (seeded, chopped): 1 (optional)
- Diced green chilies: 1 (4 oz / 115 g) can
- Red bell pepper (diced): 1
- White beans: 2 cans (15 oz / 425 g each: cannellini or great northern), drained, rinsed
- Low-sodium chicken broth: 4 cups (950 ml)
- Heavy cream: 2/3 cup (160 ml)
- Cream cheese (softened, cubed): 4 oz (115 g)
- Ground cumin: 1 tsp
- Dried oregano: 1 tsp
- Chili powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Ground coriander: 1/4 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Optional garnishes: Fresh cilantro, green onions, Monterey Jack or cheddar cheese, lime wedges
Instructions
- Season Chicken:
- Season the chicken breasts with salt and pepper.
- Sear Chicken:
- In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the chicken and sear for 3 to 4 minutes per side until lightly golden. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add onion, red bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add Spices:
- Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables.
- Add Beans & Broth:
- Add white beans and pour in chicken broth. Return the chicken to the pot.
- Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes, until chicken is cooked and flavors meld.
- Shred Chicken:
- Remove chicken from pot, shred with two forks, then return to the chili.
- Make Chili Creamy:
- Stir in cream cheese until fully melted, then add heavy cream. Simmer for 5 minutes, stirring, until creamy and heated through. Adjust seasoning.
- Serve:
- Serve hot, with cilantro, green onions, shredded cheese, and lime wedges, if desired.
Save Every time I dish up this chili, my kids gather quickly around the table. It brings the family together on chilly evenings and is especially popular when paired with warm cornbread.
Required Tools
Large Dutch oven (or heavy pot), chef's knife, cutting board, wooden spoon or spatula, ladle
Allergen Information
Recipe includes dairy (cream cheese, heavy cream, optional cheese garnish). No gluten ingredients if you pick certified gluten-free chicken broth. Always check food labels for allergens and cross-contamination.
Nutritional Information (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g
Save Serve this creamy chili hot with plenty of garnishes for a truly satisfying comfort meal. Enjoy any leftovers the next day—they get even better!
Recipe Questions & Answers
- → What type of beans work best in this chili?
Cannellini or great northern white beans provide creaminess and mild flavor, enhancing the chili’s texture without overpowering it.
- → Can I make this dish spicier?
Yes, adding extra jalapeño or a pinch of cayenne pepper will elevate the heat, balancing well with the creamy base.
- → What cooking pot is recommended?
A large Dutch oven or heavy-bottomed pot helps evenly cook and simmer the ingredients, preventing sticking and promoting rich flavor development.
- → How can I thicken the chili?
Mashing a portion of the beans before adding the cream cheese naturally thickens the chili while maintaining its creamy consistency.
- → Are there good substitutions for fresh chicken?
Rotisserie chicken can be used for convenience—add it shredded towards the end to maintain texture and flavor.