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.
I created this creamy white chicken chili for a cozy weekend dinner when my family craved something heartwarming but not too spicy. The blend of beans and gentle spices became an instant hit, and now it's a beloved staple during colder months.
Ingredients
- Boneless skinless chicken breasts or thighs: 1 lb (450 g)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Jalapeño (optional): 1, seeded and finely chopped
- Diced green chilies: 1 (4 oz / 115 g) can
- Red bell pepper: 1, diced
- White beans (cannellini or great northern): 2 cans (15 oz / 425 g each), drained and rinsed
- Low-sodium chicken broth: 4 cups (950 ml)
- Heavy cream: 2/3 cup (160 ml)
- Cream cheese: 4 oz (115 g), softened and cubed
- 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
- Chopped fresh cilantro: For garnish (optional)
- Sliced green onions: For garnish (optional)
- Shredded Monterey Jack or cheddar cheese: For garnish (optional)
- Lime wedges: For garnish (optional)
Instructions
- Season Chicken:
- Season the chicken breasts with salt and pepper.
- Sear Chicken:
- In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium heat. Add the chicken and sear for 3-4 minutes per side until lightly golden. Remove and set aside.
- Sauté Vegetables:
- Add the onion, red bell pepper, and jalapeño to the pot. Sauté for 4-5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Add Spices & Chilies:
- Add the green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables with the spices.
- Add Beans & Broth:
- Add the drained beans and pour in the chicken broth. Return the partially cooked chicken to the pot.
- Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, or until chicken is fully cooked and flavors meld.
- Shred Chicken:
- Remove chicken from the pot, shred with two forks, and return to the chili.
- Add Cream:
- Stir in the cream cheese until fully melted, then add the heavy cream. Simmer for 5 more minutes, stirring occasionally, until the chili is creamy and heated through. Adjust seasoning with salt and pepper as needed.
- Serve:
- Serve hot, garnished with your choice of cilantro, green onions, shredded cheese, and lime wedges.
Save When I serve this chili for my family on a cold day, everyone eagerly gathers with their favorite toppings and side of crunchy tortilla chips. The aroma alone brings everyone to the kitchen before it even finishes simmering!
Required Tools
Large Dutch oven or heavy pot, chef's knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains dairy (cream cheese, heavy cream, optional cheese garnish). No gluten-containing ingredients if using certified gluten-free chicken broth. Always check labels of broth, canned beans, and dairy for allergens or cross-contamination.
Nutritional Information
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g per serving
Save This creamy white chicken chili is sure to warm you up and please a crowd. Don't forget your favorite toppings for maximum comfort!
Recipe FAQ
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken can be added at the shredding step to save time without sacrificing flavor.
- → How do I make the chili thicker?
Mash some of the white beans against the pot's side before stirring in the cream cheese to create a thicker consistency.
- → What can I use to add heat to the chili?
Additional jalapeño peppers or a pinch of cayenne pepper can be added to increase spiciness.
- → Are there gluten-free options for this dish?
Using certified gluten-free chicken broth ensures this dish remains gluten-free.
- → What garnishes complement this chili?
Chopped cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add fresh and tangy notes.