Pin it 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.
On cool evenings, nothing satisfies quite like a bowl of creamy white chicken chili. I first tried this recipe on a busy weeknight and was amazed at how silky and hearty the broth became after simmering with the cream cheese and heavy cream. The blend of spices, beans, and tender chicken always hits the spot.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g), trimmed
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and finely chopped (optional, for more heat)
- Diced green chilies: 1 (4 oz / 115 g) can
- Red bell pepper: 1, diced
- White beans: 2 cans (15 oz / 425 g each), cannellini or great northern, drained and rinsed
- Chicken broth: 4 cups (950 ml), low-sodium
- 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
- Garnishes (optional): Chopped fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges
Instructions
- Prep and season chicken:
- Season chicken breasts or thighs with salt and pepper.
- Sear chicken:
- In a large Dutch oven, heat 2 tbsp olive oil over medium. Add the chicken and sear for 3-4 minutes on each side until lightly golden but not fully cooked. Remove and set aside.
- Sauté vegetables:
- In the same pot, add onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add spices and chiles:
- Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables in spices.
- Add beans and broth:
- Add drained beans and chicken broth. Return chicken to the pot.
- Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until chicken is cooked through.
- Shred chicken:
- Remove chicken, shred with two forks, and return to the pot.
- Make creamy:
- Stir in cream cheese until melted, then add heavy cream. Simmer 5 more minutes, stirring, until chili is creamy and heated. Adjust salt and pepper.
- Serve:
- Serve hot with optional garnishes: cilantro, green onions, shredded cheese, lime wedges.
Pin it This white chicken chili became a favorite after I made it for my family on a snowy weekend. My kids love adding their own cheese and squeezing lime wedges over their bowls while we eat together at the table.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains dairy (cream cheese, heavy cream, optional cheese garnish). If using certified gluten-free broth, no gluten-containing ingredients. Always check labels.
Nutritional Information (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g
Pin it This chili is delicious reheated and perfect for sharing. Enjoy a comforting meal that comes together quickly and pleases every palate.
Recipe FAQs
- → What type of beans work best in this chili?
Cannellini or great northern white beans are ideal for their creamy texture and mild flavor that complement the spices and chicken.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs offer a juicier texture and rich flavor, enhancing the chili's heartiness.
- → How can I adjust the spiciness of the chili?
Add more jalapeño or a pinch of cayenne pepper for extra heat, or omit jalapeño to keep it mild.
- → Is there an easy way to thicken the chili?
Mash some beans against the pot’s side before adding cream cheese to create a thicker, creamier consistency.
- → What garnishes work well with this chili?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add brightness and depth.
- → Can I prepare this chili ahead of time?
Yes, flavors deepen when refrigerated overnight. Reheat gently on the stove, adding a splash of broth if needed.