Pin this 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 first made this creamy white chicken chili on a busy weeknight when my family was craving something warm but not too heavy. The blend of spices, creamy base, and tender chicken instantly made it a staple at our dinner table.
Ingredients
- Proteins: 1 lb (450 g) boneless, skinless chicken breasts or thighs
- Vegetables: 1 medium yellow onion, diced, 2 cloves garlic, minced, 1 jalapeño, seeded and finely chopped (optional, for heat), 1 (4 oz / 115 g) can diced green chilies, 1 red bell pepper, diced
- Beans & Broth: 2 cans (15 oz / 425 g each) white beans (cannellini or great northern), drained and rinsed, 4 cups (950 ml) low-sodium chicken broth
- Dairy: 2/3 cup (160 ml) heavy cream, 4 oz (115 g) cream cheese, softened and cubed
- Spices & Seasonings: 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp ground coriander, 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 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 (they need not be fully cooked). Remove and set aside.
- Cook Vegetables:
- In the same pot, add the onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Add Flavor:
- Add the green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables with the spices.
- Combine:
- 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.
- Make Creamy:
- 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.
Pin this My kids love to top their bowls with cheese and a squeeze of lime, and it's always fun to gather around the table sharing stories while the pot of chili simmers.
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 (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g
Pin this This chili is perfect for meal prep and always tastes even better the next day. Enjoy the creamy texture and zesty flavors with every comforting spoonful.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.
- → How can I make the chili spicier?
Increase the jalapeño amount or add a pinch of cayenne pepper for more heat.
- → What is the best way to thicken the chili?
Mash some of the white beans against the pot sides before stirring in the cream cheese to thicken the consistency.
- → Can I prepare this using rotisserie chicken?
Absolutely, add shredded rotisserie chicken at the end to save cooking time.
- → What garnishes complement this dish?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges enhance the flavors beautifully.