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 first made this creamy white chicken chili on a cold weeknight when I wanted something that felt both comforting and a little bit exciting. The combination of creamy broth, beans, and subtle Southwestern spices always brings everyone to the 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 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 chicken and sear for 3, 4 minutes per side until lightly golden (they need not be 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:
- Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables with spices.
- Add Beans & Broth:
- Add drained beans and chicken broth. Return 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 pot, shred with two forks, return to chili.
- Make Creamy:
- Stir in cream cheese until fully melted, then add heavy cream. Simmer for 5 more minutes, stirring occasionally, until chili is creamy and heated through. Adjust seasoning as needed.
- Serve:
- Serve hot, garnished with your choice of cilantro, green onions, shredded cheese, and lime wedges.
Save This creamy chili quickly became a favorite for our family get-togethers. There's usually a scramble for seconds, especially when someone brings homemade cornbread to 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). 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.
Save This chili warms you up in every sense, and tastes even better the next day. Enjoy it with family and friends!
Recipe FAQ Section
- → How can I make the chili thicker?
Mash some of the beans against the pot's side before adding the cream cheese to create a thicker texture.
- → Can I use rotisserie chicken instead of raw chicken?
Yes, adding shredded rotisserie chicken after cooking the vegetables speeds up preparation.
- → What is the role of cream cheese and heavy cream in this dish?
They add richness and a creamy texture that balances the spices and hearty ingredients.
- → How spicy is this dish and can it be adjusted?
The heat level is mild to moderate, adjustable by the amount of jalapeño or cayenne pepper added.
- → What garnishes complement the chili best?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add brightness and layers of flavor.
- → Is this suitable for gluten-free diets?
Using certified gluten-free chicken broth and checking canned goods ensures this dish fits gluten-free needs.