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 snowy night, and it quickly became one of my family's favorite meals for busy weeknights. The spices fill the kitchen with warmth, and everyone loves customizing their bowl with garnishes.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and finely chopped (optional, for heat)
- Diced green chilies: 1 (4 oz / 115 g) can
- Red bell pepper: 1, diced
- White beans: 2 cans (15 oz / 425 g each), drained and rinsed (cannellini or great northern)
- 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
- Garnishes (optional): Chopped fresh cilantro, sliced green onions, shredded 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 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.
- Sauté 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 Spices:
- 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 Creamy Elements:
- 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.
- Garnish & Serve:
- Serve hot, garnished with your choice of cilantro, green onions, shredded cheese, and lime wedges.
Save Sharing this meal brings everyone together, passing bowls around the table while the chili warms us up. Even picky eaters always come back for seconds.
Allergen Information
Contains dairy including cream cheese and heavy cream. No gluten-containing ingredients if you use certified gluten-free chicken broth. Always check labels of broth, canned beans, and dairy for allergens or cross-contamination.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Nutritional Information
Per serving: Calories 420, Total Fat 20 g, Carbohydrates 30 g, Protein 32 g
Save Serve with cornbread or tortilla chips for a dinner everyone will love. The leftovers taste even better the next day!
Recipe Help
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs provide tender, juicy meat that shreds well after cooking.
- → Can I adjust the heat level in this chili?
Yes, you can add or remove jalapeño or include cayenne pepper to customize the spiciness to your taste.
- → How can I make the chili thicker?
Mashing some of the white beans before adding the cream cheese helps to thicken the texture naturally.
- → What garnishes complement this creamy chili?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add brightness and extra flavor.
- → Is it possible to use pre-cooked chicken?
Yes, substituting rotisserie chicken by adding it after shredding streamlines preparation without compromising flavor.