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 rainy weeknight when everyone wanted something hearty but not too spicy. The beans and cream cheese mellow the flavors beautifully while chicken and broth give the dish its comforting warmth. It quickly became a family favorite and is a lifesaver when I need a crowd-pleasing meal fast.
Ingredients
- Boneless skinless chicken breasts or thighs (1 lb 450 g): Provides a tender protein base for the chili
- Yellow onion (1 medium diced): Adds aromatic sweetness
- Garlic (2 cloves minced): Brings deep flavor
- Jalapeño (1 seeded and finely chopped optional): Optional for heat
- Diced green chilies (1 4 oz 115 g can): Offers mild spice and flavor
- Red bell pepper (1 diced): Provides color and natural sweetness
- White beans (2 cans 15 oz 425 g each drained and rinsed): Gives creaminess and body to the chili
- Low-sodium chicken broth (4 cups 950 ml): The flavorful liquid base
- Heavy cream (2/3 cup 160 ml): Makes the chili rich and creamy
- Cream cheese (4 oz 115 g softened and cubed): Adds tang and silkiness
- Ground cumin (1 tsp): Signature Southwestern warmth
- Dried oregano (1 tsp): Herbal depth
- Chili powder (1/2 tsp): Mild heat
- Smoked paprika (1/2 tsp): Smoky undertone
- Ground coriander (1/4 tsp): Earthy herbal notes
- Salt and freshly ground black pepper to taste: Balances all flavors
- Chopped fresh cilantro optional garnish: Brightens the chili
- Sliced green onions optional garnish: Fresh flavor
- Shredded Monterey Jack or cheddar cheese optional garnish: Melty topping
- Lime wedges optional: A citrusy finish
Instructions
- Season the chicken:
- Sprinkle chicken breasts or thighs with salt and freshly ground black pepper on both sides.
- Sear the chicken:
- In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium heat. Add chicken and sear for 3 to 4 minutes per side until lightly golden. Remove chicken and set aside.
- Sauté the vegetables:
- In the same pot, add the diced onion, red bell pepper, and jalapeño. Sauté for 4 to 5 minutes until vegetables are softened. Stir in garlic and cook 1 minute longer.
- Add spices and chilies:
- Add diced green chilies, ground cumin, dried oregano, chili powder, smoked paprika, and ground coriander. Stir to coat vegetables evenly with spices.
- Add beans and broth:
- Add drained and rinsed white beans and pour in chicken broth. Return seared chicken to the pot.
- Simmer the chili:
- Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and flavors meld.
- Shred and return chicken:
- Remove chicken pieces, shred with two forks, and return shredded chicken to the pot.
- Add cream cheese and cream:
- Stir in softened cream cheese until completely melted, then add heavy cream. Simmer 5 minutes more, stirring occasionally, until chili is creamy and smooth. Adjust salt and pepper if needed.
- Serve and garnish:
- Ladle hot chili into bowls and garnish with cilantro, green onions, shredded cheese, and lime wedges as desired.
Save This chili is always a hit when we gather for game nights or need something cozy after soccer practice. Even picky eaters go back for seconds and everyone adds their own favorite toppings for fun.
Serving Suggestions
Serve with warm cornbread, tortilla chips, or over rice for a more filling meal. Top with avocado slices or a drizzle of hot sauce if you prefer extra flavor.
Allergen & Diet Information
Contains dairy (cream cheese, heavy cream, optional cheese garnish). Gluten-free if using certified gluten-free broth. Always check ingredient labels for allergen info or cross-contamination.
Nutrition Facts
Each serving provides approximately 420 calories, 20 g fat, 30 g carbohydrates, and 32 g protein. These values can vary with portion size and garnishes used.
Save This creamy chili is sure to warm everyone up and please a crowd. Enjoy the comfort with your favorite toppings and sides.
Recipe Guide
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs both work well, offering tender texture and absorbing the spices nicely.
- → Can I adjust the spice level?
Yes, add more jalapeño or a pinch of cayenne to increase heat, or omit jalapeño for a milder flavor.
- → How can I make the chili creamier?
Mashing some beans before stirring in cream cheese enhances thickness and creaminess smoothly.
- → Are there good garnishes for this dish?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges complement it beautifully.
- → Is there a quick cooking shortcut?
Using rotisserie chicken added near the end speeds preparation without sacrificing flavor.