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 evening when my family asked for something comforting but a little different from classic beef chili. The combination of chicken, beans, and gentle Southwestern spices was an instant hit.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g), provides protein and flavor
- Yellow onion: 1 medium, diced, adds aromatic sweetness
- Garlic: 2 cloves, minced, for depth
- Jalapeño: Seeded and finely chopped (optional), for gentle heat
- Diced green chilies: 1 (4 oz / 115 g) can, builds flavor
- Red bell pepper: 1, diced, adds color and sweetness
- White beans (cannellini or great northern): 2 cans (15 oz / 425 g each), drained and rinsed, for creaminess
- Low-sodium chicken broth: 4 cups (950 ml), creates the chili base
- Heavy cream: 2/3 cup (160 ml), delivers extra richness
- Cream cheese: 4 oz (115 g), softened and cubed, brings creaminess
- Ground cumin: 1 tsp, earthy aromatics
- Dried oregano: 1 tsp, herbal notes
- Chili powder: 1/2 tsp, classic Southwestern flavor
- Smoked paprika: 1/2 tsp, adds depth
- Ground coriander: 1/4 tsp, citrusy undertone
- Salt and freshly ground black pepper: To taste
- Chopped fresh cilantro (optional): For garnish
- Sliced green onions (optional): For garnish
- Shredded Monterey Jack or cheddar cheese (optional): For garnish
- Lime wedges (optional): For garnish
Instructions
- Season Chicken:
- Sprinkle chicken breasts or thighs with salt and pepper.
- Sear Chicken:
- In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add chicken and sear for 3 to 4 minutes per side until lightly golden. Remove and set aside.
- Sauté Vegetables:
- Add diced onion, red bell pepper, and jalapeño to the pot. Sauté for 4 to 5 minutes until softened. Stir in garlic and cook one minute more.
- Add Spices:
- Stir in diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander to coat vegetables.
- Add Beans & Broth:
- Add drained white beans and pour in chicken broth. Return partially cooked chicken to the pot.
- Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and flavors meld.
- Shred Chicken:
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Make Creamy:
- Stir in cream cheese until melted, then add heavy cream. Simmer for 5 minutes, stirring occasionally, until chili is creamy and heated through. Adjust salt and pepper as needed.
- Serve:
- Ladle chili hot into bowls. Top with cilantro, green onions, shredded cheese, and lime wedges as desired.
Save This chili has become a favorite for Sunday family dinners, especially when we gather after busy weeks. We love customizing the garnishes for each bowl together.
Required Tools
Large Dutch oven or heavy pot, a good chef's knife and cutting board, a wooden spoon or spatula, and ladle to serve the chili easily.
Allergen Information
This recipe contains dairy from cream cheese, heavy cream, and cheese garnish. It is gluten-free if you use certified gluten-free broth and always check product labels for allergens or cross-contamination.
Nutritional Information
Each serving provides approximately 420 calories, 20 g total fat, 30 g carbohydrates, and 32 g protein.
Save Savor this creamy, flavorful twist on chicken chili at your next family dinner. Let everyone pick their own garnishes for fun and flavor.
Recipe FAQs
- → What types of beans work best in this dish?
White beans like cannellini or great northern provide a creamy, mild base that complements the spices and chicken without overpowering the dish.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs add extra moisture and flavor, making the chili even richer and tender.
- → How can I make the chili spicier?
Adding extra jalapeño or a pinch of cayenne pepper will increase the heat without changing the overall flavor profile.
- → What’s the best way to thicken the chili?
Mash some of the beans against the pot’s side before adding cream cheese to create a thicker, creamier consistency.
- → Are there good garnish options to enhance flavor?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add brightness and texture.
- → Is there a quicker method for preparing this dish?
Using rotisserie chicken allows you to skip cooking the chicken and shred it directly into the chili in the final steps.