Pin 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.
The first time I made this creamy white chicken chili was for a family dinner on an unexpectedly cool spring evening. Each spoonful was both familiar and exciting thanks to the balance of tangy, cheesy broth and the warmth of Southwestern spices.
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
- Chicken broth: 4 cups (950 ml), low-sodium
- 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 the chicken:
- Sprinkle the chicken breasts or thighs with salt and pepper.
- Sear the 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 each side until lightly golden, then remove and set aside.
- Sauté vegetables:
- In the same pot, add onion, red bell pepper, and jalapeño. Cook for 4-5 minutes until softened, stir in garlic and cook 1 minute more.
- Add chilies & spices:
- Add diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables with the spices.
- Add beans & broth:
- Add drained beans and chicken broth to the pot. Return the chicken.
- Simmer:
- Bring to a gentle boil, reduce heat, and simmer uncovered for 15-20 minutes until chicken is fully cooked and flavors meld.
- Shred chicken:
- Remove chicken, shred with two forks, and return to the chili.
- Add dairy:
- Stir in cubed cream cheese until melted, then add heavy cream. Simmer for 5 minutes, stirring occasionally, until creamy and heated through. Adjust seasoning as needed.
- Serve:
- Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges as desired.
Pin This chili quickly became a weeknight staple in our home, especially when my kids help with the garnishes. Sharing it around the table always brings extra warmth.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
This chili contains dairy from cream cheese, heavy cream, and optional cheese garnish. Always check ingredient labels for potential cross-contamination.
Nutritional Information
Per serving: 420 calories, 20 g total fat, 30 g carbohydrates, 32 g protein
Pin Enjoy this creamy white chicken chili for a comforting dinner, and savor the leftovers for a cozy lunch tomorrow.
Recipe Q&A
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs both provide tender, juicy pieces that absorb spices well.
- → Can I make this spicier?
Yes, add more jalapeño or a pinch of cayenne pepper for extra heat without overpowering the creamy base.
- → How do I thicken the chili?
Mash some of the white beans against the side of the pot before stirring in the cream cheese for a thicker consistency.
- → What garnishes enhance the flavor?
Fresh cilantro, sliced green onions, shredded cheese, and lime wedges add brightness and balance to the rich chili.
- → Can I use rotisserie chicken?
Yes, substitute cooked rotisserie chicken added after shredding for a faster preparation time.
