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.
I first made this white chicken chili when my family craved something warm and filling on a cold evening. The blend of cream cheese and beans creates a velvety base everyone loves, and it quickly became our chilly season favorite.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g), adds protein and substance
- Yellow onion: 1 medium, diced for foundational flavor
- Garlic: 2 cloves, minced for zing
- Jalapeño: 1, seeded and finely chopped, optional for heat
- Diced green chilies: 1 (4 oz / 115 g) can, for Southwest flavor
- Red bell pepper: 1, diced, adds color
- White beans (cannellini or great northern): 2 cans (15 oz / 425 g each), drained and rinsed
- Low-sodium chicken broth: 4 cups (950 ml), base for chili
- Heavy cream: 2/3 cup (160 ml), for creaminess
- Cream cheese: 4 oz (115 g), softened and cubed, creates richness
- Ground cumin: 1 tsp, signature chili spice
- Dried oregano: 1 tsp, aroma and depth
- Chili powder: 1/2 tsp, mild heat
- Smoked paprika: 1/2 tsp, smoky flavor
- Ground coriander: 1/4 tsp, citrusy warmth
- Salt and freshly ground black pepper: to taste
- Chopped fresh cilantro: optional garnish
- Sliced green onions: optional garnish
- Shredded Monterey Jack or cheddar cheese: optional garnish
- Lime wedges: optional garnish
Instructions
- Season and sear chicken:
- Season the chicken breasts with salt and pepper. Heat olive oil in a large Dutch oven over medium heat, sear chicken for 3-4 minutes per side until lightly golden, then remove and set aside.
- Sauté vegetables:
- Add onion, red bell pepper, and jalapeño to the pot. Sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add spices and chilies:
- Mix in green chilies, cumin, oregano, chili powder, smoked paprika, and coriander, stirring to coat vegetables.
- Add beans and broth:
- Add drained beans and pour in chicken broth. Return seared chicken to the pot.
- Simmer chili:
- 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 and finish:
- Remove chicken, shred it with two forks, and return to chili. Stir in cream cheese until melted, add heavy cream, and simmer for 5 minutes until creamy. Adjust salt and pepper.
- Garnish and serve:
- Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges as desired.
Pin My kids always ask for seconds of this chili, and it's become a staple for weekend family gatherings. It's the dish that makes everyone linger just a bit longer at the table.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains dairy from cream cheese and heavy cream. Gluten-free if using certified broth, but always check product labels for cross-contamination.
Nutritional Information
Each serving: 420 calories, 20 g total fat, 30 g carbs, and 32 g protein
Pin This creamy chicken chili is sure to warm you up and satisfy every craving. Perfect for meal-prep or a delicious dinner any night of the week.
Recipe FAQ
- → How can I add more heat to this chili?
Incorporate extra jalapeño, add cayenne pepper, or use spicier chili powder to increase the heat level.
- → What is the best way to thicken the chili?
Mash some of the white beans against the pot's side before stirring in the cream cheese to create a thicker consistency.
- → Can I use pre-cooked chicken for this dish?
Yes, rotisserie chicken works well and can be added at the shredding step to save time.
- → What garnishes complement this chili?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges all enhance flavor and appearance.
- → Is this dish suitable for gluten-free diets?
Yes, provided that certified gluten-free chicken broth is used, this dish contains no gluten ingredients.