Creamy White Chicken Chili

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 white chicken chili, my family could not stop asking for seconds and it’s become our go-to meal every fall and winter.

Ingredients

• Boneless, skinless chicken breasts or thighs: 1 lb (450 g)
• Medium yellow onion, diced: 1
• Garlic, minced: 2 cloves
• Jalapeño, seeded and finely chopped (optional): 1
• Diced green chilies: 1 (4 oz / 115 g) can
• Red bell pepper, diced: 1
• White beans (cannellini or great northern), drained and rinsed: 2 cans (15 oz / 425 g each)
• Low-sodium chicken broth: 4 cups (950 ml)
• Heavy cream: 2/3 cup (160 ml)
• Cream cheese, softened and cubed: 4 oz (115 g)
• 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
• 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 the chicken:

Season the chicken breasts with salt and pepper.

Sear the chicken:

In a large Dutch oven or heavy pot, heat oil over medium heat. Add chicken and sear for 3 to 4 minutes per side until lightly golden. Remove and set aside.

Sauté vegetables:

In the same pot, add onion, red bell pepper, and jalapeño. Sauté 4 to 5 minutes until softened. Stir in garlic and cook 1 minute more.

Add spices and chilies:

Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables in spices.

Add beans and broth:

Add drained 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 or until chicken is fully cooked and flavors meld.

Shred chicken:

Remove chicken, shred with two forks, and return to pot.

Add cream cheese and cream:

Stir in cream cheese until melted, then add heavy cream. Simmer 5 more minutes, stirring occasionally, until chili is creamy and heated through. Adjust seasoning.

Serve:

Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges.

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My kids love topping theirs with extra cheese and a squeeze of lime—it’s a dinner everyone can help customize 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. If using certified gluten-free broth, this chili is gluten-free. Always read labels for potential allergens in packaged ingredients.

Nutritional Information

Per serving: 420 calories, 20 g fat, 30 g carbohydrates, 32 g protein.

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Enjoy this creamy white chicken chili for a cozy dinner or a festive family gathering—each bowl is pure comfort.

Recipe FAQ

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs provide tender meat that absorbs the flavors well. Thighs add extra juiciness.

→ Can I adjust the spice level?

Yes, adding more jalapeño or a pinch of cayenne will increase heat, while omitting jalapeño keeps it milder.

→ How do I make the chili thicker?

Mash some of the beans against the side of the pot before adding cream cheese to create a thicker texture.

→ Are there gluten-free options?

Using certified gluten-free chicken broth ensures the dish remains gluten-free.

→ What garnishes complement this dish?

Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add brightness and texture.

→ Can I save time using pre-cooked chicken?

Yes, substituting rotisserie chicken added after shredding shortens cooking time while maintaining flavor.