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.
This creamy white chicken chili became a favorite after I was searching for a hearty alternative to traditional red chili. The combination of mild heat, hearty beans, and creaminess makes it a frequent request with family and friends whenever the weather turns cool.
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 (cannellini or great northern): 2 cans (15 oz / 425 g each), drained and rinsed
- Low-sodium chicken broth: 4 cups (950 ml)
- 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
- Chopped fresh cilantro: Optional garnish
- Sliced green onions: Optional garnish
- Shredded Monterey Jack or cheddar cheese: Optional garnish
- Lime wedges: Optional 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 2 tbsp olive oil over medium heat. Add the chicken and sear for 3-4 minutes per side until lightly golden (they need not be fully cooked). Remove and set aside.
- Cook the vegetables:
- In the same pot, add the onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Add spices:
- Add the green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables with the spices.
- Add beans and broth:
- Add the drained beans and pour in the chicken broth. Return the partially cooked chicken to the pot.
- Simmer:
- 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 from the pot, shred with two forks, and return to the chili.
- Stir in dairy:
- Stir in the cream cheese until fully melted, then add the heavy cream. Simmer for 5 more minutes, stirring occasionally, until the chili is creamy and heated through. Adjust seasoning with salt and pepper as needed.
- Garnish and serve:
- Serve hot, garnished with your choice of cilantro, green onions, shredded cheese, and lime wedges.
Save This chili is now our go-to for casual get-togethers with cousins. Everyone customizes their bowl with favorite toppings and it's always a hit around the dinner table.
Required Tools
Large Dutch oven or heavy pot, chef's knife and cutting board, wooden spoon or spatula, and ladle make preparation and serving simple.
Allergen Information
Contains dairy ingredients including cream cheese and heavy cream. Suitable for gluten-free diets when certified gluten-free broth is used and all labels are checked for potential allergens or cross-contamination.
Nutritional Information (per serving)
Calories: 420. Total Fat: 20 g. Carbohydrates: 30 g. Protein: 32 g.
Save Try this creamy chili for a satisfying meal any night of the week. The flavorful leftovers taste even better the next day.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs provide a juicier, more tender texture and work well in this dish.
- → What types of beans are best for this dish?
Cannellini or great northern white beans are ideal for their creamy texture and mild flavor.
- → How can I adjust the heat level?
Omitting the jalapeño will reduce heat; add extra jalapeño or a pinch of cayenne for more spice.
- → Is there a way to make it thicker?
Mash some of the beans against the pot side before adding cream cheese to thicken the consistency.
- → What are good serving suggestions?
This dish pairs well with cornbread or tortilla chips for added texture and flavor.