Pin it 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 on a cold Sunday evening, and it instantly became a family favorite. The blend of warm spices and creamy broth makes it especially satisfying after a long day.
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
- Prep Chicken:
- Season the chicken breasts with salt and pepper.
- Sear 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.
- Sauté 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 green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables.
- Add Beans & Broth:
- Add the drained beans and pour in the chicken broth. Return 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:
- Remove chicken from the pot, shred with two forks, then return to the chili.
- Finish with Dairy:
- Stir in the cream cheese until melted, then add heavy cream. Simmer for 5 more minutes, stirring occasionally, until creamy and heated through. Adjust seasoning as needed.
- Serve:
- Serve hot, with cilantro, green onions, shredded cheese, and lime wedges as optional garnishes.
Pin it Everyone gathers eagerly around the kitchen when this chili is simmering on the stove. Even picky eaters come back for seconds, and it's perfect for sharing at casual family get-togethers.
Required Tools
Large Dutch oven or heavy pot, chef's knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains dairy (cream cheese, heavy cream). No gluten-containing ingredients if you use certified gluten-free chicken broth. Always check labels for allergens and cross-contamination.
Nutritional Information (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g
Pin it This creamy chili makes every dinner feel special, and leftovers are just as delicious the next day.
Recipe Questions & Answers
- → What type of beans work best in this chili?
White beans like cannellini or great northern provide a creamy texture and mild flavor that complement the chicken and spices well.
- → Can I use thigh meat instead of chicken breasts?
Yes, boneless skinless thighs can be used; they remain tender and add a slightly richer flavor to the dish.
- → How can I make the chili spicier?
Add extra jalapeño or a pinch of cayenne pepper during cooking to increase the heat level according to your preference.
- → Is there a way to thicken the chili?
Mash some of the beans against the side of the pot before adding the cream cheese to create a thicker consistency.
- → What garnishes enhance the flavor?
Chopped cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges brightens the dish and add fresh layers.