Creamy White Chicken Chili is a comforting and hearty dish that combines tender chicken with a rich, creamy broth and a blend of spices. Unlike traditional chili, this version is made with white beans, green chilies, and a smooth, velvety base of cream and cheese. Perfect for chilly days or a cozy dinner, this white chicken chili is filling, flavorful, and easy to make. It’s a delicious twist on classic chili that’s sure to please everyone at the table.

Why You’ll Love This Recipe

This Creamy White Chicken Chili is a warm and satisfying dish with all the comforting qualities you want from chili, but with a lighter, creamier texture. The combination of tender chicken, white beans, and green chilies provides a delicious balance of savory and slightly spicy flavors, while the creamy base adds richness and depth. It’s easy to make in one pot, which means minimal cleanup, and can be made in advance for a quick and convenient meal. With a dash of sour cream and shredded cheese on top, it’s a dish that’s both hearty and indulgent.

Creamy White Chicken Chili

Ingredients

1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
1 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (minced)
2 cans (15 oz) white beans (like cannellini or great northern, drained and rinsed)
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth (low-sodium)
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup cream cheese (softened)
1 cup shredded cheddar cheese (optional, for added creaminess)
Salt and pepper to taste
1 tablespoon fresh lime juice (optional, for a tangy finish)
Sour cream (optional, for serving)
Fresh cilantro (chopped, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Cook for 5-7 minutes per side, until the chicken is fully cooked. Remove from the pot, shred the chicken with two forks, and set aside.
Sauté the aromatics: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the spices and chiles: Stir in the ground cumin, oregano, chili powder, and smoked paprika. Add the diced green chilies and cook for another minute, allowing the spices to bloom and become aromatic.
Combine the ingredients: Add the shredded chicken, white beans, chicken broth, and heavy cream to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
Add cream cheese: Stir in the softened cream cheese until fully incorporated, creating a rich, creamy base. If you like a cheesier chili, add the shredded cheddar cheese at this point and stir until melted and smooth.
Adjust seasoning: Taste the chili and adjust the seasoning with salt, pepper, or additional spices as needed. If you prefer a little tang, add the lime juice for extra brightness.
Serve: Ladle the creamy white chicken chili into bowls and garnish with a dollop of sour cream, fresh cilantro, and a squeeze of lime juice. Serve with tortilla chips or warm cornbread for a complete meal.

Servings and Timing

Servings: 4-6
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes

Variations

Add vegetables: You can add vegetables like corn, bell peppers, or zucchini for extra texture and nutrition.
Make it spicier: If you like heat, add diced jalapeños or a few dashes of hot sauce to spice up the chili.
Use turkey: For a leaner version, swap the chicken with ground turkey or turkey breast for a healthier option.
Dairy-free version: Use coconut milk and dairy-free cream cheese for a dairy-free alternative. You can also top with avocado instead of sour cream for a creamy, dairy-free finish.
Use a slow cooker: You can make this chili in a slow cooker by combining all the ingredients (except for the cream cheese and cheese) and cooking on low for 6-8 hours. Stir in the cream cheese and cheese right before serving.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: This chili freezes well for up to 2 months. Let it cool completely, then transfer it to a freezer-safe container.
Reheating: Reheat the chili on the stove over low heat, adding a little extra broth or cream if the consistency is too thick. You can also microwave individual portions.

FAQs

1. Can I use cooked rotisserie chicken for this recipe?

Yes! Using cooked rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the chili when you combine the other ingredients.

2. Can I use a different type of bean?

Yes, you can substitute the white beans with other beans like pinto or kidney beans, but the texture and flavor may vary slightly.

3. How can I make this chili spicier?

To make it spicier, add diced jalapeños, extra chili powder, or a splash of hot sauce when simmering the chili.

4. Can I make this recipe ahead of time?

Yes, this chili can be made ahead of time and stored in the fridge for up to 3-4 days. The flavors will develop even more as it sits.

5. Can I make this soup vegetarian?

Yes! Replace the chicken with extra beans, tofu, or tempeh, and use vegetable broth instead of chicken broth to make a vegetarian version.

6. Can I use low-fat cream cheese?

Yes, you can use low-fat or reduced-fat cream cheese in this recipe, though it may result in a slightly less creamy texture.

7. Can I add cheese to the chili?

Yes, adding shredded cheddar, Monterey Jack, or pepper jack cheese to the chili will enhance the creaminess and give it a rich, cheesy flavor.

8. Can I use coconut milk instead of heavy cream?

Yes, coconut milk is a great alternative to heavy cream and will give the chili a subtle coconut flavor that complements the other ingredients.

9. How do I make the chili thicker?

If the chili is too thin, you can simmer it uncovered to reduce the liquid. Alternatively, mash some of the beans to create a thicker consistency.

10. Can I serve this chili with toppings?

Yes, you can top the chili with a variety of garnishes, including sour cream, shredded cheese, cilantro, avocado, lime wedges, or crushed tortilla chips.

Conclusion

Creamy White Chicken Chili is a rich, comforting dish that’s perfect for any occasion. With tender chicken, creamy broth, and a blend of spices, this chili is bursting with flavor and satisfying to the last spoonful. Whether you enjoy it as a main course or serve it with your favorite sides, this chili is sure to become a go-to recipe for cooler weather or when you’re craving something hearty and delicious. It’s easy to make, full of flavor, and versatile enough to customize to your taste. Enjoy a warm, comforting bowl of creamy white chicken chili tonight!