The best creamy white chicken chili

There’s something incredibly comforting about a warm bowl of chili, especially when it’s creamy, flavorful, and packed with tender chicken. As someone who loves experimenting in the kitchen, I’ve always been drawn to recipes that are both hearty and easy to make. This Creamy White Chicken Chili is one of those dishes that feels like a hug in a bowl—perfect for chilly evenings, game day gatherings, or just when you need a little extra comfort.

What I love most about this recipe is its versatility. It’s rich and creamy, thanks to the combination of cream cheese and white beans, but it also has a subtle kick from the green chilies and spices. Plus, it’s a one-pot wonder, which means less cleanup and more time to enjoy your meal. Whether you’re cooking for a crowd or just meal prepping for the week, this chili is sure to become a favorite in your rotation.

What You Need To Make This Recipe

Chicken breast: The star of the dish, chicken breast adds lean protein and a tender texture. You can also use chicken thighs if you prefer a richer flavor.

White beans: These creamy legumes are the backbone of the chili, providing a smooth texture and a boost of fiber. Great Northern beans or cannellini beans work best here.

Green chilies: Mild and slightly tangy, canned green chilies add a subtle heat and depth of flavor without overwhelming the dish.

Chicken broth: This forms the base of the chili, infusing it with savory notes. Use low-sodium broth to control the saltiness of the dish.

Cream cheese: The secret to the chili’s creamy richness, cream cheese melts beautifully into the broth, creating a luscious texture.

Onion and garlic: These aromatic ingredients build the foundation of flavor, adding sweetness and depth to the chili.

Spices (cumin, oregano, chili powder): A blend of warm spices gives the chili its signature taste, with cumin adding earthiness, oregano for herbal notes, and chili powder for a touch of heat.

Olive oil: Used for sautéing the onions and garlic, olive oil adds a hint of richness and helps bring out the flavors of the other ingredients.

Salt and pepper: Essential for seasoning, they enhance all the other flavors in the dish.

Ingredients List

1 lb boneless, skinless chicken breast
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
4 cups low-sodium chicken broth
1 package (8 oz) cream cheese, softened
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
2 tbsp olive oil
Salt and pepper, to taste

How to Make Creamy White Chicken Chili

Step 1: Cook the Chicken

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and pepper, then cook until golden brown on both sides and fully cooked through (about 6-7 minutes per side). Remove the chicken from the pot and set it aside to cool slightly.

Step 2: Sauté the Aromatics

In the same pot, add the remaining olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 3: Add the Spices and Chilies

Stir in the cumin, oregano, and chili powder, allowing the spices to toast for about 30 seconds. Add the diced green chilies and cook for another minute, letting the flavors meld together.

Step 4: Combine the Ingredients

Pour in the chicken broth and bring the mixture to a gentle simmer. Dice or shred the cooked chicken and add it back to the pot, along with the drained white beans. Stir to combine.

Step 5: Make It Creamy

Reduce the heat to low and add the softened cream cheese in small chunks, stirring until it’s fully melted and incorporated into the broth. Let the chili simmer for 10-15 minutes, allowing the flavors to deepen.

Step 6: Serve and Enjoy

Taste and adjust the seasoning with salt and pepper if needed. Serve the chili hot, garnished with your favorite toppings like shredded cheese, cilantro, or a squeeze of lime.

Tips for Making This Recipe

Shred the Chicken Easily: Use two forks to shred the cooked chicken, or toss it in a stand mixer with the paddle attachment for quick results.
Customize the Heat: If you like your chili spicier, add a diced jalapeño or a pinch of cayenne pepper.
Make It Ahead: This chili tastes even better the next day as the flavors have more time to meld. Store it in the fridge for up to 3 days.
Use a Slow Cooker: For a hands-off approach, combine all the ingredients (except the cream cheese) in a slow cooker and cook on low for 6-8 hours. Stir in the cream cheese during the last 30 minutes.
Top It Up: Add your favorite toppings like avocado, sour cream, or tortilla strips for extra texture and flavor.

FAQs

Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a great time-saver. Just shred the meat and add it to the pot during the last 10 minutes of cooking.

Is this recipe freezer-friendly?
Yes, this chili freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

Can I make this recipe dairy-free?
To make it dairy-free, substitute the cream cheese with a plant-based alternative or coconut cream for a similar creamy texture.

What can I serve with this chili?
This chili pairs well with cornbread, tortilla chips, or a simple green salad. It’s also delicious on its own!

How can I thicken the chili if it’s too thin?
If you prefer a thicker consistency, mash some of the beans before adding them to the pot, or let the chili simmer uncovered for a few extra minutes.

Enjoy making and savoring this Creamy White Chicken Chili—it’s a dish that’s sure to warm your heart and satisfy your taste buds!