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.
I first made this white chicken chili on a particularly brisk evening, and it instantly became a family favorite for how quick it comes together and how satisfyingly cozy it tastes. Whether I use rotisserie chicken for speedier prep or simmer the chicken fresh, this recipe never fails.
Ingredients
- Boneless, skinless chicken breasts or thighs: About 1 lb (450 g), provides a tender protein base
- Yellow onion: 1 medium, diced for sweetness
- Garlic: 2 cloves, minced to enhance flavor
- Jalapeño (optional): 1, seeded and finely chopped for gentle heat
- Diced green chilies: 1 can (4 oz / 115 g) for Southwestern tang
- Red bell pepper: 1, diced, adds color and crunch
- White beans: 2 cans (15 oz / 425 g each), drained and rinsed for creamy body
- Low-sodium chicken broth: 4 cups (950 ml), brings everything together
- Heavy cream: 2/3 cup (160 ml), makes chili extra rich
- Cream cheese: 4 oz (115 g), softened and cubed for silkiness
- Ground cumin: 1 tsp, deepens the flavor
- Dried oregano: 1 tsp, for earthy notes
- Chili powder: 1/2 tsp, enhances warmth
- Smoked paprika: 1/2 tsp, adds subtle smokiness
- Ground coriander: 1/4 tsp, for bright undertones
- Salt and freshly ground black pepper: To taste
- Optional garnishes: Chopped fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges
Instructions
- Season Chicken:
- Season chicken breasts or thighs with salt and pepper.
- Sear Chicken:
- In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium heat. Add chicken and sear for 3-4 minutes per side, until lightly golden but not fully cooked. Remove and set aside.
- Sauté Veggies:
- Add onion, red bell pepper, and jalapeño to the same pot. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Add Spices & Chilies:
- Mix in diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables with spices.
- Add Beans & Broth:
- Add drained white 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 15-20 minutes, or until chicken is fully cooked and flavors meld.
- Shred Chicken:
- Remove chicken from the pot, shred with two forks, and return to the chili.
- Make Creamy:
- Stir in softened cream cheese until fully melted, then add heavy cream. Simmer for 5 more minutes, stirring occasionally, until chili is creamy and heated through. Adjust seasoning as needed.
- Serve:
- Serve hot and garnish with cilantro, green onions, shredded cheese, and lime wedges as desired.
Save This chili has become our go-to for family movie night dinners—especially when paired with cornbread and plenty of cheese on top. Even picky eaters ask for seconds!
Required Tools
You'll need a large Dutch oven or heavy pot, a sharp chef's knife, cutting board, wooden spoon or spatula, and a ladle for serving.
Allergen Information
This recipe contains dairy (cream cheese, heavy cream, optional cheese garnish) but no gluten-containing ingredients if using certified gluten-free chicken broth. Always check product labels to confirm allergen status.
Nutritional Information
Each serving provides approximately 420 calories, 20 g total fat, 30 g carbohydrates, and 32 g protein, making it a satisfying and balanced main dish
Save Enjoy a steamy bowl of creamy white chicken chili for a cozy meal that's simple enough for weeknights and special enough for sharing.
Cooking Guide
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal for tender, juicy bites that shred easily after cooking.
- → How can I make it spicier?
Increase the amount of jalapeño or add a pinch of cayenne pepper to intensify the heat level.
- → Can I use canned beans directly?
Yes, drain and rinse canned white beans before adding to reduce excess sodium and maintain flavor balance.
- → What are good garnish options?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges complement the dish well.
- → How to thicken the chili?
Mash some beans against the pot side before adding cream cheese to achieve a thicker, creamier texture.
- → Can I prepare this faster?
Using shredded rotisserie chicken added later in the cooking process shortens the preparation time significantly.