Pin it Creamy White Chicken Chili with Beans is 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 dish brings warm flavors to your table in under an hour.
The first time I made this chili was for a rainy midweek dinner. It quickly became a staple because everyone loved the creamy texture and subtle kick from the jalapeño—even picky eaters go back for seconds!
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Jalapeño (optional): 1, seeded and finely chopped
- 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, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges: for garnish (optional)
Instructions
- Season the chicken:
- Sprinkle chicken breasts or thighs with salt and pepper.
- Brown the chicken:
- Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Sear chicken for 3-4 minutes per side until lightly golden. Remove and set aside.
- Sauté vegetables:
- Add onion, red bell pepper, and jalapeño to the pot. Sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute more.
- Bloom spices:
- Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables with spices.
- Combine beans and broth:
- Add drained beans and chicken broth. Return partially cooked chicken to the pot.
- Simmer:
- Bring mixture to a gentle boil, then simmer uncovered for 15-20 minutes until chicken is fully cooked and flavors meld.
- Shred chicken:
- Remove chicken, shred with two forks, and return to chili.
- Finish with cream cheese and cream:
- Stir in cream cheese until fully melted. Add heavy cream and simmer 5 minutes more, stirring occasionally, until chili is creamy and heated through. Adjust seasoning with salt and pepper.
- Serve:
- Ladle hot chili into bowls. Garnish with cilantro, green onions, shredded cheese, and lime wedges as desired.
Pin it Sharing this chili at family gatherings always brings cheers—especially when everyone gets to choose their own toppings. It is the go-to meal for warming us up during autumn and winter weekends.
Required Tools
Gather a large Dutch oven or heavy pot, chef's knife, cutting board, wooden spoon or spatula, and ladle to prep this cozy meal.
Allergen Information
No gluten-containing ingredients if using certified gluten-free chicken broth. Always check labels of broth, canned beans, and dairy for allergens or cross-contamination.
Nutritional Information
Each serving contains about 420 calories, 20 g total fat, 30 g carbohydrates, and 32 g protein.
Pin it Enjoy this creamy chili on its own or pair with cornbread for extra comfort. The leftovers taste even better the next day.
Recipe FAQs
- → What type of chicken is best for this chili?
Boneless, skinless breasts or thighs work well. Thighs offer more moisture and richness, while breasts provide leaner meat. Rotisserie chicken can be used for a quicker option.
- → Can I make this chili spicier?
Yes, adding extra jalapeño or a pinch of cayenne pepper will increase the heat level. Removing the seeds from jalapeños reduces spiciness.
- → How do I achieve a thicker chili consistency?
For a thicker texture, mash a portion of the white beans against the cooking pot before stirring in the cream cheese and cream.
- → Are there suitable garnishes for this dish?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges complement the flavors and add brightness.
- → Is this chili suitable for gluten-free diets?
Yes, when using certified gluten-free chicken broth and checking canned beans and dairy for gluten-free certification, this dish is gluten-free.
- → Can I prepare this chili ahead of time?
Absolutely, the flavors deepen when refrigerated overnight. Reheat gently, stirring occasionally to maintain creaminess.