Save to Pinterest Creamy White Chicken Chili with Beans is a rich and comforting chili featuring tender chicken, creamy white beans, and a medley of Southwestern spices. It is perfect for chilly nights or easy weeknight dinners.
I first made this chili on a cold evening when my family craved something hearty but not too heavy. The creamy broth combined with the gentle heat was a hit and quickly became a favorite in our rotation.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g), gives rich protein and flavor
- Yellow onion: 1 medium, diced for sweetness and depth
- Garlic: 2 cloves, minced to build aroma
- Jalapeño: 1, seeded and finely chopped, optional for heat
- Diced green chilies: 1 (4 oz / 115 g) can for a subtle, tangy kick
- Red bell pepper: 1, diced for color and sweetness
- White beans (cannellini or great northern): 2 cans (15 oz / 425 g each), drained and rinsed to add creaminess
- Chicken broth: 4 cups (950 ml), low-sodium for base flavor
- Heavy cream: 2/3 cup (160 ml) for luxurious texture
- Cream cheese: 4 oz (115 g), softened and cubed for extra silkiness
- Ground cumin: 1 tsp for a smoky note
- Dried oregano: 1 tsp for herby undertone
- Chili powder: 1/2 tsp for depth and warmth
- Smoked paprika: 1/2 tsp for gentle spice
- Ground coriander: 1/4 tsp to brighten flavor
- 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 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 chicken and sear for 3-4 minutes per side until lightly golden. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add onion, red bell pepper, and jalapeño; sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add Spices:
- Add green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables.
- Add Beans & Broth:
- Add drained white beans and chicken broth. Return chicken to the pot.
- Simmer Chili:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, or until chicken is cooked and flavors meld.
- Shred Chicken:
- Remove chicken, shred with two forks, and return to chili.
- Add Dairy:
- Stir in cream cheese until melted, then heavy cream. Simmer 5 more minutes, stirring occasionally, until creamy and heated through. Adjust seasoning.
- Serve:
- Serve hot with cilantro, green onions, shredded cheese, and lime wedges.
Save to Pinterest This chili always brings everyone together around the table, and it is requested at almost every family gathering—especially with cornbread on the side.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
The recipe contains dairy. To ensure gluten-free, use certified GF broth and check labels for all canned and dairy items.
Nutritional Information
Per serving: Calories 420, Total Fat 20 g, Carbohydrates 30 g, Protein 32 g
Save to Pinterest Give this chili a try for easy comfort any night of the week. Top with all your favorite garnishes—leftovers taste fantastic too!
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and keep the chili moist and flavorful.
- → How can I make the chili spicier?
Adding extra jalapeño or a pinch of cayenne pepper will increase the heat without overwhelming the flavors.
- → Is there a way to thicken the chili?
Mashing some of the white beans before adding the cream cheese helps achieve a thicker consistency.
- → Can I prepare this dish ahead of time?
Yes, the flavors develop even more when refrigerated overnight. Reheat gently on the stove before serving.
- → What garnishes complement this dish best?
Fresh cilantro, sliced green onions, shredded cheese, and lime wedges add bright and creamy contrasts.