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.
When I first made this white chicken chili, it became an instant favorite at our family table. I love how the mild warmth blends with creamy beans and chicken—it is especially comforting when the weather turns cold.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g)
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and finely chopped (optional)
- Diced green chilies: 1 (4 oz / 115 g) can
- Red bell pepper: 1, diced
- White beans: 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
- Garnishes (optional): Chopped fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges
Instructions
- Season & Sear Chicken:
- Season the chicken breasts with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium heat. Add the chicken and sear for 3-4 minutes per side until lightly golden (they need not be fully cooked). Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Add Spices & Chilies:
- Add the green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat the vegetables with the spices.
- Combine Beans & Broth:
- Add the drained beans and pour in the chicken broth. Return the 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.
- Add Dairy:
- Stir in the cream cheese until fully melted, then add the heavy cream. Simmer for 5 more minutes, stirring occasionally, until the chili is creamy and heated through. Adjust seasoning with salt and pepper as needed.
- Serve & Garnish:
- Serve hot, garnished with your choice of cilantro, green onions, shredded cheese, and lime wedges.
Save The kids always ask for seconds when I make this chili, and it pairs perfectly with fresh cornbread on a cool evening.
Required Tools
Large Dutch oven or heavy pot, chefs knife and cutting board, wooden spoon or spatula, ladle
Allergen Information
Contains dairy ingredients. Always check the labels of chicken broth, canned beans, and cheese for allergens and cross-contamination.
Nutritional Information (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 30 g, Protein: 32 g
Save Serve this chili hot with your favorite toppings. It always brings a cozy touch to any dinner table!
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness and flavor to the dish.
- → How can I make this dish spicier?
Add extra jalapeños or a pinch of cayenne pepper to increase the heat level to your liking.
- → What is the best way to thicken the chili?
Mash some of the white beans against the pot sides before stirring in the cream cheese for a thicker texture.
- → Can I prepare this using rotisserie chicken?
Yes, substituting rotisserie chicken allows you to skip the initial cooking step and add shredded chicken later in the process.
- → What garnishes complement this dish best?
Fresh cilantro, green onions, shredded cheese, and lime wedges add brightness and enhance flavor contrasts.