Save 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 and sure to become a household favorite.
I first made this creamy chicken chili on a snowy evening and was amazed at how fast it came together while still tasting so hearty and satisfying. The blend of mild chilies and spices made it a crowd-pleaser for both kids and adults in my family.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 lb (450 g), provides juicy protein
- Yellow onion: 1 medium, diced for savory flavor
- Garlic: 2 cloves, minced for aromatic depth
- Jalapeño: 1, seeded and finely chopped (optional for heat)
- Diced green chilies: 1 (4 oz / 115 g) can, mild spice and flavor
- Red bell pepper: 1, diced for sweetness and color
- White beans: 2 cans (15 oz / 425 g each), drained and rinsed; use cannellini or great northern
- Low-sodium chicken broth: 4 cups (950 ml), liquid base
- Heavy cream: 2/3 cup (160 ml), for creaminess
- Cream cheese: 4 oz (115 g), softened and cubed for silky texture
- Ground cumin: 1 tsp, smoky warmth
- Dried oregano: 1 tsp, herby aroma
- Chili powder: 1/2 tsp, mild spice
- Smoked paprika: 1/2 tsp, subtle smokiness
- Ground coriander: 1/4 tsp, citrusy note
- 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
- Prep and Sear Chicken:
- Season chicken with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven 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 Vegetables:
- In same pot, add onion, bell pepper, jalapeño. Sauté for 4 5 minutes till softened. Stir in garlic and cook 1 minute.
- Add Spices:
- Add diced green chilies, cumin, oregano, chili powder, smoked paprika, and coriander. Stir to coat vegetables with spices.
- Add Beans and Broth:
- Put drained beans in pot, pour in chicken broth, return chicken.
- Simmer:
- Bring mixture to gentle boil, reduce heat and simmer uncovered 15 20 minutes until chicken is fully cooked and flavors meld.
- Shred Chicken:
- Remove chicken, shred with two forks, then return to pot.
- Add Dairy and Final Simmer:
- Stir in cream cheese till melted. Add heavy cream. Simmer 5 minutes more, stirring, until chili is creamy and heated through. Adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, green onion, cheese, and lime wedges as desired.
Save My family loves gathering around the table with bowls of this comforting chili, especially on days when everyone needs a little extra warmth. Paired with cornbread or tortilla chips, it never fails to bring smiles at dinnertime.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, wooden spoon or spatula, and ladle are necessary for prep and cooking.
Allergen Information
This recipe contains dairy through cream cheese and heavy cream; any cheese garnishes are optional. No gluten ingredients are present if certified GF broth is chosen, but always check product labels for allergens.
Nutritional Information
Each serving gives about 420 calories, 20 g fat, 30 g carbohydrates, and 32 g protein, making this both filling and balanced for a main dish.
Save This chili is even better the next day as flavors intensify overnight. Make a batch for easy leftovers or feeding a crowd!