If you are looking for a cozy, flavorful dish that feels like a warm hug, then this Creamy White Chicken Chili Recipe is exactly what you need. Bursting with tender shredded chicken, creamy textures, and a subtle kick from green chilies and spices, this chili brings comfort food to a whole new level. It’s perfect for weeknight dinners, casual gatherings, or anytime you want a bowl of goodness that satisfies and delights the palate. The balance of spices, beans, and creamy tang from cream cheese makes this recipe an instant favorite you’ll want to return to again and again.
Ingredients You’ll Need
This recipe keeps things simple with easy-to-find ingredients, yet every single one plays a crucial role in creating layers of flavor, texture, and color that make this creamy white chicken chili so irresistible.
- Extra virgin olive oil: Provides a rich base for sautéing and brings a subtle fruity note to the dish.
- Medium yellow onion: Adds natural sweetness and depth as it softens during cooking.
- Garlic cloves: Give a punch of aromatic flavor that complements the spices beautifully.
- Chili powder: Infuses warmth and complexity without overpowering the other flavors.
- Ground cumin: Brings an earthy undertone that grounds the chili perfectly.
- Smoked paprika: Adds a gentle smokiness that enhances the overall profile.
- Dried oregano: Rounds out the spice mix with its herbal brightness.
- Boneless, skinless chicken breast: The star protein that stays tender and juicy when shredded.
- Chicken broth: Used to simmer and infuse the chicken while creating the chili’s rich base.
- White beans (cannellini or Great Northern): Provide creamy texture, body, and mild flavor to the chili.
- Diced green chilies: Add the right amount of zesty heat and a touch of color.
- Cream cheese: Melts into the chili for luscious creaminess and tanginess.
- Juice of a small lime: Brightens the entire dish with a burst of fresh acidity.
- Kosher salt and freshly ground black pepper: Essential seasonings to balance and enhance all flavors.
- Fresh cilantro: For garnish, lending a fresh herbal lift.
- Tortilla strips, shredded cheese, lime wedges, and avocado: Optional toppings that add texture, richness, and vibrancy when serving.
How to Make Creamy White Chicken Chili Recipe
Step 1: Sauté Aromatics and Chicken
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Then toss in minced garlic along with chili powder, cumin, smoked paprika, and oregano. Stir the fragrant mixture for about a minute to toast the spices gently. Next, add your chicken breasts and season them generously with salt and pepper. Pour in 4 cups of the chicken broth, cover, and let everything simmer gently until the chicken is fully cooked through and tender.
Step 2: Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot onto a cutting board or plate. Using two forks, shred the chicken finely or into bite-sized pieces. Shredding the chicken increases its surface area, allowing it to soak up all the creamy goodness later.
Step 3: Combine Ingredients
Return the shredded chicken to the pot along with the drained white beans and undrained diced green chilies. Stir to combine everything evenly. The beans contribute a velvety thickness, and the green chilies add character and a gentle zip of spice.
Step 4: Add Cream Cheese and Finish
Now, it’s time for the magic of creaminess. Add the softened cream cheese into the pot and stir continuously until it melts smoothly into the chili. Squeeze in the lime juice, then taste and adjust seasoning with salt and freshly ground black pepper as needed. If you want a thinner chili, simply add more chicken broth until it reaches your preferred consistency. Let everything heat through so the flavors meld perfectly.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
Garnishes elevate the eating experience and add color, texture, and brightness. Fresh chopped cilantro brings a lovely herbal freshness that contrasts the rich chili base. Crisp tortilla strips offer crunch, and a sprinkle of shredded cheese melts beautifully into the warm chili. For extra creaminess and cool relief from the chili’s warmth, sliced avocado is unbeatable. Don’t forget hearty lime wedges on the side to add a citrus splash right before digging in.
Side Dishes
This Creamy White Chicken Chili Recipe pairs beautifully with simple sides that complement but don’t overpower. Cornbread with a hint of honey or jalapeño butter makes for a terrific companion. A crisp green salad brightens the meal, and crunchy tortilla chips work well if you want a fun, casual touch. For those who love a starchier meal, Mexican rice or even a warm flour tortilla are fantastic additions.
Creative Ways to Present
Try serving your chili in individual small bowls topped with all your favorite garnishes for a personalized touch. Or go for a skillet presentation straight from the stove for a rustic, communal vibe. If you want to impress guests, spoon chili into hollowed-out mini sweet peppers or baked potatoes for a unique twist. You could even layer the chili in clear glasses between dollops of sour cream and cheese for a chili parfait that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
You can store leftover creamy white chicken chili in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen with rest, making it perfect for next-day lunches or quick dinners. Just give it a good stir before reheating.
Freezing
This chili also freezes beautifully. Portion it out into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
Reheating
To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until hot and creamy again. If it seems too thick, add a splash of chicken broth to loosen it. You can also microwave leftovers in a microwave-safe dish, stirring halfway through to heat evenly.
FAQs
Can I use rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Rotisserie chicken is a great shortcut. Just shred it and add it after sautéing the aromatics, then proceed with the recipe. It saves time without sacrificing flavor.
What if I want it spicier? How can I add more heat?
You can amp up the heat by adding chopped jalapeños, a pinch of cayenne pepper, or even a few dashes of your favorite hot sauce. Just add gradually and taste as you go to find your perfect level of spice.
Can I substitute cream cheese with something else?
Yes! For a dairy-free option, try blending soaked cashews or stirring in coconut cream for richness. Sour cream or Greek yogurt can be stirred in at the end for a tangy twist, but add them just before serving to prevent curdling.
Is this recipe keto-friendly?
This chili contains beans, which are higher in carbs, so it isn’t traditionally keto-friendly. However, you can replace the beans with chopped cauliflower or additional chicken to keep it low-carb while still enjoying a creamy chili.
How thick should the chili be?
It’s entirely up to your preference! The recipe makes a creamy but slightly brothy chili. If you prefer it thicker, use less broth, or for a soupy feel, add more broth when reheating or serving.
Final Thoughts
I cannot recommend this Creamy White Chicken Chili Recipe enough for those chilly evenings when you crave something hearty yet comforting. It’s easy to make, rich in flavor, and wonderfully versatile — a true crowd-pleaser every single time. Give it a go and watch how quickly it becomes one of your most cherished recipes to share and savor!
Print
Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Description
This Creamy White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, white beans, and a blend of spices in a creamy sauce. Perfect for a hearty weeknight dinner, this chili is enriched with cream cheese for a smooth texture and finished with fresh lime juice and toppings like tortilla strips, shredded cheese, avocado, and cilantro.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 lb boneless, skinless chicken breast
- 4–6 cups chicken broth, divided
- 2 (14 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 (4 oz) cans diced green chilies, undrained
- 4 oz cream cheese, softened
- Juice of 1 small lime
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado, sliced
Instructions
- Sauté Aromatics and Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano; cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the chicken breasts, season with kosher salt and freshly ground black pepper, then pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked, about 15 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot along with the drained and rinsed white beans and the undrained diced green chilies. Stir to combine.
- Add Cream Cheese and Finish: Stir in the softened cream cheese until it melts completely and creates a creamy texture in the chili. Add the juice of one small lime and season with additional salt and pepper to taste. If the chili is too thick, thin it out by adding additional chicken broth, up to 2 cups, until you reach your desired consistency.
- Serve: Ladle the chili into bowls and serve hot. Garnish with fresh chopped cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado as desired for extra flavor and texture.
Notes
- Use boneless, skinless chicken breasts for the best texture and ease of shredding.
- You can substitute chicken thighs if you prefer a juicier, more flavorful chili.
- Adjust the amount of chicken broth to control the thickness of the chili.
- If you prefer a spicier chili, add some jalapeños or increase the chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
