Description
This Creamy White Chicken Chili is the perfect comforting dish for colder days. With tender chicken, creamy beans, and a rich, flavorful broth, this chili is packed with wholesome ingredients and spices. It’s a perfect balance of savory, creamy, and a touch of heat, making it a family favorite for dinner or gatherings. Plus, it’s easy to make and ready in under an hour!
Ingredients
Scale
For the Chili:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- 1 (15 oz) can white beans (like cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Lime wedges (optional for garnish)
Optional Toppings:
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Jalapeño slices
- Crumbled tortilla chips
Instructions
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 6–7 minutes per side, or until fully cooked through and no longer pink in the center. Remove the chicken from the pot, shred it using two forks, and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion and cook for 3–4 minutes until softened.
- Add the garlic, cumin, chili powder, oregano, and cayenne (if using), and cook for another minute until fragrant.
- Prepare the Chili Base:
- Add the shredded chicken back to the pot along with the white beans, diced green chilies, chicken broth, and heavy cream. Stir to combine, bringing the mixture to a simmer.
- Let it simmer for 10–15 minutes, stirring occasionally to allow the flavors to meld together.
- Add the Cream Cheese:
- Stir in the softened cream cheese and cook until it’s fully melted and incorporated into the chili. This will give the chili a rich, creamy texture.
- Season with additional salt and pepper to taste.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro, lime wedges, and your choice of toppings such as shredded cheese, sour cream, or tortilla chips.
- Enjoy!
- Serve hot and enjoy the creamy, comforting goodness of this white chicken chili!
Notes
- If you prefer a thicker chili, you can mash a portion of the beans before adding them, or use a hand blender to puree part of the chili once it’s done cooking.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
- For a lighter version, use light cream cheese and reduced-fat sour cream or skip the cream cheese altogether for a slightly less creamy base.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course, Soup, Chili
- Method: Stovetop
- Cuisine: American, Tex-Mex
Keywords: Creamy Chicken Chili, White Chicken Chili, Comfort Food, Chicken Soup, Chili Recipe, Easy Chili, Tex-Mex Chili, Fall Chili Recipe