Creamy White Chicken Chili Recipe

Creamy White Chicken Chili is a comforting, flavorful dish perfect for cozy dinners, family gatherings, or when you’re craving something hearty and wholesome. This dish is a delightful twist on traditional chili, replacing the usual tomatoes and red beans with tender chicken, creamy white beans, and a rich blend of spices that deliver a satisfying balance of heat and creaminess. Let’s dive into everything you need to know to create this culinary masterpiece.

What is Creamy White Chicken Chili?

Unlike the typical red chili that uses ground beef, tomatoes, and kidney beans, Creamy White Chicken Chili features a creamy base made from chicken broth, cream cheese, or heavy cream, paired with shredded chicken, green chilies, and white beans. It has a lighter yet equally comforting flavor profile, making it an ideal dish for year-round enjoyment.

Key Features of White Chicken Chili:

1. Protein-packed: Loaded with lean chicken and white beans.
2. Creamy texture: Thanks to cream cheese, heavy cream, or a roux.
3. Southwest-inspired spices: Cumin, oregano, and chili powder enhance the flavor.
4. Customizable heat: Adjust the spice level with jalapeños, green chilies, or hot sauce.

How to Make Creamy White Chicken Chili

Here’s a step-by-step guide to making the best Creamy White Chicken Chili.

Step 1: Prepare the Chicken

• Season chicken breasts or thighs with salt, pepper, and a touch of cumin.
• Heat a large Dutch oven or soup pot over medium heat with a tablespoon of olive oil.
• Sear the chicken until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.

Step 2: Sauté the Aromatics

• In the same pot, add diced onions and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
• If using jalapeños, add them now for an extra kick.

Step 3: Build the Base

• Stir in the spices (cumin, chili powder, oregano) to toast them slightly, releasing their aromas.
• Add the green chilies and mix well.

Step 4: Add the Liquids

• Pour in the chicken broth and bring the mixture to a gentle boil.
• Return the chicken to the pot and reduce the heat to a simmer. Cover and cook for 20–25 minutes until the chicken is tender and fully cooked.

Step 5: Shred the Chicken

• Remove the cooked chicken from the pot and shred it using two forks.
• Return the shredded chicken to the pot, along with the white beans and corn (if using).

Step 6: Make it Creamy

• Reduce the heat to low and stir in the cream cheese, allowing it to melt completely.
• Add heavy cream or half-and-half, stirring until the chili reaches a creamy consistency.

Step 7: Simmer and Adjust

• Let the chili simmer for an additional 10–15 minutes, allowing the flavors to meld.
• Taste and adjust seasoning with salt, pepper, or a dash of hot sauce.

Serving Suggestions

Creamy White Chicken Chili is versatile and pairs well with various accompaniments. Here are some ideas to elevate your serving game:

• Toppings: Shredded cheese, sour cream, diced avocado, tortilla chips, or sliced jalapeños.
• Side Dishes: Serve with warm cornbread, crusty bread, or a simple side salad.
• Beverages: Pair with a crisp white wine or a refreshing margarita for a complete Southwest experience.

Customizing Your Chili

This recipe is wonderfully adaptable. Here’s how to tailor it to your preferences:

Spice Level

• For a mild chili, omit the jalapeños and reduce the chili powder.
• To increase the heat, add cayenne pepper or diced fresh chilies.

Protein Alternatives

• Substitute shredded turkey or pork for the chicken.
• For a vegetarian option, replace the chicken with extra beans or roasted vegetables.

Dairy-Free Version

• Use coconut milk or a cashew cream alternative for creaminess.
• Replace cream cheese with a plant-based option.

Tips for the Best White Chicken Chili

1. Use Fresh Spices: Spices lose potency over time. Ensure your cumin, chili powder, and oregano are fresh for maximum flavor.
2. Don’t Skip the Sear: Browning the chicken locks in flavor and adds depth to the dish.
3. Simmer Slowly: Let the chili simmer on low heat for richer, more developed flavors.

Why You’ll Love This Recipe

• Quick and Easy: With simple ingredients and straightforward steps, it’s ideal for busy weeknights.
• Nutritious and Hearty: Packed with protein, fiber, and comforting creaminess.
• Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.

Conclusion

Creamy White Chicken Chili is a true crowd-pleaser, offering warmth and satisfaction in every bite. Whether you’re serving it at a casual dinner or a game-day party, this recipe will become a go-to favorite. Experiment with variations, spice levels, and toppings to make it uniquely yours.

Let the aromas of spices and creamy chicken fill your kitchen as you create this mouthwatering dish. Serve it with your favorite sides and enjoy the compliments rolling in!

Yield: 6

Creamy White Chicken Chili Recipe

Print

Creamy White Chicken Chili is a comforting, flavorful dish perfect for cozy dinners, family gatherings, or when you're craving something hearty and wholesome. This dish is a delightful twist on traditional chili, replacing the usual tomatoes and red beans with tender chicken, creamy white beans, and a rich blend of spices that deliver a satisfying balance of heat and creaminess. Let’s dive into everything you need to know to create this culinary masterpiece.

Prep Time 15 minutes

Cook Time 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped (optional, for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 4 cups chicken broth
• 3 cups cooked and shredded chicken (rotisserie chicken works well)
• 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• Juice of 1 lime
• Fresh cilantro, chopped (optional, for garnish)
• Shredded Monterey Jack or cheddar cheese (optional, for topping)

Instructions

1. Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and jalapeño, cooking for another minute until fragrant.

2. Add Spices

Sprinkle in the cumin, chili powder, paprika, and oregano. Cook for 1-2 minutes, stirring, to toast the spices and enhance their flavors.

3. Combine Main Ingredients

Pour in the chicken broth, then add the shredded chicken, white beans, green chilies, and corn. Stir well and bring the mixture to a simmer.

4. Simmer the Chili

Reduce the heat to low and let the chili simmer gently for about 20 minutes, allowing the flavors to meld together.

5. Make It Creamy

Add the cream cheese and stir until fully melted and incorporated. Stir in the heavy cream and lime juice, adjusting the salt and pepper to taste.

6. Serve

Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, fresh cilantro, or crushed tortilla chips. Serve warm with a side of cornbread or crusty bread.

Notes

• Spice level: For a milder version, skip the jalapeño and reduce the chili powder. For more heat, add cayenne or extra jalapeños.
• Beans: Swap white beans with pinto beans or chickpeas for variety.
• Dairy-free: Replace cream cheese with coconut cream and heavy cream with cashew cream for a non-dairy alternative.
• Vegetarian option: Omit the chicken and use vegetable broth, adding more beans or diced sweet potatoes.
• Make ahead: This chili tastes even better the next day as the flavors deepen.