If you’re craving a comforting yet vibrant dish that feels like a warm hug in a bowl, this Creamy White Chicken Chili Recipe is exactly what you need. Packed with tender chicken, hearty white beans, and just the right blend of spices, this chili combines creamy richness with a gentle kick of green chilies, making it an instant favorite for any day of the week. Whether you’re after a quick weeknight dinner or something to impress your friends, this recipe delivers a delicious punch of flavor without fuss.
Ingredients You’ll Need
The ingredients for this Creamy White Chicken Chili Recipe are wonderfully straightforward but each plays an essential role in building those comforting layers of flavor, texture, and appearance you crave. From the softness of cream cheese to the subtle heat of green chilies, every item has its moment to shine.
- Olive oil: Used to sauté the onions and chicken, contributing a smooth base flavor and preventing sticking.
- Medium onion (chopped): Adds sweetness and depth when browned to perfection.
- Chicken breasts (bite-sized): The star protein, providing tender, juicy chunks that soak up all the spices.
- Garlic (minced): Offers an aromatic punch that brightens the whole dish.
- Chicken broth: Creates a savory liquid foundation that keeps the chili moist and flavorful.
- White beans (drained): Provide creamy texture and hearty substance, making the chili satisfyingly filling.
- Mild green chilies (with juices): Give just enough heat and a fresh, slightly smoky flavor without overpowering.
- Chili powder: Warms up the taste profile with subtle smokiness and spice complexity.
- Ground cumin: Brings a warm, earthy aroma that pairs beautifully with chili powder.
- Dried oregano: Adds herbaceous notes and rounds out the seasoning.
- Cream cheese (softened): The secret ingredient for that signature creamy texture that transforms the chili.
- Salt & pepper: Essential for seasoning and enhancing all the flavors to perfection.
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.: Optional garnishes that amp up freshness, creaminess, and crunch when serving.
How to Make Creamy White Chicken Chili Recipe
Step 1: Sauté the Onions
Begin by heating olive oil in a large pot over medium heat. Toss in the chopped onions and let them sauté for about 5 to 7 minutes until they’re soft and lightly browned. I love to let them develop a little caramelization here because it brings out a subtle sweetness and deeper flavor that lays the perfect foundation for the chili.
Step 2: Cook the Chicken
Add your bite-sized chicken pieces to the pot with the onions. Cook them for several minutes until they’re no longer pink on the outside. This step locks in juiciness and ensures every piece cooks evenly, laying down that tender chunkiness that is so satisfying in this dish.
Step 3: Add Garlic
Stir in the minced garlic and sauté for about 30 seconds. Just a quick moment is enough to release that fantastic garlicky aroma without burning it, which keeps the flavor fresh and bright.
Step 4: Combine Remaining Ingredients
Pour in the chicken broth, drained white beans, green chilies with their juices, chili powder, cumin, and oregano. Stir everything together, then crank up the heat to bring it all to a rolling boil. Once boiling, reduce the heat so the chili simmers gently, allowing the flavors to mingle and meld for about 10 minutes.
Step 5: Incorporate the Cream Cheese
Cube the cream cheese and microwave it for 30 seconds to soften. Stir the softened cream cheese into the chili, continuing to cook for another 5 minutes until it fully melts and blends into a luxuriously creamy sauce. This step is key for achieving that signature silky texture that makes this recipe so irresistible.
Step 6: Season and Serve
Finish by tasting and seasoning with salt and pepper to balance all the flavors perfectly. Once done, the creamy white chicken chili is ready to be ladled into bowls and dressed with your favorite toppings.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
Garnishing this chili elevates the whole experience. I love adding a squeeze of fresh lime juice to brighten the rich flavors, a scoop of creamy avocado for added decadence, and a sprinkle of chopped cilantro that adds herby freshness. A handful of crispy tortilla strips or some shredded Mexican cheese blend on top delivers texture and melty goodness that takes every bite to the next level.
Side Dishes
Pair this chili with warm cornbread or freshly made tortilla chips to scoop up every last drop. A crisp green salad or simple roasted vegetables can add a refreshing contrast and keep the meal balanced. If you want to keep things classic, some fluffy white rice also makes a great base for this chili.
Creative Ways to Present
For a fun twist, serve the chili inside bread bowls or stuff it into warm pita pockets for a handheld treat. If you’re hosting, set up a chili topping station with all the garnishes so everyone can customize their bowl. You can even turn leftovers into savory chili-stuffed baked potatoes for a new flavor-packed meal.
Make Ahead and Storage
Storing Leftovers
This Creamy White Chicken Chili Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Just be sure to cool it before sealing to keep it fresh.
Freezing
If you want to prepare ahead or save any extra, this chili freezes well. Place cooled chili in a freezer-safe container or heavy-duty zip-top bag, leaving some space for expansion. It can be frozen for up to 3 months without losing its creamy texture or flavor.
Reheating
When you’re ready to enjoy the leftovers, thaw the chili overnight in the fridge. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If it looks a bit thick after freezing, add a splash of chicken broth or water to loosen it back up to its creamy consistency.
FAQs
Can I use shredded chicken instead of bite-sized pieces?
Absolutely! You can cook and shred the chicken beforehand for a different texture. Just add it to the chili in step 4 instead of raw pieces, then reduce simmering time since the chicken is already cooked.
Is this recipe spicy?
This Creamy White Chicken Chili Recipe has a mild heat thanks to the green chilies and chili powder, making it approachable for most palates. If you want more heat, feel free to add some jalapeños or extra chili powder.
Can I make this chili vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth. You might also add extra beans or some sweet corn for texture.
What can I substitute for cream cheese?
If you want a dairy-free version, try using a plant-based cream cheese or coconut cream. These alternatives still provide a rich, creamy texture balancing the spices nicely.
How do I thicken the chili if it’s too thin?
If your chili ends up a little thin, you can simmer it a bit longer uncovered to reduce the liquid. Alternatively, mash some of the beans in the pot to naturally thicken the chili without extra ingredients.
Final Thoughts
There’s something truly special about a bowl of creamy, comforting chili that wraps you up in its rich flavors and cozy textures. This Creamy White Chicken Chili Recipe hits all those marks and more, making it a quick go-to that never disappoints. I can’t wait for you to give it a try and make it your own with your favorite toppings and twists. Enjoy every spoonful!
Print
Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken, white beans, mild green chilies, and a smooth creamy base made with cream cheese. Perfect for a cozy weeknight dinner, it combines subtle spice and richness with fresh toppings like lime juice, avocado, and cilantro for a deliciously balanced meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 chicken breasts, cut into small bite-size pieces
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies, with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (1/2 block of Philly), softened
- Salt and pepper, to taste
Toppings (Optional)
- Lime juice
- Avocado slices
- Cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes, allowing it to soften and brown slightly for extra flavor.
- Cook Chicken: Add chicken pieces to the pot and cook for a few minutes until the outside is no longer pink.
- Cook Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Remaining Ingredients: Pour in chicken broth, white beans, mild green chilies with juices, chili powder, cumin, and oregano. Stir to combine. Increase heat to bring chili to a boil, then reduce heat to a simmer and cook for 10 minutes.
- Incorporate Cream Cheese: Cut cream cheese into cubes and microwave for 30 seconds to soften. Stir the cream cheese into the chili and continue cooking for another 5 minutes until fully incorporated and warmed through.
- Season and Serve: Taste and season the chili with salt and pepper as desired. Serve in bowls and top with optional lime juice, avocado, cilantro, cheese, or tortilla strips.
Notes
- For extra heat, substitute mild green chilies with medium or hot chilies.
- Use fresh lime juice just before serving for a bright, tangy finish.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish lower in fat, try using reduced-fat cream cheese or Greek yogurt as a substitute.
