There is nothing quite like the comforting, soul-warming goodness of the Creamy White Chicken Chili Recipe. This dish brings together tender shredded chicken, creamy white beans, and a splash of zesty lime all enveloped in a luxuriously smooth, mildly spiced broth. Whether you’re looking for a hearty weeknight dinner or a dish to impress guests, this chili balances bold flavors and silky texture perfectly, making every spoonful a delight. It’s effortless to make but packed with layers of taste that keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, delivering a harmony of flavors and textures. From the fresh aromatics that build the base, to the cream cheese that gives it that signature richness, each element is simple yet mighty in creating this unforgettable chili.
- Extra virgin olive oil: Used for sautéing the onions and spices, it adds a subtle fruity richness.
- Medium yellow onion, chopped: Brings sweetness and depth as it softens.
- Garlic cloves, minced: Adds aromatic punch and warmth that flavors the entire dish.
- Chili powder: Imparts a mild heat and smoky undertone essential for chili.
- Ground cumin: Lends an earthy, slightly nutty flavor that complements the chicken beautifully.
- Smoked paprika: Adds subtle smokiness without overpowering the creamy base.
- Dried oregano: A wonderful herbaceous note that rounds out the spice profile.
- Boneless, skinless chicken breast: The star protein, tender and perfect for shredding.
- Chicken broth: Creates the flavorful, comforting liquid base of the chili.
- White beans (cannellini or Great Northern): Adds creaminess and body, plus a mild sweetness.
- Diced green chilies: Bring a gentle tang and mild heat, enhancing the flavor complexity.
- Cream cheese, softened: Turns the chili luxuriously creamy and smooth.
- Lime juice: Adds a bright, refreshing zing that balances the richness.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
- Fresh cilantro, chopped: For a burst of fresh, herbal brightness as a garnish.
- Tortilla strips, shredded cheese, lime wedges, avocado slices: Classic toppings that add texture and contrast to each bowl.
How to Make Creamy White Chicken Chili Recipe
Step 1: Sauté Aromatics and Chicken
Start by heating the extra virgin olive oil in a large pot or Dutch oven over medium. Toss in the chopped onion and cook until it becomes soft and translucent, releasing its natural sweetness. Then, stir in the garlic along with chili powder, ground cumin, smoked paprika, and oregano, letting these spices toast slightly until they fill your kitchen with that irresistible chili aroma. Add the chicken breasts, seasoning them generously with salt and pepper, and pour in about 4 cups of chicken broth. Bring everything to a gentle simmer, and allow the chicken to cook fully, soaking up all that vibrant flavor.
Step 2: Shred the Chicken
Once the chicken is cooked through and tender, remove it from the pot carefully. Use two forks to shred the meat finely — this is what will give your chili that great texture and make every bite comforting and tender. Keep the flavorful cooking liquid simmering; it’s the foundation of the soup’s base.
Step 3: Combine Ingredients
Return the shredded chicken to the pot, then stir in the drained white beans and undrained diced green chilies. These ingredients add heartiness and a touch of mild heat, complementing the chicken beautifully. Give everything a good mix to combine the flavors evenly before moving to the finishing touch.
Step 4: Add Cream Cheese and Finish
Blend in the softened cream cheese while the chili is still hot, stirring continuously until it melts into a silky, creamy texture that coats all the ingredients. Squeeze in fresh lime juice to bring a fresh, zesty brightness that elevates the richness. Taste and season with more salt and pepper if needed. If you prefer a thinner broth, feel free to add a splash of chicken broth until it reaches your desired consistency.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
The right garnishes take this chili from amazing to unforgettable. Sprinkle freshly chopped cilantro on top for a burst of color and herbal crispness. Add crunchy tortilla strips or a handful of shredded cheese for extra indulgence. Don’t forget a lime wedge on the side to add a final spritz of tangy freshness at the table. Sliced avocado adds creamy coolness that pairs perfectly with the spicy warmth.
Side Dishes
This chili shines absolutely on its own, but pairing it with simple sides can elevate your meal even more. Warm, buttery cornbread complements the creamy texture and adds a hint of sweetness. A fresh green salad or steamed vegetables bring balance and lighten the richness if you want a well-rounded dinner plate.
Creative Ways to Present
For a fun twist, serve your creamy white chicken chili in small cups or mini bowls as a cozy appetizer at parties. Another crowd-pleaser is ladling it over crispy tortilla chips for a hearty, chili-inspired snack. If you’re feeling adventurous, spoon it into baked potatoes for a comforting, fully loaded dish that’s both creamy and filling.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Each day the flavors meld more deeply, making leftovers even tastier. Just stir well and reheat gently when ready to enjoy again.
Freezing
The Creamy White Chicken Chili Recipe freezes wonderfully if you want to prep in advance. Store it in freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. To maintain the best texture, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your chili slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to help the cream cheese reincorporate smoothly. If the chili thickens too much, simply add a splash of chicken broth or water to loosen it back up for that perfect creamy consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a richer flavor and stay extra tender. Just adjust cooking time slightly if needed, ensuring they’re fully cooked before shredding.
What can I substitute for cream cheese?
If you need a dairy-free option, try blending in coconut cream or a cashew cream for that creamy texture. Sour cream or plain Greek yogurt are also great substitutes, but add them off the heat to avoid curdling.
How spicy is this chili?
This chili has a gentle spice level, thanks to mild chili powder and green chilies. If you love heat, add diced jalapeños or a pinch of cayenne pepper to turn up the heat without losing creaminess.
Can I make this recipe in a slow cooker?
Yes! Brown the aromatics and chicken on the stove first, then transfer everything to a slow cooker. Cook on low for 4–6 hours. Add cream cheese at the end to keep the texture smooth.
Is it possible to make this chili vegetarian?
For a vegetarian version, omit the chicken and use vegetable broth. Add extra beans, diced potatoes, or roasted vegetables to keep the chili hearty and delicious.
Final Thoughts
Cooking the Creamy White Chicken Chili Recipe instantly fills your kitchen with warmth and comfort, promising a delicious, satisfying meal with every spoonful. Whether you’re serving it to family, friends, or enjoying it solo, this chili’s creamy texture and vibrant flavors make it an absolute favorite. I highly encourage you to give this recipe a try—you might just find a new staple for chilly evenings or any time you crave something truly comforting and cozy.
Print
Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy White Chicken Chili is a comforting and flavorful dish perfect for any occasion. Made with tender shredded chicken, white beans, green chilies, and a blend of aromatic spices, it’s enriched with cream cheese to create a luscious and velvety texture. Easily prepared on the stovetop in about 30 minutes, this chili is perfect for a weekday dinner and served with fresh toppings like cilantro, avocado, and shredded cheese.
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 and translucent, about 5 minutes. Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano, cooking for another 1-2 minutes until fragrant. Add the boneless, skinless chicken breasts to the pot, season with kosher salt and freshly ground black pepper, and pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is cooked through, approximately 15 minutes.
- Shred Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot with the sautéed aromatics. Add the drained and rinsed white beans and the undrained diced green chilies to the mixture.
- Add Cream Cheese and Finish: Stir in the softened cream cheese, mixing continuously until it melts and creates a creamy consistency. Add the juice of one small lime and adjust seasoning with salt and pepper to taste. If the chili is too thick, thin it out by adding additional chicken broth to reach your desired consistency.
- Serve: Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado as desired. Serve hot and enjoy.
Notes
- For a spicier version, add more diced green chilies or a pinch of cayenne pepper.
- You can substitute cream cheese with sour cream or Greek yogurt for a tangier flavor.
- Use leftover cooked chicken as a time-saving alternative.
- For a thicker chili, mash some of the beans before adding them back to the pot.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream cheese.
