
This Creamy White Chicken Chili is my go to when I need something warming and filling but still a little different from the traditional red chili. Tender pieces of chicken, a velvety broth, soft beans, and gentle spice make every bite satisfying. I love how it comes together fast without sacrificing those rich comfort food flavors.
I first whipped up this chili after a long chilly day outside and was amazed by how the combination of creamy broth and mild spice hit the spot. Now I keep everything on hand so I can make it for family or friends any time someone needs a bit of extra comfort.
Ingredients
- Boneless skinless chicken breasts: Opt for fresh if possible for the juiciest texture
- White beans like Cannellini or Great Northern: They offer creaminess and are protein packed
- Chicken broth: Look for low sodium so you can control the seasoning
- Diced green chiles: These bring gentle warmth and tang
- Corn: Canned or frozen both work and lend sweetness plus texture
- Medium onion diced: This kicks off the base flavors
- Cloves garlic minced: Adds classic savory aroma
- Cream cheese: This is what sets the chili apart by adding rich velvety body
- Cumin: Gives earthy undertones vital for chili flavor
- Chili powder: For gentle heat and depth
- Smoked paprika: Provides subtle smoky depth if possible try Spanish smoked paprika
- Dried oregano: Brings herbal brightness
- Salt and pepper to taste: Lets you balance flavors to your liking
- Fresh cilantro: As a garnish it freshens each bowl
- Optional toppings like shredded cheese diced tomatoes avocado slices or tortilla chips: to add crunch brightness or coolness
Step-by-Step Instructions
- Prep the Aromatics:
- Dice your onion and mince the garlic carefully. Starting with these ensures the base of your chili is aromatic and flavorful before you add the other components.
- Sauté the Aromatics:
- In a large pot or Dutch oven heat a tablespoon of oil on medium. Add in the diced onion and minced garlic. Stir gently so nothing burns. Let them cook for around three to four minutes until the onion is translucent and you smell that sweet garlicky scent.
- Build the Chili Base:
- Nestle the chicken breasts into the pot with your softened aromatics. Pour over the chicken broth and add in the diced green chiles cumin chili powder smoked paprika oregano and a good pinch of salt and pepper. Stir so the spices begin to bloom in the warm liquid and bring the pot up to a gentle boil.
- Simmer the Chicken:
- Lower the heat and cover your pot. Let it simmer for twenty to twenty five minutes so the chicken cooks through and soaks up flavor. Test the chicken by checking it is opaque all the way through.
- Shred the Chicken:
- With tongs transfer the chicken breasts onto a cutting board. Using two forks pull them apart into bite sized shreds. This helps every bite of chili have chicken.
- Finish the Chili:
- Return the shredded chicken to your pot. Add the drained beans corn and the cream cheese in pieces. Keep the heat gentle and stir steadily until the cream cheese melts and the chili takes on a creamy look.
- Final Simmer and Season:
- Simmer another ten minutes stirring now and then. Taste and adjust with more salt pepper or spices so it tastes just right to you.
- Serve and Garnish:
- Ladle into bowls while piping hot. Scatter on chopped cilantro and any preferred toppings from cheese to avocado or crispy tortilla chips.

My favorite ingredient in this dish is the green chiles My family loves how they bring a mellow tang and gentle heat that wakes up the milder ingredients I will never forget serving this at a cozy winter potluck where every guest asked for the recipe
Storage Tips
Leftover chili keeps well in the refrigerator for up to three days Store it in an airtight container and reheat slowly to preserve creaminess If freezing wait to add the cream cheese until after thawing and reheating as this keeps the texture smooth
Ingredient Substitutions
You can use rotisserie chicken to save time or try turkey for a twist Swap cream cheese with a dairy free option if you need it Try pinto beans in place of white beans for something different
Serving Suggestions
This chili stands alone as a main dish but really shines with sides like warm cornbread or a simple green salad I also love to set out all the toppings so each person can customize their bowl
Cultural Context
White chicken chili is a modern American twist on traditional chili shifting red sauce and beef to a creamier broth and chicken It is especially popular at gatherings and during colder months when hearty meals bring everyone together
Recipe Questions & Answers
- → What type of white beans work best?
Both cannellini and Great Northern beans offer a creamy texture and hold up well, making either a great choice.
- → Can I use rotisserie chicken?
Yes, shredding cooked rotisserie chicken cuts down on prep time. Add it after simmering the broth with spices for full flavor.
- → How can I make it spicier?
Include extra green chiles, a pinch of cayenne, or diced jalapeños during the sauté for added heat.
- → Is it possible to freeze leftovers?
This chili freezes well. Cool completely before transferring to airtight containers. Reheat gently on the stovetop.
- → What toppings pair best?
Try shredded monterey jack, chopped cilantro, diced avocado, sliced green onions, or tortilla strips for extra texture and flavor.