Creamy White Chicken Chili Recipe

Today I’m bringing you a truly luscious, soul-warming bowl of comfort: Creamy White Chicken Chili. Forget everything you thought you knew about chili, because this version is a silky, savory dream packed with tender chicken, hearty white beans, sweet corn, and just the right mild kick from green chiles. The secret? A delightful swirl of cream cheese and heavy cream transforms this dish into an unbelievably smooth, rich, and flavorful meal that will have everyone asking for seconds. Trust me, this one’s a game-changer!

Why You’ll Love This Recipe

• Ultimate Comfort in a Bowl: This chili is like a warm hug! The creamy, rich broth and savory chicken make it the perfect antidote to a chilly evening.
• Ready in a Flash: From start to finish, you can have this amazing chili on your table in just about 40 minutes—making it a perfect weeknight hero.
• Flavor Powerhouse: It’s loaded with aromatic spices like cumin and paprika that bring that classic chili flavor, but the creaminess elevates it to a whole new level of wow.
• Easy to Customize: You can easily swap out the heat level or change up your cheese and toppings to make it totally your own.

Ingredients

All you need for this Creamy White Chicken Chili is about 10 minutes of prep time and an empty belly! But first, gather up these essential ingredients:

• Olive Oil: The starting point! It helps us sauté the aromatics and build the flavor base.
• Onion: Diced and cooked until softened, the onion provides a fundamental savory sweetness.
• Garlic: Stirring this in for just a minute unlocks its fragrant, pungent deliciousness that permeates the whole chili.
• Boneless Skinless Chicken Breasts: Diced into bite-sized pieces, this provides the hearty protein that makes this a substantial meal.
• White Beans: Drained and rinsed, these add incredible texture, body, and fiber to the chili.
• Sweet Corn: A delightful pop of natural sweetness and texture to complement the savory broth.
• Diced Green Chiles (Mild): These bring a crucial, earthy mild heat that defines white chili—don’t skip them!
• Chicken Broth: The liquid base that carries all the wonderful spice and chicken flavor throughout the dish.
• Cumin, Chili Powder, Paprika, and Dried Oregano: This essential spice blend is what gives the chili its deep, signature warmth and aroma.
• Salt and Pepper: For perfectly seasoning and balancing all those amazing flavors.
• Cream Cheese: The magical ingredient! When melted, it creates the unbelievably smooth, thick, and luxurious creaminess without needing heavy flour.
• Heavy Cream: Adds a final layer of richness and velvety smoothness to the texture.
• Shredded Mozzarella or Monterey Jack Cheese: Stirred in right at the end, this melts gorgeously and gives it that final cheesy, stringy goodness.
• Fresh Cilantro or Green Onions: Perfect for a bright, fresh garnish and a pop of color before serving.
• Lime Wedges: A simple squeeze of fresh lime juice adds a necessary acidic brightness that balances all the richness.

Note: The full ingredient list with specific measurements will be in the printable recipe card right under this article!

How to Make the Creamy White Chicken Chili

This recipe is so straightforward, you’ll be sitting down with a hot bowl in no time. Let’s get cooking!

Step 1: Start the Flavor Base

Grab your biggest pot and heat up that olive oil over medium heat. Toss in the diced onion and let it soften up for about 4–5 minutes until it starts looking translucent and smells sweet.

Step 2: Add the Aromatics

Stir in your minced garlic and cook it for just 1 minute—until it smells wonderfully fragrant. We don’t want it to burn, just bloom!

Step 3: Brown the Chicken

Now, add the diced chicken and cook it for about 6–7 minutes. You want the pieces to be nicely lightly browned.

Step 4: Simmer and Season

Add in the beans, corn, green chiles, and chicken broth. Dump in all your wonderful spices—cumin, chili powder, paprika, and oregano—plus your salt and pepper. Give it all a good stir, bring it up to a gentle boil, and then reduce the heat to a simmer. Let all those flavors marry for a good 20 minutes.

Step 5: Get Creamy!

Here is where the magic happens! Drop in the softened cream cheese and stir, stir, stir until it’s completely melted and has disappeared into the broth, already starting to thicken things up.

Step 6: Finish the Smoothness

Pour in the heavy cream and add the handful of shredded cheese (Mozzarella or Jack works wonders). Keep stirring until your chili is wonderfully creamy and perfectly smooth. Simmer for just 5 more minutes to finish it up.

Step 7: Serve it Up!

Ladle that piping hot, rich chili into bowls. Don’t forget the finishing touches! Top generously with fresh cilantro or green onions and serve with a bright squeeze of lime juice. Enjoy!

Pro Tips for Making the Recipe

• Soften the Cream Cheese: Be sure your cream cheese is softened before adding it. If it’s cold, it can take longer to melt and may leave small lumps.
• Control the Heat: While we use mild green chiles, if you want a bit more fire, use medium green chiles or add a pinch of cayenne pepper with the rest of the spices.
• Pre-Cooked Chicken Shortcut: Need it faster? Use shredded rotisserie chicken! Add it in Step 4 along with the broth instead of browning raw chicken. Reduce your simmer time to 10 minutes to just let the flavors blend.

How to Serve

This chili is hearty enough to be the star of the show, but a few sides and garnishes can really take it over the top!

• Garnish Galore: In addition to the cilantro and lime, try topping it with crunchy tortilla strips, a dollop of cool sour cream or Greek yogurt, or even some diced avocado.
• Bread is Your Friend: Serve it with warm, crusty bread or homemade cornbread for dipping and soaking up all that creamy goodness.
• Simple Side: Pair the chili with a simple, crisp green salad dressed with a light vinaigrette to cut through the richness.

Make Ahead and Storage

This chili makes for fantastic leftovers, and often tastes even better the next day once the flavors have fully deepened!

Storing Leftovers

Place completely cooled chili in an airtight container and store it in the refrigerator for up to 3 days.

Freezing

White chili freezes beautifully! Cool it completely, then transfer it to a freezer-safe container, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave, or reheat the whole pot gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of extra chicken broth or cream if it has thickened too much in the fridge.

FAQs

1. Can I use frozen chicken for this chili?

While you can use frozen chicken, it’s best to dice and thaw it completely first. Cooking frozen chicken takes significantly longer and can release excess water, which could thin out the chili base. For the best flavor and texture, use thawed or fresh diced chicken breasts.

2. Can I make this chili thinner or thicker?

Absolutely! If your chili is too thick after adding the cheese and cream, simply stir in an extra splash of chicken broth until you reach your desired consistency. If it’s too thin, you can mash up a few of the white beans against the side of the pot; the starch will naturally thicken the chili as it simmers.

3. What can I substitute for the heavy cream?

If you don’t have heavy cream, you can use whole milk, half-and-half, or even evaporated milk for a similar, though slightly less rich, creamy texture. Just be sure to reduce the heat to low before adding any alternative dairy product to prevent curdling.

4. Can I make this a vegetarian chili?

You certainly can! Simply omit the chicken and use vegetable broth instead of chicken broth. For extra body and protein, you can add another can of white beans (like cannellini or navy beans) or some diced potatoes in Step 4.