Hey everyone, Jason Griffith here! When the temperatures drop or I’m simply craving a hug in a bowl, there’s one dish that always comes to mind: Creamy White Chicken Chili. This isn’t your traditional beef and tomato chili; it’s a lighter, yet incredibly rich and satisfying, take on a classic, packed with tender chicken, wholesome beans, vibrant peppers, and a luscious creamy broth. It’s pure comfort in every spoonful and guaranteed to warm you from the inside out!

Why I Love This Recipe

What’s not to love about a chili that’s both hearty and wonderfully creamy? I am absolutely obsessed with Creamy White Chicken Chili because it offers all the comforting elements of chili with a bright, fresh twist. The tender chicken, the earthy beans, and the subtle heat of the green chilies are perfectly balanced by a rich, velvety broth that makes every spoonful utterly delicious. It’s fantastic for a quick weeknight dinner, perfect for feeding a crowd, and an absolute must for chilly evenings. Plus, it’s easily customizable with your favorite toppings, making it a versatile and deeply satisfying meal for everyone.

The Evolution of White Chili

While traditional chili con carne has roots in Tex-Mex and Southwestern American cuisine, “white chili” emerged as a popular variation, distinguishing itself by its use of white beans, chicken (instead of beef), and a lighter, often dairy-based broth, typically seasoned with green chilies and other mild spices rather than robust chili powders and tomatoes. This lighter, yet equally comforting, version became popular for its fresh flavor profile and ability to appeal to those who prefer poultry over red meat.

The “creamy” aspect further enhances its appeal, adding a luxurious texture and mellowing the spices, making it incredibly approachable and satisfying. This Creamy White Chicken Chili recipe embodies that evolution, offering a wholesome, hearty, and flavorful soup that brings a touch of warmth and comfort to any table, proving that chili can be diverse and delicious in many forms.

Ingredients

Here’s what you’ll need to create this comforting and flavorful Creamy White Chicken Chili:

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups chicken broth (low sodium recommended)
• 2 (15 ounce) cans Great Northern beans or cannellini beans, rinsed and drained
• 1 (15 ounce) can corn kernels, drained (fresh or frozen & thawed also work)
• 1/2 cup heavy cream (or half-and-half)
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup shredded Monterey Jack cheese (plus more for topping)
• 1/4 cup chopped fresh cilantro, for garnish
• Salt and freshly ground black pepper to taste

Swaps and Notes

• Chicken: Both chicken breasts and thighs work wonderfully. Thighs tend to stay a bit juicier. For a super quick version, you can use 2-3 cups of shredded cooked rotisserie chicken; add it when you add the broth.
• Beans: Great Northern or cannellini beans are classic for white chili. Ensure they are thoroughly rinsed and drained to reduce sodium and improve flavor.
• Chilies: Diced green chilies (mild or medium) add flavor without too much heat. For a spicier chili, you can add a finely diced jalapeño (remove seeds for less heat) when sautéing the onion.
• Spices: Cumin and oregano are essential for chili flavor. Cayenne pepper adds a kick; adjust to your spice preference.
• Dairy: Heavy cream creates a luscious, rich broth. Half-and-half can be used for a slightly lighter version. The cream cheese melts into the broth, adding incredible creaminess and tang.
• Cheese: Monterey Jack melts beautifully and is a mild, creamy cheese. You can also use pepper jack for more heat, or a blend of cheddar and Monterey Jack.
• Corn: Fresh or frozen corn kernels are great. Canned corn works well too, just be sure to drain it.
• Cilantro: Fresh cilantro adds a bright, herbaceous finish. If you’re not a fan, fresh parsley or chives can be used.

Steps for the Recipe

Let’s get this comforting Creamy White Chicken Chili simmering!

1. Sauté Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. It doesn’t need to be cooked through at this point. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, diced green chilies, ground cumin, dried oregano, and optional cayenne pepper. Cook for 1 minute until fragrant.
3. Build Broth Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
4. Add Beans & Corn: Stir in the rinsed and drained Great Northern/cannellini beans and the drained corn kernels. Return the seared chicken to the pot.
5. Simmer: Bring the soup back to a gentle simmer, then reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
6. Add Cream & Cheese: Remove the pot from the heat. Stir in the heavy cream (or half-and-half), cubed softened cream cheese, and 1/2 cup of the shredded Monterey Jack cheese. Stir well until all the cheeses are completely melted and the chili is smooth and creamy. If the chili seems too thick, you can add a splash more chicken broth until desired consistency is reached.
7. Serve & Garnish: Taste and adjust seasoning (salt, pepper) if needed. Ladle into bowls, top with the remaining shredded Monterey Jack cheese, fresh chopped cilantro, and any other desired toppings. Serve hot.

Tips for Success

• Brown Chicken First: Searing the chicken adds flavor and texture to the chili base.
• Drain and Rinse Beans: This helps reduce excess sodium and starch, improving the flavor and clarity of the broth.
• Soften Cream Cheese: Ensure cream cheese is softened to room temperature so it blends seamlessly into the soup without lumps.
• Shred Your Own Cheese: For the creamiest, smoothest cheese melt, shred cheese from blocks. Pre-shredded often contains anti-caking agents.
• Don’t Boil Rapidly After Dairy: Once you add the cream and cream cheese, maintain a gentle simmer to prevent the dairy from scorching or curdling.
• Garnish Generously: Toppings are key for chili! Don’t skimp on the fresh cilantro, extra cheese, or other favorites.

Serving Suggestions and Pairings

Creamy White Chicken Chili is a hearty meal on its own, but it pairs wonderfully with:

• Cornbread or Tortilla Chips: Essential for dipping and scooping up all that delicious creamy chili.
• Rice: Serve over a bed of white or brown rice for an even heartier meal, similar to my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• Toppings Bar: Set up a toppings bar with sour cream, extra shredded cheese, sliced jalapeños, avocado, and crushed tortilla chips for a customizable experience.
• Side Salad: A light green salad with a simple vinaigrette dressing provides a refreshing contrast.
• Beverage Pairings: A simple glass of water, iced tea, or a crisp lager would complement this chili nicely.

Storage and Leftover Tips

Creamy White Chicken Chili makes fantastic leftovers, and the flavors often deepen even more the next day!

• Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The chili will thicken considerably upon chilling.
• Reheat: To reheat, gently warm portions in a saucepan on the stovetop over low heat, adding a splash of chicken broth or milk to thin out the chili and bring it back to your desired creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
• Freezing: Freezing is possible, but the texture of the cream-based broth and the beans can sometimes change slightly upon thawing. If freezing, use freezer-safe containers and leave some headspace. Thaw overnight in the refrigerator, then reheat gently, adding liquid as needed.

More Recipes You Will Love

If you enjoyed the comfort and savory flavors of this chili, you might also like these other hearty and easy-to-make meals:

• For another deep, comforting bowl with Southern flavors, my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
• If you love easy, cheesy chicken dishes, check out my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
• For an easy one-pan dinner that’s always a hit, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is fantastic.
• And for a quick way to feed a crowd with chicken, my These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are excellent.
• If you’re looking for a lighter, refreshing chicken option, my A Light Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight!) is a great choice.

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Final Thoughts

Creamy White Chicken Chili is a true triumph of comfort food – it offers all the rich, savory, and cheesy flavors you crave in a hearty bowl, with a lighter, brighter twist. It’s perfect for busy weeknights, effortless entertaining, or simply indulging in pure, cozy comfort. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.

I hope you give this amazing chili a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes your new go-to chili recipe, or what your favorite chili toppings are. I always love hearing from you! Happy cooking!