This creamy White Chicken Chili is a comforting, hearty dish packed with tender chicken, white beans, and warm spices. It’s rich without being heavy, easy to prepare, and perfect for cozy dinners or feeding a crowd. Every spoonful delivers balanced flavor, mild heat, and satisfying texture.
Why You’ll Love This Recipe
This recipe is simple enough for a weeknight but impressive enough for guests. It uses everyday ingredients, comes together in one pot, and can be adjusted to your preferred level of spice. The creamy broth pairs beautifully with the chicken and beans, making it filling without feeling overwhelming. It also stores and reheats very well, which makes it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil – 1 tablespoon
boneless skinless chicken breast – 680 g (1.5 lb), cut into small cubes
yellow onion – 1 medium, finely chopped
garlic – 4 cloves, minced
green chili peppers – 2 small, diced
ground cumin – 2 teaspoons
ground coriander – 1 teaspoon
chili powder – 1 teaspoon
salt – 1 teaspoon
black pepper – ½ teaspoon
white beans – 3 cans (425 g / 15 oz each), drained and rinsed
chicken broth – 1 liter (4 cups)
cream cheese – 170 g (6 oz), cubed
thick cooking cream – 120 ml (½ cup)
fresh coriander leaves – 2 tablespoons, finely chopped
lime juice – 1 tablespoon
Directions
Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook for 4–5 minutes until lightly browned on all sides.
Add the chopped onion and cook for 3 minutes until softened. Stir in the garlic and green chili peppers and cook for 30 seconds until fragrant.
Add cumin, coriander, chili powder, salt, and black pepper. Stir well to coat the chicken and vegetables evenly with the spices.
Pour in the chicken broth and add the white beans. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the cream cheese cubes and stir until fully melted and incorporated into the broth. Pour in the cooking cream and stir until smooth.
Simmer for another 5 minutes, then remove from heat. Stir in lime juice and fresh coriander leaves. Taste and adjust seasoning if needed before serving.
For extra heat, add a pinch of crushed red chili flakes or an extra green chili pepper.
For a thicker chili, mash some of the beans before adding them to the pot.
For a lighter version, reduce the cream cheese to 100 g and use low-fat cream.
For added texture, stir in sweet corn or diced zucchini during the simmering stage.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of broth if the chili thickens too much during storage.
FAQs
Can I use cooked chicken instead of raw?
Yes, you can use cooked shredded chicken. Add it after the broth and beans and reduce simmering time to 10 minutes.
Is this chili spicy?
This chili is mildly spiced. You can easily adjust the heat level by adding or reducing chili peppers and spices.
Can I freeze white chicken chili?
Yes, it freezes well. Let it cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What type of white beans works best?
Cannellini beans are ideal, but great northern beans or navy beans also work well.
Can I make this recipe dairy-free?
You can replace cream cheese and cream with a dairy-free alternative, though the texture will be slightly different.
How do I thicken the chili?
Mash some of the beans or let the chili simmer uncovered for a few extra minutes to reduce the liquid.
Can I cook this in a slow cooker?
Yes. Cook on low for 5–6 hours or on high for 3–4 hours, adding the dairy ingredients at the end.
What toppings go well with this chili?
Chopped coriander, sliced green onions, and a squeeze of fresh lime are great options.
Is this recipe suitable for meal prep?
Absolutely. It keeps well and tastes even better the next day.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pot. Cooking time remains mostly the same.
Conclusion
This White Chicken Chili is a comforting, creamy, and flavorful dish that fits perfectly into busy schedules and relaxed gatherings alike. With simple ingredients, flexible variations, and excellent storage qualities, it’s a recipe you’ll want to make again and again.
This creamy White Chicken Chili is a hearty and flavorful one-pot meal made with tender chicken, white beans, green chiles, and warm spices in a rich, creamy broth. It’s quick to prepare, perfect for meal prep, and customizable to your spice preference.
Ingredients
1 tablespoon olive oil
680 g (1.5 lb) boneless skinless chicken breast, cut into small cubes
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 small green chili peppers, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cans (425 g / 15 oz each) white beans, drained and rinsed
