As the days get colder, there’s nothing more comforting than a bowl of creamy white chicken chili. This dish has become a household favorite, perfect for game days, family gatherings, or simply a cozy night in. It’s rich, flavorful, and filled with tender chicken, hearty beans, and a blend of spices that create just the right amount of warmth without overwhelming heat.
One of the best things about this creamy white chili is its versatility and how easily it can be adapted. Whether it’s made in a slow cooker or on the stovetop, this dish will quickly become a go-to for both beginner cooks and seasoned chili lovers alike. So grab your favorite pot, put on a cozy playlist, and get ready to enjoy a warm bowl of comfort.
Why You’ll Love This Recipe:
- Creamy and comforting with a rich, velvety texture.
- Full of flavor from a blend of mild spices, garlic, and tender chicken.
- Perfect for gatherings and an easy make-ahead meal.
- Kid-friendly as it’s not overly spicy, but you can adjust the heat as desired.
- Customizable with toppings like cheese, sour cream, and fresh herbs for added flavor.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 pound cooked, shredded chicken (about 2 cups)
- 1 can (15 ounces) great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- Salt and pepper, to taste
- Toppings: shredded cheese, chopped cilantro, sour cream, lime wedges, diced avocado
How to Make Creamy White Chicken Chili
Step-by-Step Instructions:
- Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the garlic and jalapeño, letting them cook for an additional minute until they’re fragrant. This is where the base of the chili’s flavor starts to build, so take your time to get the onions nice and soft.
- Spice Things Up: Add in the cumin, coriander, chili powder, and smoked paprika. Stir the spices around in the pot for about a minute. The spices will start to bloom in the oil, intensifying their flavors and giving the chili a beautiful color and aroma.
- Add the Broth: Pour in the chicken broth, scraping up any bits from the bottom of the pot for extra flavor. Bring the broth to a gentle simmer, and let it cook for about 5 minutes, allowing the spices to infuse the broth.
- Make It Creamy: Reduce the heat to low and add the heavy cream and cream cheese. Stir well until the cream cheese is completely melted and the broth turns smooth and creamy. If you like a super-thick chili, you can add a bit more cream or a spoonful of cornstarch dissolved in water.
- Add the Chicken and Beans: Now, add the shredded chicken, great Northern beans, and corn to the pot. Let everything simmer together for another 10-15 minutes so the flavors have a chance to meld. The chicken will soak up all that creamy, spiced broth, making it tender and delicious.
- Season to Taste: Finally, give your chili a taste and season with salt and pepper as needed. If you’d like more heat, you can add a pinch of cayenne or even some chopped green chilies.
- Serve with Toppings: Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, fresh cilantro, diced avocado, and a squeeze of lime for extra brightness.
Helpful Tips
- Creamy Texture Hack: For an extra-creamy chili, blend half of the beans with a bit of broth before adding them to the pot. This will make the base thicker and even more velvety.
- Adjusting the Heat: Want it spicier? Add another diced jalapeño or a can of green chilies. For a milder chili, skip the jalapeños altogether and substitute bell peppers instead.
- Make-Ahead Friendly: This chili is even better the next day, making it a perfect meal to prepare in advance. It thickens as it sits, so when reheating, you might want to add a splash of broth or cream to keep it smooth.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes:
- Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken, which brings added flavor and is incredibly tender.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding extra broth if needed to thin it out.
Nutritional Information (Approximate Per Serving):
- Calories: 320
- Protein: 23g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 5g
- Sugars: 2g
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Sauté the onion, garlic, and spices first for the best flavor, then add everything except for the cream and cream cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the cream and cream cheese at the end, letting them melt into the chili before serving.
How can I make this chili thicker?
If you prefer a thicker chili, add a slurry of cornstarch and water toward the end of cooking, or blend a portion of the beans and add them back to the pot.
Storage Instructions:
Allow the chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to four days or freeze for longer storage. When reheating, add a splash of broth or cream to help keep its creamy consistency.
Related Recipes
If you loved this creamy white chicken chili, you’ll likely enjoy these cozy dishes:
Conclusion
With each spoonful of this creamy white chicken chili, you’ll taste the warmth of home-cooked goodness. It’s a recipe that’s simple to make, easy to adapt, and endlessly comforting on a chilly day. So gather your ingredients, try it out, and don’t forget to personalize it with your favorite toppings. Enjoy the flavors and warmth that this hearty chili brings to your table!
Print
Creamy White Chicken Chili
Description
As the days get colder, there’s nothing more comforting than a bowl of creamy white chicken chili. This dish has become a household favorite, perfect for game days, family gatherings, or simply a cozy night in. It’s rich, flavorful, and filled with tender chicken, hearty beans, and a blend of spices that create just the right amount of warmth without overwhelming heat.
One of the best things about this creamy white chili is its versatility and how easily it can be adapted. Whether it’s made in a slow cooker or on the stovetop, this dish will quickly become a go-to for both beginner cooks and seasoned chili lovers alike. So grab your favorite pot, put on a cozy playlist, and get ready to enjoy a warm bowl of comfort.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeño peppers, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 pound cooked, shredded chicken (about 2 cups)
- 1 can (15 ounces) great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- Salt and pepper, to taste
- Toppings: shredded cheese, chopped cilantro, sour cream, lime wedges, diced avocado
Instructions
- Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the garlic and jalapeño, letting them cook for an additional minute until they’re fragrant. This is where the base of the chili’s flavor starts to build, so take your time to get the onions nice and soft.
- Spice Things Up: Add in the cumin, coriander, chili powder, and smoked paprika. Stir the spices around in the pot for about a minute. The spices will start to bloom in the oil, intensifying their flavors and giving the chili a beautiful color and aroma.
- Add the Broth: Pour in the chicken broth, scraping up any bits from the bottom of the pot for extra flavor. Bring the broth to a gentle simmer, and let it cook for about 5 minutes, allowing the spices to infuse the broth.
- Make It Creamy: Reduce the heat to low and add the heavy cream and cream cheese. Stir well until the cream cheese is completely melted and the broth turns smooth and creamy. If you like a super-thick chili, you can add a bit more cream or a spoonful of cornstarch dissolved in water.
- Add the Chicken and Beans: Now, add the shredded chicken, great Northern beans, and corn to the pot. Let everything simmer together for another 10-15 minutes so the flavors have a chance to meld. The chicken will soak up all that creamy, spiced broth, making it tender and delicious.
- Season to Taste: Finally, give your chili a taste and season with salt and pepper as needed. If you’d like more heat, you can add a pinch of cayenne or even some chopped green chilies.
- Serve with Toppings: Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, fresh cilantro, diced avocado, and a squeeze of lime for extra brightness.
Notes
- Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken, which brings added flavor and is incredibly tender.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding extra broth if needed to thin it out.