Creamy White Chicken Chili Recipe

This White Chicken Chili recipe is loaded with tender chicken, white beans, green chiles, corn and spices simmered in a delicious creamy broth. This creamy White Chicken Chili is rich, hearty and delicious!

There are so many kinds of chili recipes out there, from beef chili, slow cooker chili, Instant Pot Chili, Chili Mac and Cheese and even award winning chili recipes.

This Chicken and White Bean Chili however, is one of my absolute favorite comfort food meals and a recipe you should always keep in your recipe collection.

Best White Chicken Chili Recipe

This easy to make White Chicken Chili with cream cheese and white beans is going to become one of your favorite meals. Chicken Chili is a soup you will want to serve all year round – yes, it is that good!

Although the flavors and seasonings of this white chili are absolutely perfect, in my book chili toppings are as important as the chili chicken itself! Shredded cheese (cheddar and Monterrey Jack are our favorite), chopped cilantro, crunchy tortilla chips or corn chips, sour cream, sliced green onions and creamy avocado slices pair beautifully with the rich creamy broth. If you like your chili spicy, slices of jalapeno chiles are a must!

Chicken Chili Recipe Ingredients

• Chicken: Boneless and skinless chicken breast, small diced. You can use chicken thighs, if you prefer.
• Oil: I use extra virgin olive oil but, avocado, canola or vegetable oil can be used.
• Onions: Diced or chopped finely. I like to use brown onions but white and yellow onions work well.
• Green Chiles: I use mild canned green chiles. Use hot if you like extra heat.
• Garlic: I use fresh garlic. In a pinch, use garlic paste.
• Chicken Broth: Homemade or canned. Use low sodium, if you prefer.
• Great Northern Beans: I use canned beans, drained. Any other white bean like Canellini work well.
• Corn: Frozen corn is readily available year round and I always have a bag in my freezer. Use fresh or canned corn, if you prefer.
• Cream Cheese: I use full fat cream cheese.
• Half and Half: You can use whole milk although the white bean chili won’t be as rich. Heavy cream is also a good option.
• Cilantro: Chopped. Use parsley if you don’t like cilantro.
• Lime Juice: Fresh lime juice is the way to go!
• Green Onions: Sliced.
• Seasonings: Ground cumin, paprika, chili pepper, dried oregano, salt, pepper, garlic powder and cayenne pepper (optional).

How To Make Chicken Chili

• Season the chicken with salt, pepper and garlic powder.
• If you want a super creamy chili, mash or process some of the beans in a small food processor or blender. You will need a couple of tablespoons of liquid (broth or water) for the machine to run smoothly. You can also place the beans in a small bowl and use an immersion blender.
• Heat up the oil in a pot or Dutch oven. Cook the onions until they become soft. Stir in the chicken and cook for a few minutes. The chicken will be almost fully cooked at this point.
• Stir in the garlic, green chiles and then the spices.
• Stir in the chicken broth, the beans and the corn and bring to a boil. Reduce the heat to low and simmer.
• Whisk in the cream cheese and the Half and Half and simmer for a few minutes. Stir in the lime juice, green onions and season to taste.

How Do You Thicken Chili?

For this bean chicken chili recipe, I use the beans as a thickening agent. It is the best and healthiest way to thicken chili.

Here is how is done: Measure out about 1/2 cup of the white beans (it doesn’t have to be exact) and mash them with a fork or potato masher. You can also place the beans in a small food processor with a couple of spoonfuls of broth or water and process until the beans are smooth. This isn’t a science project, just some mashed beans! Don’t stress over it.

If you prefer using a different thickening method, you can use masa harina. Masa flavors go well with this chili recipe. Simply mix 2 tablespoons of masa with some water and add it to the chili. Simmer for a few minutes or until it thickens.

Does Chili Freeze Well?

Yes! Chili freezes and also reheats well. Cool completely and place it in freezer bags or a sealed container and freeze it for up to 2 months.
Defrost in the fridge overnight and reheat in a pot or in the microwave. If the chili gets a bit too thick, add chicken broth to thin it up.

Take A Look At These Easy Recipes:

• Chicken Tortilla Soup
• Stuffed Pepper Soup
• Tom Yum Soup