chicken chili

Chicken chili is the ultimate comfort dish when you’re craving something hearty, creamy, and satisfying. This one-pot wonder blends tender chicken, white beans, green chilies, and a smooth, tangy broth to create a chili that’s rich without being heavy. Whether you’re cooking for your family or meal prepping for the week, this creamy chicken chili will quickly become a go-to favorite.

Unlike tomato-based chilis, this white version offers a milder, creamier flavor profile with just enough spice to keep things interesting. Let’s dig into why you’ll love it, what you need, and how to make it flawlessly every time.

Why You’ll Love This Recipe

• Creamy and comforting with just a touch of heat
• Quick and easy — ready in about 35 minutes
• Kid-friendly and great for picky eaters
• Versatile — easy to adjust spice levels or use leftover chicken
• Freezes well for future meals

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 chicken breasts, cut into bite-sized pieces (or ~1 lb cooked chicken)
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 cans (14 oz) white beans (cannellini or Great Northern), drained
• 2 cans (4 oz) mild green chilies, with juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 4 oz cream cheese (softened)
• Salt and pepper, to taste
• Optional toppings: fresh lime juice, sour cream, avocado, shredded cheese, tortilla strips, jalapeños, cilantro

Instructions

1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 5–7 minutes until soft and slightly golden.
2. Cook the chicken: Add chicken pieces and sauté until lightly browned and no longer pink on the outside (about 5–6 minutes).
3. Add garlic and spices: Stir in garlic, chili powder, cumin, and oregano. Cook for 30 seconds until fragrant.
4. Build the chili: Pour in chicken broth, green chilies, and beans. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Cream it up: Cut softened cream cheese into cubes and stir into the chili. Simmer another 5–7 minutes until melted and fully incorporated.
6. Season and serve: Taste and add salt and pepper as needed. Serve hot with your favorite toppings.

Recipe Details

this recipe

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6 servings

Nutrition Facts (Per serving – approx.)

• Calories: 410
• Protein: 30g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 6g
• Sugar: 3g
• Sodium: 670mg
  (Note: Nutritional values vary based on ingredients used.)

Tips & Variations

• Spicier version: Use hot green chilies, cayenne pepper, or diced jalapeños
• Swap the cream cheese: Sub with ½ cup heavy cream + 1 tbsp lime juice
• Add greens: Stir in spinach at the end for added nutrients
• Make it meatless: Use vegetable broth and skip the chicken — add corn or extra beans instead
• Double the batch: Perfect for freezing or feeding a crowd

FAQs

Can I use rotisserie or pre-cooked chicken?
Yes! Shred it and stir it in with the broth. Reduce simmer time by 5–7 minutes.

Can I make it dairy-free?
You can omit the cream cheese and use a plant-based alternative or full-fat coconut milk, but it will alter the flavor.

Can I freeze this chicken chili?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

How long does it last in the fridge?
About 3–4 days in a sealed container.

Creamy Chicken Chili

This creamy chicken chili is a quick, comforting dish full of flavor. Perfect for weeknights, it’s creamy, cozy, and ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• – 1 tbsp olive oil
• – 1 medium onion chopped
• – 2 chicken breasts diced
• – 3 garlic cloves minced
• – 2 cups chicken broth
• – 2 14 oz cans white beans, drained
• – 2 4 oz cans mild green chilies
• – 2 tsp chili powder
• – 1 tsp ground cumin
• – ½ tsp dried oregano
• – 4 oz cream cheese cubed and softened
• – Salt and pepper to taste
• – Optional toppings: lime juice avocado, sour cream, cheese, tortilla strips, jalapeños, cilantro

Equipment

• Large pot or Dutch oven
• Wooden spoon
• – Garlic press
• – Can opener

Method

 

1. Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until golden.
2. Add chicken and cook until no longer pink.
3. Stir in garlic and spices; cook for 30 seconds.
4. Add broth, green chilies, and beans. Simmer 10 minutes.
5. Stir in cream cheese until fully melted. Simmer 5 more minutes.
6. Season with salt and pepper. Serve hot with toppings.

Notes

– Can be made with cooked chicken
– Freezes well up to 3 months
– Adjust spice level to taste

Conclusion

This creamy chicken chili is pure comfort in a bowl — rich, filling, and loaded with protein and flavor. Whether you’re craving a warm hug in food form or just need a quick dinner that pleases everyone, this recipe checks all the boxes. Make it once, and it’ll be part of your regular rotation in no time.