Creamy White Chicken Chili Recipe Perfect for Cold Nights

Introduction

The first time I made creamy white chicken chili, I knew I had struck cozy dinner gold. Picture this: the aroma of garlic and sautéed onions mingling with tender chicken and warm spices, all bubbling away in a velvety broth. Honestly, it’s the kind of scent that makes your kitchen feel like the heart of your home. The creamy texture paired with just the right amount of heat is pure comfort—it’s like a big warm hug in a bowl.

Years ago, I stumbled upon this recipe while trying to recreate a dish I had at a local chili cook-off. My version has evolved over time, adding a little of this and tweaking that, but it always gets rave reviews. It’s now a staple in my house, especially during colder months when everyone craves something hearty and satisfying. My family practically hovers around the pot, sneaking spoonfuls before it even hits the table (and I can’t say I blame them).

This creamy white chicken chili is perfect for cozy nights, potlucks, or when you just need a simple yet impressive dish to warm you up. Trust me, once you taste it, you’ll be bookmarking this recipe for years to come.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, this recipe is perfect for busy weeknights.
• Simple Ingredients: No fancy items required—everything is either pantry staples or easy to find at your local grocery store.
• Perfect for Cold Nights: This chili is warm, creamy, and comforting—ideal for chilly evenings.
• Crowd-Pleaser: Kids and adults alike love the mild spice and rich flavor. It’s always a hit at family gatherings.
• Unbelievably Delicious: The combination of tender chicken, creamy broth, and zesty toppings hits all the right notes.

What makes this recipe stand out is its creamy base, which is made without heavy cream. Instead, I use a blend of cream cheese and chicken broth for that luscious texture. It’s also easy to customize—add more spice if you like heat, or keep it mild for picky eaters. This chili is a little lighter than traditional versions but just as satisfying. It’s the kind of meal that makes you feel warm inside and out!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and creamy texture without any fuss.

• Chicken: Boneless, skinless chicken breasts or thighs—choose what you prefer.
• Chicken broth: Low-sodium is best for controlling the saltiness.
• Onion: Yellow or white onion, diced finely.
• Garlic: Fresh garlic cloves, minced.
• Green chilies: Canned, diced green chilies for a mild kick of flavor.
• Northern beans: Great Northern beans or cannellini beans, drained and rinsed.
• Corn: Frozen or canned sweet corn, drained.
• Cream cheese: Full-fat for the creamiest texture, softened to room temperature.
• Spices: Cumin, oregano, chili powder, and smoked paprika for a flavorful base.
• Salt & pepper: To taste.
• Optional toppings: Shredded cheese, sour cream, fresh cilantro, jalapeños, and tortilla chips.

If you’re missing an ingredient, don’t worry—there are substitutions! You can swap out the chicken for turkey, use navy beans instead of Great Northern, or even add diced bell peppers for extra veggies. This recipe is super flexible.

Equipment Needed

• Large pot or Dutch oven: Perfect for cooking and simmering the chili evenly.
• Cutting board: Essential for chopping your veggies and chicken.
• Sharp knife: A good knife makes prepping ingredients much quicker.
• Wooden spoon: Ideal for stirring the chili as it cooks.
• Ladle: Makes serving the chili a breeze.

Don’t have a Dutch oven? No problem! You can use a heavy-bottomed stockpot instead. Just make sure it’s large enough to hold all the ingredients comfortably. If you want to save time, you can use pre-cooked shredded chicken and skip the cooking step.

Preparation Method

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer. Let the chicken cook for 15-20 minutes or until fully cooked.
4. Remove the chicken from the pot and shred it using two forks. Set aside.
5. To the simmering broth, add the green chilies, drained beans, corn, and shredded chicken. Stir well to combine.
6. Add the spices: cumin, oregano, chili powder, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
7. Lower the heat and stir in the softened cream cheese until it melts completely into the broth, creating a creamy base.
8. Simmer the chili for another 10-15 minutes, stirring occasionally to ensure everything is well incorporated.
9. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro. Don’t forget the tortilla chips for some crunch!

If your cream cheese isn’t melting easily, try whisking it with a small amount of hot broth before adding it to the pot. This helps it blend smoothly.

Cooking Tips & Techniques

• Use a rotisserie chicken: Save time by shredding a store-bought rotisserie chicken instead of cooking raw chicken.
• Don’t overcook the chicken: Keep an eye on the cooking time to ensure the chicken stays tender and juicy.
• Blend the cream cheese: If you struggle with lumps, whisk it separately with hot broth before adding it to the chili.
• Customize the spice level: Add more chili powder or diced jalapeños if you love heat, or keep it mild for the kiddos.
• Make it ahead: This chili tastes even better the next day as the flavors meld. It’s perfect for meal prep!

Variations & Adaptations

• Gluten-free: This recipe is naturally gluten-free, but double-check your chicken broth and spices for hidden gluten.
• Dairy-free: Swap the cream cheese for a dairy-free alternative like coconut milk or cashew cream.
• Vegetarian: Omit the chicken and add extra beans, mushrooms, or tofu for protein.
• Seasonal twist: In summer, add fresh diced tomatoes and zucchini to the chili for a vibrant touch.
• Spicy variation: Stir in some chipotles in adobo sauce for a smoky heat that takes the chili to the next level.

One of my personal favorites is adding roasted poblano peppers for a smoky, earthy flavor. It’s a game-changer!

Serving & Storage Suggestions

This creamy white chicken chili is best served hot, topped with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Pair it with warm cornbread or crispy tortilla chips for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the chili cool completely, then transfer it to freezer-safe bags or containers. It’ll keep well for up to 3 months.

To reheat, warm the chili gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water if it’s too thick. The flavors deepen and meld beautifully over time, so don’t be surprised if the leftovers taste even better!

Nutritional Information & Benefits

Per serving, this creamy white chicken chili provides approximately:

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 12g

The beans and chicken are excellent sources of protein, while the spices offer anti-inflammatory benefits. This recipe is also naturally gluten-free and can be adjusted for dairy-free diets. Keep in mind that toppings like cheese and sour cream will add extra calories and fat.

If you’re watching your sodium intake, opt for low-sodium broth and rinse canned ingredients thoroughly.

Conclusion

This creamy white chicken chili recipe is the ultimate comfort food for cold nights. It’s easy to make, endlessly customizable, and packed with flavor. Whether you’re whipping it up for family dinner or a cozy night in, it’s guaranteed to satisfy.

Creamy White Chicken Chili Recipe Perfect for Cold Nights

Print Recipe

This creamy white chicken chili is warm, hearty, and packed with flavor, making it the ultimate comfort food for cold nights. It’s easy to make, endlessly customizable, and always a crowd-pleaser.

• Author: sarah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 1 yellow or white onion, diced finely
• 3 garlic cloves, minced
• 1 can (4 ounces) diced green chilies
• 2 cans (15 ounces each) Great Northern beans or cannellini beans, drained and rinsed
• 1 cup frozen or canned sweet corn, drained
• 8 ounces full-fat cream cheese, softened to room temperature
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, fresh cilantro, jalapeños, tortilla chips

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer. Let the chicken cook for 15-20 minutes or until fully cooked.
4. Remove the chicken from the pot and shred it using two forks. Set aside.
5. To the simmering broth, add the green chilies, drained beans, corn, and shredded chicken. Stir well to combine.
6. Add the spices: cumin, oregano, chili powder, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
7. Lower the heat and stir in the softened cream cheese until it melts completely into the broth, creating a creamy base.
8. Simmer the chili for another 10-15 minutes, stirring occasionally to ensure everything is well incorporated.
9. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro. Don’t forget the tortilla chips for some crunch!

Notes

[‘Use a rotisserie chicken to save time.’, ‘If cream cheese isn’t melting easily, whisk it with a small amount of hot broth before adding it to the pot.’, ‘Customize the spice level by adding more chili powder or diced jalapeños.’, ‘This chili tastes even better the next day as the flavors meld.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Fat: 12
• Carbohydrates: 30
• Protein: 25

Keywords: Creamy white chicken chili, comfort food, cold nights, easy dinner, hearty chili