When the weather turns chilly and you're craving something warm, comforting, and deeply satisfying, this Creamy White Chicken Chili is just the thing. It’s rich and cozy without being heavy, thanks to a silky broth infused with green chiles, tender chicken thighs, white beans, corn, and a subtle kick from jalapeño. Unlike traditional red chili, this version has a creamy base made with cream cheese and heavy cream, giving it an irresistibly luscious texture that makes every spoonful pure comfort.
The best part? It’s incredibly flexible. Make it from scratch with chicken thighs for deep, slow-simmered flavor, or use shredded rotisserie chicken to get dinner on the table fast. Whether you're feeding your family, hosting game night, or meal-prepping for the week, this chili is a guaranteed hit. Top it off with creamy avocado, bright lime, and fresh cilantro for a restaurant-worthy bowl you'll crave again and again.
WHY YOU'LL LOVE THIS RECIPE
- Creamy and comforting: A rich broth made with cream cheese and heavy cream adds a decadent, velvety finish.
- Hearty and satisfying: Loaded with protein-packed chicken and white beans, it’s a full meal in one pot.
- Quick and flexible: Use fresh chicken thighs for deep flavor or rotisserie chicken when you’re in a hurry.
- Perfect for meal prep: Makes a big batch that stores and reheats beautifully for lunches or leftovers.
- Family favorite: Mild enough for kids but easy to spice up with jalapeños or hot sauce for heat lovers.
WHAT EACH INGREDIENT DOES
- What Each Ingredient Does
Chicken thighs:
Add rich, meaty flavor and stay juicy even after simmering. They shred beautifully, giving the chili a hearty, rustic texture.
Avocado oil:
Used for searing and sautéing, this neutral oil has a high smoke point and allows the flavors of the spices and vegetables to shine.
White onion:
Provides a sweet, aromatic base for the chili, enhancing depth without overpowering the dish.
Garlic:
Adds savory warmth and boosts the overall flavor of the chili.
Green bell pepper:
Mild and slightly sweet, it adds texture and subtle earthiness.
Jalapeño:
Brings mild heat and brightness. Removing the seeds tones down the spice level if you prefer a milder chili.
Diced green chiles:
Offer a smoky, tangy flavor that gives this white chili its signature Southwestern profile.
Northern beans:
Creamy and mild, they add bulk and protein while soaking up all the chili’s flavors. Great for a thick, hearty consistency.
Sweet corn:
Adds pops of sweetness and texture, balancing the heat and richness of the broth.
Chicken stock:
Forms the flavorful base of the chili and enhances the savory elements of the dish.
Heavy whipping cream:
Gives the broth a velvety texture and mellow flavor — essential for that signature creamy finish.
Cream cheese:
Adds richness and body to the chili, helping it thicken slightly while creating a luxurious mouthfeel.
Chili powder, cumin, garlic powder, onion powder:
This spice blend brings warmth, earthiness, and depth. Cumin is especially important for that classic chili flavor.
Salt and black pepper:
Essential seasonings to balance and enhance all the other ingredients.
Avocado, cilantro, sour cream, lime (for garnish):
These fresh toppings elevate the chili with creaminess, brightness, and acidity — balancing the richness of the dish.
TIPS AND TRICKS FOR SUCCESS
- Use rotisserie chicken for a quick version — just skip the searing step and add it during the final simmer.
- Adjust spice levels by using more or less jalapeño, or leave the seeds in for extra heat.
- Cream cheese tip: Soften it at room temperature before adding to help it melt evenly into the chili.
- Batch cook & freeze: This chili freezes beautifully — store leftovers in freezer-safe containers for up to 3 months.
FREQUENTLY ASKED QUESTIONS
- Can I make this in a slow cooker?
- Yes! Sauté the aromatics and spices first, then transfer everything (except the cream and cream cheese) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream and cream cheese during the last 30 minutes.
- Is this recipe spicy?
- It has a mild kick from jalapeño and green chiles, but it’s not overly spicy. You can adjust the heat by using more or less jalapeño, or omitting it entirely.
- Can I make it dairy-free?
- Yes! Substitute full-fat coconut milk for the cream and use a dairy-free cream cheese alternative. The flavor will be slightly different but still delicious.
CREAMY WHITE CHICKEN CHILI
A creamy and comforting White Chicken Chili made with tender chicken thighs, white beans, green chiles, and corn, all simmered in a rich, flavorful broth. Perfect for cozy nights or easy weeknight dinners.
Ingredients
- 1 lb chicken thighs about 7
- 2 tbsp avocado oil
- ½ small white onion dice
- 3 garlic cloves minced
- 1 green bell pepper
- 1 large jalapeno diced (remove seeds for less heat)
- 1 4oz can diced green chiles
- 1 15oz can sweet corn drained
- 2 15oz cans northern beans rinsed and drained
- 4 cups chicken stock
- ¾ cups heavy whipping cream
- 2 tablespoon cream cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tsp salt adjust to taste
- 1 tsp[ black pepper
For Garnish
- sliced avocados
- chopped cilantro
- sour cream
- lime wedges
Instructions
- Sear the Chicken In a large pot, heat avocado oil over medium heat. Season chicken thighs with salt and pepper, then sear for 3–4 minutes per side until lightly golden. Remove and set aside.
- Sauté the Aromatics In the same pot, add diced onion, green bell pepper, jalapeño, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add the Spices Stir in chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 30 seconds to bloom the spices and deepen the flavor.
- Build the Base Pour in the chicken stock and return seared chicken thighs to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until chicken is tender and fully cooked.
- Shred and Combine Remove the chicken from the pot and shred it using two forks. Return it to the pot along with diced green chiles, white beans, corn, cream cheese, and heavy cream. Stir well until creamy and combined. Simmer for another 5–10 minutes to thicken.
- Serve Ladle into bowls and top with sliced avocado, chopped cilantro, sour cream, and a squeeze of lime.
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