chicken chili

Chicken chili is a cozy, satisfying dish perfect for busy weeknights or lazy weekends. This creamy version brings a rich, velvety texture and subtle heat that appeals to the whole family — even picky eaters. Made with tender chicken, white beans, mild green chilies, and a luscious cream base, this chili delivers maximum flavor with minimal effort. Best of all, it’s ready in just 35 minutes.

Why You’ll Love This Recipe

• 🕒 Quick & easy — dinner in under 40 minutes
• 🍗 Uses everyday ingredients
• 🥣 Creamy, comforting, and kid-friendly
• 🧊 Great for leftovers and freezer meals
• 🔄 Flexible: swap proteins or tweak the spice level

Whether you’re meal-prepping or making a last-minute dinner, this chicken chili will earn a permanent spot in your rotation.

Ingredients

Here’s everything you’ll need to whip up a pot of creamy chicken chili:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 boneless, skinless chicken breasts, diced
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 2 (14 oz) cans white beans (cannellini or great northern), drained
• 2 (4 oz) cans mild green chilies (with juice)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 4 oz cream cheese (softened)
• Salt & pepper to taste

Optional Toppings:

• Fresh lime juice
• Shredded Monterey Jack or Mexican blend cheese
• Avocado or guacamole
• Sour cream or Greek yogurt
• Tortilla chips or strips
• Fresh cilantro, scallions, or sliced jalapeños

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5–7 minutes until softened and lightly golden.
2. Cook the chicken
   Stir in diced chicken and cook for about 5 minutes until the outside is no longer pink.
3. Add the garlic
   Add minced garlic and cook for 30 seconds, stirring constantly.
4. Build the chili base
   Pour in chicken broth, beans, green chilies, chili powder, cumin, and oregano. Stir well and bring to a boil.
5. Simmer
   Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
6. Add the creaminess
   Soften cream cheese in the microwave for 30 seconds, then stir into the pot. Cook for another 5–7 minutes, stirring occasionally, until fully melted and incorporated.
7. Season and serve
   Taste and season with salt and pepper. Ladle into bowls, add toppings of your choice, and serve hot!

Recipe Details

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

Nutrition Facts (Approximate per serving)

• Calories: 390
• Protein: 29g
• Fat: 17g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 3g
• Sodium: 700mg

Tips & Variations

• Use rotisserie chicken: Cut down cooking time by using pre-cooked shredded chicken. Add in step 4 and reduce simmer time by 5 minutes.
• Dairy swap: Substitute cream cheese with ½ cup heavy cream or ¾ cup sour cream.
• Spice it up: Add cayenne, jalapeños, or hot green chilies for more heat.
• Extra greens: Stir in a handful of spinach before serving for added nutrition.

FAQs

Can I freeze chicken chili?

Yes! Freeze in airtight containers for up to 3 months. Reheat gently on the stovetop; the texture may slightly change due to dairy but the flavor remains delicious.

Can I make it in a slow cooker?

Yes, sauté the aromatics and chicken first, then transfer everything (except cream cheese) to your slow cooker. Cook on low for 4–6 hours. Stir in cream cheese at the end.

What kind of beans work best?

Cannellini or great northern beans are ideal. Navy beans or even chickpeas can also be used in a pinch.

Creamy Chicken Chili

A rich, comforting chicken chili made in one pot with creamy broth, white beans, and mild green chilies. Perfect for cozy nights or easy meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 390 kcal

Equipment

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

Ingredients

  

• – 1 tbsp olive oil
• – 1 medium yellow onion chopped
• – 2 boneless skinless chicken breasts, diced
• – 3 garlic cloves minced
• – 2 cups low-sodium 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 softened
• – Salt & pepper to taste
• #### Optional Toppings
• – Lime wedges
• – Sour cream or Greek yogurt
• – Avocado or guacamole
• – Shredded cheese
• – Tortilla strips
• – Cilantro scallions, jalapeños

Instructions

 

• Heat olive oil in a pot over medium heat. Sauté onion 5–7 min.
• Add chicken; cook until no longer pink.
• Stir in garlic and cook 30 sec.
• Add broth, beans, chilies, spices. Bring to boil.
• Reduce heat; simmer 10 min.
• Stir in cream cheese. Simmer 5–7 min more.
• Season with salt & pepper. Serve with toppings.

Notes

– Use cooked chicken to save time
– Spice it up with jalapeños or cayenne
– Cream cheese can be swapped for sour cream or heavy cream

Keyword chicken chili

Conclusion

This chicken chili recipe is comfort food at its finest. Rich, creamy, and easy to customize, it’s perfect for feeding a crowd or batch cooking for the week. Serve with your favorite toppings and sides, and watch it disappear!