Creamy White Chicken Chili Recipe

Our Ultimate Creamy White Chicken Chili: A Bowl of Pure Comfort

Are you looking for a delightful alternative to traditional chili that is both hearty and incredibly satisfying? When there’s a nip in the air, we often yearn for something warm, comforting, and full of flavour. While classic beef chilli certainly has its charm, we feel its lighter, creamier counterpart deserves some time in the limelight. That’s why we’re so excited to share our most treasured recipe for Creamy White Chicken Chili, a dish destined to warm your soul and become a firm favourite in your household.

This is no ordinary chili. It’s a wonderfully balanced bowl filled with tender shredded chicken, creamy cannellini beans, and sweetcorn, all enveloped in a rich and velvety broth. The gentle warmth from green chillies is beautifully mellowed by the smooth, creamy finish, which results in a taste that is both sophisticated and deeply comforting. It’s the sort of meal that feels like a cosy embrace, perfect for a quiet evening in or for sharing with friends and family. Let’s get cooking!

Why You Will Adore This Recipe

• Wonderfully Flavourful: We bring together a perfect medley of spices, including cumin, coriander, and oregano, enhanced with zesty lime and fresh herbs to craft a chili that is far from ordinary. The depth of flavour is truly exceptional.
• Beautifully Creamy (Without Being Heavy): Our special technique creates a luxurious, velvety texture using double cream and cream cheese, making it a rich and satisfying Creamy Chili that doesn’t feel overly indulgent.
• Ideal for Any Day of the Week: This recipe is ready in under an hour, which makes it a brilliant choice for a hectic weeknight. It’s also elegant enough to be served to guests over the weekend.
• A Full Meal in a Single Pot: Loaded with protein from the chicken and beans, this chili serves as a complete and filling meal on its own. It’s the definition of a one-pot wonder!

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion, finely chopped
• 2-3 cloves Garlic, minced
• 700g boneless, skinless Chicken Breasts
• 1 litre Chicken Stock (low-sodium is best)
• 2 x 400g tins Cannellini Beans, rinsed and drained
• 1 x 200g tin Sweetcorn, drained
• 1 x 120g tin chopped Green Chillies, drained
• 1 tsp ground Cumin
• 1 tsp dried Oregano
• 1/2 tsp ground Coriander
• 1/4 tsp Cayenne Pepper (optional, adjust to taste)
• 120g full-fat Cream Cheese, softened and cubed
• 100ml Double Cream
• Juice of 1 large Lime
• A large handful of fresh Coriander, chopped
• Salt and freshly ground Black Pepper, to taste

How to Make the Perfect Creamy White Chicken Chili: A Step-by-Step Guide

Creating a mouth-watering bowl of White Chicken Chili is much easier than you might imagine. We have outlined the entire process in simple, clear steps to help you get it right every single time. Find your favourite large pot or Dutch oven, and let’s begin.

Step 1: Create Your Flavour Base

The secret to any fantastic Chili Recipe lies in its flavourful foundation. Begin by warming the olive oil in your pot over a medium heat. When you see it shimmer, add the chopped onion and cook for 5–7 minutes, until it has softened and turned translucent. We aim for a gentle cook to bring out its natural sweetness. Then, stir in the minced garlic and cook for one more minute until it becomes aromatic. Take care not to let it brown, as this can make it taste bitter.

Step 2: Cook the Chicken and Let It Simmer

Next, it’s time to add the whole chicken breasts to the pot. Pour over the chicken stock, making sure the chicken is mostly covered. Add the ground cumin, dried oregano, ground coriander, and a pinch of cayenne pepper if you like a little heat. Bring the mixture to a gentle simmer, then turn the heat down to low, pop the lid on, and allow it to cook for 15–20 minutes. The chicken should be cooked all the way through. We always suggest checking with a meat thermometer, which should register 74°C (165°F), in line with guidance from the Food Standards Agency.

Step 3: Shred the Cooked Chicken

Once cooked, carefully lift the chicken out of the pot and set it on a board to cool for a moment until it’s comfortable to handle. With two forks, gently pull the chicken apart into bite-sized shreds. We find this technique gives the perfect texture for soaking up the flavourful broth. As you shred, keep the stock simmering on a low heat.

Step 4: Bring It All Together

Place the shredded chicken back into the pot. Now, add the rinsed cannellini beans, drained sweetcorn, and the chopped green chillies. Stir everything together well and let it continue to simmer for another 10 minutes. This gives all the distinct flavours a chance to mingle and develop. The beans will become even softer, and the chicken will absorb the wonderful spices from the broth.

Step 5: The Creamy Finale

This is the magical part that elevates a simple soup into a wonderfully creamy chili. Turn the heat down to its lowest setting. Add the cubes of cream cheese, stirring gently until they have melted completely into the broth. Then, slowly drizzle in the double cream while stirring continuously. It is crucial not to let the chili boil after this point, as the dairy could separate. To finish, stir through the fresh lime juice and chopped coriander. Season well with salt and black pepper to your liking.

Our Top Tips and Tasty Variations

While this recipe is delightful just as it is, we also appreciate how flexible it can be. Here are some of our best tips and variations to help you make this chili your very own.

For an Extra Creamy Texture

If you adore an especially creamy chili, here’s a little trick. Before adding all the beans to the pot, take roughly half a cup of the cannellini beans and mash them with a fork or blend them with a little of the broth. When you stir this bean paste back into the chili, it acts as a delicious natural thickener.

Adjusting the Heat

Everyone’s preference for spice varies. The tinned green chillies we recommend are quite mild. For a more fiery kick, you could add a finely diced fresh jalapeño at the same time as the onion. Alternatively, an extra dash of cayenne pepper will also increase the heat. For a milder flavour, simply leave out the cayenne pepper.

Helpful Time-Saving Ideas

For those evenings when you’re short on time, using a pre-cooked rotisserie chicken from the supermarket is a fantastic shortcut. Just shred the meat and add it during Step 4, which means you can reduce the initial simmering time. It’s a brilliant way to get a delicious Chicken Chili on the table quickly.

The Best Toppings for Your Chili

We think the toppings are one of the most exciting parts! We love to create a “toppings station” so that everyone can personalise their bowl. Here are some suggestions to inspire you:

• Crushed tortilla chips for a satisfying crunch
• A spoonful of soured cream or Greek yoghurt
• Grated Cheddar or Monterey Jack cheese
• Diced avocado or a dollop of guacamole
• More fresh coriander
• Sliced fresh jalapeños for an extra kick

If you’re a fan of comforting, all-in-one chicken dinners, you may also enjoy our Low Carb Chicken Casserole, which is another wonderful option for a hearty and wholesome meal. For something a little different, our Garlic Parmesan Chicken Pasta Recipe offers a creamy and deeply satisfying alternative.

Frequently Asked Questions

A New Favourite for the Whole Family

And there you have it—our simple yet incredibly tasty recipe for Creamy White Chicken Chili, which is guaranteed to be a hit with everyone at your dinner table. It’s the ideal combination of spice, creaminess, and comfort, making it a perfect meal for any occasion. This dish is proof that chili doesn’t need to be red to be a true bowl of Comfort Food.

We are so pleased to share this recipe with you and hope you get to experience its cosy, satisfying flavours for yourself. It is more than just a dinner; it’s an experience that brings warmth and happiness to your home.

Have you tried our Creamy White Chicken Chili? We would be delighted to hear from you! Please feel free to leave a comment below and let us know how you got on and which tasty toppings you went for. Happy cooking!

Recipe Card

Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion, finely chopped
• 2-3 cloves Garlic, minced
• 700g boneless, skinless Chicken Breasts
• 1 litre Chicken Stock
• 2 x 400g tins Cannellini Beans, rinsed and drained
• 1 x 200g tin Sweetcorn, drained
• 1 x 120g tin chopped Green Chillies, drained
• 1 tsp ground Cumin
• 1 tsp dried Oregano
• 1/2 tsp ground Coriander
• 1/4 tsp Cayenne Pepper (optional)
• 120g full-fat Cream Cheese, softened and cubed
• 100ml Double Cream
• Juice of 1 large Lime
• A large handful of fresh Coriander, chopped
• Salt and freshly ground Black Pepper, to taste

Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion until soft (5-7 mins), then stir in the garlic until fragrant (1 min). Add the whole chicken breasts, chicken stock, cumin, oregano, coriander, and cayenne pepper. Bring to a simmer, then cover and cook on low for 15-20 minutes until the chicken is cooked through.
2. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Add the cannellini beans, sweetcorn, and green chillies. Stir well and continue to simmer for 10 minutes to allow the flavours to combine.
3. Reduce the heat to its lowest setting. Add the cubed cream cheese and stir gently until it melts completely into the broth. Slowly stir in the double cream, followed by the lime juice and fresh coriander. Season with salt and pepper to taste and serve immediately. Do not allow the chili to boil after adding the dairy.

Nutrition (per serving): A hearty and protein-rich meal. Exact nutritional values will vary based on the specific ingredients used.