Our Ultimate Creamy White Chicken Chili Recipe for a Cosy Night In

Are you on the hunt for a comforting dish that offers a delicious change from the usual tomato-based red chilli? Perhaps you’re craving something substantial, creamy, and packed with flavour to warm your soul on a cool evening. We know that feeling well—the search for a perfect one-pot meal that feels like a warm embrace.

Well, we believe your search ends here. This is, quite simply, the most wonderful White Chicken Chili Recipe you will ever need. It’s a brilliant alternative for midweek meals and a dish we guarantee will delight your guests. Set aside what you know about chilli; this creamy, luscious version combines tender chicken, hearty beans, and a velvety, savoury broth that will have everyone requesting more. It’s the ideal fall recipe for gathering your loved ones around the dinner table.

Why You’ll Love This Recipe

• Wonderfully Rich & Comforting: We use cream cheese to achieve a sumptuously smooth texture that is the essence of comfort food, making it a truly satisfying meal.
• On the Table in Under an Hour: This recipe has been crafted with busy weeknights in mind. You can have a wholesome, home-cooked meal ready in less than 60 minutes.
• Full of Complex Flavours: We bring together zesty lime, aromatic cumin, and a subtle warmth from jalapeños to create a taste profile that is both balanced and sophisticated.
• Ideal for Making Ahead: Like all the best stews, this chilli develops even more flavour overnight. It makes for a fantastic lunch the following day!
• Brilliantly Versatile with Toppings: The real enjoyment comes from the garnishes! Why not set up a toppings station and allow everyone to personalise their bowl with avocado, cheese, or tortilla strips?

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, deseeded and finely chopped
• 500g boneless, skinless chicken breasts, cut into chunks
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp mild chilli powder
• 1 litre chicken stock
• 2 x 400g tins cannellini beans, rinsed and drained
• 1 x 300g tin sweetcorn, drained
• 200g full-fat cream cheese, softened and cubed
• Juice of 1 large lime
• A large handful of fresh coriander, chopped
• Salt and freshly ground black pepper to taste

How to Make The Best White Chicken Chili

Creating this gorgeous chicken chili is remarkably straightforward. We have outlined the process in a few simple steps to take you from preparation to serving. Just follow our guide, and you will have a perfect pot of chilli ready in no time.

1. Begin with the Flavour Base: In a large pot or Dutch oven, warm the olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes, until it has softened and become translucent. Add the minced garlic and chopped jalapeño, stirring for another minute until their aromas are released.
2. Sear the Chicken and Toast the Spices: Place the chicken chunks into the pot. Cook until the chicken is lightly coloured on all sides, stirring as needed. Sprinkle over the ground cumin, dried oregano, and mild chilli powder. Mix everything together to coat the chicken and cook for one more minute to awaken the spices.
3. Simmer the Chilli: Pour in the chicken stock, making sure to scrape any flavourful browned bits from the bottom of the pot. Stir in the rinsed cannellini beans and drained sweetcorn. Bring the chilli to a boil, then lower the heat to a gentle simmer. Pop the lid on and allow it to cook for 20-25 minutes, letting all the flavours meld together perfectly.
4. Shred the Chicken: Once it has simmered, use a slotted spoon to carefully lift the chicken chunks out of the pot and onto a board. With two forks, gently pull the chicken apart into smaller, bite-sized pieces. This technique is essential for achieving that classic chilli consistency.
5. Create the Creamy Base: Return the shredded chicken to the pot. Add the cubes of cream cheese, stirring gently until they dissolve completely into the broth. This transforms the chilli into something wonderfully creamy and rich—it’s the secret behind our fantastic White Chicken Chili.
6. Finish and Serve: Take the pot off the heat. Stir through the fresh lime juice and the chopped coriander. Taste the chilli and season it generously with salt and black pepper until the flavour is just how you like it. Ladle into bowls and serve piping hot with all your favourite garnishes.

Tips for the Perfect White Chicken Chili

To help you put your own stamp on this dish, we have collected some of our favourite tips and tricks. These little tweaks can elevate your chilli from great to truly exceptional!

Choosing Your Chicken

We use chicken breasts for a leaner protein, but chicken thighs are also a brilliant choice and will add even more flavour. For a convenient shortcut, a pre-cooked rotisserie chicken works wonders. Just shred the meat and add it to the pot with the beans and corn during step 3, then reduce the simmer time to about 15 minutes. When preparing raw chicken, always adhere to food safety practices; the UK’s Food Standards Agency offers excellent guidance.

Getting the Right Creaminess

For a guaranteed creamy result, full-fat cream cheese is our secret. If you’d like an even more decadent chilli, you could replace half of the cream cheese with 100ml of double cream. Should you find your chilli is a bit thin, you can simply mash about half a cup of the cannellini beans with a fork before stirring them back in. Their natural starch will help to thicken the broth.

Adjusting the Spice Level

This recipe delivers a gentle, family-friendly warmth. For those who prefer more heat, you can leave the seeds in the jalapeño or even add a second one. A pinch of cayenne pepper added with the other spices will also effectively increase the heat. To make a non-spicy version, just leave out the jalapeño.

Our Favourite Toppings

The toppings are, for many, the best part of any chili recipe! They introduce new textures, a burst of freshness, and allow for personalisation. Here are a few of our top picks:

• Sliced avocado or a spoonful of guacamole
• A dollop of soured cream or Greek yoghurt
• Crushed tortilla chips or crispy fried tortilla strips
• Grated cheddar or Monterey Jack cheese
• More fresh coriander
• Finely sliced red onion or spring onions
• A few slices of pickled jalapeños for an extra zing

What to Serve with Your Chicken Chili

This white chicken chili is certainly a satisfying meal by itself, but it also pairs wonderfully with a few classic accompaniments. A wedge of warm, buttery cornbread is the traditional partner for mopping up every last drop. Alternatively, you could serve it alongside fluffy white rice, some crusty bread, or a simple green salad dressed with a zesty vinaigrette. If you enjoy comforting chicken meals like this one, you may also love our hearty Southwest Chicken Casserole.

Storing and Reheating Instructions

This recipe is excellent for preparing in advance. You can store leftovers in an airtight container in the fridge for up to four days. The chilli also freezes beautifully for up to three months. To do so, let it cool down completely before transferring it to a freezer-safe container. To reheat, thaw the chilli in the fridge overnight, then warm it gently in a saucepan over a medium-low heat, stirring from time to time until it’s hot all the way through.

A Twist on a Classic: Pioneer Woman Style

We often find inspiration in recipes that feel wholesome, generous, and full of flavour—the key characteristics of a great Pioneer Woman recipe. This chilli embodies that spirit. It takes simple, everyday ingredients and turns them into a dish that is deeply comforting and made for sharing. The emphasis on a rich, creamy broth combined with tender chicken and beans is a nourishing approach that we feel she would applaud. It’s rustic, honest, and utterly delicious.

FAQ

Conclusion

And there you have it—our straightforward, creamy, and wonderfully tasty White Chicken Chili. It is a comforting, flavourful meal that proves a great chilli doesn’t have to be red. We are confident this recipe will become a firm favourite in your home, perfect for those cosy nights in, effortless entertaining, and satisfying meal planning.

We genuinely hope this is a recipe you will return to time and time again. So, why not give it a go? Let us know your thoughts in the comments section below! We would also love to see your creations, so please tag us on social media. For another simple weeknight dinner idea, have a look at our popular Low Carb Chicken Casserole.

Recipe Card

Prep: 15 mins
Cook: 35 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, deseeded and finely chopped
• 500g boneless, skinless chicken breasts, cut into chunks
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp mild chilli powder
• 1 litre chicken stock
• 2 x 400g tins cannellini beans, rinsed and drained
• 1 x 300g tin sweetcorn, drained
• 200g full-fat cream cheese, softened and cubed
• Juice of 1 large lime
• A large handful of fresh coriander, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté the onion until soft (5-7 mins), then add garlic and jalapeño and cook for 1 more minute.
2. Add chicken chunks and cook until lightly coloured. Stir in cumin, oregano, and chilli powder and cook for another minute to toast the spices.
3. Pour in the chicken stock, scraping the bottom of the pot. Stir in the cannellini beans and sweetcorn. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
4. Remove the chicken from the pot and shred it using two forks.
5. Return the shredded chicken to the pot. Add the cubed cream cheese and stir until it melts completely into a creamy broth.
6. Remove from heat. Stir in the lime juice and chopped coriander. Season with salt and pepper to taste before serving.

Nutrition (per serving): Calories: 580 kcal, Carbs: 41 g, Protein: 54 g, Fat: 24 g