Name: Creamy White Chicken Chili Irresistible Deluxe Comfort Dish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 cans white beans (15 oz each), drained and rinsed; 1 can diced green chilies (4 oz); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 4 cups chicken broth, low-sodium recommended; 1 cup frozen corn kernels; 1 cup heavy cream or half-and-half; Salt and pepper to taste; Fresh lime wedges and chopped cilantro for serving

Print Recipe

Cozy Start, Bright Finish: A Six-Spoon Comfort Meal

Last week, after a long day, I opened the pantry and grabbed a few sturdy, friendly ingredients. In about 30 minutes, this Creamy White Chicken Chili bloomed into a bowl that felt like a warm hug.

I built it with pantry staples, so it’s easy to pull together even on busy days; the tang from lime, the freshness of cilantro, and the creamy richness from the beans and dairy come together in layered, comforting flavors.

Ingredients

1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces — juicy, fast-cooking protein; swap with rotisserie chicken or cooked turkey for a shortcut.
2 tablespoons olive oil — for sautéing and flavor foundation; substitute with avocado oil if desired.
1 medium onion, diced — adds sweetness and aroma; swap with yellow onion if required; sauté until translucent.
2 garlic cloves, minced — punchy aroma; use fresh for best flavor, or 1/2 teaspoon garlic powder in a pinch.
2 cans white beans (15 oz each), drained and rinsed — beans give creaminess and body; use cannellini or great northern; for a thicker texture, reserve 1/2 cup of the bean liquid.
1 can diced green chilies (4 oz) — gentle heat and brightness; reduce or omit for kids’ meals.
1 teaspoon ground cumin — warm depth; optional: add 1/2 teaspoon smoked paprika for a smoky note.
1/2 teaspoon chili powder — soft heat; adjust to taste.
4 cups chicken broth, low-sodium recommended — builds the soup base and helps with thinning or thickening later.
1 cup frozen corn kernels — pops of sweetness; optional but delightful.
1 cup heavy cream or half-and-half — for creamy texture; dairy-free option: coconut cream or a dairy-free creamer.
Salt and pepper to taste — season gradually as you simmer; remember the broth may add salt.
Fresh lime wedges and chopped cilantro for serving — bright finish; they’re optional but recommended.

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. The kitchen should smell sweet and toasty.
Stir in garlic and cook for 30 seconds until fragrant. Avoid burning; adjust heat as needed.
Season chicken pieces with a pinch of salt and pepper, then add to the pot. Cook until lightly browned on all sides, about 4–6 minutes.
Sprinkle in cumin, chili powder (and smoked paprika if using). Stir for about 1 minute to bloom the spices and wake up the flavors.
Add the white beans, green chilies, corn, and chicken broth. Bring to a gentle simmer, then reduce heat to maintain a steady simmer. Cook 15–20 minutes, or until the chicken is cooked through (internal temp 165°F) and the flavors have melded.
Stir in the heavy cream (or half-and-half). Simmer 3–5 minutes more, until the chili is glossy and slightly thickened. If you want it thicker, partially mash some beans with the back of a spoon.
Taste and adjust salt and pepper. Squeeze in a little lime juice to brighten, and sprinkle with fresh cilantro just before serving.

Tips & Variations

Make it spicier: add a minced jalapeño or a dash of hot sauce; go gentle if feeding kids.
Dairy-free option: use coconut cream or a dairy-free creamer; skip the heavy cream.
Gluten-free: check that your broth and chiles are gluten-free; this recipe is naturally gluten-free.
Make-ahead: Cook the base (onions, garlic, spices, beans) and refrigerate; add the chicken and dairy at the end when reheating; or freeze the base for up to 3 months.
Stovetop vs slow cooker: for slow cooker, brown the chicken and onions first, then combine with beans, chiles, and broth; cook on low 6–7 hours or high 3–4 hours; finish with cream.
Serving textures: add a dollop of sour cream or cream cheese for extra silk; or top with avocado slices and crushed tortilla chips.

Serving Suggestions

Pair with a bright green salad and a simple lime vinaigrette to balance richness.
Serve with warm cornbread, cheddar-jalapeño muffins, or soft tortilla chips for dipping.
Make-it-a-meal: add a side of roasted vegetables or a crisp cucumber tomato salad for contrast.
Plate with a squeeze of lime, a sprinkle of cilantro, and a slice of avocado for color and freshness.

FAQs

Can I thicken the chili if it’s too thin?

Simmer uncovered a bit longer to reduce the liquid, or whisk in a small slurry of cornstarch and cold broth. You can also mash a few beans right in the pot to add body without changing the flavor.

Can I make this ahead of time?

Yes. You can prepare the base (onions, garlic, spices, beans) and refrigerate it. Reheat gently, then add the chicken and dairy at the end. For even longer storage, freeze the sauce base for up to 3 months and reheat with fresh chicken and dairy.

What’s the best way to reheat leftovers?

Reheat gently on the stove over low heat, stirring often. If it thickens too much, stir in a splash of broth or milk to reach your preferred consistency. Avoid boiling after adding dairy to keep it silky.

Can I use pasta with this chili?

This dish shines as a hearty soup, not a pasta dish. If you want to pair with pasta, a small shape like ditalini or shells can work, but it will become more of a creamy pasta-bean soup than a chili.

Are there dairy-free swaps I can trust?

Yes. Use coconut cream or almond milk-based creamer in place of heavy cream. For extra creaminess, blend in a bit of white beans and adjust with more broth. Finish with lime for brightness.

How do I keep the sauce silky if I want to reduce fat?

Use half-and-half or a dairy-free creamer instead of heavy cream, and avoid boiling after adding dairy. Stir in a teaspoon of cornstarch slurry if you need extra thickness, then simmer just long enough to hydrate the slurry.

Final Thoughts

There’s something so satisfying about a soup that comes together in one pot, smells like comfort, and tastes like a well-loved hug. This Creamy White Chicken Chili strikes a balance between silky richness and bright, fresh notes, with just enough warmth to feel cozy without overpowering the palate. Pin this for a busy weeknight, or save it for a chilly weekend when you need a comforting, dependable supper that friends will beg you to share.