Print

Creamy White Chicken Chili – Easy Game Day Recipe

creamy white chicken chili - featured image
Print Recipe

This creamy white chicken chili is the perfect game day recipe, featuring tender chicken, white beans, and a rich, creamy broth made without heavy cream. It’s quick, easy, and packed with comforting flavors that will warm you up on cold days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 fresh lime, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional toppings: fresh cilantro, chopped; shredded Monterey Jack cheese; sliced jalapeños; sour cream; tortilla chips or strips; diced avocado

Instructions

  1. Prep the Chicken (5 minutes): Pat the chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper.
  2. Sauté the Aromatics (8 minutes): Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the Spices (1 minute): Add the cumin, oregano, chili powder, smoked paprika, and cayenne (if using) to the pot. Stir constantly for about 30-60 seconds.
  4. Add the Liquids and Chicken (5 minutes): Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Add the diced green chiles and stir. Place the seasoned chicken breasts into the liquid. Bring to a gentle boil over medium-high heat.
  5. Simmer the Chicken (15-20 minutes): Reduce heat to medium-low, cover, and simmer until chicken is cooked through (internal temperature of 165°F).
  6. Shred the Chicken (3 minutes): Transfer cooked chicken to a cutting board. Let rest for 2-3 minutes, then shred with two forks.
  7. Blend for Creaminess (2 minutes): Add one can of drained and rinsed white beans to the pot. Use an immersion blender to blend until smooth and creamy. (Alternatively, blend 1 cup broth and the can of beans in a regular blender, then return to pot.)
  8. Add the Cream Cheese and Remaining Beans (5 minutes): Add the remaining can of whole white beans, shredded chicken, and cubed cream cheese to the pot. Stir until cream cheese is melted and incorporated.
  9. Simmer and Season (10 minutes): Let chili simmer uncovered over low heat for 10 minutes, stirring occasionally. Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
  10. Serve and Garnish (2 minutes): Ladle chili into bowls and top with desired garnishes.

Notes

For a dairy-free version, use dairy-free cream cheese alternative and skip cheese topping. This recipe is naturally gluten-free—check chicken broth label. To make it spicier, add an extra jalapeño (seeded and minced) when sautéing onion. The chili tastes even better the next day as flavors meld. Store in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, game day recipe, easy chili, comfort food, chicken chili, white bean chili

Find it online: https://lyrafeast.com/creamy-white-chicken-chili-easy-game-day-recipe/