Go Back
–+ servings
Benjamin

Spicy White Chicken Chili – A Warm & Cozy Meal for Chilly Nights!

This White Chicken Chili is a creamy, hearty, and flavorful dish that’s perfect for chilly nights! Packed with tender shredded chicken, white beans, and a rich, seasoned broth, this comforting meal comes together in just one pot. Whether you're making it for a weeknight dinner or a cozy gathering, this easy recipe is sure to become a family favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the White Chicken Chili:
  • 2 boneless skinless chicken breasts
  • 2 cans 15 oz each white beans (drained)
  • 4 cups chicken broth
  • 1 can 4 oz diced green chilies
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 small jalapeño diced (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 oz cream cheese softened
  • ½ cup heavy cream
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped cilantro for garnish
For Toppings (Optional):
  • Shredded cheese cheddar, Monterey Jack, or Pepper Jack
  • Sliced avocado
  • Sour cream
  • Tortilla chips
  • Extra lime wedges

Method
 

Sauté the Aromatics:
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until softened.
  3. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
Cook the Chicken:
  1. Add the chicken breasts to the pot.
  2. Pour in the chicken broth and diced green chilies.
  3. Season with cumin, chili powder, oregano, salt, and black pepper.
  4. Bring to a simmer, cover, and cook for 20-25 minutes until the chicken is fully cooked.
Shred the Chicken:
  1. Remove the chicken from the pot and shred it using two forks.
  2. Return the shredded chicken to the pot and stir to combine.
Make it Creamy:
  1. Stir in the drained white beans.
  2. Add the softened cream cheese and heavy cream, stirring until melted and fully incorporated.
  3. Simmer for another 5 minutes to let the flavors meld.
Finish and Serve:
  1. Stir in fresh lime juice for added brightness.
  2. Serve hot, garnished with chopped cilantro and your favorite toppings.

Notes

  • For extra spice, add more jalapeño or a dash of cayenne pepper.
  • Use rotisserie chicken to save time—just shred and add it in Step 3.
  • Make it dairy-free by swapping cream cheese and heavy cream for full-fat coconut milk.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 3 months in a freezer-safe container; thaw overnight before reheating.

Tried this recipe?

Let us know how it was!