Description

Warm, hearty, and full of creamy, comforting flavor, this Creamy Chicken Chili is the ultimate one-pot meal for cool evenings or lazy weekends. Tender shredded chicken, white beans, and mild green chilies are simmered in a rich, creamy broth seasoned with garlic, cumin, and a touch of spice. It’s cozy, filling, and perfect for feeding a crowd or prepping ahead for busy days.

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Ingredients

For the Chili:
• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil (if sautéing in a pot)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (4 oz) can diced green chilies (mild or medium)
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp oregano
• Salt and black pepper to taste
• 2 cups chicken broth
• 4 oz cream cheese, cubed and softened
• ½ cup heavy cream or half-and-half

Optional Garnishes:
• Chopped cilantro
• Shredded cheese (cheddar or Monterey Jack)
• Diced avocado
• Crushed tortilla chips
• Lime wedges

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Instructions

Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken
Add raw chicken breasts to the pot.
Pour in chicken broth and add beans, corn, green chilies, cumin, chili powder, oregano, salt, and pepper.
Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until chicken is fully cooked and tender.

Step 3: Shred and Add Creamy Ingredients
Remove chicken and shred with two forks. Return to pot.
Stir in cream cheese and heavy cream until fully melted and smooth.
Simmer uncovered for 5–10 more minutes to thicken slightly.
Taste and adjust seasoning as needed.

Step 4: Serve and Garnish
Ladle into bowls and top with your favorite garnishes like cheese, avocado, or tortilla chips.
Serve warm with cornbread or crusty bread on the side.

Slow Cooker Method:

Add chicken, onion, garlic, beans, corn, green chilies, spices, and broth to the slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Shred the chicken, then stir in cream cheese and cream during the last 30 minutes.
Stir well before serving.

Instant Pot Method:

Use sauté function to cook onions and garlic in oil.
Add remaining ingredients (except cream cheese and cream), seal, and cook on Manual/High for 12 minutes.
Quick release, shred chicken, and stir in cream cheese and cream until smooth.

Notes

Use Thighs for Extra Juiciness – Chicken thighs stay tender and shred beautifully.
Soften Cream Cheese First – Room temp cream cheese blends easier.
Thicken with a Slurry – If you want it extra thick, add 1 tbsp cornstarch mixed with 2 tbsp water during the last few minutes.
Want a Little Kick? – Add diced jalapeños or a dash of cayenne.
Make It Meatless – Swap chicken for canned chickpeas and use veggie broth!

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American