Print

Creamy Chicken Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting creamy chicken chili that combines tender shredded chicken, white beans, and a hint of spice, perfect for weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 cup cream or half-and-half
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced avocado, lime wedges

Instructions

  1. Heat oil in a large pot over medium heat. Add the diced onion and cook, stirring, until softened and translucent, 5–7 minutes.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant.
  3. Stir in the shredded chicken, drained white beans, and drained corn. Mix to combine and warm the chicken through for a minute.
  4. Add the diced tomatoes with green chilies, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Stir well to integrate.
  5. Pour in the cream or half-and-half, reduce heat slightly, and bring the mixture to a gentle simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until flavors meld and the chili has thickened slightly.
  6. Taste and adjust seasoning — add more salt, pepper, or an extra pinch of chili powder if you want more heat.
  7. Serve hot with any desired toppings: shredded cheese, a dollop of sour cream, chopped cilantro, or a squeeze of lime.

Notes

Use rotisserie chicken to save time. For a dairy-free option, substitute cream with full-fat coconut milk.

Find it online: https://www.mealbreeze.com/creamy-chicken-chili/