Creamy White Chicken Chili
Creamy White Chicken Chili
Rich, cozy, a little spicy, and way creamier than the usual white chicken chili.
This is the kind of chili that eats like comfort food but still gives you solid protein. Tender shredded chicken, green chiles, serrano heat, and a creamy broth make this one especially good for colder nights or meal prep.
440
Calories
23g
Protein
6g
Carbs
35g
Fat
Ingredients
- 2 tbsp avocado oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 3 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced green chiles
- 2–3 serrano or jalapeño peppers, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 1/2 cups shredded cooked chicken
Suggested Toppings
- optional lime wedges
- optional sliced avocado
- optional sour cream
- optional sliced jalapeños
- optional fresh cilantro
Kev Tip
Soften the cream cheese before adding it, and reduce the heat before the dairy goes in. That helps everything melt smoothly instead of getting clumpy.
Portion Guide / Make It Fit
Standard serving: 1 bowl.
Hungrier day: 1 bowl plus toppings and a side salad or chips if you want it less low-carb.
Meal prep move: portion into containers and add toppings fresh later.
Since this one is naturally richer, I’d keep the toppings fresh and bright.
Hungrier day: 1 bowl plus toppings and a side salad or chips if you want it less low-carb.
Meal prep move: portion into containers and add toppings fresh later.
Since this one is naturally richer, I’d keep the toppings fresh and bright.
Storage
Refrigerate for up to 4 days. Reheat gently over low heat or in short microwave bursts so the creamy base stays smooth.
Instructions
- 1Heat the avocado oil in a large pot or Dutch oven over medium heat. Cook the diced onion for 5–7 minutes until softened and translucent.
- 2Add the garlic and cook for 1 minute more, just until fragrant.
- 3Pour in the chicken broth and heavy cream. Stir in the green chiles, minced peppers, cumin, smoked paprika, oregano, chili powder, salt, and black pepper.
- 4Bring to a gentle boil, then reduce the heat and simmer for about 40 minutes so the flavors can come together.
- 5Lower the heat. Add the softened cream cheese and whisk or stir until smooth, then stir in the shredded cheddar until melted.
- 6Add the shredded chicken and simmer for 5 more minutes, just until heated through.
- 7Taste and adjust seasoning if needed. Serve hot with your toppings of choice.
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