creamy chicken chili recipe

Written ByJenny Smyth Posted on
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The Best creamy chicken chili recipe

I’m so excited to share this creamy chicken chili recipe with you all! This dish is a staple in our household, and I’ve been perfecting the recipe over the years to make it not only delicious but also easy to make.

The origins of this recipe are unclear, but I like to think it’s a fusion of different cuisines coming together in a beautiful way. When I first made this recipe, I was blown away by how well the flavors melded together.

The combination of tender chicken, rich cream, and spices is truly magic. My family devours this dish whenever I serve it, and I love watching them enjoy it as much as I do.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, use it as a topping for baked potatoes or nachos, or even serve it as a dip for veggies. And let’s not forget about the health benefits – with lean protein from the chicken and plenty of fiber from the beans, this dish is a nutritious option for any meal.

Plus, it’s super easy to make in large quantities, making it perfect for potlucks or family gatherings. My kids love helping me make this recipe because they get to help with the stirring and taste-testing – and let me tell you, they’re always eager for seconds (if not thirds!)

As we’ve perfected this recipe over time, I’ve added some tweaks to make it even more delicious. We’ve learned that using high-quality ingredients makes all the difference in the flavor and texture of this dish.

Creamy Chicken Chili

4.7 from 1330 votes

This creamy chicken chili is a comforting and hearty dish perfect for cool evenings. It combines tender chicken, kidney beans, and a rich, creamy sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless, skinless chicken breasts
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles
1 cup chicken broth
1 cup heavy cream
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, bell pepper, and minced garlic.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4The mixture should be fragrant and the onions should be translucent.
5Add chicken breasts to the pot.
6Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes.
7The chicken will release some moisture and begin to brown slightly.
8Stir in chili powder, cumin, and smoked paprika.
9Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
10The mixture will become fragrant and the spices will darken slightly.
11Add diced tomatoes with green chiles, kidney beans, and chicken broth.
12Stir well to combine.
13Bring the mixture to a simmer, then reduce the heat to medium-low.
14Cover and let it cook for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
15The chicken should be white throughout and easily shreddable with a fork.
16Remove the chicken from the pot and shred it using two forks.
17Return the shredded chicken to the pot and stir in the heavy cream.
18The mixture should thicken slightly and become creamy.
19The chicken should be evenly distributed and coated in the creamy sauce.
20In a small bowl, mix cornstarch with water until smooth.
21Stir the cornstarch mixture into the pot.
22Cook for an additional 2-3 minutes, until the chili has thickened to your desired consistency.
23The chili should coat the back of a spoon and leave a clear line when you run your finger through it.
24Season with salt and black pepper to taste.
25Stir well to combine.
26The chili should be flavorful and well-seasoned.
27Let it cook for an additional 1-2 minutes, then remove from heat.
28The chili should be hot and bubbly.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 27g

📝Notes

Tips: You can adjust the spiciness by adding more or less chili powder or diced green chiles. For a spicier chili, add a pinch of cayenne pepper.

Watch Video Of How Creamy Chicken Chili Works

This creamy chicken chili recipe has become a staple in our household – and I know it will be in yours too once you try it! One thing that makes this recipe so great is that you can easily customize it to suit your tastes.

Want more spice? Add some diced jalapenos or red pepper flakes!

Want less heat? Simply omit them altogether.

And don’t worry if you end up with leftovers (because let’s face it – who doesn’t love leftover chili?) – this dish freezes beautifully so you can store any excess in your freezer for later.

❓ Frequently Asked Questions About Creamy Chicken Chili

What type of chicken should I use?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use a combination of both if you prefer.

Can I use ground beef instead of chicken?

Yes, you can definitely use ground beef as a substitute for chicken. Just be sure to cook it until it’s fully browned before adding the remaining ingredients.

What kind of beans should I use?

You can use either kidney beans or black beans for this recipe – both work beautifully.

Can I make this recipe in advance?

Absolutely! This chili freezes beautifully, so feel free to make a batch and store it in your freezer for up to 3 months.

How do I thicken up the chili if it gets too runny?

No problem! Simply add some cornstarch or flour to thicken up the chili – just be sure to whisk constantly so you don’t end up with lumps.

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