White Chicken Chilli is one of those dishes that always hits the spot—and no matter if the weather starts to cool down or summer heat finally kicks in. This creamy, comforting, and slightly smoky bowl of goodness is my go-to recipe when I want to serve something hearty, flavourful, and just a little bit different from your usual chilli con carne. I know you’ll love this twist on a classic: it’s mild enough for the whole family (thanks to the gentle padron peppers), but still carries a touch of heat and tons of savoury depth. White Chicken Chilli is a brilliant choice for cosy dinners, meal prepping ahead of a busy week, or even serving at casual gatherings with a side of nachos and a cold drink.
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Why You’ll Love This Dish
One of the reasons I keep returning to this recipe is how it plays with texture and flavour. It’s rich, creamy, and satisfying without being too heavy. White Chicken Chilli is especially popular in the autumn and winter months, but honestly, I’ll make it year-round—there’s just something so comforting about that cream cheese base and the tender chunks of chicken, all infused with smoky spice.
This is also a recipe that adapts beautifully to your fridge or pantry. It’s freezer-friendly, kid-friendly, and perfect for feeding a crowd. Whether you're new to cooking or an old hand in the kitchen, this one's a winner.
Ingredients for White Chicken Chilli
Let’s talk about what makes this chilli special. I use boneless, skinless chicken thighs because they stay juicy and soak up flavours beautifully during the slow cook. Then come the cannellini and butter beans—creamy, tender, and packed with plant-based protein to bulk up the dish.
Now, padron peppers are my secret ingredient here. They're on the milder side, which makes them ideal for family-friendly cooking—especially when you're feeding younger children who might not handle spicy food well. You still get that lovely pepper flavour without overwhelming heat, so the dish stays full of depth and interest. It’s comforting, creamy, and gentle on the palate, making it a brilliant option for kids who need a bit of coaxing when it comes to trying new flavours. And for those who do want a bit of kick, chipotle chilli flakes add the perfect smoky spice without being too intense—so you can easily adjust the heat level for different tastes at the table.
Cream cheese and a generous knob of butter give this chilli its signature richness. They melt into the beans and chicken, turning everything into a smooth, velvety stew that coats the spoon beautifully. Add onion and garlic for the base of savoury depth, and finish it with spices—smoked paprika, cumin, oregano, and parsley. These bring earthy warmth and that classic chilli aroma that tells everyone dinner’s nearly ready.
See recipe card for quantities.
👨🍳 MY NOTES ON INGREDIENTS:
This White Chicken Chilli is all about balance and bold flavour without going overboard. I use padron peppers for their mild, slightly sweet flavour—they add depth without overwhelming the dish with heat, making it perfect for family-style cooking. You’ll occasionally get one with a gentle kick, which keeps things interesting!
To bring a subtle heat and beautiful smokiness, I add chipotle chilli flakes. They’re not just for spice—they enhance the savoury profile of the dish and complement the creaminess without clashing.
You might also notice there's no chicken stock or broth here. That’s deliberate. I want the natural flavours of the chicken, beans, and spices to shine through clearly. Skipping the stock keeps the texture rich and velvety, especially once the cream cheese and butter melt into everything. The result? A warm, hearty chilli that’s clean in flavour and deeply satisfying.
Instructions to cook White Chicken Chilli
Start by prepping your ingredients. Cut the chicken into bite-sized pieces. Slice the onion and padron peppers thinly and mince your garlic. In a large pot, heat some vegetable oil, then sear the chicken for about 3-4 minutes. Remove the chicken and set it aside.
- In the same pot, toss in your sliced onions and padron peppers. Let them cook for 5-6 minutes until soft and fragrant, then add the garlic and cook for another 2 minutes. Rinse your beans and add them to the pot.
- Stir in your spices—smoked paprika, cumin, parsley, and oregano. Let everything mingle until the beans are heated through.
- Now, drop in the cream cheese and butter and allow them to melt.
- Return the chicken to the pot. Add a splash of water (just enough to help blend the cheese and butter into a smooth base). Season with salt, black pepper, and chipotle flakes. Toss in a few whole padron peppers for added flavour, cover the pot, and let it all simmer on low for 30-40 minutes.
Pro tip: Use a pot with a tight-fitting lid to keep all that delicious moisture locked in while it cooks. This recipe can be also made in slow cooker or multi cooker, instructions would be same - sear chicken, fry veggies, add beans continue as above.
Substitutions
Out of chicken thighs? Chicken breast works too—just watch the cooking time so it doesn't dry out. No padron peppers? Try mild green bell peppers or even poblano peppers if you want more depth. Cream cheese can be swapped for sour cream, and if you're dairy-free, go for a plant-based soft cheese alternative.
How to serve White Chicken Chilli?
I usually spoon this over fluffy white rice, but it’s also incredible with tortilla chips on the side. Add avocado slices, a sprinkle of cheddar, some chopped coriander, or even a dollop of sour cream if you’re feeling indulgent. This is a "build-your-own-bowl" type of dish, which makes it perfect for gatherings or picky eaters.
Storage
Store your White Chicken Chilli in an airtight container in the fridge for up to 3–4 days. It’s a fantastic option for meal prep or next-day leftovers—the flavours deepen overnight, making it even more delicious. However, I don’t recommend freezing this dish. Because of the cream cheese, the texture can become grainy and overly runny once thawed, losing that velvety finish that makes this chilli so comforting. For best results, enjoy it fresh or refrigerated.
Top Tip
When I make this White Chicken Chilli, I’m not chasing calories—I’m chasing comfort. The cream cheese and butter aren’t optional here; they’re essential to creating that rich, velvety texture that makes each spoonful feel like a hug. It’s the kind of dish that warms you from the inside out, especially when the weather turns cold. Don’t rush it—let it simmer gently so all the flavours can meld together beautifully. This recipe is about slowing down and enjoying something hearty, homey, and full of soul.
FAQ
A: Yes! Sear the chicken first, then add everything to the slow cooker and cook on low for 4-5 hours.
A: Not overly. Padron peppers are mild, and the chipotle flakes add a gentle, smoky heat.
A: Absolutely. Skip the chicken and double the beans or add mushrooms for a meat-free version.
A: You can use any white beans—navy, great northern, or even chickpeas in a pinch.
Related
Looking for other recipes like this? Try these:
- Baked Potato Recipe with Herbs Filling
- Pork and Sauerkraut Recipe
- Shrimp with White Beans Stew Recipe
- Russian Beef Stew Recipe
Pairing
These are my favorite dishes to serve with White Chicken Chilli:
- Roasted Courgette Recipe
- Garlic Broccolini Recipe - Ready in Under 10 Minutes!
- Sweet Potato Rounds Recipe
- Thyme Mushrooms Recipe - Amazing dish in 15 minutes!
White Chicken Chilli Recipe
This creamy White Chicken Chilli is a comforting one-pot dish packed with tender chicken, white beans, smoky spices, and a velvety cheese base.
Ingredients
- 800g chicken thighs, boneless and skinless
- 1 can cannellini beans, drained and rinsed
- 1 can butter beans, drained and rinsed
- 200g cream cheese
- 1 large knob of butter
- 1 large onion, thinly sliced
- 5-6 garlic cloves, minced
- 4-5 green padron peppers, sliced + 3-4 whole for stewing
- Vegetable oil for frying
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- ½ teaspoon chipotle chilli flakes
- Splash of water
- Salt and a pinch of black pepper
Instructions
- Cut chicken into bite-sized pieces. Thinly slice onion and padron peppers, and mince garlic.
In a large pot, heat oil and sear chicken for 3-4 mins. Remove and set aside. - Cook onions and padron peppers for 5-6 mins, then add garlic. Add drained and rinsed beans.
- Stir in smoked paprika, cumin, parsley, oregano. Cook until beans are heated through.
- Add cream cheese and butter. Let melt.
- Return chicken, add splash of water, chipotle flakes, and whole padron peppers.
- Cover and simmer on low for 30-40 mins. Serve hot with toppings.
