clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overheat view of chicken chili in a white bowl

Creamy Chicken Chili

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: One-Pot
  • Cuisine: Tex-Mex


Creamy chicken chili with pinto beans, roasted tomatoes, and green chilies. It’s thick, chunky, and probably one of the easiest chilies I have made!


  • 2 Tbsp. olive oil
  • 1 lb. boneless, skinless, chicken thighs, cut into bite size pieces
  • 1 medium onion, diced
  • 2 (15 oz. each) cans pinto beans or Great Northern beans, drained and rinsed
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 2 (4 oz. each) diced green chilies
  • 1 1/2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 cups chicken stock
  • 4 oz. cream cheese, cubed
  • Kosher salt and fresh black pepper


  1. Heat olive oil over high heat in a dutch-oven. When the oil is hot, add chicken thighs, and cook until lightly brown and no longer pink on the outside, about 3-4 minutes.
  2. Add onions and continue to cook for few minutes or until the onions are soft.
  3. Add beans, tomatoes, chilies, spices, and chicken stock. Season with salt and pepper, to taste. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
  4. Stir in cream cheese just until creamy and blended in.


  • Chicken breast can be substituted for the thighs. Cut the breast into bite-size pieces and follow the recipe as written.

Keywords: chicken thighs chili, one pot chili, easy chili, quick chili, creamy chicken chili