IE 11 is not supported. For an optimal experience visit our site on another browser.

Siri Daly's Creamy Chicken Chili

Siri Daly's BBQ Chicken Burgers + Chicken Lettuce Wraps + Creamy Chicken Chili
Siri Daly's BBQ Chicken Burgers + Chicken Lettuce Wraps + Creamy Chicken ChiliNathan Congleton / TODAY
Cook Time:
35 mins
Prep Time:
10 mins

Chef notes

There's nothing better than a pot of chili simmering on the stove ... especially when it's really easy to make! This soup is creamy, comforting, and always a hit with my family. It's satisfying for any cold night but light enough for spring dinner, too. 

Technique tip: Adding the flour before the chicken broth will help thicken your chili.

Swap option: You can always swap ground chicken for ground turkey or beef. You could also omit the cream if you want this to be dairy-free.


  • 1 pound ground chicken
  • 2 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 2 4.5-ounce cans chopped green chiles
  • 6 cups chicken broth
  • 1/2 cup heavy cream or milk
Toppings (optional)
  • Jalapeños
  • Shredded cheddar
  • Tortilla chips
  • Sour cream
  • Green onions



Heat olive oil over medium heat in a large pot. Add the onions and carrots and sauté for 5-7 minutes or so. Add the garlic and cook for another minute.


Add the ground chicken and cook for another 7 minutes or so, until chicken is no longer pink and starting to brown.


Add the salt, cumin, pepper and flour. Stir for about a minute or so.


Add the canned beans, green chiles and stir to combine.


Pour in the broth and bring to a boil. Then reduce heat and let simmer for 15-20 minutes. Right before serving, stir in the cream. Serve hot and top with desired toppings!