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Siri Daly's Creamy Chicken Chili
Siri Daly's BBQ Chicken Burgers + Chicken Lettuce Wraps + Creamy Chicken Chili
Nathan Congleton / TODAY
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(61 rated)
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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 tablespoons 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
    • Two 15-ounce cans cannellini beans, drained and rinsed
    • Two 4.5-ounce cans chopped green chiles
    • 6 cups chicken broth
    • 1/2 cup heavy cream or whole milk
  • Toppings (optional)

    • Jalapeños
    • Shredded cheddar
    • Tortilla chips, crumbled or whole
    • Sour cream
    • Green onions


1. 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.

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

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

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

5. 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!