If you’re looking for a cozy chili to make during the holidays, this Christmas chicken chili is the one to try. It’s packed with classic white chicken chili flavors, plus pops of festive red and green from the peppers. It’s a simple one-pot recipe, so it’s perfect for those busy holiday nights when you need something quick, warm, and satisfying.

a bowl of chicken chili with tortilla chips and a spoon.

This creamy white chicken chili brings all the Christmas vibes with red and green bell peppers, and the flavors and textures hit every cozy note. It’s creamy, hearty, warm, and comforting – exactly what you want in a bowl when the holiday season gets a little hectic.

Ingredients

Cooked chicken: If we’re making it easy, we’re using some chopped rotisserie chicken.
Chicken chili seasoning: You can find packets in the spice aisle – there are usually a few different brands.
Red and green bell peppers: Because there’s a Christmas theme, we’re going with red and green. I also like the contrast of the sweet red pepper with the subtle bitterness of the green, but you can use any bell pepper color you like.
White onion
Chicken broth
Cream cheese
Olive oil

How to Make It

☑️ Sauté the Veggies

Heat the oil in a pot and cook the veggies until they soften. Add the chili seasoning and stir to coat the veggies evenly.

☑️ Simmer

Add the chicken, broth, and bring it all to a simmer for about 10 minutes.

☑️ Add the Cheese

While the chili simmers, cut the cream cheese into chunks. Add them to the chili and stir until they’ve melted. It helps to drop them in a few at a time and use your spatula to press them against the sides of the pan so they melt faster.

☑️ Garnish and Serve

I love this chicken chili with crushed tortilla chips and chopped cilantro on top, but you can add other chili toppings like sliced green onions, a dollop of sour cream, or shredded cheese. Whatever you like!

More Chili Recipes

Christmas Chicken Chili

A creamy, cozy white chicken chili with festive pops of red and green. Easy to make, hearty, and perfect for busy holiday nights.

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 15

Cook Time: 25

Total Time: 40

Ingredients

2 tablespoons olive oil
1 cup chopped white onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 (1.25-ounce) packet white chicken chili seasoning mix
16 ounces cooked chicken chopped
1 (32-ounce) box of chicken broth
8 ounces cream cheese cubed
optional garnishes: chopped fresh cilantro and tortilla chips

Instructions

Heat 1 tablespoon olive oil in a pot over medium-high heat. Add the onions and bell peppers. Stir and cook the veggies until softened, about five minutes or so.
Add the seasoning and stir to coat the veggies evenly. Add the chicken and chicken broth. Stir and bring the soup to a simmer. Simmer the soup, uncovered, for ten minutes.
Turn the heat off and take the pot off the burner. Drop the cream cheese cubes into the soup a few at a time. Stir the cheese into the soup until it’s melted and the soup is creamy. Use a spatula and, as the cheese cubes melt, you can smoosh them along the sides of the pan to help them melt faster. You can also use a whisk so the cheese blends better in the chili.
Once the cheese has completely melted and the soup is creamy, ladle it into bowls. Garnish with the cilantro and serve the soup with tortilla chips or crush them and sprinkle them on top of the chili.

Notes

You can make the chili a day ahead and keep it in the refrigerator. Warm it up in a pot on the stove over medium heat.

You can add things to switch it up like diced jalapeno or green chile. Or serve it with different toppings like sour cream, shredded cheese, or sliced green onions.