Dinner

Creamy Tuscan Chicken Chili Recipe

ByMariam Harutyunyan March 12, 2026March 12, 2026

Introduction

This Creamy Tuscan Chicken Chili combines tender shredded chicken with flavorful vegetables and a rich, creamy broth. It’s a comforting and hearty dish perfect for a cozy dinner, packed with vibrant flavors and a touch of Italian seasoning.

A close-up of a white bowl filled with creamy thick soup showing three layers: a smooth creamy yellow broth at the base with specks of seasoning, a middle layer of shredded white chicken and soft white beans, and a top layer of bright green spinach leaves and red tomato pieces. A ladle scoops from the bowl, highlighting a mix of these layers with chicken, beans, spinach, and tomato in the creamy broth. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp. extra-virgin olive oil, divided
1 tbsp. Italian seasoning

4 cups shredded cooked chicken (about one rotisserie chicken)
1 1/2 tsp. kosher salt, divided

1 medium yellow onion, finely chopped
1 poblano chile or green bell pepper, ribs and seeds removed, finely chopped

6 garlic cloves, finely chopped
1 tbsp. tomato paste
2 cups halved cherry tomatoes

2 1/2 cups low-sodium chicken broth
1 (13.5-oz.) can cannellini beans, drained, not rinsed
1/2 cup heavy cream

2 oz. baby spinach (about 2 cups)
1 tsp. finely grated lemon zest
1/2 cup shredded cheddar

Instructions

Step 1: In a large, high-sided skillet over medium heat, heat 4 tablespoons of olive oil. Add Italian seasoning and cook, stirring frequently, until fragrant, about 10 seconds. Add shredded chicken and cook, stirring, until heated through, about 2 minutes. Season with 1 teaspoon of salt, then transfer the chicken mixture to a plate.
Step 2: In the same skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and poblano chile or bell pepper, scraping up any browned bits on the bottom of the skillet. Cook until the onions are soft and translucent, about 7 minutes. Season with the remaining ½ teaspoon of salt.
Step 3: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables, and cook until it just starts to caramelize, about 1 minute. Add the halved cherry tomatoes and cook, stirring frequently, until softened and their skins wilted, about 5 minutes.

Step 4: Pour in the chicken broth and add the drained cannellini beans. Return the chicken and any accumulated juices to the skillet and bring everything to a gentle simmer.
Step 5: Stir in the heavy cream and baby spinach. Cook, stirring occasionally, until the spinach is wilted, about 3 to 4 minutes. Finally, stir in the finely grated lemon zest.
Step 6: Serve the chili hot, topped with shredded cheddar cheese for a melty, savory finish.

Tips & Variations

Substitute cannellini beans with white kidney or great northern beans if preferred.
For a spicier kick, use a jalapeño instead of poblano or add red pepper flakes.
Leftover chili can be thickened with a splash of cream or broth when reheating.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the cream. This chili also freezes well—thaw overnight in the fridge before reheating.

How to Serve

The dish shows a creamy, yellow-orange soup with visible shredded white chicken pieces spread throughout, soft white beans scattered over the surface, bright green spinach leaves floating in the mix, and small chunks of red tomato. The soup has a smooth texture with herbs and spices lightly sprinkled throughout, giving it a speckled appearance. The close-up view fills the frame with the rich broth and its various ingredients, all resting on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this recipe?

This recipe works best with pre-cooked shredded chicken, such as from a rotisserie chicken, to speed up cooking and keep the chicken tender. Using raw chicken would require longer cooking and adjusting the steps accordingly.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a plant-based cream alternative, and use a dairy-free cheese or omit it altogether to keep it dairy-free.