White Chicken Chili

Snow was falling hard outside my kitchen window last February when I first threw together this white chicken chili on impulse. I'd been meaning to try a white variation for years but always defaulted to my standard red recipe until my sister mentioned she preferred lighter, creamier versions. Something about the way the steam curled up from the pot, smelling of cumin and roasted garlic, made the whole house feel warmer despite the drafty windows. Now it's become my go-to whenever the temperature drops below freezing and I need something substantial but not heavy.

Last month I made a triple batch for my book club and watched three friends who claimed they disliked chili go back for seconds. One of them actually texted me the next morning asking for the recipe because her husband couldn't stop talking about it. There's something about white beans and chicken that feels more elegant than the usual ground beef version, making it perfect for serving to company without looking like you tried too hard.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier during the simmer but breasts work perfectly fine if that's what you have on hand
• Olive oil: You'll need just enough to coat the bottom of your pot and keep those aromatics from sticking
• Yellow onion: Yellow onions have a milder sweetness than red ones and dissolve nicely into the broth
• Garlic: Don't be tempted to skip the fresh garlic because powder doesn't give the same depth here
• Jalapeño: Leaving some membranes and seeds behind kicks up the heat if you want more spice
• Corn: Fresh corn cut from the cob tastes incredible but frozen works perfectly in winter months
• Diced green chiles: These add a subtle roasted flavor that makes the chili taste like it simmered all day
• White beans: Cannellini beans hold their shape better than Great Northern but either works beautifully
• Chicken broth: Low-sodium is crucial here since the spices and cream cheese add plenty of seasoning
• Cream cheese: Let it sit on the counter for twenty minutes before adding so it melts smoothly into the hot broth
• Heavy cream: Half-and-half works too but the full cream gives that restaurant-quality richness
• Ground cumin: This is the backbone flavor that makes white chili distinct from its red counterpart
• Dried oregano: Mexican oregano has a slightly different flavor profile but regular oregano is just fine
• Chili powder: A mild blend works best since you're controlling heat elsewhere with the jalapeño
• Cayenne pepper: Start with a quarter teaspoon and add more after tasting if your spice tolerance runs high
• Salt and black pepper: Always taste at the end because the cream cheese mellows the seasoning significantly
• Fresh cilantro: The bright herbaceous pop cuts through the richness perfectly
• Lime wedges: A squeeze right before serving makes all the flavors sing brighter

Instructions

Start your base:

Pour olive oil into your largest pot or Dutch oven and let it warm up over medium heat until it shimmers slightly

Build the aromatic foundation:

Add diced onion and jalapeño pieces to the hot oil and stir occasionally for 3 to 4 minutes until the onion turns translucent and fragrant

Wake up the garlic:

Stir in minced garlic and keep things moving for just one minute until you can smell it strongly without letting it brown or burn

Add everything but the dairy:

Drop in whole chicken pieces then pour in beans corn green chiles broth and all your spices giving everything a good stir to combine

Let it simmer:

Bring the pot to a gentle bubble then lower the heat and let it cook uncovered for 20 to 25 minutes until chicken is cooked through

Shred the chicken:

Lift the chicken pieces onto a plate and use two forks to pull them apart into bite-sized strands before returning them to the pot

Make it creamy:

Drop in cream cheese cubes and pour in the cream then stir constantly for 5 minutes until the cheese dissolves completely

Taste and adjust:

Spoon up a small bowl and add more salt or cayenne if needed before serving hot with your favorite toppings

Save

This recipe saved my Super Bowl Sunday last year when I realized at 4 PM that I hadn't prepared anything for eight hungry guests arriving in two hours. Emergency grocery store run and all somehow it came together beautifully and my brother still asks me when I'm making that chili again every time we talk on Sunday afternoons.

Making It Your Own

I've learned that white chicken chili is incredibly forgiving and welcomes substitutions without compromising the final result. Sometimes I throw in a can of drained hominy for extra texture or swap fresh poblano peppers for the jalapeños when I want a milder, earthier heat.

The Secret To Restaurant-Quality Texture

Mashing about one cup of the beans against the side of the pot before adding the cream cheese creates a velvety thickness that makes people swear you simmered this for hours. This little trick is something I discovered by accident when my immersion blender was too aggressive one evening but now I do it on purpose every single time.

Perfect Pairings

A wedge of warm skillet cornbread with honey butter soaks up that creamy broth beautifully but tortilla chips add that satisfying salty crunch in every spoonful. Sometimes I serve it over steamed rice when I need to stretch the recipe for unexpected guests but honestly it stands perfectly on its own.

• Make a double batch and freeze half for those nights when cooking feels impossible
• Set up a toppings bar and let guests customize their own bowls
• The leftovers actually improve after resting overnight in the refrigerator

Save

There's something deeply satisfying about a recipe that comes together quickly enough for a Tuesday but tastes special enough for company. I hope this white chicken chili finds its way into your regular rotation the way it has in mine.

Recipe FAQs

→ Can I make this white chicken chili in a slow cooker?

Yes, combine all ingredients except the cream cheese and heavy cream in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken in the pot, then stir in the dairy during the last 30 minutes.

→ What's the difference between white chili and regular chili?

White chili features white beans, chicken, and green chiles instead of beef, tomatoes, and kidney beans. The base is chicken broth rather than tomato-based, giving it a lighter, creamier consistency.

→ How can I make this chili thicker?

Mash about one cup of the white beans before adding them to create natural thickness. You can also let it simmer uncovered longer to reduce, or add a slurry of cornstarch and cold water.

→ Can I freeze white chicken chili?

Absolutely. Let it cool completely, then store in airtight containers for up to 3 months. The dairy may separate slightly upon reheating, but whisking while warming will restore the creamy texture.

→ What toppings work best with white chicken chili?

Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar, avocado cubes, crushed tortilla chips, and a squeeze of fresh lime juice all add wonderful contrast and brightness.