White Chicken Chili

There's something about a pot of white chili simmering on the stove that fills a kitchen with pure comfort. I discovered this version on a chilly October afternoon when I was rummaging through my pantry and found a lonely can of white beans, some cream cheese that needed using, and a flash of inspiration that this creamy, hearty bowl would be exactly what the day needed. The first spoonful changed how I thought about chili altogether—no tomato sauce, just pure chicken and bean goodness swimming in a dreamy, seasoned broth.

I made this for a small dinner party last winter, and my friend Sarah took one bite and asked for the recipe before she'd even finished her first bowl. What struck me most was how everyone at the table relaxed into conversation—no one rushing, no one picking at their food. That's when I realized this chili doesn't just fill you up; it makes you want to linger.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs hold more flavor and won't dry out, but breasts work fine if that's what you have.
• Olive oil (2 tbsp): Gets the pot ready to build all the aromatic goodness.
• Yellow onion (1 medium, diced): The foundation—don't skip sautéing it until it softens, this is where the magic begins.
• Garlic (3 cloves, minced): A minute in the hot oil is all this needs to release its incredible aroma.
• Jalapeño (1, seeded and diced): Optional, but it adds a gentle warmth that builds throughout the bowl.
• Corn kernels (1 cup): Fresh is lovely, but frozen works beautifully and tastes just as sweet.
• Canned diced green chiles (1 can, 4 oz): These bring a mild, slightly smoky flavor without overwhelming heat.
• White beans (2 cans, 15 oz each, drained and rinsed): Cannellini or Great Northern varieties create that creamy texture without falling apart.
• Low-sodium chicken broth (4 cups): The soul of the chili—taste yours first, as saltiness varies by brand.
• Cream cheese (4 oz, softened and cubed): This is the secret weapon that transforms broth into pure velvet.
• Heavy cream or half-and-half (1/2 cup): Adds richness and smooths out any sharp edges in the spices.
• Ground cumin (1 tsp): Warm and earthy, this spice is the backbone of the flavor profile.
• Dried oregano (1/2 tsp): A subtle herbal note that ties everything together.
• Chili powder (1/2 tsp): Just enough to remind you this is chili, not just a creamy soup.
• Cayenne pepper (1/4 tsp, optional): For those who want their chili to have a little more personality.
• Salt and black pepper (1 tsp and 1/2 tsp): Always taste before serving; you may need to adjust based on your broth's saltiness.

Instructions

Warm up your pot with oil:

Get a large pot or Dutch oven over medium heat and let the olive oil heat until it shimmers slightly. This prevents sticking and creates a better base for sautéing.

Build the aromatic base:

Add your diced onion and jalapeño, letting them soften for 3 to 4 minutes while you listen for that gentle sizzle. You'll know it's ready when the onion turns translucent and smells sweet.

Toast the garlic:

Stir in the minced garlic and give it just one minute—any longer and it starts to brown and lose its gentle punch. The aroma at this point is the smell of chili coming to life.

Combine everything:

Add the chicken, beans, corn, green chiles, broth, and all your spices at once, stirring to distribute everything evenly. The pot will look a bit crowded, but that's exactly right.

Let it bubble away:

Bring it to a boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes, until the chicken is cooked through and tender. You can tell it's done when you cut into a piece and see no pink inside.

Shred and return:

Pull the chicken out onto a cutting board and use two forks to pull it into tender shreds, then stir it back into the pot. This step takes just a moment and creates that perfect texture.

Finish with cream:

Drop in the cubed cream cheese and pour in the heavy cream, stirring gently for about 5 minutes until the cream cheese fully melts and the broth becomes luxuriously creamy. You'll see the color shift to a beautiful pale, dreamy ivory.

Taste and adjust:

Take a spoonful, let it cool slightly, and taste thoughtfully—you might want more salt, more heat, or more of that cumin warmth. This is your chili, so make it taste right to you.

Serve with joy:

Ladle into bowls and top with whatever speaks to you—cilantro, green onions, cheese, and lime wedges all bring their own small magic.

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One rainy evening, I made this chili while on a video call with my sister who lives across the country, and she talked me through a moment when I panicked that the cream cheese wasn't melting smoothly. By the time I hung up, she was ordering the ingredients to make it herself that week. That's when I understood this recipe belongs to anyone who needs a quiet reminder that good food and good comfort are worth the fifty minutes.

The Magic of White Beans

White beans are different from their darker cousins—they have a creamier texture that almost dissolves slightly into the broth, creating natural richness without any added richness. I learned this by accident when I used cannellini beans instead of black beans in another chili, and suddenly everything felt more luxurious. Make sure to drain and rinse them well; this removes the starchy liquid that can make your chili taste chalky.

Why Cream Cheese is the Secret

Most creamy chilis rely on heavy cream or sour cream, but cream cheese adds something those can't—a subtle tang and a silkier texture that coats your mouth in the best way. The first time I used it, I was skeptical, thinking it would taste too much like a dip. Instead, it mellowed into the broth so completely that people kept asking what made it taste so special, and I'd have to tell them it was just this one ingredient they never expected.

Customizing Your Spice Level

This chili sits in a beautiful middle ground where it's flavorful but not overwhelming, which makes it perfect for mixed dinner tables. Some people want to turn up the heat, others want to dial it down, and both directions are honored here without any apologies.

• Start with the jalapeño and green chiles for a gentle warmth, then add cayenne if you're feeling bold or if your guests are heat-seekers.
• If you skip the jalapeño and go easy on the chili powder, you get something almost creamy-white-soup-like, which some find more comforting.
• Taste as you go and remember you can always add more spice, but you can't remove it once it's in the pot.

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This chili taught me that comfort food doesn't need to be complicated or time-consuming to feel like a warm hug in a bowl. Make it, share it, and let it become part of your own kitchen story.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is a great time-saver. Simply shred it and add it after the broth has simmered, then continue with adding the cream cheese and heavy cream.

→ How can I make this chili spicier?

Increase the jalapeño, add extra cayenne pepper, or include diced serrano peppers. You can also serve with hot sauce on the side for individual heat preferences.

→ What type of white beans work best?

Cannellini beans or Great Northern beans are ideal for their creamy texture and mild flavor. Both hold up well during simmering and complement the other ingredients perfectly.

→ Can I make this chili ahead of time?

Absolutely. This chili tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What should I serve with white chicken chili?

Cornbread, tortilla chips, or warm flour tortillas pair beautifully. A simple green salad or Mexican street corn also makes excellent accompaniments.

→ Can I make this dairy-free?

Yes, substitute the cream cheese with dairy-free cream cheese and use coconut cream or cashew cream instead of heavy cream. The result will still be rich and satisfying.