White Chicken Chili

There's something about a bowl of white chili that stops conversations mid-sentence. My neighbor brought a pot over on a gray November afternoon, and the smell alone had my kitchen smelling like comfort before I even tasted it. That first spoonful changed how I thought about chili entirely, swapping the heavy tomato base for something brighter, creamier, and somehow more forgiving to make. Now I find myself making it whenever the weather turns uncertain or when I need to feed people who show up hungry and grateful.

I made this for a book club that turned into more of a vent session about life, and nobody wanted to leave because the bowls kept getting refilled. Someone asked for the recipe, then someone else asked, and suddenly it became the thing people requested when they'd call to catch up. That's when I knew it wasn't just good, it was the kind of dish that makes people feel like you actually care.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier if you're not watching the clock too carefully, but breasts work beautifully if you pull them out the moment they're cooked through and don't let them dry out.
• Olive oil (2 tbsp): This is your foundation, so don't skimp on something you'd actually want to drizzle on bread.
• Yellow onion (1 medium, diced): The sweetness of yellow onions matters here, especially as they soften and almost dissolve into the broth.
• Garlic (3 cloves, minced): Mince it fine so it distributes evenly and doesn't leave you biting into chunks.
• Jalapeño (1, optional): Seeding it removes most of the heat, but leaving a few seeds in gives you a gentle warmth without overwhelming everything else.
• Corn kernels (1 cup): Frozen works just as well as fresh, and honestly sometimes better because it's picked at peak ripeness.
• Canned diced green chiles (1 can, 4 oz): These have a mild, roasted flavor that's totally different from jalapeños, and they're what give this chili its signature taste.
• White beans (2 cans, drained and rinsed): Rinsing them removes excess starch and keeps your broth from getting cloudy or starchy.
• Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt and actually taste everything else you're adding.
• Cream cheese (4 oz, softened): Cubing it before you add it makes it melt faster and more smoothly into the broth.
• Heavy cream or half-and-half (1/2 cup): This is where the magic happens, creating that creamy texture without making it heavy.
• Ground cumin (1 tsp): Cumin is what makes this feel warm and spiced without any heat.
• Dried oregano (1/2 tsp): A small amount goes a long way, so don't overdo it or your chili will taste more like a taco filling.
• Chili powder (1/2 tsp): This adds color and flavor depth without overwhelming heat.
• Cayenne pepper (1/4 tsp, optional): Only if you want to wake people up a little, and even then it's subtle.
• Salt and black pepper: Taste as you go because different broths and canned goods have different sodium levels already built in.

Instructions

Warm your pot and start the vegetables:

Heat the olive oil over medium heat until it shimmers, then add your diced onion and jalapeño. You're looking for that moment when the onion starts turning translucent at the edges and softens enough to cut with a wooden spoon, which takes about 3 to 4 minutes.

Add the garlic:

Once the onions are soft, add your minced garlic and stir constantly for just about a minute. You'll smell when it's right, that toasted garlic aroma that means it's fragrant but not burned.

Build the chili:

Add the chicken, white beans, corn, green chiles, broth, cumin, oregano, chili powder, cayenne, salt, and pepper all at once. Stir everything together so the spices coat the liquid and the chicken is surrounded by broth on all sides.

Bring to a boil, then simmer:

Let the pot come to a rolling boil so you know it's hot enough to cook the chicken through, then lower the heat and let it bubble gently for 20 to 25 minutes. You'll know the chicken is ready when you can easily pull a piece apart with a fork and there's no pink inside.

Shred the chicken:

Remove the cooked chicken with tongs and place it on a clean cutting board or right in the pot if you're careful. Use two forks to pull and shred it, working against the grain so you get tender pieces rather than long stringy strands.

Add the cream and finish:

Return the shredded chicken to the pot, then add cubed cream cheese and heavy cream. Stir constantly for about 5 minutes, watching as the cream cheese melts and turns the broth into something silky and pale.

Taste and adjust:

Taste a spoonful and decide if you need more salt, more heat, or more lime flavor later. Sometimes it needs nothing, and sometimes it needs just a pinch more of something to feel complete.

Pin it

I watched my daughter carefully add the garnishes to her bowl like she was assembling something precious, cilantro first, then cheese, then a squeeze of lime that she held over the steam to feel the citrus mist. That's when I realized this chili had become one of those dishes that people don't just eat, they experience.

The Secret to Creamy Without Heavy

The combination of cream cheese and cream works because cream cheese adds body and richness while the cream keeps everything light and pourable. I learned this by accident when I ran out of cream and used only cream cheese, and the chili became thick like soup in a way that felt wrong. Now I always use both, even if I'm doubling the recipe, because that balance is what makes people go back for seconds.

Making It Your Own

Some people add a can of white hominy for extra texture and mild flavor, which makes the chili feel less like a stew and more like something with pockets of different textures. Others serve it over rice instead of in a bowl, and honestly that's brilliant because it stretches the recipe and makes every bite have more chili. The green onions and cilantro aren't just pretty, they're sharp counterpoints to the richness, so don't skip them even if you think they're just for looks.

Serving and Pairing Ideas

This chili is best served in wide, shallow bowls so you can see all the toppings and the creamy broth catches the light. I've served it alongside cornbread, with tortilla chips on the side for scooping, and even over baked potatoes when I wanted something more substantial. The chili also gets better if you let it sit a day and reheat it gently, because the flavors deepen and become more integrated, so don't hesitate to make this ahead.

• Reheat gently on low heat and stir in a splash of broth if it's thickened too much overnight.
• Freeze individual portions in containers and pull them out whenever you need fast comfort food.
• Pair with a crisp white wine or sparkling water with lime if you want to cut through the richness.

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Make this chili when you need to feed people without it feeling like you've spent all day in the kitchen, or make it because you need something warm and familiar and true. Either way, someone will ask for the recipe.

Recipe FAQs

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

Yes, rotisserie chicken is a great time-saving option. Simply shred it and add it after simmering the vegetables and beans, then proceed with adding the cream cheese and heavy cream.

→ What type of white beans work best for this dish?

Cannellini or Great Northern beans are ideal for white chicken chili. Both varieties hold their shape well during cooking and have a creamy texture that complements the broth perfectly.

→ How can I make this spicier?

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

→ Can I make this ahead of time?

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

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter option, or Greek yogurt stirred in at the end for a tangy twist. Coconut cream also works for a dairy-free alternative, though it will add a subtle coconut flavor.

→ Is this chili gluten-free?

Yes, this white chicken chili is naturally gluten-free. Just be sure to check the labels on your canned ingredients and chicken broth to ensure they don't contain any gluten additives.