Save It The first snowfall was just starting to stick when I decided to make this chili on a whim. I had chicken thawing and a pantry full of white beans, nothing planned but a cozy afternoon. My roommate walked in midway through and said the whole apartment smelled like a restaurant kitchen. We ended up eating it straight from the pot while watching bad movies, and that messy afternoon became our winter tradition.
Last January, my sister came over feeling under the weather, so I made a double batch. She took one spoonful, looked up with wide eyes, and asked if I could teach her how to make it. Now we text each other every time we put a pot on, sharing little tweaks like extra corn or a different cheese blend.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs: Thighs stay juicier longer but breasts work perfectly if that is what you have on hand
- 2 tbsp olive oil: Creates the foundation for sautéing those aromatics until they are fragrant and golden
- 1 medium yellow onion diced: The backbone of flavor so do not rush this step
- 3 cloves garlic minced: Fresh garlic makes all the difference here
- 1 jalapeño seeded and diced: Leave some seeds if you want more kick
- 1 cup corn kernels: Adds little pops of sweetness throughout every spoonful
- 1 can diced green chiles: These bring a mild heat that builds gently
- 2 cans white beans drained and rinsed: Cannellini beans hold their shape beautifully
- 4 cups low sodium chicken broth: Low sodium lets you control the seasoning perfectly
- 4 oz cream cheese softened and cubed: The secret to that restaurant style creaminess
- 1/2 cup heavy cream or half and half: Finishes it with just the right velvety texture
- 1 tsp ground cumin: Earthy warmth that pairs so well with white beans
- 1/2 tsp dried oregano: Adds that classic chili depth
- 1/2 tsp chili powder: Just enough for that familiar chili flavor without turning it red
- 1/4 tsp cayenne pepper optional: Adjust this based on your spice tolerance
- 1 tsp salt or to taste: Essential for bringing all flavors together
- 1/2 tsp black pepper: Freshly ground makes the biggest difference
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat then add the diced onion and jalapeño cooking for 3-4 minutes until softened and translucent
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until it becomes fragrant being careful not to burn it
- Build the chili base:
- Add the chicken breasts white beans corn green chiles chicken broth cumin oregano chili powder cayenne salt and pepper stirring everything together
- Simmer to perfection:
- Bring to a boil then reduce heat and simmer uncovered for 20-25 minutes until the chicken is cooked through
- Shred the chicken:
- Remove the chicken breasts and shred them using two forks then return all that tender meat back to the pot
- Make it creamy:
- Stir in the cubed cream cheese and heavy cream then simmer for 5 more minutes until everything melts together into luscious goodness
- Season and serve:
- Taste and adjust salt or pepper if needed then ladle into bowls and top with whatever garnishes make you happy
Save It I brought this to a Super Bowl party once feeling a little self conscious about showing up with white chili instead of the usual red. Within an hour the host messaged me asking for the recipe because people kept asking who made it.
Make It Your Own
Sometimes I throw in a can of drained hominy for extra texture and it brings this satisfying chew that reminds me of pozole. Other times I add roasted poblano peppers for a smoky depth that makes the whole house smell incredible.
Shortcuts That Work
On desperate weeknights I have used rotisserie chicken skipping the raw chicken step entirely. Just shred it and add it during the last 10 minutes to warm through. The flavor still develops beautifully because all those spices have been working together in the broth.
Serving Ideas
This chili deserves to be the star of the show but a good cornbread or some crispy tortilla chips on the side never hurt anyone. I love setting up a little topping bar and letting everyone customize their own bowl.
- Squeeze fresh lime right before eating to brighten everything
- Crush tortilla chips over the top for the best crunch texture contrast
- Make extra because this reheats even better the next day
Save It Whether it is snowing outside or just a regular Tuesday, this white chicken chili turns any dinner into something worth lingering over.
Recipe FAQs
- → Can I make this chili ahead of time?
Yes, this chili actually tastes better the next day as flavors have time to meld. Store in the refrigerator for up to 3 days and reheat gently on the stove, adding a splash of broth if needed.
- → Can I use dried beans instead of canned?
Absolutely. Cook 1 cup dried white beans according to package directions until tender, then drain and use in place of the canned beans. You may need to adjust the broth slightly.
- → How can I make this spicier?
Increase the heat by adding more jalapeño, leaving some seeds in, or increasing the cayenne pepper to 1/2 teaspoon. You can also add diced pickled jalapeños as a garnish.
- → Can I freeze this chili?
Yes, freeze cooled chili in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The texture may be slightly thinner after thawing.
- → What can I serve with white chicken chili?
Cornbread, tortilla chips, or crusty bread are classic accompaniments. A simple green salad with citrus vinaigrette balances the richness perfectly.