White Chicken Chili

This White Chicken Chili is a comforting, hearty alternative to traditional beef chili, featuring tender shredded chicken and creamy white beans simmered in a luscious broth. With its vibrant blend of sweet corn and mild green chiles, it provides a warm and satisfying meal perfect for any night of the week.

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The secret to this recipe lies in the combination of cream cheese and heavy cream, which transforms a simple chicken broth into a rich, velvety base. This chili is easy enough for a busy weeknight but flavorful enough to serve to guests during a gathering.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 (4 oz/115 g) can diced green chiles
• 2 cans (15 oz/425 g each) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups (1 L) low-sodium chicken broth
• 4 oz (115 g) cream cheese, softened and cubed
• 1/2 cup (120 ml) heavy cream or half-and-half
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• Optional garnishes: fresh cilantro, green onions, shredded Monterey Jack or cheddar cheese, lime wedges

Instructions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and jalapeño; sauté for 3-4 minutes until softened.

Step 3

Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Add the chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.

Step 5

Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until the chicken is cooked through.

Step 6

Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.

Step 7

Stir in the cream cheese and heavy cream; simmer for another 5 minutes, stirring until the cream cheese is fully melted and the chili is creamy.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve hot, topped with cilantro, green onions, shredded cheese, and a squeeze of lime if desired.

Zusatztipps für die Zubereitung

For a quicker preparation, you can substitute the raw chicken with shredded rotisserie chicken; simply add it to the pot after the simmering stage in step 6.

Varianten und Anpassungen

To add extra richness and texture, stir in a can of drained white hominy. If you prefer a spicier kick, feel free to increase the amount of diced jalapeño or cayenne pepper.

Serviervorschläge

This chili pairs exceptionally well with warm cornbread or crunchy tortilla chips. Adding a squeeze of lime just before eating helps brighten the rich, creamy flavors.

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Enjoy this flavorful White Chicken Chili as a soul-warming meal. Leftovers store beautifully in the refrigerator, often tasting even better the next day as the spices continue to meld together.

Recipe Questions & Answers

→ Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I freeze white chicken chili?

Absolutely. Let the chili cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Note that the dairy may separate slightly but will emulsify again when reheated with stirring.

→ What can I serve with white chicken chili?

Cornbread is a classic accompaniment that soaks up the creamy broth. Tortilla chips, crusty bread, or baked potatoes also work well. Top with extra garnishes like cilantro, green onions, cheese, and avocado for added flavor and texture.

→ How can I make this spicier?

Increase the amount of jalapeño, leave the seeds in for more heat, or add extra cayenne pepper. You could also incorporate a diced poblano pepper or use hot sauce to taste. The spice level is easily adjustable to your preference.

→ Can I use a different type of bean?

While cannellini and Great Northern beans are traditional choices, you can substitute navy beans, butter beans, or even chickpeas. Each will provide a slightly different texture but still work well in this creamy preparation.