Pin It My neighbor handed me a steaming bowl of white chicken chili on a gray November afternoon, and I understood immediately why she'd been raving about it all week. The broth was creamy without feeling heavy, the chicken so tender it dissolved on my tongue, and there was this subtle warmth that built slowly from the spices. I asked for the recipe right then, standing in her kitchen with the bowl still warm in my hands, and she laughed and said it was deceptively simple. That first spoonful changed how I thought about comfort food.
I made this for my book club on a snowy evening, and nobody touched the wine until they'd finished their first bowl. Someone asked if it was restaurant quality, and honestly, that felt like the highest compliment a home cook could get. We ended up talking more about the chili than the book that night, which tells you everything you need to know.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier if you're not watching the pot like a hawk, but breasts work beautifully too. Buy them fresh if possible so they shred cleanly.
- Olive oil (2 tbsp): This is your foundation, so don't skip it or rush this step. It carries the flavor of everything that comes next.
- Yellow onion (1 medium, diced): The aromatic base that softens into the broth. Some nights I chop it a little chunky because I like finding pieces in my bowl.
- Garlic (3 cloves, minced): Add it after the onion softens so it doesn't burn and turn bitter on you.
- Jalapeño (1, seeded and diced): Optional but truly worth it for the subtle heat that sneaks up on you. Remove the seeds if you prefer gentler spice.
- Corn kernels (1 cup): Fresh corn in summer is magic, but frozen works just as well and honestly more convenient. Canned corn is fine too if that's what's in your pantry.
- Diced green chiles (1 can, 4 oz): This adds a smoky undertone that makes people ask what your secret ingredient is.
- White beans (2 cans, 15 oz each): Cannellini or Great Northern beans both work. Drain and rinse them to remove excess sodium.
- Chicken broth (4 cups): Low-sodium lets you control the salt level as you taste. It's worth the extra moment to read the label.
- Cream cheese (4 oz, softened): This is the magic ingredient that creates the creamy texture. Cube it before adding so it melts evenly.
- Heavy cream or half-and-half (1/2 cup): Heavy cream makes it richer, but half-and-half keeps it lighter if that's your preference.
- Ground cumin (1 tsp): Warm and earthy, this spice is what makes it taste like chili instead of soup.
- Dried oregano (1/2 tsp): A dried herb that adds herbal depth without overpowering anything.
- Chili powder (1/2 tsp): Subtle and layered, different from cayenne pepper which is pure heat.
- Cayenne pepper (1/4 tsp, optional): Use this only if you want noticeable spice that lingers.
- Salt and black pepper (1 tsp salt, 1/2 tsp pepper): Taste as you go because the final seasoning is everything.
Instructions
- Heat your pot and soften the aromatics:
- Pour olive oil into a large pot over medium heat and let it shimmer just slightly. Add the diced onion and jalapeño, stirring occasionally until they become soft and translucent, about 3 to 4 minutes. The kitchen will smell alive at this point, which is always a good sign.
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute until fragrant, being careful not to let it brown. This brief moment of cooking mellows the raw garlic edge and releases its sweetness.
- Build the chili:
- Add the chicken breasts, white beans, corn, green chiles, chicken broth, and all your spices. Stir everything together so the flavors start getting to know each other. The pot might seem a little crowded but that's exactly right.
- Bring it to life and simmer:
- Turn up the heat until you see big bubbles breaking the surface, then lower it back down to a gentle simmer. Let it cook uncovered for 20 to 25 minutes until the chicken is completely cooked through and tender. You'll know it's ready when you can shred a piece easily with a fork.
- Shred the chicken:
- Remove the cooked chicken from the pot using tongs and place it on a cutting board. Using two forks, pull the chicken into tender shreds, working against the grain, then return all those beautiful pieces back into the pot.
- Make it creamy:
- Cube your softened cream cheese and add it to the pot along with the heavy cream. Stir gently and let it simmer for another 5 minutes, stirring occasionally, until the cream cheese melts completely and the broth turns silky. This is when you taste it and adjust seasoning if needed.
- Serve and celebrate:
- Ladle the chili into bowls and top with whatever makes you happy. Fresh cilantro, green onions, shredded cheese, and a squeeze of lime create brightness that plays against the richness.
Pin It I learned something watching my daughter taste this for the first time: she closed her eyes mid-spoonful and smiled without saying anything. That's when you know you've made something worth making again.
Why This Becomes Your Go-To Comfort Food
White chicken chili has this gentle confidence about it. It doesn't demand fancy ingredients or technical skills, yet it tastes like you spent hours developing the flavor. There's something about creamy broths that feel homey, and the combination of beans and chicken creates a satisfying heartiness without weighing you down. On nights when you're tired but want to eat something that feels nourishing, this chili remembers you.
Make It Your Own
The beautiful thing about this recipe is how forgiving it is when you want to experiment. Add a can of white hominy if you want extra texture and substance. Throw in some diced bell peppers along with the onion. Use rotisserie chicken if you're short on time, just add it after you've simmered the broth with the spices. I've even made versions with a splash of lime juice stirred in at the end, which adds brightness that catches you by surprise.
Serving Suggestions and Make-Ahead Tips
This chili is one of those dishes that actually improves the next day as the flavors deepen and become more integrated. Make it ahead and reheat gently on the stove, adding a splash of broth if it thickens too much. Serve it with cornbread on the side for soaking up every last drop, or with tortilla chips for crunch. It's equally at home at a casual weeknight dinner or ladled into bowls for guests who are expecting something special.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheat slowly over medium heat rather than high heat to keep the cream from separating.
- Pair with a crisp white wine or simply a cold glass of water to balance the richness.
Pin It This is the kind of recipe that becomes part of your cooking rhythm, the one you make when someone needs comfort or when you need to feed people without overthinking it. It never disappoints.
Recipe FAQs
- → Can I make this chili ahead of time?
Absolutely. This actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days and reheat gently on the stove, adding a splash of broth if needed.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. Alternatively, you can use a stand mixer with the paddle attachment for 30-60 seconds for perfectly shredded meat.
- → Can I freeze this white chicken chili?
Yes, freeze for up to 3 months in airtight containers. Note that the cream may separate slightly upon thawing—simply reheat while stirring to restore the creamy consistency.
- → How can I make this spicy?
Increase the jalapeño amount, add more cayenne pepper, or include diced serrano peppers. You can also use pepper Jack cheese as a garnish for extra heat.
- → What toppings work best?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar, lime wedges, avocado slices, crushed tortilla chips, or a dollop of sour cream all complement this beautifully.
- → Can I use dried beans instead of canned?
Certainly. Cook about 1 cup dried white beans until tender, then proceed with the instructions. This will add about 2-3 hours to your total time unless using a pressure cooker.