White Chicken Chili for Blissful Comfort and Full Flavor

White chicken chili is the kind of meal that makes the whole kitchen smell like comfort. It’s rich and creamy without being heavy, and it comes together with simple pantry ingredients. Tender chicken, white beans, green chiles, and warm spices create a bowl that’s bright, cozy, and deeply satisfying.

This version leans ultra creamy, thanks to a clever trick that keeps it silky without loads of cream. It’s perfect for a weeknight, but special enough to serve to friends on a chilly evening.

What Makes This Recipe So Good

• Ultra creamy without excess dairy: A quick bean purée thickens the chili beautifully, giving you a luxurious texture with minimal cream.
• Balanced heat and brightness: Green chiles and lime add gentle heat and a fresh, zesty finish.
• Weeknight-friendly: Uses rotisserie or leftover chicken, so dinner can be on the table in under 40 minutes.
• Flexible and forgiving: Easy to adjust spice, swap beans, or make it dairy-free without losing comfort or flavor.
• Meal-prep star: Tastes even better the next day, and it freezes well.

What You’ll Need

• Olive oil or butter: For sautéing aromatics.
• Onion: Yellow or white, diced.
• Garlic: Fresh cloves, minced.
• Jalapeño: Seeded and minced for gentle heat (optional).
• Ground cumin: Warm, earthy base flavor.
• Ground coriander: Adds citrusy depth.
• Dried oregano: Mexican oregano if you have it.
• Chili powder or ancho chili powder: Mild smokiness; optional but nice.
• Chicken broth: Low-sodium preferred.
• Green chiles: One 4–7 oz can, mild or hot.
• White beans: Two 15 oz cans cannellini or great northern, drained and rinsed.
• Cooked chicken: About 3 cups shredded; rotisserie works great.
• Cream cheese: 4 oz, softened, for richness.
• Half-and-half or heavy cream: 1/2 to 3/4 cup, to taste.
• Lime juice: Fresh-squeezed for brightness.
• Fresh cilantro: Chopped, plus extra for topping.
• Salt and pepper: To taste.
• Optional toppings: Sliced avocado, Monterey Jack or pepper jack, crushed tortilla chips, sour cream, sliced jalapeños, extra lime wedges.

Instructions

1. Sauté the aromatics: In a large pot, heat 1–2 tablespoons olive oil over medium heat. Add diced onion and a pinch of salt.

   Cook 4–5 minutes until translucent. Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.

2. Bloom the spices: Add cumin, coriander, oregano, and chili powder. Stir for 30 seconds to wake up the spices.
3. Add broth and chiles: Pour in chicken broth and the can of green chiles.

   Bring to a gentle simmer.

4. Build the base: Add half of the white beans (reserve the rest) and the shredded chicken. Simmer 10 minutes to meld flavors.
5. Make it ultra creamy: In a blender or with an immersion blender, blend the remaining beans with a ladle of hot broth from the pot until smooth. Stir this purée back into the chili.

   This is your silky, creamy thickener.

6. Stir in dairy: Lower heat to medium-low. Add cream cheese in small pieces, stirring until melted and smooth. Pour in half-and-half or cream.

   Simmer gently 5 minutes, stirring often. Do not boil.

7. Finish and brighten: Stir in chopped cilantro and 1–2 tablespoons lime juice. Taste and season with salt and pepper.

   Adjust lime and heat as desired.

8. Serve: Ladle into bowls and top with cheese, avocado, chips, extra cilantro, and a squeeze of lime.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm gently on the stove over low heat, adding a splash of broth or milk to loosen. Avoid boiling to prevent curdling.
• Freezing: Freeze without the dairy for best texture. Make the chili up through the bean purée step, cool, and freeze up to 3 months.

  Reheat, then stir in cream cheese and half-and-half before serving.

• Make-ahead tip: Chop aromatics and measure spices in advance; store in small containers to streamline weeknight cooking.

Why This Is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full.
• Fiber-rich beans: White beans support digestion and steady energy.
• Lower sodium control: Using low-sodium broth lets you season to taste.
• Nutrient-dense add-ins: Cilantro, jalapeño, and lime add antioxidants and fresh flavor without extra calories.
• Balanced comfort: Creamy texture with a smart thickener means you get indulgence and balance in one bowl.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the cream to split. Keep it to a gentle simmer.
• Skipping the bean purée: This step is key for body and creaminess without excess fat.
• Under-seasoning: Taste at the end. Between beans and dairy, you’ll need a final pinch of salt and an extra squeeze of lime.
• Overcooking the chicken: Since it’s already cooked, it only needs time to warm and soak up flavor.
• Going too hot too fast: Add jalapeño and chiles gradually.

  You can always add heat, but you can’t remove it.

Alternatives

• Dairy-free: Skip cream cheese and cream. Use full-fat coconut milk or a plain, unsweetened plant-based creamer. The bean purée will still give you creaminess.
• Stovetop from raw chicken: Simmer 1.5–2 pounds boneless, skinless chicken breasts or thighs in the broth and spices for 15–20 minutes, then shred and proceed.
• Slow cooker: Add everything except dairy to the slow cooker (use raw chicken if you like).

  Cook on Low 6–7 hours or High 3–4. Shred chicken, stir in dairy and lime, and warm through.

• Instant Pot: Sauté aromatics and spices, add broth, beans, chiles, and raw chicken. Pressure cook 10 minutes (manual), quick release, shred chicken, then stir in dairy and lime on Sauté (Low).
• Bean swap: Use navy beans or pinto beans if that’s what you have.

  Rinse well and follow the same steps.

• Extra veg: Add diced poblano, corn kernels, or chopped spinach toward the end for more color and nutrition.
• Spice tweak: Try a pinch of ground white pepper for gentle heat or a dash of smoked paprika for depth.

FAQ

Can I use frozen chicken?

Yes, but cook it fully before shredding. In an Instant Pot, pressure cook frozen chicken breasts with the broth and spices for 12–14 minutes, then shred and proceed. For the stovetop, simmer gently until cooked through, then continue with the recipe.

How do I thicken the chili without cream cheese?

Use the bean purée method and simmer a few extra minutes uncovered.

You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then simmer until thickened.

Is this spicy?

It’s mildly spicy with jalapeño and canned green chiles. For less heat, skip the jalapeño and use mild chiles. For more heat, add diced serrano or a pinch of cayenne.

What cheese works best on top?

Monterey Jack melts smoothly and keeps flavors balanced.

Pepper jack adds a little kick. A sprinkle of sharp white cheddar also works if that’s what you have.

Can I make it ahead?

Absolutely. It tastes even better the next day.

Reheat gently on the stove and add a splash of broth or milk to restore the silky texture if needed.

What if my chili looks thin?

Simmer uncovered for a few minutes to reduce, blend more beans, or add a small cornstarch slurry. Finish with cream at the end to keep it creamy.

How do I keep dairy from curdling?

Lower the heat before adding cream cheese and half-and-half. Stir slowly and avoid boiling.

Using room-temperature dairy helps it incorporate smoothly.

Can I make it vegetarian?

Yes. Swap chicken for extra beans or diced roasted cauliflower, and use vegetable broth. Keep the same seasonings and finish with lime and cilantro.

In Conclusion

This white chicken chili is cozy, creamy, and big on flavor while staying simple and weeknight-friendly.

The bean purée trick gives you that luscious texture without a heavy hand, and the lime and cilantro keep each bite bright. Dress it up with your favorite toppings and a warm stack of tortillas or cornbread, and you’ve got a crowd-pleasing bowl that never gets old.