White Chicken Chili
This cozy white chicken chili is creamy, hearty, and bright with green chiles, cumin, beans, and tender chicken. It is a weeknight-friendly pot of comfort that tastes even better with a few simple toppings.
Total
50 min
Servings
6 servings
Level
Easy
White chicken chili is a lighter-looking cousin of classic beef chili, but it still eats like a full meal. Instead of tomatoes and red chile powder, it gets its flavor from green chiles, cumin, oregano, white beans, and chicken.
This version uses cooked shredded chicken, which keeps the recipe simple. Rotisserie chicken works well, or you can use leftover roasted or poached chicken.
For creaminess, some of the beans are mashed into the broth, then a little cream cheese is stirred in at the end. The result is rich without being heavy, and it is easy to adjust for spice, toppings, and pantry swaps.
01What you'll need
Ingredients
18 items · 6 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeded and chopped, or 1 small green bell pepper
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander, optional
- 1/4 teaspoon cayenne pepper, optional
- 2 cans (4 ounces each) diced green chiles, mild or hot
- 3 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 3 cups cooked shredded chicken
- 4 ounces cream cheese, cut into small cubes and softened
- 1 cup frozen corn, optional
- 1 tablespoon fresh lime juice, plus more to taste
- 1/4 cup chopped fresh cilantro, optional
- For serving: tortilla chips, shredded Monterey Jack cheese, sliced jalapeño, avocado, sour cream, lime wedges
02How to make it
Step-by-step
1. Soften the vegetables
Warm the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and poblano. Cook for 5 to 7 minutes, stirring now and then, until the onion looks soft and glossy.
2. Add the garlic and spices
Stir in the garlic, salt, cumin, oregano, coriander if using, and cayenne if using. Cook for about 1 minute. This short cooking time wakes up the spices and takes the sharp edge off the garlic.
3. Mash some of the beans
Place 1 cup of the drained beans in a bowl and mash them with a fork or potato masher until mostly broken down. They do not need to be smooth. This will help thicken the chili.
4. Build the chili base
Add the diced green chiles, whole beans, mashed beans, and chicken broth to the pot. Stir well, scraping the bottom of the pot to loosen any browned bits. Those bits add flavor.
5. Simmer the chili
Bring the pot to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the broth is slightly thickened and the flavors come together.
6. Stir in the chicken and corn
Add the shredded chicken and frozen corn, if using. Simmer for 5 to 8 minutes, until the chicken is hot all the way through and the corn is tender.
7. Make it creamy
Turn the heat to low. Add the softened cream cheese cubes and stir until melted into the chili. Keep the heat gentle so the dairy blends in smoothly instead of separating.
8. Finish and serve
Stir in the lime juice and cilantro, if using. Taste and add more salt or lime juice as needed. Ladle into bowls and serve with tortilla chips, cheese, avocado, jalapeño, sour cream, or extra lime.
03From our kitchen
Cook's tips
- Make-ahead: White chicken chili keeps well, so you can make it 1 to 2 days ahead. Reheat it gently over medium-low heat, stirring often. Add a splash of broth if it has thickened in the fridge.
- Storage: Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat only what you plan to eat.
- Freezing: For the smoothest texture, freeze the chili before adding the cream cheese. Thaw overnight in the fridge, reheat, then stir in the cream cheese at the end. If freezing leftovers that already contain dairy, the texture may look slightly grainy but will still taste good.
- Chicken swap: Use rotisserie chicken, leftover roast chicken, or turkey. If starting with raw chicken, simmer 1 to 1 1/4 pounds boneless skinless chicken breasts or thighs in the broth until cooked through, then shred and return to the pot.
- Bean swap: Cannellini beans are creamy, while great northern beans hold their shape well. Navy beans also work. Avoid heavily seasoned canned beans unless the flavor matches the chili.
- Spice level: Use mild green chiles and skip the cayenne for a gentle chili. For more heat, add hot green chiles, diced jalapeño, or a pinch more cayenne at the end.
Cook's note
If your cream cheese is cold, it may leave small specks in the broth. Soften it first, cut it into small cubes, and keep the chili on low heat while stirring. The flavor will be fine either way, but softened cream cheese gives a smoother finish.
04Frequently asked
Questions & answers
Can I make white chicken chili in a slow cooker?
Yes. Add the onion, poblano, garlic, spices, green chiles, beans, mashed beans, broth, and raw chicken to a slow cooker. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is cooked through. Shred the chicken, return it to the slow cooker, then stir in the cream cheese, corn, lime juice, and cilantro.
How do I thicken white chicken chili?
Mash more of the beans and stir them back into the pot. You can also simmer the chili uncovered for an extra 5 to 10 minutes. If it gets too thick, thin it with a little chicken broth.
Can I make it without cream cheese?
Yes. For a dairy-free version, skip the cream cheese and mash an extra cup of beans for body. You can also stir in a splash of full-fat coconut milk, but it will add a mild coconut flavor.
What toppings go well with white chicken chili?
Tortilla chips, shredded Monterey Jack, avocado, sour cream, cilantro, jalapeño, and lime all work well. Crunchy, creamy, and acidic toppings balance the mild, creamy broth.
Is white chicken chili supposed to have tomatoes?
Usually, no. White chicken chili is commonly made with white beans, chicken, broth, and green chiles instead of tomatoes. That said, you can add a small spoonful of salsa verde if you want more tang and chile flavor.
05Keep cooking
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