White Chicken Chili

There's something about ladling a bowl of white chicken chili on a chilly evening that just stops time. My neighbor handed me her recipe years ago with the casual confidence of someone who'd perfected it through countless weeknight dinners, and I've been grateful ever since. The first time I made it, I was skeptical that cream cheese could work in a savory broth, but one spoonful changed my mind completely. Now it's become my go-to when I want something warm and substantial without spending hours at the stove.

I made this for a group of friends who were dealing with a stretch of gray days, and watching their faces when they tasted it told me everything. One friend asked for seconds before finishing her first bowl, and another started taking notes on her phone to recreate it at home. That's when I realized this chili isn't just food—it's the kind of dish that brings people back to the table.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay more forgiving if you're not timing it perfectly, but breasts work beautifully if you watch them carefully so they don't dry out.
• Olive oil (2 tbsp): This is your foundation for building flavor, so don't skip it or use a flavorless substitute.
• Yellow onion (1 medium, diced): The sweeter the onion becomes as it softens, the better your base tastes, so take those extra 30 seconds to let it really cook.
• Garlic (3 cloves, minced): Fresh is non-negotiable here; that fragrant moment when you add it tells you the pot is ready for the rest.
• Jalapeño (1, seeded and diced): Remove the seeds if you like heat without the aggressive bite, or leave them in if you want people to know they're eating something with character.
• Corn kernels (1 cup): Frozen works just as well as fresh and saves you the prep work, but it adds something special to have it thaw into the warm broth.
• Diced green chiles (1 can, 4 oz): These bring a mild, subtle heat that's different from the jalapeño and rounds out the flavor in a way you'll notice but can't quite name.
• White beans (2 cans, 15 oz each, drained and rinsed): Rinsing them really matters if you don't want the broth to get cloudy and starchy.
• Low-sodium chicken broth (4 cups): Use the good stuff here because it becomes the soul of your chili, and you'll taste any shortcut.
• Cream cheese (4 oz, softened and cubed): Cubing it and softening it first means it melts into the broth without leaving lumps or streaks.
• Heavy cream or half-and-half (1/2 cup): This is what makes it creamy and luxurious, though you can substitute with more broth if you need to keep it lighter.
• Ground cumin (1 tsp): This spice is the quiet backbone that makes people say this doesn't taste like anything they've had before.
• Dried oregano (1/2 tsp): A tiny amount goes a long way, so measure carefully unless you want an herbal taste that overpowers everything else.
• Chili powder (1/2 tsp): This adds warmth and depth, not necessarily heat, so it plays nice with the other spices.
• Cayenne pepper (1/4 tsp, optional): Use this only if you want people asking for water, and even then, start with less than you think.
• Salt and black pepper: Taste as you go, because the broth has salt already and you don't want to oversalt.

Instructions

Heat your pot and build the foundation:

Pour the olive oil into your large pot over medium heat and let it shimmer for a few seconds. You'll know it's ready when a piece of onion sizzles immediately.

Soften the aromatics:

Add the diced onion and jalapeño and listen for that gentle sizzle that tells you things are happening. Stir occasionally for 3 to 4 minutes until the onion becomes translucent and the jalapeño releases its smell.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until it's fragrant but not brown. This is the moment your kitchen smells like something special.

Combine everything:

Add the chicken, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper all at once. Stir it all together so nothing sticks to the bottom of the pot.

Bring it to a boil and simmer:

Let the pot bubble up, then reduce the heat and let it simmer gently for 20 to 25 minutes until the chicken is cooked all the way through. You'll know it's done when you can easily shred a piece with a fork.

Shred the chicken:

Remove the chicken pieces with a slotted spoon and set them on a cutting board. Using two forks, pull the chicken apart into bite-sized shreds and return it to the pot.

Make it creamy:

Stir in the cubed cream cheese and heavy cream, then simmer for another 5 minutes, stirring occasionally until the cream cheese is completely melted and the chili looks silky. This is the part that makes it feel special.

Taste and adjust:

Give it a taste and add more salt, pepper, or spices if it needs them. Trust your palate.

Serve with joy:

Ladle it into bowls and top with cilantro, green onions, shredded cheese, and a squeeze of lime if you have it.

Save

I served this chili at a potluck last month, and three people came back to ask for the recipe. One of them texted me a photo from her kitchen a week later with her own pot simmering on the stove, and somehow that meant more to me than any compliment about taste.

Why This Works So Well

The beauty of white chicken chili is that it doesn't try to be something it's not. White beans are naturally creamy and mild, so when you add actual cream, the whole thing becomes luxurious without feeling heavy. The corn adds sweetness, the spices add warmth, and the chicken gives it structure. Every ingredient has a reason for being there, which is why nothing feels unnecessary or out of place.

Timing and Temperature Matter

I've learned that medium heat is your friend here because it gives everything time to meld and get to know each other. If you turn the heat up too high, the cream might break, and you'll end up with a grainy texture instead of that silky finish you're after. The 20 to 25 minute simmer is important too; it's long enough to cook the chicken through but not so long that you start losing flavors into the steam.

Make It Your Own

This chili is flexible enough to welcome your own preferences without losing its identity. Some nights I add a can of white hominy for extra richness, and other times I load it with jalapeños if I want something spicier. The base is solid enough to support whatever you want to add, and that's what makes it so easy to come back to.

• If you use rotisserie chicken to save time, shred it and add it after step 6 instead of cooking it in the pot.
• For a version that feels lighter, use half-and-half instead of heavy cream or thin it with a bit more broth.
• Leftover chili keeps beautifully in the fridge for three days or more, and it actually tastes better the next day after the flavors have settled.

Save

Every time I make this chili, it reminds me that the best recipes are the ones you keep coming back to. This one has become a default in my kitchen for moments when I want to feed people something that makes them feel cared for.

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. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ 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 on low speed for 30-60 seconds for perfectly shredded meat.

→ Can I use rotisserie chicken instead?

Absolutely. Simply shred a store-bought rotisserie chicken and add it during the last 10 minutes of simmering to heat through. This reduces total cooking time significantly.

→ How can I make this chili dairy-free?

Replace the cream cheese with additional white beans blended into the broth for thickness, and use full-fat coconut milk or unsweetened almond milk instead of heavy cream.

→ What toppings work best with white chicken chili?

Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, avocado cubes, crushed tortilla chips, and a squeeze of fresh lime juice all complement the flavors beautifully.

→ Can I add hominy to this chili?

Yes, adding a drained can of white hominy along with the beans adds wonderful texture and authentic Southwestern flair. It's a delicious variation mentioned in the notes.