White Chicken Chili

There's something about a bowl of white chicken chili that stops a hectic Tuesday in its tracks. My neighbor brought over a pot of it one October evening when the weather turned crisp, and I remember thinking how such a simple dish could taste so incredibly creamy and comforting without feeling heavy. I've made it countless times since, tweaking it here and there, but that first spoonful still hits the same way it did that night. The chicken melts into the broth, the beans add substance, and somehow a handful of simple ingredients transforms into something that feels like a warm hug.

I made this for a small dinner party last winter, and I remember standing at the stove listening to it bubble gently while my friends sat in the kitchen talking about their week. One of them asked if I'd used some fancy technique, and I had to laugh because the secret was really just patience and decent ingredients simmering together. By the time everyone was seated, the pot had released this warm, inviting aroma that made the whole evening feel intentional and thoughtful, even though I'd thrown it together in borrowed time between work and dinner.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay more tender during cooking, but breasts work fine if that's what you have on hand, just don't overcook them.
• Olive oil: A couple tablespoons to get everything started without burning the aromatics.
• Yellow onion and garlic: The foundation of flavor, and taking a minute to let the garlic cook after you add it makes all the difference in how the whole thing tastes.
• Jalapeño: Optional but worth it for a subtle warmth that builds as you eat, seed it if you want less heat.
• Corn kernels: Fresh is ideal if you have it, but frozen thawed corn works just as well and honestly tastes nearly identical.
• Canned diced green chiles: They add a gentle, smoky undertone that you can't easily replicate, so don't skip this one.
• White beans: Cannellini or Great Northern beans are mild and creamy, which is exactly what you want here.
• Low-sodium chicken broth: Use good quality if you can because it becomes the backbone of your broth, and you'll taste any shortcuts you take.
• Cream cheese and heavy cream: The cream cheese melts into the broth and creates that luxurious texture that makes this chili feel special.
• Cumin, oregano, chili powder, and cayenne: Together these spices build warmth and depth without overpowering the delicate chicken and beans.

Instructions

Start with the base:

Heat your olive oil in a large pot over medium heat until it's warm and shimmering. Add the diced onion and jalapeño, and let them soften for 3 to 4 minutes until the onion becomes translucent and the kitchen starts to smell really good.

Build the aromatics:

Stir in the minced garlic and let it cook for just about a minute until it's fragrant. This step matters more than it seems because raw garlic tastes sharp, but cooked garlic becomes mellow and sweet.

Combine everything:

Add the whole chicken breasts, white beans, corn, green chiles, chicken broth, and all your spices to the pot. Stir it all together so the seasonings distribute evenly and nothing sits at the bottom waiting to burn.

Simmer the chicken through:

Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. You'll know it's done when the chicken is completely cooked through and shreds easily with a fork.

Shred and return:

Remove the cooked chicken to a cutting board and shred it with two forks, pulling it into bite-sized pieces. Return all that tender shredded chicken back to the pot where it belongs.

Make it creamy:

Stir in your softened cream cheese and heavy cream, then simmer everything together for another 5 minutes, stirring occasionally until the cream cheese is completely melted and everything looks silky. You're looking for that luxurious, creamy consistency that makes every spoonful satisfying.

Taste and adjust:

Take a spoonful and really taste it, then add more salt, pepper, or spice if it needs it. Trust your palate here because every broth tastes slightly different depending on your brand of chicken stock.

Save to Pinterest

Save to Pinterest

I served this to my family on a Sunday afternoon, and my youngest asked for thirds, which never happens with anything healthier than mac and cheese. That moment when a dish gets genuinely eaten and appreciated instead of just tolerated reminded me why I bother cooking from scratch at all. It's not about impressing anyone, it's about creating something warm that people actually want to come back to.

Shortcuts and Swaps That Actually Work

If you're genuinely short on time, use a rotisserie chicken from the grocery store instead of cooking it from scratch. Shred it and add it right after step 6, which cuts your active cooking time down to maybe 20 minutes total. I've done this on nights when I'm already running late, and honestly, no one can tell the difference. You could also add a can of drained white hominy if you want extra richness and a slightly different texture, though it's not necessary and the chili is already creamy enough.

How to Make It Your Own

This recipe is genuinely forgiving, which is one of the reasons it's become my go-to whenever I need something reliable. Want it spicier? Add more jalapeño or increase the cayenne to a half teaspoon, and it goes from mild to actually warming. Prefer less cream? Cut the heavy cream back to a quarter cup and it's still creamy but less rich. You could swap the white beans for chickpeas if that's what's in your pantry, or add diced bell peppers along with the onion for more color and sweetness.

What to Serve with It

Cornbread is the obvious pairing because the slight sweetness balances the spices beautifully, and you get to use bread to soak up every last drop. Tortilla chips are another route if you want something with a little crunch, or honestly, just serve it in a bowl by itself because it's substantial enough to be a complete meal. The lime wedges matter more than you'd think, because a squeeze of fresh citrus brightens everything up and makes the flavors pop.

• Cilantro and sliced green onions add freshness and color right when you're serving.
• Shredded Monterey Jack or cheddar cheese melts into the heat and adds a salty, rich layer.
• Don't skip the lime wedges because that little hit of acidity is what makes people ask for the recipe.

Save to Pinterest

Save to Pinterest

This is the kind of dish that becomes a regular request once people taste it, and I've made peace with the fact that it'll probably always be on my table when someone needs comfort food. It's humble enough not to demand attention, but good enough that people remember it.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken?

Yes, rotisserie chicken is a great time-saver. Simply skip the initial cooking step and add the shredded chicken after the broth has simmered, then proceed with adding the cream cheese and heavy cream.

→ What type of white beans work best?

Cannellini beans or Great Northern beans are ideal for this dish. Both have a creamy texture that complements the broth perfectly. Make sure to drain and rinse them before adding.

→ How can I make this spicier?

Increase the amount of jalapeño, keep the seeds in for extra heat, or add more cayenne pepper. You can also top with sliced fresh jalapeños or hot sauce when serving.

→ Can I make this ahead of time?

Absolutely. This chili tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What can I serve alongside this dish?

Cornbread, tortilla chips, warm flour tortillas, or crusty bread all pair wonderfully. You can also serve it over rice for a heartier meal.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs add extra flavor and remain tender during cooking. They're an excellent choice and may even result in juicier shredded chicken.