Save A few years back, my neighbor showed up at my door with a pot of white chicken chili on a freezing January evening, and I've been obsessed ever since. The steam rising from that bowl, the creamy broth clinging to tender chicken and beans, the way it warmed me from the inside out—it felt like being hugged. Now when the weather turns cold, this is what I make, and honestly, it's become the dish people ask me for before I even finish serving it.
I made this for my book club last fall, and halfway through the first spoonful, someone asked if I'd opened a restaurant without telling them. That moment taught me that simple, honest food cooked with intention speaks louder than anything complicated ever could. Now it's our unofficial meeting dish.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier than breasts, but both work—just don't overcook them or they'll shred into sad, dry strands.
- Olive oil (2 tbsp): Use a good quality oil; it's the foundation for building flavor from the moment you heat the pan.
- Yellow onion, diced (1 medium): This is your flavor base, so don't rush it—let it soften and turn translucent before moving forward.
- Garlic, minced (3 cloves): Fresh garlic makes a real difference here; jarred just doesn't have the same punch.
- Jalapeño, seeded and diced (optional): Removing the seeds keeps the heat gentle, but leave them in if you want the chili to wake you up.
- Corn kernels (1 cup): Fresh is best in summer, but frozen works beautifully year-round and honestly, it's often fresher than what you find in winter markets.
- Canned diced green chiles (1 can, 4 oz): These add a subtle smokiness that's hard to replicate; they're the secret ingredient nobody realizes is there.
- White beans (2 cans, 15 oz each): Always drain and rinse them well—this removes the starchy liquid that can make the chili cloudy.
- Low-sodium chicken broth (4 cups): Use broth, not stock; stock is too heavy and will overpower the delicate flavors you're building.
- Cream cheese, softened and cubed (4 oz): Cutting it into small pieces helps it melt smoothly without creating lumps in your chili.
- Heavy cream or half-and-half (1/2 cup): Heavy cream gives richer flavor, but half-and-half works if you want something lighter.
- Ground cumin (1 tsp): Toast it in your pan for a few seconds as the spices hit the broth—this deepens the flavor.
- Dried oregano (1/2 tsp): Mexican oregano is earthier if you can find it, but regular oregano is perfectly fine.
- Chili powder (1/2 tsp): Buy it from the spice aisle, not the chili seasoning mix; there's a real difference in depth.
- Cayenne pepper (1/4 tsp, optional): Start with less and taste as you go—you can always add more heat, but you can't take it back.
- Salt and black pepper: Taste constantly; you'll need more salt than you think because the broth is unsalted.
Instructions
- Heat your foundation:
- Pour olive oil into a large pot over medium heat and let it shimmer for a moment. This is where the magic starts—don't skip straight to adding ingredients.
- Build your flavor base:
- Add the diced onion and jalapeño, stirring occasionally until the onion turns soft and translucent, about 3 to 4 minutes. You'll know it's ready when the edges start to caramelize ever so slightly and your kitchen smells amazing.
- Wake up the garlic:
- Stir in the minced garlic and cook for just a minute until it's fragrant. Stop here—any longer and it'll turn bitter and you'll have to start over.
- Bring it all together:
- Add the chicken breasts, white beans, corn, green chiles, chicken broth, and all your spices at once. Stir everything until it's combined, then turn up the heat until you see a rolling boil starting to form.
- Let it simmer gently:
- Lower the heat and let the chili bubble away uncovered for 20 to 25 minutes, stirring occasionally. The chicken is done when you can easily shred a piece with a fork and there's no pink inside.
- Shred and return:
- Fish the chicken out with a slotted spoon, shred it with two forks until it falls into tender pieces, then add it back to the pot. This takes less than two minutes and makes all the difference in texture.
- Make it creamy:
- Drop the cubed cream cheese into the simmering broth and pour in the heavy cream. Stir constantly for about 5 minutes—you want that cream cheese to dissolve completely into the broth so the whole thing becomes silky and smooth.
- Taste and adjust:
- Dip a spoon in, let it cool slightly, and taste. Add more salt, pepper, or cayenne if it needs it. Remember that the toppings will add flavor too.
- Serve with style:
- Ladle the chili into bowls and top it with fresh cilantro, sliced green onions, shredded cheese, and a squeeze of lime. The lime is non-negotiable—it brightens everything.
Save There's something sacred about a bowl of this chili shared with someone you care about, especially when it's cold outside and the world feels a little too much. It's become my go-to when friends are going through rough times or when I just want to say, without words, that I'm thinking of them.
Why This Chili Stands Out
White chicken chili sits in this beautiful middle ground between a light soup and a hearty stew. It's packed with protein from the chicken and beans, but the broth keeps it from feeling heavy, and the cream cheese adds luxury without being over the top. Every time I make it, I'm reminded that the best dishes are the ones that feel both comforting and refined at the same time.
Customization and Variations
Once you've made this chili once, you'll understand the skeleton well enough to play around. My friend adds a can of white hominy for extra texture and richness, while I've experimented with roasted poblanos instead of jalapeños for a deeper, smokier flavor. Some people swear by a splash of lime juice stirred right into the pot instead of just squeezed on top. The beauty is that it's forgiving—adjust the spices to match your mood, use rotisserie chicken if you're short on time, or add extra cream if you like it silkier.
Serving Suggestions and Pairings
This chili tastes best with something to soak up the creamy broth. Cornbread is the obvious choice and it's wonderful, but I've also served it with warm flour tortillas, buttered toast, or even over a baked sweet potato. Tortilla chips on the side are perfect for those who like to crunch through their meals. On summer evenings, a cold glass of something crisp makes sense, but in winter, I'll pair it with a simple green salad to balance the richness.
- Cornbread with honey butter is the ultimate pairing and honestly feels like a hug on a plate.
- A squeeze of fresh lime over each bowl awakens all the flavors and keeps it from tasting too heavy.
- Top generously with cheese and cilantro because restraint is overrated when comfort is the goal.
Save This is the kind of chili that gets better as it sits, so don't hesitate to make a double batch. Leftovers taste even creamier the next day, and it's the kind of lunch that makes you look forward to taking it to work.
Recipe Questions
- → Can I make this chili spicy?
Yes! Adjust the heat by keeping jalapeño seeds, adding more cayenne pepper, or incorporating extra diced green chiles to suit your spice preference.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. The meat will be tender enough to shred easily after simmering in the broth.
- → Can I use rotisserie chicken instead?
Absolutely! Skip the initial chicken cooking step and shred a store-bought rotisserie chicken, adding it during the last 10 minutes of simmering to heat through.
- → How do I store leftovers?
Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight as the spices meld together.
- → Can I freeze this chili?
Yes! Freeze portioned chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
- → What should I serve with white chicken chili?
Cornbread, tortilla chips, crusty bread, or over steamed rice make excellent accompaniments. Top with cilantro, cheese, green onions, or a squeeze of fresh lime.