White Chicken Chili

A friend once handed me a mug of this white chili during a chaotic moving day when we had no chairs and even fewer spoons. The smell of cumin and green chiles filled the empty living room, making the bare walls feel a bit more like home. It was the perfect fuel for lifting boxes and laughing through the exhaustion. This recipe captures that exact feeling of effortless comfort and warmth.

One Tuesday evening, I accidentally doubled the amount of jalapeños while chatting with my neighbor over the fence. We ended up eating it with extra dollops of sour cream while our eyes watered in the best way possible. That night proved that even with a little too much heat, the creamy base of this chili keeps every bite perfectly balanced.

Ingredients

• Chicken Breasts: Searing the meat directly in the pot builds a deep flavor foundation that pre cooked options simply cannot match.
• Yellow Onion: Dicing this finely ensures it melts into the background while providing a necessary aromatic sweetness.
• Garlic Cloves: Using fresh cloves rather than the jarred version gives the broth a sharp, punchy kick.
• Jalapeño: Removing the seeds allows you to enjoy the bright pepper flavor without overwhelming the dish with heat.
• Corn Kernels: These little golden bites add a pop of sweetness that contrasts beautifully with the savory spices.
• Green Chiles: These mild peppers provide a gentle tang that perfectly balances the richness of the heavy cream.
• White Beans: I prefer cannellini beans because they have a naturally buttery texture that helps thicken the soup as it simmers.
• Chicken Broth: Using a low sodium version allows you to control the seasoning perfectly at the very end.
• Cream Cheese: This is my favorite secret for achieving a professional mouthfeel without the hassle of making a traditional roux.
• Heavy Cream: A small splash at the end transforms the broth into a luscious, velvet like consistency.
• Ground Cumin: This is the backbone of the dish, providing that earthy and smoky aroma we all love.
• Dried Oregano: This herb adds a subtle floral note that bridges the gap between the chicken and the beans.
• Chili Powder: Just a touch adds a complex depth of color and warmth without making the chili red.
• Cayenne Pepper: Adding this is entirely optional, but it provides a slow building heat that lingers on the tongue.

Instructions

Sauté the aromatics:

Heat the oil in your pot and watch as the onions and jalapeños soften until they become translucent and fragrant. This base layer of flavor is essential for a rich final result.

Bloom the garlic:

Stir in the minced garlic for just about a minute until the air smells wonderful. Be careful not to let it brown or it might turn bitter in the broth.

Build the base:

Add the chicken, beans, corn, chiles, and all of your spices into the pot. Pour the broth over everything and give it a good stir to marry the flavors together.

Simmer to perfection:

Bring the liquid to a bubble then let it simmer gently for about 20 to 25 minutes. You want the chicken to be tender enough to fall apart with very little effort.

Shred and return:

Transfer the cooked chicken to a plate and use two forks to pull it into thin strands. Slide the meat back into the bubbling pot so it can soak up the seasoned liquid.

Add the cream:

Stir in the cubed cream cheese and heavy cream until everything is completely melted and smooth. Let it cook for five more minutes to reach the perfect thick consistency.

Save

Last winter, I brought a big pot of this to a friend who was stuck at home with a broken leg. We sat on the floor and ate directly from the pot while watching old movies until the sun went down.

The Texture Secret

I found that mashing a handful of the white beans against the side of the pot with a wooden spoon makes the chili even heartier. It adds a natural thickness that complements the cream without making the dish feel too heavy for a weeknight meal.

Finding the Right Heat

Everyone has a different tolerance for spice, so I usually keep the cayenne on the side if I am serving a large crowd. The green chiles offer a great baseline flavor, while the fresh jalapeño adds that green bite that keeps you coming back for another spoonful.

Serving Your Masterpiece

A bowl of chili is only as good as the toppings you pile on top at the table. I love setting out little bowls so everyone can customize their own experience with different textures and temperatures.

• Fresh lime wedges provide a bright citrus hit that cuts through the creamy broth perfectly.
• Crushed tortilla chips add a salty crunch that contrasts beautifully with the tender chicken.
• A sprinkle of fresh cilantro brings an earthy finish to the entire Southwestern flavor profile.

Save

This bowl is the ultimate cure for a long day and a cold kitchen. I hope it brings as much comfort to your table as it does to mine.

Recipe FAQs

→ How spicy is this white chicken chili?

The heat level is mild to medium. You can control the spice by adjusting the jalapeño and cayenne pepper amounts to suit your preference.

→ Can I make this chili in a slow cooker?

Yes. Add all ingredients except the cream cheese and heavy cream to your slow cooker. Cook on low for 4-6 hours, then shred the chicken and stir in the dairy during the last 30 minutes.

→ What type of beans work best?

Cannellini or Great Northern beans are ideal because they hold their shape well and have a creamy texture that complements the broth.

→ Can I use rotisserie chicken?

Absolutely. Use shredded rotisserie chicken and add it after the broth has simmered for 20 minutes, then proceed with adding the cream cheese and cream.

→ How long does this chili keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually develop and improve after a day or two.

→ Can I freeze this chili?

Yes, freeze for up to 3 months. For best results, freeze before adding the cream cheese and cream, then add fresh dairy when reheating.