White Chicken Chili: A Creamy, Comforting Bowl of Flavor
There’s something deeply satisfying about a warm, hearty bowl of chili, especially when it’s rich, creamy, and packed with tender chicken and white beans. Enter White Chicken Chili—a delicious, soul-warming twist on the traditional beef-based chili. It’s lighter, silkier, and has just the right amount of spice to keep things interesting.
Equipment
- Large pot or Dutch oven
- Wooden spoon (for stirring)
- Ladle – For serving.
- Cutting board & knife
Ingredients
Ingredients
For the Chili
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- 2 cans 15 oz white beans (drained & rinsed)
- 1 can 4 oz diced green chilies
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder optional for mild heat
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 4 oz cream cheese cubed
- ½ cup heavy cream or half-and-half
- Juice of 1 lime
For Toppings (Optional, But Highly Recommended!)
- Shredded cheese cheddar, Monterey Jack, or pepper jack
- Sour cream or Greek yogurt
- Fresh cilantro chopped
- Sliced avocado
- Crushed tortilla chips
- Sliced jalapeños
Instructions
Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until soft, about 3-4 minutes.
- Stir in garlic, cumin, oregano, chili powder, and cook for 30 seconds until fragrant.
2️⃣ Add Chicken & Broth
- Place chicken breasts into the pot.
- Pour in chicken broth and bring to a gentle simmer.
- Cover and cook for 15-20 minutes until the chicken is fully cooked.
3️⃣ Mash the Beans for Creaminess
- While the chicken cooks, mash half of the beans with a fork.
- This step helps thicken the chili naturally.
4️⃣ Shred the Chicken
- Remove cooked chicken and shred it using two forks.
- Return the shredded chicken to the pot.
5️⃣ Make It Creamy
- Stir in cream cheese until melted.
- Add mashed and whole beans and green chilies.
- Simmer for 5 more minutes, stirring occasionally.
6️⃣ Finish with Lime & Cream
- Stir in heavy cream and fresh lime juice.
- Taste and adjust seasoning as needed.
7️⃣ Serve & Top to Perfection
- Ladle chili into bowls.
- Add your favorite toppings—cheese, sour cream, avocado, and more!
Notes
Pro Tips for the Best White Chicken Chili
✔ Use Rotisserie Chicken for Speed – If you’re short on time, swap cooked shredded rotisserie chicken and reduce the cooking time.
✔ Mash Beans for Extra Creaminess – A little mashing goes a long way in thickening the broth.
✔ Simmer Low & Slow – Letting it sit for an extra 10 minutes deepens the flavors.
✔ Make It Spicier – Add diced jalapeños or more chili powder for heat.
✔ Let It Rest Before Serving – Like most chilis, it tastes even better after a few minutes of resting! Storage & Reheating Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezes well for up to 3 months—just leave out the cream and add it fresh when reheating. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Microwave in 30-second bursts, stirring between each, to prevent separation.
✔ Mash Beans for Extra Creaminess – A little mashing goes a long way in thickening the broth.
✔ Simmer Low & Slow – Letting it sit for an extra 10 minutes deepens the flavors.
✔ Make It Spicier – Add diced jalapeños or more chili powder for heat.
✔ Let It Rest Before Serving – Like most chilis, it tastes even better after a few minutes of resting! Storage & Reheating Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezes well for up to 3 months—just leave out the cream and add it fresh when reheating. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Microwave in 30-second bursts, stirring between each, to prevent separation.
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 32gFat: 14gSaturated Fat: 6gSodium: 650mgFiber: 6gSugar: 3g
Tried this recipe?Let us know how it was!
