White Chicken Chili
This creamy White Chicken Chili is the ultimate cozy comfort food - packed with tender chicken, white beans, green chilies, and just the right amount of spice. It’s quick to make, freezer-friendly, and incredibly delicious!
Servings: 6 servings
Ingredients
Chili base
- 1 tablespoon olive oil
- 1 medium-large yellow onion chopped (about 1 ½ cups)
- 1 large jalapeño pepper about 4 ½ inches long, very finely diced (include seeds or discard to taste)
- 3 cloves garlic finely minced (about 3 teaspoons)
- 2 (14-oz) cans white beans drained and rinsed (cannellini or great northern); divided
- 3 ½ cups chicken broth more or less to taste
Vegetables/chicken
- 1 (7-oz) can mild green chilies with juices; OR 2 (4-oz) cans
- 1 cup corn frozen or fresh
- 4 cups shredded cooked chicken from about 1 whole rotisserie chicken, OR 1.5 pounds fresh chicken breast or boneless skinless chicken thighs; cooked and shredded
Seasoning
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder OR ground paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- salt and freshly ground black pepper to taste
To finish/serve
- 4 ounces cream cheese cut into cubes; OR more to taste; softened
- 1 tablespoon fresh lime juice plus extra for serving
- 2 tablespoons fresh cilantro chopped; plus extra for serving
- desired toppings for serving (avocado, lime juice, cilantro, green onion, tortilla chips or strips, shredded Monterey jack, sour cream…)
Instructions
- Prepare the base: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 medium-large yellow onion (chopped, about 1.5c.) and sauté for 3-4 minutes until softened and translucent. Stir in 1 large jalapeño pepper (diced; including seeds for extra spice or discard for a milder chili) and cook for an additional 1-2 minutes. Add 3 cloves garlic (minced) and sauté for 30 seconds until fragrant.
- Blend beans: Using an immersion blender or stand mixer, blend 1 cup of drained beans with 2 cups chicken broth until smooth and creamy. Stir into base.
- Add the liquid, vegetables and seasonings: Pour in the 1.5 cups remaining chicken broth and stir well. Add the remaining drained white beans, 1 (7-oz) can mild green chilies (with juices), 1 cup corn and 4 cups shredded cooked chicken. Stir in 1 ½ teaspoons ground cumin, 1 teaspoon chili powder (or paprika), ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper (if using), and a pinch of salt and black pepper.
- Simmer: Stir well to combine all ingredients and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 8-12 minutes to allow the flavors to meld and everything to heat through. Add more broth to taste if preferring a thinner chili.
- Add the cream cheese: Stir in the softened 4 ounces cream cheese (cubed), letting it melt into the chili. Stir until the chili becomes creamy and smooth.
- Finish with lime and cilantro: Add 1 tablespoon fresh lime juice and 2 tablespoons fresh cilantro, stirring well. Taste the chili and adjust the seasoning with additional salt, pepper, or lime juice, as needed.
- Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes, such as diced avocado, extra cilantro, lime wedges, green onion, shredded Monterey Jack, sour cream, or tortilla chips.
Notes
Ingredient notes
- Jalapeño – Keep the seeds for heat, remove for a milder flavor.
- Chicken – Rotisserie is easy; if using fresh either chicken breast or chicken thighs work. Either grill and shred, then add to chili; or cook chicken breast straight in chili (adding 8-10mins to the cooking time in order to allow chicken to cook through).
- Cream cheese – Use softened for a smooth, creamy texture.
- Green chilies – Mild or hot, adjust based on spice preference.
- Lime & cilantro – Essential for brightness - skip cilantro if preferred.
Recipe tips
- Don’t skip blending beans – Thickens the chili without heavy cream.
- Watch the spice level – Adjust chilies, cayenne, and jalapeño to taste.
- Let it sit – Flavors deepen over time, making leftovers even better.
- Add cream cheese last – Melts smoothly into the chili without curdling.
Storage tips
- Make-ahead – Tastes better the next day; store overnight for deeper flavor.
- Refrigerate – Keep in an airtight container for up to 3 days.
- Freeze – Store in a freezer-safe container for up to 3 months.
- Reheat – Warm on the stove or microwave, adding broth if needed, until 165°F is reached.
- For best freezing results – Leave out cream cheese and add when reheating.