This White Chicken Chili is creamy, cozy, and packed with tender chicken, white beans, mild green chiles, and warm spices. Mashed beans and a little cream cheese create a velvety broth without making it overly heavy. It is an easy one-pot dinner that works especially well for busy weeknights.
Why This Creamy Chili Works
- One-pot comfort: Everything cooks in one pot for simple prep and cleanup.
- Naturally creamy: Mashed white beans thicken the broth before the cream cheese goes in.
- Balanced flavor: Green chiles, cumin, garlic, and lime keep the chili savory and bright.
- Great leftovers: It reheats well for an easy lunch or another dinner.
Simple Ingredients for White Chicken Chili
- Chicken breast: Cooks directly in the broth and shreds easily.
- White beans: Great Northern or cannellini beans add body and creaminess.
- Yellow onion and garlic: Build the savory flavor base.
- Diced green chiles: Add mild chile flavor without overwhelming heat.
- Chicken broth: Low-sodium broth keeps the seasoning easy to control.
- Corn: Adds a little sweetness and texture.
- Cream cheese: Melts into the broth for a smooth finish.
- Cumin, oregano, and coriander: Add warm, earthy flavor.
- Fresh lime juice: Brightens the chili at the end.
How to Make White Chicken Chili
Step 1: Soften the Onion
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
Step 2: Bloom the Garlic and Spices
Add the garlic, cumin, oregano, coriander, salt, black pepper, and cayenne. Stir for about 30 seconds, just until fragrant.
Step 3: Simmer the Chicken
Pour in the chicken broth, then add the chicken breasts, green chiles, and half of the drained beans. Bring to a gentle simmer, partially cover, and cook for 15 to 18 minutes, or until the thickest part of the chicken reaches 165°F.
Step 4: Mash the Remaining Beans
While the chicken cooks, mash the remaining beans with a fork or potato masher until mostly smooth. These mashed beans will thicken the chili naturally.
Step 5: Shred the Chicken
Transfer the chicken to a cutting board and shred it with two forks. Return it to the pot with the mashed beans and frozen corn.
Step 6: Finish It Creamy
Reduce the heat to low and add the softened cream cheese. Stir for 3 to 5 minutes, until fully melted and the broth looks creamy. Avoid a hard boil.
Step 7: Brighten with Lime
Remove the pot from the heat and stir in the lime juice. Taste the chili, then let it stand for 5 minutes before serving so the broth can settle and thicken slightly.
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 cups low-sodium chicken broth
- 1 1/2 pounds bonelessboneless, skinless chicken breasts skinless chicken breasts
- 2 (15-ounce) cans 15-ounce cans Great Northern beans, drained and rinsed, dividedGreat Northern beans drained and rinsed, divided
- 1 (4-ounce) can 4-ounce can diced green chiles, undraineddiced green chiles undrained
- 1 cup frozen corn
- 4 ounces cream cheese softened and cut into cubes
- 2 tablespoons fresh lime juice
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic, cumin, oregano, coriander, kosher salt, black pepper, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth. Add the chicken breasts, diced green chiles with their liquid, and one can of the drained and rinsed beans.
- Bring the mixture to a gentle simmer. Partially cover the pot and cook for 15 to 18 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, place the remaining can of drained beans in a bowl. Mash them with a fork or potato masher until mostly smooth.
- Transfer the cooked chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the pot. Stir in the mashed beans and frozen corn.
- Reduce the heat to low. Add the softened cream cheese and stir gently for 3 to 5 minutes, until completely melted and the broth is smooth and creamy. Do not allow the chili to boil hard.
- Remove the pot from the heat and stir in the fresh lime juice.
- Let the White Chicken Chili stand for 5 minutes before serving. The broth should be creamy and lightly thickened, with tender shredded chicken and whole white beans throughout.
Notes
- Keep the chili at a gentle simmer while the chicken cooks.
- Chicken is done when the thickest portion reaches 165°F.
- Mashing half of the beans thickens the broth without flour.
- Softened cream cheese incorporates more smoothly than cold cream cheese.
- Add the lime juice after removing the pot from the heat.
- Great Northern beans are preferred, but cannellini beans can be substituted in the same quantity.
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Freeze cooled portions for up to 3 months.
- Reheat gently and add a small splash of broth if the chili becomes too thick.
Nutrition
Tips for the Creamiest Chili
- Keep the simmer gentle: A hard boil can make chicken breast tough.
- Mash the beans well: They provide body without flour.
- Soften the cream cheese: It melts more smoothly into the broth.
- Add lime last: Stirring it in off the heat keeps the flavor bright.
Keep It Fresh for Later
Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until hot throughout, adding a splash of broth if needed.
Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator and stir well while reheating.
White Chicken Chili Questions, Answered
Can I Use Rotisserie Chicken?
Yes. Use about 3 cups of shredded cooked chicken and add it with the mashed beans and corn. Reduce the simmering time because the chicken only needs to heat through.
Can I Make White Chicken Chili Ahead?
Yes. Make it a day ahead, cool it, and refrigerate it. Reheat gently and add a little broth if it has thickened overnight.
What Beans Work Best?
Great Northern beans are especially creamy and mild, while cannellini beans are slightly larger and hold their shape well. Either works well here.