White Chicken Chili Recipe That Actually Delivers
White chicken chili is made by sautéing aromatics, then simmering shredded chicken with white beans, green chiles, chicken broth, and spices until thickened. Stir in cream cheese or sour cream at the end for a rich, creamy finish.
My office had a chili cook-off one October and I entered white chicken chili because I thought it would stand out among the red chilis, which it did, but not in the way I intended. I came in third. The person who won brought a red chili that she'd been making for ten years and had absolutely perfected. The person who came in second made a chili verde that apparently had jalapeños in it from his garden and a full pound of cheese per pot, which is a strategy I respect. White chicken chili, it turned out, needed better execution than I'd given it.
The batch I'd brought was underseasoned and the broth was thin — more like chicken soup that had spent time near white beans than something with the body and depth that chili needs to have. The cream cheese I'd added hadn't fully incorporated and floated in visible patches. It was fine, but it wasn't competitive.
The version I make now starts with roasted green chiles rather than canned — charred under the broiler, peeled, and diced, which adds a smoky depth that canned can't replicate. The chicken gets shredded and returned to a base of softened onion, garlic, cumin, oregano, and white beans. The cream cheese goes in at the end, cut into pieces, and blends into the broth as it melts rather than being added to a boiling liquid that breaks it up unevenly. Season until the flavor is sharp and the broth has some backbone.
I brought it to the next cook-off. I came in second. The red chili was still better. I've accepted this.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chiles, undrained
- 1 (15 oz) can white corn, drained
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 3 cups chicken broth, low-sodium
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt, plus more to taste
- 4 oz cream cheese, softened and cubed
- 1/2 cup sour cream
- Juice of 1 lime
- Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, fresh cilantro, crushed tortilla chips, sliced avocado
Instructions
- 1Place chicken breasts in a medium saucepan, cover with water by 2 inches, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15–18 minutes until cooked through (internal temperature 165°F). Remove chicken, let rest 5 minutes, then shred using two forks. Set aside. (Alternatively, use 3 cups of shredded rotisserie chicken and skip this step entirely.)
- 2While the chicken cooks, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- 3Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
- 4Add the diced green chiles (with liquid), drained corn, and drained white beans to the pot. Stir to combine.
- 5Pour in the chicken broth. Add cumin, chili powder, oregano, smoked paprika, cayenne, and salt. Stir well.
- 6Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 10 minutes, stirring occasionally.
- 7Using a spoon or potato masher, gently mash about one-third of the beans against the side of the pot. This thickens the chili naturally without adding anything extra.
- 8Add the shredded chicken to the pot and stir to combine. Return to a simmer and cook for 5 more minutes.
- 9Reduce heat to low. Add the softened cream cheese cubes and stir continuously until fully melted and incorporated, about 2–3 minutes. The cream cheese will resist at first like it has somewhere better to be. Keep stirring.
- 10Remove the pot from heat. Stir in the sour cream and lime juice. Taste and adjust salt and cayenne as needed.
- 11Ladle into bowls and top with shredded Monterey Jack, jalapeño slices, cilantro, crushed chips, or avocado as desired. Serve immediately.
Pro Tips
- Soften your cream cheese before it goes in. Cold cream cheese added to hot liquid will clump in a way that is deeply upsetting and requires a whisk to fix. Leave it on the counter for 30 minutes or microwave it in 10-second bursts until it gives easily to a spoon.
- Mashing the beans is the move. One-third of the beans, mashed right in the pot, gives the chili body without making it heavy. If you skip this step it will taste fine but it will look thin and you will wonder why.
- Rotisserie chicken is not cheating. I want to be clear about this. It is strategy. Pick up a rotisserie bird, shred the breast meat, and you can have this on the table in 25 minutes, which is faster than Dale ever managed with that Crock-Pot.
Substitutions
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. The chili will thicken considerably as it cools. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen it back to the right consistency. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the cream cheese and sour cream may cause slight texture changes after freezing —? whisk while reheating to smooth it back out.
Make Ahead
This chili is genuinely better the next day. Make the full recipe, let it cool completely, and refrigerate overnight. The flavors deepen and the whole thing becomes more cohesive. Reheat gently on the stovetop with a splash of broth. If making for a gathering, prepare through step 8 (before adding cream cheese and sour cream), refrigerate, then finish with the dairy off heat when reheating.
Frequently Asked Questions
How do I thicken white chicken chili without using flour or cornstarch?
Mash one-third of the white beans directly in the pot using a spoon or potato masher. The starch from the beans thickens the broth naturally and gives it body without changing the flavor. The cream cheese at the end also contributes significant thickness. If it's still thinner than you'd like, simmer uncovered an extra 5–10 minutes to reduce the liquid.
Can I make white chicken chili in a slow cooker?
Yes. Add all ingredients except the cream cheese and sour cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken directly in the pot with two forks during the last 30 minutes. Stir in softened cream cheese until melted, then add sour cream and lime juice before serving. Mash some beans at the end to thicken.
Why did my white chicken chili turn out watery?
Three likely causes: you didn't mash any of the beans to release their starch, you didn't let it simmer uncovered long enough to reduce, or you added the cream cheese before the broth had a chance to concentrate. Fix it by simmering uncovered over medium heat for another 10 minutes, then mashing more beans against the side of the pot. It will come together.
Can I make this white chicken chili ahead of time?
Yes, and it's actually better the second day. Make the full recipe through the shredded chicken step, refrigerate overnight, then finish with the cream cheese and sour cream when reheating. Or make it completely and refrigerate up to 4 days —? it reheats well on the stovetop with a small splash of broth to loosen the consistency.
How do I store leftover white chicken chili and how long does it keep?
Store in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months —? freeze in individual portions for easy weekday lunches. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat with a splash of chicken broth, stirring until smooth. The texture may need a quick whisk after freezing and thawing.
Is white chicken chili gluten-free?
This recipe as written is naturally gluten-free —? no flour, no roux, no thickeners with gluten. Check the labels on your chicken broth and canned green chiles, as some brands include additives that contain gluten. If you're serving someone with celiac disease, use a certified gluten-free broth and verify all canned goods.
How spicy is this recipe and how do I adjust the heat?
As written, this is mild-to-medium heat. The cayenne and green chiles add warmth without being aggressive. For a milder version, reduce cayenne to a pinch and use mild green chiles. For more heat, add a diced fresh jalapeño with the onion, increase cayenne to 1/2 teaspoon, or use hot green chiles. Taste as you go —? it's easier to add heat than remove it.
Can I use canned chicken instead of cooking fresh chicken?
You can, though the texture will be softer and the flavor more muted than freshly cooked or rotisserie chicken. If using canned chicken, drain it well, break it into shreds, and add it in step 8 with the other shredded chicken. Use two 12.5 oz cans as a substitute for 1.5 lbs of cooked chicken breast. Rotisserie chicken is a better shortcut if you have access to it.