Best White Chicken Chili

This hearty white chicken chili has been my family's go-to comfort meal for years, offering a creamy twist on traditional chili that's both satisfying and flavorful. The combination of tender chicken, white beans, and a rich, spicy broth creates the perfect balance that will warm you from the inside out.

I first made this white chicken chili during a particularly cold winter when we needed something different from our usual soup rotation. It was such a hit that it immediately became requested at every family gathering, and I've been perfecting it ever since.

Ingredients

• Chicken breasts Tender protein that absorbs all the delicious flavors. Look for plump pieces of similar size for even cooking
• Cannellini beans The creamy texture of these beans creates the signature base of white chili. Rinse well to remove excess sodium
• Sweet corn Adds pops of sweetness and color. Fresh summer corn cut from the cob works beautifully when in season
• Cream cheese The secret ingredient that makes this chili incredibly rich and velvety
• Green chilies Authentic mild heat that defines white chicken chili. Fresh roasted ones add exceptional flavor if available
• Half and half Creates silky smoothness without being too heavy. Use full fat for best results
• Butter Adds richness to the base. European style with higher fat content creates the best flavor foundation
• Hot sauce Adjustable heat element. I recommend Cholula or Tabasco for the right flavor profile
• Jalapeño Fresh bright heat that complements the canned chilies. Remove seeds for milder flavor
• Yellow onion The aromatic base that builds depth. Look for firm onions with tight skin

Step-by-Step Instructions

Prepare Spice Mix

Combine all seasonings in a small bowl before starting. This ensures even distribution of spices throughout the chili and prevents clumping. The combination of chili powder, cumin, oregano and various peppers creates complex layers of flavor without overwhelming heat.

Create Aromatics Base

Melt butter over medium heat in a heavy bottom pot, then add diced onions and jalapeño. Cook for a full 5 minutes until translucent but not browned. This essential step builds the flavor foundation for the entire dish. The butter should bubble gently around the vegetables, not sizzle aggressively.

Build The Broth

Gradually add chicken broth while stirring constantly to create a smooth base. Follow with half and half using the same careful technique. The slow addition prevents separating and ensures a silky texture. The liquid should maintain a gentle simmer throughout this process.

Add Beans And Seasonings

Add the beans whole or blend some for thicker texture. Incorporate the prepared spice mix, hot sauce, Worcestershire sauce and green chilies, then bring to a gentle boil. Allow this mixture to boil uncovered for 15 minutes, stirring occasionally. The flavors begin melding and the broth will reduce slightly, concentrating the taste.

Cook Chicken And Corn

Season chicken breasts with salt and pepper before adding to the pot along with corn. Simmer gently for 15 to 20 minutes until chicken is completely cooked. Stir occasionally to prevent beans from sticking to the bottom. The chicken should reach 165°F internally before removing.

Finish The Chili

Remove the cooked chicken, shred it into bite sized pieces using two forks, then return to the pot. Reduce heat to low and add softened cream cheese, stirring until completely melted and incorporated. This final step transforms the chili into a rich, creamy dish with perfect consistency.

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The cream cheese absolutely transforms this dish. I discovered its magic when I accidentally added it to the pot instead of saving it for a different recipe. That happy accident created the creamiest, most luxurious chili we had ever tasted, and I have never made it any other way since. My daughter now judges all white chicken chili against this version.

Ingredient Substitutions

While traditional white chicken chili calls for cannellini beans, you can successfully use great northern or navy beans if that's what you have on hand. The texture will be slightly different but still delicious. For a dairy-free version, substitute the cream cheese with coconut cream and the half and half with unsweetened almond milk. The flavor profile will shift slightly but maintains the creamy consistency that makes this chili special.

Serving Suggestions

This white chicken chili begs to be customized with toppings. Set out bowls of fresh cilantro, diced avocado, lime wedges, shredded Monterey Jack cheese, and crushed tortilla chips for a DIY topping bar. For the perfect meal, serve alongside warm cornbread with honey butter or fresh flour tortillas. The contrast between the spicy chili and sweet bread creates an irresistible combination that pleases everyone at the table.

Storage Tips

This white chicken chili stores exceptionally well. Refrigerate leftovers in airtight containers for up to 4 days. The flavors actually improve with time as they continue to meld. When reheating, do so gently over medium-low heat, stirring frequently to prevent the cream from separating. If the chili thickens too much during storage, simply add a splash of chicken broth when reheating to restore the original consistency.

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Frequently Asked Questions About the Recipe

→ Can I make white chicken chili ahead of time?

Yes! This white chicken chili actually improves with time as the flavors meld together. Make it up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed to reach desired consistency.

→ How can I make this chili spicier?

To increase the heat level, keep the seeds in the jalapeño, use hot green chilies instead of mild, double the cayenne pepper and red pepper flakes, or add a diced serrano pepper. You can also serve with hot sauce on the side so everyone can adjust to their preference.

→ Can I freeze white chicken chili?

Yes, this chili freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally. You may need to add a bit more broth when reheating.

→ What toppings work well with white chicken chili?

Complement the creamy texture with crunchy or fresh toppings like crushed tortilla chips, diced avocado, fresh cilantro, sliced jalapeños, lime wedges, shredded cheese, sour cream, or green onions. These additions provide texture contrast and bright flavors that enhance the rich chili.

→ Can I make this in a slow cooker?

Absolutely! Sauté the onions and jalapeños first, then transfer to a slow cooker with the broth, beans, corn, seasonings, and raw chicken. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred the chicken, then return it to the pot with cream cheese and half-and-half. Cook for another 30 minutes until creamy.

→ How can I thicken white chicken chili?

The recipe offers a great thickening method by blending some beans with broth. For extra thickness, you can increase the amount of beans blended, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), or simmer uncovered longer to reduce the liquid.