White Chicken Chili

Experience the ultimate comfort in a bowl with this White Chicken Chili. It is a hearty and soul-warming dish made with tender shredded chicken, creamy white beans, and sweet corn, all brought together in a luscious, flavorful broth that hits all the right notes.

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This chili is a fantastic alternative to traditional tomato-based versions, offering a milder yet deeply savory profile. Whether you're seeking a cozy weeknight dinner or a crowd-pleasing dish for a gathering, this recipe provides a perfect balance of spice and creaminess.

Ingredients

• Proteins: 1 lb (450 g) boneless, skinless chicken breasts or thighs, 2 tbsp olive oil
• Vegetables: 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 jalapeño (seeded and diced), 1 cup corn kernels, 1 can (4 oz) diced green chiles
• Beans & Broth: 2 cans (15 oz each) white beans (cannellini or Great Northern), 4 cups low-sodium chicken broth
• Dairy: 4 oz cream cheese (softened and cubed), 1/2 cup heavy cream or half-and-half
• Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp chili powder, 1/4 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper
• Garnishes: Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Instructions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and jalapeño to the pot; sauté for 3-4 minutes until they are softened.

Step 3

Stir in the minced garlic and cook for approximately 1 minute until fragrant.

Step 4

Incorporate the chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and black pepper. Stir well to combine all ingredients.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20–25 minutes until the chicken is thoroughly cooked through.

Step 6

Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the chili.

Step 7

Stir in the softened cream cheese and heavy cream. Simmer for an additional 5 minutes, stirring continuously until the cream cheese is fully melted and the chili reaches a creamy consistency.

Step 8

Taste the chili and adjust the salt or pepper as needed.

Step 9

Serve the chili hot in bowls, topped with fresh cilantro, green onions, shredded cheese, and a fresh squeeze of lime juice.

Zusatztipps für die Zubereitung

Achten Sie darauf, das Hähnchen bei mittlerer Hitze sanft köcheln zu lassen, damit es zart bleibt. Das Zerkleinern mit zwei Gabeln gelingt am besten, wenn das Fleisch noch warm ist. Um sicherzustellen, dass die Textur perfekt cremig wird, rühren Sie den Frischkäse gründlich ein, bis keine Klümpchen mehr zu sehen sind.

Varianten und Anpassungen

Für eine reichhaltigere Textur können Sie eine Dose abgetropften weißen Hominy hinzufügen. Wer es besonders eilig hat, kann bereits gegartes Rotisserie-Hähnchen verwenden und dieses erst nach dem Köcheln der Brühe hinzufügen. Falls Sie mehr Schärfe bevorzugen, erhöhen Sie einfach die Menge an Jalapeños oder Cayenne-Pfeffer.

Serviervorschläge

Reichen Sie zu diesem herzhaften Chili am besten frisch gebackenes Maisbrot oder knusprige Tortilla-Chips. Ein Klecks saure Sahne obenauf harmoniert wunderbar mit der leichten Schärfe der grünen Chilis und des Jalapeños.

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This White Chicken Chili is a versatile and satisfying meal that quickly becomes a household staple. Its rich, creamy texture and vibrant flavors make every spoonful a delight.

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Recipe FAQ

→ What makes white chili different from traditional red chili?

White chili uses white beans, chicken, and green chiles instead of red beans, beef, and tomatoes. The base is creamy rather than tomato-based, resulting in a lighter, smoother texture with mild heat from jalapeños and green chiles.

→ Can I make this chili spicier?

Absolutely. Increase the amount of jalapeño, add more cayenne pepper, or include extra diced green chiles. You can also stir in hot sauce near the end of cooking or serve with spicy salsa on the side.

→ What's the best way to shred the chicken?

Once cooked through, remove the chicken breasts to a cutting board. Use two forks to pull the meat apart into shreds, working with the grain of the meat. The warm chicken shreds easily and absorbs more flavor when returned to the pot.

→ Can I use dried beans instead of canned?

Yes, but you'll need to cook them separately first. Soak 1 cup dried white beans overnight, then simmer until tender before adding to the chili. This will extend your total time but yields excellent texture.

→ How long will leftovers keep?

Store cooled chili in an airtight container in the refrigerator for 3-4 days. The flavors continue to develop over time. Reheat gently on the stove, adding a splash of broth if it has thickened too much.

→ What should I serve with white chicken chili?

Cornbread is a classic pairing that soaks up the creamy broth. Tortilla chips, crusty bread, or crackers work well too. A simple green salad with citrus vinaigrette balances the richness nicely.