When the weather turns crisp, this White Chicken Chili delivers deep comfort without heaviness. Creamy, gently spiced, and packed with tender chicken and white beans, it’s a crowd-pleaser that comes together easily. The aroma alone is incredible.

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Why You’ll Love This White Chicken Chili

• Creamy & light: Blended beans and a touch of dairy create luxurious texture without weighing you down.
• Complex yet approachable: Green chiles, cumin, and oregano offer warm, savory flavor that isn’t overly spicy.
• Make-ahead friendly: Flavors improve overnight, making it perfect for meal prep.
• Endlessly adaptable: Easily adjust heat, swap beans, or add extra veggies to suit your taste.

Ingredients & Tools

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3-4 cloves garlic, minced
• 2 (4.5 oz) cans diced green chiles
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 2 (15 oz) cans Great Northern beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 4 oz cream cheese, softened and cubed
• 1/2 cup sour cream
• Salt and black pepper to taste
• For serving: Fresh cilantro, diced avocado, shredded Monterey Jack cheese, lime wedges

Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a potato masher or immersion blender (for a quick thicken).

Notes: Don’t skip blending some beans—it’s the secret to a thick, creamy body. Using two white beans gives more interesting texture.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Chicken breasts or thighs? Thighs will give you a slightly richer, more forgiving result as they are harder to overcook. Breasts are leaner and work perfectly, just be careful not to boil them vigorously or they can become tough.
• Don’t be shy with the seasonings. Cumin is the star here, so make sure yours is fresh and fragrant. If it smells like nothing, it will taste like nothing. Toasting the spices with the onions for a minute really wakes them up.
• The green chiles are key. They provide the foundational flavor, not just heat. I use the mild ones, but if you want more kick, you can add a diced jalapeño with the onions or use hot green chiles.
• Soften that cream cheese! This is a small but crucial step. Taking the cream cheese out of the fridge ahead of time ensures it melts smoothly into the chili instead of clumping into little white specks.

How to Make White Chicken Chili

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze before adding dairy for best texture; thaw, reheat, then stir in cream cheese/sour cream.
• Reviving: Reheat gently on the stovetop over low heat; add a splash of broth if too thick.

Serving Suggestions

Complementary Dishes

• Buttery Cornbread — The slight sweetness and crumbly texture are the ultimate vehicle for scooping up every last bit of chili from the bowl.
• A Simple Green Salad with a Lime Vinaigrette — The bright, acidic dressing cuts through the richness of the chili beautifully and adds a fresh, crisp element to the meal.
• Warm Flour Tortillas or Tortilla Chips — Perfect for dipping and adding a little bit of a satisfying crunch to your creamy chili experience.

Drinks

• A Crisp Mexican Lager — The light, clean bubbles and mild flavor are a classic pairing that cleanses the palate between spoonfuls.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus zing provide a refreshing contrast to the creamy, savory notes of the chili.
• An Oaky Chardonnay — A white wine with a bit of body and buttery notes can stand up to the creaminess and complement the subtle spices.

Something Sweet

• Classic Flan — The cool, creamy caramel custard is a dreamy follow-up, offering a smooth and sweet finish that doesn’t feel too heavy.
• Cinnamon-Dusted Churros — The warm, fried dough and cinnamon sugar are a festive and fun way to end a cozy chili night.
• Mango Sorbet — A scoop of bright, fruity sorbet is incredibly refreshing and cleanses the palate after a rich and savory meal.

Top Mistakes to Avoid

• Mistake: Boiling the chili after adding the dairy. Once you stir in the cream cheese and sour cream, you must keep the heat very low. Boiling can cause the dairy to curdle or separate, giving your chili a grainy texture instead of a smooth, creamy one.
• Mistake: Not thickening the base. Skipping the step of mashing or blending some of the beans will leave you with a thin, brothy soup instead of a hearty, spoon-coating chili. This technique is what gives it body naturally.
• Mistake> Underseasoning. Cream-based soups and chilis need a generous hand with salt and pepper. The dairy mellows out the seasonings, so always taste and adjust at the end, right before serving.
• Mistake: Using cold cream cheese straight from the fridge. I’ve messed this up before too… it just won’t incorporate smoothly. Let it sit on the counter for 30-60 minutes to soften, or microwave it for 15-second intervals until it’s pliable.

Expert Tips

• Tip: Cook your chicken directly in the broth. This is a pro-move for maximum flavor. By poaching the chicken right in the seasoned broth, you’re infusing the meat with flavor from the inside out and creating a more deeply flavored base for your chili at the same time.
• Tip> Char your own chiles for a next-level flavor. If you have a gas stove or grill, char a couple of fresh poblano peppers until the skin is blackened, let them steam in a bag, then peel, seed, and dice them. The smoky depth is incredible.
• Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss the rind into the pot when you add the broth. It will melt into the chili, adding a subtle, savory, umami richness that’s just magical.
• Tip: Let it rest before serving. Giving the chili 10-15 minutes off the heat after it’s finished cooking allows the starches from the beans to fully hydrate and thicken the liquid, resulting in the perfect, velvety consistency.

FAQs

Can I make this White Chicken Chili in a slow cooker?
Absolutely! It’s a fantastic set-it-and-forget-it meal. Sauté the onions and garlic on the stove first for the best flavor, then transfer everything except the dairy to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the softened cream cheese and sour cream during the last 30 minutes of cooking.

How can I make this recipe spicier?
You have a few great options here. You could use hot green chiles instead of mild, add a diced jalapeño (seeds and all for maximum heat) with the onions, increase the cayenne pepper, or stir in a tablespoon of chopped chipotle in adobo sauce. Just add heat incrementally and taste as you go!

What’s the best way to store and reheat leftovers?
Store cooled chili in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop over low heat, stirring frequently. If it has thickened too much, just add a splash of chicken broth or water to loosen it up. Avoid the microwave on high power, as it can cause the dairy to separate.

Can I freeze White Chicken Chili?
You can, but with a small caveat. The dairy can sometimes separate or become a bit grainy upon thawing. For best results, freeze the chili before adding the cream cheese and sour cream. Then, when you’re ready to eat, thaw it, reheat it, and stir in the dairy at the end.

What can I use instead of cream cheese?
If you’re out of cream cheese, you can use an equal amount of full-fat sour cream, Greek yogurt (let it come to room temperature first), or even a half-cup of heavy cream. For a non-dairy version, a few tablespoons of cashew butter blended with some of the broth can create a wonderfully creamy texture.