White chicken chili is a cozy, creamy dish that delivers big comfort with simple ingredients. It’s warm, flavorful, and easy enough for any night of the week. This recipe is rich, satisfying, and perfect for anyone who loves a hearty bowl of homemade goodness.
What Makes This White Chicken Chili Special
This recipe stands out because it uses fresh ingredients, not canned shortcuts. The flavor comes from real aromatics, fresh chilies, and balanced spices rather than processed add-ins. You get a clean, bright taste that feels homemade and wholesome.
Another key difference is the texture. This recipe uses pureed beans to naturally thicken this recipe. It creates a creamy base without needing heavy cream. Softened cream cheese melts smoothly into the broth, giving the chili a rich finish that still feels light.
The shredded chicken adds tenderness and absorbs the spices beautifully. Rotisserie chicken works especially well, letting you make a flavorful meal in less time. This method keeps the chili juicy and full of depth.
Many recipes rely on canned sauces, but this one avoids that. There’s no salsa verde here, making it easier to cook outside the U.S. and simpler to adapt with global ingredients. Everything can be found in the UK and most international markets.
For this recipe you need beans, corn, cream cheese, garlic, onion, spices, green chiles, shredded rotisserie chicken and green peppers.
Fry the onion, green peppers and garlic until softened, then add the spices and fry for a few minutes more.
Add the chicken broth and the beans and simmer for a few minutes.
Process some of the contents in a food processor until smooth. Ensure to include a decent amount of beans to help thicken the chili. Return the smooth liquid to the chili.
Add the chicken and corn to the chili and simmer for a few minutes.
Lower the heat and gently melt the cream cheese into the chili, stirring now and then. It's ready! Serve with your favorite toppings!
📖 Recipe
White Chicken Chili Recipe
- Total Time: 50 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
Creamy white chicken chili made with fresh ingredients, shredded chicken, and white beans. An easy stovetop recipe that’s comforting, freezer-friendly, and full of flavor.
Ingredients
Chili Ingredients:
- 2 tablespoons olive oil
- 2 large onions, finely diced
- 4 cloves garlic, minced
- 2-3 fresh green chilies (such as jalapeños or green finger chilies), deseeded and finely chopped
- 2 green bell peppers, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, to taste)
- 6 cups (1.5 liters) chicken stock
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups frozen sweetcorn (or corn off 3 cobs)
- 1 large rotisserie chicken, meat shredded (about 2 pounds cooked chicken)
- 8 ounces (225 g) full-fat cream cheese, softened to room temperature
- Juice of 1 lime
- ½ cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Chili Toppings:
- Sliced green chilies
- Chopped scallions
- Fresh cilantro leaves
- Lime wedges
- Tortilla chips or crusty bread
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onions, green chilies, and diced bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the cumin, smoked paprika, oregano, coriander, cayenne, and a good pinch of salt. Cook for 1 minute to bloom the spices.
- Pour in the chicken stock and bring to a gentle simmer. Add the cannellini beans and cook for 10 minutes.
- Scoop out about 1½ cups of the soup (mostly beans and broth) and blend until smooth using a stick blender or countertop blender. Return the mixture to the pot to naturally thicken the chili.
- Stir in the shredded rotisserie chicken and sweetcorn. Simmer gently for 10–15 minutes to let the flavors meld.
- Reduce the heat to low. Add the softened cream cheese in chunks, stirring continuously until fully melted and the chili becomes smooth and creamy. Adjust the thickness with a little hot stock if needed.
- Stir in the lime juice and chopped cilantro. Taste and season with additional salt, pepper, or lime juice to your liking.
- Ladle into bowls and top with sliced green chilies, scallions, and fresh cilantro. Serve hot with lime wedges and tortilla chips or crusty bread on the side.
Notes
If your chilies are very spicy, start with one and taste before adding more. The chili thickens as it cools — just loosen with a splash of chicken stock when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 397
- Sugar: 10.6 g
- Sodium: 513.1 mg
- Fat: 20.3 g
- Saturated Fat: 7.9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5.5 g
- Protein: 22.8 g
- Cholesterol: 66.1 mg
How to Get the Perfect Creamy Texture
This one pot white chicken chili becomes creamy without relying on heavy cream. The secret is blending some of the white beans into a smooth mix. These pureed beans help thicken the chili naturally while still keeping plenty of whole beans for texture.
If you want an even thicker finish, you can whisk a small amount of corn starch with warm broth and stir it in. It blends well and keeps the chili smooth. Great northern beans also work beautifully and give this easy white bean chili a rich, hearty base.
Keeping the heat low while adding the cream cheese ensures a silky texture. The result is a balanced, creamy chili that stays light, satisfying, and easy to adjust to your taste.
Variations & Cooking Methods
This easy white chicken chili can be made in several ways, and each one delivers great flavor. On the stovetop, simply add chicken broth, bring the pot to a gentle boil, and let the simmering chili cook until the flavors come together. It’s quick, simple, and perfect for weeknights.
For a slow cooker version, add chicken broth, beans, spices, and chicken, then cook on low until everything is tender. Stir in the cream cheese at the end so it melts smoothly. This option lets you prepare dinner with almost no effort.
The Instant Pot method is fast and reliable. Add all the main ingredients, seal the lid, and cook under pressure. After releasing the steam, stir in the cream cheese and let the chili thicken. No matter which method you choose, you can enjoy a warm bowl of goodness in less than an hour.
Dietary and Ingredient Substitutions
This recipe can easily become a gluten free white chicken chili. Most ingredients are naturally gluten-free, and you only need to confirm that your chicken broth is safe.
For a dairy free white chicken chili, swap the cream cheese for dairy free cream cheese or add a spoonful of sour cream alternative. You can also blend extra beans to keep it creamy. Both canned corn and frozen corn work well and keep the recipe simple.
If you want a high protein chicken chili, use extra shredded chicken, chicken breasts, or skinless chicken thighs. All three options boost the protein while keeping the chili tender and flavorful. These substitutions help you adjust the recipe to your diet without losing taste.
Chili Toppings
Make the best white chicken chili recipe even better with simple, flavourful toppings:
- Sour cream for extra creaminess
- Cilantro for freshness
- Fresh lime juice to brighten the bowl
- Sliced avocado for richness
- Green onions for a crisp, mild bite
- Serve garnished with extra chilies, cheese, or tortilla chips
Serving Suggestions
- Warm tortillas or crusty bread
- Cornbread or cheesy rolls
- A light green salad for balance
Storage, Freezing & Reheating Tips
This recipe is perfect for dinners to give families because it reheats well and stays flavorful. Store leftovers in the fridge for up to 4 days, making it an ideal meal prep chicken chili for busy weeks. It’s also one of the most budget friendly chicken recipes, thanks to simple ingredients and generous portions.
This is a truly freezer friendly white chicken chili. Let the chili cool, then spoon portions into containers or freezer bags. Freeze for up to 3 months. It holds its creamy texture well, making it a great freezer meal for future dinners.
To reheat, thaw in the fridge overnight or warm gently from frozen. Add a splash of broth if needed. Stir well to bring the chili back to its smooth, creamy consistency.
Frequently Asked Questions (FAQ)
What are some common mistakes to avoid when making this recipe?
Avoid boiling the chili too hard, as it can make the chicken tough and the dairy separate. Don’t skip blending some beans. This step helps make white chicken chili creamy without heavy cream. Also avoid adding too much liquid at once; start with less and adjust as it simmers.
Do you put heavy cream in white chicken chili?
You don’t have to. Many versions use heavy cream, but this recipe gets its creaminess from pureed beans and cream cheese. Both options keep white bean chicken chili rich and smooth without making it too heavy.
What is the difference between white chicken chili and traditional red chili?
White chicken chili uses chicken, white beans, and mild spices for a creamy, lighter flavor. Traditional red chili uses beef, tomatoes, and deeper spices for a bold, hearty taste. Each has its own style, but white chicken chili is known for its mild heat and soft, comforting texture.
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