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.

White Chicken Chili

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

Scale

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
1/2 teaspoon ground coriander
1/4 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
1/2 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

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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