White Chicken Chili
This cozy White Chicken Chili is creamy, hearty, and full of flavor—tender shredded chicken, white beans, green chiles, and warm Tex-Mex spices in a comforting, gluten-free bowl that works for busy weeknights, game days, or chilly weekends.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion finely chopped
- 1 medium jalapeño seeded and minced; leave seeds for more heat or skip for very mild chili
- 3 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder mild or hot, to taste
- 1 teaspoon dried oregano Mexican oregano if available
- 1/2 teaspoon smoked paprika regular paprika also works
- 1/2 teaspoon ground coriander optional
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 4-ounce cans diced green chiles mild or hot
- 2 15-ounce cans great northern beans drained and rinsed; cannellini or navy beans also work
- 1 1/2-2 pounds cooked chicken shredded; rotisserie, leftover roast, or poached chicken
- 1 cup frozen corn kernels no need to thaw; canned corn, drained, also works
- 4 ounces cream cheese softened and cut into cubes; full-fat for best creaminess
- 3/4 cup half-and-half or whole milk see note for Greek yogurt substitution
- 1 tablespoon lime juice about from 1/2 lime
- 1/4 cup fresh cilantro chopped; optional
- Monterey Jack or Pepper Jack cheese shredded, for topping (optional)
- avocado sliced, or use guacamole, for topping (optional)
- tortilla chips or tortilla strips crushed, for topping (optional)
- sour cream or Greek yogurt for topping (optional)
- pickled jalapeños for topping (optional)
- red onion or scallions diced, for topping (optional)
- 3/4 cup plain whole milk Greek yogurt optional substitute for half-and-half/milk for a lighter version; stir in off heat
Instructions
- Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, for 5–7 minutes, until the onion is soft and translucent. Add the minced jalapeño and cook for another 1–2 minutes, until fragrant but not browned.2 tablespoons olive oil, 1 medium yellow onion, 1 medium jalapeño
- Add the minced garlic, cumin, chili powder, oregano, smoked paprika, coriander, remaining salt, and black pepper. Stir constantly for 30–60 seconds, until the spices smell toasty and bold.3 cloves garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pour in the chicken broth, then stir in the diced green chiles and rinsed white beans. Scrape up any browned bits from the bottom of the pot with a wooden spoon.4 cups low-sodium chicken broth, 2 4-ounce cans diced green chiles, 2 15-ounce cans great northern beans
- Add the shredded cooked chicken and corn. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.1 1/2-2 pounds cooked chicken, 1 cup frozen corn kernels
- Turn the heat to low. Stir in the cream cheese cubes, letting them melt slowly, then stir in the half-and-half or milk. Continue stirring until the chili is silky and well combined. Do not let it boil hard after adding the dairy. For a lighter version using Greek yogurt, remove the pot from the heat, let it cool a few minutes, then stir in the yogurt instead of the cream cheese and half-and-half.4 ounces cream cheese, 3/4 cup half-and-half or whole milk, 3/4 cup plain whole milk Greek yogurt
- Stir in the lime juice and cilantro, if using. Taste and adjust with more salt, pepper, or lime as needed. For a thicker chili, lightly mash some of the beans against the side of the pot or briefly blend with an immersion blender for 5–10 seconds.1 tablespoon lime juice, 1/4 cup fresh cilantro
- Ladle the white chicken chili into bowls and serve with toppings such as shredded cheese, avocado, crushed tortilla chips, sour cream or Greek yogurt, pickled jalapeños, and diced red onion or scallions.Monterey Jack or Pepper Jack cheese, avocado, tortilla chips or tortilla strips, sour cream or Greek yogurt, pickled jalapeños, red onion or scallions
- For slow cooker white chicken chili: Add onion, jalapeño, garlic, spices, chicken broth, green chiles, beans, corn, and raw boneless, skinless chicken breasts (about 1 1/2–2 pounds) to a 5–6 quart slow cooker. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and shreds easily. Remove the chicken, shred with two forks, then return it to the slow cooker. Stir in the cream cheese and half-and-half, cover, and cook on Low for 20–30 more minutes, stirring once or twice, until creamy. Add lime juice and cilantro, adjust seasoning, and serve with toppings.
Notes
Ingredient notes and tips: If starting from raw chicken on the stovetop, you can simmer 2 large chicken breasts directly in the broth for 15–20 minutes, then shred and return to the pot. Great northern beans hold their shape; cannellini beans give a creamier texture—use what you have. Adjust heat using the jalapeño, green chiles, and chili powder; keep the base mild and offer hot sauce or extra jalapeños at the table for spice lovers. For extra creamy chili, increase cream cheese to 6 ounces; for a lighter version, rely on Greek yogurt and skip the cream cheese. Variations: make it extra spicy with more jalapeño (with seeds), hot green chiles, and Pepper Jack cheese; make it super mild by skipping jalapeño, using mild chiles, and halving the chili powder; make it healthier with more beans and Greek yogurt; make it vegetarian by skipping chicken, adding extra beans and chickpeas, and using vegetable broth. Storage: Refrigerate in airtight containers for 3–4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low heat, thinning with a splash of broth if needed. Always taste and adjust salt at the end, since broth and canned beans vary. Leftovers are great over baked potatoes, nachos, or in quesadillas.
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