I’ve perfected a White Chili that’s unbelievably creamy, studded with tender chicken and white beans, and ready in under 20 minutes.
I thought I knew White Chili until I made this one. Shredded rotisserie chicken, cream cheese and diced green chiles push it into a whole other level of creamy and kind of addictive.
It’s bright, a little smoky, and honestly ready so fast you’ll think I cheated. I serve it when I want an easy Chicken Dinner that still feels special, and it always disappears quicker than I expect, especially with Delicious Cornbread on the side.
If you like bold, comforting bowls without a ton of fuss, this version will make you rethink every other chili you’ve tried.
Ingredients
- Creamy white beans high in fiber and plant protein, add body and creaminess.
- Shredded chicken: Lean protein keeps you full, mild flavor it soaks up spices well.
- Cream cheese: Rich, tangy and silky, boosts creaminess and mouthfeel but adds calories.
- Monterey Jack cheese: Melts smooth and adds gooey cheesiness, mild salty finish.
- Jalapeño: Bright vegetal heat that wakes up the chili, use more for spice.
- Lime juice: Zesty acid that brightens rich flavors, balances fat and cuts heaviness.
- Cilantro: Fresh herb, citrusy and grassy notes lightens the bowl and smells great.
- Avocado: Creamy healthy fats and soft texture, cool counterpoint to warm spicy chili.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced, optional
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder or cayenne pepper, plus more to taste
- 2 cans 15 ounce cannellini or great northern beans, drained and rinsed
- 1 can 4 ounce diced green chiles
- 3 cups low sodium chicken broth
- 1 to 1 1/4 pounds cooked shredded chicken, about 2 cups rotisserie works great
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream or half and half
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 avocado, diced for serving, optional
- Sour cream, tortilla chips and lime wedges for serving, optional
How to Make this
1. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced yellow onion and cook until soft about 4 to 5 minutes, then add the minced garlic and the seeded, finely diced jalapeño if using and cook 30 to 60 seconds until fragrant.
2. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon chili powder or cayenne plus a pinch more if you like heat, cook about 30 seconds to toast the spices.
3. Add the two cans of drained and rinsed cannellini or great northern beans, the 4 ounce can diced green chiles and 3 cups low sodium chicken broth, bring to a simmer and let it bubble for 3 to 5 minutes so flavors meld.
4. For a creamy base, mash about a cup of the beans right in the pot with the back of a spoon or pulse the soup with an immersion blender a few times leave lots of whole beans for texture; you can also transfer a cup or two to a blender and puree then return to the pot just dont over blend.
5. Stir in 1 to 1 1/4 pounds cooked shredded chicken (rotisserie works great and saves time), then toss in the 4 ounces softened cream cheese in chunks and 1/2 cup heavy cream or half and half, stir until the cream cheese melts and the chili is smooth and heated through.
6. Add 1 cup shredded Monterey Jack or pepper jack cheese and stir until melted, then season with kosher salt and freshly ground black pepper to taste.
7. Finish with 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro, give it a good stir, taste and adjust salt, heat or lime as needed.
8. Serve hot topped with diced avocado if you like, a dollop of sour cream, crushed tortilla chips for crunch and extra lime wedges, garnish with more cilantro and cracked black pepper.
Equipment Needed
1. Large heavy pot or Dutch oven for sauteing and simmering
2. Wooden spoon or silicone spatula for stirring
3. Chef knife and cutting board for onions garlic jalapeño cilantro avocado
4. Can opener and colander to drain and rinse the beans
5. Measuring spoons and measuring cups for the spices broth and cream
6. Immersion blender or regular blender to puree some of the beans
7. Two forks or tongs to shred the chicken and break up beans a bit
8. Ladle plus bowls and a cheese grater for the Monterey Jack and toppings
FAQ
The Ultimate White Chicken Chili Recipe Substitutions and Variations
- Jalapeño: swap for a seeded poblano if you want milder heat, or a serrano if you like it hotter. Chop the same amount, taste as you go.
- Cannellini / great northern beans: use navy or butter beans for similar creaminess, or chickpeas if you want a firmer texture — same can size and prep.
- Cream cheese + heavy cream: replace 4 oz cream cheese with 1/2 cup plain Greek yogurt (whole milk yogurt is best) for tang, and use 1/2 cup evaporated milk or 1/2 cup whole milk plus 1 tbsp melted butter instead of heavy cream — it’ll be a touch thinner but still rich.
- Shredded chicken: swap with shredded cooked turkey or canned chicken for convenience, or go vegetarian with shredded young jackfruit or add an extra can of beans for protein.
Pro Tips
1. Let the cream cheese come to room temp and cut it into small cubes before adding, that way it melts smooth and faster and it wont clump or separate when you stir it in.
2. Toast the spices briefly in the hot oil until you can smell them, then deglaze the pot with a splash of broth from the soup if anything sticks, it brings so much more flavor than just dumping everything in cold.
3. For the best mouthfeel mash about a cup of the beans right in the pot and pulse the rest a few times with an immersion blender, leave lots whole so the soup has texture, and keep a little extra broth on hand to thin it if it gets too thick.
4. Use shredded rotisserie chicken to save time but warm it gently in the soup so it stays juicy, and for contrast add something crunchy at the end like baked tortilla strips or crushed chips plus a squeeze of lime right before serving to brighten it up.
The Ultimate White Chicken Chili Recipe
I've perfected a White Chili that's unbelievably creamy, studded with tender chicken and white beans, and ready in under 20 minutes.
6
servings
525
kcal
Equipment: 1. Large heavy pot or Dutch oven for sauteing and simmering
2. Wooden spoon or silicone spatula for stirring
3. Chef knife and cutting board for onions garlic jalapeño cilantro avocado
4. Can opener and colander to drain and rinse the beans
5. Measuring spoons and measuring cups for the spices broth and cream
6. Immersion blender or regular blender to puree some of the beans
7. Two forks or tongs to shred the chicken and break up beans a bit
8. Ladle plus bowls and a cheese grater for the Monterey Jack and toppings
Ingredients
-
2 tablespoons olive oil
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
1 jalapeño, seeded and finely diced, optional
-
1 1/2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon chili powder or cayenne pepper, plus more to taste
-
2 cans 15 ounce cannellini or great northern beans, drained and rinsed
-
1 can 4 ounce diced green chiles
-
3 cups low sodium chicken broth
-
1 to 1 1/4 pounds cooked shredded chicken, about 2 cups rotisserie works great
-
4 ounces cream cheese, softened
-
1/2 cup heavy cream or half and half
-
Kosher salt and freshly ground black pepper to taste
-
1 tablespoon fresh lime juice
-
1/4 cup chopped fresh cilantro
-
1 cup shredded Monterey Jack or pepper jack cheese
-
1 avocado, diced for serving, optional
-
Sour cream, tortilla chips and lime wedges for serving, optional
Directions
- Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced yellow onion and cook until soft about 4 to 5 minutes, then add the minced garlic and the seeded, finely diced jalapeño if using and cook 30 to 60 seconds until fragrant.
- Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon chili powder or cayenne plus a pinch more if you like heat, cook about 30 seconds to toast the spices.
- Add the two cans of drained and rinsed cannellini or great northern beans, the 4 ounce can diced green chiles and 3 cups low sodium chicken broth, bring to a simmer and let it bubble for 3 to 5 minutes so flavors meld.
- For a creamy base, mash about a cup of the beans right in the pot with the back of a spoon or pulse the soup with an immersion blender a few times leave lots of whole beans for texture; you can also transfer a cup or two to a blender and puree then return to the pot just dont over blend.
- Stir in 1 to 1 1/4 pounds cooked shredded chicken (rotisserie works great and saves time), then toss in the 4 ounces softened cream cheese in chunks and 1/2 cup heavy cream or half and half, stir until the cream cheese melts and the chili is smooth and heated through.
- Add 1 cup shredded Monterey Jack or pepper jack cheese and stir until melted, then season with kosher salt and freshly ground black pepper to taste.
- Finish with 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro, give it a good stir, taste and adjust salt, heat or lime as needed.
- Serve hot topped with diced avocado if you like, a dollop of sour cream, crushed tortilla chips for crunch and extra lime wedges, garnish with more cilantro and cracked black pepper.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 386g
- Total number of serves: 6
- Calories: 525kcal
- Fat: 27.1g
- Saturated Fat: 13.3g
- Trans Fat: 0.08g
- Polyunsaturated: 0.75g
- Monounsaturated: 5.8g
- Cholesterol: 127mg
- Sodium: 445mg
- Potassium: 808mg
- Carbohydrates: 30g
- Fiber: 11.5g
- Sugar: 3.3g
- Protein: 38g
- Vitamin A: 400IU
- Vitamin C: 2.7mg
- Calcium: 230mg
- Iron: 3.8mg