This White Chicken Chili recipe delivers a thick, creamy bowl of comfort with tender shredded chicken, white beans, and just enough spice to keep things interesting. It’s the kind of meal that works for busy weeknights but feels special enough for company.
Table of Contents
Ingredients for White Chicken Chili
I always keep these pantry staples on hand because white chicken chili is one of those recipes I turn to again and again. The ingredient list is wonderfully simple, and you can find everything at your regular grocery store. Using good-quality low-sodium chicken broth makes a noticeable difference in the final flavor, so I can control the salt level myself.
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth (I usually add an extra splash if the chili gets too thick)
- 1 can (19 oz) white kidney beans, drained and rinsed
- 1 can (12 oz) sweet corn, drained (frozen corn works great too)
- 1 can (4 oz) green chiles
- 1 teaspoon green hot sauce (my go-to is jalapeño-based for mild heat)
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature (125g, this is the secret to that ultra-creamy texture)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chips, avocado, lime wedges, salsa, cheese, or jalapeños for serving
Step-by-Step Instructions
Having all your ingredients prepped before you start makes the cooking process so much smoother. The technique of cooking the chicken directly in the broth is something I’ve perfected over many batches, and it guarantees juicy, flavorful results every time.
Step 1: Add the chicken breasts and broth to a 3- to 4-quart Dutch oven or soup pot. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and let it simmer for 15 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken. The chicken should look opaque and feel firm to the touch.
Step 2: Remove the cooked chicken to a cutting board and let it rest for 1-2 minutes, then use two forks to shred it into bite-sized pieces. Return all the shredded chicken back to the pot with the broth. Don’t discard that flavorful liquid.
Step 3: Stir in the drained beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Mix everything together so the spices distribute evenly throughout the pot.
Step 4: Cut the room-temperature cream cheese into small cubes and add them to the pot. Cover and simmer over medium-low heat for 10 minutes, stirring every 2-3 minutes as the cream cheese gradually melts into a creamy sauce. You’ll know it’s ready when the sauce looks smooth and no cream cheese chunks remain. For an even thicker consistency, whisk together the cornstarch and water in a small bowl, then stir it into the simmering chili during the last few minutes of cooking.
Step 5: Taste and adjust seasoning as needed. The chili should be thick enough to coat the back of a spoon. Serve hot with your favorite toppings like a squeeze of fresh lime juice, some tortilla chips for crunch, and diced avocado for creaminess.
Perfect Pairings for White Chicken Chili
This chili pairs beautifully with sides that add contrasting textures and fresh flavors to balance the creamy richness.
Cornbread: A slightly sweet, crumbly cornbread is perfect for soaking up every drop of that creamy broth. The buttery texture complements the spice level beautifully.
Mexican Street Corn: Fresh corn with lime, cotija cheese, and cilantro adds a bright, tangy element that cuts through the richness of the chili while echoing the Southwestern flavors.
Simple Green Salad: A crisp romaine salad with lime-cilantro dressing provides refreshing contrast and adds nutritional balance to your meal. The acidity helps cleanse your palate between bites.
Spanish Rice: Fluffy rice with tomatoes and peppers creates a complete, satisfying meal while adding another layer of comfort food appeal.
Guacamole and Chips: Creamy avocado with crispy tortilla chips turns this into a fun, interactive dinner that kids especially love. The cool guacamole balances any heat from the chili.
Garlic Bread Rolls: Warm, buttery garlic rolls are perfect for dipping into the creamy chili and add a comforting, carb-forward element to round out the meal.
Storing and Serving Your Chili
White chicken chili actually tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools, which is completely normal.
When reheating, add a splash of chicken broth or a bit of cream to restore the creamy consistency. You can reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or warm the entire batch on the stovetop over medium-low heat, stirring occasionally.
This recipe is also freezer-friendly for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating. For best results, add the cream cheese after reheating rather than before freezing if you plan to freeze portions.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully and add even more flavor. They take about the same cooking time and shred beautifully.
How can I make this dairy-free?
Blend half a can of the white beans with a splash of broth until smooth, then add it to the chili in place of the cream cheese. You’ll still get a creamy texture without any dairy.
Can I make this in a slow cooker?
Yes. Add all ingredients to your slow cooker and cook on low for 4-6 hours. Shred the chicken right in the pot during the last 30 minutes and stir everything together.
White Chicken Chili Recipe
Ingredients
Equipment
Method
- Add the chicken breasts and broth to a 3- to 4-quart Dutch oven or soup pot. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and simmer for 15 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken.
- Remove the cooked chicken to a cutting board and let it rest for 1-2 minutes. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir to combine evenly.
- Cut the cream cheese into small cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring every 2-3 minutes as the cream cheese gradually melts into a creamy sauce.
- For an even thicker consistency, whisk together the cornstarch and water in a small bowl and stir into the simmering chili during the last few minutes of cooking. Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings such as tortilla chips, avocado, lime wedges, salsa, shredded cheese, or jalapeños.
Notes
