Save to Pinterest The first winter in our new house, a fierce snowstorm hit and the power kept flickering. The thought of hot chili became an obsession as the temperature dropped, but with only chicken in the freezer, I had to improvise. I dug through cupboards, found white beans instead of red, and started experimenting. The creamy, warming pot of White Chicken Chili that emerged that night became our household blizzard tradition, the steam from the pot fogging up our kitchen windows as the snow piled outside.
Last year during the neighborhood potluck, I brought this white chicken chili somewhat hesitantly since most people expect traditional red chili. The pot was scraped clean within the first hour, with three different neighbors cornering me by the dessert table for the recipe. My neighbor Tom, who claims to hate beans of any kind, had two full bowls and asked if I would make it for his birthday gathering.
Ingredients
- Boneless Skinless Chicken: I prefer thighs for this recipe because they stay incredibly tender through the simmering process and shred beautifully with a richer flavor than breasts.
- White Beans: Cannellini beans have a creamy interior that partially breaks down during cooking, naturally thickening your chili without needing extra flour or cornstarch.
- Cream Cheese: This ingredient completely transforms the broth from watery to velvety, so make sure its softened before adding or youll end up chasing little cubes around the pot with your spoon.
- Green Chiles: The canned diced variety provides a perfect mild heat that builds gently without overwhelming the subtle flavors of the chicken and beans.
- Corn Kernels: They add these perfect little pops of sweetness that balance the savory elements and contribute a lovely textural contrast to the creamy beans.
Instructions
- Create Your Flavor Base:
- Heat that olive oil until it shimmers, then add your diced onion and jalapeno, letting them sizzle gently until softened. Youll know theyre ready when the kitchen fills with that sweet onion aroma.
- Build Your Broth:
- After adding the garlic and letting its fragrance bloom for just a minute, combine your chicken, beans, corn, chiles, broth and all those aromatic spices in the pot. The mixture will look quite brothy at this stage, but dont worry.
- Simmer To Perfection:
- Let everything bubble away gently for about 25 minutes, uncovered so some liquid reduces. The chicken will become fork-tender as it absorbs all those wonderful flavors.
- Shred That Chicken:
- Fish out those chicken pieces and pull them apart with two forks, creating those perfect shreds that will distribute throughout every spoonful. Return them to the pot immediately so they can continue soaking up the broth.
- Create The Creaminess:
- Now for the magic moment when you stir in the cream cheese and heavy cream. Watch as the broth transforms into a silky, slightly thickened consistency that clings beautifully to all the ingredients.
Save to Pinterest One particularly memorable evening, my daughter called from college feeling homesick and overwhelmed with midterms. As we talked, I mentioned I was making her favorite white chicken chili for dinner. The next afternoon, she surprised us by showing up at the door, having driven three hours just to sit at our kitchen table with a steaming bowl. She said the thought of this chili had given her the comfort she needed to push through her exams, and now she needed the real thing.
Make-Ahead Options
This white chicken chili actually improves with time as the flavors meld together in the refrigerator. Ive found making it a day ahead and then reheating it gently transforms it from delicious to absolutely extraordinary. The beans continue to release their starch, creating an even creamier texture, while the chicken absorbs more of those aromatic spices. Just be careful not to boil it when reheating or youll compromise that perfect creamy consistency weve worked so hard to achieve.
Serving Suggestions
While this chili is certainly hearty enough to stand alone as a meal, Ive discovered some perfect pairings over the years that elevate the experience. A slice of warm cornbread with honey butter alongside creates this perfect sweet-savory contrast that highlights the mild heat in the chili. For a casual gathering, setting out a bowl of tortilla chips lets guests scoop up the thicker portions while adding a welcome crunch factor that plays beautifully against the creamy texture.
Freezing and Storage
Despite containing dairy, this chili freezes surprisingly well if you follow a few simple rules Ive learned through trial and error. Always cool it completely before transferring to freezer containers, and leave a bit of headspace for expansion. When reheating from frozen, do it slowly over low heat and stir occasionally to prevent any separation of the creamy elements.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, the flavor actually improves overnight.
- When freezing portions, label them with both the date and a reminder to reheat gently to prevent the cream from separating.
- If the chili thickens too much during storage, thin it with a splash of chicken broth rather than water to maintain the flavor balance.
Save to Pinterest This white chicken chili has taught me that some of the best recipes are born from necessity and improvisation rather than strict planning. Each time I make it, the kitchen fills with its comforting aroma and reminds me that cooking with heart creates dishes that nourish both body and soul.
Recipe FAQs
- → What makes white chicken chili different from traditional red chili?
White chicken chili uses chicken breast instead of ground beef, white beans rather than kidney or pinto beans, and features a lighter broth base with green chiles and mild spices instead of tomatoes and chili powder.
- → How can I make this white chicken chili spicier?
Add extra jalapeño, increase the cayenne pepper to 1/2 teaspoon, or incorporate diced habanero peppers. You can also use pepper jack cheese or hot sauce as garnish for additional heat.
- → Can I make white chicken chili in a slow cooker?
Yes, sauté the vegetables first, then add all ingredients except the cream cheese and heavy cream to your slow cooker. Cook on low for 4-6 hours, shred the chicken, then stir in the dairy during the last 30 minutes.
- → What should I serve with white chicken chili?
Cornbread, tortilla chips, crusty bread, or baked potatoes make excellent sides. Top with fresh cilantro, green onions, shredded cheese, and a squeeze of lime for brightness.
- → How long does white chicken chili keep in the refrigerator?
Stored in an airtight container, white chicken chili will keep for 3-4 days in the refrigerator. The flavors often develop and improve after sitting overnight.
- → Can I freeze white chicken chili?
Yes, white chicken chili freezes well for up to 3 months. For best results, freeze before adding the cream cheese and cream. Thaw overnight in the refrigerator, reheat gently, and stir in the dairy when warming.