Pin it I created this white chicken chili on a rainy Sunday when the farmers market had just gifted me some beautiful jalapeños and sweet corn. The kitchen windows steamed up as the pot simmered, filling the house with the aroma of cumin and oregano while thunder rolled outside. My husband wandered in, following his nose, and ended up eating two bowls before the storm had even passed. That afternoon turned this recipe into our cold-weather tradition – creamy, warming, and somehow both hearty and light.
Last winter, I brought a big pot of this chili to my neighbors after they had their baby. I tucked a bag of tortilla chips and fresh limes alongside it. Two days later, their text arrived: The baby slept for four hours straight after I had that magical chili for dinner. Could be coincidence, but I like to think there's some kitchen magic in this recipe that soothes both body and soul.
Ingredients
- Boneless chicken breasts or thighs: Thighs will give you more flavor and stay juicier, but breasts work beautifully too if that's what you have on hand.
- White beans: I've learned that cannellini beans hold their shape better, while Great Northern beans break down slightly to thicken the broth naturally.
- Corn kernels: Fresh summer corn cut straight from the cob adds the most amazing sweet pops of flavor, but frozen works nearly as well during winter months.
- Green chiles: These mild canned peppers bring a subtle earthiness that balances the richness of the dairy without adding heat.
- Cream cheese: Make sure it's fully softened before adding or you'll end up chasing little cubes around the pot with your spoon.
Instructions
- Build your flavor base:
- Heat that olive oil until it shimmers then add your diced onion and jalapeño, letting them sizzle gently until they soften and become translucent. The kitchen should start smelling fantastic right about now.
- Bloom the aromatics:
- When you add the garlic, keep stirring so it doesn't burn and turn bitter. You'll know it's ready when the fragrance rises up and makes your mouth water.
- Simmer everything together:
- Once you've added your chicken, beans, corn, spices and broth, let everything get acquainted in the pot. The gentle bubbling will infuse all the ingredients with flavor while the chicken cooks through.
- The shredding trick:
- Fish out those chicken pieces and place them on a cutting board. Use two forks to pull the meat apart into tender shreds that will hold the sauce beautifully.
- Make it creamy:
- Watch how the cream cheese slowly melts into the broth, creating silky ribbons throughout. Keep stirring gently until no white specks remain and the chili transforms into something luxurious.
Pin it My proudest moment with this white chicken chili came during our neighborhood potluck last fall. Among tables loaded with traditional red chilis, mine stood out like a creamy beacon. I watched as people took tentative first spoonfuls, then returned for seconds and thirds. An elderly gentleman who claimed to be a chili competition judge from Texas asked for my recipe, saying it was unlike anything he'd tasted before. That night, this humble pot of comfort earned its place in our community's unofficial cookbook.
Make-Ahead Options
Sometimes I make this chili a day before serving, storing it without the dairy elements. The spices mingle overnight in the refrigerator, creating an even more complex flavor profile. The next day, I gently reheat it, then stir in the cream cheese and heavy cream just before serving. Guests always wonder what my secret ingredient is, but its simply time.
Serving Suggestions
While cornbread is the classic pairing, I've discovered that warm flour tortillas make excellent dippers too. They soak up the creamy broth without falling apart like some crackers might. For a beautiful presentation, I arrange small bowls of toppings around the pot – vibrant green cilantro, white cheese, red tomatoes if I'm feeling fancy – creating a colorful interactive eating experience that encourages conversation.
Storing and Freezing
I once accidentally left this chili in the refrigerator for nearly a week and discovered it was even better on day four than it was initially. The flavors had married completely, and a quick gentle reheating brought it back to life perfectly. If freezing portions for later, I've learned to slightly undercook the beans so they don't become mushy during the reheating process.
- Store leftovers in airtight containers in the refrigerator for up to 5 days, reheating gently to prevent separation.
- For freezing, cool the chili completely before transferring to freezer containers, leaving some headspace for expansion.
- When reheating frozen chili, thaw overnight in the refrigerator then warm slowly on the stovetop, adding a splash of fresh cream to revive the texture.
Pin it This white chicken chili has become more than a recipe in my home – it's a signal that comfort is on the way. Whether for family dinner or gathering friends, it reminds us that the best meals aren't just about feeding bodies but nourishing connections.
Recipe FAQs
- → Can I make this chili spicier?
Yes, increase the amount of jalapeño, add more cayenne pepper, or include some diced fresh habanero for extra heat. You can also use hot sauce as a garnish so everyone can adjust their own serving.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the last 10 minutes of simmering to heat through. Skip the initial chicken cooking step and proceed with sautéing the vegetables.
- → How long does this chili keep in the refrigerator?
This chili stores well in an airtight container in the refrigerator for 4-5 days. The flavors often develop and improve after a day. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much.
- → Can I freeze white chicken chili?
Yes, this chili freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, stirring in a little extra cream or broth to restore consistency.
- → What can I serve with white chicken chili?
Cornbread is a classic pairing, along with tortilla chips for dipping. crusty bread, over baked potatoes, or topped with crushed tortilla strips. Fresh toppings like avocado, sour cream, or extra cheese also make excellent additions.
- → Is this chili gluten-free?
This white chicken chili is naturally gluten-free when using gluten-free chicken broth and checking that all canned ingredients (beans, green chiles) are certified gluten-free. Always verify labels if you have severe gluten sensitivity.