White chicken chili: creamy, easy and ready in under an hour
A creamy one-pot white chicken chili with tender chicken, white beans and green chiles. Ready in under an hour, and easy to make mild or spicy.
White chicken chili swaps the tomatoes and red meat of a classic chili for tender chicken, creamy white beans and a mild green chile broth. It is one pot, it takes under an hour from start to finish, and it is easy to adjust: make it gentle for a family dinner or add heat for people who like it spicy.
The chicken simmers right in the seasoned broth, so it stays moist and picks up flavor as it cooks. A little cream cheese stirred in at the end gives the broth a smooth, creamy body without a flour-based roux.
Key takeaways
- Poach the chicken breasts gently in the broth, then shred them. A thermometer reading of 165°F in the thickest part means they are safe to eat.
- Mashing a little of the beans into the pot thickens the chili naturally.
- Add the cream cheese over low heat at the end and keep the pot below a boil so the broth stays smooth.
- Leftovers keep 3 to 4 days in the fridge and freeze well.
Why this method works
Chicken breasts cooked whole in a covered pot of simmering broth cook evenly and stay tender, because the liquid surrounds them and keeps the temperature steady. Pulling them out to shred means every bite has chicken in it, and the shredded meat soaks up the broth when it goes back into the pot.
Most of the body comes from the beans. Mashing about half a cup against the side of the pot releases their starch, which thickens the broth without any extra ingredients. The cream cheese then rounds off the chile heat and gives the chili its creamy white color.
Ingredient notes
Chicken. Boneless, skinless breasts are the classic choice, and 1½ pounds is usually two or three breasts. Boneless thighs work too and stay a little more forgiving; give them a few extra minutes and check the thickest piece for 165°F.
Beans. Cannellini and Great Northern beans are both soft and mild. Navy beans also work. Rinse canned beans well to remove the thick canning liquid and some of the salt.
Green chiles. Canned diced green chiles add a gentle, earthy heat. Choose mild for a family-friendly pot or hot if you want more kick. Add a minced fresh jalapeño with the onion for extra heat.
Broth. Low-sodium broth lets you control the salt. If you use regular broth, start with half the salt and taste at the end.
Cream cheese. Soften it first and cut it into cubes so it melts quickly and evenly. Full-fat cream cheese melts the smoothest.
Corn. Frozen corn goes straight into the pot with no thawing. Leave it out if you prefer a pure bean-and-chicken chili.
Tips for the best bowl
- Keep the simmer gentle. A hard boil toughens chicken breast. Small bubbles breaking the surface are enough.
- Check the temperature, not just the clock. Thick breasts can take a few minutes longer than thin ones. Poultry is safe at 165°F, according to the USDA Food Safety and Inspection Service. For more on checking different cuts, see our guide to chicken internal temperature.
- Season at the end. The broth, beans and chiles all carry some salt, so taste after the cream cheese goes in before you add more.
- Control the thickness. For a thicker chili, mash a few more spoonfuls of beans, or simmer uncovered for 5 minutes. For a looser chili, stir in warm broth a splash at a time.
- Add the lime last. Fresh lime juice stirred in at the end keeps the flavor bright.
Variations and substitutions
- Spicier. Add a minced jalapeño with the onion, a pinch of cayenne with the spices, or a spoonful of pickled jalapeños on top.
- Lighter finish. Replace the cream cheese with ½ cup of half-and-half stirred in at the end. The broth will be thinner and a little less rich. Or leave the cream cheese out and serve with sour cream on top.
- Rotisserie chicken. Use about 3 cups of shredded cooked chicken. Simmer the beans, broth, chiles, corn and seasonings for 10 to 15 minutes first, then stir the chicken in near the end and heat it through before adding the cream cheese.
- Slow cooker. Put the onion, garlic, chiles, spices, chicken, beans, corn and broth in the slow cooker with the chicken thawed (the USDA advises always thawing poultry before slow cooking). Cook on low for about 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F. Shred it, then stir in the cream cheese and lime juice.
- Toppings. Shredded Monterey Jack, diced jalapeño, crushed tortilla chips, extra lime wedges or sliced radishes all go well.
Storing, freezing and reheating
Cool the chili within 2 hours of cooking. Divide it into shallow containers so it cools quickly, cover them and refrigerate. Leftovers keep for 3 to 4 days in the fridge, and the USDA’s leftovers guidance says the same. For more on how long cooked chicken keeps, see how long cooked chicken lasts in the fridge.
To freeze, cool the chili completely and pack it into airtight freezer containers, leaving a little room at the top. For the best texture, use it within 2 to 3 months. The cream cheese can make the broth look a little split after thawing; a good stir while it reheats brings it back together.
Thaw in the fridge overnight, then reheat in a covered pot over low to medium heat, stirring often, until it is steaming hot and reaches 165°F. Add a splash of broth if it has thickened. In the microwave, cover the bowl, stir halfway through and check the temperature in more than one spot. You can also reheat straight from frozen in a saucepan, though it takes longer.
Frequently asked questions
Can I make white chicken chili in a slow cooker?
Yes. Thaw the chicken first, then cook everything except the cream cheese and lime juice on low for about 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F. Shred it, return it to the pot and stir in the cream cheese and lime juice until smooth.
Can I use rotisserie chicken?
Yes. Use about 3 cups of shredded rotisserie chicken. Simmer the beans, broth, chiles and seasonings first, then add the chicken for the last few minutes so it does not dry out.
How do I make white chicken chili thicker?
Mash about ½ cup more of the beans against the side of the pot and stir them in, then simmer uncovered for a few minutes. You can also simmer a little longer, stirring often.
How spicy is white chicken chili?
As written, it is mild, with a gentle warmth from the green chiles and chili powder. Use hot chiles, a fresh jalapeño or cayenne to turn it up, and sour cream or avocado to cool it down.
What can I serve with white chicken chili?
Tortilla chips, cornbread, warm tortillas or a simple green salad all work well. Shredded cheese, avocado and cilantro on top add freshness and texture.
Can I freeze white chicken chili?
Yes. Freeze cooled portions in airtight containers for 2 to 3 months for the best quality. Thaw in the fridge and reheat to 165°F, stirring well.
Recipe
White chicken chili: creamy, easy and ready in under an hour
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 6 servings
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (4 ounces / 113 g) mild diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1½ pounds (680 g) boneless, skinless chicken breasts
- 2 cans (15 ounces / 425 g each) white beans, such as cannellini or Great Northern, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 cups (960 ml) low-sodium chicken broth
For the creamy finish
- 4 ounces (113 g) cream cheese, softened and cut into cubes
- 1 tablespoon fresh lime juice
To serve
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- 1 avocado, diced
- Tortilla chips
Method
- 1 Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring now and then, until soft.
- 2 Stir in the garlic, green chiles, cumin, oregano, chili powder, salt and pepper. Cook for about 1 minute, until fragrant.
- 3 Add the chicken breasts, beans, corn and broth. Raise the heat and bring to a boil, then reduce to low, cover and simmer gently for 15 to 20 minutes. The chicken is done when an instant-read thermometer in the thickest part of each breast reads 165°F.
- 4 Transfer the chicken to a plate. Mash about ½ cup of the beans against the side of the pot with a spoon, then stir them back into the broth.
- 5 Shred the chicken with two forks and return it to the pot, along with any juices on the plate.
- 6 Turn the heat to low. Add the cream cheese and stir for 2 to 3 minutes, until the cubes melt into the broth. Do not let the chili boil.
- 7 Stir in the lime juice. Taste and add more salt or pepper if needed.
- 8 Ladle into bowls and top with the cilantro, sour cream, avocado and tortilla chips.
Notes
- Cool leftovers within 2 hours, then refrigerate in shallow covered containers for 3 to 4 days.
- Freeze cooled portions for 2 to 3 months for the best texture. Thaw in the fridge and reheat until steaming hot, at least 165°F.
- For a spicier chili, add a minced jalapeño with the onion or a pinch of cayenne with the spices.
