White Chicken Chili – A Cozy, Creamy One-Pot Favorite

White chicken chili is the kind of cozy, weeknight-friendly meal that feels like a hug in a bowl. It’s creamy without being heavy, full of tender chicken, and gently spiced with green chiles and warm seasonings. If you’re craving something comforting that isn’t tomato-based, this is your answer.

It comes together quickly, uses simple pantry staples, and tastes even better the next day. Whether you’re feeding a crowd or meal prepping for the week, this chili delivers every time.

What Makes This Special

This version stays true to the spirit of white chicken chili: creamy, hearty, and mild enough for everyone, with room to dial up the heat. It uses a smart blend of white beans and a cornstarch slurry to thicken the broth without relying on heavy cream.

Rotisserie chicken or poached chicken breasts keep things quick and tender. A final splash of lime plus fresh toppings brings the whole bowl to life. It’s simple, flexible, and downright satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (optional but recommended)
• 1 jalapeño, seeded and minced (leave some seeds for more heat)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder or smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cans (4 ounces each) diced green chiles, mild or hot
• 2 cans (15 ounces each) great Northern beans or cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen or canned corn, drained
• 4 ounces cream cheese, softened and cubed
• 1/2 cup half-and-half or whole milk
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for extra thickness)
• Juice of 1 lime
• Fresh cilantro, chopped (for serving)
• Sliced avocado, shredded Monterey Jack, sour cream, and tortilla chips (optional toppings)

Instructions

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat.Add the onion, poblano, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Add garlic and spices: Stir in the garlic, cumin, coriander, oregano, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
3. Build the base: Add the diced green chiles, beans, and chicken broth.Bring to a gentle boil, then reduce to a simmer.
4. Simmer and mash: Let the chili simmer for 10 minutes. Using the back of a spoon or a potato masher, mash some of the beans in the pot to naturally thicken the broth.
5. Add chicken and corn: Stir in the shredded chicken and corn. Simmer for another 5–10 minutes to warm through.
6. Creamy finish: Reduce heat to low.Add the cream cheese and stir until melted and smooth. Pour in the half-and-half. If you want it thicker, stir in the cornstarch slurry and simmer for 2–3 minutes until slightly thickened.
7. Brighten it up: Stir in the lime juice.Taste and adjust salt, pepper, or heat to your liking.
8. Serve: Ladle into bowls and top with cilantro, avocado, shredded cheese, a dollop of sour cream, and crushed tortilla chips if you like a little crunch.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, and the texture stays creamy. For longer storage, freeze in meal-size portions for up to 3 months.

Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or milk to loosen it if it thickens. Avoid boiling once the dairy is added to keep the texture smooth.

Benefits of This Recipe

• Weeknight-friendly: Quick to make with simple steps and minimal prep.
• Protein-packed: Chicken and beans keep you full and satisfied.
• Flexible heat: Mild enough for kids, easy to spice up for heat lovers.
• Make-ahead gold: Tastes even better the next day and freezes well.
• Balanced comfort: Creamy and cozy without being overly heavy.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the cream cheese to separate. Keep the heat low once it’s added.
• Under-seasoning: Beans and dairy soak up salt.Taste and adjust before serving.
• Skipping the mash: Lightly mashing the beans adds body and creaminess without extra fat.
• Overcooking the chicken: If starting with raw chicken, cook just until done, then shred. Overcooked chicken gets stringy.
• Forgetting acidity: A squeeze of lime at the end brightens the whole pot.

Recipe Variations

• Stovetop from raw chicken: Simmer 1.5 pounds chicken breasts in the broth for 12–15 minutes, remove, shred, and return to the pot.
• Slow cooker: Add everything except dairy and cornstarch. Cook on low 6–7 hours or high 3–4 hours.Shred chicken, then stir in cream cheese, half-and-half, and slurry at the end.
• Instant Pot: Combine everything except dairy and slurry. Pressure cook 10 minutes (manual), quick release, shred chicken, then stir in dairy and slurry on sauté (low).
• Dairy-light: Replace cream cheese with 1/2 cup plain Greek yogurt. Temper the yogurt with some hot broth before stirring in off heat.
• Extra veggies: Add diced zucchini or a handful of baby spinach in the last few minutes for color and nutrients.
• Spicy kick: Add chipotle in adobo, hot green chiles, or extra jalapeño seeds.
• No-corn option: Skip the corn and add an extra half can of beans for more body.
• Cheesy finish: Stir in 1 cup shredded Monterey Jack at the end for extra richness.

FAQ

Can I make white chicken chili without cream cheese?

Yes.

Use half-and-half or whole milk with the cornstarch slurry and mash more beans for thickness. Greek yogurt also works—just add it off heat to prevent curdling.

What’s the best chicken to use?

Shredded rotisserie chicken is the fastest option and adds great flavor. Boneless, skinless chicken breasts or thighs also work—poach them in the broth, then shred.

How can I thicken the chili more?

Mash additional beans directly in the pot or add the cornstarch slurry.

Simmer a few minutes until it reaches your preferred consistency.

Is this chili spicy?

It’s usually mild, especially with mild green chiles. For more heat, leave some jalapeño seeds in, use hot green chiles, or stir in a dash of cayenne.

What toppings go well with white chicken chili?

Try cilantro, lime wedges, avocado slices, shredded Monterey Jack, sour cream, scallions, and crushed tortilla chips. Each adds freshness, richness, or crunch.

Can I make it ahead?

Absolutely.

It reheats well and the flavors meld overnight. Reheat gently and add a splash of broth or milk if it thickens in the fridge.

How do I keep it gluten-free?

All ingredients listed are naturally gluten-free, but double-check labels on broth and green chiles. Use cornstarch instead of flour for thickening.

Final Thoughts

White chicken chili is a reliable, crowd-pleasing favorite that fits into busy weeks and cozy weekends alike.

It’s creamy, bright, and layered with flavor without requiring much effort. Keep it mild or make it fiery, load it with toppings or keep it simple—either way, it delivers comfort in every spoonful. Make a big pot, stash some in the freezer, and you’ll have a warm, satisfying meal ready whenever you need it.