White Chicken Chili

This white chicken chili is a reliable weeknight go-to when I want something warm, filling, and a little bit different from the usual tomato-based chili. It comes together quickly with simple ingredients you likely have on hand and lets you add toppings depending on your mood.

I first tossed this together one evening when I wanted chili but didn’t have the usual ingredients. It instantly became a comfort meal in our house that feels cozy but not heavy.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and shred nicely for easy eating
• Low-sodium chicken broth: keeps the flavor light and lets you control the salt balance
• White kidney beans: add creamy texture and fiber choose a good quality tin with no added salt if possible
• Sweet corn: lends a subtle sweetness and pop of color fresh or frozen corn can be used too
• Green chiles: offer mild spice look for diced green chiles in a small can for balanced flavor
• Green hot sauce: gives a fresh tangy heat that brightens the dish I prefer medium heat varieties so it doesn’t overpower
• Chili powder: brings warmth and earthiness choose fresh fragrant powder for best flavor
• Onion powder: deepens the savory notes a great shortcut when fresh onions are not on hand
• Salt: enhances all the flavors but adjust based on your broth and personal taste
• Cream cheese: creates a rich creamy base for the chili bring it to room temperature so it melts evenly
• Cornstarch mixed with water: is optional for thickening if you like a heartier stew consistency
• Chips, avocado, lime wedges, salsa, cheese, or jalapenos: offer endless toppings to personalize each bowl

Instructions

Build The Broth Base:

To a medium-large pot or Dutch oven add chicken breasts and chicken broth. Bring to a simmer over medium-high heat then lower the heat to medium-low. Cover the pot and let it cook for 15 minutes until the chicken reaches 165 degrees Fahrenheit and is fully cooked through. This gentle simmer extracts flavor from the broth while cooking the chicken perfectly.

Shred The Chicken:

Carefully remove the chicken breasts to a large cutting board and shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the broth remaining in the pot so nothing goes to waste.

Combine Ingredients:

Add the drained white kidney beans, sweet corn, diced green chiles, green hot sauce, chili powder, onion powder, and salt to the pot. Stir them well to evenly distribute the flavors and ingredients throughout the broth.

Incorporate Cream Cheese:

Cut the cream cheese into small cubes to help it melt faster. Add the cubes to the pot and stir gently. Cover again and keep the chili on medium-low heat for about 10 minutes while stirring occasionally. This step is key to get a smooth creamy texture without curdling.

Optional Thickening:

If you want a thicker chili, in a small bowl mix the cornstarch and water until smooth. Slowly stir this slurry into the simmering chili. Continue cooking a few more minutes until the chili thickens to your liking.

Serve Your Way:

Dish up the chili into bowls and offer a variety of toppings like tortilla chips, sliced avocado, lime wedges, fresh salsa, shredded cheese, or jalapenos to sprinkle on top. Each bowl can be as simple or as loaded as you prefer.

Cream cheese is my secret to turning this chili into a creamy comforting dish without cream or roux. I have fond memories of making this on busy weeknights when everyone wanted something hot but nothing complicated.

Storage Tips

Store leftover chili in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave adding a splash of broth if it thickens too much. This chili freezes well too just thaw overnight in the fridge before reheating.

Ingredient Swaps

Chicken thighs can be used instead of breasts for a richer taste. Canned navy or cannellini beans work well if white kidney beans are unavailable. Fresh diced jalapenos can replace canned green chiles if you want more control over the spice.

Serving Ideas

Try spooning this chili over baked potatoes or brown rice for a hearty meal. It also pairs great with a crisp green salad or cornbread for a complete dinner.

This chili is a staple in my kitchen when I want comfort food without much fuss. It always feels like a warm hug with minimal effort from me, which is something I truly appreciate after a long day.

Frequently Asked Recipe Questions

→ Can I use other types of beans in this dish?

Yes, you can substitute white kidney beans with cannellini or great northern beans to keep the creamy texture and mild flavor consistent.

→ How can I make this chili spicier?

Increase the amount of green chiles or add extra hot sauce according to your preferred heat level. Fresh jalapenos as a topping also add freshness and spice.

→ Is there a way to make it thicker without cornstarch?

Yes, simmering it uncovered for a bit longer helps concentrate the flavors and thickens the liquid naturally.

→ Can I prepare the chicken in advance?

Yes, you can cook and shred the chicken beforehand, then add it to the pot when combining the ingredients to save time.

→ What toppings work best with this dish?

Avocado slices, lime wedges, cheese, chips, salsa, or jalapenos add texture, freshness, and contrast to the creamy chili.