White Chicken Chili
This thick and creamy white chicken chili is packed with tender shredded chicken, white beans, and the perfect amount of green chile heat. A simple bean-puree trick creates a velvety base without heavy cream, making this recipe both healthy and satisfying for any occasion.
Equipment
- Large Dutch oven or heavy-bottomed pot - 5 to 6 quart capacity
- Immersion Blender - or regular blender for pureeing beans
- Wooden spoon or silicone spatula
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle - for serving
- Two Forks - for shredding chicken
- Large mixing bowl - for shredding chicken
Ingredients
- 1.5 lbs boneless, skinless chicken breasts - 680g, or 3 cups shredded rotisserie chicken
- 2 tablespoons olive oil - divided
- 1 medium yellow onion - about 1 cup or 150g, diced
- 4 cloves garlic - minced
- 2 cans diced green chiles - 4 oz or 113g each
- 3 cans cannellini beans - 15 oz or 425g each, drained and rinsed, divided
- 3 cups low-sodium chicken broth - 720ml, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper - adjust to taste
- salt and black pepper - to taste
- 1 cup frozen or canned corn kernels - 240ml, drained
- 4 oz cream cheese - 113g, softened and cubed
- 0.5 cup sour cream - 120ml
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro - chopped, optional garnish
Optional Toppings
- shredded Monterey Jack or pepper jack cheese - for serving
- sliced avocado - for serving
- sour cream - extra dollop for serving
- tortilla strips - for serving
- sliced jalapenos - for serving
- green onions - sliced, for serving
Instructions
- If using raw chicken, pat dry and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through to 165°F internal temperature. Transfer to a bowl, rest 5 minutes, then shred with two forks. Set aside.
- Return pot to medium heat and add remaining tablespoon of oil. Cook diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Add both cans of diced green chiles and stir to combine. Add cumin, oregano, smoked paprika, coriander, and cayenne. Toast spices for 30 seconds until fragrant.
- Pour in 2.5 cups chicken broth, reserving ½ cup for puree. Bring to a light boil over medium-high heat.
- Place 2 cans of drained cannellini beans in a blender with reserved ½ cup broth. Blend until completely smooth. Pour pureed bean mixture into pot and stir to incorporate. The broth will immediately thicken.
- Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. Taste and adjust salt, pepper, or cayenne to preference.
- Add the third can of whole cannellini beans, corn kernels, and shredded chicken to the pot. Stir and simmer 5 more minutes until heated through.
- Add softened cream cheese and stir continuously until fully melted, about 2-3 minutes. Remove from heat, stir in sour cream and lime juice. The lime brightens all the flavors.
- Ladle chili into bowls and top with shredded cheese, avocado, extra sour cream, tortilla strips, jalapenos, green onions, and fresh cilantro. Serve hot with cornbread or tortilla chips.
Notes
- Soften cream cheese: Leave cream cheese at room temperature for 30 minutes or microwave 15-20 seconds before adding to prevent lumps.
- Don't skip bean puree: This is essential for achieving the thick, creamy texture without adding flour or heavy cream.
- Bloom your spices: Toasting dried spices in oil for 30 seconds before adding liquid dramatically enhances their flavor.
- Rotisserie shortcut: Use 3 cups pre-shredded rotisserie chicken to cut total cooking time to under 30 minutes.
- Add sour cream off heat: Dairy can curdle in boiling liquid. Always stir in sour cream after removing pot from burner.
- Slow cooker version: Combine all ingredients except cream cheese, sour cream, and lime. Cook on low 6 hours or high 3 hours. Shred chicken in pot, then stir in dairy and lime before serving.
- Make it spicier: Double the cayenne, add a diced jalapeno with the onion, and use pepper jack cheese as a topping.
- Dairy-free option: Skip cream cheese and sour cream. Puree two full cans of beans instead of one and use full-fat coconut milk for creaminess.
- Storage: Refrigerate in airtight container up to 4 days. Freeze without sour cream and cream cheese for best texture, up to 3 months.
- Reheating: Add a splash of broth when reheating on stovetop to loosen the chili as it thickens in the fridge.