Pin It The day I discovered white chicken chili was during a neighborhood chili cook-off that had me questioning my loyalty to traditional red chili forever. While everyone else brought their tomato-based concoctions, my neighbor Anne arrived with this creamy, soul-warming pot that had people lining up for seconds. I watched in fascination as this pale, unassuming chili outshined the competition, and immediately cornered Anne for the recipe. Standing in her kitchen the following week, notebook in hand, I realized this would become my cold-weather salvation.
Last winter when my power went out during a snowstorm, I hauled my Dutch oven to my neighbors house where they still had gas cooking. We huddled around steaming bowls of this white chicken chili as darkness fell outside, the warmth spreading through our bodies while we shared stories by candlelight. The combination of gentle heat from the jalapeño and the richness of cream created a perfect balance that seemed to chase away the chill of that January night.
Ingredients
- Boneless, skinless chicken: I prefer thighs for their extra flavor and moisture, but breasts work beautifully if youre looking for a leaner option.
- White beans: These creamy beans practically dissolve into the broth when you mash some against the side of the pot, creating a luscious texture without needing tons of cream.
- Cream cheese: This unexpected ingredient is my secret weapon that transforms an ordinary white chili into something company-worthy, melting into little pockets of tangy richness throughout.
- Diced green chiles: The mild, slightly fruity flavor of canned green chiles provides the backbone of authentic flavor without overwhelming heat.
- Corn kernels: Fresh summer corn scraped right off the cob makes this exceptional, but frozen corn works wonderfully year-round and adds lovely little pops of sweetness.
Instructions
- Build your flavor base:
- Heat olive oil in a large Dutch oven, then add diced onion and jalapeño, letting them sizzle gently until softened and fragrant. When your kitchen starts to smell incredible, stir in the garlic for just a minute until it releases its aroma but doesnt brown.
- Create your chili backbone:
- Add chicken, beans, corn, green chiles, broth and all those warming spices, bringing everything to a gentle boil. Reduce to a simmer and let the magic happen for about 25 minutes, until the chicken is tender enough to shred easily.
- Shred and enrich:
- Fish out those chicken pieces and shred them with two forks before returning them to the pot. The chicken should pull apart effortlessly, absorbing all those incredible flavors.
- Make it creamy:
- Here comes the transformation – stir in cubed cream cheese and heavy cream, watching as they melt into the broth, turning it silky and luxurious. Let everything mingle for another 5 minutes, stirring occasionally as the chili thickens slightly.
- Garnish generously:
- Ladle into bowls and let everyone customize with fresh cilantro, green onions, shredded cheese and lime wedges. The bright garnishes cut through the richness perfectly.
Pin It The evening I served this white chicken chili to my brother who claimed to despise anything called chili remains one of my favorite cooking memories. He skeptically accepted a small bowl, then silently returned to the pot for a full serving, and eventually asked if there was enough for leftovers. No words were exchanged about his conversion, just the scrape of his spoon against the empty bowl and a nod of appreciation that said more than any compliment could.
Adapting For Different Diets
After my niece developed a dairy sensitivity, I experimented with substituting the cream elements with coconut cream and dairy-free cream cheese, discovering it maintained that luscious mouthfeel while taking on a subtle tropical note that worked surprisingly well with the other flavors. The transformation taught me that this recipe has remarkable flexibility, adapting to different dietary needs without sacrificing its soul-warming character.
Make-Ahead And Storage Tips
On particularly busy weeks, I make a double batch of this chili on Sunday, knowing it actually improves after a night in the refrigerator as the flavors meld and deepen. The revelation came during a particularly hectic holiday season when I pulled forgotten three-day-old leftovers from the back of my fridge and found the chili had transformed into something even more complex and satisfying, teaching me that some dishes truly benefit from patience.
Serving Suggestions
Finding the perfect accompaniment for this chili became a mini-obsession one winter, leading me through experiments with various breads, chips, and sides until I discovered the magic of warm, slightly sweet cornbread muffins that perfectly complement the savory, creamy chili.
- Try serving it over a scoop of cooked rice for a heartier meal that stretches to feed unexpected guests.
- For casual gatherings, set out a bowl of blue corn tortilla chips which add a beautiful color contrast and perfect crunchy texture.
- Keep the garnish bar simple but abundant – fresh elements like cilantro and lime brighten the rich flavors tremendously.
Pin It This white chicken chili has become my signature dish, requested at gatherings and quietly simmered on snow days when comfort is needed most. I hope it brings the same warmth to your kitchen and the same smiles to your table.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. The flavors deepen and improve after resting in the refrigerator for 1-2 days. Reheat gently over medium-low heat, adding a splash of broth if needed to restore consistency.
- → Is white chicken chili spicy?
This version has mild to medium heat. The jalapeño and cayenne provide a gentle warmth, but you can adjust the spice level by reducing or omitting these ingredients entirely.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. Alternatively, you can use a stand mixer with the paddle attachment for 30 seconds for perfectly shredded meat.
- → Can I use dried beans instead of canned?
Yes, but you'll need to cook them separately first. One pound of dried beans yields about 6 cups cooked, which is equivalent to roughly four 15-ounce cans.
- → How do I store leftovers?
Cool completely and transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
- → What toppings work best?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and a squeeze of lime juice add brightness and texture. Avocado, sour cream, or crushed tortilla chips also make excellent additions.