White Chicken Chili

My coworker Sarah brought white chicken chili to a potluck on a gray February afternoon, and I watched three people go back for seconds before I even got to try it. When she finally shared the recipe, I realized how deceptively simple it was, which meant I had no excuse not to make it that weekend. The first time I stirred in the cream cheese and watched it melt into clouds of richness, I understood why everyone had crowded around her slow cooker like it held the secrets of winter comfort.

I made this for my sister's book club last fall, and someone asked if I'd simmered it all day. When I admitted it took less than an hour, the whole table went quiet before erupting into requests for the recipe. That moment made me realize comfort food doesn't need to announce itself with hours of labor; sometimes the best dishes are the ones that feel effortless to share.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier if you're worried about drying them out, but breasts work beautifully too and shred more easily.
• Olive oil (2 tbsp): Just enough to build that savory foundation without making the broth greasy.
• Yellow onion (1 medium, diced): This is your aromatic base, so don't skip the mincing step or rush it.
• Garlic (3 cloves, minced): Fresh garlic makes all the difference; jarred won't give you that same brightness.
• Jalapeño (1, seeded and diced): Leave the seeds in if you like real heat, or skip it entirely if spice isn't your thing.
• Corn kernels (1 cup): Frozen corn works just as well as fresh and honestly more convenient to keep on hand.
• Diced green chiles (1 4 oz can): This adds a subtle depth that makes people ask what your secret ingredient is.
• White beans (2 15 oz cans, drained and rinsed): Rinsing them removes excess starch and prevents the chili from getting gummy.
• Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt and prevents the final dish from tasting too salty.
• Cream cheese (4 oz, softened and cubed): Softening it first means it melts smoothly without lumps.
• Heavy cream or half-and-half (1/2 cup): Heavy cream is richer, but half-and-half works if you want slightly less richness.
• Ground cumin (1 tsp): This is the spice that gives the chili its warm, earthy backbone.
• Dried oregano (1/2 tsp): A small amount goes a long way here.
• Chili powder (1/2 tsp): This isn't about heat; it's about layering those warm spice notes.
• Cayenne pepper (1/4 tsp, optional): Only if you want a real kick of heat at the end.
• Salt and black pepper (1 tsp and 1/2 tsp): Start with these amounts and taste as you go.
• Fresh cilantro, sliced green onions, shredded cheese, and lime wedges: These toppings are where people make the chili truly their own.

Instructions

Get your pot warm and ready:

Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers slightly. This takes just about a minute, and you'll know it's ready when you can smell the oil warming up.

Build the flavor base:

Add the diced onion and jalapeño, letting them soften for 3 to 4 minutes while you stir occasionally. You want them to start turning translucent at the edges, which means they're releasing their sweetness into the oil.

Welcome the garlic:

Stir in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't stick or brown. Your kitchen will smell incredible at this moment, and that's exactly how you know you're on the right track.

Combine everything:

Add the chicken breasts, white beans, corn, diced green chiles, chicken broth, and all the spices (cumin, oregano, chili powder, cayenne if using, salt, and pepper) to the pot and stir well. The pot will look full, but that's perfect because everything cooks down together.

Let it bubble:

Bring the mixture to a boil over medium-high heat, which takes about 5 minutes, then immediately lower the heat to a gentle simmer. You want lazy bubbles breaking the surface, not an aggressive rolling boil.

Cook the chicken through:

Simmer uncovered for 20 to 25 minutes until the chicken is completely cooked through. You can check by cutting the thickest piece; if no pink remains in the center, you're good to go.

Shred and return:

Remove the cooked chicken with tongs or a slotted spoon and place it on a cutting board. Using two forks, pull the chicken apart into shreds, which feels oddly meditative, and then return all the shredded chicken back to the simmering pot.

Create the creamy magic:

Stir in the softened, cubed cream cheese and the heavy cream (or half-and-half), then simmer for another 5 minutes while stirring occasionally. Watch as the cream cheese melts into the broth, transforming it into something silky and luxurious.

Taste and adjust:

Sample a spoonful and adjust the salt, pepper, or spices to your preference. This is your moment to make it exactly as you like it.

Serve with joy:

Ladle the chili into bowls and top with fresh cilantro, sliced green onions, shredded cheese, and a squeeze of lime if you have it. Let people customize their own bowls because that's where the real fun happens.

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My neighbor brought over a bowl of this on the evening I moved into my new apartment, and I sat on a cardboard box eating warm spoonful after warm spoonful while staring at empty walls. That meal felt like her way of saying welcome without saying much of anything, and it reminded me that sometimes the kindest thing you can do is show up with something that nourishes.

When You Want to Make It Even Richer

If you're feeling decadent, stir in a can of drained white hominy after you add the cream cheese. The corn and hominy together create this wonderful sweetness that plays against the spices, and suddenly the chili tastes like you've been tending a pot all afternoon. I learned this trick from my friend Marcus, who swears by it during cold snaps.

Playing with Heat and Flavor

The beauty of this recipe is how flexible it is when it comes to spice levels. If you're cooking for people who don't like heat, skip the jalapeño and cayenne entirely and let the green chiles do the gentle lifting. If you're making it for friends who like things fiery, double the jalapeño, keep those seeds in, and add the full cayenne without hesitation.

Shortcuts and Smart Swaps

On nights when I don't have the energy to simmer chicken, I grab a rotisserie chicken from the grocery store and shred it, then add it to the pot right after the initial broth comes to a boil. You save nearly 30 minutes, and honestly, nobody can taste the difference. Serve this alongside cornbread to soak up every drop of broth, or with tortilla chips if you want something to crunch through.

• A rotisserie chicken saves you time without sacrificing flavor or texture.
• Cornbread or tortilla chips become essential when you realize how much broth you'll want to capture.
• Leftover chili freezes beautifully for up to three months, making this a perfect make-ahead meal.

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This chili has become my go-to when I want to feed people something that feels generous and warm without requiring my full attention all day. There's something about spooning it into bowls and watching everyone personalize their own with toppings that makes even an ordinary Tuesday night feel like an occasion.

Recipe Questions & Answers

→ Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What can I substitute for the cream cheese?

You can use an equal amount of sour cream, Greek yogurt, or additional heavy cream. For a dairy-free version, coconut cream works well and adds a subtle sweetness.

→ How can I make this chili spicier?

Increase the amount of jalapeño, add more cayenne pepper, or include a diced habanero. You can also use hot sauce or add diced peppers with the seeds intact.

→ Can I use dried beans instead of canned?

Absolutely. Soak 1 cup of dried white beans overnight, then cook them separately until tender before adding to the chili. This will extend the total preparation time significantly.

→ What toppings work best with this chili?

Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, avocado slices, crushed tortilla chips, and a squeeze of fresh lime juice all complement the flavors beautifully.