Save to Pinterest This creamy white chili combines tender chicken breast, Great Northern beans, and mild green chiles in a warming broth enriched with cream cheese and sour cream. Aromatics like garlic, onion, and a blend of cumin, oregano, and smoked paprika build deep flavor in just 50 minutes.
Sauté aromatics, brown the chicken, toast your spices, then simmer with beans and broth until cooked through. Finish by stirring in cream cheese for silkiness and sour cream for tang. Garnish with fresh cilantro, avocado, cheese, and lime for brightness.
Perfect for weeknight dinners, easily customizable with bean swaps, and naturally gluten-free. Serves six with optional rotisserie chicken shortcut available.
My kitchen filled with the unmistakable scent of toasting spices the first snowy evening I made this white chicken chili. We had just moved to Colorado, and the mountain chill had settled into our bones. I remember stirring the pot as steam clouded the windows, creating a cocoon of warmth that felt exactly like home should feel.
Last winter, I brought a thermos of this chili to my sons soccer tournament, and before I knew it, I was surrounded by freezing parents with pleading eyes and empty cups. I ladled out every last drop while fielding questions about the recipe, writing ingredients on the backs of tournament schedules and promising it was actually quite simple to make.
Ingredients
- Boneless, skinless chicken breasts: I prefer cutting the chicken before cooking rather than shredding it later, creating those perfect bite-sized morsels that soak up all the flavor without becoming stringy.
- Great Northern beans: Their mild flavor and creamy texture make them perfect sponges for the aromatic spices without competing with the chicken.
- Green chiles: The canned variety offers consistent mild heat and saves precious prep time without sacrificing that distinctive southwestern tang.
- Cream cheese: This unexpected ingredient creates a silky texture that elevates this from standard chili territory into something guests always ask about.
- Smoked paprika: Just a half teaspoon transforms the entire pot with a subtle smokiness that makes people wonder if you added bacon.
Instructions
- Sauté the aromatics:
- Heat olive oil in your Dutch oven until it shimmers, then add those diced onions and watch them turn translucent as they release their sweet aroma. When they start to look glassy around the edges, toss in the garlic and stir constantly so it becomes fragrant without burning.
- Brown the chicken:
- Add your bite-sized chicken pieces to the pot, giving them space to develop a light golden crust. Listen for that gentle sizzle that tells you the heat is just right, and resist the urge to stir too frequently.
- Toast the spice blend:
- This is where magic happens! Sprinkle in all those aromatic spices and stir continuously for a full minute, allowing the heat to wake up the essential oils in each spice. Your kitchen should fill with a warm, inviting scent that draws everyone in.
- Build the base:
- Pour in the chicken broth, watching how it deglazes the bottom of the pot, capturing all those flavorful bits. Add your beans and green chiles, then bring everything to a gentle bubble that promises good things to come.
- Transform with dairy:
- Once the chicken is tender, reduce the heat before adding cubed cream cheese, stirring until it creates ribbons of creaminess throughout the chili. Remove from heat completely before folding in the sour cream to prevent any chance of curdling.
Save to Pinterest The first time I made this for my father-in-law, a self-proclaimed traditional red chili purist, he skeptically accepted a small bowl. Minutes later, he was back in the kitchen ladling himself seconds, then quietly asking for the recipe while my mother-in-law shot me a knowing smile across the table.
Make-Ahead Options
Ive learned that this chili actually improves overnight as the spices meld into the beans and chicken. My Wednesday night strategy often involves making a double batch, serving half for dinner, then refrigerating the rest for an almost effortless Friday meal when everyones too tired to cook but still craving something homemade.
Serving Suggestions
Theres something about the textural contrast between the creamy chili and crunchy toppings that elevates this dish from everyday to memorable. My daughter creates what she calls chili mountains, starting with crushed tortilla chips at the base, then chili, followed by strategic peaks of cheese, avocado chunks, and cilantro that she arranges like tiny trees.
Variations To Try
Over the years, Ive played with this recipe depending on whats in my pantry and the season. During summer months, I often stir in fresh corn kernels sliced straight off the cob during the last few minutes of cooking for sweet pops of brightness.
- For an even richer version, substitute boneless chicken thighs for the breasts, which stay remarkably tender even with extended cooking.
- When serving spice-sensitive guests, I omit the cayenne and instead place a small dish of hot sauce on the table for individual heat adjustment.
- For a vegetarian adaptation, skip the chicken and double the beans, adding a diced zucchini and yellow squash for substance.
Save to Pinterest This white chicken chili has become more than just a recipe in our home, its a signal that comfort is coming. Whenever I start chopping onions for it, the family instinctively gravitates toward the kitchen, knowing that something worth gathering around is on its way.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of fresh?
-
Yes, rotisserie chicken saves time. Shred about 3 cups of cooked meat and add it after simmering the broth and beans, reducing the total cooking time to about 30 minutes.
- → What beans work best?
-
Great Northern beans are ideal for their mild, creamy texture. Cannellini or navy beans are excellent substitutes with similar flavor profiles and cooking times.
- → How do I make it extra creamy?
-
Mash some of the beans before adding them to release their starches, which naturally thickens the broth. You can also increase cream cheese to 5 oz or add an extra tablespoon of sour cream.
- → Is this truly gluten-free?
-
As written, yes. However, verify your chicken broth label and any cheese toppings, as some brands contain hidden gluten. Always read packaging if you have celiac disease or gluten sensitivity.
- → What wine or beer pairs well with this?
-
An off-dry Riesling complements the cream and mild heat beautifully. For beer, a cold Mexican lager with its clean, crisp profile balances the richness.
- → Can I make this ahead?
-
Absolutely. Prepare through step 5, then cool and refrigerate for up to 3 days. Reheat gently on the stovetop, then add cream cheese and sour cream just before serving to maintain the best texture.
