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A close-up shot of creamy White Chicken Chili, showcasing its vibrant colors and inviting texture.

ULTIMATE WHITE CHICKEN CHILI

This recipe delivers a creamy, flavorful white chicken chili with a balanced blend of spices and textures. It focuses on building a rich broth and using techniques to achieve perfect creaminess without a heavy or greasy feel. Top with your favorite garnishes for a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper or more, to taste
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs or a combination
  • 4 ounces cream cheese, softened
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/2 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • Optional toppings: shredded Monterey Jack cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped cilantro
  • Optional toppings: avocado slices
  • Optional toppings: lime wedges

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • small bowl
  • whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, garlic, bell pepper, and poblano pepper and cook until softened, about 5-7 minutes.
  3. Stir in the cumin, oregano, coriander, and cayenne pepper. Cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth and bring to a simmer.
  5. Add the shredded chicken and 1 can of the rinsed and drained Great Northern beans.
  6. Using an immersion blender, carefully puree about 1 cup of the chili. Alternatively, transfer 1 cup of the chili to a blender and puree until smooth. Return the pureed mixture to the pot.
  7. Add the remaining can of rinsed and drained Great Northern beans.
  8. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
  9. In a small bowl, whisk together the cornstarch and water to form a slurry.
  10. Stir the cornstarch slurry into the chili. Bring the chili back to a gentle simmer and cook for 2-3 minutes, until slightly thickened.
  11. Stir in the softened cream cheese until melted and smooth.
  12. Stir in the heavy cream. Season with salt and pepper to taste.
  13. Ladle the white chicken chili into bowls and garnish with your favorite toppings, such as shredded Monterey Jack cheese, sour cream, chopped cilantro, avocado slices, and lime wedges.

Notes

For a richer flavor, use homemade chicken broth. You can substitute cannellini beans for Great Northern beans. To make ahead, prepare the chili and store it in the refrigerator for up to 3 days. Reheat gently before serving. For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. If you don't have heavy cream, you can use half-and-half, but the chili will be slightly less creamy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This chili freezes well for up to 2 months.