Delicious White Chicken Chili

This white chicken chili has become my cold-weather salvation, offering the perfect balance of creaminess and flavor when the temperature drops. Unlike traditional red chili, this lighter version delivers all the comfort without weighing you down.

I discovered this recipe during a particularly harsh winter when I was craving something different from my usual soup rotation. Now it's requested at every family gathering from October through March, and my brother even asks for a container to take home.

Ingredients

• Shredded chicken: provides lean protein and hearty texture use rotisserie chicken for maximum flavor and convenience
• White beans: deliver creaminess and fiber choose cannellini for their buttery texture or navy beans for a firmer bite
• Green chilies: add mild heat without overwhelming the dish look for fire roasted varieties for enhanced smoky notes
• Cream cheese: creates the signature velvety base make sure it's fully softened for easier incorporation
• Heavy cream: balances the spices with rich smoothness a little goes a long way
• Chicken broth: forms the flavorful foundation homemade offers deeper flavor but quality store bought works beautifully
• Corn: adds subtle sweetness and texture fresh is wonderful in summer but frozen works year round
• Spice blend: cumin chili powder and smoked paprika create depth without overpowering the delicate flavors

Step-by-Step Instructions

Build the Flavor Base:

Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until translucent but not browned. Add the minced garlic during the last 30 seconds to prevent burning. This aromatic foundation will infuse the entire chili.

Layer the Spices:

Add green chilies, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Cook for 1 minute while stirring constantly. This blooms the spices, releasing their essential oils and maximizing their flavor potential before adding any liquid.

Create the Broth:

Pour in the chicken broth and bring everything to a gentle simmer. The liquid should be steaming with small bubbles around the edge, not a rolling boil. This gentle heat preserves the delicate flavors.

Add Main Components:

Stir in the shredded chicken, drained and rinsed white beans, and corn if using. Simmer uncovered for 15 to 20 minutes, allowing the flavors to marry while some liquid reduces, concentrating the taste. Stir occasionally to prevent sticking.

Achieve Creamy Perfection:

Reduce heat to low. Add cream cheese in small pieces, stirring after each addition until completely melted and incorporated. Pour in the heavy cream, stirring gently to combine. Let simmer for 2 to 3 more minutes until slightly thickened. The chili should coat the back of a spoon but still be pourable.

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My absolute favorite thing about this recipe is how the cream cheese completely transforms the texture. The first time I made it for my family, my daughter who normally pushes soup aside asked for seconds and then declared it better than mac and cheese. That might be the highest compliment a seven year old can give.

Storing Leftovers

White chicken chili actually improves overnight as the flavors meld together in the refrigerator. Store in airtight containers for up to 4 days. When reheating, do so gently over medium low heat, stirring occasionally to prevent separation. Add a splash of chicken broth if the chili has thickened too much during storage. The texture may change slightly as the beans continue to absorb liquid, creating an even creamier consistency.

Make It Your Own

This recipe welcomes customization based on what you have available. No heavy cream? Substitute half and half or even whole milk for a lighter version. Vegetarian guests? Skip the chicken and double the beans, using vegetable broth instead of chicken. For a dairy free option, replace cream cheese with pureed white beans and use coconut cream instead of heavy cream. The spice level can be adjusted by adding a diced jalapeño with seeds for significant heat or a pinch of cayenne for a slow burn.

Toppings Bar Inspiration

Elevate your white chicken chili experience by setting up a toppings bar that allows everyone to customize their bowl. Offer shredded Monterey Jack cheese that melts beautifully into the hot chili. Diced avocado adds creamy richness and healthy fats. Fresh lime wedges brighten the entire dish with acidity that cuts through the creaminess. Crushed tortilla chips provide welcome crunch. Sliced green onions, chopped cilantro, and a dollop of sour cream complete the experience, turning a simple chili into an interactive meal that pleases everyone at the table.

Frequently Asked Questions

→ Can I make this dish spicier?

Yes, you can increase the spice level by adding jalapeños, cayenne pepper, or extra chili powder.

→ What toppings go well with this dish?

Chopped cilantro, shredded cheese, and a squeeze of lime are excellent toppings to enhance the flavors.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saver and works perfectly in this dish.

→ Is there a substitute for cream cheese?

You can use full-fat Greek yogurt or sour cream as a substitute for cream cheese.

→ How can I thicken the broth?

Mashing a portion of the beans or simmering it longer can help thicken the consistency.