White Chicken Chili Recipe
Creamy white chicken chili with tender shredded chicken, cannellini beans, mild green chiles and a smooth cream cheese finish.
Contains: Milk
Chicken broth and canned green chiles can vary by brand. Check the labels of the products you use if you need to avoid gluten or other allergens.
WHY IT WORKS
Why This Recipe Works
01
Build Creaminess Naturally
Mashed white beans thicken the broth while cream cheese adds a smooth finish, so the chili stays creamy without a flour-based roux.
02
Simmer the Chicken Gently
Cooking the chicken at a gentle simmer keeps it tender while it absorbs flavor from the broth, green chiles and aromatics.
03
Keep the Flavor Balanced
Mild green chiles, cumin and oregano give the chili warmth and depth without pushing it into the separate spicy or Southwestern variations.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Tools
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Method
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Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the onion and cook for about 5 to 6 minutes, stirring occasionally, until softened but not browned.
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Add the garlic, cumin, oregano, salt and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
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Pour in the chicken broth, then stir in the cannellini beans and diced green chiles. Nestle the chicken breasts into the liquid and bring the pot to a gentle simmer.
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Partially cover and simmer gently for about 15 to 18 minutes, turning the chicken once if the pieces are thick, until the thickest part reaches 165°F on a food thermometer.
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Transfer the chicken to a plate. Mash roughly one-quarter of the beans against the side of the pot with a potato masher or sturdy fork, leaving the rest whole. Shred the chicken with two forks.
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Reduce the heat to low. Add the cream cheese and stir for about 3 to 5 minutes, until it has melted into the broth. Return the shredded chicken to the pot and simmer gently for another 2 minutes, just until hot throughout.
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Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning if needed. Serve hot with chopped cilantro, if using.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Before shredding, check the thickest part of the chicken with a food thermometer and cook until it reaches the stated temperature.
Make Ahead
Cook the chili completely, cool it promptly, cover and refrigerate it for up to 3 days. Reheat gently over low heat, stirring often and adding a splash of broth if it has thickened.
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Recipe Notes
Ingredient Notes
Cannellini beans give the chili body while still leaving plenty of whole beans for texture. Full-fat cream cheese melts most smoothly when softened and added over low heat; hard boiling after it is added can make the broth look less creamy.
Useful Substitutions
Great Northern beans can replace the cannellini beans in the same quantity. Boneless, skinless chicken thighs can replace the breasts; simmer them until they reach 165°F before shredding.
INGREDIENT QUALITY
Quality Note
Keep the chili at a gentle simmer after adding the cream cheese. Hard boiling can make the dairy separate and can toughen the chicken; low heat keeps the broth smoother and the shredded chicken tender.
SPEND LESS
Cost-Saving Tip
Compare chicken by price per pound and canned beans by unit price. If a larger pack of chicken is better value, portion and freeze the extra for another meal rather than changing the amount used in this chili.
COOKING TIPS
Tips
Mash Some of the Beans
Mashing roughly one-quarter of the beans thickens the broth without adding flour and keeps the chili creamy rather than watery.
Keep It at a Gentle Simmer
A vigorous boil can toughen the chicken and make the cream cheese separate. Keep the pot at a steady, gentle simmer instead.
Soften the Cream Cheese
Softened cream cheese melts into the hot broth much more easily. Add it in small pieces over low heat and stir until the broth is smooth.
Add Lime at the End
Stir in the lime juice after the chili comes off the heat so its fresh acidity stays noticeable against the creamy broth.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the chili promptly, refrigerate it in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
Freeze cooled chili in airtight portions for up to about 3 months. The dairy may separate slightly after thawing, so thaw overnight in the refrigerator and reheat gently while stirring.
Reheat on the Stovetop
Warm the chili in a saucepan over low to medium-low heat, stirring often. Add a small splash of broth if it has thickened and heat until it reaches 165°F.
Reheat in the Microwave
Heat individual portions in short intervals, stirring between each one, until the chili is hot throughout and reaches 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
White Chicken Chili FAQs
How do I thicken white chicken chili without flour?
Mash roughly one-quarter of the beans before adding the cream cheese. The mashed beans release starch into the broth and thicken it naturally while leaving plenty of whole beans for texture.
Can I use rotisserie chicken?
Yes. Skip simmering raw chicken in the broth and add about 4 US cups of shredded cooked chicken after the beans and green chiles have simmered for about 10 minutes. Heat it through before adding the cream cheese.
Can I use chicken thighs instead of breasts?
Yes. Use the same weight of boneless, skinless chicken thighs and simmer them until the thickest pieces reach 165°F before shredding.
Is this white chicken chili spicy?
No. Mild diced green chiles add flavor with only gentle heat. If you want a hotter bowl, add hot sauce or sliced jalapeño to individual servings rather than changing the base recipe.
Can I make white chicken chili ahead of time?
Yes. Cook the chili completely, cool it promptly and refrigerate it in a covered container for up to 3 days. Reheat it gently over low heat, stirring often and adding a splash of broth if it has thickened.
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