White Chicken Chili Recipe That Everyone Will Ask For: The Creamy, Cozy Pot You’ll Brag About

If your weeknight dinners feel like reruns, this chili is the plot twist. It’s creamy without being heavy, bold without being spicy-for-the-sake-of-spicy, and fast enough to beat takeout. One pot, big flavor, and leftovers that somehow taste even better—like the universe saying “you’re welcome.” Make it once, and your group chat will start asking for “that white chili.” When the compliments roll in, just nod like you do this every Tuesday.

Why You’ll Love This Recipe

• Ridiculously flavorful, minimal effort: Rotisserie chicken plus pantry staples equals chef-level results with almost zero stress.
• Velvety and hearty: Creamy broth loaded with beans, tender chicken, and warm spices—comfort in a bowl.
• Faster than traditional chili: Ready in about 35 minutes, and it still tastes simmered-all-day good.
• Customizable heat: Mild for the kids, jalapeño-laced for the spice squad—your call.
• Meal prep gold: Stores well, reheats like a dream, and freezes beautifully.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (or 1 green bell pepper)
• 1–2 jalapeños, seeded and minced (optional, for heat)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional, for warmth)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 1 can (4 oz) diced green chiles, mild or hot
• 3 cups cooked shredded chicken (rotisserie is perfect)
• 1/2 cup cream cheese, softened (or sub 3/4 cup sour cream or Greek yogurt)
• 1/2 cup heavy cream (or half-and-half)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro, plus more for garnish
• Optional toppings: shredded Monterey Jack or pepper jack, sliced avocado, tortilla strips or chips, extra lime wedges, hot sauce

The Method – Instructions

1. Sweat the aromatics: Heat olive oil in a large pot over medium.

   Add onion, poblano, and jalapeño. Cook 5–6 minutes until softened and fragrant.

2. Add garlic and spices: Stir in garlic, cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper. Cook 1 minute, stirring, until the spices bloom.
3. Build the base: Pour in chicken broth, green chiles, and one can of beans.

   Bring to a gentle simmer.

4. Blend for body: Using an immersion blender, blend the pot for 5–10 seconds to slightly thicken. No immersion blender? Mash the second can of beans in a bowl and add later.

   FYI, this step is the secret to that silky texture.

5. Add the chicken and remaining beans: Stir in shredded chicken and the second can of beans (whole or lightly mashed). Simmer 10–12 minutes to meld flavors.
6. Make it creamy: Reduce heat to low. Stir in cream cheese until melted and smooth, then add heavy cream.

   Do not boil—keep it steamy-hot, not bubbling.

7. Finish and brighten: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat levels. Want more kick?

   Add a dash of hot sauce.

8. Serve like you mean it: Ladle into bowls and top with cheese, avocado, tortilla strips, and extra cilantro. A squeeze of lime never hurt anybody.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Skip the fresh cilantro and dairy when freezing for best texture. Freeze up to 3 months.

  Reheat gently and stir in cream/cream cheese and cilantro at the end.

• Reheat: Warm on the stovetop over medium-low, stirring occasionally. If it thickens, splash in a bit of broth or water.

Why This is Good for You

• Lean protein: Chicken packs in satisfying protein to keep you full and focused.
• Fiber-rich beans: Cannellini beans bring fiber for gut health and steady energy.
• Balanced comfort: Cream adds richness, but the broth-and-bean base keeps it lighter than you’d expect.
• Spice benefits: Cumin, coriander, and chiles deliver antioxidants and that “wow, I feel alive” warmth.

Avoid These Mistakes

• Boiling after adding dairy: High heat will cause curdling. Keep it just below a simmer once cream or cream cheese is in.
• Skipping the bean-thickening step: Blending or mashing beans is what gives the chili body without flour or cornstarch.
• Under-seasoning: Taste at the end—beans soak up salt.

  A final pinch of salt and splash of lime makes flavors pop.

• Overloading the heat: Adding multiple hot elements (jalapeño + hot green chiles + hot sauce) can hijack the dish. Build slowly.
• Dry chicken: If using leftover chicken, stir it in later so it warms gently and stays tender.

Alternatives

• Slow cooker: Add everything except dairy and lime. Cook on Low 4–6 hours.

  Stir in cream cheese, cream, lime, and cilantro at the end.

• Instant Pot: Sauté aromatics and spices. Add broth, green chiles, one can of beans, and raw chicken breasts (1.5 lbs). Pressure cook 12 minutes; quick release, shred chicken, add back with remaining beans.

  Stir in dairy, lime, and cilantro on Keep Warm.

• Dairy-free: Use full-fat coconut milk instead of cream, and skip cream cheese (or use a dairy-free alternative). Flavor stays lush.
• Veggie version: Swap chicken for 2 extra cans of beans or 2 cups chopped cauliflower + 1 cup corn. Use vegetable broth.
• No jalapeño? Use a pinch of red pepper flakes or a dash of hot sauce at the end.
• Cheese swap: Monterey Jack is classic; pepper jack for heat; a little white cheddar for sharpness.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Simmer 1.5 pounds of chicken breasts or thighs in the broth after step 3 until cooked through (about 12–15 minutes), remove, shred, and return to the pot before adding dairy.

How do I make it thicker?

Mash an extra half-can of beans and stir in, or let it simmer a few more minutes uncovered. You can also whisk 1 teaspoon cornstarch with 1 tablespoon cream and add at the end—bring to a gentle simmer to activate.

Is it spicy?

It’s as mild or fiery as you make it. Use mild green chiles and skip jalapeños for kid-friendly.

Want heat? Keep the jalapeño seeds or add a splash of hot sauce. IMO, a little kick makes it sing.

Can I make it ahead?

Absolutely.

It actually tastes better the next day as the flavors mingle. Reheat gently and refresh with a squeeze of lime and a handful of cilantro.

What if I don’t have cannellini beans?

Great northern beans work perfectly. Navy beans are fine too, just a bit smaller and creamier.

Avoid kidney beans if you want to keep the “white” chili vibe.

How can I reduce the calories?

Swap heavy cream for half-and-half or evaporated milk and use reduced-fat cream cheese or Greek yogurt. Keep the flavor by not skimping on spices and lime.

What toppings are best?

Monterey Jack or pepper jack, avocado slices, tortilla strips, extra cilantro, and lime wedges. A dollop of Greek yogurt can stand in for sour cream.

Game over.

In Conclusion

This White Chicken Chili is the rare weeknight hero: quick, creamy, and bold enough to impress your pickiest friend. It’s flexible, budget-friendly, and dangerously craveable—aka the recipe people will DM you about. Keep the ingredients on standby, and you’ll always have a crowd-pleaser ready to go.

One pot, big flavor, zero regrets—save this so you can “casually” pull it off again and again.