Creamy White Chicken Chili With Beans and Green Chiles

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 lb boneless skinless chicken breasts or thighs
• 2 cans (15 oz each) white beans, rinsed and drained
• 1 can (4 oz) mild diced green chiles
• 4 cups low-sodium chicken broth
• 1 cup frozen corn (optional)
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp mild chili powder
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 4 oz cream cheese, cubed
• 1 cup half-and-half or heavy cream
• 1 cup shredded Monterey Jack cheese, divided
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Do This

• 1. Sauté onion in olive oil over medium heat for 5 minutes, then add garlic and cook 1 minute.
• 2. Stir in cumin, oregano, chili powder, salt, and pepper; toast 1 minute until fragrant.
• 3. Add broth, beans, green chiles, corn (if using), and whole chicken pieces; bring to a gentle simmer and cook 20 minutes, until chicken is cooked through (165°F / 74°C).
• 4. Remove chicken to a plate and shred; lightly mash some beans in the pot to thicken the chili.
• 5. Stir in cream cheese, half-and-half, and half the Monterey Jack over low heat until smooth and creamy.
• 6. Return shredded chicken to the pot and simmer 5 minutes on low, stirring often.
• 7. Turn off heat; stir in lime juice and cilantro. Taste and adjust seasoning, then serve hot with extra cheese and your favorite toppings.

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Why You’ll Love This Recipe

• Creamy, cozy, and mild enough for the whole family, but still full of flavor from warm spices and green chiles.
• Uses pantry staples like canned beans and broth, plus fresh aromatics, for an easy weeknight-friendly pot.
• Thick and hearty from mashed white beans instead of relying only on heavy cream.
• Flexible: make it on the stovetop with raw chicken or shortcut with rotisserie chicken when you are in a hurry.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic, 1 lime, fresh cilantro, (optional) 1 poblano pepper, (optional) 1 jalapeño, (optional) green onions, avocado, extra limes for serving
• Dairy: Cream cheese (4 oz), half-and-half or heavy cream (1 cup), shredded Monterey Jack cheese (1 cup), (optional) sour cream for serving
• Pantry: Olive oil, 2 cans white beans (great northern or cannellini), 1 can mild diced green chiles, low-sodium chicken broth, frozen corn (optional), kosher salt, black pepper, ground cumin, dried oregano, mild chili powder, (optional) tortilla chips for serving

Full Ingredients

For the White Chicken Chili

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 1/2 lb boneless skinless chicken breasts or thighs (about 3–4 pieces)
• 2 cans (15 oz each) white beans (great northern, cannellini, or navy), rinsed and drained
• 1 can (4 oz) mild diced green chiles
• 1 cup frozen corn kernels (optional but delicious)
• 4 cups low-sodium chicken broth
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp mild chili powder
• 1/4 tsp ground black pepper
• 1 1/2 tsp kosher salt, plus more to taste (or 1 tsp table salt)
• 4 oz cream cheese, softened slightly and cut into small cubes
• 1 cup half-and-half or heavy cream
• 1 cup shredded Monterey Jack cheese, divided (1/2 cup for the chili, 1/2 cup for topping)
• 2 tbsp fresh lime juice (about 1 lime), plus extra lime wedges for serving
• 1/4 cup fresh cilantro leaves, chopped

Optional Extra Aromatics (Nice but Not Required)

• 1 medium poblano pepper, seeded and diced (adds flavor without much heat)
• 1 small jalapeño, seeded and minced (for a gentle kick; leave out for very mild chili)

For Serving (Optional Toppings)

• Remaining 1/2 cup shredded Monterey Jack cheese
• Additional chopped fresh cilantro
• Sour cream or plain Greek yogurt
• Diced avocado
• Sliced green onions
• Crushed tortilla chips or warm tortillas
• Lime wedges

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion, mince the garlic, and, if using, dice the poblano and mince the jalapeño. Pat the chicken dry with paper towels and, if the pieces are very thick, cut them in half lengthwise so they cook more evenly. Cube the cream cheese and measure out all spices, broth, beans, and dairy so they are ready to go. This makes the cooking process smoother and helps prevent overcooking.

Step 2: Sauté the aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat (about 325–350°F / 165–175°C on an infrared thermometer) until it shimmers. Add the diced onion (and poblano, if using). Cook, stirring occasionally, for 5–7 minutes until the onion is soft and translucent around the edges. Add the minced garlic (and jalapeño, if using) and cook for 1 minute more, stirring frequently, until fragrant. Do not let the garlic brown.

Step 3: Bloom the spices

Sprinkle in the ground cumin, dried oregano, mild chili powder, black pepper, and 1 1/2 tsp kosher salt. Stir continuously for about 1 minute. This step lightly toasts the spices in the oil and wakes up their flavor. The mixture should smell warm and fragrant but not scorched. If the pot looks very dry, you can add another teaspoon of oil.

Step 4: Build the chili base and simmer the chicken

Pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot. Add the rinsed and drained white beans, diced green chiles (with their juices), and frozen corn if you are using it. Stir to combine everything, then nestle the chicken pieces down into the liquid so they are mostly submerged.

Increase the heat to medium-high and bring the chili just up to a gentle simmer (small, steady bubbles; about 200°F / 93°C). As soon as it reaches a simmer, reduce the heat to low or medium-low to maintain that gentle simmer. Cover the pot with the lid slightly ajar and cook for 18–22 minutes, or until the chicken is cooked through and registers 165°F / 74°C in the thickest part.

Step 5: Shred the chicken and thicken with beans

Use tongs to transfer the cooked chicken to a cutting board. Let it rest for 3–5 minutes, then shred it with two forks into bite-sized pieces. While the chicken rests, use the back of a spoon or a potato masher to lightly mash about 1 cup of the beans right in the pot. This thickens the chili naturally and gives it a creamy texture even before adding dairy.

Step 6: Make it creamy

Turn the heat to low. Add the cubed cream cheese to the pot and stir slowly until it is mostly melted and incorporated, 2–3 minutes. Pour in the half-and-half (or heavy cream) and add 1/2 cup of the shredded Monterey Jack cheese. Stir gently and continuously for another 2–4 minutes over low heat until the cheese is melted and the chili looks smooth and creamy. Avoid letting it come to a hard boil at this stage to prevent the dairy from separating.

Return the shredded chicken and any accumulated juices on the cutting board to the pot. Stir to distribute evenly, and let the chili warm through at a very gentle simmer for 5 minutes, stirring occasionally.

Step 7: Finish with fresh flavor and serve

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste the chili and add more salt, pepper, or lime juice as needed, adjusting to your preference. If the chili is thicker than you like, stir in an extra 1/4–1/2 cup of warm chicken broth or water; if it is thinner than you prefer, let it sit uncovered on low heat for a few more minutes, stirring now and then, until it reaches your desired consistency.

Ladle the white chicken chili into warm bowls and top with the remaining shredded Monterey Jack, extra cilantro, a dollop of sour cream, diced avocado, sliced green onions, crushed tortilla chips, and lime wedges on the side. Serve hot.

Pro Tips

• Keep it gentle once dairy is added. After the cream cheese, half-and-half, and cheese go in, keep the heat on low and avoid boiling. A gentle simmer keeps the chili silky instead of grainy.
• Adjust thickness easily. For thicker chili, mash more beans or simmer uncovered a few extra minutes. For a looser, soupier bowl, add warm broth a little at a time.
• Use rotisserie chicken as a shortcut. Substitute 3 cups shredded cooked chicken for the raw chicken. Stir it in at the same time as the dairy and simmer just until heated through.
• Control the heat level. For ultra-mild chili, skip the jalapeño and use only mild green chiles. For more kick, add a second jalapeño or use Pepper Jack cheese instead of Monterey Jack.
• Let it rest before serving. If time allows, take the pot off the heat and let it sit, covered, for 10 minutes. The flavors meld and the texture becomes even creamier.

Variations

• Slow Cooker White Chicken Chili: Sauté the onion, garlic, and spices on the stovetop, then transfer to a slow cooker along with the beans, green chiles, corn, broth, and raw chicken. Cook on Low for 6–7 hours or High for 3–4 hours, shred the chicken, then stir in the cream cheese, half-and-half, and cheese on Low until melted. Finish with lime and cilantro.
• Veggie-Loaded Version: Add 1 diced bell pepper and 1–2 diced carrots with the onion, and a couple of handfuls of baby spinach during the final 5 minutes of cooking until wilted.
• Lighter Dairy Choice: Use 4 oz light cream cheese and swap the half-and-half for 1 cup whole milk. The chili will be a bit less rich but still creamy and comforting.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot but not boiling. Add a splash of broth or milk if it has thickened too much in the fridge.

For longer storage, you can freeze the chili for up to 2–3 months. Because it contains dairy, it may separate slightly after thawing. To minimize this, cool it completely before freezing, and reheat very gently, whisking or stirring often; add a bit of fresh cream or milk to bring it back together.

To make ahead, you can cook the chili base (through the end of Step 5, before adding the cream and cheese), cool it, and refrigerate up to 2 days. When ready to serve, rewarm the base, then add the cream cheese, half-and-half, and cheese, and finish with lime and cilantro for the freshest flavor and best texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 430 calories, 35 g protein, 20 g fat, 26 g carbohydrates, 6 g fiber, and 900 mg sodium (assuming low-sodium broth and kosher salt as listed). Actual nutrition will vary based on specific ingredients, brands, and optional add-ins.