The Ultimate White Chicken Chili Recipe

I’m sharing my Ultimate White Chicken Chili, the BEST of the BEST White Chili, ready to eat in under 20 minutes.

I almost didn’t believe a White Chili could be this fast or this bold, but here we are. I toss in a few minced jalapeños for a zip that wakes up everything, and a little cream cheese that makes the broth oddly silky without being heavy.

It hits every spot I want on a busy night, but it’s not trying too hard, you know? I love that it’s ready in under 20 minutes, seriously.

My taste buds did a double take the first time, and I had to shove a bowl at a friend so they’d believe me.

Ingredients

• Great northern beans: creamy, packed with fiber and protein, keeps soup hearty and filling.
• Cooked shredded chicken: lean protein, makes it satisfying and helps thicken broth a bit.
• Cream cheese and half and half: adds silky richness and mellow tang, not too sweet.
• Jalapeños: bring bright, sharp heat; use less if you cant handle spice.
• Lime juice: cuts through richness with zesty acidity, brightens every bite instantly.
• Fresh cilantro: herbal, citrusy finish, adds freshness and a little green color.
• Onion and garlic: aromatic base, gives savory backbone and slight sweetness when softened.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and minced (use 1 for mild)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 2 teaspoon kosher salt plus more to taste
• 1 2 teaspoon black pepper
• 1 4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 2 (4 ounce) cans diced green chiles
• 3 cups low sodium chicken broth
• 3 cups cooked shredded chicken, about 1 1 2 pounds rotisserie or cooked chicken breast
• 1 cup frozen corn optional
• 4 ounce cream cheese, softened
• 1 2 cup half and half or heavy cream
• 1 4 cup sour cream optional
• Juice of 1 lime
• 1 4 cup fresh cilantro, chopped
• 1 cup shredded Monterey Jack or pepper Jack cheese for serving
• Tortilla chips or strips for serving optional

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion, minced garlic and seeded minced jalapeños; cook, stirring, until the onion is soft and translucent, about 3 to 4 minutes.

2. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat; cook about 30 seconds till fragrant.

3. Add both 15 ounce cans of great northern beans, drained and rinsed, and both 4 ounce cans of diced green chiles; give it a quick stir and let everything warm for a minute.

4. Pour in 3 cups low sodium chicken broth and add the 3 cups cooked shredded chicken and 1 cup frozen corn if using; bring to a gentle simmer. If you want a thicker chili, mash about a cup of the beans right in the pot with a fork or use an immersion blender for a few pulses.

5. Reduce heat to medium low and simmer gently for 6 to 8 minutes to let flavors marry; stirring now and then so nothing sticks. Taste and adjust salt and pepper.

6. Lower heat to very low and stir in 4 ounces softened cream cheese until melted and smooth, then whisk in 1/2 cup half and half and 1/4 cup sour cream if using; heat only until warmed through, dont let it boil or the dairy can split.

7. Remove from heat, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro; these bright elements really make the chili pop.

8. Ladle into bowls and top with 1 cup shredded Monterey Jack or pepper Jack cheese and extra cilantro; serve with tortilla chips or strips for crunch.

9. Leftovers chill well and actually taste better next day; reheat gently on the stove and add a splash of broth if it gets too thick.

Equipment Needed

1. Large heavy bottomed pot, about 6 quart, for cooking the chili
2. Chef’s knife for chopping onion, jalapeños and cilantro
3. Cutting board
4. Wooden spoon or silicone spatula for stirring
5. Can opener and a small colander or strainer to drain and rinse the beans
6. Measuring spoons and measuring cups for spices and broth
7. Fork or potato masher or an immersion blender if you want to mash beans for a thicker chili
8. Whisk and ladle for finishing and serving, plus a small citrus juicer or reamer to squeeze the lime

dont forget a box grater or pre shredded cheese if you plan to top with freshly grated Monterey Jack, youll thank me later.

FAQ

The Ultimate White Chicken Chili Recipe Substitutions and Variations

• Great Northern beans: cannellini beans (nearest match), navy beans (smaller but similar), pinto beans (sweeter, earthier), or chickpeas for a firmer bite, but they’ll change texture so taste and adjust salt.
• Cooked shredded chicken: leftover roast turkey, canned chicken (drain well), shredded pork or rotisserie chicken if you used breasts earlier, or shredded firm tofu or pulled jackfruit for a vegetarian swap, add extra seasoning since non-chicken options need more flavor.
• Cream cheese: mascarpone (richer and smoother), full fat Greek yogurt thinned with a splash of milk (tangier), silken tofu blended for dairy free, or softened neufchatel as a lower fat direct swap.
• Jalapeños: serrano peppers for extra heat, poblano (or roasted poblano) for milder smoky flavor, canned diced green chiles for convenience, or chopped bell pepper plus a pinch of cayenne if you want no seeds or low heat.

Pro Tips

1) Bloom the spices early, not later. Toss the cumin and oregano into the hot oil for 20 to 30 seconds before adding the beans or broth, it wakes them up and the chili tastes way brighter. Dont let the garlic brown though or youll get a bitter bite.

2) Play with bean texture for body and interest. Mash about a cup of beans right in the pot or pulse briefly with an immersion blender for creaminess, but leave plenty whole so the soup still has bite. If leftovers get too thick, add a splash of broth when reheating instead of microwaving dry.

3) Treat the dairy gently. Soften the cream cheese fully and whisk the half and half in off the heat so it blends smooth; heat only until warm or the dairy might split. If it does curdle a little, a quick whisk with a tablespoon of hot broth usually brings it back together.

4) Finish smart to lift the whole bowl. Juice the lime and stir it in at the end, add chopped cilantro right before serving, and offer crunchy tortilla strips, diced avocado, or pickled onions on the side. If you want more smoke or depth, a small spoon of chipotle in adobo or smoked paprika changes everything, but add it slowly so you dont overpower the dish.

The Ultimate White Chicken Chili Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Ultimate White Chicken Chili, the BEST of the BEST White Chili, ready to eat in under 20 minutes.

Pin

Servings

6

servings

Calories

565

kcal

Equipment: 1. Large heavy bottomed pot, about 6 quart, for cooking the chili
2. Chef’s knife for chopping onion, jalapeños and cilantro
3. Cutting board
4. Wooden spoon or silicone spatula for stirring
5. Can opener and a small colander or strainer to drain and rinse the beans
6. Measuring spoons and measuring cups for spices and broth
7. Fork or potato masher or an immersion blender if you want to mash beans for a thicker chili
8. Whisk and ladle for finishing and serving, plus a small citrus juicer or reamer to squeeze the lime

dont forget a box grater or pre shredded cheese if you plan to top with freshly grated Monterey Jack, youll thank me later.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 jalapeños, seeded and minced (use 1 for mild)

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 2 teaspoon kosher salt plus more to taste

• 1 2 teaspoon black pepper

• 1 4 teaspoon cayenne pepper optional

• 2 (15 ounce) cans great northern beans, drained and rinsed

• 2 (4 ounce) cans diced green chiles

• 3 cups low sodium chicken broth

• 3 cups cooked shredded chicken, about 1 1 2 pounds rotisserie or cooked chicken breast

• 1 cup frozen corn optional

• 4 ounce cream cheese, softened

• 1 2 cup half and half or heavy cream

• 1 4 cup sour cream optional

• Juice of 1 lime

• 1 4 cup fresh cilantro, chopped

• 1 cup shredded Monterey Jack or pepper Jack cheese for serving

• Tortilla chips or strips for serving optional

Directions

• Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion, minced garlic and seeded minced jalapeños; cook, stirring, until the onion is soft and translucent, about 3 to 4 minutes.
• Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat; cook about 30 seconds till fragrant.
• Add both 15 ounce cans of great northern beans, drained and rinsed, and both 4 ounce cans of diced green chiles; give it a quick stir and let everything warm for a minute.
• Pour in 3 cups low sodium chicken broth and add the 3 cups cooked shredded chicken and 1 cup frozen corn if using; bring to a gentle simmer. If you want a thicker chili, mash about a cup of the beans right in the pot with a fork or use an immersion blender for a few pulses.
• Reduce heat to medium low and simmer gently for 6 to 8 minutes to let flavors marry; stirring now and then so nothing sticks. Taste and adjust salt and pepper.
• Lower heat to very low and stir in 4 ounces softened cream cheese until melted and smooth, then whisk in 1/2 cup half and half and 1/4 cup sour cream if using; heat only until warmed through, dont let it boil or the dairy can split.
• Remove from heat, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro; these bright elements really make the chili pop.
• Ladle into bowls and top with 1 cup shredded Monterey Jack or pepper Jack cheese and extra cilantro; serve with tortilla chips or strips for crunch.
• Leftovers chill well and actually taste better next day; reheat gently on the stove and add a splash of broth if it gets too thick.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 483g
• Total number of serves: 6
• Calories: 565kcal
• Fat: 24.5g
• Saturated Fat: 10.7g
• Trans Fat: 0.08g
• Polyunsaturated: 3g
• Monounsaturated: 10.8g
• Cholesterol: 133mg
• Sodium: 600mg
• Potassium: 660mg
• Carbohydrates: 29g
• Fiber: 7g
• Sugar: 3.3g
• Protein: 47.6g
• Vitamin A: 600IU
• Vitamin C: 10mg
• Calcium: 150mg
• Iron: 3.3mg