White chicken chili
Creamy white chicken chili with shredded chicken, white beans, green chiles and corn in a cumin-spiced broth, made creamy with cream cheese. One pot, 50 minutes.
20% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 40 min
- Serves
- 6
- Calories
- 365
- Protein
- 36 g
- Per serving
- $2.41
Why this recipe works
White chicken chili trades the tomatoes and beef of classic chili for chicken, white beans and mild green chiles in a creamy broth. It's milder than red chili and ready in under an hour, so it's an easy weeknight dinner or game-day pot.
- Mashing a cup of the beans thickens the chili naturally, so it's creamy without flour.
- Simmering the chicken breasts whole in the broth keeps them juicy and adds flavor to the broth.
- Cream cheese melted in at the end gives a rich, tangy creaminess that holds together when you reheat it.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
- Potato masher or fork
Method
Tap a step number to mark it done.
Soften the aromatics
Heat the oil in a large pot over medium heat. Cook the onion 5 minutes, until soft. Add the garlic, cumin, oregano and chili powder and stir 1 minute, until fragrant.
Poach the chicken
Add the green chiles, broth and whole chicken breasts. Bring to a boil, then cover and simmer on low for 15 to 20 minutes, until the chicken reaches 165°F.
Shred and add beans
Lift out the chicken and shred it with two forks. Meanwhile, mash 1 cup of the beans in a bowl. Add the whole and mashed beans, corn and shredded chicken to the pot and simmer 10 minutes, until thickened.
Make it creamy
Lower the heat and stir in the cream cheese until completely melted, about 2 minutes. Stir in the lime juice, salt and cilantro, and taste for seasoning.
Serve
Ladle into bowls and top with cheese, avocado, jalapeño and crushed tortilla chips.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- For more heat, add a diced jalapeño with the onion or use 'hot' green chiles.
- In a hurry, use 4 cups shredded rotisserie chicken and simmer the broth just 10 minutes before adding everything else.
- Leftovers thicken overnight; loosen with a splash of broth when reheating. It freezes well for up to 3 months.
Nutrition per serving
365 calories
$2.41 estimated cost per serving
Where the calories come from
| Protein | 40% of calories | 36 g |
|---|---|---|
| Carbs | 31% of calories | 28 g |
| Fat | 30% of calories | 12 g |
| Fiber | 5 g | |
| Sodium | 1070 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you thicken white chicken chili?
Mash some of the beans and stir them back in, or simmer the chili uncovered for a few more minutes. Cream cheese also adds body.
Can I make white chicken chili in a slow cooker?
Yes. Put everything except the cream cheese, lime and cilantro in the slow cooker and cook on low for 6 hours. Shred the chicken, then stir in the rest.
Is white chicken chili spicy?
It's mild. Canned green chiles add flavor rather than heat, and chili powder adds just a hint; add jalapeño for more kick.
