I perfected the Ultimate White Chicken Chili, and this White Chili, ready in under 20 minutes, hides deliciously surprising layers of creamy, bright, and smoky flavor.

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I didn’t think The Ultimate White Chicken Chili could actually live up to the hype, but wow it does. Made with rotisserie chicken and diced green chiles, this White Chili hits fast with big flavor and zero fuss.

It’s the kind of bowl that feels fancy but isn’t, the kind you’ll scrape clean while wondering why you waited so long to try it. Pair it with Delicious Cornbread and people will pretend they were just being polite when they ask for the recipe.

Me, I’ll be hiding the leftovers and pretending there weren’t any.

Ingredients

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Cannellini beans add fiber and protein, creamy texture that makes the chili feel hearty.
Shredded chicken brings lean protein, absorbs flavors, great for quick dinners or leftovers.
Cream cheese gives rich creaminess and body, mellowing spices and adding comforting fat.
Monterey Jack melts beautifully, mild tang, pepper Jack adds a spicy kick if wanted.
Diced green chiles bring bright heat and smoky, slightly acidic flavor to the mix.
Fresh lime juice brightens the whole bowl, adds acidity and cuts through richness.
Cilantro adds fresh citrusy notes, a herbal lift and some extra vitamin C.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 cans (15 oz each) cannellini or great northern beans

1 can (4 oz) diced green chiles, mild or hot your call

3 cups cooked shredded chicken (about 1 lb rotisserie chicken)

4 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 to 1/2 teaspoon cayenne pepper, optional to taste

4 ounces cream cheese, softened

1 cup shredded Monterey Jack or pepper Jack cheese

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

Salt and freshly ground black pepper to taste

Optional toppings: sliced avocado, tortilla chips, sliced green onions, extra sour cream

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and cook until soft and translucent about 3 to 4 minutes, then add 3 cloves minced garlic and cook another 30 to 60 seconds, don’t let it burn.

2. Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder and 1/4 to 1/2 teaspoon cayenne if you want heat. Cook 20 to 30 seconds to toast the spices and wake up the flavors.

3. Add 2 cans (15 oz each) cannellini or great northern beans, drained and lightly rinsed, plus 1 can (4 oz) diced green chiles and 3 cups cooked shredded chicken. Pour in 4 cups low sodium chicken broth and stir everything to combine.

4. Bring to a gentle simmer and let cook 6 to 8 minutes so the chicken heats through and the flavors marry. Use the back of a wooden spoon to mash about a cup of the beans against the pot to thicken the chili, or pulse a few times with an immersion blender if you want it creamier, but leave plenty of whole beans for texture.

5. Reduce heat to low and add 4 ounces softened cream cheese in chunks. Stir until mostly melted, then add 1 cup shredded Monterey Jack or pepper Jack cheese and stir until smooth and creamy. If the chili gets too thick add a splash more broth or water.

6. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and season with salt and freshly ground black pepper to your liking. Adjust cayenne or chili powder if you want more kick.

7. Keep the chili on low for 1 to 2 minutes to meld flavors but do not boil after adding the cheeses or it can separate.

8. Serve hot with optional toppings like sliced avocado, tortilla chips, sliced green onions and extra sour cream. A little extra cilantro or a lime wedge on the side never hurts.

9. Quick tips: use rotisserie chicken to get this on the table under 20 minutes, soften the cream cheese at room temp so it melts easily, drain but don’t over rinse the beans if you want extra bean starch for body, and start with less cayenne then add more so you don’t overdo the heat.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (4–6 qt)
2. Chef’s knife
3. Cutting board
4. Wooden spoon
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer
8. Immersion blender or potato masher (optional for creamier texture)
9. Heatproof spatula or spoon for stirring and scraping

FAQ

Q: Can I use rotisserie chicken substitutes or canned chicken?

Yep. Rotisserie gives best flavor and texture but canned or leftover baked chicken works fine. You want about 3 cups shredded (roughly 1 lb). If using canned, drain it and taste for salt before seasoning.

Q: Can I make this in a slow cooker or Instant Pot?

Absolutely. Slow cooker: sauté onion and garlic first, then add everything except the cream cheese and shredded cheese, cook 3 to 4 hours on low, stir in cheeses at the end. Instant Pot: use Sauté to soften onion and garlic, add beans, chicken, chiles, spices and broth, pressure cook 8 to 10 minutes, quick release, then stir in cream cheese, shredded cheese and lime.

Q: How do I store or freeze leftovers?

Fridge: 3 to 4 days in an airtight container. Freezer: omit cream cheese and shredded cheese, freeze the base up to 2 to 3 months. Thaw overnight, reheat gently and stir in the cheeses and lime when hot.

Q: How can I change the heat level?

Use mild or hot green chiles and adjust the cayenne (start with 1/4 tsp). Want milder? leave out cayenne and use mild chiles. Want hotter? add diced jalapeño, a splash of hot sauce or more cayenne to taste.

Q: My chili is too thin or too thick, how do I fix it?

Too thin: simmer uncovered to reduce, or mash some beans into the pot to thicken. Too thick: stir in extra chicken broth or water until you like the consistency. A small cornstarch slurry works too if you want a quick fix.

Q: Can I swap the beans or make this vegetarian?

You can use navy or great northern beans instead of cannellini, same result. To make vegetarian: use vegetable broth and skip the chicken, add extra beans, cooked white beans or shredded jackfruit for texture, and boost seasoning so it does not taste bland.

The Ultimate White Chicken Chili Recipe Substitutions and Variations

Cannellini or great northern beans: swap with navy beans, chickpeas, or white kidney beans. Chickpeas are firmer and a bit nutty, navy beans make it extra creamy.
Cream cheese: use full fat Greek yogurt or sour cream for a lighter tang, or mascarpone for a richer, silkier finish. Stir it in off heat so it wont split.
Chicken broth: use low sodium vegetable broth or water plus a spoon of bouillon if thats what you have, just taste and adjust the salt.
Fresh cilantro: replace with chopped flat leaf parsley or sliced green onions if you dont like cilantro, or add extra lime juice for brightness instead.

Pro Tips

1. Toast the spices briefly in the oil until you smell them, just a few seconds, it makes a big difference; if they start sticking splash a little broth in to loosen things up, dont let them burn.

2. Keep some of the bean liquid or reserve a bit of the cooking broth and mash about a cup of beans against the pot for body, then leave plenty whole for texture. If you want it silkier pulse a few times with an immersion blender but dont overdo it.

3. Cut the cream cheese into small cubes and let them warm a bit before stirring in so they melt evenly. Pull the pot off the heat before adding the cheeses and stir gently, if it looks grainy add a splash of broth and stir till smooth.

4. Finish with lime and cilantro at the very end for brightness, and let the chili rest a few minutes so the flavors settle. This actually tastes better the next day, so make extra and reheat with a little broth so it stays creamy.

The Ultimate White Chicken Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected the Ultimate White Chicken Chili, and this White Chili, ready in under 20 minutes, hides deliciously surprising layers of creamy, bright, and smoky flavor.

Servings

servings

Calories

437

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (4–6 qt)
2. Chef’s knife
3. Cutting board
4. Wooden spoon
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer
8. Immersion blender or potato masher (optional for creamier texture)
9. Heatproof spatula or spoon for stirring and scraping

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) cannellini or great northern beans
1 can (4 oz) diced green chiles, mild or hot your call
3 cups cooked shredded chicken (about 1 lb rotisserie chicken)
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne pepper, optional to taste
4 ounces cream cheese, softened
1 cup shredded Monterey Jack or pepper Jack cheese
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and freshly ground black pepper to taste
Optional toppings: sliced avocado, tortilla chips, sliced green onions, extra sour cream

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and cook until soft and translucent about 3 to 4 minutes, then add 3 cloves minced garlic and cook another 30 to 60 seconds, don’t let it burn.
Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder and 1/4 to 1/2 teaspoon cayenne if you want heat. Cook 20 to 30 seconds to toast the spices and wake up the flavors.
Add 2 cans (15 oz each) cannellini or great northern beans, drained and lightly rinsed, plus 1 can (4 oz) diced green chiles and 3 cups cooked shredded chicken. Pour in 4 cups low sodium chicken broth and stir everything to combine.
Bring to a gentle simmer and let cook 6 to 8 minutes so the chicken heats through and the flavors marry. Use the back of a wooden spoon to mash about a cup of the beans against the pot to thicken the chili, or pulse a few times with an immersion blender if you want it creamier, but leave plenty of whole beans for texture.
Reduce heat to low and add 4 ounces softened cream cheese in chunks. Stir until mostly melted, then add 1 cup shredded Monterey Jack or pepper Jack cheese and stir until smooth and creamy. If the chili gets too thick add a splash more broth or water.
Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and season with salt and freshly ground black pepper to your liking. Adjust cayenne or chili powder if you want more kick.
Keep the chili on low for 1 to 2 minutes to meld flavors but do not boil after adding the cheeses or it can separate.
Serve hot with optional toppings like sliced avocado, tortilla chips, sliced green onions and extra sour cream. A little extra cilantro or a lime wedge on the side never hurts.
Quick tips: use rotisserie chicken to get this on the table under 20 minutes, soften the cream cheese at room temp so it melts easily, drain but don’t over rinse the beans if you want extra bean starch for body, and start with less cayenne then add more so you don't overdo the heat.

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.