Creamy White Chicken Chili
White chicken chili is a creamy, mildly spicy soup with shredded chicken, white beans, corn and green chiles. It is warm and comforting without being too hot.
- 50 minTotal time
- 6Servings
- 400kcal / serving
- 36 gProtein
Cream cheese melts into the broth to make it silky, and mashing one can of beans thickens it so it feels like chili, not soup. It is on the table in under an hour.
The science: why this works
- Poaching the chicken right in the broth seasons the meat and flavors the soup at the same time.
- Mashing one can of beans releases starch that thickens the broth without flour.
- Adding the cream cheese and sour cream off the boil keeps the dairy smooth instead of grainy.
- Lime juice at the end brightens the rich, creamy base so it tastes lighter.
Why dairy can curdle
Milk proteins clump when they are hit with high heat or lots of acid. Cream cheese and sour cream are sturdier than milk, but a hard boil can still make them grainy. Stirring them in over low heat, with the lime juice last, keeps the chili smooth.
Learn: Why dairy curdles →Beans as a thickener
Beans are packed with starch. When you mash some, the starch granules burst and swell in the hot broth, thickening it much like flour would. It also adds creaminess without extra fat, and it works with any canned bean.
Learn: How starch thickens sauce →Creamy White Chicken Chili
50 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
- 2 tbspolive oil
- 1large onion, diced
- 3cloves garlic, minced
- 2cans (110 g each) diced green chiles
- 2 tspground cumin
- 1 tspdried oregano
- ½ tspground coriander
- 700 gchicken breasts, boneless, skinless
- 4cups chicken broth
- 3cans (400 g each) white beans, drained and rinsed
- 1½1/2 cups frozen corn
- 120 gcream cheese, cubed
- 120 mlsour cream
- 2 tbsplime juice
- 1 tspsalt
- 60 mlchopped cilantro
Method
Tips for the best result
- Use a thermometer and pull the chicken at 165°F (74°C) so it stays juicy.
- Let the cream cheese soften at room temperature while you cook so it melts faster.
- Serve with tortilla chips or a squeeze of lime for crunch and brightness.
Mistakes to avoid
- Boiling after adding the dairy: it can turn grainy, so keep the heat on low.
- Skipping the mashed beans: the broth stays thin, so mash one can for body.
- Overcooking the chicken breast: it turns dry, so remove it as soon as it hits 165°F (74°C) and shred it.
Variations and swaps
- Use rotisserie chicken and skip the poaching to cut the time to 25 minutes.
- Add a diced jalapeno with the onion for more heat.
- Top with crushed tortilla chips, avocado and pickled red onion.
- Swap the cream cheese for 1/2 cup heavy cream for a thinner, slightly lighter chili.
- Swap chicken breasts for boneless thighs for richer, more forgiving meat.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Freeze for up to 2 months, though the dairy may separate slightly, and reheat gently to 165°F (74°C) while stirring.
Creamy White Chicken Chili: questions
What makes white chicken chili white?
White chicken chili is made with white beans, chicken broth and no tomatoes or red chili powder. Green chiles and cream or cream cheese give it its pale, creamy color.
How do I thicken white chicken chili?
Mash a can of white beans and stir them in. You can also simmer it uncovered for 10 minutes or add a little more cream cheese.
Can I use canned or rotisserie chicken?
Yes. Use about 3 cups shredded rotisserie chicken and add it with the beans. You can skip simmering the raw chicken and cut 15 minutes from the time.
Can I freeze white chicken chili?
You can freeze it for up to 2 months. Dairy can separate a bit when thawed, so reheat it slowly and stir well, or add the sour cream after reheating.
