# 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.

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.

- Total time: 50 min (prep 15 min, cook 35 min)
- Serves: 6
- Per serving (estimated): 400 kcal, 36 g protein
- Cuisine: American. Category: Soup. Diet: gluten-free, high-protein.

## Ingredients

- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans (110 g each) diced green chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 700 g chicken breasts, boneless, skinless
- 4 cups chicken broth
- 3 cans (400 g each) white beans, drained and rinsed
- 1 1/2 cups frozen corn
- 115 g cream cheese, cubed
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp salt
- 1/4 cup chopped cilantro

## Method

1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft and translucent.
2. Add the garlic, green chiles, cumin, oregano and coriander. Stir for 1 minute, until the spices smell fragrant.
3. Add the chicken breasts and broth. Bring to a gentle simmer, cover, and cook 15 to 18 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
4. Move the chicken to a board and shred it with two forks. It should pull apart in juicy strands.
5. Add 2 cans of beans and the corn to the pot. Mash the third can of beans with a fork and stir it in to thicken the broth.
6. Simmer 10 minutes. Return the chicken to the pot.
7. Turn the heat to low. Stir in the cream cheese until it melts completely, about 2 minutes. Do not let it boil.
8. Remove from the heat and stir in the sour cream, lime juice, salt and cilantro. Taste and adjust.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/white-chicken-chili (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846