Save to Pinterest The first time I smelled this chili cooking, I was hiding from a sudden October rainstorm at a neighbor house. The air was thick with the scent of toasted cumin and the bright pop of lime. We sat on the kitchen floor because the table was covered in board game pieces. It did not look like the traditional red chili I grew up with, but it felt much more like a warm hug. That afternoon turned a gloomy day into something cozy and bright.
I once accidentally used a whole jar of pickled jalapeños instead of fresh ones while chatting with my sister. We were so busy laughing that I did not realize the mistake until the first bite made our eyes water. Surprisingly, the extra tang from the vinegar made the beans taste incredible. Now I always add a splash of something acidic like lime juice to brighten up the heavy cream.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts or thighs: Searing them in the pot first leaves behind those little brown bits that add deep savory notes to the broth.
- 2 tbsp olive oil: This helps soften the onions without burning them so they release all their natural sweetness.
- 1 medium yellow onion diced: I like to dice these really small so they almost disappear into the creamy base of the soup.
- 3 cloves garlic minced: Adding this right before the liquid prevents it from turning bitter and keeps the aroma fresh.
- 1 jalapeño seeded and diced: Removing the seeds gives you all the pepper flavor without making your mouth feel like it is on fire.
- 1 cup corn kernels: These little yellow gems provide a satisfying crunch against the soft beans and tender chicken.
- 1 (4 oz/115 g) can diced green chiles: These are the secret to that authentic smoky flavor that defines a good white chili.
- 2 cans (15 oz/425 g each) white beans drained and rinsed: Mashing a few of these against the side of the pot is a great way to thicken the soup naturally.
- 4 cups (1 L) low sodium chicken broth: Using a low sodium version lets you control exactly how salty the final dish becomes.
- 4 oz (115 g) cream cheese softened and cubed: Make sure it is completely softened so it whisks into the broth without leaving any tiny white clumps.
- 1/2 cup (120 ml) heavy cream or half and half: A little splash at the very end brings all the spices together into a unified flavor.
- 1 tsp ground cumin: This is the backbone of the dish and provides that earthy warmth we all crave in the winter.
- 1/2 tsp dried oregano: Rubbing this between your palms before dropping it in wakes up the oils for better flavor.
- 1/2 tsp chili powder: Even though this is a white chili, a hint of mild powder adds a necessary complexity.
- 1/4 tsp cayenne pepper: I keep this optional for the kids but I usually sneak a pinch into my own bowl.
- 1 tsp salt: This essential seasoning makes all the other flavors in the pot pop.
- 1/2 tsp black pepper: Freshly cracked pepper adds a subtle heat that lingers in a pleasant way.
Instructions
- Sauté the aromatics:
- Warm the oil in your heaviest pot and let the onions and jalapeños sizzle until they look translucent and soft. The kitchen will start to smell like a cozy bistro the moment the vegetables hit the heat.
- Build the base:
- Stir in the garlic for just a minute before pouring in the broth and dropping in the chicken and spices. Ensure the chicken is fully submerged so it stays juicy while it simmers away.
- Simmer to perfection:
- Let the pot bubble gently on the stove while the beans soften and the chicken becomes incredibly tender. You will know it is ready when the liquid has reduced slightly and smells irresistible.
- Shred and return:
- Lift the chicken out and use two forks to pull it into long wispy strands before sliding it back into the pot. This allows the meat to soak up even more of the seasoned broth.
- Finish with cream:
- Whisk in the cubed cream cheese and heavy cream until the broth turns a beautiful opaque white. Keep stirring until the cheese has completely vanished into the silky liquid.
- Serve it up:
- Ladle the hot chili into deep bowls and let everyone pile on their favorite crunchy or cheesy toppings. A final squeeze of lime juice right before eating cuts through the richness perfectly.
Save to Pinterest There was a night last February when the power went out and we ate this by candlelight. The steam rising from the bowls was the only thing keeping us warm while we told ghost stories.
The Secret To Shredding
Using a hand mixer to shred chicken might sound like a strange internet hack but it actually works wonders. If you are in a rush, just put the cooked chicken in a bowl and let the beaters do the heavy lifting in seconds.
Choosing Your Beans
Cannellini beans are my favorite for this because they have a naturally buttery texture that mimics the cream. If you prefer something with a bit more bite, Great Northern beans hold their shape better during a long simmer.
Making It Your Own
This recipe is a blank canvas for whatever you have hiding in your pantry or fridge.
- Stir in a can of hominy for a traditional chewy texture that pairs beautifully with the corn.
- Top with crushed tortilla chips for a salty crunch that reminds me of street tacos.
- Use a rotisserie chicken if you need to get dinner on the table in under twenty minutes flat.
Save to Pinterest This chili has a way of making even the coldest nights feel a little more manageable and bright. I hope your family finds as much comfort in these bowls as mine always does.
Recipe FAQs
- → Can I make this chili ahead of time?
Absolutely. This chili actually develops deeper flavors when made ahead and refrigerated overnight. Store in an airtight container and reheat gently on the stovetet, adding a splash of broth if needed to adjust consistency.
- → How can I make it spicier?
Increase the heat by leaving the jalapeño seeds intact, adding extra cayenne pepper, or incorporating diced serrano peppers. You can also add hot sauce to individual servings for customizable spice levels.
- → Can I use dried beans instead of canned?
Yes, soak and cook about 1 cup dried white beans until tender before adding to the chili. This will extend preparation time but allows you to control sodium levels and texture preference.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. Alternatively, you can place the cooled chicken in a stand mixer with the paddle attachment and mix on low speed for perfectly shredded meat in seconds.
- → Can I freeze this chili?
This chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat on the stovetet with a splash of broth.
- → What goes well with white chicken chili?
Cornbread, tortilla chips, or crusty bread are classic accompaniments. A simple green salad with citrus vinaigrette balances the rich flavors. For toppings, try avocado, sour cream, shredded cheese, or fresh cilantro.