Introduction

This Creamy White Chicken Chili offers a rich, velvety texture and deep, comforting flavors that make it perfect for any night of the week. Thanks to a simple bean-mashing technique, it achieves a natural creaminess without flour or cornstarch. Wholesome and satisfying, it’s a delicious upgrade to your usual chili routine.

A deep white bowl filled with creamy light beige soup containing chunks of shredded chicken and white beans at the bottom and middle layers, topped with a generous amount of diced bright green avocado pieces, shredded white and yellow cheese, and chopped fresh green herbs scattered evenly across the surface. A dollop of white sour cream sits near the center, with a piece of toasted golden-brown bread being dipped into it by a woman's hand. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 cup diced yellow onion

3 cloves garlic, minced

1 can (4 oz) diced green chilies

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons chili powder

4 cups chicken broth

3 cans (15 oz each) cannellini beans, rinsed and drained

3 cups cooked shredded chicken (rotisserie works great)

4 ounces cream cheese, softened and cut into cubes

1 cup shredded Monterey Jack cheese

Salt and black pepper, to taste

Optional garnishes: sour cream, diced avocado, fresh cilantro, extra chopped green chilies

Warm crusty bread, for serving

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 5-7 minutes until translucent. Stir in minced garlic and cook 1 more minute until fragrant, avoiding browning.

Step 2: Add diced green chilies, cumin, oregano, and chili powder. Cook 2 minutes, stirring frequently, to toast the spices and release their aroma.

Step 3: Pour in chicken broth and add one can of cannellini beans. Using a potato masher or sturdy spoon, mash the beans thoroughly against the pot to create a natural thickener.

Step 4: Stir in the remaining two cans of whole beans and the shredded chicken. Bring to a gentle simmer, reduce heat to low, cover, and simmer for 15-20 minutes to blend flavors.

Step 5: Uncover and add the softened cream cheese cubes. Stir constantly until fully melted and incorporated into the chili, forming a creamy base.

Step 6: Stir in shredded Monterey Jack cheese until melted and smoothly combined, thickening the chili further.

Step 7: Taste and season with salt and black pepper as desired. Adjust according to your preference.

Step 8: Serve hot, topped with sour cream, diced avocado, fresh cilantro, or extra chopped green chilies. Enjoy with warm crusty bread for dipping.

Tips & Variations

For extra smoothness, use an immersion blender to puree part of the chili after mashing the beans.

Always use room temperature cream cheese to prevent clumping.

Add a can of drained or a cup of frozen corn in the last 5 minutes of simmering for sweetness and texture.

Squeeze fresh lime juice at the end to brighten the flavors.

Include cayenne pepper or hot sauce for more heat.

Substitute shredded turkey or plant-based chicken for a twist on protein.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed. To freeze, cool completely, then transfer to freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge and reheat slowly; note that dairy ingredients may slightly change texture but flavor remains great.

FAQs

Can I Make This Chili Vegetarian?

Yes! Simply omit the shredded chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, bell peppers, or plant-based chicken substitutes to keep it hearty and satisfying.

How Do I Store Leftovers?

Cool the chili completely and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after resting.