Creamy White Chicken Chili: The Secret to Perfect Texture Recipe
This Creamy White Chicken Chili recipe features a unique bean-mashing technique that creates a natural, velvety texture without the need for flour or cornstarch. Loaded with shredded chicken, cannellini beans, aromatic spices, and creamy cheeses, it delivers a rich, comforting flavor perfect for busy weeknights or cozy weekend meals. Garnished with sour cream, avocado, and fresh cilantro, it’s a wholesome, satisfying dish the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Aromatics & Spices
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
Chicken & Beans
- 3 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 cups cooked, shredded chicken (rotisserie or homemade)
Broth & Creamy Ingredients
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
Garnishes (optional)
- Sour cream
- Diced avocado
- Fresh cilantro, chopped
- Additional diced green chilies
- Warm crusty bread, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute, ensuring it doesn’t brown.
- Toast the Spices: Add diced green chilies, ground cumin, dried oregano, and chili powder to the pot. Cook while stirring frequently for 2 minutes to toast the spices and release their aroma.
- Build the Broth & Mash the Beans: Pour in chicken broth. Add one can of rinsed cannellini beans to the pot. Using a potato masher or spoon, mash these beans against the pot’s bottom and sides to create a natural thickener.
- Simmer for Flavor Fusion: Stir in the remaining two cans of whole cannellini beans and the shredded chicken. Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for 15-20 minutes to meld flavors.
- Incorporate the Cream Cheese: Remove the lid and add the softened cream cheese cubes. Stir constantly until fully melted and smoothly incorporated into the chili, creating a creamy base.
- Melt in the Monterey Jack: Stir in shredded Monterey Jack cheese until completely melted and blended into the chili, adding richness and thickness.
- Season to Perfection: Taste and season with salt and black pepper according to your preference. Adjust gradually as flavors will intensify as chili rests.
- Serve & Garnish: Ladle chili into bowls and top with sour cream, diced avocado, fresh cilantro, and extra green chilies if desired. Serve immediately with warm crusty bread for dipping.
Notes
- For a silkier texture, after mashing the beans, briefly purée a portion of the chili with an immersion blender.
- Use room temperature, softened cream cheese to avoid lumps and clumps.
- Add a can of drained corn or frozen corn in the last 5 minutes of simmering for sweetness and texture.
- A squeeze of fresh lime juice brightens the chili before serving.
- To increase heat, add cayenne pepper with spices or provide hot sauce at the table.
- Substitute cooked shredded turkey or plant-based chicken strips for chicken as a protein variation.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; flavors improve over time.
- Freeze cooled chili in airtight containers for up to 3 months; thaw overnight and reheat gently.
- To fix thin chili, simmer uncovered longer or mash additional beans; use cornstarch slurry only if necessary.
- If cream cheese clumps, remove from heat and whisk vigorously; ensure cream cheese is softened next time.
Keywords: Creamy white chicken chili, cannellini beans, shredded chicken, comfort food, creamy chili recipe, weeknight dinner, easy chili
