Creamy White Chicken Chili

There's something about a steaming bowl of white chili that makes even the greyest afternoon feel intentional and warm. I discovered this particular version on a random Tuesday when I had cream cheese lingering in the fridge and corn from a farmers market bag, and I thought—why not?—what if I built a chili around creamy instead of tomato-red? The result was so unexpectedly comforting that I've made it constantly ever since, usually when someone needs feeding or when I need to feel like I've done something good.

I made this for my brother's surprise visit last winter, and he came into the kitchen while it was simmering—the smell of cumin and cream and green chiles stopped him mid-conversation. He sat at the counter just watching while I finished, and we talked about nothing in particular while the chili got creamy. That's when I knew it was the kind of dish that did more than fill your stomach.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier if you're generous with simmering time, but breasts work fine if that's what you have—either way, you're shredding it, so perfection isn't the point.
• Low-sodium chicken broth (4 cups): The backbone of everything; use something you'd actually drink, not the salty concentrate.
• Yellow onion, diced (1 medium): It softens into sweetness and becomes invisible in the best way.
• Garlic, minced (3 cloves): Don't skip this or use the jarred kind—fresh garlic blooms when it hits the hot broth.
• Jalapeño, seeded and finely chopped (optional): Remove the seeds if you want gentleness, keep them if you like a whisper of heat that builds.
• Sweet corn, drained (1 can or 1.5 cups frozen): This is your secret brightness—frozen is just as good as canned, and sometimes better.
• Diced green chiles (1 can, 4 oz): Mild and essential; they add a subtle earthiness that rounds out the spices.
• White beans, drained and rinsed (2 cans, 15 oz each): Cannellini or Great Northern—both disappear into creaminess while adding body and protein.
• Cream cheese, softened (8 oz): The magic ingredient that transforms broth into something luxurious without any fuss.
• Heavy cream (1/2 cup): This mellows the spices and adds the richness that makes you feel cared for.
• Sour cream (1/2 cup): A touch of tang that keeps the cream from feeling heavy.
• Ground cumin (1.5 tsp): Warm and grounding; don't measure with a heavy hand.
• Dried oregano (1 tsp): The Mediterranean note that surprises people in American chili.
• Smoked paprika (1/2 tsp): A whisper of smoke without any actual fire.
• Chili powder (1/2 tsp): Just enough to say this is chili, not soup.
• Salt and black pepper (to taste): Season as you go; you'll taste better as layers build.

Instructions

Poach the chicken gently:

Place chicken in your largest pot and cover with broth, then bring to a boil. Once it's boiling, turn the heat down to medium-low and let it barely bubble for 15 to 20 minutes—you'll know it's done when you can shred it easily. Let it cool just enough to handle, then use two forks to pull it apart into tender pieces.

Build the aromatic base:

In that same pot, add diced onion, minced garlic, and jalapeño if using. Let them soften over medium heat for a few minutes—you're listening for the sizzle to quiet down and watching the onion turn translucent. This takes about 3 or 4 minutes, and you'll smell when it's right.

Bring the vegetables and spices together:

Stir in the green chiles, corn, white beans, and all your spices at once. This is where the pot becomes fragrant and alive—give it a minute or two so everything wakes up and mingles. Let it all warm through while you have a breath.

Return the chicken and melt in the cream cheese:

Add your shredded chicken back to the pot and tear pieces of softened cream cheese directly into it, stirring gently until everything is smooth and creamy. Go slowly here; there's no rush, and the cream cheese will melt better if you give it attention.

Finish with cream and time:

Pour in the heavy cream and sour cream, stirring well so nothing sticks to the bottom. Let it all simmer together for 10 minutes or so, stirring now and then, until the chili is fully creamy and the flavors have found their voice. Taste it and adjust salt and pepper—it should taste like the kind of thing you want to make again immediately.

Serve with intention:

Ladle it into bowls and top with whatever makes you happy—fresh cilantro, sliced green onions, sharp cheese, lime wedges. The toppings aren't decoration; they're the reason people remember this chili.

Save

Someone once told me that the best meals are the ones where nobody checks their phone, and this chili seems to have that effect. There's something about a big pot of warmth and gentleness that makes people want to sit and stay.

Why This Chili Works

White chili lives in the space between soup and stew, creamy but not heavy, spiced but not aggressive. The corn provides sweetness without needing sugar, the white beans give substance without feeling dense, and the cream cheese—usually something reserved for cheesecake—becomes a secret weapon for richness. This is the kind of dish that tastes like someone spent hours on it, even though you started dinner less than an hour ago.

When to Make This

This chili is perfect for those nights when the weather turns, when someone needs comfort food that isn't heavy, or when you're cooking for people who think they don't like chili. It's also brilliant for feeding a crowd without multiplying your effort—just add more broth and beans if you need to stretch it. Serve it with warm cornbread or tortilla chips, or eat it plain with just a lime wedge and green onions.

Storage and Make-Ahead

This chili actually improves after a day or two in the refrigerator, as the flavors settle and deepen. Store it in an airtight container for up to four days, or freeze it for up to three months—thaw it gently on the stove, adding a splash of broth if it seems too thick. You can also make this chili up to the point of adding the creams, then finish it when you're ready to serve, which means most of the work happens on your own time.

• Rotisserie chicken saves 20 minutes if you're in a real hurry.
• For extra heat, add more jalapeño or a pinch of cayenne pepper right at the end so you can taste-test as you go.
• If you love this version, try swapping the white beans for black beans next time, or adding roasted sweet potato for different sweetness.

Save

This is the kind of chili that makes you want to invite people over, that tastes like care without any performance. Once you make it, you'll find yourself making it again.

Recipe Questions & Answers

→ Can I use different chicken cuts?

Boneless, skinless breasts or thighs work well; thighs add more flavor and tenderness.

→ How can I make it spicier?

Increase jalapeño amounts or add cayenne pepper for more heat without overwhelming the dish.

→ What can substitute cream cheese?

Neufchâtel cheese or mascarpone can be used for a similar creamy texture with slight flavor variations.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but verify canned goods for cross-contamination.

→ Can I prepare this in advance?

Yes, flavors deepen when refrigerated overnight; reheat gently and stir to maintain creaminess.