White Chicken Chili That Wins Game Night: Creamy, Zesty, and Ready in 30

You know that moment when everyone’s hungry, time is tight, and you want something that tastes like you tried—but you didn’t? This white chicken chili is your secret weapon. It’s rich without being heavy, spicy without the regret, and creamy without drowning in dairy.

One pot, minimal chopping, maximum flavor. You’ll make it once, and suddenly you’re “the chili person” in your group chat.

Why This Recipe Works

This recipe layers flavor from the ground up. You bloom spices in a little fat to unlock aroma, then build body with green chiles, beans, and a splash of chicken stock.

A quick hit of creaminess—using cream cheese and a touch of half-and-half—gives that velvety texture without turning it into soup gravy. Rotisserie chicken keeps it fast, while a squeeze of lime and fresh cilantro at the end wakes everything up. It’s balanced, customizable, and designed to taste like it simmered all day.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and minced (adjust for heat)
• 2 (4-ounce) cans diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups low-sodium chicken stock
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 3 cups shredded cooked chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup half-and-half or heavy cream
• 1 tablespoon fresh lime juice (plus more to taste)
• 1/3 cup chopped fresh cilantro, plus extra for garnish
• Kosher salt and freshly ground black pepper, to taste
• Optional toppings: sliced avocado, shredded Monterey Jack or Pepper Jack, crushed tortilla chips, sliced jalapeños, sour cream

Let’s Get Cooking – Instructions

1. Sweat the aromatics. Heat olive oil in a large pot over medium heat.

   Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.

2. Bloom the spices. Add cumin, coriander, oregano, chili powder, and cayenne. Stir for 30 seconds so the spices toast slightly.

   This step is where your kitchen starts smelling suspiciously like victory.

3. Build the base. Add green chiles, chicken stock, and beans. Bring to a simmer. Smash about 1 cup of the beans against the pot with a spoon to subtly thicken the chili.
4. Add the chicken. Stir in shredded chicken.

   Simmer gently for 10–12 minutes to let flavors mingle. Don’t boil hard—no one likes stringy chicken.

5. Make it creamy. Reduce heat to low. Add cream cheese and stir until fully melted and smooth.

   Pour in half-and-half and stir to combine. Simmer 2–3 minutes more, just until slightly thickened.

6. Finish bright. Turn off heat. Stir in lime juice and cilantro.

   Taste and adjust with salt, pepper, or more lime. If it needs more heat, a pinch of cayenne or a few dashes of hot sauce will do it.

7. Serve like you mean it. Ladle into bowls. Top with avocado, cheese, tortilla chips, jalapeños, or a dollop of sour cream.

   No wrong answers here—only delicious ones.

Storage Tips

• Refrigerator: Cool completely and store in an airtight container up to 4 days. It thickens as it sits; thin with a splash of stock when reheating.
• Freezer: Freeze up to 3 months. For best texture, freeze before adding half-and-half; stir in cream after reheating.

  Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over medium-low, stirring often. Avoid boiling to keep the dairy from separating.

Why This is Good for You

• High-quality protein: Chicken and white beans tag-team to keep you full and support muscle recovery. Great post-workout meal, IMO.
• Fiber boost: Beans add fiber for better digestion and steady energy.

  Translation: fewer snack raids an hour later.

• Balanced fats: A modest amount of dairy gives satiety without overdoing it. Avocado topping adds heart-healthy monounsaturated fats.
• Micronutrient-rich: Onions, chiles, and cilantro bring antioxidants and vitamins. Lime juice adds vitamin C and brightness with almost no calories.

Common Mistakes to Avoid

• Boiling after adding dairy: This can make the chili grainy.

  Keep it at a gentle simmer or lower once the cream cheese and half-and-half are in.

• Skipping the spice bloom: Dumping spices straight into liquid mutes their flavor. Heat them briefly in oil to unlock maximum aroma.
• Under-seasoning: Beans and dairy soak up salt. Taste at the end and season confidently.
• Overcooking the chicken: Pre-cooked chicken only needs to warm through.

  Long, aggressive simmering = dry shreds.

• No acid at the end: The lime juice isn’t optional. It balances richness and makes flavors pop. FYI, a dull chili is usually an acid problem, not a salt problem.

Variations You Can Try

• Slow cooker: Add everything except dairy, lime, and cilantro to the slow cooker; cook on Low 4–6 hours.

  Stir in cream cheese, half-and-half, lime, and cilantro in the last 15 minutes.

• Instant Pot: Sauté onion and spices on Sauté. Add stock, beans, green chiles, and raw chicken thighs (1.5 lbs). Pressure cook 10 minutes, quick release, shred chicken, then stir in dairy, lime, and cilantro.
• Roasted corn: Add 1 cup charred corn kernels for sweetness and texture.

  Fire-roasted frozen corn works great.

• No-dairy creamy: Blend 1 cup of beans with 1 cup stock until smooth, stir back in, and finish with coconut milk instead of cream. Different vibe, still awesome.
• Spice swap: Use smoked paprika for a subtle smokiness. Or toss in a spoon of salsa verde for tangy heat.
• Extra green: Stir in a handful of chopped baby spinach at the end.

  It wilts in 30 seconds and adds color and nutrients.

• Cheesy finish: Melt in 1 cup shredded Pepper Jack for extra oomph. It’s not subtle, and that’s the point.

FAQ

Can I use raw chicken instead of pre-cooked?

Yes. Dice 1.5 pounds of boneless, skinless chicken breasts or thighs and add after blooming the spices.

Sauté until just cooked through, then proceed with the recipe. Thighs are more forgiving if you like a juicier bite.

How do I make it thicker?

Smash more beans in the pot or simmer a few extra minutes to reduce. You can also whisk 1 tablespoon cornstarch into the half-and-half before adding for a silkier thickness.

Is it very spicy?

Medium.

Reduce jalapeño and skip the cayenne for mild heat. Want more fire? Add an extra jalapeño, use serrano chiles, or top with hot sauce.

What beans work best?

Cannellini and great northern beans hold their shape and have a creamy interior.

Navy beans are fine too, just slightly softer.

Can I make it ahead?

Absolutely. It tastes even better the next day. Store without the toppings and add fresh garnishes when serving for the best texture.

What if I don’t have cream cheese?

Use 1/2 cup sour cream or 3/4 cup heavy cream.

Or go dairy-light: blend some of the beans with stock to create body and finish with a splash of half-and-half.

How do I keep it from curdling?

Lower the heat before adding dairy, stir well, and avoid boiling afterward. If reheating, keep it gentle and stir frequently.

My Take

This white chicken chili punches way above its weight. It’s weeknight easy but dinner-party good, and the flavor-to-effort ratio is almost unfair.

The secret is balance—spice, creaminess, and acidity all showing up to the same party and actually getting along. Make it once and it’ll hit your rotation faster than your favorite playlist. Bonus: leftovers reheat like a dream, which is basically culinary compound interest.