Make white chicken chili with juicy chicken, white beans, corn, and mild green chiles for a creamy supper with plenty of flavor!

White chicken chili is what I make when I want a big pot of dinner that tastes as if it received far more attention than it actually did!

Tender shredded chicken, creamy white beans, sweet corn, smoky green chiles, fresh lime, warm cumin, garlic, and a silky broth come together in one spoonful that is rich without feeling heavy.

Add avocado, shredded cheese, crunchy tortilla strips, and a squeeze of lime on top, and suddenly everyone is hovering around your pot asking whether seconds have been officially approved!

Ingredients

For White Chicken Chili

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 medium poblano pepper, seeded and diced
• 1 small jalapeño, seeded and finely minced
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 3 cans, 15 ounces each, Great Northern beans, drained and rinsed
• 1 can, 4 ounces, diced mild green chiles
• 3 cups low-sodium chicken broth, divided
• 1 cup frozen corn
• 4 ounces full-fat cream cheese, softened and cut into small cubes
• 2 tablespoons fresh lime juice, plus more if needed
• 1/3 cup chopped fresh cilantro

For Serving

• Shredded Monterey Jack cheese
• Sliced avocado
• Thinly sliced jalapeño
• Chopped cilantro
• Sour cream
• Crushed tortilla chips or tortilla strips
• Lime wedges
• Thinly sliced green onions

How to Make White Chicken Chili

Pat chicken thighs dry with paper towels, then season both sides with about 1 teaspoon salt and black pepper. Do not skip drying chicken because wet chicken tends to steam rather than brown, and those caramelized bits left in your pot are free flavor!

Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat until oil looks loose and shimmery, then place chicken in a single layer without crowding.

Let first side cook untouched for about 3 to 4 minutes until golden brown, flip, and cook second side for another 2 to 3 minutes. Chicken does not need to cook through yet, so remove it to a plate once both sides have good color.

Lower heat to medium and look at your pot before doing anything else. If you have a thin layer of flavorful browned bits, excellent! If anything has turned genuinely black, wipe that particular burnt spot carefully so bitterness does not follow you into dinner.

Add diced onion, poblano, jalapeño, and remaining 1/2 teaspoon salt, then cook for 5 to 6 minutes, stirring occasionally, until onion turns translucent and peppers begin to soften.

You should smell sweet onion and pepper rather than raw vegetables at this point.

Add garlic, cumin, oregano, coriander, and smoked paprika, then stir continuously for about 30 to 45 seconds. Keep watching rather than walking away because ground spices can go from fragrant to scorched faster than you can locate your phone charger!

You want garlic fragrant and spices slightly toasted, but garlic should not turn dark brown.

Pour about 1/2 cup chicken broth into pot and immediately scrape across bottom with a wooden spoon, loosening every golden bit left from chicken and vegetables. Those browned pieces will disappear into broth and give chili a savory depth that you simply do not get by dropping everything into liquid from beginning.

Put one full can of drained and rinsed beans into a medium bowl with another 1/2 cup chicken broth, then mash them thoroughly using a potato masher or fork until mixture looks thick, lumpy, and almost creamy. It does not need to become perfectly smooth.

In fact, I prefer a little texture because it makes finished chili feel homemade rather than suspiciously polished!

Add mashed bean mixture to pot along with remaining two cans of whole beans, diced green chiles, and remaining 2 cups chicken broth. Stir well, then return browned chicken and any juices collected on plate.

Bring everything just to a gentle boil, immediately reduce heat to medium-low, and maintain a quiet simmer with a few small bubbles coming to surface rather than a furious boil.

Partially cover pot and simmer chicken for about 15 to 18 minutes, turning thighs once halfway through if they are not fully submerged. Start checking early if your thighs are small.

Chicken needs to reach a safe minimum internal temperature of 165°F in its thickest part, measured with a food thermometer.

Do not judge chicken safety from color alone, and do not keep boiling it for another half hour after it is cooked just because soup recipes occasionally encourage us to forget poultry has feelings!

Transfer cooked chicken to a clean cutting board and allow it to rest for 3 to 5 minutes. While chicken rests, stir frozen corn into chili and let it simmer for about 4 minutes, just until corn is hot and tender.

Now look at consistency. Chili should fall from your spoon slowly and broth should cling lightly to beans. If it seems too thick, add chicken broth 1/4 cup at a time. If it seems slightly thinner than you prefer, simmer uncovered for another 3 to 5 minutes before adding dairy.

Reduce heat to its lowest setting, or simply turn burner off if your Dutch oven holds heat well, then add softened cream cheese a few cubes at a time while stirring continuously. This is one of those small decisions that matters!

Throwing cold cream cheese into vigorously boiling broth can leave little dairy flecks instead of a silky finish.

Give each addition a chance to melt before adding more, and within a couple of minutes broth should look creamy and pale with a faint green-gold tint from chiles and spices.

Shred rested chicken into bite-size pieces using two forks or your fingers once cool enough to handle, keeping pieces slightly chunky rather than turning chicken into threads. Return it to pot and stir gently so it gets coated in creamy broth.

Add lime juice and chopped cilantro, stir, then taste before reaching for more salt. Beans, broth, green chiles, and toppings all contribute seasoning, so this final taste is where you make your human-cook decision!

If flavor seems muted, add another pinch of salt. If it tastes rich but needs brightness, another teaspoon or two of lime usually fixes it. If you want more heat, add finely sliced jalapeño or cayenne at this stage rather than punishing everyone else’s bowl.

Let finished white chicken chili rest off heat for 5 minutes before serving. This short rest allows mashed beans and cream cheese to finish thickening broth, and flavors settle into a much more unified spoonful.

Ladle it into wide bowls while piping hot, then start adding toppings!

Serving Suggestions

For a classic bowl, spoon white chicken chili into wide bowls and finish each serving with shredded Monterey Jack, avocado, cilantro, crushed tortilla chips, and a fresh lime wedge. Cheese melts into hot broth while tortilla pieces give you that excellent creamy-crunchy contrast!

If you want to stretch dinner for a larger group, serve chili with warm cornbread, skillet cornbread, cheese quesadillas, or tortilla chips. A crisp cabbage slaw with lime also works beautifully because its crunchy freshness cuts through creamy broth.

For a loaded chili bar, put bowls of avocado, shredded cheese, green onions, sour cream, jalapeños, cilantro, tortilla strips, lime wedges, and hot sauce on table and let everyone prepare their own bowl. This also conveniently transfers topping negotiations away from cook, which I consider excellent dinner management.

You can also spoon chili over a small portion of cooked rice for an especially substantial meal, or serve smaller portions alongside a simple green salad when you want chili to remain star without making dinner feel enormous.

What to Serve With White Chicken Chili

A few sides work especially well:

• Warm cornbread with salted butter
• Jalapeño cheddar cornbread
• Crunchy tortilla chips
• Cheese quesadillas
• Lime cabbage slaw
• Simple avocado salad
• Warm flour or corn tortillas
• Roasted sweet potatoes
• Fresh tomato and avocado salad

Personally, I would never object to a thick wedge of warm cornbread dragged through creamy broth until it catches bits of chicken, beans, and corn. That final swipe around bowl may be best part of dinner!

This white chicken chili is exactly what I want from a one-pot dinner: plenty of flavor, a silky broth that still tastes like chili, and enough toppings to make every bowl feel a little different!

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!