Savor Creamy White Chili

This white chicken chili brings cozy comfort to the table in just 30 minutes. It strikes the perfect balance between creamy and spicy with tender rotisserie chicken, hearty beans, and a rich broth that will warm you from the inside out.

I first made this chili during a busy weeknight when I needed something hearty but quick. What started as a pantry cleanout recipe has become my most requested dinner when friends come over, especially during football season.

Ingredients

• Rotisserie chicken: Saves tremendous time while adding rich flavor you simply cannot get from quickly cooked chicken
• Cannellini beans: Provide creaminess and body without requiring hours of cooking
• Light cream cheese: Creates silky texture without excessive calories
• Diced green chiles: Add authentic flavor without overwhelming heat
• Fresh lime juice: Brightens all the flavors and balances the richness
• Monterey Jack cheese: Melts beautifully as a topping
• Fresh toppings: Like avocado and cilantro transform this from good to unforgettable

How To Make White Chicken Chili

Sauté the aromatics:

Heat olive oil in a heavy bottomed pot over medium high heat until shimmering. Add diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic and cook just until fragrant, about 20 seconds, being careful not to let it brown which would create bitterness.

Build the flavor base:

Add salt, cumin, oregano, black pepper, and red pepper flakes to the pot. Cook while stirring constantly for 1 full minute to toast the spices and release their essential oils. This step creates depth of flavor that distinguishes great chili from merely good chili.

Create the broth:

Pour in chicken broth and diced green chiles with their liquid. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes, allowing the flavors to meld and concentrate slightly.

Finish the chili:

Add chopped rotisserie chicken, drained cannellini beans, cream cheese cubes, and fresh lime juice. Simmer gently for 2 to 3 minutes, stirring occasionally, until the cream cheese fully melts and incorporates into the broth, creating a slightly thickened, creamy consistency.

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The secret ingredient here is definitely the cream cheese. I discovered this trick from my grandmother who always added a small amount to her soups. It creates a velvety mouthfeel without making the dish heavy like using heavy cream would. When guests ask for my secret, I smile and change the subject.

Make Ahead And Storage

This chili actually improves with time as the flavors meld together in the refrigerator. You can make it up to 3 days ahead and store in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of broth if it has thickened too much. The chili also freezes beautifully for up to 3 months. I often double the recipe and freeze half in individual portions for quick lunches.

Easy Substitutions

This recipe welcomes customization based on what you have on hand. No rotisserie chicken? Use 2 cups of any cooked chicken or even browned ground turkey. Navy beans or great northern beans work perfectly in place of cannellini beans. For a dairy free version, omit the cream cheese and substitute with 1/4 cup pureed white beans to maintain creaminess. Vegetable broth can replace chicken broth for a more vegetarian friendly base if you plan to omit the chicken completely.

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Serving Suggestions

This white chicken chili shines as a standalone meal, but truly becomes spectacular with the right accompaniments. Set up a toppings bar with shredded Monterey Jack, diced avocado, fresh cilantro, sliced scallions, and crushed tortilla chips for everyone to customize their bowl. A basket of warm cornbread or flour tortillas makes for perfect dipping. For entertaining, I serve this alongside a simple green salad dressed with lime vinaigrette to complete the meal.

Frequently Asked Questions

→ Can I use fresh chicken instead of rotisserie?

Yes, you can cook fresh chicken breasts or thighs, shred the meat, and use it in place of rotisserie chicken for this dish.

→ How can I make this dish spicier?

Add more crushed red pepper flakes, diced jalapeños, or a pinch of cayenne pepper to increase the heat level to your preference.

→ Can I make this chili dairy-free?

Yes, replace cream cheese with a dairy-free cream cheese substitute and omit the shredded cheese or use a vegan cheese alternative.

→ What toppings work well with White Chicken Chili?

Great toppings include diced avocado, tortilla chips, shredded cheese, cilantro, lime wedges, and sliced scallions for added flavor and crunch.

→ Can I freeze leftovers?

Yes, allow the chili to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.

→ How can I thicken my White Chicken Chili?

To thicken, mash some of the beans in the pot or add a small slurry of cornstarch and water. Simmer until the desired consistency is achieved.