So, About This White Chicken Chili…

You know those rainy afternoons when you’re stuck at home, shoulders aching a bit, and you want something cozy that doesn’t taste like you’re giving up? That’s when I make this white chicken chili. I’ll confess: the first time I tried a “white” chili, I was a bit skeptical. I mean, chili where the tomatoes took the day off? But then I found out how hearty and creamy it could be—plus there’s the whole you-don’t-need-to-dirty-17-pans aspect, which is huge in my book. My little brother once asked if I’d lost the tomatoes (smart aleck). Now he scarfs it down before I can get a second helping. (Oh, and last time I made it, I managed to drop a can of beans on my foot. So, fair warning: this recipe is dangerous in all the best ways.)

Why This Should Be On Your Dinner Radar

I make this when the day kinda gets away from me and real dinner seems about as possible as winning the lottery. Or if my family starts in with the “is there anything to eat that’s not leftovers?” refrain. It’s ridiculously easy—practically foolproof. Actually, it was a disaster one time because I thought I could eyeball the spices, but turns out my hand’s idea of a dash is more like a shovel. Anyway, my crew goes nuts for it, especially when I top it off with too much cheese (as if that’s a thing). Not to mention: it’s probably the coziest dinner I’ve managed to make without accidentally setting off the smoke alarm. Even if you’re chili-skeptical, this stuff is a game changer. And look, if it’s a weird color, just blame the lighting.

What You’ll Need (Plus My Lazy Swaps)

About 3 cups shredded cooked chicken (sometimes I use a rotisserie one from the grocery—was that cheating? I honestly don’t care.)
2 cans (15oz each) great northern beans, drained and rinsed (or any white beans—I’ve even used chickpeas though don’t tell my aunt Linda)
1 can (4oz) diced green chilies (mild or spicy—I use what’s on sale)
2-3 cups chicken broth (homemade if I actually have some piled up, but boxed or even bouillon cubes are fine, my grandma would faint if she heard that but oh well)
1 medium onion, chopped (if you hate chopping, frozen pre-chopped is not a crime)
2 garlic cloves, minced (I sometimes do a spoonful of jarred garlic if I’m feeling lazy)
1 teaspoon ground cumin (ish, I go a little over if no one’s watching)
1 teaspoon dried oregano
1/2 teaspoon chili powder (or more if you like danger)
1/2 teaspoon salt (but I add more at the end half the time—it’s my classic move)
1/4 teaspoon black pepper
1 block (about 4oz) cream cheese, cubed (I’ve even used Neufchatel, didn’t notice much difference)
1 cup corn (frozen is easiest but canned sweetcorn works too, just drain it)
Fresh cilantro, lime, shredded cheese for topping (that’s non-negotiable for me)

Let’s Cook (Promise, It’s Easy)

Heat a decent-sized soup pot over medium-ish heat. Splash in a little oil, then toss in onion—let it get soft, about 3-4 minutes. Add garlic. Give it a minute or so, just until you smell that garlicky goodness.
Dump in the beans, chicken, green chilies, spices, salt, pepper, and broth. Stir. Sometimes it looks a bit…uninspiring at this stage. Trust me, it gets there.
Bring it to a simmer—nothing wild, just a nice bubble—then let it cook about 15 minutes. This is my window for sneaking bites and pretending it’s for “seasoning”.
Stir in the cream cheese and corn. This is where it magically gets creamy. Don’t freak if some of the cream cheese floats around like little ghosts. That’s completely normal. It’ll melt.
Simmer another 5-10 minutes. I tend to mash a few of the beans against the side; just with the back of a spoon. Makes it thicker if you like.
Taste, adjust seasoning (don’t under-salt, honestly). Turn off the heat—or, more realistically, just shove the pot to the cool burner because you’re hungry.
Ladle into bowls, pile high with cheese, cilantro, lime wedges, tortilla chips, sour cream, whatever you’ve got. Revel in your (delicious) domestic glory.

Some Genuine Notes From The Trenches

If you use rotisserie chicken, let it simmer a little less or it dries out (learned that the hard way).
I’ve forgotten to add the cream cheese before, and it’s still great (but creamier is better!)
Leftovers really do taste better—the flavors kind of get to know each other overnight, but you might need to add a splash of broth the next day.
A pinch of smoked paprika is nice if you want a little depth. Honestly, I’m addicted.

Random Variations I’ve Actually Tried

Added half a can of pumpkin puree once—was weird but oddly satisfying. Not a crowd pleaser though, so… fair warning.
Swapped out chicken for turkey (after Thanksgiving, naturally). Worked like a charm.
Used cannellini beans instead—no complaints at all, but they’re a bit richer.
Tried with jalapeños in place of chilies. Too spicy for my crew but maybe that’s just us!

Gear For The Job (But Don’t Panic If You Don’t Have It)

Big soup pot (though I’ve done this in a slow cooker on low for 4-5 hours, comes out just as good)
Ladle, but I’ve served straight form the pot with a mug because every dish counts on busy nights
Stirring spoon (wooden ones make me nostalgic but anything works—heck, I used a spatula once)

If You Somehow Have Leftovers…

Store in an airtight container in the fridge—it’ll keep a good 3 days, probbably more if you don’t mind living dangerously. Though honestly, in my house it never lasts more than a day! And it freezes okay, though the texture gets a tad grainy. Nothing a bit of extra cheese can’t disguise. (If you need containers, these are some I swear by.)

How We Serve This (Ours Is A Little Odd)

Honestly, we’re tortilla chip fiends—huge basket of them on the table and permission to scoop as much as you want. My son insists on squeezing *half* a lime in his bowl. (It’s a lot, but hey, at least he eats his protein.) Sometimes we do a hunk of cornbread if I’m feeling industrious. And sure, you can put out pickled jalapeños or sliced avocado for an upgrade. My uncle has even been known to crumble up saltine crackers if there’s nothing else. Improvisation is art, right?

Stuff I Learned The Hard Way

I once tried skipping the cream cheese and “thickening” with flour—never again. It was pasty and just… no.
Don’t rush letting the beans simmer, or it tastes a bit raw; it’s so much better if you give it a little time. (I know it’s hard.)
Adding too much broth just makes it soupy; start low, you can always add, but fish it out is not easy!
Actually, taste as you go—don’t trust one of those no-taste-until-done recipes. You’ll thank yourself.

Oh, People Actually Ask Me…

Can I use frozen chicken?: Absolutely, just make sure to cook it fully before shredding, unless you like to live on the edge. Crock pots are a lifesaver here.
What if I’m dairy-free?: No sweat—skip the cream cheese or try a splash of coconut milk. Not the same, but pretty tasty!
Does this count as chili, really?: Honestly, that debate gets feisty around here. But I say: chili is as chili does. And a bowl of this on a cold day convinces even the skeptics. (If you want to read more on the argument, here’s an article I like.)
Can I double it?: Yeah, just use the biggest pot you own, and maybe check your seasonings before dumping them all in. Trust me, learned that lesson the hard way.

And if you’re ever short a bean can, just toss in what you have—no one turns up their nose. Except maybe my brother. But he’s picky.

So, give white chicken chili a whirl—and if you mess up, odds are it’s still delicious. If you want to nerd out on chili traditions, Serious Eats does a deep dive that’ll keep you busy till dinner’s ready. Otherwise, the only rule here is: eat, laugh, and hope you don’t drop any more bean cans on your toes!