White chicken chili is the cozy, creamy side of chili: tender shredded chicken, soft cannellini beans, mild green chilies and sweet corn in a lightly thickened, gently spicy broth. This version is made for two, in one small saucepan, so you get two generous bowls and not a pot that feeds a crowd for a week. The chicken simmers whole right in the broth, half the beans are mashed to thicken it, and a little cream cheese melts in at the end for richness. If you want a warm bowl of white chicken chili on a cool evening, this is the right size.
Why you’ll like it
- Made for two: about four cups of chili, enough for two hearty bowls.
- One pot: everything cooks in a single saucepan, so cleanup is quick.
- Naturally creamy: mashed beans do most of the thickening, with just two ounces of cream cheese for richness.
- Simple pantry cans: cannellini beans, green chilies and corn are easy to keep on hand.
- Easy to adjust: keep it mild or add more heat with the jalapeño and cayenne.
What is white chicken chili?
White chicken chili swaps the tomatoes and red beans of classic chili for white beans, chicken and a creamy broth. The flavor comes from green chilies, jalapeño, cumin, oregano and a squeeze of lime, so it tastes warm and savory rather than fiery.
Most recipes follow the same outline: soften an onion, simmer broth with beans and chilies, cook chicken in the pot and shred it, then add something creamy at the end. That might be cream cheese, half and half or Greek yogurt. This version uses cream cheese because it melts smoothly into the hot broth and gives a velvety finish with a very small amount.
What makes it work
Mashing about half of the beans into a quarter cup of broth is the secret to the texture. The mashed beans dissolve into the pot and thicken it without flour or a roux, while the whole beans keep a little bite.
The chicken breast simmers whole in the broth for 15 minutes and is shredded afterward. Cooking it in the liquid keeps it moist and seasons it from the inside, and a gentle simmer matters: a hard boil makes chicken breast tough.
The cream cheese goes in last, over low heat. Softened cream cheese melts smoothly, while cold cheese added to a hot pot can turn grainy. A tablespoon of lime juice at the end brightens the whole pot, so the creamy broth never tastes heavy.
How it is sized for two
Most white chicken chili recipes make six to twelve servings, so this one is scaled to about a third of a standard recipe. One can of cannellini beans replaces two, 8 ounces of chicken replaces a pound or more, and 2 ounces of cream cheese replaces a whole block, so there is no half-used package left in the fridge.
The pot matters too. A small saucepan keeps the broth deep enough to cover the chicken and prevents it from reducing too fast, which is what happens when a small batch is cooked in a large pot. The result is about four cups, or two generous bowls of roughly two cups each.
Ingredients for white chicken chili
Exact amounts are in the recipe card below. Here is how to choose each one.
- Chicken breast: boneless and skinless. If it is very thick, cut it in half lengthwise so it cooks evenly.
- Cannellini beans: one can, drained and rinsed. Great northern beans work the same way.
- Low-sodium chicken broth: lets you season the chili yourself. A little is saved for mashing the beans.
- Diced mild green chilies: for gentle, savory heat.
- Jalapeño and cayenne: the jalapeño adds fresh heat, and the cayenne is optional.
- Cumin, oregano and chili powder: the warm, earthy backbone of the seasoning.
- Corn: frozen or canned both work.
- Cream cheese: softened, so it melts smoothly.
- Lime juice and cilantro: for a bright finish. The cilantro is optional.
How to make white chicken chili
- Soften the onion and jalapeño in oil, then add the garlic and spices.
- Mash about half of the beans with a little broth.
- Add the broth, whole beans, green chilies and chicken, and simmer gently until the chicken is cooked through.
- Shred the chicken and return it to the pot with the corn and mashed beans.
- Melt in the cream cheese over low heat, then finish with lime juice and cilantro.
Step-by-step notes
Building the base. Cook the onion and jalapeño over medium heat for 4 minutes, until they are soft and the onion looks translucent. Add the garlic and spices and stir for 1 minute. The spices bloom in the oil, which deepens their flavor before any liquid goes in.
Mashing the beans. A fork works well for this. Press until most of the beans break down into a thick, rough paste with the broth. A few small pieces are fine, since they will dissolve as the chili simmers.
Simmering the chicken. Bring the pot just to a boil, then turn it down to low so the surface barely bubbles. Simmer uncovered for 15 minutes. The chicken is ready when it reaches 165°F inside and shreds easily.
Finishing. After the chicken is shredded and back in the pot with the corn and mashed beans, simmer for 5 minutes so everything comes together. Turn the heat to low before adding the cream cheese, and stir until it disappears into the broth. The chili should be creamy and lightly thickened. If it is thicker than you like, stir in a splash of broth.
Tips and variations
- Keep the simmer gentle. Small bubbles at the edge are enough, and the chicken stays tender.
- Soften the cream cheese. Leave it on the counter while you cook, or cut it into small cubes so it melts quickly.
- Season at the end. Taste after the cream cheese and lime juice are in, then add salt and pepper as needed.
- Adjust the heat. Leave out the cayenne and some of the jalapeño seeds for a milder bowl, or pass hot sauce at the table.
- Add toppings. Diced avocado, a dollop of sour cream, shredded Monterey Jack, tortilla chips or an extra squeeze of lime all work well.
Substitutions
- Chicken thighs: boneless thighs can replace the breast. They stay juicy and shred easily.
- Cooked chicken: if you have leftover or rotisserie chicken, skip the simmering step. Add the shredded chicken with the corn and mashed beans and heat it through.
- Greek yogurt: some recipes stir in plain Greek yogurt instead of cream cheese. Take the pot off the heat first and stir it in gently so it does not separate.
- Great northern beans: a good match for cannellini beans.
What to serve with it
This chili is hearty enough to be the whole meal, but a few sides make it feel complete.
- Tortilla chips or strips add crunch on top or on the side.
- Warm cornbread or crusty bread is good for dipping.
- A simple green salad with a lime vinaigrette balances the creamy broth.
- Sliced avocado and lime wedges brighten each bowl.
Storage and reheating
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, to 165°F, on the stove over low heat with a splash of broth, since the chili thickens as it sits. It also freezes well for up to 3 months, and a good stir while reheating brings the creamy texture back.
A small pot, a creamy broth and two warm bowls: cozy dinner without the giant batch.
Frequently asked questions
Can I make white chicken chili without cream cheese?
Yes. Mashing the beans already thickens the chili, so you can leave the cream cheese out for a lighter bowl, or stir in plain Greek yogurt off the heat for a tangy finish.
Can I use rotisserie chicken?
Yes. Skip the simmering step, shred the chicken and add it with the corn and mashed beans, then heat everything through for 5 minutes.
Can I freeze white chicken chili?
Yes, it freezes well for up to 3 months. Thaw it in the refrigerator, then reheat it over low heat with a splash of broth until steaming hot.
Is white chicken chili spicy?
It is mild to medium. The green chilies and jalapeño bring gentle heat, and leaving out the cayenne and the jalapeño seeds makes it milder still.
Print
White Chicken Chili for Two
- Total Time: 50 minutes
- Yield: 2 servings
Description
White chicken chili for two: a creamy, mildly spicy pot of cannellini beans, green chilies, corn and shredded chicken, made in one saucepan.
Ingredients
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 1/2 jalapeño, seeded and diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt, plus more to taste
- 1 3/4 cups low-sodium chicken broth
- 1/4 cup low-sodium chicken broth, for mashing the beans
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (4-ounce) can diced mild green chilies
- 8 ounces boneless, skinless chicken breast
- 1/2 cup frozen or canned corn kernels
- 2 ounces cream cheese, softened
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
- freshly ground black pepper, to taste
Instructions
- Heat the oil in a 3-quart saucepan over medium heat. Add the onion and jalapeño and cook for 4 minutes, stirring, until softened.
- Add the garlic, cumin, oregano, chili powder, cayenne and salt and cook for 1 minute, until fragrant.
- In a small bowl, mash about half of the drained beans with the 1/4 cup broth using a fork until mostly smooth. Set aside.
- Pour the 1 3/4 cups broth into the pan and add the remaining whole beans, the green chilies and the chicken breast. Bring just to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes, until the chicken reaches 165°F inside.
- Move the chicken to a plate and shred it with two forks. Return it to the pot along with the corn and the mashed beans and simmer for 5 minutes.
- Reduce the heat to low and stir in the softened cream cheese until it melts completely. Stir in the lime juice and cilantro, then season with salt and pepper. Serve hot.
Notes
Equipment: 3-quart saucepan or small Dutch oven, small bowl, fork, two forks for shredding
- Mash the beans well so they dissolve into the broth and thicken it.
- Keep the simmer gentle, since a hard boil makes the chicken tough.
- Soften the cream cheese first and add it over low heat so it melts smoothly instead of curdling.
- Leave out the cayenne and half of the jalapeño seeds for a milder bowl, or add a splash of hot sauce at the table.
- Finish with the lime juice at the end so its flavor stays bright.
- Doneness: The chicken is done when it reaches 165°F inside and shreds easily; the chili should be creamy and lightly thickened, and a spoon dragged across the bottom of the pot should leave a brief trail.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days; reheat until steaming hot, to 165°F. The chili freezes well for up to 3 months. Thin it with a splash of broth when reheating, since it thickens as it sits.
- Cook chicken to an internal temperature of 165°F, refrigerate leftovers within 2 hours and reheat leftovers to 165°F (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
