Creamy White Chicken Chili
Oh Hey, Let’s Talk About Creamy White Chicken Chili
I have to confess something right off the bat: this Creamy White Chicken Chili is what I make when I want to impress my in-laws, or, you know, just survive a Monday when everyone’s hangry and I’m running on fumes. The first time I made it, I actually forgot to buy half the spices, but it still turned out pretty great (my cousin said it was “decent, for a chili that isn’t red”). And now? It’s my “didn’t-plan-dinner-but-need-something-warm” trick, especially when the weather is more miserable than a wet sock.
Why You’ll Love This (Or, Why I Keep Making It)
Look, I make this when I want my kitchen to smell like I’ve worked way harder than I actually did—no shame there. My family goes crazy for it because it’s got just the right amount of creamy without going full goo. Plus, it’s sneaky about using leftovers. Oh, and if you accidentally make it a little too spicy, just toss in a dollop of sour cream (honestly, my youngest does this even when it’s not spicy—he claims it’s for hydration).
There’s also the fact that it’s nearly impossible to mess up. Nearly. (I did once drop the entire salt shaker in. Don’t do that.)
Here’s What Goes In (And What Doesn’t Have To)
- 2-3 cups cooked chicken (shredded or chopped; rotisserie works, but I’ve used leftover grilled chicken and even turkey once—confession, turkey was fine but not my fave)
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed (or honestly, whatever white beans you’ve got; my grandmother always used Goya but I go rogue sometimes)
- 1 onion, chopped (yellow, white, whatever’s rolling around in the crisper)
- 3-4 cloves garlic, minced (I sometimes cheat with garlic paste—don’t judge)
- 1-2 mild green chiles, diced (or one can diced green chilies; in a pinch, I’ve used a splash of salsa verde—adds some zing)
- 1 cup corn (frozen, canned, or fresh—I’m not picky)
- 3 cups chicken broth (low sodium is good, but whatever’s handy)
- 1 tsp ground cumin (sometimes I forget and it’s still edible, promise)
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (or more if you like a kick)
- Salt and pepper, to taste (but, uh, don’t do what I did with the salt shaker)
- 1/2 cup sour cream (I’ve swapped in Greek yogurt when I run out and nobody complained… much)
- 4 oz cream cheese, cubed and softened (optional, but it makes it super creamy—sometimes I skip it if I’m feeling virtuous)
Let’s Get Cooking! (Step-by-Step-ish)
- Grab a big pot or Dutch oven—mine is honestly too small, but I just keep adding stuff anyway. Saute the onion in a splash of oil over medium heat until it looks glossy and slightly see-through. Toss in the garlic and cook for, I dunno, another minute. If you forget and it goes a bit brown, don’t panic—been there.
- Add your green chiles, spices (cumin, oregano, chili powder), and give it a good stir. This is where I usually sneak a taste. Sometimes more cumin just feels right, you know?
- Throw in the chicken, beans, corn, and chicken broth. Stir it all together. It’ll look a bit, um, beige at this point—not the most inspiring. But trust me, it gets better.
- Bring it to a simmer. Let it bubble gently for about 15-20 minutes. If you get distracted (like I always do), just come back when you remember. It’ll be fine.
- Turn the heat to low. Add the cream cheese and sour cream. Stir until everything melts together. (If it looks a bit lumpy, just keep stirring. It’ll smooth out. Or not. It’s still tasty.)
- Taste for salt and pepper. Adjust if needed, but don’t go wild.
- Ladle into bowls and top with whatever makes you happy—more sour cream, cilantro, tortilla chips, shredded cheese. Actually, my neighbor swears by a squeeze of lime, which is… surprisingly good?
Notes From The Trenches (Aka My Kitchen)
- If you forget to soften the cream cheese, it’ll just take longer to melt. Not tragic, just a bit annoying because you end up whisking like a madman.
- This actually tastes even better the next day. Unless you have teenagers, in which case there won’t be any left.
- I’ve used leftover roast chicken from those bulk store rotisserie birds (you know the ones). Super convenient.
- If you like things spicier, chopped jalapeños are your friend. Or sriracha. Or, for the brave, a splash of hot sauce—I love Cholula.
Stuff I’ve Tried (And One That Flopped)
- Vegetarian: Once, I skipped the chicken and threw in extra beans and a handful of spinach. It was… actually good? Maybe not what chili purists want, but I liked it.
- With bacon: Fry up a few strips and crumble on top. Ridiculous.
- Thickening: Oh, I once tried to thicken it with flour and made a weird, gloopy mess. Don’t do that. Just simmer a bit longer if it’s too thin.
Gear You Might Need (But Don’t Stress)
- Big pot or Dutch oven. But honestly, I’ve made this in a giant frying pan when my good pot was MIA.
- Ladle, for serving. Or just a mug if you’re feeling lazy—it works.
- If you want to be fancy, a potato masher to smoosh some of the beans and make it creamier. But a fork works too, in a pinch.
Storing Leftovers (If You Have Any)
Cool it down, then stash in an airtight container in the fridge. Lasts 3-4 days, but honestly, in my house it never makes it past lunchtime the next day. Freezes pretty well, though the texture gets a bit weird if you use a ton of cream cheese. Just reheat gently on the stove or in the microwave (I may even eat it cold sometimes, but that’s just me).
How We Serve It (Family Quirks and All)
My crew love this with crunchy tortilla chips for scooping, and I always throw on a sprinkle of sharp cheddar or Monterey Jack. My weird uncle insists on dicing up avocado on top. And sometimes, if I’m feeling extra, I’ll make a quick jalapeño cornbread like this one to go alongside. Oh, and don’t forget a big squeeze of fresh lime, it’s magic.
Things I Wish I’d Known (Aka Pro Tips)
- Don’t rush melting in the cream cheese. I once cranked up the heat to speed things up and it split into some weird cheesy curds. Gross. Be patient, it’ll melt smooth if you give it time.
- If you add too much broth and it’s soupier than you wanted, just let it simmer with the lid off. Or, actually, I find it works better if you mash a few beans to thicken things up.
- Watch your salt. Seriously.
FAQ (Real Questions From Real Folks… Or Texts From My Sister)
- Can I make this in a slow cooker? Yep! Just dump everything except the dairy in, cook on low for 4-5 hours, then stir in the cream cheese and sour cream at the end. Easy as pie.
- What if I don’t have green chiles? No biggie! Try some salsa verde or just skip it. Maybe throw in a touch of smoked paprika or cayenne for depth?
- Can I freeze it? Sure—just let it cool first. The texture might change a wee bit, but it’s still delicious.
- How spicy is it? Mild, honestly, unless you go wild with the chili powder. My youngest is a spice wimp so I always keep it gentle. Want more kick? Hot sauce is your friend.
- Can I use dried beans? If you want to, but honestly, that’s a project for another day. Canned is just fine (I mean, who has time for soaking and boiling on a weeknight?).
- How do I thicken it if it’s too runny? Mash up some beans against the side of the pot or simmer longer; that usually does the trick.
By the way, if you’re new to chili and want to learn more about bean varieties, this guide is handy. Or, just wing it with whatever you have—that’s honestly what I do most nights!
So there you have it—my take on Creamy White Chicken Chili. Is it traditional? Who knows. Does it make the house smell amazing? Absolutely. And if you end up with an extra bowl, let me know how you dress yours up—I’m always looking for new chili hacks. Just, you know, watch your salt.
