So Here's the (Sometimes Messy) Story Behind My White Chicken Chili
White Chicken Chili: the soup that convinced my husband beans can be delicious — and that sometimes it’s okay to skip dinner rolls just to “save room” for extra bowls. You ever have a dish with so many versions, your family can’t agree on which was the original? This is mine. Some folks swear I used green chiles once instead of jalapeños, my dad tries to sneak in more cumin every time, yet for whatever reason, this odd little recipe is the only one everyone eventually ends up demolishing. It’s the first thing I make whenever there’s a cold snap (or, honestly, when I can’t be bothered with anything fussy). Last time I made it, our neighbor stuck her head in the kitchen and went, "Something smells way too good for a Tuesday." High praise!
Why I Find Myself Cooking This Again (and Again...)
I make this White Chicken Chili when I forgot to meal prep, when someone’s feeling gloomy, or just because (the smell alone can basically tear people away from their screens). The creaminess makes it feel like more work than it actually is — my trick, if you can call it that, is sneaking in some cream cheese at the end. There's something about how the beans turn out that's just...unreasonably comforting. My family goes a bit bonkers for it, especially on those muddy, rainy evenings where you can't believe how early it got dark. Little warning: I do get a bit heavy-handed with the cilantro, but nobody’s ever complained directly to me, so that’s a win? (Except my aunt once tried to fish it all out. Bless her heart.)
What You’ll Need (and How I Cheat Sometimes)
- 2 tablespoons olive oil (but I've used butter in a pinch, honestly — don’t tell!)
- 1 large yellow onion, diced — a red one works if that’s all you’ve got left
- 2-3 garlic cloves, minced (sometimes I get lazy and use that jarred stuff — it’s fine)
- 1 jalapeño, seeded and diced (or swap canned green chiles for less heat — sometimes I even skip it if the kids are whining)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano, if you somehow have it — but plain ol’ works too)
- ½ teaspoon chili powder (or a pinch more if you want things lively)
- ½ teaspoon salt — add more to taste, but don’t go wild early
- 3 cups chicken broth (Yes, boxed, homemade, whatever. I used bouillon cubes once — not bad!)
- 2 cans (15 oz each) white beans, rinsed and drained (great northern, cannellini, navy — I’m not picky)
- 2 cups shredded cooked chicken (rotisserie chicken is my weeknight hero, but poached, roasted, leftover grilled — all good)
- 1 cup frozen corn (or fresh, when it’s in season. I rarely measure — a good handful.)
- ½ block (4 oz) cream cheese, cubed (full-fat, low-fat, whatever’s in the fridge. Tried Neufchâtel once — pretty decent.)
- ½ cup half-and-half or milk (if you forgot to buy it, a splash of sour cream works, too!)
- Juice of 1 lime, plus more wedges for serving
- ¼ cup fresh cilantro, chopped (or, you know, leave it out if it tastes like soap to you)
Let’s Get Cooking (Don’t Stress the Details)
- In a decent-sized soup pot or Dutch oven, heat the olive oil over medium heat. Toss in your chopped onion with a pinch of salt — cook until translucent and kind of floppy, about 5 minutes. Don’t let it get too brown.
- Stir in garlic and diced jalapeño. Let that go for maybe a minute, until you can smell it (and maybe start sneezing, heh). Then sprinkle in cumin, oregano, chili powder — stir for another 30 seconds or so. If it clumps, don’t panic; it smooths out.
- Pour in that chicken broth, scraping up any bits if you’re feeling chef-y. Bring to a gentle simmer.
- Add the beans and corn. I usually use a potato masher here to gently squish about half of the beans (right in the pot!) — thickens things up. Don’t worry if it looks a bit odd at this stage — always does.
- Stir in the shredded chicken. Let it simmer, uncovered, for 10 minutes or so. This is when I start cleaning up (or at least pretending to so I can sneak a taste). Adjust salt as you go.
- Cubed cream cheese time: plop it in and stir until it *looks* like it’s vanished. This takes patience. (I rushed it once, got sad cheese lumps. Learn form my mistakes — keep stirring.)
- Add milk or half-and-half, followed by lime juice. Let it all heat through another 2 minutes. (And now is the time to poke in your spoon for a, uh, “quality check.”) Turn off heat.
- Top with chopped cilantro, unless you’re anti-cilantro. Taste — add more lime or salt if it needs pep.
- Ladle into bowls. Toss on extra cilantro, a squeeze of lime, and—if you're feeling fancy—a little grated cheese or crushed tortilla chips.
Random Notes from Me (Not Professional, Just Obsessed)
- Once left out the cream cheese by accident. It was...fine, but just not as creamy-dreamy. Use it if you can.
- If you cook the chicken fresh, slice or shred it before adding, and don’t stress if it’s a little under — it’ll finish up in the pot.
- Honestly, I keep forgetting to measure the corn. A "handful" is my usual technique, which helps nobody but me, sorry.
- If it seems too thick, just add a splash more broth. Too thin? Mash more beans or simmer a tad longer.
Variations I’ve Tried (One I Kinda Regret)
- Added diced red bell pepper once — good color, not sure it added much flavor.
- Made it with leftover turkey after Thanksgiving. Hey, nobody noticed until I mentioned it, and then they got weird about it. Tasted good though!
- One ill-fated experiment: doubled the chili powder hoping for depth. Just tasted like chili powder. Oops.
- For vegetarians, skip the chicken, toss in roasted cauliflower. It’s not the same, but pretty tasty.
Do You Really Need Special Equipment?
I always use my trusty Dutch oven, but any decent soup pot will do. Don’t have a potato masher? Use a fork, back of a wooden spoon, whatever — the point is to smoosh some beans. Mixing bowls? You’ll hardly need ‘em. But, if you’re a gadget person, this is one you can do old-school and still feel accomplished.
How to Store Leftovers (If They Even Survive That Long)
This keeps in the fridge, tightly covered, for three days — though honestly, in my house it never lasts more than a day. Freezes fine, but the dairy can separate — stir it really well once you reheat. If you ever actually have leftovers, please send me your secrets.
My Fave Ways to Serve It (Confession: I Love It for Breakfast Too)
I bring out big, wide bowls and let everyone pile on toppings: extra cilantro (obviously), a blob of sour cream, grated Monterey Jack, or crushed tortilla chips. My oldest claims it’s best with a grilled cheese on the side, which I have to admit — is not wrong. I’ve even eaten leftovers cold, straight form the fridge, no shame here.
Pro Tips (Learned the Hard Way)
- Let the cream cheese actually melt — don’t try to rush it, or you get weird white flecks. I did this once trying to save time. Not worth it.
- Just taste as you go. Once I oversalted by thinking, “Eh, I’ll fix it later.” Spoiler: Couldn’t.
- If it seems bland, you probably need more lime. Or salt (probably both, actually).
FAQ — Real Questions, Real Answers
Can I use rotisserie chicken for this? Oh, absolutely. About half the time I do, especially when it’s on sale. (Just pick off any weird crunchy bits, they aren’t great in chili.)
Is this super spicy? Nope; not usually. The jalapeño gives a gentle warmth, but you can skip it—sometimes I have to when the young ones are in a mood—or swap in canned green chiles to tone it down further.
What if I don’t have cream cheese? I’ve used sour cream or Greek yogurt in a pinch. It comes out a bit tangier, but still totally good. Did once try ricotta — not a fan.
Why is mine so thick? Just add some broth or water and give it a stir. Opposite problem? Mash more beans, or simmer another 5. (Or just call it stew. Nobody ever minds, really.)
Can I make this in the slow cooker? Sorta! Toss everything but the dairy in the cooker, low for 4-5 hours. Add cream cheese and milk at the end, stir until smooth, then finish with lime and cilantro. (But honestly, it’s just as fast on the stovetop.)
Rice as a side? Weirdly, yes! I know it’s not traditional, but one of my friends swears by it, and it’s grown on me. But not everyone’s cup of tea.
And if you’re wondering whether three bowls is excessive — I can confirm, it’s really not.
Ingredients
- 2 tablespoons olive oil (but I've used butter in a pinch, honestly — don’t tell!)
- 1 large yellow onion, diced — a red one works if that’s all you’ve got left
- 2-3 garlic cloves, minced (sometimes I get lazy and use that jarred stuff — it’s fine)
- 1 jalapeño, seeded and diced (or swap canned green chiles for less heat — sometimes I even skip it if the kids are whining)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano, if you somehow have it — but plain ol’ works too)
- ½ teaspoon chili powder (or a pinch more if you want things lively)
- ½ teaspoon salt — add more to taste, but don’t go wild early
- 3 cups chicken broth (Yes, boxed, homemade, whatever. I used bouillon cubes once — not bad!)
- 2 cans (15 oz each) white beans, rinsed and drained (great northern, cannellini, navy — I’m not picky)
- 2 cups shredded cooked chicken (rotisserie chicken is my weeknight hero, but poached, roasted, leftover grilled — all good)
- 1 cup frozen corn (or fresh, when it’s in season. I rarely measure — a good handful.)
- ½ block (4 oz) cream cheese, cubed (full-fat, low-fat, whatever’s in the fridge. Tried Neufchâtel once — pretty decent.)
- ½ cup half-and-half or milk (if you forgot to buy it, a splash of sour cream works, too!)
- Juice of 1 lime, plus more wedges for serving
- ¼ cup fresh cilantro, chopped (or, you know, leave it out if it tastes like soap to you)
Instructions
-
1In a decent-sized soup pot or Dutch oven, heat the olive oil over medium heat. Toss in your chopped onion with a pinch of salt — cook until translucent and kind of floppy, about 5 minutes. Don’t let it get too brown.
-
2Stir in garlic and diced jalapeño. Let that go for maybe a minute, until you can smell it (and maybe start sneezing, heh). Then sprinkle in cumin, oregano, chili powder — stir for another 30 seconds or so. If it clumps, don’t panic; it smooths out.
-
3Pour in that chicken broth, scraping up any bits if you’re feeling chef-y. Bring to a gentle simmer.
-
4Add the beans and corn. I usually use a potato masher here to gently squish about half of the beans (right in the pot!) — thickens things up. Don’t worry if it looks a bit odd at this stage — always does.
-
5Stir in the shredded chicken. Let it simmer, uncovered, for 10 minutes or so. This is when I start cleaning up (or at least pretending to so I can sneak a taste). Adjust salt as you go.
-
6Cubed cream cheese time: plop it in and stir until it *looks* like it’s vanished. This takes patience. (I rushed it once, got sad cheese lumps. Learn form my mistakes — keep stirring.)
-
7Add milk or half-and-half, followed by lime juice. Let it all heat through another 2 minutes. (And now is the time to poke in your spoon for a, uh, “quality check.”) Turn off heat.
-
8Top with chopped cilantro, unless you’re anti-cilantro. Taste — add more lime or salt if it needs pep.
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9Ladle into bowls. Toss on extra cilantro, a squeeze of lime, and—if you're feeling fancy—a little grated cheese or crushed tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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