If you dropped by my kitchen on a chilly Tuesday, you’d probably catch me poking a pot of white chili while negotiating with a very opinionated wooden spoon. This one got me through a snow day when the power flickered and the kids asked if dinner could also be a snack, which yes, obviously. I learned it from a neighbor who insisted on extra green chiles and a squeeze of lime, and now I do too. Funny thing, I used to think chili had to be red to count as chili; then this pale, cozy bowl proved me wrong in the nicest way.
Why you’ll love this one
I make this when the week gets loud and everyone’s hungry at slightly different times. My family goes a bit bonkers for this because it’s creamy but not heavy, and the toppings can go wild. Also, it’s forgiving. Ran out of cumin? Me too once, and I just doubled the oregano with a raised eyebrow and it still tasted like a hug. And yes, there’s a moment where it looks a little beige and blah, but trust me, the flavors show up like friends late to a party who brought more chips.
(Small confession: I used to scorch the garlic every single time. Now I nudge the heat lower, and actually, I find it works better if I let the onions take their time.)
What you need in your pantry today
- 2 tablespoons olive oil or butter if you’re feeling cozy
- 1 medium onion, diced fine
- 3 cloves garlic, minced, but not too fussy
- 1 to 2 jalapeños, seeded and chopped, or a pinch of red pepper flakes if that’s what you’ve got
- 1 teaspoon ground cumin, plus a little more for luck
- 1 teaspoon dried oregano, Mexican if you have it
- 1 teaspoon ground coriander optional but lovely
- 1 can 4 ounces diced green chiles
- 2 cans 15 ounces each white beans like cannellini or Great Northern, drained and rinsed
- 3 cups chicken stock homemade is grand, but store bought totally flies; I like the low sodium stuff here’s a handy stock guide
- 2 cups cooked shredded chicken rotisserie is my Tuesday night hero; if you’re starting form raw, poach a couple of breasts
- 0.5 cup sour cream or Greek yogurt for a lighter vibe
- 0.5 cup half and half or a splash of milk if that is what’s in the fridge
- 1 cup corn fresh, frozen, or none at all
- Juice of 1 lime plus extra wedges for serving
- Salt and black pepper to taste
- Handful of fresh cilantro chopped, unless cilantro tastes like soap to you in which case skip with my blessing
Sub swaps I use when I am in a hurry: a teaspoon of onion powder instead of a whole onion, a can of white hominy instead of corn, and if the store is out of cannellini, navy beans step up just fine. My grandmother always insisted on Brand X green chiles, but honestly any version works fine.
How I cook it, step by step ish
- Warm the oil in a heavy pot over medium heat. Add the onion with a pinch of salt. Stir until glossy and a little golden at the edges, about 6 to 8 minutes. This is where I usually sneak a taste because I am impatient.
- Stir in garlic, jalapeño, cumin, oregano, and coriander. Cook 60 to 90 seconds. If the spices catch, splash in a tablespoon of stock and pretend you planned it.
- Tip in the green chiles, beans, and the 3 cups of stock. Bring to a gentle simmer; not a rolling boil, more like a friendly burble. Let it go 12 to 15 minutes. Do not worry if it looks a bit thin, it tightens later.
- Use a potato masher to smash some of the beans right in the pot, about 6 presses. It makes the broth silky without extra dairy. On second thought, I sometimes blend one cup in a blender if I want it extra creamy.
- Add the shredded chicken and corn. Simmer 5 to 8 minutes until everything is hot and the flavors are chatting.
- Lower the heat to barely on. Stir in sour cream and half and half. Do not let it boil now or the dairy might sulk and split. Squeeze in the lime, taste, add salt and pepper till it sings.
- Finish with cilantro. Turn off the heat and let it rest 3 minutes. The soup lost it's steam just enough to be perfect for bowls.
Serve with tortilla chips, avocado, extra lime, maybe a sprinkle of shredded Jack. If you have a crunchy radish, slice a few and toss them on top, swoon.
Notes I scribbled in the margin
- If your stock is very salty, hold back on seasoning until the end. I learned that the hard way when the chili tasted like the sea that one time.
- Bean texture changes the vibe. Great Northern are creamier, cannellini hold their bite a bit better. I tend to think a mix is fun.
- Lime first, cilantro last. The order matters more than I wanted to admit.
- Weird tip, but true: let the wooden spoon rest across the top of the pot to keep it from boiling over. My aunt swears by it and somehow it works.
Variations I have tried so you do not have to
- Green salsa twist: swap the green chiles for 0.75 cup salsa verde. Bright and speedy, great for game day.
- Veggie friendly: skip the chicken, add an extra can of beans and a handful of diced zucchini. Broth stays lovely.
- Spicy ranch vibe: stir in a tablespoon of ranch seasoning at the end. Sounds odd, is wildly comforting.
- Did not love: I once added smoked paprika thinking it would be cool. It muddied the color and the flavor, would not do that again.
Tools and little workarounds
A heavy Dutch oven is kind of essential for even heat. But if you do not have one, use any wide pot and keep the flame modest, you will be grand. I sometimes toss everything in a slow cooker on low for 4 to 5 hours, dairy added at the end. If you are into pressure cookers, The Kitchn has a friendly primer on quick shredded chicken right here.
Storing and reheating without fuss
Cool it down, then tuck it in airtight containers for up to 4 days in the fridge. Reheat gently over medium low, thin with a splash of stock or water. It freezes well for 2 months, though honestly, in my house it never lasts more than a day. For food safety timing, I peek at the USDA guidance when I forget exact numbers here.
How we serve it at my place
We set out bowls of crushed tortilla chips, sliced jalapeño, diced avocado, and a cloud of grated cheese. My little tradition is a dollop of yogurt and a quick grind of black pepper. On Sundays, we do cornbread and a green salad, and if the weather is grumpy, I warm the bowls first like a bit of kitchen kindness. Also, tiny digression, but my neighbor once brought over pickled onions for this and we ended up trading houseplants. Life is funny.
Lessons I learned the hard way
- I once tried rushing the onion step and regretted it because the chili tasted flat. Give them time, yall.
- Adding dairy at a simmer broke it on me, twice. Lower the heat till calm, then stir it in.
- Too many toppings can hide the chili. Tasty, but you lose the plot.
- Not tasting the stock first is a gamble; some brands are salty, some are sleepy.
Questions folks ask me
Can I make this white chili without dairy
Sure can. Skip the sour cream and half and half, mash a few extra beans, and add a splash of unsweetened almond milk if you like. It will still be creamy and cozy.
What if I only have dried beans
Soak overnight, then cook till tender before starting the recipe. I really like the bean basics from Serious Eats, super clear and no fuss read this.
Is rotisserie chicken okay
Absolutely. Pull the meat while it is warm, it shreds easily. Save the bones for stock if you are feeling thrifty.
Can I make it spicier
Yes, add extra jalapeño seeds or toss in a diced serrano. Or a pinch of cayenne at the end for control.
How do I thicken it more
Mash more beans or simmer a touch longer. You can also whisk a teaspoon of cornstarch into cold milk, then stir it in gently.
Does it taste better the next day
I think it does. The flavors settle in like they rented a room and decided to stay a while.
Can I use turkey instead of chicken
Yep, leftover turkey works a treat. Season with a pinch more cumin to wake it up.
If you want to explore different chiles for future batches, this friendly guide is fun to browse while your pot simmers pepper guide.