Creamy White Chicken Chili

Soup season has officially started in our house, and this is always the first pot I make. It’s creamy without being heavy, gently spiced, and on the table in about 40 minutes.

The trick is puréeing one can of the beans. It thickens the chili into something velvety without any flour, and a block of cream cheese melts in at the end for richness. A poblano and a few warm spices bring flavor rather than real heat, so it suits everyone at the table.

Make a double batch if you can. It’s even better the next day.

Why this white chicken chili works

• Puréed beans thicken it naturally, so there’s no flour and no long simmering.

• Poaching the chicken right in the broth keeps it tender and flavors the base at the same time.

• Cream cheese melts into a silky, rich finish.

• A squeeze of lime at the end brightens everything up.

Ingredients for white chicken chili

• Poblano: mild and smoky. A green bell pepper works if that’s what you have.

• Cannellini beans: creamy white beans that purée beautifully. Great Northern beans are a good swap.

• Cream cheese: full-fat melts most smoothly. Cut it into cubes so it melts evenly.

• Mexican-blend cheese: a pre-mixed bag is fine here, or use Monterey Jack.

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, finely minced

• 1 poblano chili, diced

• 1½ teaspoons ground cumin

• ½ teaspoon paprika

• ½ teaspoon dried oregano

• ½ teaspoon ground coriander

• ¼ teaspoon cayenne pepper

• Salt and freshly ground black pepper

• 1 lb boneless, skinless chicken breasts

• 3 cups chicken broth

• 1 cup milk

• 1 (8 oz) package cream cheese, cubed

• 2 (15 oz) cans cannellini beans, drained

• 1 cup shredded Mexican-blend cheese

• 1 tablespoon fresh lime juice

• ¼ cup chopped fresh cilantro, plus more to serve

Method

1. Purée the beans: Blend one can of drained beans in a food processor until smooth. Set aside with the second can.

2. Soften the vegetables: Heat the oil in a large pot or Dutch oven over medium heat. Cook the onion for 3–4 minutes until soft, then add the garlic and poblano and cook 1–2 minutes more.

3. Bloom the spices: Stir in the cumin, paprika, oregano, coriander, cayenne, salt and pepper. Cook for 30 seconds, until fragrant.

4. Poach the chicken: Add the chicken and broth. Bring to a simmer, cover and cook for 15–20 minutes, until the chicken is cooked through.

5. Shred: Lift out the chicken, shred it with two forks, and return it to the pot.

6. Make it creamy: Stir in the whole and puréed beans, the milk and the cream cheese. Stir for about 5 minutes, until melted and smooth.

7. Finish: Stir in the shredded cheese, lime juice and cilantro. Taste and adjust the seasoning.

8. Serve: Ladle into bowls and top with extra cilantro, cheese and a wedge of lime. Dinner is served.

Tips for the best white chicken chili

• Don’t let it boil once the dairy goes in. A gentle simmer keeps it smooth.

• Shred the chicken while it’s warm. It pulls apart much more easily.

• Thin it as you like. Add a splash of broth if you prefer it more soup than stew.

Substitutions

• Shortcut: use 3 cups of shredded rotisserie chicken and simmer the broth for just 10 minutes.

• More heat: add a diced jalapeño with the poblano, or top with pickled jalapeños.

• Lighter: swap half the cream cheese for Greek yogurt, stirred in off the heat.

How to store white chicken chili
Keep leftovers in an airtight container in the fridge for up to 4 days. Thin with a splash of broth when reheating. It also freezes well for up to 3 months.

FAQ
Can I make it in a slow cooker? Yes. Add everything except the dairy, cheese, lime and cilantro, and cook on low for 6 hours. Shred the chicken, then stir in the rest.
Why is my chili too thick? The beans keep thickening it as it sits. Just add more broth.
Can I freeze it? Yes, though dairy can separate slightly. A good stir while reheating brings it back together.

What I used

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• Dutch oven

• Food processor

• Chicken shredder (the $20 one from my curry chicken salad)

• Soup bowls