Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Soup & Stew Master

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Comfort Food Expert

❤️ My Recipe Story

"This chili was inspired by a cold, rainy afternoon when I wanted something lighter than red beef chili but just as comforting. By combining tender chicken with creamy white beans and a hit of salty bacon, I found the perfect balance of richness and flavor."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Bowl of creamy white bean chicken chili with bacon and cheese topping, sitting on a dark plate near a window

The Secret to Creaminess

The hallmark of a great white chili is its velvety texture. While heavy cream plays a role, the real secret is the cream cheese. It stabilizes the broth and adds a subtle tang that cuts through the richness. Melting it slowly ensures a smooth consistency without curdling.

Texture also comes from the beans themselves. By gently mashing a portion of the white beans against the side of the pot during simmering, you release natural starches that thicken the broth naturally, creating a hearty mouthfeel without needing flour or cornstarch.

💡 Professional Tip

If using rotisserie chicken, save the bones to make your own quick stock for the chili. It adds a depth of flavor that store-bought broth just can't match.

Frequently Asked Questions

Yes! You can poach raw chicken breasts directly in the simmering broth (step 2) for about 15-20 minutes, then remove, shred, and return to the pot.

Add a diced jalapeño along with the onions, or increase the amount of cayenne pepper. You can also serve it with hot sauce on the side.

Absolutely. Add all ingredients except the dairy and bacon to the slow cooker. Cook on Low for 6-7 hours. Stir in cream cheese and cream 30 minutes before serving.

Great Northern beans hold their shape well but are creamy inside. Cannellini beans are a great substitute, though they are slightly larger.

Soups with dairy can separate when frozen. It is best to freeze the base before adding the cream cheese and cream, then add the dairy when reheating.

Crusty bread, cornbread, or tortilla chips are excellent for dipping. A simple green salad with vinaigrette helps cut the richness.

Yes, this is the perfect recipe for leftover roasted turkey, especially after holidays. Simply swap the shredded chicken 1:1 for turkey.

Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day as they have time to meld.

Recipe Troubleshooting Guide

✅

Soup Too Thin

Problem: Chili consistency is more like soup than stew

Solution: Simmer uncovered for 10-15 extra minutes to reduce, or mash more beans. You can also mix 1 tsp cornstarch with water and stir in.

✅

Grainy Texture

Problem: The dairy looks curdled or grainy

Solution: This happens if heat is too high. Always turn heat to low before adding dairy. If it happens, whisk vigorously; it usually smooths out.

✅

Bland Flavor

Problem: Chili lacks depth

Prevention: Add more salt, a squeeze of fresh lime juice for acid, or a pinch more cumin. The bacon topping also adds significant saltiness.

✅

Beans Too Hard

Problem: Beans have a chalky texture

Recovery: If using canned, they just need heating. If using dry beans, they must be fully pre-cooked before adding. Simmer longer if needed.

✅

Too Spicy

Problem: Green chiles made it too hot

Prevention: Add a bit more cream or a dollop of sour cream on top to neutralize the spice. A teaspoon of honey can also balance the heat.

✅

Separated Fat

Too Sweet: N/A - Flavor issue

Too Salty: Add unsalted broth or water to dilute

Bland: Skim excess fat from the top with a ladle or use a paper towel to blot the surface

Ingredients for white chicken chili: shredded chicken, white beans, cream cheese, broth, onions, and spices on a countertop

Selecting the Best Ingredients

Since this is a simple soup, the quality of the broth matters. A rich bone broth will yield a much better mouthfeel than water or bouillon cubes. If using store-bought, look for 'low sodium' so you can control the salt level yourself.

For the beans, Great Northern are preferred for their delicate skin and creamy interior. Cannellini beans are a good runner-up. Avoid chickpeas or kidney beans as they will change the texture and flavor profile significantly away from the traditional 'white chili' style.

Essential Ingredient Notes

  • Chicken: Rotisserie chicken is a huge time-saver and adds great flavor. Alternatively, poached chicken breasts stay tender in the liquid.
  • Green Chiles: Mild diced green chiles add the signature tang without overwhelming heat. Look for fire-roasted varieties for extra depth.
  • Monterey Jack: Grate your own cheese from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the hot soup.
Pot of simmering white bean chili with steam rising, showing the creamy texture and chunks of chicken

Layering the Flavors

Building flavor starts with the 'sofrito' of onions and spices. Sautéing the spices (blooming) in the oil before adding the liquid releases their essential oils, making the cumin and chili powder much more potent and aromatic than if you just dumped them into the water.

The timing of the dairy is crucial. It should always be the final step. Cooking dairy on high heat for too long causes separation. Add the cream cheese and heavy cream, stir until melted, and then immediately lower the heat or serve to maintain that silky emulsion.

Thickening Naturally

Take a potato masher or the back of a wooden spoon and crush about 1/4 of the beans directly in the pot. This releases starch and thickens the soup without altering the flavor.

Creamy White Bean Chicken Chili

Prep 15 min
Cook 30 min
Serves 6 servings
Level Easy

📋 Ingredients

Soup Base

  • 115g cream cheese, softened
    Key for velvety texture
  • 60ml heavy cream
    Adds richness
  • 6 slices bacon, cooked
    Crumbled for topping
  • Monterey Jack cheese
    Shredded for garnish
  • Fresh parsley
    Chopped for color

Toppings & Dairy

  • 450g cooked chicken
    Shredded (rotisserie works great)
  • 2 cans Great Northern beans
    Rinsed and drained
  • 750ml chicken broth
    Low sodium preferred
  • 1 yellow onion
    Diced finely
  • 1 can (4oz) green chiles
    Diced, mild or hot
  • 1 tsp ground cumin
    Essential chili flavor
  • 3 cloves garlic
    Minced

Instructions

  1. Sauté Aromatics

    Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic, cumin, oregano, and chili powder; sauté for another minute until fragrant.

  2. Simmer Base

    Pour in the chicken broth and add the diced green chiles and rinsed white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to meld flavors.

  3. Make it Creamy

    Stir in the cream cheese and heavy cream until the cream cheese has completely melted into the broth. Use a ladle to slightly mash some of the beans against the side of the pot for a thicker texture.

  4. Add Chicken

    Stir in the shredded cooked chicken and simmer for another 5-10 minutes until the chicken is heated through and the chili has thickened to your liking. Season with salt and pepper.

  5. Garnish and Serve

    Ladle into bowls. Top generously with the crumbled crispy bacon, shredded Monterey Jack cheese, and fresh parsley. Serve hot.

Recipe Notes & Tips

Storage

Leftovers keep well in the fridge for 3-4 days. Reheat gently on the stove over low heat. Avoid boiling to prevent the dairy from separating.

Serving Suggestions

Serve with warm flour tortillas, cornbread muffins, or tortilla chips. A wedge of lime adds a nice brightness to finish the dish.

Lighten It Up

For a lighter version, swap the heavy cream for half-and-half or milk, and use Neufchâtel cheese instead of full-fat cream cheese.