Creamy White Chicken Chili with Sautéed Poblanos

There are some dishes that just feel like a warm hug in a bowl, and for me, a good White Chicken Chili is at the top of that list. I’ll never forget the first time I had it. It was at a neighborhood potluck years ago, on one of those first truly crisp fall evenings where you can smell the change of season in the air. The chili was good, don’t get me wrong, it was creamy and comforting. But I left thinking it could be something more.

It felt like it was missing a little something, a secret spark. Classic recipes are classic for a reason, but I’ve always believed there’s room for a little twist to make them truly memorable. I went home that night with a mission. I wanted to create a version that was just as creamy and pale, but with a gentle, surprising warmth that blossomed on your tongue without a single speck of black pepper to mar the beautiful color.

After a few tries, I found my secret. It’s a simple swap that makes all the difference, creating a depth of flavor that has our friends and family asking for the recipe every single time I make it. This isn’t just another chili, it’s an experience, and I am so excited to finally share my special version with all of you.

Skip to My Special Recipe!

Why This White Chicken Chili Recipe Works

White Chicken Chili has become a modern classic for good reason. It’s the perfect alternative to its robust, tomato-based cousin. It offers a lighter, yet equally satisfying, experience that’s creamy, savory, and full of tender chicken and beans. Its popularity comes from its comforting nature and its ability to be a canvas for all sorts of delicious toppings. It’s the kind of meal that feels special enough for company but is easy enough for a weeknight.

But what makes this specific recipe stand out from the crowd? It all comes down to a few key techniques and one very important ingredient. First, we build our flavor base carefully. We gently soften the onions and peppers without letting them brown. This step is crucial for maintaining that clean, pale color we want. Browning would introduce caramelization and darker notes, which we want to avoid here. We are building a purely savory, not sweet, foundation.

The real magic, my personal touch, is the use of ground white pepper. This is the twist that elevates the entire dish. Black pepper has a bold, pungent heat and leaves little dark flecks. White pepper, on the other hand, offers a more subtle, earthy, and uniform heat that warms the back of your throat. It provides that classic peppery kick without altering the chili’s beautiful creamy-white appearance. It’s an invisible warmth that makes people wonder, “What is that amazing flavor?” Finally, we ensure a perfectly smooth and creamy finish by tempering our cream cheese and sour cream. This simple professional trick prevents any curdling, guaranteeing a silky texture every time.

Ingredients for White Chicken Chili

The beauty of this recipe lies in its relatively simple, accessible ingredients. But choosing the right ones and understanding their role is key to achieving that perfect balance of flavor and texture. This isn’t about just throwing things in a pot, it’s about building layers of flavor that work together in harmony. Each component is chosen specifically to contribute to the final creamy, savory, and subtly spicy dish.

Quality matters, especially with the broth and peppers. Using a good, clear, low-sodium chicken broth allows you to control the salt level and ensures the chicken flavor shines through. For the peppers, fresh poblanos give a wonderful, mild green chili flavor that’s more nuanced than a bell pepper. And of course, my secret weapon is here, the ground white pepper, which brings the heat without the color. Let’s look at exactly what you’ll need.

• For the Chili Base:
  • 1 tbsp Olive Oil or Butter
  • 1 large White Onion, diced
  • 2 large Poblano Peppers, diced
  • 1 Jalapeño, seeded and minced (optional, for extra heat)
  • 4-6 cloves Garlic, minced
  • 1 ½ lbs boneless, skinless Chicken Breasts (or thighs), cut into 1-inch cubes
  • 6 cups Low-Sodium Chicken Broth (use a clear, light-colored brand)
  • 2 (4 oz) cans Diced Green Chiles, undrained
  • 2 (15 oz) cans Cannellini Beans (or Great Northern), rinsed and drained
  • 1 (15 oz) can White Corn, drained (optional)
• Spices (The “White” Blend):
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • ½ tsp Ground Coriander
  • ½ tsp Ground White Pepper (This is key for “invisible” heat)
  • 1 tsp Salt (or to taste)
• For the Creamy Finish:
  • 4 oz (½ block) Cream Cheese, softened and cubed
  • ¾ cup Sour Cream (or plain Greek yogurt)
  • ½ cup chopped Fresh Cilantro
  • Juice of 1 large Lime

A quick note on the beans. Cannellini beans are my first choice because they hold their shape well and have a wonderfully creamy interior. Great Northern beans are a fantastic substitute if you can’t find them. And when it comes to the chicken, thighs will give you a slightly richer flavor due to their higher fat content, while breasts keep the dish very lean. The choice is yours, both work beautifully.

Step-by-Step Instructions For Making White Chicken Chili

Following these steps carefully will ensure your chili is perfectly creamy, flavorful, and absolutely delicious. The key is patience, especially in the beginning stages. We’re not trying to rush the flavors, we’re giving them time to get to know each other in the pot. I recommend using a heavy-bottomed Dutch oven for this recipe, as it distributes heat evenly and prevents scorching, which is so important for a cream-based dish like this one.

1. Sauté Aromatics (No Browning)

In your Dutch oven, heat the olive oil or butter over medium heat. Add your diced white onion, poblano peppers, and the optional jalapeño. This is the foundational flavor layer. Stir them occasionally and let them cook for a good 6 to 8 minutes. The goal here is to get them super soft and translucent. You want to “sweat” them, not sauté them. If you see them starting to brown, turn the heat down a little. Brown bits mean a darker chili, and we want to keep it light and bright.

2. Add Garlic and Spices

Once the veggies are perfectly soft, add the minced garlic and all of your dry spices: the ground cumin, dried oregano, ground coriander, salt, and that all-important white pepper. Stir everything constantly for about one minute. This step is called “blooming” the spices. The heat and oil toast them lightly, waking up their essential oils and making them so much more fragrant and flavorful. Your kitchen will start to smell amazing right about now.

3. Poach the Chicken

Pour in the chicken broth, scraping up any little bits from the bottom of the pot. Then add the cans of diced green chiles and the raw, cubed chicken. Give it all a good stir to combine. Increase the heat to bring the mixture to a gentle simmer, then immediately reduce the heat to low, cover the pot, and let it do its thing. The chicken will gently poach in the flavorful broth for 20 to 25 minutes until it’s cooked through and incredibly tender.

4. Add Beans and Corn

After the chicken is cooked, stir in your rinsed cannellini beans and the drained white corn. Let the chili simmer for another 10 minutes, this time with the lid off. This allows the beans and corn to heat through and absorb the flavors of the broth, and it also helps the chili to thicken slightly as some of the liquid evaporates.

5. Create the Creamy Base

This is the most important step for a silky, smooth chili. In a separate medium bowl, place your softened cream cheese cubes and the sour cream. Now, ladle about half a cup of the hot broth from your pot into the bowl, making sure to get just the liquid, not the chicken or beans. Whisk this mixture vigorously until it is completely smooth and creamy with no lumps. This is called tempering. It gently raises the temperature of the dairy, so it won’t seize up and curdle when you add it to the hot chili.

6. Finish the Chili

Pour that beautiful, smooth cream mixture back into the pot of chili and stir it all together. The chili will instantly transform into a rich, creamy dream. Let it cook on low for just two or three more minutes to thicken up, but do not let it come to a boil. Boiling can cause the dairy to separate. Finally, take the pot off the heat completely. Stir in the fresh cilantro and a generous squeeze of fresh lime juice. This final touch brightens up all the flavors and adds a wonderful freshness. Give it a final taste and add more salt if you think it needs it.

How To Serve White Chicken Chili

Once your beautiful pot of creamy chili is ready, the fun really begins with the toppings. Serving this White Chicken Chili is all about customization. I absolutely love setting up a little “chili bar” when we have company over. I just put out a variety of toppings in small bowls and let everyone build their own perfect bowl. It’s interactive, fun, and ensures everyone gets exactly what they love.

The right toppings can complement the creamy, savory flavors of the chili while adding texture and freshness. You want a mix of creamy, crunchy, fresh, and sharp flavors to really make each bite exciting. It’s a great way to turn a simple bowl of chili into a complete, satisfying meal.

Here are some of my favorite toppings to set out for a chili bar:

• Creamy Avocado: Diced or sliced, it adds a buttery richness that is just heavenly.
• Shredded Monterey Jack Cheese: It melts beautifully into the hot chili for that perfect cheese pull. A white cheddar is also a great choice.
• Crispy Tortilla Strips: For that essential crunch. You can buy them or make your own by slicing corn tortillas and baking or frying them until golden.
• A Dollop of Sour Cream: To double down on the creaminess and add a little tangy flavor.
• Fresh Cilantro: A little extra fresh cilantro on top adds a bright, herbaceous note.
• Sliced Jalapeños: For those who like to turn up the heat, fresh or pickled jalapeños are a must.
• A Wedge of Lime: An extra squeeze of lime juice right before eating really wakes up all the flavors.

Beyond the toppings, this chili is wonderful served alongside a piece of warm, buttery cornbread for dipping. You could also serve it over a bed of fluffy white rice or even quinoa to make it an even heartier meal. No matter how you serve it, this chili is sure to be a crowd-pleaser.

How To Store & Reuse White Chicken Chili Leftovers

One of the best things about this White Chicken Chili is that the leftovers are just as delicious, if not more so. As the chili sits in the refrigerator overnight, the flavors have even more time to meld together, creating a deeper, more cohesive taste. So don’t be afraid to make a big batch. Proper storage is key to making sure you can enjoy it for days to come.

Before storing, make sure you allow the chili to cool down completely. Placing a large, hot pot of chili directly into the fridge can raise the internal temperature of your refrigerator, which isn’t safe for the other food in there. I usually let it sit on the counter for about an hour before packing it up. Store any toppings separately to keep them fresh.

Here’s how to best store and reuse your delicious chili:

• Refrigerating: Ladle the cooled chili into an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to eat, the best way to reheat it is gently on the stovetop over medium-low heat. Stir it frequently to prevent it from scorching on the bottom and to ensure it heats evenly. You can also microwave it, but I find the stovetop preserves the texture better.
• Freezing: This chili freezes quite well. For the best results, let it cool completely and then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. To serve, let it thaw overnight in the refrigerator and then reheat it gently on the stovetop as described above. You may need to add a small splash of chicken broth to loosen it up as it reheats.
• Creative Leftover Ideas: Don’t just think of it as a bowl of chili on day two. The leftovers are incredibly versatile. Use it as a filling for creamy chicken enchiladas, spoon it over baked potatoes or nachos for a fantastic topping, or even use it to make a delicious chili mac by stirring it into some cooked pasta.

Having a container of this chili in the fridge or freezer is like having a secret weapon for a quick and delicious meal. It makes busy weeknights so much easier and is always a welcome sight.

Substitutions & Variations For White Chicken Chili

While I absolutely adore this recipe just as it is, one of its greatest strengths is its flexibility. A great recipe should serve as a reliable guide, but also leave a little room for you to play and make it your own. Whether you have dietary restrictions, are missing an ingredient, or just feel like experimenting, there are plenty of ways to adapt this White Chicken Chili to your liking. Don’t be afraid to try something new, you might just discover your new favorite combination.

Think of this recipe as your starting point. You can easily adjust the heat level, swap out the protein, or even make it completely dairy-free with a few simple changes. The core flavor profile built from the poblanos, cumin, and green chiles is robust enough to support a variety of tweaks. It’s a forgiving recipe that welcomes a bit of creativity in the kitchen.

Here are some simple and delicious substitutions and variations you can try:

• Make it Faster: If you’re short on time, use a store-bought rotisserie chicken. Simply shred the meat and stir it in during the last 10 minutes of cooking, along with the beans and corn, just to heat it through.
• Change the Protein: This recipe works great with boneless, skinless chicken thighs for a richer flavor. You could also use ground chicken or turkey, browning it with the onions and peppers at the beginning.
• Switch up the Beans: No cannellini beans? No problem. Great Northern beans, pinto beans, or even chickpeas would be a delicious substitute.
• Adjust the Heat: For a much spicier chili, you can leave the seeds in your jalapeño, or even add a finely minced serrano or habanero pepper. For a completely mild version, simply omit the jalapeño altogether. The poblano peppers provide flavor, not heat.
• Make it Dairy-Free: You can achieve a similar creamy texture by using dairy-free cream cheese and sour cream alternatives. Another wonderful option is to blend a cup of soaked cashews with a little water to create a cashew cream to stir in at the end.
• Add More Veggies: Feel free to bulk up the chili with other vegetables. Diced zucchini, yellow squash, or even some chopped kale stirred in at the end would be nutritious and tasty additions.

These are just a few ideas to get you started. The most important thing is to have fun with it and create a version of this White Chicken Chili that your family will love.

5 FAQs About White Chicken Chili

Here are some straightforward answers to the most common questions I receive about this White Chicken Chili recipe.

How do I make this White Chicken Chili thicker?

That is a fantastic question, as the ideal chili thickness is a matter of personal preference. My recipe is designed to create a chili that is creamy and rich but still has a soup-like consistency. The cream cheese and sour cream provide a good amount of body, and simmering it uncovered for a bit helps reduce the liquid. However, if you prefer a much thicker, stew-like chili, you have a few easy options. The simplest method is to just let it simmer uncovered on low for an extra 15 to 20 minutes, which will allow more of the broth to evaporate and concentrate the flavors. Be sure to stir it occasionally so it doesn’t stick.

Another great, natural way to thicken it is to use the beans themselves. Before you add the two cans of beans to the pot, take about half a cup of the beans out and mash them with a fork or give them a quick pulse in a food processor to create a rough paste. Stir this bean paste back into the chili. The starches from the beans will be released and will act as a natural thickener. If you’re in a real hurry, you can use a cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then slowly whisk it into the simmering chili. Let it cook for a couple of minutes, and it will thicken right up.

Can I make this White Chicken Chili in a slow cooker?

Absolutely! This recipe adapts wonderfully to the slow cooker, making it a perfect set-it-and-forget-it meal for a busy day. The process is just slightly different. I highly recommend you still do the first step on the stovetop. Sautéing the onion, poblano, and optional jalapeño in a skillet until soft, then blooming the garlic and spices for a minute, builds a crucial layer of flavor that you just can’t achieve by dumping everything into the slow cooker raw. It only takes about 10 minutes, and it’s well worth the effort.

After that, transfer the cooked aromatics to your slow cooker. Add the raw chicken, chicken broth, green chiles, beans, and corn. Give it all a good stir, then cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before serving, shred the chicken with two forks right in the slow cooker. Then, in a separate bowl, temper the cream cheese and sour cream with some of the hot broth from the slow cooker, just as you would in the stovetop version. Stir this creamy mixture into the chili along with the fresh cilantro and lime juice. Let it heat through for another 15 minutes on low, and it’s ready to serve.

What’s the difference between white chili and regular chili?

The main differences between white chili and the more traditional red chili come down to three things: the protein, the beans, and the flavor base. Classic red chili, like a Texas-style chili con carne, typically uses ground beef and a rich, dark sauce made from red chile powders, cumin, and often tomatoes. It commonly features kidney beans or pinto beans. The result is a deep red or brown color and a robust, beefy, and smoky flavor profile.

White Chicken Chili, on the other hand, is defined by its lighter color and ingredients. The protein is almost always chicken or sometimes turkey. The beans are white beans, like cannellini, Great Northern, or navy beans. The flavor base is completely different. Instead of tomatoes and red chili powder, it relies on green chiles, onions, garlic, and spices like cumin and coriander, all suspended in a chicken broth base. Many versions, like mine, are finished with cream, cream cheese, or sour cream to create that signature creamy texture and pale color. The flavor is savory and bright rather than smoky and robust.

Why did my White Chicken Chili curdle?

This is the most common pitfall when making creamy soups and chilis, and it’s a heartbreaking moment in the kitchen. The good news is that it’s completely preventable. Curdling, or the separation of the dairy into little white clumps, almost always happens for one of two reasons: temperature shock or boiling. Dairy proteins are delicate, and when cold dairy (like cream cheese or sour cream straight from the fridge) is added directly to a pot of very hot liquid, the proteins can seize up and separate.

This is precisely why the “tempering” step in my recipe is so critical. By whisking a small amount of the hot broth into the cream cheese and sour cream in a separate bowl first, you are gently and gradually raising the temperature of the dairy. This acclimatizes it, so when you pour that smooth mixture back into the main pot, there’s no shock to the system, and it will incorporate seamlessly. The second cause is boiling. Once you have added any dairy to the chili, you must keep it at a gentle simmer. Never let it come to a rolling boil, as the high heat will cause the dairy to break and curdle, resulting in a grainy texture.

Is White Chicken Chili healthy?

It certainly can be a very wholesome and nutritious meal. It’s packed with lean protein from the chicken, which is great for keeping you full and satisfied. It’s also loaded with fiber from the cannellini beans, which is fantastic for digestive health. The peppers and onions provide valuable vitamins and nutrients as well. On its own, the base of this chili is quite healthy. The ingredients that add the most fat and calories are the cream cheese and sour cream.

If you’re looking to make a lighter version, there are several easy and delicious swaps you can make. You can use low-fat or non-fat cream cheese (often called Neufchâtel cheese) and substitute plain Greek yogurt for the sour cream. Greek yogurt provides a similar tangy flavor and creamy texture but with more protein and less fat. You can also load up your bowl with healthy toppings like fresh avocado for healthy fats, extra cilantro, and a big squeeze of lime juice instead of a pile of cheese. By making a few mindful choices, you can easily fit this comforting White Chicken Chili into a very healthy diet.

Try These Recipes Next

If you loved the cozy and comforting flavors of this chili, I have a few other recipes I know you’ll enjoy.

• 40 High-Protein Meals That Taste Amazing: Tons of fast, easy, delicious meals that are absolutely packed with protein.
• Crock Pot Creamy Mexican Chicken Soup: Let your slow cooker do all the work with this incredibly flavorful and easy soup.
• Roasted Jalapeño Chicken Chowder: For those who love a bit of smoky heat, this rich and creamy chowder is an absolute must-try.

Each of these dishes is packed with flavor and perfect for feeding a hungry family.