20-Minute White Chicken Chili (Creamy, Stovetop)

This white chicken chili is creamy, gently spicy and ready in 20 minutes, which makes it one of the best ways to answer a cold October evening. White beans, mild green chiles and shredded chicken simmer in a cumin-scented broth, and a little cream cheese melts in at the end to make it rich and silky.

Searches for white chicken chili recipes are climbing fast across the US this fall, but most recipes simmer for 45 minutes or use a slow cooker. This stovetop version gets the same result in a fraction of the time by starting with cooked chicken and mashing some beans to thicken the pot.

The shortcut: cooked chicken and mashed beans

Chili tastes deep when it has had time, so the trick here is to borrow time from elsewhere. Halal rotisserie or leftover chicken is already cooked and seasoned. Mashing a cup of the beans releases their starch, so the broth turns thick and creamy in minutes. Cream cheese adds body and a gentle tang.

Ingredient notes

Chicken. Any cooked chicken works: halal rotisserie, leftover roast chicken or poached breasts. Shred it with two forks.

Beans. Cannellini beans are creamy and large; great northern beans are smaller and hold their shape. Either is good.

Green chiles. Canned mild diced green chiles give the classic flavor without much heat. Add the jalapeno if you want more kick.

Broth. Use a halal-certified chicken broth or bouillon.

Step by step

Build the base. Soften the onion, then add garlic, green chiles and jalapeno, followed by the spices for 30 seconds.

Simmer the beans. Add broth and beans, bring to a boil, and mash a cup of beans back into the pot.

Make it creamy. Stir in chicken, corn and cream cheese until melted and smooth.

Finish bright. Lime juice at the end lifts the flavors. Pile on avocado, cilantro and crunchy chips.

Variations

• Extra creamy: Add 1/4 cup sour cream or heavy cream with the cream cheese.
• Salsa verde: Replace the green chiles with 1 cup of salsa verde.
• Spicier: Add a pinch of cayenne or a chopped serrano.
• Turkey: Leftover halal turkey works in place of chicken.

Common mistakes

Boiling after adding the cream cheese. Bring the chili to a simmer, then lower the heat before the cream cheese goes in. Hard boiling can make the dairy grainy.

Skipping the bean mash. Mashing about a cup of the beans is what makes this chili creamy without flour or a long simmer. Do not skip it.

Under-seasoning. White chili can taste flat. The lime juice at the end, plus the salt, is what brings it together. Taste and adjust right before serving.

Substitutions and halal swaps

• Chicken: use a halal rotisserie chicken, or poach halal chicken thighs in the broth for 12 to 14 minutes and shred them.
• Cream cheese: sour cream or Greek yogurt (stirred in off the heat) work. For dairy-free, mash an extra cup of beans and add 1/4 cup coconut milk.
• Beans: cannellini, great northern or navy beans all work; chickpeas give a firmer texture.
• Green chiles: a roasted poblano pepper, diced, gives more flavor if you have one. Use a fresh jalapeno for more heat.
• Broth: check that the broth or bouillon is halal-certified.

Freezing

Because of the cream cheese, the texture is best fresh. It can be frozen for up to 2 months; stir it well while reheating gently. You can also freeze the base before adding the cream cheese, then stir the cream cheese in when you reheat it.

What to serve with white chicken chili

Tortilla chips, warm cornbread or quesadillas are classic. For more cozy bowls, try the chicken tortilla soup, the black bean soup or the tortellini spinach soup. See all our quick chicken dinner recipes and easy soups.

Storing leftovers

White chicken chili keeps in the fridge for up to 4 days and gets thicker as it sits; loosen it with broth when reheating. It freezes for up to 3 months, though cream cheese can look slightly grainy after thawing. A quick stir while reheating smooths it out.

White chicken chili or a red chili?

This is the creamy, mild, tomato-free chili made with white beans and green chiles. For a classic red, tomato-based chili with ground meat, make the 20-minute ground turkey chili; for a looser, brothier pot, the taco soup is closer.