White Chicken Chili

This chili gets its creamy texture from a simple trick: puréeing one can of white beans to thicken the broth. Searing the chicken before poaching it in the broth develops a savory base and keeps the meat tender.

Harper Donahue

September 15, 2025

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Ingredients

For the Chicken

~2 lbs chicken breast tenderloins
1 tbsp olive oil
1 tsp kosher salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper

For the Chili

2 tbsp olive oil
2 medium shallots, minced
1 large carrot, diced
2 celery stalks, diced
1 jalapeño, seeded and minced
4 garlic cloves, minced
3 (15-oz) cans cannellini or Great Northern beans, rinsed and drained
1 (15-oz) can corn, drained
1 (4-oz) can diced green chiles
~6 cups chicken broth
4 oz cream cheese, softened and cubed

For Garnish

Tortilla chips
Sour cream or Greek yogurt
Shredded cheddar or Monterey Jack cheese
Fresh cilantro
Diced avocado
Lime wedges

Season and Sear the Chicken First

Pat the chicken tenderloins dry with a paper towel. In a medium bowl, toss them with 1 tablespoon of olive oil and all the seasonings (kosher salt, chili powder, cumin, garlic powder, paprika, and black pepper) until they’re evenly coated.

Heat a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for ~2-3 minutes per side. You just want to get a good brown crust on them; they will not be cooked through at this point. Remove the chicken from the pot and set it aside.

Sauté the Aromatics to Build the Base

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pot. Add the minced shallots, carrot, celery, and jalapeño. Cook, stirring occasionally, for ~5-7 minutes until the vegetables have softened. Use your spoon to scrape up any browned bits left from the chicken.

Add the minced garlic and cook for another minute, stirring constantly, until it’s fragrant.

Purée One Can of Beans and Simmer the Chili

Take one of the three cans of rinsed beans and add it to a blender with about 1 cup of the chicken broth. Blend until it’s completely smooth.

Pour the puréed beans into the pot. Add the remaining two cans of whole beans, the drained corn, and the can of diced green chiles. Stir everything together.

Pour in the remaining 5 cups of chicken broth and place the seared chicken back into the pot, nestling the pieces into the liquid.

Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it cook for ~15-20 minutes. The chicken should be cooked through and tender.

Shred the Chicken and Finish with Cream Cheese

Carefully remove the poached chicken from the pot and place it on a cutting board. While it cools slightly, add the cubed cream cheese to the chili. Whisk the broth until the cream cheese melts completely and incorporates into the chili.

Use two forks to shred the chicken, then return the shredded meat to the pot. Stir it in and let the chili simmer for another ~5 minutes so the flavors can meld. Give it a final taste and adjust with more salt if needed.

Serve hot with your preferred garnishes.

White Chicken Chili