Creamy White Chicken Chili Stove Top Weeknight Winner

Fast, cozy comfort in one pot: thick, cheesy, chili-lime chicken dinner ready in 30 minutes, no slow cooker required.

You want a dinner that punches above its weight class. Something quick, craveable, and so comforting your family asks for seconds before they finish firsts. This stovetop white chili hits that bullseye: silky, hearty, and loaded with flavor you’d swear simmered all day. It’s the go-to move for busy nights when takeout sounds tempting, but you want the good stuff without the wait.

The Secret Behind This Recipe

The magic isn’t complicated—it’s technique. We bloom the spices in fat so the cumin, coriander, and oregano taste toasty and round instead of flat and dusty. We thicken smart by lightly mashing beans and melting cream cheese, which gives body without heavy roux or long simmer times.

The other non-negotiable? Add dairy off heat. This keeps the chili creamy and glossy instead of broken. FYI, a quick squeeze of lime at the end wakes everything up, because yes, acid is your friend here.

What Goes Into This Recipe – Ingredients

• 1.5 lb boneless skinless chicken (thighs for juiciness, or breasts), cut into 1/2-inch pieces
• 1 tbsp olive oil + 1 tbsp butter
• 1 medium yellow onion, finely diced
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 4 garlic cloves, minced
• 2 cans (4 oz each) diced green chiles, mild or hot
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 1 cup corn (frozen and thawed or canned and drained)
• 4 cups low-sodium chicken broth
• 1 to 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black or white pepper
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/8 tsp cayenne (optional; tiny amount keeps color light)
• 4 oz cream cheese, softened and cut into cubes
• 1/2 cup half-and-half or heavy cream
• 1 cup shredded Monterey Jack (or Pepper Jack for heat)
• 1 tbsp fresh lime juice (plus more to taste)
• 1/4 cup chopped fresh cilantro (optional)
• Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water
• Optional toppings: crushed tortilla chips, avocado, sour cream, sliced scallions, radishes

How to Make It – Instructions

1. Season the chicken. Pat dry and toss with a pinch of salt, pepper, and 1/2 tsp cumin. This builds flavor from the start.
2. Sear in fat. Heat olive oil and butter in a large pot or Dutch oven over medium-high. Add chicken in a single layer. Cook 3–4 minutes, stir, then cook 2–3 more minutes until just cooked through and lightly golden. Transfer to a bowl.
3. Soften aromatics. Reduce heat to medium. Add onion and jalapeño with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
4. Bloom spices. Add remaining cumin, oregano, coriander, and optional cayenne. Stir 30–45 seconds so the spices toast in the residual fat. No skipping—this is flavor alchemy.
5. Build the base. Stir in green chiles, beans, corn, and broth. Bring to a lively simmer. With a spoon, mash about 1/2 cup of beans against the pot side to thicken naturally.
6. Simmer and reintroduce chicken. Return chicken and any juices to the pot. Simmer uncovered 10–12 minutes to concentrate flavor. Adjust heat so it’s bubbling gently, not raging.
7. Check thickness. If you want it thicker, stir in the cornstarch slurry and simmer 1–2 minutes more. Prefer thinner? Add a splash of broth.
8. Turn off heat before dairy. Remove pot from the burner. Stir in cream cheese until melted and smooth. Add half-and-half (or cream), then Monterey Jack until silky.
9. Brighten and finish. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime. The right salt level = restaurant-level flavor.
10. Rest and serve. Let sit 5 minutes to settle and thicken slightly. Ladle into bowls and add toppings as desired. Chips on the side? Always a yes.

Storage Instructions

Cool completely, then store in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low, stirring often. If it thickens too much, loosen with a splash of broth or water.

Freezing tip: dairy can turn grainy after thawing. For best results, freeze without the cream and cheeses for up to 3 months. Reheat, then stir in dairy just before serving. If you already froze it with dairy, reheat slowly and whisk in a bit of fresh cream to smooth it out.

What’s Great About This

• Ready in ~30 minutes. Faster than waiting on delivery, and way more satisfying.
• One pot. Minimal dishes, maximal payoff. IMO, that’s the weeknight dream.
• Ultra-creamy, not heavy. Mashed beans + cream cheese = luscious texture without floury thickeners.
• Flexible heat level. Keep it mild for kids or go jalapeño-forward for spice lovers.
• Pantry-friendly. Beans, broth, canned chiles—most of it is already in your kitchen.
• High-protein comfort. Chicken keeps it filling; beans bring fiber to the party.
• Scales well. Double it for game day or meal prep lunches. The leftovers slap.
• Gluten-free friendly. Skip the cornstarch or use just a touch; the bean mash does the heavy lifting.

Pitfalls to Watch Out For

• Boiling after dairy. High heat can split cream and cheese. Stir them in off heat for a glossy finish.
• Overcooking chicken. Sear to just done, then simmer briefly with the broth. Dry chicken is a buzzkill.
• Skipping the spice bloom. Tossing in spices late = flat flavor. Toast them briefly in fat for depth.
• Too thin or too thick. Use the bean mash or cornstarch slurry to dial in viscosity. You’re in control.
• Salt stacking. Canned beans and broth vary. Taste before salting like you’re a cartoon chef.
• Color creep. Lots of red chili powders will tint it orange. Stick to green chiles, cumin, and coriander for that “white” vibe.
• Cheese clumps. Shred your own and add gradually off heat. Pre-shredded has anti-caking agents that don’t melt as smoothly.

Variations You Can Try

• Rotisserie shortcut: Swap in 3 cups shredded rotisserie chicken. Add with the beans and simmer 5–7 minutes.
• Dairy-light: Use 3/4 cup evaporated milk and skip most of the cheese. Still creamy, less rich.
• Dairy-free: Sub 1 cup unsweetened coconut milk plus 1/4 cup cashew cream. Use vegan cheese or omit. Flavor stays on point.
• Keto-ish: Omit beans and corn. Add sautéed cauliflower florets and extra chicken. Thicken with a touch more cream cheese.
• Veggie version: Replace chicken with 2 cans chickpeas and 2 cups diced zucchini or mushrooms. Use veggie broth.
• Verde vibes: Stir in 1/2–3/4 cup salsa verde and charred poblano strips for a bright, tangy edge.
• Smoky heat: Add 1/2 tsp chipotle powder or smoked paprika (lightly) and roasted corn. Accept a slightly deeper color.
• Thickener swap: Stir in 2 tbsp masa harina mixed with broth for a subtle corn-tinged body.
• Grain boost: Serve over steamed rice or quinoa to stretch servings for a crowd. Carb lovers rejoice.

FAQ

Can I use pre-cooked chicken?

Yes. Stir in shredded rotisserie chicken or leftover grilled chicken during the simmer in step 6 and heat through. Since it’s already cooked, keep the simmer brief to avoid drying it out.

How do I make the chili thicker without cornstarch?

Mash 1–2 cups of beans right in the pot, or blend a ladle of the chili and stir it back in. You can also add an extra 2 oz of cream cheese for more body.

Will this freeze well?

It freezes best before the dairy goes in. Make the chili up to the simmer, cool, and freeze. Reheat gently, then add cream cheese, cream, and cheese just before serving for the smoothest texture.

How do I keep the color light and “white”?

Stick to green chiles, cumin, coriander, and oregano. Skip heavy amounts of red chili powder or tomato-based ingredients. Use white or black pepper instead of paprika for heat, and add dairy off heat for a bright, creamy look.

What beans are best for this recipe?

Cannellini and great northern beans hold their shape but mash easily to thicken. Navy beans work too, though they’re smaller and can break down more quickly.

Is it very spicy?

Not by default. Use mild green chiles and a seeded jalapeño for gentle warmth. Want more heat? Keep the jalapeño seeds, add Pepper Jack, or finish with a few dashes of hot sauce.

Can I make it in a slow cooker?

You can, but stovetop is faster. If using a slow cooker, sauté the aromatics and bloom spices first, then combine everything except dairy. Cook on low 4–5 hours. Stir in dairy at the end to prevent curdling.

What cheese melts best here?

Monterey Jack melts silky-smooth and keeps flavor balanced. Pepper Jack adds heat. Shred your own for the best texture—pre-shredded often gets grainy.

How can I lighten it up?

Use light cream cheese, swap half-and-half for 2% milk, and reduce the shredded cheese to 1/2 cup. The bean mash still gives creamy body without a heavy finish. FYI, seasoning and lime go a long way toward flavor.

The Bottom Line

This stovetop white chicken chili delivers cozy comfort with speed and swagger. You get one pot, about 30 minutes, and a creamy, craveable bowl that tastes like it simmered all afternoon. Keep the dairy off heat, bloom the spices, and finish with lime—those three moves separate good from great.

Whether you’re feeding the crew on a weeknight or batch-cooking for game day, this recipe shows up big. Stir, taste, tweak, and make it yours. Dinner: handled.