White Chicken Chili Recipe Without Corn (Easy & Creamy)

This white chicken chili recipe delivers pure comfort in under an hour. Rich, velvety, and packed with tender chicken and white beans, it’s the kind of one-pot white chicken chili that makes people scrape their bowls clean and immediately reach for seconds.

Skipping the corn creates a silky-smooth texture where roasted poblanos, cumin, and cream cheese shine through in every spoonful. It’s creamy white chicken chili at its finest – bold flavor, minimal effort, maximum satisfaction.

After the complete recipe, you’ll discover expert techniques, creative variations, and insider tips to make these White Chicken Chili Recipe Without Corn.

Recipe Overview

Ingredients

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For the Chili Base:

• 2 lbs boneless, skinless chicken breasts (or thighs for extra richness)
• 3 tablespoons olive oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 2 poblano peppers, roasted and diced (or 1 can diced green chiles)
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 cups chicken broth (homemade makes a difference)
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed

For the Creamy Finish:

• 8 oz cream cheese, softened and cubed
• 1 cup sour cream
• 1 cup heavy cream (or half-and-half for lighter option)
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper to taste

For Topping:

• Shredded Monterey Jack or pepper jack cheese
• Fresh cilantro, roughly chopped
• Diced avocado
• Tortilla strips or crushed tortilla chips
• Extra lime wedges
• Sliced radishes for crunch
• Pickled jalapeños

What Makes This One-Pot White Chicken Chili Special

Here’s what I love most about this creamy white chicken chili – it all happens in one pot. No browning meat in one pan while sautéing vegetables in another, no juggling multiple burners. Just layer flavors as you go, building complexity without the complexity.

The absence of corn lets the chicken and beans shine through that silky, tangy cream sauce. Every bite is smooth and cohesive rather than studded with kernels. Don’t get me wrong, corn has its place, but this version feels more refined somehow, like something you’d order at a cozy restaurant tucked away on a side street.

Building Flavor From the Ground Up

Getting Your Chicken Ready

Initial Prep:

1. Sprinkle a good amount of salt and pepper on both sides of your chicken
2. Heat olive oil in your Dutch oven or large heavy-bottomed pot over medium-high heat until it shimmers
3. You should hear that satisfying sizzle as the chicken hits the pan

The Searing Process:

1. Sear the chicken breasts for about 4-5 minutes per side
2. We’re not cooking them through – just getting some color and flavor development
3. Those golden-brown bits? That’s where the magic starts
4. Remove the chicken to a plate and don’t you dare wash that pot
5. Those crispy bits stuck to the bottom are pure flavor gold

The Aromatic Foundation

Building the Base:

1. Lower your heat to medium and add the diced onion to that same pot
2. Let it soften for about 5 minutes, stirring occasionally and scraping up those beautiful fond bits
3. When the onion turns translucent and smells sweet, add your garlic
4. Cook for just another minute – garlic burns easily, so watch it closely

Adding the Spices:

1. Toss in those roasted poblanos (if you’re roasting fresh, the charred skin adds incredible depth)
2. Add jalapeño if using, cumin, oregano, paprika, and cayenne
3. Stir everything together for about a minute until your kitchen smells absolutely incredible
4. This toasting step wakes up the spices and releases their essential oils

The Simmering Stage

Bringing It Together:

1. Pour in your chicken broth, scraping the bottom one more time to get every last flavor molecule
2. Nestle your partially cooked chicken breasts back into the pot
3. Bring everything to a light boil, then lower the heat to let it simmer
4. Cover it and cook for about 20 minutes, or until the chicken is fully cooked and tender
5. Here’s a trick I learned from my neighbor who’s originally from New Mexico: she adds a small piece of dried lime peel during the simmer. It adds this subtle citrus note that’s hard to pinpoint but makes people ask what your secret ingredient is

Shredding the Chicken:

1. Remove the chicken to a cutting board and let it rest for a few minutes
2. Using two forks, shred it into bite-sized pieces
3. Some people dice their chicken for chili, but I prefer shredding – it soaks up more of that creamy sauce

The Bean Situation

Adding the Beans:

1. Add all three cans of beans to your simmering broth
2. I know three cans sounds like a lot, but trust me on this
3. The mix of Great Northern and cannellini gives you varied textures – some beans stay firm while others break down slightly
4. This naturally thickens your chili without needing flour or cornstarch
5. Let them heat through for about 5 minutes
6. If you’re feeling ambitious, mash about a third of the beans against the side of the pot with the back of your spoon
7. This releases their starch and makes the whole thing creamier without adding more dairy

Creating That Signature Creaminess

The Cream Cheese Method

Adding the Dairy:

1. Lower your heat to low – this is important because we don’t want the dairy to separate or curdle
2. Add those cubes of cream cheese, stirring gently until they melt into the chili
3. It’ll look a bit clumpy at first, but keep stirring and it’ll smooth out into pure silk
4. The cream cheese adds tang and body that sour cream alone can’t achieve
5. It’s the secret weapon that makes people ask if you used some fancy restaurant technique

Finishing Touches

Final Assembly:

1. Stir in your sour cream and heavy cream
2. The sour cream adds brightness while the heavy cream brings richness
3. If you want a lighter version, you can use half-and-half, but honestly? This is cozy comfort food. Embrace it
4. Add your shredded chicken back to the pot along with that fresh lime juice
5. The lime is non-negotiable here – it cuts through the richness and makes everything taste more alive
6. Season generously with salt and pepper
7. White chili needs more salt than you think because the beans and dairy can dull flavors

The Final Simmer:

1. Let everything simmer together for another 5-10 minutes so the flavors can get acquainted
2. The chili should be thick enough to coat the back of a spoon but still pourable
3. If it’s too thick, just add a little more broth to loosen it up
4. Too thin? Let it simmer a bit longer uncovered

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A Balanced Bowl That Doesn’t Compromise on Flavor

Let’s be honest – this white chicken chili recipe is comfort food. It’s creamy, it’s rich, and it’s exactly what you want on a cold night. But here’s what makes it work: the chicken provides solid lean protein, white beans add fiber and complex carbohydrates, and those peppers contribute vitamins A and C. The dairy adds calcium and creates that signature creaminess we’re after in a creamy white chicken chili.

One serving of this easy white chicken chili recipe gives you about 420 calories with a good balance of protein to keep you satisfied. The beans provide fiber that helps with digestion, and by controlling your toppings, you can adjust the richness to your preference. This isn’t diet food – it’s real food that happens to have nutritional value alongside all that comfort.

Recipe Variations to Make This White Chicken Chili Recipe Your Own

Extra Spicy White Chicken Chili: Double the jalapeños and add a teaspoon of chipotle in adobo for smoky heat that lingers.

Green Chili Style: Use all poblanos (about 6-8), roast them yourself, and add a can of fire-roasted green chiles. Skip the cream cheese and use Mexican crema instead for an authentic white chicken chili recipe.

Lean and Clean Version: Use chicken breasts, swap heavy cream for unsweetened almond milk, and reduce the cream cheese to 4 oz. Still creamy, significantly lighter.

Loaded Southwest White Chicken Chili: Stir in a can of diced fire-roasted tomatoes and add black beans alongside the white beans for color and depth.

Herb-Forward: Add fresh thyme and sage during the simmer, then finish with lots of fresh cilantro and a handful of chopped green onions for a fresh take on this white chicken chili recipe.

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Want to know the secrets to restaurant-quality texture? Keep reading!

Choosing Your Chicken Wisely

Chicken Breasts vs. Thighs: I’ve made this both ways dozens of times. Breasts give you that classic shredded chicken texture – clean, lean, perfect for soaking up sauce. Thighs bring more flavor and stay juicier even if you slightly overcook them. For a special dinner, I’ll often use half and half.

Rotisserie Shortcut: Running short on time? A rotisserie chicken works beautifully. Skip the searing step entirely, shred the meat, and add it during the final 10 minutes of cooking. You’ll miss some of that fond development, but on a Tuesday night, who’s counting?

Bone-In for Maximum Flavor: If you’re feeling ambitious, bone-in chicken pieces simmered in the broth create an unbelievably rich base. Fish them out after they’re cooked, remove the meat from the bones, and return the shredded chicken to the pot. The bones add collagen and depth you can’t get from boneless cuts.

Getting Ahead for Stress-Free Serving

This one-pot white chicken chili recipe is actually better the next day, making it perfect for entertaining or meal prep. The flavors meld together overnight, and the chili thickens slightly as it sits.

Make-Ahead Timeline:

• 2 Days Before: Roast your poblanos, dice your onions and peppers, and store in the fridge
• 1 Day Before: Make the entire white chicken chili recipe through adding the beans, but stop before adding any dairy. Cool completely and refrigerate
• Day Of: Reheat gently, then stir in your cream cheese, sour cream, and heavy cream. Stir in the shredded chicken and let it simmer until everything is heated through.

Freezing Strategy: This creamy white chicken chili freezes well, but I recommend freezing it before adding the dairy. Cream-based soups can separate when frozen and reheated. Make the chili through the bean stage, cool, freeze in portions, then add your cream components when reheating.

Professional Tricks That Elevate Everything

After making this creamy white chicken chili probably a hundred times, here’s what I’ve learned separates good from absolutely crave-worthy.

Common Mistakes to Avoid

Over-cooking the Chicken: The chicken continues cooking when you return it to the chili, so if you’ve already cooked it completely during the sear, you’ll end up with dry, stringy meat. Aim for just barely done when you shred it.

Adding Dairy Too Hot: I cannot stress this enough – if your white chicken chili is at a rolling boil when you add cream cheese and sour cream, you’re going to get a grainy, separated mess. Low heat is your friend here.

Under-seasoning: White chicken chili needs aggressive seasoning. The beans and dairy act like flavor sponges. Always taste before serving and don’t be shy with that salt.

Skipping the Lime: Some people think citrus in chili sounds weird. Those people are missing out on the ingredient that makes everything else pop. The acid brightens and balances all that richness.

Advanced Techniques for Next-Level Results

The Roasted Poblano Difference: Fresh poblanos roasted until the skin blisters bring a smoky, complex sweetness that canned green chiles just can’t match in this white chicken chili recipe. Hold them over a gas flame with tongs, rotating until blackened, then steam in a covered bowl for 10 minutes. The skins slip right off.

Blooming Your Spices: When you add those ground spices to the aromatics in your white chicken chili, give them a good stir and let them toast for a full minute. You’ll smell when they’re ready – the aroma becomes richer and more complex.

The Masa Thickening Trick: For extra body and a subtle corn flavor without actual corn kernels, whisk 2 tablespoons of masa harina with 1/4 cup of broth until smooth, then stir into your chili during the last 10 minutes.

Serving This White Chicken Chili Like a Pro

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Topping Bar Essentials

Set out small bowls of shredded Monterey Jack, fresh cilantro leaves, diced avocado tossed with lime, homemade tortilla strips (cut tortillas into strips, brush with oil, bake at 375°F for 10 minutes), pickled red onions, sliced radishes, sour cream, and hot sauce. Let everyone customize their bowl.

Perfect Pairings

Bread & Sides:

• Warm flour tortillas or jalapeño cornbread
• Simple Mexican rice with cilantro and lime
• Black bean and avocado salad
• Cucumber and jicama slaw with lime dressing

Keeping Your White Chicken Chili Perfect

Storage: Transfer cooled white chicken chili to airtight containers and refrigerate for up to 4 days. The flavors actually improve after 24 hours as everything has time to meld together.

Reheating: Warm this creamy white chicken chili gently over low heat on the stovetop, adding splashes of broth if it’s thickened too much. Avoid the microwave if possible – it can make the dairy separate and the chicken rubbery. If you must microwave, do it in 1-minute intervals, stirring between each.

Freezing: Freeze in individual portions for easy weeknight dinners. I use quart-sized freezer bags, laying them flat to freeze so they stack neatly. Thaw overnight in the fridge, then reheat on the stovetop.

Leftover Magic: Use leftover white chicken chili as:

• Enchilada filling with green sauce
• Topping for baked potatoes
• Base for breakfast chilaquiles
• Filling for quesadillas or burritos
• Sauce for white chicken chili pizza (trust me on this)

Everything You’re Wondering About This White Chicken Chili Recipe

Can I use a slow cooker for this white chicken chili recipe? Absolutely. Sear your chicken in a pan first for that flavor development, then transfer everything except the dairy to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken, then stir in your cream cheese, sour cream, and heavy cream during the last 15 minutes on high.

What if I can’t find poblano peppers? Anaheim peppers work beautifully and have a similar mild heat and flavor. In a pinch, use two cans of diced green chiles, though you’ll miss some of that fresh roasted flavor.

Is it possible to make this white chicken chili in an Instant Pot? Yes! Sauté mode for browning the chicken and aromatics, then add broth, chicken, peppers, spices, and beans. Pressure cook on high for 10 minutes with natural release. Shred chicken, return to pot, switch to sauté mode, and stir in dairy on low heat.

Is this white chicken chili recipe actually spicy? As written, it has a gentle warmth rather than serious heat. The poblanos are mild, and the jalapeño is optional. If you want more kick, double the jalapeños, add cayenne, or serve with hot sauce on the side.

Can I make this white chicken chili dairy-free? You can substitute coconut cream for the heavy cream and use cashew cream (blended soaked cashews) in place of the sour cream. Omit the cream cheese or swap it for a dairy-free alternative. It won’t be quite as tangy, but it’ll still be rich and satisfying.

Why are my beans mushy? This usually happens from over-simmering. Once you add the beans, they only need to heat through – about 5 minutes. If you’re making this ahead and reheating, the beans will soften more, which isn’t necessarily bad in a chili.

How do I fix white chicken chili that’s too thin? Let it simmer uncovered for 10-15 minutes to thicken the liquid. Alternatively, mash some of the beans against the side of the pot, or whisk together 2 tablespoons flour with 1/4 cup of broth and stir it in, simmering for 5 minutes.

Can I double this white chicken chili recipe? Definitely, though you’ll need a very large pot. Consider making two separate batches if you don’t have a massive stockpot – it’s easier to manage and ensures even cooking.

There’s something deeply satisfying about pulling together this white chicken chili recipe, watching it transform from separate ingredients into a pot of creamy, comforting goodness. It’s the kind of family-friendly dinner that makes people linger at the table, scraping their bowls and asking for seconds. The kind that fills your house with the smell of cumin and roasted peppers, making everyone who walks in immediately ask, “What’s for dinner?”

This easy white chicken chili recipe is weeknight cooking that doesn’t feel like a chore – just good, honest cozy comfort food that happens to be exactly what you’re craving on a chilly evening.