The Creamiest White Chicken Chili with a Balanced Kick
A Velvety Mexican-Style White Bean Chili with a Medium Sweet & Spicy Glow
What makes this the best white chicken chili? The secret to the ultimate creamy chili is the partial mashing of the beans and the low-heat tempering of the dairy combined with Blazing Citrus Medium. Unlike thin soups, our method mashes a portion of the Great Northern beans to create a natural, starchy thickness. By stirring in our vinegar-free Blazing Citrus Medium, you add a Medium Sweet and Spicy brightness (6/10 Heat) that cuts through the rich cream and cream cheese, providing a zesty citrus finish that perfectly balances the earthy cumin.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 385
Protein: 32g
Carbs: 28g
Fat: 16g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) cooked chicken breast, shredded
1 tbsp (15 ml) olive oil
1 medium (150 g) white onion, diced
2 cloves (10 g) garlic, minced
2 cans (850 g) Great Northern beans, drained and rinsed
1 can (115 g) diced green chilies
1 cup (150 g) frozen sweet corn
4 cups (950 ml) chicken bone broth
1 tsp (2 g) ground cumin
1/2 tsp (1 g) dried oregano
1/2 cup (120 ml) heavy cream or sour cream
4 oz (115 g) cream cheese, softened
1/4 cup (15 g) fresh cilantro (coriander), chopped
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Great Northern Beans vs. Cannellini
While both are white beans, Great Northern beans are preferred for this chili because they have a thinner skin and a delicate, nutty flavor. They hold their shape well enough to provide texture but are soft enough to be mashed easily to naturally thicken the broth. Cannellini beans are a suitable substitute but tend to be heartier and more "meaty," which can change the silky profile of this specific dish.
Heat It Up with Eleven Eleven Sauce: To introduce an everyday heat that doesn't overwhelm the creaminess, we recommend stirring in our Blazing Citrus Medium Sauce. This all natural fruit-based hot sauce provides a balanced spice level that bridges the gap between the savory cumin and the rich dairy. Using a spicy citrus hot sauce for tacos or chilis like this one adds a layer of bright acidity that cuts through the richness, making the dish feel light and vibrant.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions:
In a large white pot, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
Add the minced garlic, cumin, and dried oregano, cooking for 1 minute until fragrant.
Pour in the chicken bone broth and the diced green chilies. Pro-Tip: Scrape the bottom of the pot after adding the broth to incorporate any toasted spices; this ensures every drop of flavor is infused into the liquid.
Add the shredded chicken and 1.5 cans of the beans.
Mash the remaining half-can of beans with a fork before adding them to the pot. Pro-Tip: This simple step creates a natural starch slurry that thickens the chili without needing excess flour or cornstarch.
Stir in the sweet corn and bring the mixture to a gentle simmer for 15 minutes.
Lower the heat and stir in the cream cheese and heavy cream, whisking gently until the cheese has completely melted into the broth.
Fold in the Eleven Eleven Sauce’s Blazing Citrus Medium and fresh cilantro (coriander).
Serve hot with optional toppings like avocado slices or crushed tortilla chips.
Tips & Variations:
Make it Smokier: For a deep, roasted undertone, add a teaspoon of ground chipotle powder or a finely chopped chipotle pepper in adobo. The smokiness pairs exceptionally well with the citrus notes in the optional hot sauce, creating a complex flavor profile reminiscent of open-fire cooking.
Regional Swap (Thai-inspired): For an East-meets-West variation, replace the heavy cream with full-fat coconut milk and swap the cumin for a tablespoon of green curry paste. Use the WesMarMi Verde sauce instead of the Blazing Citrus to highlight the lemongrass and lime characteristics of this fusion version.
The Best Way to Store: Because of the dairy content, this chili should be cooled quickly and stored in the refrigerator in a glass airtight container. Glass is preferred over plastic as it won't absorb the oils from the chili or the pigment from the green chilies, keeping your leftovers tasting exactly as they did on day one.
Slow Cooker Version: Add everything except the cream, cream cheese, and cilantro to the slow cooker. Cook on Low for 6 hours or High for 3 hours. Stir in the dairy and herbs during the last 30 minutes of cooking to prevent the sauce from breaking or curdling.
How to prevent Curdling: When adding dairy to a hot soup, always lower the heat to a minimum first. Tempering the cream by mixing it with a small amount of the hot broth before adding it to the pot ensures a smooth, emulsified texture every time.
Other Users Suggest:
Replacing: Shredded chicken breast.
New Measurement: 1.5 lbs (680 g) ground turkey.
Why: Ground turkey provides a slightly different texture and absorbs the cumin and chili flavors even more deeply than pre-cooked chicken.
Replacing: Diced green chilies.
New Measurement: 2 fresh (60 g) poblano peppers, roasted and diced.
Why: Fresh roasted poblanos add an earthy, sophisticated depth and a beautiful dark green color that canned chilies lack.
Storage, Reheat & Freeze:
Storage: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm slowly over low heat on the stove, stirring frequently to maintain the creamy emulsion.
Freeze: This chili does not freeze well due to the high dairy content, which may separate; it is best enjoyed fresh or refrigerated.
People Also Ask
How do I make my white chicken chili thicker without flour? The best way to achieve a thick, hearty texture is to mash about half a can of your white beans with a fork before adding them to the pot. This releases natural starches that act as a healthy thickening agent. When combined with the cream cheese and heavy cream, it creates a "clinging" sauce consistency that coats every piece of shredded chicken.
Why did my chili sauce "break" or curdle? Dairy can separate or curdle if it is boiled too rapidly or added to a liquid that is too acidic. To prevent this, always lower your heat to a minimum before stirring in the cream and cream cheese. Using a vinegar-free sauce like Blazing Citrus Medium also helps, as it provides citrus brightness without the harsh acidity of traditional vinegar-based hot sauces that often trigger curdling.
What is the best type of chicken to use for white chili? While you can use freshly poached chicken, many home cooks prefer using shredded rotisserie chicken for its smoky, savory depth. If using chicken breasts, ensure they are shredded rather than cubed; the shredded fibers create more surface area for the creamy sauce to latch onto, ensuring a more flavorful bite in every spoonful.
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