White Ground-Chicken Chili

45 min | easy | Mediterranean diet | See also: gluten-free alternative

Bowl of creamy white ground-chicken chili topped with shredded cheese, with visible Great Northern beans, corn, and diced tomatoes in the rich broth.

Published Jul 21, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Review

Introduction

White ground chicken chili is a creamy, mildly smoky chili made with chicken, white beans, green chiles, and Monterey Jack.

It works well for weeknight dinners, game-day meals, and casual cold-weather gatherings.

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Bowl of creamy white ground-chicken chili topped with shredded cheese, with visible white beans, corn, and diced tomatoes in the broth; a red Dutch oven sits blurred in the background.

How to Make White Ground-Chicken Chili

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Prep the ingredients

Dice the onion and poblano, mince the garlic, and drain the beans, corn, and Rotel very well.
Let the cream cheese sit at room temperature so it melts smoothly later.
Shred the Monterey Jack from a block if possible, since bagged cheese melts less smoothly.
Brown the chicken

Heat the olive oil in a Dutch oven over medium-high heat until the surface looks loose and shiny.
Add the ground chicken and spread it out before stirring, so more of it can brown.
During testing, browning first added deeper flavor, while skipping that step made a noticeably lighter chili.

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Cook the aromatics

Stir in the onion, poblano, garlic, salt, Tajin, pepper, cumin, paprika, onion powder, and thyme.
Cook for about four minutes, stirring often, until the onion softens and the spices smell warm.
Sprinkle in the flour and cook for one minute to remove its raw taste.
Build the chili

Pour in the broth slowly, scraping the bottom well, then stir in the bouillon, beans, corn, Rotel, and green chiles.
Bring the pot to a gentle boil, then reduce the heat to a steady simmer.
Simmer until balanced

Simmer uncovered for about 15 minutes, stirring now and then, until the broth thickens slightly.
During testing, 15 minutes flavored the beans well without making them break apart.
A longer simmer made the chili thicker, but it also softened the beans too much.

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Finish and serve

Lower the heat and stir in the cream cheese a few pieces at a time until smooth.
Add the Monterey Jack, lime juice, and cilantro, then stir just until the cheese melts.
Taste and adjust the salt or lime before serving.

Two white bowls of creamy white chicken chili on a light table, with visible ground chicken, Great Northern beans, corn, and red and green chiles. The front bowl is topped with shredded cheese and sliced green onion, with spoons resting on the saucers.

Substitutions

Great Northern beans for cannellini beans: Cannellini beans stay creamy and hold their shape well, so the chili keeps its hearty texture and pale color.
White shoepeg corn for white hominy: Hominy keeps the white look and adds a pleasant chew that makes each bowl feel extra cozy.
Monterey Jack for Oaxaca cheese: Oaxaca melts into soft strands and gives the chili a buttery finish with a slightly richer cheese pull.

Close-up of creamy white ground-chicken chili in a white bowl, filled with white beans, corn, and diced tomatoes, and topped with shredded cheese, sliced green onions, and chopped cilantro.

Tips

Give the chicken space: Use a wide pot and leave the chicken still at first. That browning comes from Maillard reactions on the hot surface.
Drain the tomatoes well: Extra liquid dulls the pale color and thins the chili. A fine-mesh strainer works best here.
Temper the cream cheese: Stir a spoonful of hot broth into the cream cheese first. That step helps it blend without stubborn lumps.
Keep the simmer gentle: A rough boil can break the beans and tighten the chicken. Small bubbles give you a creamier texture.
Let it rest briefly: Five minutes off the heat lets the chili thicken slightly. The lime and cilantro also taste brighter.

Nutrition Facts ^*

Energy	590	kcal
Protein	38	g
Total Fat	26	g
Carbohydrates	48	g
Dietary Fiber	8	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my chili thinner than I expected?: Simmer it uncovered for five more minutes. You can also mash a few beans against the pot for extra body.
Why did the cream cheese stay lumpy?: The heat was likely too high, or the cheese was too cold. Lower the heat and whisk in small pieces slowly.
Can I make this chili ahead of time?: Yes. The flavor improves after a night in the fridge. Reheat it gently and add a splash of broth if needed.
How can I make it milder or hotter?: For less heat, use plain chili powder instead of Tajin. For more heat, add jalapeno or hot green chiles.

Serving Suggestions

A bowl of this chili pairs well with warm cornbread and sliced avocado.

Crushed tortilla chips and extra Monterey Jack add crunch and a creamy finish.

For a party spread, serve it with lime wedges, pickled jalapenos, and a crisp slaw.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.