Creamy White Queso Chicken Chili With White Beans

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper
• 4 cups low-sodium chicken broth
• 2 (4 oz) cans mild diced green chiles (undrained)
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen corn (optional)
• 4 oz cream cheese, softened and cubed
• 1 1/2 cups shredded pepper jack cheese
• 1/2 cup half-and-half or heavy cream
• 2 tbsp fresh lime juice
• Chopped cilantro, sliced green onions, crushed tortilla chips, extra cheese, lime wedges for serving

Do This

• 1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium heat and sear chicken 3–4 minutes per side until lightly golden.
• 2. Add diced onion and cook 3–4 minutes until softened, then add garlic and spices; cook 1 minute until fragrant.
• 3. Pour in chicken broth, green chiles, white beans, and corn. Bring to a gentle boil, then reduce to a low simmer (about 180–190°F / 82–88°C). Cover and cook 15–20 minutes until chicken is cooked through.
• 4. Remove chicken, shred with two forks, and return to the pot. Lightly mash a scoop of beans against the side of the pot to thicken.
• 5. Reduce heat to low. Stir in cream cheese until melted, then gradually add pepper jack and half-and-half, stirring constantly until smooth and creamy.
• 6. Stir in lime juice, taste, and adjust salt and pepper. Thin with a splash of broth or milk if needed.
• 7. Ladle into bowls and top with cilantro, green onions, crushed tortilla chips, extra cheese, and lime wedges.

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Why You’ll Love This Recipe

• Creamy, cheesy, and comforting like queso dip, but hearty enough for a full meal.
• Mild heat that is family-friendly, with easy options to make it spicier for those who like a kick.
• One-pot weeknight dinner that is ready in about 45 minutes.
• Perfect for meal prep: reheats well and stays creamy with the right technique.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1–2 limes, fresh cilantro, green onions, optional avocado and jalapeño for garnish
• Dairy: Cream cheese (4 oz), shredded pepper jack cheese (at least 1 1/2 cups), half-and-half or heavy cream (1/2 cup)
• Pantry: Olive oil, kosher salt, black pepper, ground cumin, dried oregano, chili powder, low-sodium chicken broth (4 cups), 2 cans mild diced green chiles (4 oz each), 2 cans white beans (15 oz each), frozen corn (optional), tortilla chips for serving

Full Ingredients

For the Chili Base

• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (use mild for a gentle heat)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 2 (4 oz) cans mild diced green chiles, undrained
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen corn (optional, adds sweetness and color)

For the Queso-Style Creamy Finish

• 4 oz cream cheese, softened and cut into small cubes
• 1 1/2 cups shredded pepper jack cheese (about 6 oz, choose a mild brand for less heat)
• 1/2 cup half-and-half or heavy cream
• 2 tbsp fresh lime juice (about 1 medium lime), plus extra wedges for serving

For Serving (Optional but Recommended)

• Chopped fresh cilantro
• Sliced green onions
• Crushed tortilla chips or strips
• Extra shredded pepper jack or Monterey Jack cheese
• Diced avocado
• Thinly sliced jalapeño (for those who prefer more heat)

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

Pat the chicken dry with paper towels. Sprinkle both sides evenly with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (from the measured amounts). This quick seasoning builds flavor from the very beginning.

Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 325–350°F / 165–175°C surface temperature) until the oil shimmers. Add the chicken in a single layer and sear for 3–4 minutes per side, until lightly golden. The chicken does not need to be cooked through at this point; you are just building flavor on the outside. Transfer the seared chicken to a plate and set aside, leaving any juices and browned bits in the pot.

Step 2: Build the Flavor Base with Aromatics and Spices

In the same pot over medium heat, add the diced onion. Cook, stirring occasionally, for 3–4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, and the remaining 1/2 teaspoon black pepper. Stir and cook for 1 minute, just until the garlic is fragrant and the spices smell toasty. This step wakes up the spices and gives your chili a deeper, more rounded flavor.

Step 3: Add Liquids, Beans, and Green Chiles, Then Simmer

Pour in 4 cups of low-sodium chicken broth, stirring well to combine with the onion and spice mixture. Add the undrained cans of mild diced green chiles, the drained and rinsed white beans, and the optional 1 cup of frozen corn if using. Stir to distribute everything evenly.

Return the seared chicken and any accumulated juices on the plate to the pot. Increase the heat to medium-high and bring the mixture just to a gentle boil. Once it reaches a boil, immediately reduce the heat to low or low-medium to maintain a gentle simmer, about 180–190°F (82–88°C). Cover the pot with the lid slightly ajar and simmer for 15–20 minutes, or until the chicken is cooked through (an internal temperature of 165°F / 74°C) and very tender.

Step 4: Shred the Chicken and Thicken the Chili

Use tongs to transfer the cooked chicken to a cutting board or plate. Let it rest for 2–3 minutes until cool enough to handle, then shred it with two forks into bite-sized pieces.

While the chicken is resting, use the back of a spoon or a potato masher to lightly mash about 1/2 to 1 cup of the beans against the side of the pot. This releases starches from the beans and naturally thickens the chili without needing flour or cornstarch.

Return the shredded chicken to the pot and stir well. Taste and add more salt as needed (start with an additional 1/4 teaspoon and adjust from there). Keep the heat on low.

Step 5: Stir In the Cream Cheese for Extra Creaminess

Keeping the chili on low heat, add the cubed cream cheese. Stir continuously for 3–5 minutes, breaking up any larger pieces with your spoon, until the cream cheese is completely melted and blended into the broth. The chili should start to look creamier and slightly thicker.

It is important to keep the heat low at this stage and avoid letting the chili boil. Gentle heat helps the dairy melt smoothly and prevents it from separating or becoming grainy.

Step 6: Add the Pepper Jack and Half-and-Half for a Queso Finish

Once the cream cheese is fully melted, slowly sprinkle in the shredded pepper jack cheese, a small handful at a time, stirring constantly after each addition. Let each handful melt fully before adding the next. This gradual melting helps keep the chili smooth and velvety.

When all of the cheese has melted, pour in the 1/2 cup half-and-half (or heavy cream). Continue stirring on low heat for another 2–3 minutes until the chili is luxuriously creamy and gently steaming, but not boiling. If the chili is thicker than you like, stir in an extra splash or two of broth or milk until it reaches your preferred consistency.

Step 7: Brighten with Lime and Serve with Toppings

Turn off the heat and stir in 2 tablespoons of fresh lime juice. Taste the chili once more and adjust with additional salt, pepper, or lime juice if needed. The lime should brighten the flavors without making the chili taste overtly sour.

Ladle the creamy white queso chili into warm bowls. Top each serving with chopped fresh cilantro, sliced green onions, a small handful of crushed tortilla chips, and a sprinkle of extra shredded cheese if desired. Add diced avocado and thinly sliced jalapeño for those who like more richness or a little heat. Serve with lime wedges on the side for squeezing over the top right before eating.

Pro Tips

• Keep it gentle when adding dairy. Once the cream cheese and pepper jack go in, keep the heat on low and avoid boiling. Gentle heat gives you a silky, restaurant-style texture.
• Adjust the thickness to your liking. For a thicker, almost dip-like chili, mash more beans and simmer a few extra minutes. For a looser, soupier bowl, stir in additional broth or milk.
• Use rotisserie chicken as a shortcut. Skip searing and simmering raw chicken by using 3 cups shredded rotisserie chicken. Add it with the beans and green chiles and simmer 10 minutes before adding the cheeses.
• Control the spice level. For extra mild, use part Monterey Jack instead of all pepper jack and stick with mild green chiles. For more heat, add a pinch of cayenne or diced jalapeño with the onions.
• Shred cheese from a block. Pre-shredded cheese can be coated with anti-caking agents that make sauces grainy. Shredding pepper jack from a block melts more smoothly into the chili.

Variations

• Slow Cooker Version: Add onion, garlic, spices, broth, green chiles, beans, corn, and raw chicken to a slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender. Shred the chicken, then stir in cream cheese, pepper jack, and half-and-half on Low until melted and creamy.
• Spicier Queso Chili: Use hot diced green chiles instead of mild, swap half of the pepper jack for a spicier cheese, and add 1 finely chopped jalapeño with the onion. Finish with a pinch of cayenne if desired.
• Vegetarian White Queso Chili: Omit the chicken and use vegetable broth. Add an extra can of white beans and 1 cup diced cauliflower or mushrooms. Simmer until the vegetables are tender before adding the cheeses and cream.

Storage & Make-Ahead

Let the chili cool to room temperature for about 30 minutes, then transfer it to airtight containers. Store in the refrigerator for up to 3–4 days. The chili will thicken as it chills; when reheating, stir in a splash of broth or milk to loosen it back to a creamy consistency.

Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot and steamy but not boiling. You can also reheat individual portions in the microwave at 50–70% power in 60–90 second bursts, stirring between each burst.

For longer storage, you can freeze the chili for up to 2 months, though the dairy may separate slightly when thawed. Thaw overnight in the refrigerator, then reheat very gently, whisking or stirring well to bring it back together. Adding a small fresh splash of cream or milk while reheating can help restore a smooth texture.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 510 calories, 40 g protein, 24 g carbohydrates, 27 g fat, 6 g fiber, and 950 mg sodium. Actual nutrition will vary based on specific brands used, choice of chicken (breast vs. thigh), and how much salt, cheese, and toppings you add.