Homemade Beanless White Chicken Chili

If you ask me, chili doesn’t need beans to be satisfying.

This beanless white chicken chili is packed with tender chicken, smoky bacon, and plenty of green chiles for a bowl that’s both comforting and a little different. Cream cheese and a splash of milk make it creamy, while salsa verde adds a nice tangy kick.

The poblano pepper and sweet corn bring texture and a touch of sweetness that balances out the spices. A good amount of cumin, paprika, and garlic give it that warm, cozy flavor you want in a chili.

It’s an easy weeknight dinner that feels special enough for company, and it comes together in one pot.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to for this recipe, and they work great because they shred easily once cooked. That said, chicken thighs are also a solid option if that’s what you have on hand – they’ll add a bit more flavor and stay juicy even if you accidentally overcook them a little. You can use fresh or frozen chicken breasts, just make sure frozen ones are fully thawed before you start cooking so everything cooks evenly. If you’re really pressed for time, a rotisserie chicken from the store works too – just shred the meat and add it in when the recipe calls for the cooked chicken.

Options for Substitutions

This beanless chili is pretty forgiving when it comes to swapping ingredients:

• Bacon: If you’re out of bacon, you can use 2-3 tablespoons of olive oil or butter to start your base. You’ll lose that smoky flavor, so consider adding an extra 1/2 teaspoon of smoked paprika to make up for it.
• Poblano pepper: Green bell peppers work great if you can’t find poblanos. For a bit more heat, try using Anaheim peppers instead.
• Chicken breasts: Boneless skinless chicken thighs are actually a great swap here – they’ll stay more tender during cooking. You can also use rotisserie chicken (about 3 cups shredded) and just add it near the end.
• Salsa verde: No salsa verde? Use an extra can of green chiles plus 2 tablespoons of lime juice to get that tangy, bright flavor.
• Cream cheese: You can substitute with sour cream (add it at the very end off heat) or use an extra 1/2 cup of heavy cream, though the texture will be slightly thinner.
• Milk or cream: Whole milk, half-and-half, or heavy cream all work here. Just keep in mind that heavier cream will make it richer and thicker.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is adding cold cream cheese straight from the fridge, which creates lumps that won’t melt smoothly – make sure it’s softened to room temperature and cut it into small cubes before stirring it in. Another common error is overcooking the chicken during the initial sear, since it will continue cooking in the broth for 30 minutes, so aim for just a light browning on each side rather than cooking it through. Don’t skip scraping the bottom of the pot after adding the broth, as those browned bits from the bacon and chicken add tons of flavor to your chili. If your chili turns out too thick, add the extra cup of chicken broth gradually until you reach your preferred consistency, and if it’s too thin, let it simmer uncovered for an additional 10-15 minutes to reduce.

What to Serve With Beanless White Chicken Chili?

This creamy white chicken chili is perfect with warm tortilla chips or corn chips for scooping up every bite. I love serving it with a side of cornbread or corn muffins, which are great for soaking up all that delicious broth. You can also set out toppings like shredded cheese, sour cream, diced avocado, fresh cilantro, and lime wedges so everyone can customize their bowl. If you want to make it a fuller meal, serve it over rice or with quesadillas on the side for extra dipping action.

Storage Instructions

Store: This chili tastes even better the next day after all the flavors have had time to mingle! Keep it in an airtight container in the fridge for up to 4 days. The cream cheese base stays nice and creamy, making it perfect for easy weeknight dinners throughout the week.

Freeze: You can freeze this chili for up to 3 months in a freezer-safe container or heavy-duty freezer bags. Just know that cream-based soups can sometimes separate a bit when frozen, but a good stir while reheating usually brings it back together nicely.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but use 50% power and stir every minute or so to keep the creamy texture from breaking. Add a splash of chicken broth if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 110-125 g
• Fat: 85-100 g
• Carbohydrates: 85-100 g

Ingredients

• 1/4 tsp kosher salt
• 1 tbsp hot sauce
• 3/4 cup milk (brings creaminess without heaviness)
• 1 tsp oregano
• 6 garlic cloves (minced)
• 4 oz canned mild green chiles
• 1 tsp chili powder
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tsp smoked paprika
• 2 tsp cumin (freshly ground preferred)
• black pepper to taste
• 3.5 cups chicken broth (use low-sodium for better control of seasoning)
• 15 oz canned sweet corn (drained)
• 4 oz cream cheese (softened, makes it extra creamy)
• 1 cup salsa verde (I use Frontera for consistent flavor)
• 1 poblano pepper (diced into 1/2-inch pieces, seeds removed)
• 4 slices bacon (diced into 1/4-inch pieces)
• 1 lb boneless skinless chicken breasts (cut into 1-inch chunks)

Step 1: Render Bacon and Sear Chicken

• 4 slices bacon
• 1 lb boneless skinless chicken breasts

Dice the bacon into 1/4-inch pieces and cook in a large pot over medium-high heat until crispy and browned, about 8-10 minutes.

Remove with a slotted spoon and set aside on a paper towel.

In the same pot with the bacon fat, sear the 1-inch chicken chunks for about 3-4 minutes per side until they develop a light golden color (they don’t need to be cooked through).

Remove the chicken and set aside.

I like to keep the bacon fat in the pot for building flavor—it creates a much richer base than starting fresh.

Step 2: Build the Aromatics and Spice Foundation

• 1 yellow onion
• 1 poblano pepper
• 6 garlic cloves
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/4 tsp kosher salt
• black pepper to taste

In the same pot, add the diced onion and poblano pepper (seeds removed) to the remaining bacon fat.

Sauté over medium heat for 6-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize slightly.

Add the minced garlic and cook for another 30 seconds until fragrant, then immediately add the cumin, chili powder, oregano, smoked paprika, salt, and black pepper.

Toast these spices for 2-3 minutes, stirring constantly, to bloom their flavors and prevent the garlic from burning.

This step is crucial for developing deep, complex flavor in the chili base.

Step 3: Deglaze and Simmer the Base

• 3.5 cups chicken broth
• seared chicken from Step 1
• rendered bacon from Step 1

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits and caramelized flavor.

Return the seared chicken and rendered bacon to the pot, then bring the mixture to a gentle boil.

Reduce heat to medium-low, cover with a lid, and simmer for 30 minutes.

This low-and-slow approach allows the chicken to cook through gently while absorbing all the spiced, flavorful broth.

Step 4: Shred Chicken and Add Remaining Ingredients

• cooked chicken from Step 3
• 15 oz canned sweet corn
• 1 cup salsa verde
• 4 oz canned mild green chiles
• 1 tbsp hot sauce
• 4 oz cream cheese
• 3/4 cup milk

Remove the pot from heat and carefully transfer the cooked chicken to a cutting board (reserve the pot with broth).

Let the chicken cool slightly, then shred it using two forks or your hands, discarding any large pieces of fat.

Return the shredded chicken to the pot.

Stir in the drained corn, salsa verde, canned green chiles, and hot sauce.

Cut the softened cream cheese into small cubes and add it to the pot along with the milk, stirring gently until the cream cheese melts and incorporates into the broth (about 2-3 minutes of stirring).

For extra creaminess without making it heavy, I prefer using milk over heavy cream—it keeps the chili silky but not overly rich.

Homemade Beanless White Chicken Chili

Delicious Homemade Beanless White Chicken Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 7 servings

Calories 1600 kcal

Ingredients

  

• 1/4 tsp kosher salt
• 1 tbsp hot sauce
• 3/4 cup milk (brings creaminess without heaviness)
• 1 tsp oregano
• 6 garlic cloves (minced)
• 4 oz canned mild green chiles
• 1 tsp chili powder
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tsp smoked paprika
• 2 tsp cumin (freshly ground preferred)
• black pepper to taste
• 3.5 cups chicken broth (use low-sodium for better control of seasoning)
• 15 oz canned sweet corn (drained)
• 4 oz cream cheese (softened, makes it extra creamy)
• 1 cup salsa verde (I use Frontera for consistent flavor)
• 1 poblano pepper (diced into 1/2-inch pieces, seeds removed)
• 4 slices bacon (diced into 1/4-inch pieces)
• 1 lb boneless skinless chicken breasts (cut into 1-inch chunks)

Instructions

 

• Dice the bacon into 1/4-inch pieces and cook in a large pot over medium-high heat until crispy and browned, about 8-10 minutes. Remove with a slotted spoon and set aside on a paper towel. In the same pot with the bacon fat, sear the 1-inch chicken chunks for about 3-4 minutes per side until they develop a light golden color (they don't need to be cooked through). Remove the chicken and set aside. I like to keep the bacon fat in the pot for building flavor—it creates a much richer base than starting fresh.
• In the same pot, add the diced onion and poblano pepper (seeds removed) to the remaining bacon fat. Sauté over medium heat for 6-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize slightly. Add the minced garlic and cook for another 30 seconds until fragrant, then immediately add the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Toast these spices for 2-3 minutes, stirring constantly, to bloom their flavors and prevent the garlic from burning. This step is crucial for developing deep, complex flavor in the chili base.
• Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits and caramelized flavor. Return the seared chicken and rendered bacon to the pot, then bring the mixture to a gentle boil. Reduce heat to medium-low, cover with a lid, and simmer for 30 minutes. This low-and-slow approach allows the chicken to cook through gently while absorbing all the spiced, flavorful broth.
• Remove the pot from heat and carefully transfer the cooked chicken to a cutting board (reserve the pot with broth). Let the chicken cool slightly, then shred it using two forks or your hands, discarding any large pieces of fat. Return the shredded chicken to the pot. Stir in the drained corn, salsa verde, canned green chiles, and hot sauce. Cut the softened cream cheese into small cubes and add it to the pot along with the milk, stirring gently until the cream cheese melts and incorporates into the broth (about 2-3 minutes of stirring). For extra creaminess without making it heavy, I prefer using milk over heavy cream—it keeps the chili silky but not overly rich.