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A bowl of creamy white chicken chili garnished with shredded cheese, cilantro, and lime, with crispy tortilla chips on the side.

Better Than the Original: Homemade Bush's White Chicken Chili Recipe

This creamy, flavorful white chicken chili features Bush’s Great Northern Beans, tender shredded chicken, and a blend of seasonings that come together in just 30 minutes. Perfect for cozy dinners, this recipe offers comfort food at its best, rich, creamy, and full of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4
Course: chili, comfort food, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 pound rotisserie chicken shredded
  • 2 cans 15.8 oz each Bush’s Great Northern Beans, drained and rinsed
  • 1 can 4 oz green chilies
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper optional for heat
  • 1 cup heavy cream
  • 8 oz cream cheese cubed
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Shredded Monterey Jack or Cheddar cheese optional

Equipment

  • Large Pot
  • Wooden spoon or spatula
  • Knife and cutting board
  • Can opener
  • Ladle

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  2. Add the shredded chicken, Bush’s Great Northern Beans, green chilies, chicken broth, and spices (cumin, chili powder, and cayenne). Stir to combine.
  3. Bring to a simmer, then reduce the heat and let cook for 15 minutes.
  4. Stir in the cream cheese and heavy cream until melted and the chili is smooth and creamy.
  5. Finish with lime juice and stir.
  6. Serve hot, garnished with fresh cilantro and optional shredded cheese.

Notes

  • For a dairy-free version, use coconut milk or cashew cream instead of the heavy cream and cream cheese.
  • If you prefer a spicier chili, add fresh jalapeños or more cayenne pepper to taste.
  • Freezing: This chili freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Reheat on the stovetop or in the microwave when ready to serve.