Neiman Marcus White Chicken Chili Recipe: Creamy, Bold, and Utterly Satisfying

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6-8 servings
Calories: Approximately 380 calories per serving

Neiman Marcus White Chicken Chili is a sophisticated twist on traditional red chili that has earned its place as one of the most beloved recipes in the brand’s culinary legacy. Creamy, warmly spiced, and packed with tender chicken and white beans, this chili is pure comfort elevated to luxury status.

It’s hearty enough for a crowd yet refined enough for elegant entertaining. Once you taste this creamy, richly flavored chili, it’ll become your go-to recipe every time the weather turns cool.

What Makes This White Chili Special?

Unlike traditional tomato-based chilis, this version builds its base from chicken broth, green chiles, and white beans, creating a lighter but equally satisfying bowl. The cream cheese and sour cream stirred in at the end create an incredibly rich, velvety finish.

Fresh herbs, warm spices, and the subtle heat of green chiles create layers of complex flavor. It’s sophisticated comfort food that feels right at home at both casual dinners and elegant gatherings.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Can opener
• Ladle
• Potato masher (optional, for thickening)

Ingredients You’ll Need

For the Chili:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced (adjust for heat)
• 2 pounds boneless skinless chicken breasts or thighs
• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 2 cans (4 oz each) diced green chiles
• 4 cups chicken broth (homemade preferred)
• 1 cup frozen or fresh corn kernels
• 2 teaspoons ground cumin
• 1½ teaspoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt (or to taste)
• ¼ teaspoon white pepper

For the Creamy Finish:

• 4 ounces cream cheese, softened and cubed
• ½ cup sour cream
• ½ cup heavy cream
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped

For Garnish:

• Shredded Monterey Jack cheese
• Sour cream
• Fresh cilantro
• Sliced jalapeños
• Lime wedges
• Crushed tortilla chips

Step-by-Step Instructions

Prepare the Aromatics: Dice the onion into small pieces. Seed and mince the jalapeños—wear gloves if sensitive to capsaicin. Mince the garlic finely.

Having everything prepped before you start creates a smooth cooking process and ensures nothing overcooks while you’re chopping.

Sauté the Aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 5-6 minutes, stirring occasionally, until softened and starting to turn golden.

Add minced garlic and jalapeños. Cook for 1-2 minutes, stirring constantly, until fragrant. The kitchen should smell wonderful at this point.

Bloom the Spices: Add the cumin, chili powder, oregano, garlic powder, onion powder, cayenne pepper, salt, and white pepper directly to the aromatics.

Stir constantly for 1 minute to bloom the spices in the oil. This step is crucial—blooming intensifies the flavors and eliminates the raw spice taste.

Add Chicken and Broth: Add the whole chicken breasts or thighs directly to the pot. Pour in the chicken broth—it should cover the chicken completely. Add the diced green chiles and stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer for 20-25 minutes until the chicken is cooked through and very tender.

Shred the Chicken: Remove the cooked chicken from the pot with tongs and place it on a cutting board. Let cool for 5 minutes, then shred with two forks into bite-sized pieces.

The chicken should be incredibly tender and pull apart easily. Return the shredded chicken to the pot and stir to combine.

Add Beans and Corn: Add the drained white beans and corn kernels to the chili. For a thicker consistency, use a potato masher to mash about ¼ of the beans directly in the pot.

The mashed beans naturally thicken the chili without any additional thickeners. Stir everything together and simmer for 5 minutes.

Prepare the Creamy Finish: In a small bowl, whisk together the softened cream cheese and sour cream until completely smooth. Add the heavy cream and whisk until blended.

This mixture needs to be smooth before adding it to the hot chili. Lumps of cold cream cheese won’t incorporate properly.

Add Creamy Mixture: Reduce the heat to low. Add the cream cheese mixture to the chili, stirring gently but constantly until completely incorporated and smooth.

Don’t let the chili boil after adding the cream mixture—gentle heat keeps it smooth and prevents curdling.

Finish with Lime and Cilantro: Squeeze fresh lime juice into the chili and stir in the chopped cilantro. These two bright ingredients cut through the richness and add a fresh finish.

Taste and adjust seasoning with more salt, lime juice, or cayenne as desired.

Simmer and Meld: Let the chili simmer gently on low heat for 5-8 minutes, stirring occasionally. This final simmer allows all the flavors to come together beautifully.

The chili should be thick, creamy, and richly flavored. Adjust consistency by adding more broth if too thick.

Serve: Ladle into warm bowls. Top with shredded Monterey Jack cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, and a lime wedge.

Serve with crushed tortilla chips on the side or crumbled over the top for crunch.

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Ingredient Substitutions

Chicken Breasts: Chicken thighs provide more flavor and stay juicier. Rotisserie chicken (3 cups shredded) saves time significantly.

Cannellini Beans: Great Northern beans or navy beans work perfectly. Each has a slightly different texture but a similar mild flavor.

Cream Cheese: Neufchâtel cheese (lower-fat cream cheese) works well for a lighter version.

Sour Cream: Greek yogurt provides a similar tang with more protein and less fat.

Heavy Cream: Half-and-half creates a lighter version, or coconut cream for a dairy-free option.

Green Chiles: Hatch chiles, poblano peppers (roasted and diced), or Anaheim chiles all work.

Monterey Jack: Pepper Jack adds extra heat, or use white cheddar for a sharper flavor.

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 34g
• Carbohydrates: 28g
• Fat: 16g
• Saturated Fat: 7g
• Fiber: 7g
• Sugar: 4g
• Sodium: 780mg
• Cholesterol: 95mg

Note: Nutritional values are approximate and based on 8 servings.

Tips for Success

Bloom Your Spices: Always cook spices in oil for 1 minute before adding liquid. This simple step dramatically deepens flavor.

Mash Some Beans: Mashing a quarter of the beans directly in the pot is the easiest way to create a thick, hearty consistency naturally.

Soften Cream Cheese: Always bring cream cheese to room temperature before adding. Cold cream cheese creates lumps that won’t smooth out.

Don’t Boil After Cream: Keep the heat low after adding the cream mixture. Boiling causes dairy to break and creates a grainy texture.

Cook Chicken in the Broth: Simmering chicken directly in the chili broth infuses the meat with flavor while adding richness to the broth.

Fresh Lime is Essential: Don’t skip the lime juice. It brightens all the flavors and cuts through the richness beautifully.

Taste and Adjust: White chili needs frequent tasting and adjusting. Every batch of chiles has different heat levels.

Serving Suggestions

Classic Bowl: Serve in deep bowls with all the garnishes—cheese, sour cream, cilantro, jalapeños, and lime. Have tortilla chips on the side.

Bread Bowl: Hollow out sourdough bread rounds and ladle chili inside for a dramatic, crowd-pleasing presentation.

Toppings Bar: Set out bowls of various toppings and let guests customize their own bowls for casual entertaining.

Over Rice: Serve over steamed white or cilantro-lime rice for a more substantial meal.

Game Day: Perfect for big-game gatherings—keep warm in a slow cooker and let guests help themselves throughout the game.

With Cornbread: Serve alongside jalapeño cornbread or regular cornbread for a Southern-inspired comfort meal.

Storage and Shelf Life

Refrigerator: Store in an airtight container for up to 4 days. Chili thickens considerably when cold—add broth when reheating.

Freezer: Freeze without cream additions for up to 3 months. Add cream cheese mixture fresh when reheating for the best texture.

Reheating: Warm gently over medium-low heat, stirring frequently. Add chicken broth, splash by splash, to restore consistency. Don’t boil.

Make Ahead: Chili base (without cream) can be made 2 days ahead. Add a creamy finish when reheating for serving.

Portion and Freeze: Freeze individual portions for easy grab-and-go lunches or quick weeknight dinners.

Variations to Try

Hatch Chile Version: When in season, use fresh roasted Hatch chiles instead of canned for incredible, authentic flavor.

Turkey White Chili: Replace chicken with ground turkey browned with the aromatics. Perfect for post-Thanksgiving leftovers.

Extra Smoky: Add 1 teaspoon smoked paprika and a chipotle pepper in adobo sauce for smoky, deep flavor.

Verde Style: Add 1 cup salsa verde along with the broth for a tomatillo-forward, tangy variation.

Three Bean: Add black beans and pinto beans along with white beans for a heartier, more colorful version.

Slow Cooker: Combine all ingredients except the cream mixture in the slow cooker. Cook on low 6-8 hours. Add cream finish before serving.

Instant Pot: Pressure cook on high for 15 minutes. Quick release, shred chicken, add cream mixture, and serve.

Common Mistakes to Avoid

Skipping Spice Blooming: Not cooking spices in oil first creates flat, one-dimensional flavor. Always bloom your spices.

Adding Cold Cream Cheese: Cold cream cheese creates stubborn lumps. Bring to room temperature and whisk smooth before adding.

Boiling After Adding Dairy: Boiling causes the cream sauce to break and become grainy. Keep the heat at a low, gentle simmer.

Too Much Liquid: Don’t add all broth at once—start with 4 cups and add more if needed for the desired consistency.

Under-seasoning: Taste at every stage and season boldly. White chili needs generous seasoning to develop full flavor.

Rushing the Simmer: The final 5-8 minute simmer after combining everything melds flavors together. Don’t skip.

No Lime Juice: Fresh lime is essential to balance richness. The acidity transforms and brightens the entire dish.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Use 3 cups of shredded rotisserie chicken. Add it with the beans—no need to cook in the broth. It saves significant time and adds great flavor.

How do I make this spicier?

Add more jalapeños (leave seeds in), increase cayenne pepper, add a diced chipotle in adobo, or serve with hot sauce. Build heat gradually and taste as you go.

Why is my chili too thin?

Mash more beans directly in the pot for natural thickening. Alternatively, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir in while simmering.

Can I make this in a slow cooker?

Yes! Add everything except the cream mixture to the slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, then stir in cream cheese mixture before serving.

Why did my cream cheese curdle?

It wasn’t soft enough before adding, or the heat was too high. Make sure cream cheese is fully softened, whisk it smooth with sour cream first, and keep the heat at a low.

Can I make this dairy-free?

Use full-fat coconut cream instead of heavy cream and dairy-free cream cheese. The flavor will be slightly different but still delicious and creamy.

How do I thicken white chili without beans?

Use a cornstarch slurry (2 tablespoons cornstarch plus 3 tablespoons water), or purée some of the chicken and vegetables and stir back in.

Is white chicken chili gluten-free?

Yes! All ingredients are naturally gluten-free. Just verify your broth, spices, and canned ingredients don’t contain hidden gluten.

Can I freeze white chicken chili?

Freeze the chili base without the cream additions. Store up to 3 months. Thaw overnight and add the cream cheese mixture fresh when reheating.

What beans work best?

Cannellini beans are traditional with the creamiest texture. Great Northern beans and navy beans are excellent alternatives—all provide mild flavor that doesn’t compete with the spices.

Your New Obsession

Neiman Marcus White Chicken Chili isn’t just a recipe—it’s a warm hug in a bowl that happens to be elegant enough for the finest company. The creamy, spiced, herb-flecked bowl delivers sophistication and comfort in perfect harmony.

This chili has a way of becoming a seasonal tradition—the recipe you pull out when the first cold snap hits, the one your guests always ask for, the dish that makes your kitchen smell like pure happiness. Make a big pot, gather your favorite people, and let this white chicken chili work its magic. After one taste, it’ll be permanently cemented in your recipe rotation!