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Neiman Marcus White Chicken Chili

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Chili:
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 jalapeños seeded and minced
  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 cans 15 oz each white cannellini beans, drained
  • 2 cans 4 oz each diced green chiles
  • 4 cups chicken broth
  • 1 cup 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
  • ¼ teaspoon white pepper
  • Creamy Finish:
  • 4 oz cream cheese softened and cubed
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro chopped
  • Garnish:
  • Shredded Monterey Jack cheese
  • Sour cream
  • Fresh cilantro
  • Sliced jalapeños
  • Lime wedges
  • Crushed tortilla chip

Instructions
 

  • Prep aromatics: Dice onion, mince jalapeños (seeded), and mince garlic. Have everything ready before cooking begins.
  • Sauté aromatics: Heat olive oil in Dutch oven over medium-high. Cook onion 5-6 minutes until softened. Add garlic and jalapeños, cook 1-2 minutes until fragrant.
  • Bloom spices: Add all spices directly to aromatics. Stir constantly 1 minute to bloom in oil and intensify flavors.
  • Add chicken and broth: Add whole chicken to pot. Pour in chicken broth to cover. Add green chiles. Bring to gentle boil, reduce to medium-low.
  • Simmer chicken: Cook 20-25 minutes until chicken is cooked through and very tender.
  • Shred chicken: Remove chicken with tongs. Shred with two forks into bite-sized pieces. Return to pot.
  • Add beans and corn: Add drained beans and corn. Mash approximately ¼ of beans in pot with potato masher for natural thickening. Simmer 5 minutes.
  • Make creamy mixture: Whisk softened cream cheese and sour cream until completely smooth. Add heavy cream and whisk until blended.
  • Add cream mixture: Reduce heat to low. Stir cream cheese mixture into chili constantly until smooth. Don't boil.
  • Finish: Stir in lime juice and cilantro. Taste and adjust seasoning. Simmer gently 5-8 minutes.
  • Serve: Ladle into bowls. Top with Monterey Jack cheese, sour cream, cilantro, jalapeños, lime wedge, and tortilla chips.

Notes

  • Bloom Spices: Always cook spices in oil before adding liquid—dramatically deepens flavor
  • Soften Cream Cheese: Room temperature cream cheese is essential—cold creates lumps that won't smooth out
  • Don't Boil After Cream: Keep the heat low after adding dairy—boiling causes breaking and a grainy texture
  • Mash Beans: Mashing ¼ of the beans thickens chili naturally without added thickeners
  • Cook Chicken in Broth: Simmering chicken in chili broth adds flavor to both meat and broth
  • Fresh Lime Essential: Lime juice brightens and balances richness—don't skip
  • Rotisserie Shortcut: Use 3 cups pre-shredded rotisserie chicken—saves time without sacrificing flavor
  • Slow Cooker Option: Cook everything except the cream mixture on low for 6-8 hours—add cream, finish before serving
  • Make Ahead: Prepare base without cream 2 days ahead—add creamy finish when reheating
  • Freezer Friendly: Freeze base without cream up to 3 months—add cream mixture fresh when serving
  • Consistency Fix: Too thick—add warm broth; too thin—mash more beans or use cornstarch slurry
  • Storage: Refrigerate up to 4 days—reheat gently on medium-low, adding broth to restore consistency