White Chicken Chili Is the Fall Comfort Bowl Everyone Is Making This Week

When the temperature drops, Louisville chef Joseph Thomas reaches for the soup pot. Sharing his favorite chilly-weather comfort foods on October 20, 2026, Thomas put a creamy white chicken chili at the top of the list — a weeknight-friendly bowl that starts with a rotisserie chicken and finishes with cream cheese stirred in until the broth turns silky.

Unlike a tomato-red beef chili, this one is pale, rich and gently spiced, with white beans for body and green chiles for a slow warmth rather than a burn. It is the kind of recipe built for a Tuesday: mostly pantry staples, one pot, and garnishes that let everyone customize their bowl.

Ingredients

• 1 rotisserie chicken, meat pulled and chopped (about 4 cups)
• 3 tbsp butter, 1 diced onion, 1 diced jalapeño, 4 garlic cloves, minced
• 3 tbsp flour
• 6 cups chicken broth and 1/3 cup heavy cream
• 2 cans (15 oz each) cannellini beans, drained
• 2 cans (4 oz each) mild green chiles
• 1 tsp chili powder, 1/2 tsp each cumin, oregano, salt and mustard powder, plus a pinch of cayenne
• 8 oz cream cheese, softened
• To serve: lime wedges, avocado, sour cream, tortilla strips and shredded Monterey Jack

Method

1. Melt the butter in a large pot over medium heat. Cook the onion and jalapeño for about 5 minutes, add the garlic for 1 minute, then stir in the flour and cook 2 minutes.
2. Pour in the broth a splash at a time, stirring constantly, then add the cream the same way.
3. Add the beans, green chiles and spices. Bring to a gentle boil and cook 15 minutes.
4. Stir in the chicken and simmer 15 to 20 minutes more, uncovered.
5. Lower the heat and stir in the cream cheese until fully melted. Taste, adjust the salt, and serve with the garnishes.

Source: WDRB