White Chile

White chili flips the script on everything you expect from a bowl of chile. No tomatoes, no red chili powder, no ground beef. Instead, dried white beans simmer for two hours in chicken broth with green chiles, cumin, oregano, a pinch of ground cloves, and cayenne until they’re creamy and falling apart.

Poaching the chicken breast separately and adding it at the end is a smart technique. It keeps the meat tender and distinct rather than stringy and overcooked. Cubed chicken stirred into the pot at the finish stays juicy and holds its shape.

The Monterey Jack cheese is what transforms this from a soup into a chili. A full cup melted into the pot creates a silky, rich body that clings to the beans and chicken. The remaining two cups go on top at the table with sour cream, salsa, and fresh cilantro.

Ground cloves is the unexpected spice here. Just a quarter teaspoon adds a warm, almost sweet depth that you can’t identify but would absolutely miss.

Pro Tips

• Soak the beans overnight and drain before cooking. This cuts the simmer time and gives you beans that cook evenly without some turning to mush while others stay hard.
• Don’t boil the chili after adding cheese. High heat breaks the cheese proteins and turns the broth greasy and grainy. Stir it in off the heat or at a bare simmer.
• Use canned green chiles for convenience, but roasted Hatch chiles add a deeper, smokier flavor if you can get them.

Variations

• Turkey swap: Use leftover roasted turkey instead of poached chicken. The slightly gamier flavor works well with the white bean base.
• Creamy version: Puree one cup of the cooked beans and stir them back in for an even thicker, creamier chili without adding extra cheese.