Homemade White Chicken Chili with Monterey Jack Cheese
Homemade White Chicken Chili with Monterey Jack Cheese
I first stumbled onto this recipe on a rain-slick evening when I wanted something warm, cheesy, and different from the usual tomato chili. I remember the steam fogging the kitchen window and the scent of garlic and cumin drifting through the house as I stirred a pot of tender white beans and shredded chicken. It felt like wrapping my family in a blanket made of flavor.
This chili quickly became our weeknight hero because it is creamy, slightly tangy, and not too spicy. The Monterey Jack cheese melts into silky ribbons that turn each spoonful into comfort. If you love cozy soups with a little Southwestern soul, this will be one of your new go-to dinners. For a richer riff, I sometimes compare it to a cheesy skillet dip like this rich queso white chicken chili which inspired a few ideas I used here.
Why make this white chicken chili
This chili is special because it balances bright citrus, creamy beans, and melting Monterey Jack cheese for a bowl that tastes indulgent but is simple to make. It reheats beautifully, freezes well, and is family-approved whether you serve it after a busy day or for a casual gathering. You will love it because it is:
- Quick to assemble when you use leftover or rotisserie chicken.
- Versatile for milder or bolder palates.
- Comforting and not overly heavy.
Ingredients You’ll Need
For the Chili
- 2 tablespoons olive oil, extra-virgin preferred
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 to 2 jalapeños, seeded and finely chopped (adjust for heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked chicken, shredded (about 2 large boneless, skinless chicken breasts or 1 rotisserie chicken)
- 3 (15-ounce) cans great northern or cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 (4-ounce) can diced green chiles
- 1 cup half-and-half or evaporated milk for creaminess (use full-fat coconut milk for dairy-free)
- 1 1/2 to 2 cups shredded Monterey Jack cheese, divided
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
For Garnish
- Fresh cilantro, chopped
- Sliced avocado or diced
- Tortilla chips or warm flour tortillas
- Lime wedges
- Sour cream or plain Greek yogurt (optional)
Notes on quality and substitutions
- Use freshly shredded Monterey Jack for best melt and flavor. Pre-shredded cheese can be used but may not melt as smoothly due to anti-caking agents.
- Rotisserie chicken saves time and adds great flavor.
- For a vegetarian version, swap shredded chicken for roasted cauliflower or shredded jackfruit and use vegetable broth.
How to make Homemade White Chicken Chili with Monterey Jack Cheese
Step 1: Prep and sweat aromatics (5 minutes)
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onion and jalapeño, and cook until the onion is soft and translucent, about 5 minutes. You want the onion to be glossy and slightly golden.
Step 2: Add garlic and spices (1 minute)
- Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne.
- Cook until fragrant, about 30 to 60 seconds. The aromas should bloom and smell warm and toasty.
Step 3: Build the chili (5 minutes)
- Add the shredded chicken, drained beans, diced green chiles, and chicken broth.
- Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat and simmer for 10 minutes, allowing flavors to marry and the broth to slightly reduce.
Step 4: Cream and cheese (3 minutes)
- Stir in the half-and-half or evaporated milk. Add 1 cup of shredded Monterey Jack cheese and stir until melted and incorporated. The chili should take on a creamy texture and thinly coat the back of a spoon.
Step 5: Finish and taste (2 minutes)
- Add lime juice and season with salt and freshly ground black pepper to taste. If the chili seems too thick, add a splash more broth.
- For a silkier finish, mash a few beans against the side of the pot to slightly thicken the base.
Step 6: Serve (immediate)
- Ladle into bowls and top with remaining shredded Monterey Jack cheese so it melts on top, then add cilantro, avocado, and a dollop of sour cream if desired.
- Total cook time from start to finish is about 25 to 30 minutes when using pre-cooked chicken.
Visual cues
- Onions should be translucent and soft.
- The chili should simmer gently, not boil vigorously.
- Cheese should melt into the broth to create a creamy consistency, not clump.
Expert Tips & Ideas
- Use rotisserie chicken for a fast weeknight version and deeper roasted flavor.
- Grate your own Monterey Jack for the best melting texture.
- If the chili is too thin, simmer uncovered for a few minutes to reduce. If too thick, stir in warm chicken broth a little at a time.
- To make it spicier, leave the jalapeño seeds or add chopped green chiles with heat.
- For a dairy-free version, use full-fat coconut milk plus a dairy-free melting cheese alternative.
- Make ahead: the flavors improve after sitting overnight. Reheat gently over low heat and add a splash of broth to loosen.
- Freezing: cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Best Ways to Serve
- Serve with warm flour tortillas or crisp tortilla chips for scooping.
- Offer toppings buffet style: cilantro, avocado, lime wedges, shredded Monterey Jack, and sour cream.
- Side dishes: a simple green salad or smoky roasted corn complements this chili well.
- Drinks: a crisp lager, light-bodied white wine like Sauvignon Blanc, or a citrusy iced tea pairs nicely.
- Presentation tip: serve in deep bowls, add a swirl of sour cream, and sprinkle fresh cilantro and cheese on top for an inviting finish.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. It tastes even better the next day. Refrigerate in an airtight container for up to 4 days.
Q: Can I freeze the leftovers?
A: Yes. Freeze portions for up to 3 months. Thaw overnight in the fridge and reheat slowly to maintain creaminess.
Q: What can I use instead of Monterey Jack cheese?
A: Mild cheddar or Colby jack work well. For a creamier melt, try combining Monterey Jack with a little Monterey or mozzarella.
Q: How do I prevent the dish from becoming watery after adding cheese?
A: Add cheese gradually off the heat and stir until melted. If it gets grainy, a splash of warm broth and gentle stirring can bring it back together.
Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, use vegetable broth and extra beans or roasted vegetables. For dairy-free, try full-fat coconut milk and a dairy-free melting cheese alternative.
Review
“This chili is my new family favorite. The Monterey Jack makes it luxuriously creamy without feeling heavy. It warmed our whole house and disappeared in minutes. A keeper.” – Sam R.
Conclusion
I hope this recipe finds a happy place at your table like it did at mine. It is one of those meals that turns an ordinary night into something comforting and a little festive. If you want a variation or more inspiration for white bean chicken chili with melting cheese, check out this helpful resource: White Bean Chicken Chili with Monterey Jack Cheese – Familystyle. Please try it, tweak it to your taste, and let me know how it goes. I love hearing what toppings and swaps readers use.
White Chicken Chili
Ingredients
Method
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onion and jalapeño, and cook until the onion is soft and translucent, about 5 minutes.
- Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne.
- Cook until fragrant, about 30 to 60 seconds.
- Add the shredded chicken, drained beans, diced green chiles, and chicken broth.
- Bring the mixture to a gentle simmer over medium-high heat.
- Reduce the heat and simmer for 10 minutes.
- Stir in the half-and-half or evaporated milk.
- Add 1 cup of shredded Monterey Jack cheese and stir until melted and incorporated.
- Add lime juice and season with salt and freshly ground black pepper to taste.
- If the chili seems too thick, add a splash more broth.
- Ladle into bowls and top with remaining shredded Monterey Jack cheese.
- Add cilantro, avocado, and a dollop of sour cream if desired.
Notes
- Vegan Love Letter Pastries: Flaky Strawberry Jam Envelopes - January 16, 2026
- Beefy American Goulash - January 13, 2026
- Authentic Tom Kha Gai Soup Recipe - January 11, 2026
