Chef Remy
Alligator Sauce Piquante
Chunks of tender gator swimming in a brick-red tomato sauce with enough heat to make you reach for your sweet tea, spooned over rice the way the old Cajun trappers ate it after a long day on the bayou.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Creole White Chicken Chili
Created by Chef Remy
Tender chicken thighs and creamy white beans swimming in a velvety Creole-spiced broth, mild enough for the whole family but packed with the layered flavors that make Louisiana cooking sing.
Soups & Stews
Creole
Weeknight
Make Ahead
Freezer Friendly
30 min
Active Time
45 min cook•1 hr 15 min total
Yield8 servings
Not every chili needs to burn. Sometimes what you want is warmth, comfort, and depth of flavor that wraps around you like a Sunday afternoon on the porch. That is what this white chicken chili delivers: all the soul of Louisiana cooking without the fire.
The secret is building flavor the right way, in layers. You season the chicken before it hits the pan. You cook the trinity until it surrenders its sweetness. You let the spices bloom in the stock before adding the cream. By the time you ladle it into a bowl, every spoonful carries the full story of the dish.
At Lagniappe, we serve this chili when the weather turns cool and families come in wanting something satisfying. The little ones can eat it, the grown folks love it, and there is always enough for seconds. My grandmother Evangeline would call this good food for good people. She would be right.
The cream cheese might surprise you, but trust me here. It melts into the broth and creates a richness that heavy cream alone cannot match. The lime juice at the end brightens everything, cutting through the creaminess and making each bite feel as fresh as the first. That is when you know you have done it right.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
boneless skinless chicken thighs
Quantity
2 pounds
Creole seasoning
Quantity
2 tablespoons, divided
unsalted butter
Quantity
3 tablespoons
yellow onion
Quantity
1 large
diced
celery stalks
Quantity
3
diced
green bell pepper
Quantity
1
diced
yellow bell pepper
Quantity
1
diced
garlic
Quantity
6 cloves
minced
all-purpose flour
Quantity
2 tablespoons
low-sodium chicken stock
Quantity
6 cups
Great Northern beans
Quantity
2 cans (15 ounces each)
drained and rinsed
diced mild green chiles
Quantity
1 can (4 ounces)
ground cumin
Quantity
1 teaspoon
dried oregano
Quantity
1 teaspoon
white pepper
Quantity
1/2 teaspoon
bay leaves
Quantity
2
fresh thyme
Quantity
4 sprigs
cream cheese
Quantity
4 ounces
softened
heavy cream
Quantity
1/2 cup
fresh lime juice
Quantity
2 tablespoons
kosher salt
Quantity
to taste
fresh cilantro (optional)
Quantity
for serving
chopped
green onions (optional)
Quantity
for serving
sliced
sour cream (optional)
Quantity
for serving
Monterey Jack cheese (optional)
Quantity
for serving
shredded
| Ingredient | Quantity |
|---|---|
| boneless skinless chicken thighs | 2 pounds |
| Creole seasoning | 2 tablespoons, divided |
| unsalted butter | 3 tablespoons |
| yellow oniondiced | 1 large |
| celery stalksdiced | 3 |
| green bell pepperdiced | 1 |
| yellow bell pepperdiced | 1 |
| garlicminced | 6 cloves |
| all-purpose flour | 2 tablespoons |
| low-sodium chicken stock | 6 cups |
| Great Northern beansdrained and rinsed | 2 cans (15 ounces each) |
| diced mild green chiles | 1 can (4 ounces) |
| ground cumin | 1 teaspoon |
| dried oregano | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| bay leaves | 2 |
| fresh thyme | 4 sprigs |
| cream cheesesoftened | 4 ounces |
| heavy cream | 1/2 cup |
| fresh lime juice | 2 tablespoons |
| kosher salt | to taste |
| fresh cilantro (optional)chopped | for serving |
| green onions (optional)sliced | for serving |
| sour cream (optional) | for serving |
| Monterey Jack cheese (optional)shredded | for serving |
Equipment Needed
- •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
- •Wooden spoon
- •Two forks for shredding
Instructions
- 1
Season the chicken
Pat the chicken thighs dry with paper towels and season generously on both sides with one tablespoon of Creole seasoning. Let them sit at room temperature while you prepare your vegetables. This is the first layer of flavor, and it matters. The seasoning needs time to penetrate the meat, not just sit on top.
Chicken thighs stay moist through long simmering where breasts turn stringy. Trust me on this one. - 2
Brown the chicken
Melt two tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the butter foams and the foam begins to subside, add the chicken thighs in a single layer. Let them cook undisturbed for four to five minutes until golden brown on the bottom. Flip and brown the other side for three to four minutes more. The chicken will not be cooked through, and that is exactly right. Transfer to a plate and set aside.
- 3
Build the trinity
Add the remaining tablespoon of butter to the pot. Add the onion, celery, and both bell peppers. This is our holy trinity with a little extra sweetness from the yellow pepper. Season with half of the remaining Creole seasoning. Cook over medium heat, stirring occasionally, until the vegetables soften and the onions turn translucent, about eight to ten minutes. You want to hear a gentle sizzle, not aggressive popping.
Do not rush the trinity. These vegetables are the soul of the dish. When they release their sweetness into the pot, the whole chili comes alive. - 4
Add garlic and flour
Push the vegetables to the sides of the pot and add the minced garlic to the center. Let it sizzle for thirty seconds until fragrant. Stir everything together, then sprinkle the flour over the vegetables. Stir constantly for two minutes to cook out the raw flour taste. This light roux will give your chili body without making it heavy.
- 5
Add liquid and seasonings
Pour in the chicken stock slowly, stirring to incorporate the flour mixture. Add the beans, green chiles, cumin, oregano, white pepper, bay leaves, thyme sprigs, and the remaining Creole seasoning. Stir well to combine. The liquid should smell like Louisiana already, all those spices waking up in the warm stock.
- 6
Simmer with chicken
Nestle the browned chicken thighs into the liquid. Bring everything to a gentle simmer, then reduce the heat to medium-low. Cover and cook for twenty-five to thirty minutes until the chicken is cooked through and tender enough to shred easily. The chili should bubble lazily, not roll. Low and slow is the bayou way.
If your pot runs hot, crack the lid slightly to prevent a vigorous boil. You are coaxing flavor, not rushing it. - 7
Shred the chicken
Remove the chicken thighs to a cutting board. Discard the bay leaves and thyme sprigs. Using two forks, shred the chicken into bite-sized pieces. It should fall apart willingly. Return the shredded chicken to the pot and stir to distribute evenly throughout the chili.
- 8
Add cream and finish
Cut the softened cream cheese into small cubes and add them to the pot along with the heavy cream. Stir gently until the cream cheese melts completely and the chili turns silky and rich, about three to four minutes. The color will lighten to a beautiful pale gold. Add the lime juice and stir. Taste, taste, taste. Adjust salt and add more Creole seasoning if needed.
- 9
Serve generously
Ladle the chili into deep bowls. Top with a dollop of sour cream, a handful of shredded Monterey Jack, sliced green onions, and fresh cilantro. The toppings are not optional decoration; they add brightness and texture that complete the dish. Serve with warm crusty bread or cornbread for soaking up every last drop.
Chef Tips
- •Make your own Creole seasoning by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and salt. Store it in a jar and use it on everything.
- •For a little more heat without overwhelming the dish, add a diced jalapeño with the trinity or finish with a few dashes of Louisiana hot sauce at the table.
- •This chili thickens as it sits. When reheating, add a splash of chicken stock to loosen it back to your preferred consistency.
- •If you cannot find Great Northern beans, cannellini or navy beans work beautifully. What matters is that they are creamy white beans that hold their shape.
Advance Preparation
- •The chili can be made up to three days ahead and refrigerated. The flavors deepen overnight, making it even better the second day.
- •Freeze without the cream cheese and heavy cream for up to three months. Thaw overnight in the refrigerator, reheat gently, then stir in the dairy before serving.
- •The trinity can be diced a day ahead and stored in the refrigerator to speed weeknight cooking.
Frequently Asked Questions
Nutrition Information
1 serving (about 420g)
Calories
460 calories
Total Fat
24 g
Saturated Fat
12 g
Trans Fat
0 g
Unsaturated Fat
11 g
Cholesterol
195 mg
Sodium
900 mg
Total Carbohydrates
22 g
Dietary Fiber
4 g
Sugars
2 g
Protein
38 g
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