White Bean Chicken Chili — Creamy Green-Chile Recipe

White bean chicken chili is the pot everyone actually means when they say "white chili" — creamy without being heavy, warm with green chiles and cumin, and built on tender shredded chicken and soft Great Northern beans. It's the mild, crowd-pleasing cousin of a red Texas chili: nothing here will set your mouth on fire, and that's the point. This is our definitive version — the one to make when you want a bowl that comforts a full table on a cold night, comes together in about 45 minutes, and tastes like you fussed more than you did. Master this and the variations (slow cooker, creamy, verde) are all a step away.

Great with cornbread or warm tortillas; a squeeze of lime at the table wakes it up. Set out cilantro, shredded jack, and tortilla strips so everyone can build their own bowl.

Rotisserie chicken makes it a weeknight meal; cannellini or navy beans sub fine for Great Northern; Greek yogurt swaps for sour cream. Make ahead — it's better day two.