White Chicken Chili

White chicken chili is one of those dishes that warms you from the inside out, perfect for those chilly nights when all you crave is comfort food. Inspired by traditional chili recipes but with a creamy twist, this delicious pot of white chicken chili features tender chicken, hearty beans, and a medley of spices that create an unforgettable flavor experience. Whether you’re hosting a game night or simply looking for a satisfying weeknight meal, this recipe checks all the boxes.

What Makes This Recipe Special

There are numerous reasons to make this white chicken chili a staple in your kitchen. Not only is it quick to prepare, but it’s also budget-friendly, making it a go-to option for busy weeknights or family gatherings. This dish is an absolute crowd-pleaser, with flavors that kids love and adults rave about, thanks to its creamy texture tempered by zesty spices. Plus, it scales beautifully, so you can easily double or triple the recipe for larger gatherings.

“This white chicken chili has become my family’s favorite! It’s creamy, full of flavor, and so easy to make. I love serving it on chilly evenings!” — Sarah, a satisfied home cook.

Step-by-Step Guide to Cooking It

Preparing white chicken chili is straightforward and rewarding, featuring a simple cooking process that allows you to have a cozy meal on the table in no time. You’ll start by sautéing onions and garlic, infusing the dish with aromatic goodness. Then you’ll simmer everything together, developing flavors that meld beautifully. Lastly, blending a portion of the chili adds a delightful creaminess that makes this dish irresistible.

Gather Your Ingredients

For this mouthwatering recipe, you’ll need the following:

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (14 oz.) cans low-sodium chicken broth (about 3.5 cups)
• 2 (4 oz.) cans diced green chiles
• 1 (15 oz.) can whole kernel corn, drained
• 2 (15 oz.) cans white beans (cannellini or great northern beans), drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 8 oz. cream cheese, softened and cubed
• 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Fresh chopped cilantro (for garnish)
• A dollop of sour cream (optional)
• Monterrey Jack or Pepper Jack cheese, shredded (optional)
• Tortilla strips (optional)
• Sliced avocados (optional)
• Sliced jalapeños (optional)

Feel free to explore substitutions like using vegetable broth for a vegetarian version or low-fat cream cheese for a lighter option!

Cooking Steps

1. In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
2. Sauté the diced onions until soft, approximately 5 minutes.
3. Add in the minced garlic, cooking for another 30 seconds until fragrant.
4. Pour in the chicken broth and mix in the diced green chiles, corn, and rinsed beans.
5. Season the mixture with cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes to meld the flavors.
7. For a thicker chili, remove 1 cup of the chili and use an immersion blender or food processor to puree it. Return the blended chili to the pot.
8. Stir in the cubed cream cheese and shredded chicken, mixing until the cream cheese is fully incorporated. Simmer for an additional 5 minutes until heated through.
9. Add the lime juice and cilantro, stirring well. Let the chili sit for a few more minutes, thickening as it cools.
10. Serve hot with your choice of toppings.

What to Serve It With

While this white chicken chili is delicious on its own, consider elevating your meal with some creative serving ideas:

• Toppings Galore: Garnish with fresh cilantro, shredded cheese, tortilla strips, a dollop of sour cream, sliced avocados, or jalapeños for an exciting twist.
• Cornbread or Tortillas: Serve alongside warm cornbread or crispy tortilla chips to complement the chili perfectly.
• Salads: Pair with a refreshing green salad or a simple coleslaw for a balanced meal.

Best Way to Store White Chicken Chili

Leftovers of this delightful chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stove or in the microwave, ensuring it reaches a safe temperature of at least 165°F.

If you want to save some for later, this chili freezes well. Transfer cooled chili into freezer-safe containers, sealing tightly. It can be frozen for up to 3 months. Just thaw it overnight in the refrigerator before reheating.

Expert Advice

To enhance your white chicken chili, here are some chef tips to consider:

• For Extra Creaminess: Whisk in a splash of half-and-half or milk after incorporating the cream cheese.
• Chili Powder Choices: Experiment with different chili powders for varying heat levels. Ancho chili powder adds a rich, smoky flavor.
• Add Different Proteins: Substitute the chicken with shredded turkey or even cooked black beans for a vegetarian version.

Flavor Variations

Feel free to get creative with your white chicken chili! Here are some delicious variations to try out:

• Spicy Kick: Add fresh jalapeño or cayenne pepper for an extra spicy version.
• Southwestern Flare: Mix in roasted corn and diced bell peppers for a Southwest twist.
• Herb Enhancement: Stir in fresh lime zest or additional herbs like thyme or basil for a fresh burst of flavor.

Your Questions Answered

What is the prep time for this white chicken chili?

Preparation typically takes about 10 minutes, with a cooking time of approximately 30 minutes.

Can I use canned chicken for this recipe?

Absolutely! Canned chicken is a quick alternative; just drain and rinse before adding it to the chili.

How should I store leftover white chicken chili?

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Can I make this dish vegetarian?

Yes! Substitute the chicken with additional beans or vegetables and use vegetable broth to keep it vegetarian-friendly.

By following this guide, you’re sure to create a standout dish that your family will look forward to time and again. Enjoy the flavorful warmth and creamy richness of this white chicken chili!

Creamy White Chicken Chili

---

• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Pin Recipe

Pin Recipe

Description

A comforting white chicken chili featuring tender chicken, hearty beans, and a creamy texture with zesty spices.

---

Ingredients

Scale 1x2x3x

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (14 oz.) cans low-sodium chicken broth (about 3.5 cups)
• 2 (4 oz.) cans diced green chiles
• 1 (15 oz.) can whole kernel corn, drained
• 2 (15 oz.) cans white beans (cannellini or great northern beans), drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 8 oz. cream cheese, softened and cubed
• 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Fresh chopped cilantro (for garnish)
• A dollop of sour cream (optional)
• Monterrey Jack or Pepper Jack cheese, shredded (optional)
• Tortilla strips (optional)
• Sliced avocados (optional)
• Sliced jalapeños (optional)

---

Instructions

1. In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
2. Sauté the diced onions until soft, approximately 5 minutes.
3. Add in the minced garlic, cooking for another 30 seconds until fragrant.
4. Pour in the chicken broth and mix in the diced green chiles, corn, and rinsed beans.
5. Season the mixture with cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes.
7. For a thicker chili, remove 1 cup of the chili and use an immersion blender or food processor to puree it. Return the blended chili to the pot.
8. Stir in the cubed cream cheese and shredded chicken, mixing until fully incorporated. Simmer for an additional 5 minutes until heated through.
9. Add the lime juice and cilantro, stirring well. Let the chili sit for a few minutes to thicken.
10. Serve hot with your choice of toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 75mg

Keywords: white chicken chili, creamy chili, quick meal, comfort food, healthy chili