If you are craving a cozy, hearty dish that feels like a warm hug in a bowl, then this White Chicken Chili Recipe is exactly what you need. It combines tender shredded chicken, creamy beans, and just the right mix of spices to bring a comfort-food classic with a delightful twist. Whether you’re looking for a midweek dinner or something to impress at your next gathering, this chili is a flavorful and satisfying option that never disappoints. Let me take you through everything you need to know to make this creamy, spicy, and downright delicious White Chicken Chili Recipe.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays an essential role in building layers of flavor, from the gentle heat of the jalapeno to the creamy richness of half and half and cream cheese. These ingredients come together to create a chili that’s both comforting and vibrant.
- Chili powder: Adds a smoky warmth that’s the backbone of the chili’s flavor.
- Ground cumin: Provides a subtle earthiness to balance the heat.
- Dried oregano: Offers an herbal note that elevates the chili’s complexity.
- Salt and mustard powder: Salt enhances flavor; mustard powder adds a subtle tang and depth.
- Black pepper and cayenne pepper: For a layered kick of spice, toned according to your taste.
- Red pepper flakes: A pinch for extra heat and subtle texture.
- Butter: Melts everything together and creates a luscious base.
- Yellow onion and jalapeno: Aromatics to build flavor and a little heat from the jalapeno.
- Garlic: Essential for that unmistakable savory punch.
- Flour: Helps thicken the chili for a perfect hearty texture.
- Chicken broth: The flavorful liquid that brings everything to life.
- Half and half: Adds creaminess without overpowering richness.
- Cannellini beans: Provide creamy texture and protein, key to chili’s character.
- Hot sauce and Worcestershire sauce: Enhance depth, tang, and a subtle umami element.
- Mild green chilies: Bring gentle heat and a fresh brightness.
- Bone-in skinless chicken breasts: Soak up flavors and stay tender.
- Sweet corn: Adds a touch of sweetness and pop of color.
- Cream cheese: The secret to that luxuriously creamy finish.
- Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey or Pepper Jack cheese: Perfect garnishes that add layers of texture and extra bursts of flavor when serving.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Seasoning Blend
Start by gathering all your seasonings: chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes. Combine them in a small bowl and set aside. This blend will infuse your chili with just the right balance of warmth and spice that makes this White Chicken Chili Recipe so memorable.
Step 2: Sauté Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and jalapeno pepper to the pot and sauté for about 5 minutes until they soften and release their fragrant aromas. Stir in minced garlic and cook for another minute until aromatic but not browned—this step is essential for layering flavor.
Step 3: Add Flour and Cook
Sprinkle the flour over the cooked aromatics, tossing to coat evenly. Cook for about 2 minutes to eliminate the raw flour taste. This forms a light roux that will thicken your chili beautifully, giving it that comforting, slightly creamy texture we all love.
Step 4: Incorporate Liquids Gradually
Slowly add the chicken broth in small splashes, stirring continuously to keep things smooth and lump-free. Follow with the half and half, adding it the same way. This gentle technique is what makes the chili silky smooth instead of runny or grainy.
Step 5: Blend Some Beans for Thickness (Optional)
For an extra creamy texture, set aside one overflowing cup of drained beans and half a cup of broth. Blend them until smooth, then add the puree back into the pot along with the remaining whole beans. This trick thickens the chili naturally without relying on extra flour or starch.
Step 6: Add Seasonings, Peppers, and Simmer
Stir in the seasoning blend, hot sauce, Worcestershire sauce, and canned mild green chilies. Bring the chili to a gentle boil, allowing it to bubble uncovered for 15 minutes. This simmering reduces the broth slightly, concentrating the flavors and melding them beautifully.
Step 7: Cook Chicken and Corn
Season your chicken breasts generously with salt and pepper on both sides. Add them to the pot along with the drained corn. Simmer gently for about 15 to 20 minutes, uncovered, ensuring you stir occasionally to prevent anything from sticking or settling on the bottom. Cooking slowly keeps the chicken tender and juicy.
Step 8: Shred Chicken and Return to Pot
Once the chicken is cooked through, remove it carefully and shred with two forks. Return the shredded chicken to the pot, stirring it in to soak up all the delicious flavors before moving on to the final creamy step.
Step 9: Add Cream Cheese for Creaminess
Lower the heat to low and fold in the softened cream cheese. Stir continuously until the cheese melts completely into the chili, lending that incredible velvety texture and rich taste that’s signature to this White Chicken Chili Recipe.
Step 10: Taste and Adjust Seasonings
Give your chili a final taste and adjust salt, pepper, or hot sauce as needed. Serve hot alongside warm cornbread for the ultimate cozy meal that’s sure to become a favorite.
How to Serve White Chicken Chili Recipe
Garnishes
To truly elevate your White Chicken Chili Recipe, don’t skimp on garnishes. A squeeze of fresh lime juice brightens the rich flavors, while diced avocado offers a creamy cooling contrast. A dollop of sour cream adds silkiness, and crunchy tortilla strips or Fritos lend irresistible texture. Finish with a sprinkle of Monterey or Pepper Jack cheese for a melty, cheesy topping that everyone will love.
Side Dishes
This chili pairs perfectly with classic cornbread, whose subtle sweetness complements the chili’s gentle heat. A crisp green salad or simple roasted vegetables provide freshness, balancing the meal. For heartier appetites, serve with a side of rice to soak up every last bit of the creamy broth.
Creative Ways to Present
Want to impress your guests? Serve the chili in individual bread bowls for a rustic touch. You can also offer a chili bar with various toppings, letting everyone customize their bowls. For a casual twist, try layering the chili in a large casserole dish topped with crushed tortilla chips and cheese, then bake it until bubbly for a chili pie.
Make Ahead and Storage
Storing Leftovers
This White Chicken Chili Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its creamy texture and fresh flavors. Before storing, make sure the chili has cooled to room temperature to maintain the best quality.
Freezing
If you want to keep this comforting dish on hand for busy days, it freezes wonderfully. Transfer cooled chili to freezer-safe containers, leaving a little room at the top for expansion. It can be kept frozen for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring regularly to prevent scorching and to keep the cream cheese evenly distributed. You can add a splash of chicken broth or half and half if the chili seems too thick after sitting. Microwave works too — cover loosely, heat in short intervals, and stir well between each.
FAQs
Can I use cooked chicken instead of cooking it in the chili?
Absolutely! If you have leftover cooked chicken, you can add it during the final step after the cream cheese has melted. Just warm it through gently to preserve tenderness.
Is this White Chicken Chili Recipe spicy?
The heat level is mild to moderate thanks to the jalapeno, cayenne, and chili powder, but you can easily adjust by adding more or less hot sauce and red pepper flakes to match your spice preference.
Can I substitute the half and half with something else?
Yes, you can use whole milk or a mixture of milk and cream for creaminess, but half and half strikes the perfect balance between richness and lightness in this chili.
What can I use instead of cannellini beans?
Navy beans or great northern beans are excellent substitutes since they have a similar texture and flavor that works well in white chili.
Can this recipe be made in a slow cooker?
Yes! Brown the aromatics and chicken first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or until chicken is tender and flavors meld beautifully.
Final Thoughts
This White Chicken Chili Recipe is a real winner that brings warmth, comfort, and a touch of spice to your table with every spoonful. I hope you enjoy making it as much as I do sharing it. Don’t be surprised if it becomes your go-to recipe for chilly nights and happy gatherings—there’s just something so special about this creamy, flavorful chili that feels like home in a bowl.
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwest
Description
This creamy White Chicken Chili offers a rich, flavorful twist on traditional chili with tender shredded chicken, creamy cannellini beans, and mild green chilies. Perfectly seasoned and finished with cream cheese for a velvety texture, it’s a hearty and comforting dish that can be garnished with fresh lime, avocado, and crispy tortilla strips for added zest and crunch.
Ingredients
Spices and Seasonings
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- Salt and pepper to taste
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 1 (15.25 oz.) can whole kernel sweet corn, drained (or substitute frozen corn)
Dairy
- 3 tablespoons butter
- 1/3 cup half and half (half milk, half cream)
- 8 oz. cream cheese, softened
Protein and Canned Goods
- 1 ½ lbs. bone-in skinless chicken breast
- 2 (15.5 oz.) cans cannellini beans, drained
- 2 (4 oz.) cans mild green chilies, undrained
Other
- 3 tablespoons flour
- 6 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Garnishes
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Prepare Seasonings: Combine chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.
- Sauté Aromatics: Melt butter in a 4 1/2-quart pot over medium heat. Add diced onions and jalapeno pepper, cooking for about 5 minutes until softened. Add minced garlic and cook for an additional minute to release flavors.
- Add Flour and Cook: Sprinkle in the flour and toss to fully coat the vegetables. Cook for 2 minutes, stirring frequently, until the raw flour smell dissipates.
- Incorporate Liquids: Gradually add chicken broth in small splashes while stirring continuously to prevent lumps. Follow with half and half added the same way to create a smooth base.
- Blend Some Beans (Optional): Reserve one heaping cup of drained cannellini beans and combine with ½ cup broth. Blend until smooth using a food processor, blender, or immersion blender, then stir back into the pot with the remaining whole beans to thicken the chili.
- Add Flavorings and Simmer: Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and undrained green chilies. Bring the chili to a boil, then let it boil gently for 15 minutes uncovered. Reduce heat to a simmer afterward.
- Cook Chicken and Corn: Season chicken breasts on both sides with salt and pepper. Add the chicken and drained corn to the pot, and simmer gently uncovered for 15-20 minutes, stirring occasionally to prevent beans from settling. Avoid rapid boiling to keep chicken tender.
- Shred Chicken: Remove the chicken breasts from the pot, shred the meat using two forks once cooked through, and return the shredded chicken to the chili.
- Melt Cream Cheese: Reduce heat to low, stir in the softened cream cheese, and continuously stir until the cheese is fully melted and blended into the chili for a creamy texture.
- Final Taste and Serve: Taste the chili and adjust seasonings as needed. Serve hot garnished with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese. Enjoy with warm cornbread!
Notes
- Using bone-in skinless chicken breasts adds flavor but boneless can be substituted; adjust cooking time accordingly.
- Blending a portion of the beans is optional but helps thicken the broth for a creamier consistency.
- Keep the chili at a gentle simmer after boiling to avoid tough chicken texture.
- Use mild green chilies to keep flavors balanced; adjust heat with jalapeno and spices to taste.
- Leftovers store well refrigerated for up to 3 days and reheat gently to maintain texture.
