Looking for the perfect comfort food that’s creamy, hearty, and packed with flavor? This White Chicken Chili is everything you need to warm up your soul on a chilly evening or make a weeknight dinner a breeze. Made with tender chicken, creamy white beans, and a blend of spices that pack just the right amount of heat, this dish will have everyone at the table coming back for seconds. Whether you’re feeding a crowd, meal prepping, or simply craving a cozy bowl of comfort food, this recipe is sure to hit the spot.
White chicken chili is the kind of dish that tastes just as good on a cold day as it does when you’re hosting a game day party. It’s so easy to make, too – just throw everything into one pot, let it simmer, and in no time, you’ll have a delicious meal that’s perfect for any occasion. Plus, with protein-packed chicken and fiber-rich white beans, it’s a meal that will keep you satisfied long after the last bite.
Why You’ll Love This Recipe
This White Chicken Chili is one of those recipes that checks all the boxes. It’s creamy, flavorful, and comforting without being too heavy. The chicken adds a great source of lean protein, and the white beans give it that creamy texture that’s just so satisfying. But what really makes this chili special is the perfect balance of spices – it has a kick, but it’s not overwhelming.
- Perfect for Busy Weeknights: With just a few ingredients and minimal prep, you can have a hot, hearty meal on the table in under 45 minutes.
- Packed with Protein: With lean chicken and fiber-rich beans, this chili is not only filling but also loaded with nutrition.
- Easy to Customize: You can add extra veggies, adjust the spice level, or switch up the toppings to suit your taste.
- Great for Meal Prep: This chili makes for fantastic leftovers, and it freezes well, so you can make a big batch and enjoy it for days.
Whether you’re serving it as the main course for dinner or as a hearty appetizer for a gathering, this White Chicken Chili will definitely impress.
What Makes This Recipe Special?
What really sets this White Chicken Chili apart from other chili recipes is the creamy, rich broth made with cream cheese and heavy cream. These ingredients give the soup a smooth texture and a comforting flavor, which perfectly complements the tender chicken and beans. The chicken is cooked right in the broth, making it super juicy and flavorful, and once shredded, it mixes beautifully with the beans and spices.
This chili is also incredibly versatile. If you prefer a spicier dish, you can add diced jalapeños or a pinch of cayenne. If you’re looking for a lighter version, Greek yogurt is a perfect substitute for the heavy cream. And for a vegetarian twist, simply swap the chicken for more beans or even tofu, and use vegetable broth instead of chicken broth. Whether you like it spicy or mild, chunky or smooth, this chili can be tailored to fit your cravings.
Ingredients
Here’s what you’ll need for this easy, one-pot White Chicken Chili:
- Boneless, skinless chicken breasts (or thighs if you prefer darker meat)
- Olive oil
- Onion, diced
- Garlic, minced
- Green chilies, canned and diced
- Chicken broth
- White beans (cannellini or great northern, drained and rinsed)
- Corn (optional, fresh or frozen)
- Cream cheese
- Heavy cream (or half-and-half for a lighter option)
- Cumin
- Chili powder
- Smoked paprika
- Oregano
- Salt and pepper
- Fresh cilantro and lime juice (optional, for garnish)
How to Make It Step-by-Step
Making White Chicken Chili is so simple! Here’s how you can make this hearty dish in just a few easy steps:
- Sauté the Aromatics: Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, letting that delicious aroma fill your kitchen.
- Cook the Chicken: Add the boneless, skinless chicken breasts to the pot along with chicken broth, green chilies, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Bring the mixture to a simmer and let the chicken cook for 15-20 minutes, or until it’s fully cooked through.
- Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, stirring it into the chili.
- Add the Beans and Corn: Stir in the white beans and corn (if you’re using it). Let the chili simmer for another 5-10 minutes, allowing all the flavors to blend together beautifully.
- Make It Creamy: Lower the heat and stir in the cream cheese and heavy cream. Stir until the mixture is smooth and creamy, letting it simmer for an additional 5 minutes.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, a squeeze of lime juice, or your favorite toppings like shredded cheese, sour cream, or tortilla chips. Serve hot and enjoy!
Tips for Best Results
- Shredding the Chicken: For the easiest shredding, try using two forks or place the chicken in your stand mixer with the paddle attachment – it will shred the chicken in seconds!
- Thickening the Chili: If you like a thicker chili, try mashing some of the beans with a fork before adding them, or let the chili simmer uncovered for a while to reduce the liquid.
- Don’t Overcook the Chicken: Overcooking the chicken can make it dry, so be sure to monitor the cooking time carefully. Once it’s cooked through, remove it from the pot and shred it.
- Adjust the Spices: If you prefer a spicier chili, feel free to add some diced jalapeños, or a pinch of cayenne pepper, to give it an extra kick.
Ingredient Substitutions & Variations
- Spicier Version: Add diced jalapeños or a pinch of cayenne for extra heat.
- Vegetarian Option: Swap the chicken for extra beans or tofu, and use vegetable broth.
- Slow Cooker Method: Toss everything (except the cream cheese and heavy cream) into your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream ingredients before serving.
- Instant Pot Method: Use the sauté function to cook the onions and garlic, then pressure cook the chicken and other ingredients (except the cream cheese and cream) for 15 minutes. Add the cream ingredients after cooking.
- Lighter Version: Swap out the heavy cream for Greek yogurt to give the soup a creamy, tangy taste with fewer calories.
Serving Suggestions
- Toppings: Top your White Chicken Chili with shredded cheese, avocado slices, a dollop of sour cream, tortilla chips, or a squeeze of fresh lime. You can also add a sprinkle of fresh cilantro for a burst of color and flavor.
- Sides: Serve with cornbread, a side salad, or crusty bread for a complete and satisfying meal. A fresh green salad with a light vinaigrette would also balance out the richness of the chili.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A crisp, chilled beer, like a pale ale or lager, pairs wonderfully with the chili. If you prefer something non-alcoholic, a cold iced tea or sparkling water with lime is perfect.
- Sides: Cornbread is a classic pairing for chili, but you could also serve it with a simple side salad, roasted vegetables, or homemade tortilla chips.
How to Store and Reheat Leftovers
- Storing Leftovers: Store any leftover White Chicken Chili in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day as the flavors continue to develop!
- Freezing: This chili freezes beautifully! Portion it into individual servings and store in airtight containers or freezer bags for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheating: To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in individual portions until heated through.
Make-Ahead and Freezer Tips
- Make-Ahead: You can make this chili a day or two in advance, and it will taste even better the next day! Just store it in the fridge and reheat when you’re ready to serve.
- Freezer-Friendly: This chili is perfect for freezing. Let it cool completely before transferring to freezer-safe containers. When you’re ready to enjoy, thaw in the fridge overnight and reheat on the stove or in the microwave.
Common Mistakes to Avoid
- Overcooking the Chicken: Keep an eye on the chicken while it’s simmering to ensure it doesn’t dry out. Once it’s cooked through, shred it and return it to the pot.
- Underseasoning: Don’t be afraid to taste and adjust the seasonings as you go. A little extra cumin, chili powder, or salt can really elevate the flavor of this dish.
Frequently Asked Questions (FAQ)
- Can I use rotisserie chicken?
Yes! Rotisserie chicken is a huge time-saver. Add it during the simmering step to prevent overcooking. - Can I make this chili dairy-free?
Absolutely! Use coconut cream or a plant-based cream alternative for the heavy cream and cream cheese. - What toppings go well with white chicken chili?
Shredded cheese, sour cream, avocado slices, tortilla chips, or fresh jalapeños make great toppings. - Can I use different beans?
Yes, navy beans or pinto beans can be used as a substitute for the white beans.
Cooking Tools You’ll Need
- Large pot or Dutch oven
- Chef’s knife for chopping
- Cutting board
- Two forks for shredding chicken (or stand mixer with paddle attachment)
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White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander (optional)
- 2 cans green chilies, diced (4 oz each)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cans white beans, drained and rinsed (15 oz each)
- 2 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- to taste salt and pepper
- 1/2 cup chopped fresh cilantro (for garnish)
- optional toppings like shredded cheese, avocado, tortilla strips, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, oregano, chili powder, and coriander. Cook for 1 minute until fragrant.
- Add the diced green chilies, shredded chicken, white beans, and chicken broth to the pot. Bring to a simmer and cook for 15 minutes.
- Reduce the heat to low, then stir in the sour cream and heavy cream. Heat through without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and your choice of toppings like shredded cheese, avocado, tortilla strips, or lime wedges.