If you’re craving a hearty comfort meal that blends cozy warmth with a touch of zesty flair, this White Chicken Chili Recipe is exactly what you need. Packed with tender shredded chicken, creamy beans, and just enough spice to keep things exciting, it’s a fresh spin on traditional chili that’s perfect for any season. The rich texture combined with subtle heat and vibrant garnishes makes it an absolute crowd-pleaser and a personal favorite to share with friends and family.
Ingredients You’ll Need
Getting started with this White Chicken Chili Recipe is a breeze because the ingredients are simple yet thoughtfully selected to create layers of flavor, texture, and color that make the dish truly memorable.
- Chili powder (1 teaspoon): Provides a warm, smoky base that anchors the chili’s flavor.
- Ground cumin, dried oregano, salt, mustard powder (½ teaspoon each): Each adds depth and an aromatic touch to the spice blend.
- Black pepper, cayenne pepper (¼ teaspoon each): Adds just enough heat to awaken your palate without overpowering the dish.
- Red pepper flakes (a pinch): Offers a subtle kick and visual contrast.
- Butter (3 tablespoons): Creates a luscious base to sauté aromatics and helps meld the flavors.
- Yellow onion (1, diced): Brings sweetness and texture to balance the spice.
- Jalapeno pepper (1 large, seeded and diced): Adds brightness and a gentle heat to the chili.
- Garlic (4 cloves, minced): Lifts the flavor with its unmistakable savory aroma.
- Flour (3 tablespoons): A kitchen trick to thicken the chili into that perfect creamy consistency.
- Chicken broth (6 cups): The comforting liquid base that infuses the chili with richness.
- Half and half (1/3 cup): Adds creaminess that makes this chili both smooth and indulgent.
- Cannellini beans (2 cans, drained): Creamy white beans that contribute texture and wholesome protein.
- Hot sauce (1 teaspoon): Amp up the flavor with a punch of tang and spice.
- Worcestershire sauce (1 teaspoon): A touch of umami that rounds out the chili’s taste profile beautifully.
- Mild green chilies (2 cans, undrained): Bringing gentle heat and tangy flavor in every bite.
- Bone-in skinless chicken breast (1 ½ lbs.): The star protein that becomes tender and shredded for that classic chili texture.
- Whole kernel sweet corn (1 can, drained): Adds pops of sweetness and fun texture contrast.
- Cream cheese (8 oz., softened): The secret ingredient that makes the chili irresistibly silky.
- Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, shredded Monterey or Pepper Jack cheese: Perfect garnishes to personalize each serving.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Seasoning Blend
Mix together chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl. This aromatic mixture is your flavor backbone, so having it ready before cooking will keep things moving smoothly.
Step 2: Sauté Aromatics
In a large 4 1/2-quart pot, melt butter over medium heat. Toss in diced onions and jalapeno, cooking them gently for about 5 minutes until they begin to soften and their flavors develop. Add minced garlic last and cook for an additional minute to awaken its fragrance without burning.
Step 3: Thicken the Base
Sprinkle the flour over the softened veggies and stir well to coat everything. Cook this mixture for about 2 minutes, which will remove the raw flour taste and lay the groundwork for that creamy texture the chili is known for.
Step 4: Add Liquids Gradually
Pour in the chicken broth in small increments, stirring constantly to keep the mixture smooth. Follow by slowly adding the half and half, allowing the chili to take on its signature creamy consistency while keeping the liquid silky.
Step 5: Blend Beans for Thickness
If you want your chili thicker and creamier, set aside about one cup of the drained cannellini beans and half a cup of broth, then puree them using an immersion blender or food processor. Adding this blended mixture back into the pot along with the remaining whole beans gives your chili a velvety body that is utterly comforting.
Step 6: Season and Simmer
Stir in the seasoning blend, hot sauce, Worcestershire sauce, and green chilies. Bring the pot to a gentle boil, letting it bubble uncovered for 15 minutes to meld flavors together. Afterwards, reduce to a simmer, infusing the chili with a deep, rich taste.
Step 7: Cook Chicken and Corn
Season your chicken breasts generously with salt and pepper, then nestle them into the simmering chili along with the drained corn. Let everything cook gently for 15 to 20 minutes. This slow simmer ensures the chicken stays tender and juicy, while stirring occasionally to prevent anything from sticking to the bottom.
Step 8: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the pot and shred it using two forks. Return the shredded meat back to the chili to soak up all those delicious flavors.
Step 9: Melt in the Cream Cheese
Turn the heat to low and stir in the softened cream cheese, making sure it melts completely and integrates smoothly into the chili for that luscious, creamy finish everyone will rave about.
Step 10: Final Taste and Serve
Give your chili a final stir, taste, and adjust the seasonings, adding salt or hot sauce if desired. Serve hot alongside your favorite cornbread for a meal that feels like a warm hug in a bowl.
How to Serve White Chicken Chili Recipe
Garnishes
White Chicken Chili Recipe shines brightest when topped with fresh, creamy, and crunchy garnishes. Try squeezing fresh lime wedges over the bowl for a bright citrus kick, spooning diced avocado for buttery richness, and dolloping sour cream to cool down the spices. Crisp tortilla strips, crunchy Fritos, or a sprinkle of Monterey or Pepper Jack cheese add delightful texture and extra cheesy goodness.
Side Dishes
This chili pairs wonderfully with classic cornbread, its sweetness balancing the chili’s spices. You could also serve it with crusty bread or crisp green salads to add a refreshing contrast, making the meal feel complete and well-rounded.
Creative Ways to Present
For a fun twist, serve your chili in small mason jars or soup bowls topped with colorful garnishes for a party or family gathering. Layer with chips and cheese for a hearty chili dip, or spoon it over baked potatoes for a filling and creative comfort food dinner.
Make Ahead and Storage
Storing Leftovers
Letting your White Chicken Chili Recipe cool completely before storing it in an airtight container will keep it fresh for up to four days in the refrigerator. It’s the perfect dish to have handy for quick lunches or easy dinners throughout the week.
Freezing
This chili freezes beautifully, making it a great freezer-friendly meal. Portion it into freezer-safe containers and freeze for up to three months. When ready, thaw it overnight in the fridge for best results.
Reheating
When reheating leftover chili, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water can help restore the perfect consistency if it thickened too much in the fridge or freezer.
FAQs
Can I use boneless chicken breasts instead of bone-in?
Absolutely! Boneless chicken breasts work well and shorten cooking time slightly, just be careful not to overcook them so they stay tender.
Is this recipe very spicy?
No, the White Chicken Chili Recipe balances mild heat from jalapenos, cayenne, and hot sauce without being overwhelming—perfect for those who prefer a gentle warmth.
Can I make this recipe vegetarian?
You can swap the chicken for extra beans, vegetables, or plant-based protein for a delicious vegetarian version, just use vegetable broth in place of chicken broth.
What’s the purpose of blending some of the beans?
Pureeing some beans creates a thicker, creamier texture without using heavy cream or thickeners, making the chili feel extra hearty and satisfying.
Can I substitute cream cheese with something else?
Yes, if you want a lighter chili, you can use sour cream or Greek yogurt stirred in at the end, though it won’t be quite as rich and velvety.
Final Thoughts
Jumping into this White Chicken Chili Recipe means welcoming a bowl full of comfort, color, and warm spices that brighten any table. Whether it’s a weeknight dinner, a weekend gathering, or meal prep for busy days ahead, this chili will quickly become a beloved staple. So grab your spoon and dive in—it’s time to create some cozy, delicious memories!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings (approximately 12 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty White Chicken Chili combines tender chicken breast, creamy cannellini beans, mild green chilies, and a blend of warming spices to create a comforting and flavorful dish. Enhanced with cream cheese and half and half for richness, this chili is perfect for a cozy meal and can be customized with toppings like lime wedges, avocado, sour cream, and tortilla strips.
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
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Main Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- â…“ cup half and half (half milk, half cream)
- 2 (15.5 oz) cans cannellini beans, drained
- 2 (4 oz) cans mild green chilies, undrained
- 1½ lbs bone-in skinless chicken breast
- 1 (15.25 oz) can whole kernel sweet corn, drained (can substitute frozen corn)
- 8 oz cream cheese, softened
Garnishes and Serving Suggestions
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Prepare Seasonings: In a small bowl, combine chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set this seasoning mix aside for later use.
- Sauté Aromatics: Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced yellow onion and jalapeno pepper; cook for about 5 minutes until softened. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Flour: Sprinkle the flour over the sautéed vegetables and toss to coat evenly. Cook this mixture for 2 minutes, stirring frequently to eliminate the raw flour taste.
- Incorporate Liquids: Gradually add the chicken broth in small splashes while stirring continuously to prevent lumps. Then add the half and half using the same technique, creating a creamy base for the chili.
- Optional Bean Puree: To thicken the broth, reserve 1 heaping cup of drained cannellini beans and combine with ½ cup broth. Blend this mixture in a food processor, blender, or with an immersion blender until smooth. Add this puree back to the pot along with the remaining whole beans. Alternatively, all beans can be added whole without pureeing.
- Add Seasonings and Chilies: Stir in the previously prepared seasoning mix, hot sauce, Worcestershire sauce, and the cans of mild green chilies. Increase the heat and bring the soup to a gentle boil. Allow it to boil uncovered for about 15 minutes, then reduce heat to a simmer.
- Add Chicken and Corn: Season the chicken breasts on both sides with salt and pepper. Place the chicken and drained corn into the simmering pot. Allow to simmer gently for 15 to 20 minutes uncovered, stirring occasionally to prevent beans from settling and ensuring even cooking. Avoid rapid boiling to keep the chicken tender.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred the meat using two forks. Return the shredded chicken to the chili to combine with the other ingredients.
- Melt Cream Cheese: Reduce the heat to low and stir in the softened cream cheese. Stir continuously until the cheese has fully melted and incorporated, lending a creamy texture to the chili.
- Final Seasoning and Serve: Taste the chili and adjust seasonings as needed. Serve hot with your choice of garnishes such as lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese. Cornbread makes an excellent side to complete the meal.
Notes
- Using bone-in skinless chicken breast adds flavor and moisture to the chili.
- The optional bean puree step helps to thicken the soup and create a creamier consistency.
- Be careful not to boil the chili rapidly once the chicken is added to prevent it from becoming tough.
- You can substitute frozen corn for canned sweet corn if preferred.
- For a spicier chili, keep some jalapeno seeds or add extra cayenne or hot sauce to taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
