White Chicken Chili Recipe
There’s nothing quite as cozy and crowd-pleasing as a bowl of White Chicken Chili: tender chicken, creamy white beans, and a gentle kick of green chiles all simmering together in a luxurious, velvety broth. This recipe is that rare gem that’s both weeknight-easy and celebration-worthy, with layers of flavor and a creamy texture that keep family and friends coming back for a second helping. Whether you’re looking for a comforting dinner or an impressive potluck dish, White Chicken Chili is about to become your new favorite comfort food.
Ingredients You’ll Need
The beauty of White Chicken Chili lies in its simple ingredients, each one pulling its weight to create a bowlful of flavor, color, and comfort. Trust me, you don’t want to skip any of them—every item has a special role, from thickening the broth to adding that pop of brightness or heat.
- Olive oil: The perfect start to sauteing and layering in rich, savory flavor.
- Onion: Adds a subtle sweetness and depth, forming the backbone of the chili.
- Garlic: Infuses the dish with aromatic warmth—don’t skimp on the garlic!
- Green chiles (mild, hot or a combination): Offer a fresh, zesty heat that lifts the entire chili.
- Chicken broth: The base of your chili, keeping things flavorful and never bland.
- Dried oregano: Brings an herby earthiness that complements the creamy beans and chicken.
- Dried basil: Adds a subtle floral note for extra dimension.
- Chili powder: A must for gentle heat and chili flavor, without overpowering the chili’s creamy nature.
- Cayenne pepper (optional): Perfect if you love a little more kick—add a pinch or leave it out.
- Salt and freshly ground pepper: Essential for balancing and elevating all the flavors.
- Chicken breasts: These become melt-in-your-mouth tender and absorb all those delicious spices.
- White beans (Navy, Cannellini, or Great Northern Beans): Creamy, hearty, and great at thickening the chili naturally.
- Sweet corn (fresh, canned or frozen): Bursts of golden sweetness in every bite.
- Cream cheese (softened and cubed): The secret to a velvety smooth, ultra-creamy chili.
- Heavy cream: For that luscious, rich mouthfeel everyone loves.
- Lime juice: A squeeze at the end brightens up the whole pot and balances the richness.
How to Make White Chicken Chili
Step 1: Sauté the Aromatics
Start your White Chicken Chili by heating olive oil in a large Dutch oven or sturdy soup pot over medium heat. Toss in your chopped onion and sauté for 2–3 minutes until it turns translucent. Add the minced garlic and continue to sauté for another minute until everything is fragrant and the kitchen smells irresistible. Stir in the green chiles and give them a quick cook so any extra moisture evaporates—this step deepens the flavors right from the start!
Step 2: Simmer the Chicken
Pour the chicken broth into the pot, then sprinkle in the oregano, basil, chili powder, and a bit of cayenne if you like a touch of heat. Season with salt and pepper. Bring the mixture to a gentle boil, then nestle the chicken breasts right into the bubbling broth. Cover, lower the heat to medium-low, and let them simmer until they’re perfectly tender—about 10 to 15 minutes. The chicken will soak up all those herby, spicy flavors.
Step 3: Shred and Return
Once the chicken is cooked through, lift it out onto a plate and shred with two forks. Immediately return the tender shreds to the pot, along with the creamy white beans, juicy sweet corn, and those little cubes of softened cream cheese. Keep cooking over medium heat, stirring gently until the cream cheese has fully melted and everything is looking creamy and blended.
Step 4: Creamy Finish
Pour in the heavy cream and squeeze in the juice of half a lime. Let the chili simmer gently until it’s thickened to your liking. For an extra thick, hearty bowlful, use the back of your wooden spoon to gently smash some of the beans against the pot—the starch will thicken things up beautifully without any need for thickeners.
Step 5: Season and Taste
Before serving, be sure to taste and adjust the seasoning as needed. Maybe it needs a pinch more salt, a crack of pepper, or a little squeeze more lime. The chili should taste bright, creamy, and full of gentle spice—absolutely crave-worthy!
Step 6: Serve!
Ladle your steaming White Chicken Chili into bowls and let everyone add their favorite toppings. This is where the magic (and personal touches) happen!
How to Serve White Chicken Chili
Garnishes
The right garnish can take your White Chicken Chili from great to unforgettable. Think tangy shredded cheese, a dollop of sour cream, sliced jalapeños for extra heat, or fresh cilantro for a herby lift. Don’t forget crunchy tortilla strips or crumbled tortilla chips—they add contrast and are honestly addicting with each spoonful.
Side Dishes
When it comes to sides, you’ve got some delicious choices. A slice of warm, crusty bread is perfect for dunking. Soft, buttery cornbread works fabulously as well. For something lighter, a bright green salad with a lime vinaigrette is a wonderful way to round out the meal and balance the chili’s creaminess.
Creative Ways to Present
If you’re entertaining, ladle White Chicken Chili into small mugs or ramekins for an appetizer course, or serve it as part of a DIY chili bar with bowls of garnishes so everyone can build their perfect bowl. You can even use leftovers as a topping over baked potatoes or in a burrito bowl for lunch the next day!
Make Ahead and Storage
Storing Leftovers
White Chicken Chili keeps beautifully in the fridge. Transfer any leftover chili to airtight containers, and it will stay fresh for up to 4 days. The flavors deepen over time, so don’t be surprised if your leftovers taste even better the next day. Just give it a good stir before reheating, as it thickens up in the fridge.
Freezing
This chili is a freezer champ! Cool it completely before spooning into freezer-safe bags or containers. Label with the date and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating. The creamy texture holds up nicely, though you may need to add a splash of broth or cream when rewarming.
Reheating
Reheat White Chicken Chili gently on the stove over medium-low heat, stirring occasionally and adding a bit of extra liquid if you want it looser. If you’re in a hurry, the microwave works as well—just cover loosely and heat in one-minute bursts, giving it a good stir between each until piping hot.
FAQs
Can I use rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Just skip the poaching step and add shredded rotisserie chicken along with the beans and corn. It’s a fantastic shortcut for busy weeknights and doesn’t sacrifice any flavor or tenderness in your White Chicken Chili.
Can I make White Chicken Chili in a slow cooker?
Yes, this recipe adapts beautifully to a slow cooker. Sauté the onion, garlic, and green chiles first if you can, then add everything except cream cheese, cream, and lime juice to the slow cooker. Cook on low for 4 to 6 hours, then stir in the cream cheese and cream about 30 minutes before serving, finishing with lime juice at the end.
What beans work best in White Chicken Chili?
Navy beans, Cannellini beans, or Great Northern beans are all perfect choices—they have a creamy texture and mild flavor that blend seamlessly into the chili. You can even mix and match if that’s what you have in your pantry.
How can I make it dairy-free?
To make White Chicken Chili without dairy, swap the cream cheese for a dairy-free alternative or use extra beans blended smooth for creaminess. Replace the heavy cream with canned coconut milk or your favorite unsweetened non-dairy creamer. The chili will still be luscious and satisfying!
Is this chili spicy?
White Chicken Chili is naturally mild but can be as spicy as you like! Keep it gentle by using mild green chiles and omitting the cayenne, or ramp it up with hot chiles and a pinch more cayenne or sliced jalapeños on top for those who love a fiery kick.
Final Thoughts
If you’re ready to add some serious comfort and excitement to your dinner table, you have to try this White Chicken Chili. It’s creamy, cozy, and endlessly customizable—your friends and family will be asking for it again and again. Give it a go, and don’t forget to pile on your favorite toppings!
Print
White Chicken Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and creamy White Chicken Chili recipe that is perfect for chilly days. This hearty dish is packed with tender chicken, white beans, sweet corn, and a flavorful blend of spices, finished off with a touch of creaminess from cream cheese and heavy cream.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (4-ounce) cans green chiles (mild, hot, or a combination)
- 4 cups chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground pepper, to taste
- 2 pounds chicken breasts
- 2 (14-ounces) cans white beans (such as Navy, Cannellini or Great Northern Beans), drained
- 1 cup sweet corn (fresh, canned, or frozen)
- 8 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream
- Juice of half a lime
Instructions
- In a large Dutch Oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute until fragrant. Add the green chilies and cook for a minute or two to evaporate excess liquid.
- Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), salt, and pepper. Bring to a boil, then add the chicken breasts, cover, and simmer over medium-low heat until chicken is tender, about 10-15 minutes.
- Remove the chicken, shred it, and return it to the pot along with the beans, corn, and cream cheese. Cook over medium heat until the cream cheese melts and blends into the chili.
- Stir in the heavy cream and lime juice. Cook until the chili thickens to your liking. For a thicker consistency, mash some beans against the pot’s sides to release starch.
- Taste and adjust seasoning. Serve with your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 155mg
Keywords: White Chicken Chili, Creamy Chicken Chili, Comfort Food Recipes
