White Chicken Chili

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Introduction

White Chicken Chili is the ultimate comforting dish, offering a creamy, hearty twist on the classic chili. Picture tender shredded chicken simmering in a rich, mildly spicy broth filled with white beans, green chilies, garlic, and a blend of warm spices. It’s a lighter, yet equally satisfying alternative to traditional beef chili, perfect for cozy nights, family dinners, or game-day gatherings. The balance of flavors—creamy, savory, and just the right amount of heat—makes this dish a crowd favorite.

The first time I made this chili, I was amazed by how easily it came together while still packing so much flavor. The aroma of simmering chicken, beans, and spices filled my kitchen, making it the perfect comfort food for a chilly evening. By the time I served it with tortilla chips, shredded cheese, and a dollop of sour cream, it was an instant hit with my family.

What I love most about White Chicken Chili is how versatile it is. You can adjust the spice level to your liking, add extra veggies like corn or bell peppers, or even throw in some diced bacon for a smoky twist. It’s perfect for meal prep, and leftovers only get better the next day. Whether you’re serving it for a cozy dinner or a fun gathering, this chili is sure to be a warm, satisfying treat everyone will adore.

Perfect for:

  • Cozy family dinners
  • Cold winter nights
  • Game day meals
  • Meal prepping
  • Potlucks and gatherings

Why You’ll Love This Recipe

Here’s why White Chicken Chili will become a household favorite:

  • Creamy and Comforting: The rich, velvety broth is packed with flavor and warmth.
  • High in Protein: Made with lean chicken breast and white beans for a nutritious, filling meal.
  • One-Pot Wonder: Everything comes together in a single pot, making cleanup a breeze.
  • Mild or Spicy: Easily adjust the heat level to your preference.
  • Great for Leftovers: Tastes even better the next day!

Preparation and Cooking Time

  • Total Time: 40 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Servings: 6 servings
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 35g, Carbs: 30g, Fat: 10g

Ingredients

Gather these ingredients to make your White Chicken Chili:

  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 (4 oz) can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 cup frozen or canned corn (drained)
  • 4 oz cream cheese, cubed
  • ½ cup heavy cream or half-and-half
  • ½ cup shredded Monterey Jack or cheddar cheese (optional)
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

Ingredient Highlights

  • White Beans: Add creaminess and protein to the chili.
  • Green Chilies: Provide mild heat and a tangy flavor.
  • Spices: Cumin, chili powder, and paprika give the chili warmth and depth.
  • Cream Cheese & Heavy Cream: Make the chili extra rich and smooth.
  • Lime Juice: Brightens up the flavors for a fresh finish.

Step-by-Step Instructions

Sauté the Aromatics:

  1. Heat Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Cook Onion & Garlic: Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Cook the Chicken:

  1. Add Chicken & Spices: Place the chicken breasts in the pot and season with cumin, chili powder, oregano, paprika, salt, black pepper, and cayenne (if using). Stir to coat.
  2. Pour in Broth & Chilies: Add the chicken broth and diced green chilies. Stir well.
  3. Simmer: Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is fully cooked (165°F internal temperature).

Shred the Chicken & Add Ingredients:

  1. Shred the Chicken: Remove the cooked chicken and shred it with two forks. Return it to the pot.
  2. Add Beans & Corn: Stir in the white beans and corn. Simmer for another 5 minutes.

Make it Creamy:

  1. Melt the Cream Cheese: Add the cubed cream cheese and stir until fully melted and incorporated.
  2. Pour in Heavy Cream: Stir in the heavy cream and shredded cheese (if using) until the chili is smooth and creamy.
  3. Add Lime Juice: Stir in the lime juice for a bright, fresh finish.

How to Serve

  • With Cornbread: Serve with a side of warm cornbread for a comforting, hearty meal.
  • Over Rice: Spoon the chili over a bed of steamed rice for extra filling power.
  • With Tortilla Chips: Offer a side of crispy tortilla chips for dipping and added crunch.
  • With Sour Cream: Top each bowl with a dollop of sour cream to add creaminess and balance the heat.
  • Shredded Cheese: Sprinkle shredded cheddar, Monterey Jack, or a blend of cheeses on top for extra cheesy goodness.
  • Chopped Cilantro: Garnish with fresh cilantro for a burst of freshness and color.
  • Avocado Slices: Add creamy avocado slices or guacamole on top for a cool, refreshing contrast.
  • Lime Wedges: Serve with lime wedges on the side to squeeze over the chili for a zesty finish.
  • In a Bread Bowl: Serve the chili in hollowed-out bread bowls for a fun and edible container.
  • With Jalapeños: Add sliced fresh or pickled jalapeños for those who like a little extra heat.

Additional Tips

  • Use Rotisserie Chicken: Save time by using shredded rotisserie chicken—add it after the broth simmers.
  • Thicker Chili: Mash some of the beans before adding them to create a thicker texture.
  • Lighter Version: Use Greek yogurt instead of cream cheese for a lower-fat option.
  • Spicier Chili: Add extra cayenne or chopped jalapeños for more heat.
  • Slow Cooker Option: Cook on LOW for 6-8 hours or HIGH for 3-4 hours, then shred the chicken and stir in cream cheese and heavy cream.

Recipe Variations

  1. Green Chile Chicken Chili: Add extra diced green chilies and tomatillos for a tangy kick.
  2. Buffalo Chicken Chili: Stir in ¼ cup buffalo sauce for a spicy twist.
  3. Southwest Chicken Chili: Add black beans and diced bell peppers.
  4. Keto-Friendly Chili: Skip the beans and corn, and use extra chicken for a low-carb version.
  5. Vegetarian White Chili: Swap chicken for extra beans and use vegetable broth.
  6. Smoky Chipotle Chili: Add chipotle peppers in adobo sauce for deep smokiness.
  7. Extra Cheesy Chili: Stir in more Monterey Jack or pepper jack cheese for ultra-cheesy goodness.
  8. Coconut Milk Chili: Use coconut milk instead of heavy cream for a dairy-free, tropical twist.
  9. Mexican Street Corn Chili: Add roasted corn, cotija cheese, and a drizzle of Mexican crema.
  10. Instant Pot White Chicken Chili: Use the pressure cooker for a fast, hands-off meal—pressure cook for 10 minutes and quick release.

Freezing and Storage

  • Freezing: Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if it thickens too much.

Special Equipment

  • Dutch Oven: Perfect for slow-cooking the chili and allowing the flavors to develop over time.
  • Immersion Blender: Great for blending some of the chili for a creamy texture without transferring to a blender.
  • Slow Cooker: Ideal for setting and forgetting, especially for a rich and slow-cooked chili.
  • Meat Thermometer: Ensures that the chicken is fully cooked to the right temperature without overcooking.
  • Can Opener: You’ll need a reliable can opener for opening beans and chicken broth cans quickly.
  • Fine-Mesh Sieve: Helps strain out any excess liquids or fat for a thicker chili consistency.
  • Sharp Knife: A good chef’s knife for chopping vegetables, chicken, and herbs with ease.
  • Wooden Spoon: Perfect for stirring and scraping the bottom of the pot without damaging your cookware.
  • Soup Ladle: For serving the chili without making a mess and ensuring each bowl gets the right portion.
  • Chopping Board: A sturdy board for prepping all your vegetables and meat before cooking.

FAQ

  1. Can I use chicken thighs instead? Yes! Chicken thighs add extra juiciness and work just as well.
  2. Can I make this dairy-free? Yes, use coconut milk or cashew cream instead of heavy cream and skip the cheese.
  3. How do I make it less spicy? Omit cayenne pepper and use mild green chilies.
  4. Can I use canned chicken? Yes, but fresh or rotisserie chicken will have better texture and flavor.
  5. What’s the best way to thicken the chili? Mash some beans or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Conclusion

White Chicken Chili is a creamy, hearty dish that’s perfect for any occasion. Packed with protein and comforting flavors, this one-pot meal is as easy to make as it is delicious. Whether you prefer it mild or spicy, you can easily customize the heat level to suit your taste.

This cozy chili is perfect for chilly evenings or casual gatherings. Top it with your favorite garnishes—like shredded cheese, sour cream, or chopped cilantro—and enjoy a warm, satisfying bowl that will have everyone coming back for seconds.

I can’t wait to see your White Chicken Chili creations! Be sure to snap a photo and tag me on Instagram—I’d love to see how you make this recipe your own. Don’t forget to share your favorite toppings in the comments. Happy cooking!

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