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If you are craving something cozy, flavorful, and a little out of the ordinary, this White Chicken Chili Recipe is an absolute game changer. It’s a creamy, comforting bowl packed with tender chicken, a medley of spices, creamy beans, and a luscious blend of cheeses and green chilies that brighten every spoonful. Whether you’re serving it for a family dinner or a friendly gathering, this recipe is sure to warm hearts and satisfy cravings with every bite.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in building layers of flavor, texture, and a charming appearance to our White Chicken Chili Recipe. From spicy jalapenos to creamy half and half, each element brings something special to the pot.
- Chili powder (1 teaspoon): Adds a gentle smoky heat that is the backbone of the chili flavor.
- Ground cumin, dried oregano, salt, and mustard powder (½ teaspoon each): These spices create depth and an herbal warmth.
- Black pepper and cayenne pepper (¼ teaspoon each): Provide a subtle kick without overpowering.
- Red pepper flakes (a pinch): For those who love a little extra heat.
- Butter (3 tablespoons): Enriches the base and helps sauté the aromatics.
- Yellow onion (1, diced): Adds sweetness and body.
- Jalapeno pepper (1 large, seeded and diced): Gives the chili a fresh, lively heat.
- Garlic (4 cloves, minced): Infuses savory depth and aroma.
- Flour (3 tablespoons): Creates a roux to give the chili a silky texture.
- Chicken broth (6 cups): The flavorful liquid base that ties everything together.
- Half and half (â…“ cup): Adds luscious creaminess without heaviness.
- Cannellini beans (2 cans, drained): Tender and creamy, they bring hearty texture.
- Hot sauce (1 teaspoon): Adds brightness and subtle tangy heat.
- Worcestershire sauce (1 teaspoon): Introduces a complex umami note.
- Mild green chilies (2 cans, undrained): Keep the chili mild yet packed with green freshness.
- Bone-in skinless chicken breast (1½ lbs): The star protein that stays juicy and tender.
- Salt and pepper: Essential to balance and enhance all flavors.
- Whole kernel sweet corn (1 can, drained): Adds subtle sweetness and pop of color.
- Cream cheese (8 oz, softened): Melts into creamy, dreamy richness.
- Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey or Pepper Jack cheese: Perfect finishing touches to personalize each bowl.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Seasoning Blend
Start by combining the chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne powder, and red pepper flakes in a small bowl. This mix will be the heart of your chili’s distinct flavor, so getting it ready early makes the cooking smoother and lets these spices bloom later on.
Step 2: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Toss in the diced onion and jalapeno, cooking until they soften and become fragrant, about 5 minutes. Then add the minced garlic and cook for one more minute. This step builds the foundation of flavor with that sweet and spicy base.
Step 3: Make the Roux
Sprinkle in the flour and stir constantly for about 2 minutes. This helps cook out the raw taste of the flour and will thicken your chili, giving it the wonderfully creamy texture that sets this dish apart from your typical chili.
Step 4: Add Broth and Cream
Slowly add the chicken broth in small splashes while stirring, and then do the same with the half and half. This careful mixing avoids lumps and gradually brings the mixture to the perfect consistency for simmering.
Step 5: Blend and Add the Beans
For a thicker broth, reserve about one heaping cup of the drained beans, blend them with half a cup of broth until smooth, and stir this back into the pot along with the remaining whole beans. This little trick amps up the chili’s creamy texture without any extra thickeners.
Step 6: Combine Seasonings and Chilies, Then Simmer
Stir in your prepared seasoning blend, hot sauce, Worcestershire sauce, and the mild green chilies. Bring everything to a gentle boil and cook uncovered for 15 minutes, allowing the flavors to meld beautifully.
Step 7: Add Chicken and Corn
Lightly season both sides of the chicken breasts with salt and pepper, then add them along with the drained corn to your pot. Reduce the heat to a gentle simmer and cook uncovered for 15 to 20 minutes. Stir often to keep the beans from sticking and ensure even cooking without toughening the chicken.
Step 8: Shred the Chicken
Once cooked through, remove the chicken breasts and shred them using two forks or your hands, then stir the tender shreds back into the chili. This adds lovely pieces of chicken throughout the creamy broth that soak up all the delicious flavors.
Step 9: Stir in the Cream Cheese
Lower the heat to the gentlest setting and gradually add the softened cream cheese, stirring continuously until fully melted. This makes the chili decadently rich and silky, bringing all the ingredients together in perfect harmony.
Step 10: Final Seasoning and Serve
Taste your chili and adjust salt, pepper, or any seasonings as needed. Serve piping hot with your favorite cornbread or toppings for a meal that feels like a warm hug in a bowl.
How to Serve White Chicken Chili Recipe
Garnishes
Elevate your White Chicken Chili Recipe by adding vibrant garnishes like diced avocado for creaminess, a squeeze of lime for brightness, a dollop of sour cream for cooling contrast, and a sprinkle of shredded Monterey or Pepper Jack cheese to enhance the rich flavors. Crunchy tortilla strips or Fritos add delightful texture and fun to every bite.
Side Dishes
This chili pairs wonderfully with classic sides like buttery cornbread, simple green salads, or even warm tortilla chips. The mild, creamy nature of the chili offers a perfect balance to buttery bread or crispy sides that soak up every flavorful drop.
Creative Ways to Present
For a festive touch, serve this chili in mini bread bowls for a rustic, edible presentation, or in colorful ceramic bowls to highlight the beautiful pale tones of the chili. You could also offer a toppings bar so guests customize their bowls with their favorite garnishes and sides, turning each meal into a personalized experience.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making the next day’s bowl even more satisfying and perfect for busy nights.
Freezing
This chili freezes well for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge before reheating for a quick hearty meal on demand.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warming. If the chili thickens too much, add a splash of chicken broth or water to loosen the texture. Avoid microwaving at too high a temperature, which can cause the cream cheese to separate.
FAQs
Can I use cooked chicken instead of raw chicken breasts?
Absolutely! If you have leftover cooked chicken, simply shred it and add it towards the end of cooking just long enough to warm through. This can save time and still deliver that tender texture and rich flavor.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the half and half with full-fat coconut milk and use a dairy-free cream cheese alternative to keep the creamy consistency without dairy. This White Chicken Chili Recipe adapts nicely to dietary preferences.
How spicy is the chili? Can I adjust the heat level?
This recipe offers moderate heat that balances warmth with creaminess, but feel free to adjust by adding more jalapeno, cayenne, or hot sauce to customize it to your heat tolerance. Removing seeds in the jalapeno also helps keep it milder.
What if I don’t have bone-in chicken breasts?
Boneless skinless chicken breasts work just fine. Keep a close eye on cooking time to avoid overcooking and drying out the meat. Bone-in adds extra flavor, but this recipe is forgiving and delicious either way.
Can I use different beans in the chili?
Cannellini beans are traditional here for their creamy texture and mild flavor, but you can substitute white kidney beans or great northern beans without much difference. Avoid darker or firmer beans like black beans that might overpower the flavor and texture balance.
Final Thoughts
This White Chicken Chili Recipe truly shines as a cozy, crowd-pleasing dish that’s perfect year-round. With its creamy broth, savory spices, and tender chicken, it’s a recipe you’ll want to come back to again and again. I encourage you to try it soon—there’s something so heartwarming about sharing a bowl filled with this delightful chili, straight from your kitchen to your table.
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Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings (approximately 12 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy White Chicken Chili combines tender shredded chicken with cannellini beans, mild green chilies, and warming spices for a hearty, comforting meal. Enhanced with cream cheese for richness and served with fresh toppings like avocado and lime wedges, it’s perfect for cozy dinners and feeding a crowd.
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 for chicken seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
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)
- 2 (4 oz.) cans mild green chilies, undrained
Dairy and Fats
- 3 tablespoons butter
- 1/3 cup half and half (half milk, half cream)
- 8 oz. cream cheese, softened
Beans and Protein
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 ½ lbs. bone-in skinless chicken breast
Other
- 3 tablespoons flour
Toppings (Optional)
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Mix Seasonings: Combine the chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl, then set aside for later use.
- Sauté Aromatics: Melt the butter in a 4 ½-quart pot over medium heat. Add the diced onion and jalapeno and cook them for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release aroma.
- Add Flour: Sprinkle the flour over the vegetables and toss to coat. Cook for 2 minutes, stirring constantly, until the raw flour taste and smell dissipate, forming a light roux.
- Incorporate Liquids: Gradually add the chicken broth in small splashes while stirring continuously to avoid lumps. Follow by slowly adding the half and half using the same technique to create a creamy base.
- Optional Bean Puree: Reserve about 1 heaping cup of the drained cannellini beans and combine with ½ cup broth. Blend this mixture until smooth using a food processor, blender, or immersion blender and add it back into the pot along with the remaining whole beans to thicken the chili.
- Add Flavorings and Chilies: Stir in the pre-mixed seasonings, hot sauce, Worcestershire sauce, and the undrained mild green chilies. Bring the mixture to a boil, then let it boil gently uncovered for 15 minutes before reducing the heat to a simmer.
- Simmer Chicken and Corn: Season the chicken breasts with salt and pepper on both sides. Add the chicken and drained corn to the pot, then simmer gently uncovered for 15 to 20 minutes. Stir occasionally to prevent beans from sticking and avoid cooking too quickly 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.
- Add Cream Cheese: Lower the heat to low and add the softened cream cheese. Stir continuously until the cream cheese melts thoroughly into the chili, creating a rich, creamy texture.
- Final Seasoning 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 alongside cornbread for a complete meal.
Notes
- Using bone-in skinless chicken breasts adds extra flavor, but boneless breasts can be used for convenience.
- Blending some beans helps thicken the chili but is optional.
- Adjust the jalapeno and cayenne amounts to control heat level.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with fresh toppings and cornbread for the best experience.
