This White Chicken Chili recipe is perfect for cozy nights and gatherings. Its creamy white broth, made with cream cheese and seasoned just right, makes it a comforting dish everyone will love. Whether you’re preparing for a family dinner or a game day gathering, this chili stands out with its rich flavors and easy preparation.

Why You’ll Love This Recipe

• Creamy Goodness: The cream cheese creates a rich and smooth texture that elevates the flavor of the chili.
• Quick Preparation: With minimal prep time, you can have this delicious meal ready in no time.
• Versatile Serve Options: Pair it with cornbread, tortilla strips, or even avocado for a complete meal.
• Crowd-Pleasing Flavor: This chili is sure to satisfy both spice lovers and those who prefer milder dishes.
• Stovetop or Slow Cooker: Flexibility in cooking method means you can choose what fits your schedule best.

Tools and Preparation

To make this White Chicken Chili, you’ll need some essential kitchen tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Measuring spoons
• Chef’s knife
• Cutting board

Importance of Each Tool

• Large pot: A spacious pot allows for even cooking and enough room for all ingredients to blend well.
• Wooden spoon: Ideal for stirring without scratching your pot’s surface while ensuring an even mix of flavors.

this recipe

Ingredients

For the Broth

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes
• 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

For the Creaminess

• 1/3 cup half and half (half milk, half cream)
• 8 oz. cream cheese (softened)

For the Extras

• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 (4 oz.) cans mild green chilies (undrained)
• 1 ½ lbs. bone-in skinless chicken breast (see notes)
• Salt/Pepper
• 1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)

For Serving

• Lime wedges
• Diced Avocado
• Sour cream
• Tortilla Strips or Fritos
• Monterey or Pepper Jack cheese

How to Make White Chicken Chili

This White Chicken Chili recipe is easy to make on the Stove Top or in the Crock Pot! The broth has the BEST creamy white broth with cream cheese, green chilies, corn, shredded chicken, and simple seasonings.

Step 1: Combine Seasonings

Combine all seasonings in a small bowl and set aside.

Step 2: Cook Vegetables

Melt the butter in a large pot over medium heat.
– Add the diced onions and jalapeno pepper; cook for about 5 minutes.
– Stir in minced garlic; cook for an additional minute until fragrant.

Step 3: Create Roux

Add flour to the pot:
– Toss to coat vegetables evenly.
– Cook for about 2 minutes until raw flour smell disappears.

Step 4: Add Broths Gradually

Slowly add chicken broth:
– Pour in small splashes while stirring continuously to avoid lumps.
– Repeat with half and half until fully incorporated.

Step 5: Thicken Broth (Optional)

(Optional): Reserve 1 heaping cup of drained beans; blend with ½ cup broth until smooth:
– Add back to the soup along with remaining whole beans to enhance thickness.

Step 6: Season & Simmer

Add all seasonings, hot sauce, Worcestershire sauce, and green chilies:
– Bring mixture to a boil; let boil gently for about 15 minutes uncovered.
– Reduce heat to simmer afterward.

Step 7: Cook Chicken

Season chicken with salt/pepper:
– Add chicken and corn into the pot; simmer gently uncovered for about 15-20 minutes.
– Stir occasionally to lift any beans settled at the bottom.

Step 8: Shred Chicken

Remove cooked chicken from pot:
– Shred it once it’s cooked through using two forks.
– Return shredded chicken back into the pot.

Step 9: Melt Cream Cheese

Reduce heat to low:
– Stir in softened cream cheese continuously until fully melted into the chili.

Step 10: Serve & Enjoy!

Taste your chili and adjust seasonings as necessary before serving:
– Serve hot with lime wedges, avocado, sour cream, tortilla strips, Fritos, or shredded cheese on top!

Enjoy your delicious homemade White Chicken Chili!

How to Serve White Chicken Chili

White Chicken Chili is a comforting dish that warms the soul. It’s perfect for gatherings or cozy nights in. You can customize your serving options to elevate the experience.

Toppings for White Chicken Chili

• Diced Avocado: Adds creaminess and a fresh flavor contrast.
• Sour Cream: A dollop of sour cream balances the heat and richness of the chili.
• Lime Wedges: Squeeze lime over your bowl for a zesty kick.
• Tortilla Strips: Crunchy tortilla strips provide texture and enhance each bite.
• Fritos: For an extra crunch, sprinkle Fritos on top.
• Shredded Cheese: Add Monterey or Pepper Jack cheese for melted goodness.

How to Perfect White Chicken Chili

To achieve the best flavor and texture in your White Chicken Chili, consider these helpful tips. They’ll ensure your dish turns out creamy and delicious every time.

• Use Fresh Ingredients: Fresh produce enhances the overall flavor profile of your chili.
• Adjust Spice Levels: Modify jalapeno and cayenne pepper quantities based on your heat preference.
• Slow Cook for Flavor: If using a Crock Pot, let it cook on low for longer to deepen flavors.
• Thicken Wisely: Blend some beans into the broth for a thicker consistency if desired.

Best Side Dishes for White Chicken Chili

White Chicken Chili pairs well with various side dishes to create a complete meal. Here are some suggestions that complement its flavors beautifully.

1. Cornbread: This sweet and savory bread is perfect for soaking up the chili.
2. Rice: Serve white rice as a neutral base that absorbs the chili’s flavors nicely.
3. Salad: A fresh garden salad adds crunch and lightness alongside the rich chili.
4. Grilled Cheese Sandwiches: The gooey cheese offers a comforting contrast to the spicy chili.
5. Baked Potatoes: Serve baked potatoes as an alternative vessel for enjoying the chili.
6. Pico de Gallo: This fresh salsa provides brightness and acidity to balance the dish.

Common Mistakes to Avoid

Avoiding common mistakes can ensure your White Chicken Chili turns out perfect every time. Here are some pitfalls to steer clear of:

• Skipping the seasoning blend: Always combine the seasonings before adding them to the broth. This ensures an even distribution of flavor in your chili.
• Not cooking the flour properly: Make sure to cook the flour long enough to remove its raw taste. About 2 minutes is ideal; otherwise, it can affect the final flavor.
• Adding all ingredients at once: Adding ingredients like chicken and corn too early can lead to overcooked chicken. Follow the steps carefully for optimal texture.
• Using too high heat: Simmer gently instead of boiling vigorously. High heat can make chicken tough and dry.
• Neglecting to taste as you go: Always taste your chili before serving. Adjust seasonings as needed to achieve the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Let it cool completely before storing.

Freezing White Chicken Chili

• Freeze in airtight containers or freezer bags for up to 3 months.
• Portion out for easy reheating later.

Reheating White Chicken Chili

• Oven: Preheat to 350°F (175°C) and bake until heated through, about 20-30 minutes.
• Microwave: Heat on medium power in a microwave-safe bowl, stirring occasionally until hot.
• Stovetop: Gently reheat in a pot over low heat, stirring frequently.

Frequently Asked Questions

Here are some common questions about making White Chicken Chili:

Can I use different beans in White Chicken Chili?

Yes! While cannellini beans are standard, you can substitute them with black beans or pinto beans for a different flavor.

How do I make White Chicken Chili spicier?

To add more spice, increase the amount of jalapeno or cayenne pepper. You can also use a spicier hot sauce.

Is there a way to make this recipe vegetarian?

You can replace chicken with jackfruit or tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Can I make White Chicken Chili ahead of time?

Absolutely! This chili tastes even better after sitting for a day. Just store it in the refrigerator and reheat before serving.

Final Thoughts

This White Chicken Chili recipe is not only easy but also versatile and comforting. With its creamy broth and flavorful ingredients, it’s perfect for cozy nights or gatherings. Feel free to customize toppings like avocado, cheese, or sour cream to suit your taste!

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White Chicken Chili

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• Author: Adeline
• Total Time: 55 minutes
• Yield: Serves approximately 6 people 1x

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Description

This creamy White Chicken Chili is the ultimate comfort dish, perfect for chilly evenings or festive gatherings. With a rich white broth made from cream cheese and seasoned to perfection, each bowl is filled with tender chicken, flavorful beans, and just the right amount of spice. Simple to prepare on the stovetop or in a slow cooker, this chili is not only delicious but also versatile — you can easily customize toppings to suit your taste. Serve it with lime wedges, creamy avocado, or crunchy tortilla strips for an unforgettable meal that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 tablespoon chili powder
• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 6 cups chicken broth
• 8 oz cream cheese (softened)
• 1 ½ lbs. bone-in skinless chicken breast
• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)
• 3 tablespoons butter
• 1 large jalapeno pepper (seeded and diced)
• 3 tablespoons flour
• 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
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce (substitute with vinegar if desired)
• Lime wedges for serving
• Diced avocado for serving
• Sour cream for serving
• Tortilla strips or Fritos for serving
• Monterey or Pepper Jack cheese for serving

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Instructions

1. Combine all seasonings in a small bowl and set aside.
2. Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper; cook for about 5 minutes. Stir in minced garlic; cook for an additional minute until fragrant.
3. Add flour to the pot and toss to coat vegetables evenly. Cook for about 2 minutes until raw flour smell disappears.
4. Slowly add chicken broth, pouring in small splashes while stirring continuously to avoid lumps. Repeat with half and half until fully incorporated.
5. (Optional) Reserve 1 heaping cup of drained beans; blend with ½ cup broth until smooth and add back to the soup along with remaining whole beans to enhance thickness.
6. Add all seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring mixture to a boil; let boil gently for about 15 minutes uncovered. Reduce heat to simmer afterward.
7. Season chicken with salt/pepper and add chicken and corn into the pot; simmer gently uncovered for about 15-20 minutes. Stir occasionally to lift any beans settled at the bottom.
8. Remove cooked chicken from pot and shred it once it’s cooked through using two forks. Return shredded chicken back into the pot.
9. Reduce heat to low and stir in softened cream cheese continuously until fully melted into the chili.
10. Taste your chili and adjust seasonings as necessary before serving. Serve hot with lime wedges, avocado, sour cream, tortilla strips, Fritos, or shredded cheese on top!

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Stovetop/Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Keywords: For added thickness, blend some of the beans with broth before adding them back into the chili. Adjust spice levels by varying jalapeno or cayenne pepper amounts.