White Chicken Chili is a creamy, hearty, and flavorful dish that’s perfect for cozy nights or when you’re craving something warm and comforting. Unlike traditional chili, this version swaps out the red sauce and beef for tender shredded chicken, white beans, green chiles, and a creamy broth infused with spices. It’s lighter in appearance but just as satisfying, offering a delightful twist on a classic favorite. Whether you’re hosting a casual dinner, preparing a weeknight meal, or making something special for game day, White Chicken Chili is always a winner. Let’s get started with this easy and delicious recipe!
Why You’ll Love This Recipe
- Comforting and Creamy: Perfectly creamy without being overly heavy, this chili is a warm hug in a bowl.
- Quick and Easy: Ready in under an hour, making it ideal for busy weeknights.
- Packed with Flavor: Layers of spices, green chiles, and tender chicken come together for a bold and satisfying dish.
- One-Pot Wonder: Minimal cleanup thanks to everything cooking in a single pot.
- Customizable: Easily adjust the spice level and toppings to suit your taste.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 6 servings
- Serving Size: About 1 ½ cups
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 22g
- Protein: 28g
- Fat: 12g
- Fiber: 6g
- Sugar: 2g
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans (cannellini or great northern beans), rinsed and drained
- 3 cups chicken broth (low-sodium preferred)
- 1 cup frozen or fresh corn
- ½ cup heavy cream (or half-and-half)
- 3 tablespoons cream cheese (optional, for extra creaminess)
- 1 tablespoon lime juice
Toppings (Optional):
- Sliced avocado
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Diced jalapeños
- Lime wedges
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 2: Cook the Chicken
- Push the onion and garlic to the sides of the pot and place the chicken breasts in the center.
- Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and black pepper over the chicken.
- Sear the chicken for 2-3 minutes on each side until lightly browned.
Step 3: Add Liquid and Simmer
- Pour in the chicken broth and add the diced green chiles, beans, and corn.
- Stir to combine, ensuring the chicken is submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Step 4: Shred the Chicken
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot and stir to combine.
Step 5: Make It Creamy
- Stir in the heavy cream and cream cheese, if using, until the cream cheese is fully melted and incorporated.
- Simmer for another 5 minutes to thicken the chili slightly.
Step 6: Add Final Touches
- Stir in the lime juice for a fresh, tangy kick. Adjust the seasoning with more salt or pepper, if needed.
Step 7: Serve and Garnish
- Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, avocado slices, cilantro, or tortilla chips.
- Serve immediately with lime wedges on the side.
Ingredient Background
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs add a bit more richness, while breasts are leaner and shred easily. Rotisserie chicken can also be used for convenience.
White Beans: Cannellini or great northern beans are creamy and mild, making them a perfect match for the chili’s flavors. They also provide fiber and protein.
Green Chiles: These mild, tangy chiles are the key to the chili’s signature flavor. Use canned diced green chiles for convenience, or roast fresh green chiles for extra depth.
Spices: Cumin, chili powder, smoked paprika, and oregano add warmth and complexity to the dish. Adjust the quantities to match your desired spice level.
Cream: Heavy cream or half-and-half lends creaminess to the broth, balancing the spices and adding richness. For a lighter option, you can substitute with whole milk or omit it altogether.
Lime Juice: Fresh lime juice brightens the flavors and adds a hint of acidity that complements the creamy base.
Technique Tips
- Shredding Chicken: For quicker shredding, use a hand mixer or stand mixer with a paddle attachment. It’s faster than using forks!
- Cream Cheese: Ensure the cream cheese is at room temperature for easy melting and a smoother texture.
- Adjusting Thickness: For a thicker chili, mash some of the beans against the side of the pot or stir in a slurry of cornstarch and water.
- Boost Flavor: Roast your garlic and onions beforehand to bring out their natural sweetness and add extra depth to the chili.
Alternative Presentation Ideas
- Bread Bowl: Serve the chili in hollowed-out bread bowls for a fun and hearty presentation.
- Nachos: Use the chili as a topping for tortilla chips, adding cheese, jalapeños, and salsa for loaded nachos.
- Stuffed Peppers: Spoon the chili into roasted bell peppers and top with cheese for a creative twist.
- Over Rice: Serve the chili over cooked white or brown rice for an even heartier meal.
Additional Tips for Success
- Use Pre-Cooked Chicken: Save time by using shredded rotisserie chicken or leftover cooked chicken. Add it during the final simmering step.
- Layer the Spices: Add the spices early to toast them, enhancing their flavor.
- Double the Recipe: This chili freezes well, so consider doubling the recipe to have leftovers for busy days.
- Fresh Herbs: Garnish with plenty of fresh cilantro for a vibrant pop of color and flavor.
Recipe Variations
- Vegetarian White Chili: Omit the chicken and add extra beans, roasted cauliflower, or diced tofu for a plant-based version. Use vegetable broth instead of chicken broth.
- Spicy White Chicken Chili: Add diced jalapeños, serrano peppers, or a pinch of cayenne pepper to kick up the heat.
- Low-Carb Option: Replace the beans with diced zucchini or cauliflower rice for a keto-friendly version.
- Slow Cooker White Chicken Chili: Combine all ingredients (except cream, cream cheese, and lime juice) in a slow cooker. Cook on low for 6-8 hours, shred the chicken, then stir in the cream and lime juice.
- Southwest Style: Add diced tomatoes, black beans, and a pinch of smoked chipotle powder for a southwest-inspired flavor.
Freezing and Storage
Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freezing:
- Let the chili cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a splash of broth if needed.
Healthier Twist Ideas
- Reduce Fat: Use low-fat cream cheese or half-and-half instead of heavy cream.
- Add More Veggies: Stir in spinach, kale, or diced bell peppers for added nutrients.
- Skip the Cream: Omit the cream and cream cheese for a lighter broth-based chili.
- Use Whole Beans: Opt for beans cooked from scratch to reduce sodium and additives.
Serving Suggestions for Events
- Game Day: Serve the chili buffet-style with a toppings bar that includes shredded cheese, avocado, jalapeños, and tortilla chips.
- Family Dinner: Pair the chili with warm cornbread or garlic bread for a satisfying meal.
- Potluck: Transport the chili in a slow cooker to keep it warm, and let guests serve themselves.
- Lunch Prep: Divide the chili into individual containers for meal prep lunches throughout the week.
Special Equipment
- Large Pot or Dutch Oven: A deep, sturdy pot is essential for making this one-pot meal.
- Ladle: For serving the chili easily.
- Immersion Blender: Use to partially blend the chili for a creamier texture, if desired.
Frequently Asked Questions
1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a great time-saver. Add it after the broth has simmered to avoid overcooking the chicken.
2. What kind of beans are best for white chicken chili?
Cannellini beans or great northern beans work best due to their creamy texture and mild flavor.
3. Can I make this dish dairy-free?
Yes! Omit the cream and cream cheese, and substitute with coconut milk or cashew cream for creaminess.
4. How can I make the chili thicker?
Mash some of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
5. Is this chili spicy?
Not very spicy. For extra heat, add jalapeños, cayenne, or hot sauce to your taste.
6. Can I use frozen chicken?
Yes, but thaw it first to ensure even cooking. If using a slow cooker, you can add frozen chicken directly.
7. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
8. Can I use bone-in chicken?
Yes, but you’ll need to remove the chicken from the pot, shred it, and discard the bones before serving.
Conclusion
White Chicken Chili is the perfect marriage of creamy, comforting, and flavorful. With its tender shredded chicken, hearty beans, and bold spices, it’s a satisfying meal that’s both easy to prepare and endlessly versatile. Whether you’re making it for a weeknight dinner, a family gathering, or meal prep, this recipe is sure to become a favorite in your home. Try it today, and savor every spoonful of this delicious chili!