If you’re looking for a cozy, flavorful meal that tastes like a warm hug in a bowl, you’ve got to try this White Chicken Chili Recipe. It’s creamy, comforting, and packed with just the right blend of spices and fresh ingredients. Trust me, once you make it, this chili is going to be your go-to for chilly nights and easy weeknight dinners. Stick around, because I’ll walk you through everything you need to know to make it perfectly every time!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The addition of cream cheese and pureed beans adds a luscious creaminess without heaviness.
- Simple Ingredients: You probably have most of what you need in your pantry already, making it perfect for last-minute dinners.
- Customizable Heat Level: With a blend of mild and spicy peppers and seasonings, you can dial up or down the heat just how you like it.
- Comfort Food with a Fresh Twist: Fresh cilantro and lime juice brighten the flavors, keeping it from feeling too heavy.
Ingredients & Why They Work
This White Chicken Chili Recipe is an ideal harmony of wholesome ingredients that create a creamy, slightly spicy chili perfect for any time of year. Each element brings something special to the pot—from the savory spices to the tender chicken, and the fresh cilantro and lime juice that lift the whole dish.
- Yellow onion: Adds a sweet, mellow base flavor when sautéed, which is essential to build depth.
- Garlic: Brings a pungent warmth that complements the spices perfectly.
- Low-sodium chicken broth: Keeps the soup flavorful yet allows you to control salt levels.
- Diced green chiles: Provide a gentle, smoky heat without overpowering the dish.
- Whole kernel corn: Adds subtle sweetness and texture contrast.
- White beans (cannellini or great Northern): These creamier beans are perfect for pureeing to thicken the chili naturally.
- Spices (cumin, chili powder, oregano, paprika, ground coriander, cayenne): This flavorful blend creates the authentic chili taste with a balanced kick.
- Cream cheese: Makes the broth luxuriously creamy and smooth.
- Rotisserie chicken: Pre-cooked and shredded chicken speeds up the process and adds protein.
- Lime juice and fresh cilantro: These final fresh touches brighten and balance the rich flavors perfectly.
Make It Your Way
I love making this White Chicken Chili Recipe my own by tweaking the heat or adding fresh ingredients on hand. It’s a forgiving recipe that invites creativity, so feel free to play around with it!
- Spice Level: I sometimes add diced jalapenos or an extra pinch of cayenne for a fiery kick—perfect for chilly evenings.
- Slow Cooker Version: For busy days, I dump everything but the cream cheese and chicken in the slow cooker, then stir those in right at the end; it couldn’t be easier.
- Vegetarian Option: Swap out the chicken for extra beans and roasted veggies, and it still feels just as cozy and hearty.
- Seasonal Twist: In the summer, I add fresh corn instead of canned for a sweeter, fresher bite.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Build Your Flavor Base
Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced yellow onion and sauté it until it turns soft and translucent—about 5-7 minutes. This step really develops that sweet onion flavor which is the backbone of your chili. Add minced garlic and cook for just 30 seconds, careful not to burn it; garlic turns bitter fast. You’ll notice your kitchen starting to smell amazing already!
Step 2: Layer in the Liquids and Veggies
Pour in the chicken broth along with the diced green chiles, corn, and drained white beans. Now sprinkle in the cumin, chili powder, oregano, paprika, ground coriander, cayenne, and salt and pepper to taste. Give it a good stir and bring everything to a gentle boil.
Step 3: Simmer and Marry Flavors
Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes. This simmering time is crucial because it lets all the spices mingle and the flavors deepen beautifully. Resist the urge to rush this step—it’s worth it for that rich, well-rounded taste.
Step 4: Blend for Creaminess
Carefully ladle out about a cup of the chili and either use an immersion blender right in the pot or transfer to a blender to puree until smooth. Stir this creamy mixture back into your pot—this trick is my secret weapon to getting that velvety texture without heavy cream.
Step 5: Add Cream Cheese & Chicken
Toss in the softened cream cheese cubes and shredded rotisserie chicken. Stir slowly and patiently until the cream cheese fully melts into the chili—it makes everything extra indulgent yet balanced. Let it simmer another 5 minutes until the chicken is warmed through.
Step 6: Brighten It Up
Finally, stir in fresh lime juice and chopped cilantro for that final burst of brightness and freshness. Let the chili simmer a couple more minutes before serving—you’ll notice it thickens just a bit as it stands.
Pro Tips for Making White Chicken Chili Recipe
- Choose the Right Chicken: Using rotisserie chicken saves time and adds great flavor, but if using raw chicken, slice it thinly and poach it in the broth for even cooking.
- Blend Carefully: When pureeing part of the chili, don’t overblend or you’ll lose that lovely bean texture—aim for just smooth enough to thicken the soup.
- Season Gradually: Add salt and spices in stages, tasting as you go, to avoid over-seasoning early on.
- Don’t Skip the Lime: Adding fresh lime juice at the end really lifts the chili and balances the creamy richness perfectly.
How to Serve White Chicken Chili Recipe
Garnishes
I adore topping my bowl with fresh chopped cilantro and a dollop of sour cream—it adds creaminess and freshness. Shredded Monterey Jack or Pepper Jack cheese melts beautifully on top, and if you’re feeling fancy, some crunchy tortilla strips or sliced avocado add amazing texture and flavor. For an extra spicy punch, sliced jalapenos are a fun choice too!
Side Dishes
Serve this chili alongside warm cornbread or a crusty baguette to soak up every last bit of that delicious broth. A simple green salad with a tangy dressing also pairs nicely, balancing the richness. If you’re craving something heartier, roasted sweet potatoes or a Mexican rice are fab companions.
Creative Ways to Present
For a party, I like to serve this chili in small mason jars or mini bowls topped with individual garnish options on the side so everyone can customize their own bowl. Another festive idea is to use colorful tortilla chips inside a bread bowl—super fun and perfect for cozy gatherings or game day.
Make Ahead and Storage
Storing Leftovers
I store leftover white chicken chili in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even tastier. Just give it a good stir before reheating.
Freezing
This chili freezes beautifully! I portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Pro tip: add the cream cheese after thawing and reheating if you want to keep a fresher texture.
Reheating
Reheat gently on the stove over medium-low heat to avoid curdling the cream cheese. If reheating from frozen, thaw overnight in the fridge first, then warm slowly, stirring occasionally. A splash of broth or water can help loosen it up if it’s gotten too thick.
FAQs
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Can I make this White Chicken Chili Recipe without cream cheese?
Yes! Cream cheese adds creaminess and thickness but you can substitute it with sour cream, Greek yogurt, or even a splash of heavy cream if you prefer. Keep in mind that the texture might be a bit less thick and rich without it.
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Is rotisserie chicken necessary for this recipe?
Rotisserie chicken is recommended because it saves time and adds great flavor. However, you can use any cooked chicken you have on hand or poach raw chicken directly in the chili for a fresh-cooked option.
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Can I make this chili in a slow cooker?
Absolutely! Just add all ingredients except the cream cheese and chicken to the slow cooker, cook on low for 6–8 hours, then stir in the cheese and chicken near the end, cooking just until melted and warmed through.
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How do I adjust the heat if I want it milder or spicier?
For milder chili, reduce or omit the cayenne pepper and jalapenos. To spice it up, add diced jalapenos, poblanos, or a pinch of ancho chili powder. Adjust gradually and taste as you go!
Final Thoughts
I can’t tell you how many times this White Chicken Chili Recipe has saved the day in my kitchen—whether for a quick weeknight meal or a casual gathering with friends. It’s so comforting, with layers of flavor that feel homemade but aren’t complicated at all. Give it a try, make it your own with your favorite toppings, and enjoy every cozy spoonful. You’ll be amazed at how quickly it becomes a family favorite, just like it did in mine!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy and comforting White Chicken Chili combines tender shredded chicken, white beans, green chiles, and a blend of spices in a rich broth thickened with cream cheese. Perfect for a flavorful dinner, it can be customized with a variety of toppings to suit your taste.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté aromatics: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil and sauté the diced onion until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add broth and ingredients: Pour in the chicken broth and add the diced green chiles, drained corn, and rinsed white beans. Stir in the cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer chili: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree for creaminess: Remove 1 cup of the chili and carefully puree it using a food processor or immersion blender until smooth. Return the blended chili to the pot and stir well to thicken the chili.
- Add cream cheese and chicken: Stir in the softened cream cheese cubes and shredded chicken. Continue simmering for 5 minutes until the cream cheese has fully melted and the chicken is warmed through.
- Finish with lime and cilantro: Add the lime juice and chopped fresh cilantro, stirring to combine. Let the chili simmer a few more minutes to thicken slightly.
- Serve with toppings: Dish the chili into bowls and garnish with your choice of fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocados, and jalapenos. Serve hot and enjoy!
Notes
- You can substitute rotisserie chicken with any cooked leftover chicken or poach raw chicken in the chili while simmering, then shred it.
- For a slow cooker version, combine all ingredients except cream cheese and chicken in a 6-quart slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese and cooked chicken at the end and cook on high for 15 more minutes.
- Puree a portion of the chili to make it thicker and creamier.
- Add a dollop of sour cream before serving for extra flavor.
- Spice it up by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings to your preference such as tortilla strips, sliced avocados, shredded cheese, cilantro, or jalapenos.
