If you’re craving a bowl that’s comforting, creamy, and packed with bold flavors, this White Chicken Chili Recipe is exactly what you need. It’s a delightful twist on traditional chili, featuring tender shredded chicken, white beans, and a rich, velvety broth with hints of cumin and green chilies. Whether it’s a cozy weeknight dinner or a weekend gathering, this dish warms the soul and satisfies the appetite with every spoonful.
Ingredients You’ll Need
Each ingredient in this White Chicken Chili Recipe plays an essential role in building layers of flavor, texture, and color. From creamy beans to aromatic spices, these simple ingredients come together to create something truly special in your pot.
- 3 cups shredded cooked chicken: Provides a hearty protein base with tender, juicy bites throughout the chili.
- 2 cans (15 oz each) white beans, drained and rinsed: Adds creaminess and a subtle nutty flavor that balances the spice perfectly.
- 1 cup corn kernels: Brings a touch of sweetness and a pleasant pop in every spoonful.
- 2 cans (4 oz each) diced green chilies: Offers mild heat and a vibrant green color, giving the chili its signature kick.
- 3 cups chicken broth: Forms a flavorful, savory base that ties all the ingredients together.
- 4 oz cream cheese, softened: Contributes to a luscious, creamy texture that makes this chili irresistibly smooth.
- 1/2 cup sour cream: Adds a tangy richness that blends seamlessly with the cream cheese for ultimate creaminess.
- 1 small yellow onion, diced: Provides a subtle sweetness and depth of flavor when sautéed.
- 3 garlic cloves, minced: Infuses the dish with fragrant, garlicky warmth.
- 1 teaspoon cumin: A classic chili spice that adds earthiness and complexity.
- 1 teaspoon oregano: Brings a hint of herbal brightness that complements the chilies.
- 1 teaspoon salt: Enhances all the flavors in the chili.
- 1/2 teaspoon black pepper: Adds a subtle heat and sharpness to round out the seasoning.
How to Make White Chicken Chili Recipe
Step 1: Warm Up Your Pot
Begin by setting a large pot over medium heat and letting it warm up gently. This step ensures your onions and garlic sauté evenly without burning, which is key to building the flavor foundation for the chili.
Step 2: Sauté Aromatics
Add a little oil to the warmed pot, then toss in the diced yellow onion and minced garlic. Sauté them until they become soft and fragrant, releasing their natural sweetness and savory aroma that instantly wakes up the senses.
Step 3: Add Chilies, Corn, and Spices
Stir in the diced green chilies, corn kernels, cumin, and oregano. Mixing these ingredients now allows the spices to bloom and coat the veggies, enhancing every spoonful with warm, complex flavors and a vibrant look.
Step 4: Pour in the Broth and Simmer
Pour the chicken broth into the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, letting the flavors meld together as the chili gently bubbles and thickens.
Step 5: Add Beans and Chicken
Stir in the drained white beans and shredded chicken. Allow everything to simmer together for 15 to 20 minutes so that the chicken soaks up the broth’s savory goodness and the beans impart their creamy texture.
Step 6: Stir in Cream Cheese and Sour Cream
Lower the heat and gently mix in the softened cream cheese and sour cream. These two ingredients transform the broth into a rich, velvety sauce that cuddles every morsel of chicken and bean in silky goodness.
Step 7: Season and Brighten
Season the chili with salt and black pepper to taste. For a subtle lift, add a splash of fresh lime juice if you like, giving the chili a bright note that balances the creamy richness perfectly.
Step 8: Serve Hot with Toppings
Ladle the chili into bowls and prepare for toppings! This step is where you personalize your White Chicken Chili Recipe experience and add textural contrast and freshness.
How to Serve White Chicken Chili Recipe
Garnishes
Brighten up your bowl with some vibrant garnishes like diced avocado for creamy coolness, shredded cheese for gooey indulgence, fresh cilantro for herbal brightness, or crunchy tortilla chips for that irresistible crunch factor. Each garnish brings a new dimension to the chili.
Side Dishes
Pair this chili with crusty bread to soak up every last bit of the creamy broth or a crisp green salad to add freshness. Cornbread also makes a delightful side, tying in beautifully with the chili’s sweet corn kernels.
Creative Ways to Present
For a fun twist, serve the chili in small bread bowls or over a bed of fluffy rice. You can also transform it into a hearty dip by reducing the broth slightly and serving it with tortilla chips at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers in an airtight container and store them in the refrigerator. This White Chicken Chili Recipe stays fresh and flavorful for up to 4 days, making for an easy and tasty lunch or dinner option later in the week.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags, label them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy a no-fuss meal anytime you want.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the chili seems too thick, add a splash of broth or water to loosen it. Microwave reheating also works well for individual servings.
FAQs
Can I use canned chicken for this White Chicken Chili Recipe?
Yes, canned chicken can be used in a pinch, but shredding freshly cooked chicken breast or rotisserie chicken will provide better texture and flavor for the best results.
Is this chili spicy?
This White Chicken Chili Recipe is mildly spicy thanks to the green chilies and cumin, but the cream cheese and sour cream mellow out the heat. You can always add more chilies or hot sauce if you prefer extra heat.
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with extra beans or firm tofu, and use vegetable broth instead of chicken broth to keep it plant-based without sacrificing the hearty essence.
What’s the best way to thicken the chili if it’s too thin?
Simmer it uncovered for a bit longer to reduce the liquid naturally. Alternatively, mash some of the beans against the pot’s side to add body and thickness.
Can I use other types of beans in this chili?
Yes, great northern or cannellini beans are traditional here, but you can experiment with navy or even pinto beans for different textures and tastes, just keep the color lighter to preserve the ‘white’ in White Chicken Chili Recipe.
Final Thoughts
This White Chicken Chili Recipe has quickly become one of my all-time favorite comfort foods to whip up when you want something hearty, creamy, and packed with flavor. It’s easy, flexible, and incredibly satisfying, so I hope you give it a try and enjoy it as much as I do. Trust me, once you taste it, it might just become your go-to chili recipe for years to come!
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy White Chicken Chili recipe is a comforting and hearty dish made with shredded chicken, white beans, corn, and diced green chilies, simmered to perfection in a seasoned chicken broth base enriched with cream cheese and sour cream. It’s a flavorful twist on traditional chili, ideal for a cozy meal any time of year.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn kernels
- 2 cans (4 oz each) diced green chilies
- 3 cups chicken broth
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Pot: Set a large pot over medium heat and let it warm up to prepare for sautéing.
- Sauté Vegetables: Add a small amount of oil to the pot, then sauté the diced onion and minced garlic until fragrant and softened, about 3 to 5 minutes, stirring occasionally.
- Add Spices and Vegetables: Stir in diced green chilies, corn kernels, cumin, and oregano. Mix thoroughly to coat everything evenly with spices.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add Beans and Chicken: Incorporate the drained white beans and shredded cooked chicken into the simmering pot. Let it cook for 15 to 20 minutes to combine flavors well.
- Add Cream Cheese and Sour Cream: Lower the heat and stir in the softened cream cheese and sour cream until the chili becomes smooth and creamy.
- Season and Finish: Season the chili with salt and black pepper to taste. Optionally, add a splash of lime juice for brightness.
- Serve: Serve the chili hot, garnished with your favorite toppings like avocado slices, shredded cheese, fresh cilantro, or tortilla chips.
Notes
- You can substitute the shredded cooked chicken with rotisserie chicken for convenience.
- For a spicier chili, add more diced green chilies or include a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili pairs well with warm cornbread or over rice for a more filling meal.
- To make this recipe dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.
