White Chicken Chili Recipe
White Chicken Chili is a warm, comforting dish packed with tender chicken, creamy white beans, and a rich, spiced broth. Unlike traditional chili, this recipe features a lighter, yet deeply flavorful base infused with cumin, chili powder, and roasted green peppers.
Whether you enjoy it thick and hearty or creamy with a swirl of cream cheese, this chili is perfect for cozy nights or family gatherings.
Simple to make and bursting with bold flavors, it’s a go-to recipe for anyone craving a satisfying and delicious meal.
Why You’ll Love This Recipe:
Rich and Flavorful – A perfect balance of spices, tender chicken, and creamy white beans creates a deeply satisfying and comforting dish.
Easy to Make – This recipe comes together in just one pot, making it simple and convenient for busy weeknights.
Customizable Heat Level – Whether you like it mild or extra spicy, you can easily adjust the jalapeños and seasonings to suit your taste.
Thick or Creamy Options – Enjoy it as a hearty broth-based chili or make it extra creamy by adding cream cheese or sour cream.
Nutritious and Filling – Packed with protein from chicken and fiber-rich white beans, it’s a wholesome meal that keeps you full for hours.
Great for Leftovers – The flavors develop even more over time, making it a fantastic make-ahead meal for meal prep or next-day enjoyment.
Key Ingredients:
Chicken – A mix of chicken breast and thighs adds both lean protein and rich flavor.
White Beans – Creamy and hearty, they provide texture and make the chili filling.
Roasted Green Peppers – Poblano, Hatch, or Anaheim peppers add a mild smoky heat.
Jalapeños (Optional) – For those who love a spicy kick!
Chicken Stock – Forms the flavorful base of the chili, keeping it rich and savory.
Garlic & Onion – Essential aromatics that enhance depth and warmth.
Spices (Cumin, Chili Powder, Oregano, Cayenne) – A bold mix that brings warmth and a hint of heat.
Cornmeal – Helps thicken the chili for a heartier consistency.
Cream Cheese (Optional) – Stirred in for a creamy, indulgent version.
White Chicken Chili Recipe
Ingredients
1 tablespoon olive oil
1.5 pounds chicken, cut into bite-sized pieces (a mix of chicken breast and thighs works well)
2 jalapeño peppers, diced (optional, for extra spice)
1 small onion, finely chopped
2 tablespoons minced garlic
2 roasted green peppers (such as poblano, Hatch, or Anaheim), diced (or use two 4-ounce cans of diced green chilies)
2 cans (16 ounces each) white beans, drained
2-3 cups chicken stock (use 2 cups for a thicker consistency)
1 tablespoon ground cumin
2 tablespoons chili powder (a blend of chili powder and ancho powder is recommended)
1 teaspoon cayenne pepper (substitute with paprika for a milder version)
1 teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons cornmeal (to help thicken the chili)
Hot sauce, to taste
For Garnishing
Crumbled white cheese
Spicy chili flakes
Freshly chopped parsley
For a Creamy Version
8 ounces cream cheese (or substitute with heavy cream or sour cream)
Instructions
Cook the Chicken and Vegetables
Heat olive oil in a large pot over medium heat. Add the diced chicken, onions, and jalapeños. Sauté for about 5 minutes until the chicken is mostly cooked and the onions are soft.
Add Garlic and Peppers
Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Beans, Broth, and Spices
Add the white beans, chicken stock, cumin, chili powder, cayenne (or paprika), oregano, salt, and pepper. Stir well and bring the mixture to a boil.
Simmer the Chili
Reduce the heat to low and let the chili simmer for at least 20 minutes. For a richer flavor, allow it to cook for up to an hour.
Thicken the Chili
Stir in the cornmeal and let it cook for another 10 minutes to help thicken the consistency.
Serve and Garnish
Taste the chili and adjust the seasoning if needed. Serve hot, garnished with crumbled white cheese, chili flakes, and freshly chopped parsley.
For a Creamy White Chicken Chili Version
In the last 5 minutes of simmering, add cream cheese (or sour cream/heavy cream) and stir until fully blended and creamy.
Notes:
Adjust the Spice Level – Control the heat by adding or omitting jalapeños and cayenne. Use smoked paprika for a milder version.
For a Thicker Chili – Reduce the broth to 2 cups and let it simmer longer. Adding cornmeal also helps thicken it up.
Make It Creamy – Stir in cream cheese, heavy cream, or sour cream in the last few minutes of cooking for a richer, velvety texture.
Use Rotisserie Chicken for Convenience – If short on time, shredded rotisserie chicken works great and cuts down on prep.
Let It Simmer for Deeper Flavor – While 20 minutes is enough, letting the chili cook for an hour allows the flavors to meld beautifully.
Great for Meal Prep – This chili tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 4 days.
Freezer-Friendly – Freeze leftovers in an airtight container for up to 3 months. Thaw and reheat on the stovetop for a quick meal.
Toppings Matter – Enhance the dish with fresh toppings like avocado, shredded cheese, tortilla strips, or a squeeze of lime for added freshness.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~350 kcal | Protein: ~35g | Carbohydrates: ~30g | Fiber: ~8g | Sugars: ~3g | Fats: ~12g | Saturated Fat: ~4g | Cholesterol: ~80mg | Sodium: ~800mg
Frequently Asked Questions:
Can I make this recipe in a slow cooker?
Yes! To make slow cooker White Chicken Chili, add all ingredients except for the cream cheese (if using) into the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken before serving, and if making it creamy, stir in the cream cheese or sour cream in the last 15 minutes.
Can I use canned chicken instead of fresh chicken?
Yes, canned chicken can be used for convenience, but fresh or rotisserie chicken will provide better flavor and texture.
If using canned chicken, add it towards the end of cooking to prevent overcooking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals until hot.
Can I freeze White Chicken Chili?
Absolutely! Let the chili cool completely, then store it in freezer-safe containers for up to 3 months.
Thaw in the refrigerator overnight before reheating on the stovetop.
If you added cream cheese, the texture may slightly change, so stir well while reheating.
What are the best toppings for White Chicken Chili?
Some delicious toppings include crumbled white cheese (queso fresco or feta), chopped cilantro, diced avocado, tortilla strips, jalapeño slices, sour cream, or a squeeze of lime juice for extra freshness.
How do I make White Chicken Chili thicker?
To thicken your chili, reduce the broth to 2 cups instead of 3, and let it simmer longer.
You can also stir in 2 tablespoons of cornmeal or masa harina and cook for an additional 10 minutes.
If making a creamy version, adding cream cheese, sour cream, or heavy cream will naturally thicken the consistency.
What is the best way to cook the chicken for this chili?
For the best texture and flavor, sauté the chicken with onions and peppers before adding the broth.
This helps develop more depth in the flavor.
If you prefer shredded chicken, cook whole chicken breasts in the broth, then shred them with two forks before serving.
Can I make this chili ahead of time?
Yes! White Chicken Chili actually tastes better when made ahead because the flavors continue to develop.
Cook the chili, let it cool, and store it in the fridge for up to 4 days.
Simply reheat on the stove over low heat, stirring occasionally.
What can I use instead of white beans?
If you don’t have white beans, you can substitute with chickpeas (garbanzo beans), pinto beans, or even black beans.
The flavor and texture will change slightly, but the chili will still be delicious.
Can I make this chili dairy-free?
Yes! Just skip the cream cheese or sour cream for a dairy-free version.
You can make it creamy by blending some of the white beans with broth before adding them to the pot.
Also, ensure that your toppings (such as cheese) are dairy-free alternatives.