White Chicken Chili

White Chicken Chili

Creamy, comforting, and packed with bold flavor, this White Chicken Chili is a delicious twist on the classic. Tender chunks of chicken simmer with white beans, sweet corn, and a medley of warming spices in a rich, creamy broth. It’s hearty, satisfying, and perfect for cozy nights or casual get-togethers.

This recipe isn’t just crave-worthy—it’s versatile, too. You can easily dial up the heat, toss everything in a slow cooker for a hands-off approach, or pile on your favorite toppings like shredded cheese, avocado, lime, and tortilla chips.

Why You’ll Love It:

✔️ Busy weeknights – Quick, simple, and family-friendly
✔️ Feeding a crowd – Makes a big batch and reheats like a dream
✔️ Chilly nights in – The ultimate bowl of comfort
✔️ Totally customizable – Adjust spices, toppings, or even make it dairy-free

Get ready to warm up with a bowl of creamy, soul-soothing White Chicken Chili—your new go-to comfort food!

White Chicken Chili

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White chicken chili is a creamy, comforting twist on traditional chili. It features tender chicken, white beans, and a blend of spices in a rich, flavorful broth. Often simmered with green chiles and corn, it's a delicious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6 People
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 152
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 15.5oz Cannellini Beans drained & rinsed.
  • 3 ½ cups Chicken Broth
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion
  • 4 Cloves Garlic minced
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 15oz Yellow Corn
  •  
    2 4oz Green Chiles (canned)
  •  
    1 8oz Cream Cheese dice into small cubes
  • 2 ½ cups Chicken Breast shredded
  • 2 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Lime Juice

Method
 

  1. Take 1 cup of the cooked cannellini beans and 1/2 cup of the chicken broth. In a blender, process these ingredients until they form a smooth puree. Set the puree aside for later use.
    2 15.5oz Cannellini Beans, 3 ½ cups Chicken Broth
  2. Warm the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 3 minutes, stirring occasionally, until it begins to soften. Next, add the minced garlic. Sauté for another 30 seconds, or until the garlic becomes fragrant.
    1 ½ Tbsp Olive Oil, 1 Small Yellow Onion
  3. Now, it's time to add the spices. Sprinkle in the coriander, cumin, chili powder, salt, oregano, and black pepper. Stir the spices into the onion and garlic mixture, and cook for 1 minute. Stir a few times to prevent the spices from burning.
    4 Cloves Garlic, 2 tsp Ground Coriander, 1 ½ tsp Ground Cumin, 1 tsp Chili Powder, 1 tsp Kosher Salt, ½ tsp Dried Oregano, ½ tsp Ground Black Pepper
  4. Next, add the corn and diced green chiles to the pot. Stir to combine with the other ingredients. Cook for 2 minutes, stirring occasionally, to allow the flavors to meld.
    1 15oz Yellow Corn, 2 4oz Green Chiles (canned)
  5. Pour the smooth bean puree and the remaining 3 cups of chicken broth into the pot. Stir to combine the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for 10 minutes.
    1 8oz Cream Cheese
  6. Add the cream cheese to the pot and stir gently until it melts completely and is fully incorporated into the chili.
    2 ½ cups Chicken Breast
  7. Add the remaining cannellini beans and shredded chicken to the pot. Stir gently to combine all the ingredients. Cook for an additional 2 minutes to allow the flavors to meld and the chicken to warm through.
    1 Tbsp Lime Juice
  8. Take the pot off the heat. Stir in the chopped cilantro and lime juice, distributing them evenly throughout the chili. Ladle the chili into bowls and serve hot. Top with tortilla chips, shredded cheese, and diced avocado, if desired.
    2 Tbsp Fresh Cilantro

Nutrition

Serving: 12ozCalories: 152kcalCarbohydrates: 7gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 1944mgPotassium: 443mgFiber: 1gSugar: 2gVitamin A: 134IUVitamin C: 3mgCalcium: 38mgIron: 1mg

Notes

  • 1. Flavor Boosters:
    • Spice It Up: Don't be afraid to experiment with different chiles. Jalapeños, poblanos, or even a touch of chipotle powder can add a kick.
    • Aromatics are Key: Sautéing onions and garlic in oil or butter before adding other ingredients builds a flavorful foundation for your chili.
    • Toast the Spices: Toasting spices like cumin, coriander, and chili powder in a dry pan for a few minutes before adding them to the chili deepens their flavor.
    • Zest It Up: A squeeze of lime juice or a tablespoon of white wine vinegar added at the end brightens the flavors of the chili.
    • Umami Bomb: For an extra layer of savory depth, add a tablespoon or two of white miso paste to the chili.
    2. Chicken:
    • Bone-In, Skin-On for Flavor: Using bone-in, skin-on chicken thighs or breasts adds more flavor to the broth. Just be sure to remove the skin and bones before shredding the chicken.
    • Rotisserie Chicken Shortcut: For a quick and easy option, use a rotisserie chicken.
    • Don't Overcook: Overcooked chicken can be dry. Simmer the chicken until it's just cooked through, then shred it.
    3. Beans:
    • Variety is Key: Use a mix of white beans, such as cannellini, Great Northern, or navy beans, for a variety of textures and flavors.
    • Canned or Dried: Canned beans are convenient, but if you have time, cooking dried beans from scratch adds even more flavor.
    • Smooth Operator: For a creamier chili, puree a portion of the beans before adding them to the pot.
    4. Liquids:
    • Broth Matters: Use a good-quality chicken broth for the best flavor.
    • Adjust as Needed: If the chili becomes too thick, add more broth or water to thin it out.
    5. Toppings:
    • Garnish Generously: Toppings add texture and flavor. Consider shredded cheese, sour cream, avocado, chopped cilantro, tortilla strips, or a dollop of guacamole.
    • Fresh is Best: Freshly chopped cilantro and a squeeze of lime juice added just before serving brighten the flavors.
    Bonus Tip:
    • Slow Cooker Magic: White chicken chili is perfect for the slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
    With these tips and tricks, you'll be creating bowls of white chicken chili that are both comforting and bursting with flavor! 

Tried this recipe?

Let us know how it was!

Related Recipes


Beef Stroganoff

Tex-Mex Meatball Soup

Sopa de Lima

Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 3 ½ cups chicken broth
  • 1 ½ tablespoons olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 (15-ounce) can yellow corn, drained
  • 2 (4-ounce) cans chopped green chiles
  • 1 (8-ounce) package cream cheese, cut into small cubes
  • 2 ½ cups shredded cooked chicken breast
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice

Image Gallery White Chicken Chili

White Chicken Chili

White Chicken Chili

white chicken chili

white chicken chili

Storage & Leftovers

Storing Your Leftover White Chicken Chili:

  • Cool Down: Allow the chili to cool to room temperature before storing. This prevents condensation, which can water down the chili.
  • Proper Container: Use an airtight container to maintain freshness and prevent the chili from absorbing other flavors in your fridge.  
  • Refrigerator Storage: Store leftover white chicken chili in the refrigerator for up to 4 days.
  • Freezer-Friendly: You can freeze it for up to 3 months.  
     

Reheating Tips:

  • Thaw if Frozen: If frozen, thaw the chili in the refrigerator overnight or in a bowl of cold water. 
  • Stovetop Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. You might need to add a little chicken broth or water to thin it out. 
  • Microwave Reheating: Heat in short bursts, stirring between each burst, until warmed through.

Extra Tips for Chili Connoisseurs:

  • Cream Cheese Consideration: If you’ve frozen the chili, the cream cheese might separate slightly upon thawing. Just give it a good stir when reheating, and it should come back together.
  • Flavor Revival: When reheating, add a squeeze of fresh lime juice and a sprinkle of fresh cilantro to brighten the flavors.
  • Spice Adjustment: If you want to adjust the spice level when reheating, add more chili powder or a pinch of cayenne pepper for extra heat.

With these tips, you can enjoy your homemade white chicken chili even days after you’ve made it!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Italian Meatball Soup

Italian Meatball Soup

Warm, hearty, and full of classic Italian flavor, this Italian Meatball Soup is the ultimate comfort food for chilly nights. Juicy, tender meatballs made with ground beef, Parmesan, breadcrumbs, and herbs are simmered in a rich tomato-based broth alongside pasta and vegetables, creating a soul-satisfying dish the whole family will love.

This one-pot wonder is as cozy as it is customizable. Use pasta shapes like conchiglie or ditalini for a satisfying bite, and toss in your favorite veggies—spinach, zucchini, or kale all work beautifully. It’s a perfect weeknight meal that tastes like it’s been simmering all day.

Whether you’re feeding a hungry family or craving a cozy bowl of homemade goodness, this Italian Meatball Soup delivers comfort by the spoonful.

Italian Meatball Soup

No ratings yet
Italian Meatball Soup is a comforting classic! Tender meatballs, a rich tomato broth, and your favorite pasta combine for a hearty and flavorful meal. It's easy to make and perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Italian American
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley Chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds Crushed
  • 1 Pinch Crushed Red Pepper Flakes
  • 32 oz Vegetable Broth or Chicken Broth
  • 8 oz Conchiglie Pasta
For Service
  • 1 Loaf Sourdough

Method
 

Making the meatballs
  1. In a medium-sized bowl, add the breadcrumbs, grated onions, parsley, garlic, egg, salt, and pepper. Do not add the ground beef yet. Use a fork to thoroughly mix the ingredients together until they are evenly distributed and well combined. This mixture will help to bind the meatballs and add flavor.
    4 Cloves Garlic, 2 Tbsp Parsley, 2 Tbsp Yellow Onion, 1/2 Cup Italian Breadcrumbs, 1 Large Egg, 1 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Tomato Paste
  2. Add the ground beef to the bowl with the other meatball ingredients. Use your hands or a fork to gently incorporate the ground beef into the mixture. Be careful not to overwork the mixture, as this can make the meatballs tough. Mix just until the ground beef is evenly distributed throughout the other ingredients.
    1 lb Ground Beef
  3. Use a tablespoon or a cookie scoop to measure out the meatball mixture. Roll each portion between your palms to form meatballs that are about 1 inch in diameter. You should end up with approximately 30-32 meatballs. Place the shaped meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking. Set the meatballs aside while you prepare the sauce.
Cooking the meatballs
  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add half of the meatballs to the pot, making sure they are in a single layer and not overcrowded. Cook the meatballs, turning them occasionally with a spoon or tongs, until they are browned on all sides. This should take about 6 minutes. Don't worry if the meatballs aren't fully cooked through at this point; they will finish cooking later in the soup. Remove the browned meatballs from the pot and set them aside. Repeat the process with the remaining meatballs.
    2 Tbsp Olive Oil
  2. Once all the meatballs are browned, you can choose to drain off some of the excess grease from the pot. Carefully tilt the pot and use a spoon to remove most of the grease, leaving about 1 teaspoon of oil in the pot for flavor. If you're browning the meatballs in batches, repeat the browning process with the remaining meatballs. Add more oil to the pot if necessary. Set the cooked meatballs aside for now.
Build the soup
  1. Add the remaining olive oil to the pot and heat over medium heat. Once the oil is hot, add the chopped onions to the pot. Sauté the onions for about 5 minutes, stirring occasionally, until they become translucent and softened. Then, add the minced garlic to the pot. Cook the garlic for another 30 seconds, or until it becomes fragrant, being careful not to let it burn.
    ¾ Cup Yellow Onion, 4 Cloves Garlic
  2. Add the tomato paste to the pot with the onions and garlic. Stir in the red pepper flakes and the crushed fennel seeds, if you are using them. Sauté the mixture for about 30 seconds, stirring constantly, to allow the flavors of the tomato paste and spices to meld and intensify.
    1 Tbsp Tomato Paste, 1 Pinch Crushed Red Pepper Flakes, 1/2 tsp Fennel Seeds
  3. Now it's time to add the liquid to the pot. Pour in your favorite marinara sauce, the chicken broth, and 1 cup of water. Stir the mixture well to combine the flavors of the tomato paste, spices, and broth. Bring the mixture to a rolling boil over medium-high heat.
    36 oz Marinara Sauce, 32 oz Vegetable Broth
  4. It's time to reintroduce the meatballs! Carefully add the cooked meatballs back to the pot with the sauce and broth. Reduce the heat to medium and bring the mixture to a gentle simmer. Allow the meatballs to simmer in the sauce, which will allow them to finish cooking and absorb the flavors of the broth and spices.
  5. Add the pasta to the pot with the meatballs and sauce. Cook the pasta for 10-12 minutes, or until it is tender but still has a slight bite to it. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. If the soup seems too thick, you can add up to 1 cup of water to thin it out. If you do add water, make sure to bring the soup back to a boil to ensure that the pasta is cooked through.
    8 oz Conchiglie Pasta
  6. Taste the soup and season it to your liking with salt and pepper. You may also want to add a pinch of red pepper flakes for a touch of heat. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a touch of color and freshness. Serve the soup hot with slices of crusty bread on the side. The bread is perfect for dipping into the flavorful broth and soaking up all the delicious flavors.
    1 Loaf Sourdough

Nutrition

Serving: 10ozCalories: 692kcalCarbohydrates: 99gProtein: 35gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 2551mgPotassium: 1129mgFiber: 10gSugar: 20gVitamin A: 1621IUVitamin C: 14mgCalcium: 150mgIron: 7mg

Notes

Ingredients:
  • Meatballs: Use a combination of ground beef, pork, or veal for the meatballs. You can also use ground turkey or chicken for a leaner option.
  • Breadcrumbs: Use fresh breadcrumbs for the best texture. You can also use dried breadcrumbs, but make sure to soak them in milk or water before adding them to the meatball mixture.
  • Cheese: Parmesan cheese adds a salty and savory flavor to the meatballs. You can also use other grated cheeses, such as Pecorino Romano or Asiago.
  • Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper are essential for flavoring the meatballs. You can also add other herbs and spices, such as oregano, basil, or red pepper flakes.
  • Broth: Use a good quality chicken or beef broth. You can also use vegetable broth for a vegetarian option.
  • Pasta: Small pasta shapes like conchiglie (shells), ditalini, or orzo work well in this soup.
  • Vegetables: You can add a variety of vegetables to the soup, such as onions, carrots, celery, spinach, kale, or zucchini.
Cooking Tips:
  • Don't Overmix the Meatballs: When mixing the meatball ingredients, be careful not to overmix. This can make the meatballs tough.
  • Brown the Meatballs: Browning the meatballs before adding them to the soup adds flavor and helps them hold their shape.
  • Simmer Gently: Simmer the soup gently to prevent the meatballs from falling apart.
  • Cook Pasta Separately: Cook the pasta separately and add it to the soup at the end. This will prevent the pasta from becoming mushy.
  • Adjust Consistency: If the soup is too thick, add more broth or water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
  • Taste and Adjust: Taste the soup before serving and adjust the seasonings as needed.
Serving Suggestions:
  • Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
  • Sides: Serve with crusty bread or a side salad for a complete meal.
Variations:
  • Spicy: Add a pinch of red pepper flakes to the meatballs or the soup for heat.
  • Vegetarian: Use a plant-based meat substitute for the meatballs and vegetable broth for the soup.
  • Beans: Add a can of drained and rinsed cannellini beans or chickpeas to the soup for extra protein and fiber.
With these tips, you'll be able to create a delicious and satisfying Italian Meatball Soup that's perfect for any occasion!

Tried this recipe?

Let us know how it was!

Related Recipes


Beef Stroganoff

Tex-Mex Meatball Soup

Gallo Pinto

Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  • For the Meatballs:

    • 1 lb ground beef
    • 4 cloves garlic, minced
    • 2 tablespoons parsley, chopped
    • 2 tablespoons yellow onion, grated
    • ½ cup Italian breadcrumbs
    • 1 tablespoon tomato paste
    • 1 large egg
    • 1 teaspoon salt
    • ½ teaspoon black pepper

  • For the Soup:

    • 2 tablespoons olive oil
    • ¾ cup yellow onion, chopped
    • 4 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 36 oz marinara sauce
    • ½ teaspoon fennel seeds, crushed
    • 1 pinch red pepper flakes
    • 32 oz vegetable broth or chicken broth
    • 8 oz conchiglie pasta (or other small pasta)

  • For Serving:

    • 1 loaf sourdough bread

Image Gallery Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Storage & Leftovers

Storing:

  • Cool Down: Allow the soup to cool completely before storing. This helps prevent condensation and bacterial growth.
  • Airtight Container: Transfer the cooled soup to an airtight container or a freezer-safe bag.
  • Refrigerate: Store the container in the refrigerator for up to 3-4 days.  
  • Freeze: For longer storage, you can freeze the soup for up to 2-3 months. 
     

Reheating:

  • Stovetop: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through.
  • Microwave: If using the microwave, reheat in short bursts, stirring in between, to prevent overheating and ensure even heating.

Tips for Best Quality:

  • Separate Pasta: If you added pasta to the soup, it’s best to store it separately from the broth and meatballs. This will prevent the pasta from becoming mushy when reheated.
  • Add Fresh Herbs: When reheating, add a sprinkle of fresh parsley or other herbs to brighten the flavors.
  • Adjust Consistency: If the soup has thickened after refrigeration, you can add a little broth or water to thin it out when reheating.

Using Leftovers:

  • Meatball Sandwiches: Use leftover meatballs to make meatball sandwiches. 
  • Pasta Sauce: Use the leftover soup as a base for a pasta sauce. 
  • Stuffed Peppers: Stuff bell peppers with the meatball mixture and bake.  

By following these tips, you can ensure that your Italian Meatball Soup stays delicious and satisfying, even as leftovers!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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