White Chicken Chili

This White Chicken Chili is a creamy, comforting, and flavor-packed twist on the classic chili. Tender chunks of chicken mingle with white beans, corn, and a medley of spices in a rich and creamy broth.It’s a hearty and satisfying meal that’s perfect for chilly evenings or cozy gatherings.

White Chicken Chili – This recipe is not only delicious but also versatile. You can customize the spice level to your liking, add your favorite toppings, and even make it in the slow cooker for a hands-off approach. Whether you’re a chili enthusiast or looking for a new comfort food favorite, this White Chicken Chili is sure to hit the spot.

This is a great recipe for:

Busy weeknights: It comes together quickly and easily.
Feeding a crowd: It’s a hearty and satisfying meal that’s perfect for sharing.
Cozy nights in: It’s the ultimate comfort food for chilly evenings.
Customizing to your taste: You can easily adjust the spices and toppings to your liking.

Get ready to warm up with a bowl of this delicious White Chicken Chili!

White Chicken Chili

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Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Keyword: American, Chili, Soup, Tex-Mex

Prep Time: 15

Cook Time: 20

Servings: People

Calories: 152kcal

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.

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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 Cilantro chopped
1 Tbsp Lime Juice

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Instructions

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
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
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
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)
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
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
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
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 Cilantro

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!

Nutrition

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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

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!