This white chicken chili is a cozy bowl of goodness! Packed with tender chicken, creamy beans, and just the right amount of spice, it’s perfect for any day.
Whenever I make this chili, my house fills with a warm, happy smell. I love topping mine with cheese and a sprinkle of cilantro. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use any cooking oil you like, such as avocado oil or vegetable oil. They all work well for cooking the onions and garlic.
Onion: I love using yellow onions for their sweetness, but white onions or even shallots can work too. If you’re in a pinch, use onion powder.
Chicken: Rotisserie chicken saves time and adds flavor. If you prefer, you can poach your chicken breasts or use leftover cooked chicken. Vegetarian? Try chickpeas or tofu instead!
Beans: Great Northern or cannellini beans are excellent, but navy beans are a good alternative. If you want more texture, try adding some black beans.
Cream Cheese: This makes the chili creamy. For a lighter version, use Greek yogurt or sour cream. Dairy-free? You can opt for cashew cream or coconut yogurt.
How Do I Get the Best Flavor from the Spices?
To really enhance the flavors of your white chicken chili, it’s key to properly toast the spices. When you add them to your sautéed onions and garlic, let them sit in the pan for about 30 seconds before adding other ingredients.
- This activates the spices, bringing out their full flavor.
- Make sure to stir them well so they don’t burn—just a little heat to wake them up!
How Can I Make My Chili Creamier?
A creamy texture is essential for white chicken chili. Here’s how to achieve that perfect creaminess:
- Incorporate the softened cream cheese slowly. Stir it in until fully melted and combined with the chicken broth.
- Adding shredded cheese at the end enhances both creaminess and flavor—make sure it melts completely.
- For extra creaminess, consider blending a portion of the beans before adding them, then stir them back into the chili.
Delicious White Chicken Chili Recipe
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
Main Ingredients:
- 2 cups cooked shredded chicken (like rotisserie or poached chicken breasts)
- 3 cups chicken broth
- 1 can (15 oz) white beans (Great Northern or cannellini), drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup green chilies, diced (adjust heat to your preference)
For Creaminess:
- 4 ounces cream cheese, softened
- 1/2 cup shredded Monterey Jack or white cheddar cheese
For Garnishing:
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Jalapeño slices (for garnish)
- Crumbled queso fresco or cotija cheese (optional)
- Lime wedges (for serving)
- Tortilla chips (for serving)
How Much Time Will You Need?
This white chicken chili is quick to prepare! You’ll need about 10 minutes for prep and around 20-25 minutes for cooking, totaling about 35 minutes from start to finish. It’s perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it’s softened and translucent, about 4-5 minutes. Then, add the minced garlic and cook for another minute until it becomes fragrant.
2. Toast the Spices:
Next, stir in the ground cumin, chili powder, and dried oregano. Let the spices cook for about 30 seconds to bring out their flavors and aromas.
3. Combine the Key Ingredients:
Now, add the shredded chicken, chicken broth, white beans, corn, and diced green chilies to your pot. Stir everything together until it’s well mixed.
4. Simmer the Chili:
Bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, which will let all the delicious flavors meld together and thicken the chili a bit.
5. Add Creamy Goodness:
Reduce the heat and stir in the softened cream cheese. Mix it in until it melts and blends seamlessly into the chili, creating that creamy texture we love!
6. Melt the Cheese:
Next, add the shredded Monterey Jack cheese, stirring until it’s melted and well blended. Adjust the seasoning with salt and pepper to your taste.
7. Serve and Garnish:
Use a ladle to pour the chili into bowls, topping with fresh cilantro, jalapeño slices, and crumbled queso fresco if you like. The toppings add flavor and a beautiful touch!
8. Enjoy with Fixings:
Serve your white chicken chili with lime wedges on the side for an extra splash of freshness, and don’t forget the tortilla chips for dipping or crumbling on top!
There you have it—your hearty, creamy, and utterly delicious white chicken chili! Enjoy every warm spoonful! 🌶️💖
Can I Use Canned Chicken Instead of Freshly Cooked Chicken?
Absolutely! Canned chicken is a great time-saver. Just make sure to drain it well and shred it before adding it to the chili. You can add it in during the last few minutes of cooking to heat it through.
Can I Make This Chili Spicier?
If you love a kick, you can add more diced green chilies or toss in some chopped jalapeños. For extra heat, consider adding a pinch of cayenne pepper or a splash of hot sauce while it simmers.
How Do I Store Leftovers?
Leftover white chicken chili can be stored in an airtight container in the fridge for up to 3 days. Make sure it cools to room temperature before sealing. You can reheat it on the stove over low heat or in the microwave—just stir and heat until warm.
Can I Freeze This Chili?
Yes, this chili freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.