White Chicken Chili Recipe: A Creamy Comfort Food Classic
When cold weather arrives, nothing beats a warm bowl of white chicken chili to comfort your soul. This hearty dish combines tender chicken, creamy white beans, and flavorful spices in a rich, satisfying soup that’s perfect for family dinners or meal prep. Unlike traditional red chili, this white version offers a milder, creamier taste that appeals to all ages.
What Makes White Chicken Chili Special
White chicken chili stands apart from regular chili with its unique color and flavor profile. Instead of tomatoes and red beans, this recipe uses white beans, chicken broth, and cream cheese or heavy cream to create a rich, pale-colored base. The result is a comforting soup that’s both filling and flavorful.
This one-pot meal is perfect for busy weeknights because it comes together quickly and requires minimal cleanup. You can make it on the stovetop, in a slow cooker, or even in an Instant Pot for maximum convenience.
Ingredients You’ll Need
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern beans)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 1 cup frozen corn (optional)
Seasonings and Spices
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Creamy Base
- 8 oz cream cheese, softened
- 1/2 cup heavy cream or sour cream
- 2 tablespoons olive oil
Toppings
- Shredded cheese (Monterey Jack or cheddar)
- Sour cream
- Green onions, chopped
- Cilantro, fresh
- Tortilla chips or cornbread
Step-by-Step Cooking Instructions
Preparing the Chicken
Start by seasoning your chicken pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 6-8 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken using two forks or cut it into bite-sized pieces.
Building the Flavor Base
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. This creates the aromatic foundation for your white chili.
Add all the spices (cumin, chili powder, oregano, paprika) and stir for 30 seconds to toast them. This step enhances the flavor significantly.
Creating the Chili Base
Pour in the chicken broth and add the diced green chiles. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes. This allows all the flavors to blend together.
Add the white beans (drained and rinsed) and the shredded chicken back to the pot. If using frozen corn, add it now. Simmer for another 10-15 minutes.
Adding the Creamy Element
Lower the heat to low and gradually stir in the softened cream cheese until completely melted and incorporated. Add the heavy cream and stir gently. Taste and adjust seasonings as needed.
Let the chili simmer on low heat for 5 more minutes to thicken slightly. Be careful not to let it boil, as this can cause the cream to curdle.
Cooking Variations
Slow Cooker Method
For a slow cooker white chicken chili, place raw chicken, beans, vegetables, and spices in your crockpot. Add chicken broth and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then stir in the cream cheese and heavy cream during the last 30 minutes.
Instant Pot Version
Use the sauté function to brown the chicken and cook the onions. Add remaining ingredients except cream cheese and heavy cream. Pressure cook on high for 15 minutes with natural release. Shred chicken, then stir in creamy ingredients.
Vegetarian Option
Replace chicken with extra beans, diced bell peppers, and zucchini. Use vegetable broth instead of chicken broth for a complete vegetarian white chili.
Serving Suggestions and Toppings
White chicken chili tastes even better with the right toppings and sides. Serve it in bowls with:
- Shredded Monterey Jack cheese
- A dollop of sour cream
- Chopped green onions or chives
- Fresh cilantro leaves
- A squeeze of lime juice
- Sliced jalapeños for extra heat
Pair your chili with warm cornbread, tortilla chips, or crusty bread for a complete meal.
Storage and Meal Prep Tips
This white chili recipe is excellent for meal prep. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors actually improve after a day or two.
When reheating, do so gently over low heat, stirring occasionally. You may need to add a splash of chicken broth or cream if it has thickened too much.
Nutritional Benefits
White chicken chili provides excellent nutrition with lean protein from chicken, fiber from white beans, and essential vitamins from vegetables. Each serving contains approximately 350-400 calories, making it a satisfying yet reasonable meal option.
The white beans are packed with protein and fiber, while the chicken provides essential amino acids. This combination helps keep you full and satisfied.
FAQs
Can I use different types of beans?
Yes, you can substitute cannellini beans with great northern beans, navy beans, or even black-eyed peas. Each variety offers slightly different textures and flavors.
How can I make this chili spicier?
Add more cayenne pepper, include diced jalapeños, or use hot green chiles instead of mild ones. Hot sauce can also be added to individual servings.
Can I make this dairy-free?
Replace the cream cheese with coconut cream and use coconut milk instead of heavy cream. The flavor will be slightly different but still delicious.
How long does white chicken chili last in the freezer?
Properly stored white chicken chili can last up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
What’s the best way to thicken white chicken chili?
If your chili is too thin, simmer it uncovered for 10-15 minutes to reduce the liquid. You can also mash some of the beans against the side of the pot or add a cornstarch slurry.
Creamy White Chicken Chili
This creamy and hearty white chicken chili combines tender shredded chicken, white beans, green chiles, and flavorful spices for a comforting bowl perfect for cold nights. Unlike traditional chili, this white version has a rich, creamy base made with cream cheese and heavy cream, making it a family favorite.
Ingredients
Main Ingredients:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern beans), drained and rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 1 cup frozen corn (optional)
Seasonings and Spices:
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Creamy Base:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream or sour cream
- 2 tablespoons olive oil
Toppings (optional):
- Shredded Monterey Jack or cheddar cheese
- Sour cream
- Green onions, chopped
- Fresh cilantro
- Tortilla chips or cornbread
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and cook 6-8 minutes per side until golden brown and cooked through. Remove, cool, and shred or chop.
- In the same pot, sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds.
- Stir in cumin, chili powder, oregano, and paprika. Toast for 30 seconds to release flavor.
- Add chicken broth and diced green chiles. Bring to a boil, then reduce heat and simmer 10 minutes.
- Add white beans, shredded chicken, and corn (if using). Simmer another 10–15 minutes.
- Lower heat to low. Stir in softened cream cheese until melted, then add heavy cream. Mix gently.
- Taste and adjust seasonings. Let simmer on low 5 minutes more, without boiling.
- Serve warm with shredded cheese, sour cream, cilantro, and tortilla chips or cornbread.
Notes
- Slow Cooker: Add raw chicken, beans, vegetables, spices, and broth to crockpot. Cook on low 6–8 hours or high 3–4 hours. Shred chicken and stir in cream cheese and cream during last 30 minutes.
- Instant Pot: Use sauté to brown chicken and cook onions. Add all except cream cheese and cream. Pressure cook on high 15 minutes, natural release. Shred chicken, stir in creamy ingredients.
- Vegetarian Option: Replace chicken with extra beans, bell peppers, and zucchini. Use vegetable broth instead of chicken broth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 752Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 236mgSodium: 1508mgCarbohydrates: 38gFiber: 5gSugar: 13gProtein: 65g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
- Creamy Garlic Parmesan Orzo: A Quick and Comforting Pasta Dish - October 13, 2025
- Triple Layer Nutella Mousse Cups: A Decadent Dessert Recipe - October 13, 2025
- Air Fryer Churros with Cinnamon Sugar and Homemade Chocolate Dip - October 13, 2025
