ULTIMATE WHITE CHICKEN CHILI

I can still picture my sister’s face the first time she tasted my White Chicken Chili. Her eyes widened, she let out a little “mmm,” and then she asked for seconds (and thirds!). It’s become a staple in our family gatherings, a guaranteed crowd-pleaser that warms us up from the inside out. Today, I’m sharing my foolproof recipe and all my secrets to making the *most* incredible White Chicken Chili you’ve ever tasted – get ready to impress!

Why You’ll Absolutely LOVE This White Chicken Chili

Okay, friend, let’s get real. There are a million chili recipes out there, so what makes this one so special? Well, buckle up, because I’m about to tell you. This isn’t your average, run-of-the-mill chili. This is a creamy, dreamy, flavor-packed explosion in a bowl. We’re talking tender chicken, creamy broth, a hint of spice, and all the toppings your heart desires.

Seriously, this White Chicken Chili is:

• Ridiculously Easy: We’re talking one-pot wonder here!
• Bursting with Flavor: Every spoonful is a taste sensation.
• Customizable: Add your favorite toppings and adjust the spice level to your liking.
• Perfect for a Crowd: Great for parties, potlucks, or a cozy night in.
• Freezer-Friendly: Make a big batch and enjoy it later!

And honestly? It’s just plain delicious. It’s the kind of meal that makes you feel warm, comforted, and completely satisfied. Are you ready to make some magic happen?

The Secret to the BEST White Chicken Chili: Ingredients & Preparation

Alright, let’s dive into the heart of the matter: the ingredients! Don’t worry, you probably already have most of them in your pantry. But trust me, the quality of your ingredients *does* matter. Fresh is always best when possible, and using high-quality spices will make a world of difference.

The Ingredients You’ll Need:

• Chicken: 2 pounds boneless, skinless chicken breasts (or thighs, for extra flavor!)
• Olive Oil: 2 tablespoons
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced (or more, because garlic is life!)
• Jalapeño: 1-2, seeded and minced (adjust to your spice preference)
• Canned Great Northern Beans: 2 (15-ounce) cans, rinsed and drained
• Canned Green Chilies: 1 (4-ounce) can, diced
• Chicken Broth: 6 cups (low-sodium is best so you can control the salt)
• Ground Cumin: 2 teaspoons
• Dried Oregano: 1 teaspoon
• Chili Powder: 1 teaspoon
• Cayenne Pepper: 1/4 teaspoon (optional, for extra heat)
• Salt and Black Pepper: To taste
• Cream Cheese: 4 ounces, softened
• Sour Cream: 1/2 cup
• Lime Juice: 1 tablespoon (brightens up the flavor!)
• Optional Toppings: Shredded cheese, avocado, cilantro, sour cream, tortilla chips, lime wedges

Step-by-Step Instructions: Making the Magic Happen

Now for the fun part: cooking! Don’t be intimidated, even if you’re a beginner cook. This recipe is super straightforward, and I’m going to walk you through every step of the way. Get ready to create a flavor sensation!

1. Prepare the Chicken: Dice the chicken breasts into bite-sized pieces. Season generously with salt and pepper.
2. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add the Chicken: Add the diced chicken to the pot and cook until browned on all sides. It doesn’t need to be cooked all the way through at this point.
4. Build the Flavor: Stir in the great northern beans, green chilies, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!
5. Shred the Chicken: Remove about 1 cup of the chili from the pot and set aside. Use two forks to shred the chicken in the pot. Alternatively, you can remove the chicken entirely and shred it on a cutting board before returning it to the pot.
6. Creamy Dreamy Time: In a small bowl, whisk together the softened cream cheese and sour cream until smooth. Stir this mixture into the chili until completely combined and the chili is creamy and luscious.
7. Brighten It Up: Stir in the lime juice. This little bit of acidity really brightens up the flavors and takes the chili to the next level.
8. Taste and Adjust: Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking. Remember, you can always add more, but you can’t take it away!
9. Serve and Enjoy! Ladle the White Chicken Chili into bowls and top with your favorite toppings. Shredded cheese, avocado, cilantro, sour cream, and tortilla chips are all fantastic choices. Don’t forget a wedge of lime for squeezing!

Success Tips for the PERFECT White Chicken Chili

Okay, friend, I want to make sure you absolutely nail this recipe. So, I’m going to share my top tips for making the *best* White Chicken Chili you’ve ever tasted. These are the little secrets that will take your chili from good to *amazing*.

• Don’t Skip the Simmer: Simmering the chili for at least 20 minutes is crucial for allowing the flavors to meld together. The longer it simmers, the more flavorful it will be. I often let mine simmer for an hour or more!
• Soften the Cream Cheese: Make sure your cream cheese is completely softened before adding it to the chili. This will ensure that it incorporates smoothly and doesn’t leave any lumps. You can even microwave it for a few seconds to speed up the process.
• Adjust the Spice Level: This recipe is easily customizable to your spice preference. If you like a little heat, add more jalapeño or cayenne pepper. If you prefer a milder chili, remove the seeds from the jalapeño or omit the cayenne pepper altogether.
• Use High-Quality Chicken Broth: The quality of your chicken broth will significantly impact the flavor of your chili. I recommend using a low-sodium broth so you can control the saltiness. You can also use homemade chicken broth for an even richer flavor.
• Don’t Be Afraid to Experiment with Toppings: Toppings are where you can really get creative and customize your chili to your liking. Try different cheeses, herbs, and sauces to find your perfect combination. I’m a big fan of adding a dollop of guacamole for extra creaminess and flavor.

Variations & Adaptations: Making It Your Own

One of the things I love most about this White Chicken Chili recipe is how versatile it is. You can easily adapt it to suit your dietary needs, preferences, or whatever you happen to have on hand. Here are a few ideas to get you started:

• Spicy White Chicken Chili: For a spicier chili, add more jalapeños, cayenne pepper, or a dash of hot sauce. You can also use a spicier variety of green chilies.
• Creamy White Chicken Chili with Corn: Add a can of drained corn or 1 cup of frozen corn to the chili for added sweetness and texture.
• Vegetarian White Bean Chili: Omit the chicken and add more beans or vegetables like corn, zucchini, or bell peppers. You can also use vegetable broth instead of chicken broth.
• Slow Cooker White Chicken Chili: This recipe can easily be adapted for the slow cooker. Simply combine all the ingredients (except the cream cheese, sour cream, and lime juice) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese, sour cream, and lime juice before serving. You might even find this version to be the best White Chicken Chili recipe ever!
• Instant Pot White Chicken Chili: For a super quick version, try making this chili in the Instant Pot. Combine all the ingredients (except the cream cheese, sour cream, and lime juice) in the Instant Pot and cook on high pressure for 15 minutes, followed by a natural pressure release. Stir in the cream cheese, sour cream, and lime juice before serving.

Serving Suggestions: The Perfect Sides & Pairings

While this White Chicken Chili is delicious on its own, it’s even better when paired with the right sides and toppings. Here are a few of my favorite serving suggestions:

• Toppings: Shredded cheese (cheddar, Monterey Jack, or pepper jack), sour cream, avocado, cilantro, lime wedges, tortilla chips, diced tomatoes, green onions.
• Sides: Cornbread, tortilla chips, a simple green salad, a side of rice.
• Drinks: A cold beer, a glass of wine (a crisp white like Sauvignon Blanc or Pinot Grigio pairs well), or a refreshing margarita.

Make-Ahead & Freezing Instructions: Planning Ahead

This White Chicken Chili is a great make-ahead meal. You can easily make it a day or two in advance and store it in the refrigerator. In fact, I often find that the flavors meld together even more when it sits overnight.

To freeze the chili, let it cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some space at the top of the container, as the chili will expand when frozen. The chili can be stored in the freezer for up to 3 months.

When you’re ready to eat it, thaw the chili in the refrigerator overnight. Reheat it on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little extra chicken broth to thin it out if it has thickened during freezing.

Other Delicious Chicken Soup Recipes to Try

If you’re a fan of chicken soup, you’re in the right place! I have a whole collection of delicious and comforting chicken soup recipes that you’re sure to love. You can try out my CHICKEN DUMPLING SOUP for a hearty and comforting meal. Or, if you’re looking for something creamy and flavorful, give my CHICKEN TORTELLINI HEAVEN a try – it’s seriously addictive! For a little kick, my CAJUN CHICKEN SOUP HEAVEN is a must-try. And of course, you can’t go wrong with classic CREAMY CHICKEN AND RICE. These recipes are all easy to make and packed with flavor, perfect for a cozy night in or a comforting meal any time of year.

Troubleshooting: Common Issues & How to Fix Them

Even with the best recipe, things can sometimes go wrong in the kitchen. But don’t worry, I’m here to help! Here are a few common issues you might encounter when making White Chicken Chili and how to fix them:

• Chili is too thick: Add more chicken broth to thin it out.
• Chili is too thin: Simmer the chili for longer to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Chili is bland: Add more salt, pepper, cumin, chili powder, or cayenne pepper to taste. You can also add a squeeze of lime juice to brighten up the flavors.
• Chili is too spicy: Add a dollop of sour cream or plain yogurt to cool it down. You can also add a little bit of sugar or honey to balance the heat.
• Chicken is dry: Make sure you don’t overcook the chicken. It should be cooked through but still tender. You can also add a little bit of chicken broth to keep it moist.

Final Thoughts: Your White Chicken Chili Adventure Awaits!

So there you have it: my ultimate recipe for White Chicken Chili! I truly believe that this is the most delicious, comforting, and easy-to-make chili you’ll ever try. I hope you’ll give it a try and share it with your friends and family.

Remember, cooking should be fun and enjoyable. Don’t be afraid to experiment, get creative, and make this recipe your own. And most importantly, don’t forget to savor every delicious bite! Happy cooking!

Ultimate White Chicken Chili

Amelia Chen-Morrison

This creamy and flavorful White Chicken Chili is a guaranteed crowd-pleaser, perfect for warming up on a chilly night. It’s easy to customize with your favorite toppings and adjust the spice level to your liking, making it a versatile and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Small bowl
• Whisk
• Ladle

Ingredients

  

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-2 jalapeños, seeded and minced
• 6 cups chicken broth low-sodium
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper optional
• Salt and black pepper to taste
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 1 tablespoon lime juice
• Optional toppings: shredded cheese, avocado, cilantro, sour cream, tortilla chips, lime wedges

Instructions

 

• Dice the chicken breasts into bite-sized pieces. Season generously with salt and pepper.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic!
• Add the diced chicken to the pot and cook until browned on all sides. It doesn’t need to be cooked all the way through at this point.
• Stir in the great northern beans, green chilies, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!
• Remove about 1 cup of the chili from the pot and set aside. Use two forks to shred the chicken in the pot. Alternatively, you can remove the chicken entirely and shred it on a cutting board before returning it to the pot.
• In a small bowl, whisk together the softened cream cheese and sour cream until smooth. Stir this mixture into the chili until completely combined and the chili is creamy and luscious.
• Stir in the lime juice. This little bit of acidity really brightens up the flavors and takes the chili to the next level.
• Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking. Remember, you can always add more, but you can’t take it away!
• Ladle the White Chicken Chili into bowls and top with your favorite toppings. Shredded cheese, avocado, cilantro, sour cream, and tortilla chips are all fantastic choices. Don’t forget a wedge of lime for squeezing!

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Make sure the cream cheese is fully softened before adding it to prevent lumps. Adjust the amount of jalapeño and cayenne pepper to control the spice level. This chili can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw completely before reheating.