ULTIMATE WHITE CHICKEN CHILI RECIPE

Picture a bowl brimming with creamy, savory goodness, flecked with tender chicken and bursting with Southwestern flavors. This isn’t just soup; it’s a White Chicken Chili experience that warms you from the inside out, perfect for chilly evenings or a comforting weeknight dinner. Get ready to make the best White Chicken Chili you’ve ever tasted – I promise it’ll become a new family favorite!

Ingredients

What You’ll Need

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• Olive Oil: 2 tablespoons
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Jalapeño: 1, seeded and minced (optional, for heat)
• Canned Great Northern Beans: 2 (15-ounce) cans, rinsed and drained
• Canned Cannellini Beans: 1 (15-ounce) can, rinsed and drained
• Canned Sweet Corn: 1 (15-ounce) can, drained (or equivalent frozen)
• Chicken Broth: 6 cups
• Green Chilies: 1 (4-ounce) can, diced
• Cumin: 2 teaspoons
• Oregano: 1 teaspoon
• Chili Powder: 1 teaspoon
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Cream Cheese: 4 ounces, softened
• Sour Cream: 1/2 cup
• Lime Juice: 1 tablespoon
• Optional Toppings: Shredded cheese (Monterey Jack, cheddar), avocado, cilantro, sour cream, tortilla strips

Step-by-Step Instructions

Getting Started

1. Prepare the Chicken: Cut the chicken breasts into 1-inch cubes. This helps them cook quickly and evenly.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.

Building the Chili

3. Cook the Chicken: Add the cubed 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. Add the Beans and Corn: Stir in the rinsed and drained Great Northern beans, Cannellini beans, and Sweet Corn.
5. Add Broth and Seasonings: Pour in the chicken broth and add the diced green chilies, cumin, oregano, chili powder, salt, and black pepper.
6. Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is crucial for that amazing White Chicken Chili taste!

Creamy Finish

7. Cream Cheese Magic: Remove about 1 cup of the chili and place it in a blender or food processor. Add the softened cream cheese and blend until smooth. This creates a creamy base without being too heavy.
8. Combine and Finish: Pour the cream cheese mixture back into the pot with the chili. Stir in the sour cream and lime juice. Heat through gently, but don’t boil.

Serve and Enjoy!

9. Serve: Ladle the White Chicken Chili into bowls and top with your favorite toppings, such as shredded cheese, avocado, cilantro, and tortilla strips.

Secrets to the BEST White Chicken Chili

Choosing the Right Chicken

While chicken breasts are common, don’t be afraid to experiment! Chicken thighs can add a richer flavor, but be sure to trim any excess fat. You can also use leftover cooked chicken to save time. If you’re using cooked chicken, add it during the last 15 minutes of simmering to prevent it from drying out. Thinking about making this a White Chili Chicken Recipe with rotisserie chicken is a great time saver!

Bean Variety

I love the combination of Great Northern and Cannellini beans for their creamy texture and mild flavor. However, you can substitute with other white beans like Navy beans or even Pinto beans for a different flavor profile. Just make sure they are cooked until tender. This is a great base for some Comfort Casseroles too!

Spice It Up (or Down)

The jalapeño adds a nice kick, but feel free to adjust the amount or omit it altogether if you’re sensitive to heat. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat. Conversely, if you want a milder chili, be sure to remove the seeds and membranes from the jalapeño before mincing it.

The Secret to Creaminess

Blending a portion of the chili with cream cheese is my secret weapon for achieving that perfect creamy texture. It adds richness and body without making the chili too heavy. Don’t skip this step! If you’re looking for a keto-friendly option, check out this Creamy Keto White Chicken Chili Ultimate.

Don’t Forget the Lime!

A squeeze of fresh lime juice at the end brightens up the flavors and adds a touch of acidity that balances the richness of the chili. It’s a small detail that makes a big difference.

Make it Your Own: Variations & Add-Ins

Slow Cooker White Chicken Chili

This recipe is easily adaptable for a slow cooker. Simply combine all the ingredients (except the cream cheese and sour cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and sour cream during the last 30 minutes of cooking.

Instant Pot White Chicken Chili

For a super-fast version, use an Instant Pot. Sauté the onion, garlic, and jalapeño in the Instant Pot using the sauté function. Add the chicken and cook until browned. Add the remaining ingredients (except the cream cheese and sour cream) and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream cheese and sour cream before serving.

Adding Vegetables

Feel free to add other vegetables to your White Chicken Chili, such as diced bell peppers, zucchini, or spinach. Add them along with the beans and corn.

Topping Ideas

The toppings are where you can really customize this chili to your liking. Some of my favorites include:

• Shredded Monterey Jack or cheddar cheese
• Diced avocado
• Fresh cilantro
• Sour cream or Greek yogurt
• Tortilla strips or crushed tortilla chips
• Pickled jalapeños
• A dollop of salsa

Serving Suggestions

Make it a Meal

White Chicken Chili is delicious on its own, but it’s even better served with some sides. Consider serving it with:

• Cornbread or Southern Chili With Cornbread
• A side salad
• Quesadillas
• Grilled cheese sandwiches

Perfect for a Crowd

This recipe is easily doubled or tripled to feed a crowd. It’s perfect for potlucks, game day parties, or any gathering where you need a hearty and satisfying meal. You might also enjoy this Chicken Corn Chowder. And if you’re short on time, consider this Easiest White Chicken Chili!

Why You’ll Love This Recipe

This White Chicken Chili is more than just a recipe; it’s an experience. It’s a comforting bowl of goodness that’s perfect for any occasion. It’s easy to make, customizable to your liking, and always a crowd-pleaser. Plus, it’s a great way to use up leftover chicken. Whether you follow the recipe exactly or add your own twist, I’m confident that you’ll love this White Chicken Chili. Some other options to try are White Chicken Chili Perfect and Best White Chicken Chili Perfect!

And if you’re in the mood for other delicious soups and stews, be sure to check out some other recipes, like Chicken Tortilla Soup, Easy Chicken Tortilla Soup, Chicken Taco Soup and Ultimate Chicken Taco Soup 3. So, gather your ingredients, put on your apron, and get ready to make the best White Chicken Chili of your life!

Ultimate White Chicken Chili

Alice Yowell

This creamy and flavorful White Chicken Chili is a comforting and satisfying meal perfect for chilly evenings. It features tender chicken, white beans, corn, and a blend of Southwestern spices, finished with cream cheese and sour cream for a rich and delicious taste. Customize it with your favorite toppings for the ultimate chili experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American, Southwestern

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Blender or Food Processor
• Ladle

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced optional
• 6 cups chicken broth
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 1 tablespoon lime juice
• Optional toppings: Shredded cheese Monterey Jack, cheddar

Instructions

 

• Cut the chicken breasts into 1-inch cubes.
• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
• Add the cubed chicken to the pot and cook until browned on all sides.
• Stir in the rinsed and drained Great Northern beans, Cannellini beans, and sweet corn.
• Pour in the chicken broth and add the diced green chilies, cumin, oregano, chili powder, salt, and black pepper.
• Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally.
• Remove about 1 cup of the chili and place it in a blender or food processor. Add the softened cream cheese and blend until smooth.
• Pour the cream cheese mixture back into the pot with the chili.
• Stir in the sour cream and lime juice.
• Heat through gently, but don’t boil.
• Ladle the White Chicken Chili into bowls and top with your favorite toppings, such as shredded cheese, avocado, cilantro, and tortilla strips.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. You can also use leftover cooked chicken to save time, adding it during the last 15 minutes of simmering. Adjust the amount of jalapeño or add cayenne pepper for extra heat. For a milder chili, remove the seeds and membranes from the jalapeño. The chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To make in a slow cooker, combine all ingredients (except cream cheese and sour cream) and cook on low for 6-8 hours. Stir in cream cheese and sour cream during the last 30 minutes. To make in an Instant Pot, sauté onion, garlic, and jalapeño. Add chicken and brown. Add remaining ingredients (except cream cheese and sour cream) and cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Stir in cream cheese and sour cream before serving.