If you’re craving a comforting, creamy, and flavorful dish that warms your soul, this White Chicken Chili Recipe is exactly what you need. It’s a delightful twist on traditional chili, swapping out red tomatoes for white beans and green chilies, delivering a luscious texture that’s both hearty and soothing. This recipe balances tender shredded chicken, a medley of spices, and a creamy base that’s enhanced with Monterey Jack cheese, making every spoonful a delicious hug in a bowl. Whether you’re feeding a family or craving leftovers for the week, this White Chicken Chili Recipe will quickly become a go-to comfort food favorite.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in its straightforward and accessible ingredients. Each component plays a crucial role in building layers of flavor, from the warm spices to the creamy finish — making sure every bite is perfectly balanced and satisfying.
- 2 tablespoons olive oil: Provides a rich base to sauté the onions and unlock their sweetness.
- 1 medium onion, diced: Adds a subtle sweetness and texture that complements the chili perfectly.
- 3 cloves garlic, minced: Brings a fragrant and savory punch that elevates the dish.
- 2 teaspoons ground cumin: The earthy, warm spice that defines the chili’s signature flavor.
- 1 teaspoon chili powder: Adds mild heat and complexity without overpowering the creaminess.
- 1/2 teaspoon dried oregano: Offers a herbaceous note that deepens the flavor profile.
- 1/4 teaspoon ground cayenne pepper: Provides just a hint of heat to brighten the dish.
- 3 cups cooked and shredded chicken: The hearty protein that makes this chili truly satisfying.
- 2 cans (15 ounces each) white beans, drained and rinsed: Creamy beans that create the base and add a smooth texture.
- 1 can (4 ounces) diced green chilies: Brings a gentle tang and mild spice that pairs beautifully with the chicken.
- 3 cups chicken broth: Infuses moisture and helps blend the flavors together for a cohesive dish.
- 1 cup heavy cream: Adds luscious richness and thickness that makes this chili unforgettable.
- 1/2 cup sour cream: Contributes a subtle tang and creamy consistency.
- 1 cup shredded Monterey Jack cheese: Melts into the chili, supplying a smooth, cheesy finish.
- Salt to taste: Enhances all the flavors without overwhelming.
- Pepper to taste: A final touch of spice and warmth.
How to Make White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once hot, add diced onions and cook them until they are soft and translucent, about five minutes. This process releases the onions’ natural sweetness and lays a fragrant foundation for the chili.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic and cook it for about one minute until it becomes aromatic. Then sprinkle ground cumin, chili powder, dried oregano, and cayenne pepper into the pot. Stir continuously for about 30 seconds, allowing the spices to toast slightly and bloom their flavors.
Step 3: Combine Chicken and Beans
Add the shredded chicken to the pot, mixing it thoroughly with the fragrant onions and spices to coat the meat. Then incorporate the drained white beans and diced green chilies, combining them smoothly so every ingredient starts to meld together.
Step 4: Pour in Broth and Simmer
Pour the chicken broth over the mixture and stir well. Bring everything up to a gentle simmer, then reduce the heat and let it cook for 10 minutes, stirring occasionally. This step allows the flavors to deepen and blend beautifully as the ingredients soften together.
Step 5: Add Cream and Finish Cooking
Stir in the heavy cream and sour cream, ensuring a luscious and creamy texture. Let the chili cook for an additional five minutes, stirring every now and then. Then, sprinkle in the shredded Monterey Jack cheese and stir until it melts seamlessly into the chili.
Step 6: Season and Rest
Give the chili a final taste, adding salt and pepper to your liking. Let it simmer for another five minutes so the seasoning settles in perfectly. After turning off the heat, allow the chili to rest for a few minutes before serving to let the flavors marry completely.
How to Serve White Chicken Chili Recipe
Garnishes
The right garnishes can take your White Chicken Chili Recipe from delicious to unforgettable. Consider topping bowls with fresh cilantro, a dollop of sour cream, diced avocado, or a sprinkle of extra shredded Monterey Jack cheese. Crunchy tortilla strips or a squeeze of fresh lime juice can also add brightness and texture.
Side Dishes
This chili pairs wonderfully with simple, satisfying side dishes like warm cornbread, tortilla chips, or a crisp green salad. These sides provide a nice balance of textures and help round out the meal without competing with the chili’s rich flavors.
Creative Ways to Present
For a unique twist, serve this chili in bread bowls or atop baked potatoes for a hearty meal presentation. You could also offer toppings bar-style, letting everyone customize their bowls with their favorite extras. This makes the dining experience interactive and fun!
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili Recipe stores beautifully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making the leftovers even tastier.
Freezing
To freeze, transfer the chili to a freezer-safe container, leaving some room for expansion. It’ll keep well for up to three months, allowing you to enjoy this comforting dish anytime you need a delicious, quick meal.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming. Add a splash of chicken broth or cream if the chili is too thick. Alternatively, microwave in a covered bowl, stirring halfway through for best results.
FAQs
Can I use canned chicken instead of cooked shredded chicken?
While canned chicken can be used in a pinch, fresh cooked and shredded chicken usually offers better texture and flavor. If using canned, drain it well and consider enhancing the seasoning to boost the overall taste.
What can I substitute for heavy cream in this recipe?
You can substitute heavy cream with half-and-half or whole milk mixed with a bit of flour or cornstarch to maintain creaminess. However, the texture will be slightly lighter, but still delicious!
Is this White Chicken Chili Recipe spicy?
This recipe has a mild to medium spice level thanks to the balanced use of chili powder and cayenne pepper. You can always adjust the cayenne amount to make it more or less spicy according to your preference.
Can I make this chili in a slow cooker?
Absolutely! Follow the sauté steps on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the cream and cheese in the last 30 minutes to keep that creamy texture.
What side dishes complement this chili best?
Simple sides like cornbread, tortilla chips, or a fresh salad work brilliantly. They balance the creamy chili and add variety to your meal without overwhelming the delicate flavors.
Final Thoughts
This White Chicken Chili Recipe is a true crowd-pleaser and a wonderful way to enjoy a comforting, creamy meal that’s packed with flavor. It’s easy to make, versatile, and perfect for any occasion—from casual weeknight dinners to cozy weekend gatherings. I hope you give this recipe a try and fall in love with its rich and wholesome goodness as much as I have!
Print
White Chicken Chili Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy White Chicken Chili features shredded chicken, white beans, and a blend of spices simmered to perfection with rich cream and Monterey Jack cheese. It’s a comforting and flavorful dish perfect for cozy dinners or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 3 cups cooked and shredded chicken
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt to taste
- Pepper to taste
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat.
- Sauté onions: Add the diced onion to the pot and cook for about 5 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add spices: Sprinkle in the ground cumin, chili powder, dried oregano, and cayenne pepper. Stir and cook for 30 seconds to release aroma.
- Add chicken: Stir in the shredded chicken, coating it evenly with spiced onion mixture.
- Add beans and chilies: Pour in the drained white beans and diced green chilies, mixing well.
- Add broth: Pour chicken broth into the pot and stir to combine all ingredients.
- Simmer: Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Add creams: Stir in heavy cream and sour cream to blend smoothly into the chili.
- Cook further: Let chili cook for another 5 minutes, stirring occasionally.
- Add cheese: Sprinkle shredded Monterey Jack cheese into the pot and stir until fully melted and chili is creamy.
- Season: Taste and season with salt and pepper as needed.
- Final simmer: Continue simmering for 5 more minutes to meld flavors.
- Rest: Remove from heat and let rest a few minutes before serving.
Notes
- For a spicier chili, increase cayenne pepper or add chopped jalapeños.
- Leftovers taste even better the next day as flavors meld.
- Substitute sour cream with Greek yogurt for a tangier, lower-fat option.
- Use rotisserie chicken to save time on shredding.
- This chili can be made mild or spicy by adjusting chili powder and cayenne pepper.
