If you’re searching for a cozy, flavorful, and downright addictive meal, this White Chicken Chili Recipe is going to become your new weeknight hero. Creamy, comforting, with just the right kick from jalapeños and a blend of spices, this chili captures the perfect balance of heat and heartiness. It’s packed with tender chicken, beans, and corn, all swimming in a luscious broth enriched by cream cheese and half-and-half, making every spoonful a delight. Whether you’re sharing with family or need a crowd-pleaser for friends, this White Chicken Chili Recipe has that warm, inviting magic that keeps everyone coming back for more.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in its straightforward ingredients that each play a crucial role. From spices that build the depth of flavor to the creamy elements that give the chili its signature texture, every item is essential. Don’t underestimate how each simple ingredient contributes to that rich, layered taste you’ll adore.
- Chili powder: Brings a mild heat with earthy tones to set the chili’s foundation.
- Ground cumin: Adds a warm, nutty aroma that enhances the savory character.
- Dried oregano: Gives a subtle herbal punch that brightens the mix.
- Salt: Balances all flavors and enhances every ingredient’s natural taste.
- Mustard powder: Introduces a light tang that lifts the savory profile.
- Black pepper: Delivers a subtle sharpness to complement the spices.
- Cayenne pepper: Kicks up the heat just enough for a lovely warmth.
- Red pepper flakes: A pinch for extra layered spice heat without overpowering.
- Butter: Creates a rich base for sautéing veggies and adds velvety texture.
- Yellow onion (diced): Sweetness and depth develop as it softens during cooking.
- Jalapeno pepper (seeded and diced): Fresh heat and a lively aroma brighten the chili.
- Garlic (minced): Infuses an unmistakable savory punch that’s essential.
- Flour: Thickens the chili gently without gummy texture.
- Chicken broth: The hearty, savory liquid base.\
- Half and half: Creaminess that lightens but doesn’t weigh down the chili.
- Cream cheese (softened): Melts in for the signature velvety finish.
- Cannellini beans (drained): Offer creamy texture and added protein.
- Bone-in, skinless chicken breast: Keeps meat juicy and flavorful when cooked in the broth.
- Whole kernel sweet corn (drained): Adds a pop of sweetness and a fun textural contrast.
- Mild green chilies (undrained): Gently enhance flavor without overpowering heat.
- Hot sauce: Brightens and sharpens the flavor profile beautifully.
- Worcestershire sauce: Deepens umami notes with a subtle tangy sweetness.
- Lime wedges: Serve as a fresh zesty boost right before eating.
- Diced avocado: Provides cool creaminess and an elegant garnish.
- Sour cream: Adds richness and balances spice on the palate.
- Tortilla strips or Fritos: For delightful crunch that pairs perfectly with creamy chili.
- Monterey or Pepper Jack cheese: Melts beautifully on top for extra cheesy goodness.
How to Make White Chicken Chili Recipe
Step 1: Combine Your Seasonings
Start by mixing chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes in a small bowl. This simple blend is your flavor powerhouse, bringing warmth and a subtle kick.
Step 2: Sauté the Aromatics
Melt butter in a large pot over medium heat, then add diced yellow onions and jalapeño. Cook gently until the onions turn translucent and soft, releasing their sweetness, and the jalapeño adds that fresh heat aroma that fills your kitchen with promise.
Step 3: Add Garlic and Flour
Stir in the minced garlic and sprinkle the flour over the veggies. Cook for just a minute or two, stirring constantly. This helps to build the base and will soon give your chili that lovely thick texture without any heaviness.
Step 4: Pour in Liquids
Gradually whisk in the chicken broth and half and half. The mixture will start to thicken, looking creamy and inviting. This is where your chili begins to come together, becoming rich and velvety.
Step 5: Blend Some Beans (Optional for Extra Creaminess)
Take a portion of the cannellini beans and puree them with some broth to your desired consistency, then stir this back into the pot. This trick is perfect for adding extra body while keeping the chili smooth and hearty.
Step 6: Add Seasonings, Sauce, and Chilies
Now add the combined seasonings, hot sauce, Worcestershire sauce, and mild green chilies straight into the pot. Let everything simmer gently for about 15 minutes so those rich, melded flavors develop fully.
Step 7: Cook the Chicken and Corn
Season the chicken breasts lightly with salt and pepper, then nestle them into the pot along with the drained sweet corn. Let the chili simmer until the chicken is cooked through and tender, soaking up all those delicious flavors.
Step 8: Shred Chicken and Melt in Cream Cheese
Remove the chicken breasts, shred them finely with two forks, and stir the tender meat back into the pot. Then add the softened cream cheese and stir until it has melted into the chili, lending that silky, creamy finish you’re aiming for.
Step 9: Adjust Seasonings and Serve Hot
Give your chili a final taste and tweak the salt, pepper, or hot sauce as needed. This is your chance to make it exactly how you want—mild, spicy, or somewhere in between. Serve immediately, warm and ready to comfort.
How to Serve White Chicken Chili Recipe
Garnishes
The toppings truly make the White Chicken Chili Recipe shine. A squeeze of fresh lime, a dollop of sour cream, creamy diced avocado, a handful of crunchy tortilla strips or Fritos, and a sprinkle of shredded Monterey or Pepper Jack cheese all add textures and flavors that take your bowl from great to unforgettable.
Side Dishes
This chili pairs wonderfully with a simple green salad dressed in vinaigrette to cut through the richness, or cornbread to soak up every last bit. Crispy tortilla chips are another natural match, perfect for scooping or dunking.
Creative Ways to Present
If you want to jazz things up for guests, serve the chili in individual bread bowls or mini cocottes. Arrange your garnishes in small bowls on the side so everyone can customize their own perfect bowl. This interactive approach adds fun and flair to your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover White Chicken Chili Recipe into airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making your second helping even better.
Freezing
This chili freezes beautifully. Portion it out into freezer-safe containers or bags, leaving room for expansion. It will keep up to 3 months, allowing you a ready-made meal for busy nights that still tastes like homemade comfort.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally, until warmed through. You may want to add a splash of broth if it thickens too much. Alternatively, microwave in shorter bursts, stirring in between for even heat.
FAQs
Can I use boneless chicken breasts instead of bone-in?
Absolutely! Boneless chicken breasts work just as well and may cook a bit faster. Just keep an eye on them to avoid overcooking and drying out the meat in your White Chicken Chili Recipe.
What can I substitute for half and half?
If you don’t have half and half, a mix of whole milk and heavy cream or just whole milk can be used, though the chili may be a little less rich. For dairy-free options, coconut milk or cashew cream are excellent alternatives that still provide creaminess.
Is this chili spicy?
This White Chicken Chili Recipe has a moderate heat level thanks to the jalapeño, cayenne, and red pepper flakes, which you can adjust. If you prefer mild, reduce or omit the cayenne and jalapeño. For more heat, add extra hot sauce or fresh chilis.
Can I make this in a slow cooker?
Yes! Sauté the aromatics first, then combine all ingredients except cream cheese in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream cheese near the end until melted and creamy.
What is the best way to shred the chicken?
Using two forks to pull the cooked chicken apart works perfectly for this chili. Alternatively, you can use a stand mixer with a paddle attachment on low speed for a minute for quick shredding.
Final Thoughts
This White Chicken Chili Recipe has all the heart and soul of classic comfort food with a creamy, unique twist that’s sure to become a staple in your kitchen. It’s easy enough for any night but impressive enough for company. I can’t wait for you to try it and fall in love with those rich, warming flavors just like I did!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful White Chicken Chili is a comforting twist on traditional chili, featuring tender chicken breasts simmered with beans, sweet corn, green chilies, and a blend of warming spices. Finished with cream cheese for extra richness, it’s perfect for a hearty weeknight meal served with your favorite toppings like avocado, sour cream, and tortilla strips.
Ingredients
Spices
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
Main Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half (half milk, half cream)
- 8 oz. cream cheese, softened
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 ½ lbs. bone-in skinless chicken breast
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 2 (4 oz.) cans mild green chilies, undrained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Toppings
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Prepare Spice Mix: Combine chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onions and jalapeño pepper and cook until softened, about 5 minutes.
- Add Garlic and Flour: Stir in minced garlic and flour, cooking for about 1 minute to create a roux, ensuring the mixture is blended well and fragrant.
- Add Liquids: Gradually pour in chicken broth and half and half, stirring continuously to prevent lumps and create a creamy base.
- Blend Beans for Thickness (Optional): Puree about half of the cannellini beans with some broth for added creaminess and thickness, then stir back into the pot with the remaining beans.
- Add Seasonings and Simmer: Stir in the prepared spice mix, hot sauce, Worcestershire sauce, and undrained green chilies. Let the chili simmer gently for about 15 minutes to develop flavors.
- Add Chicken and Corn: Season chicken breasts with salt and pepper, then add them to the pot along with the drained sweet corn. Simmer until chicken is fully cooked, approximately 20 minutes depending on thickness.
- Shred Chicken and Add Cream Cheese: Remove chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the chili. Stir in softened cream cheese until fully melted and incorporated, adding creaminess to the chili.
- Final Seasoning and Serve: Taste the chili and adjust salt, pepper, or hot sauce as needed. Serve hot topped with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese as desired.
Notes
- Blending some beans adds a creamy texture without using heavy cream.
- Use bone-in, skinless chicken breasts for added flavor; alternatively, boneless breasts can be used.
- Adjust the jalapeño and cayenne pepper amounts to control spiciness.
- Leftovers store well refrigerated for up to 3 days or freeze for up to 2 months.
- For a thicker chili, simmer uncovered longer or add more pureed beans.
- Use gluten-free flour or cornstarch if gluten sensitivity is a concern.
