White Chicken Chili has saved me more than once when I wanted a warm dinner without making anything complicated. It comes together in one pot, and most of the ingredients are things I usually have tucked away in the pantry.
The combination of tender chicken, white beans, green chiles, and creamy broth makes this chili hearty without being as heavy as a traditional beef chili. The cumin and garlic give it plenty of flavor, while the green chiles add just enough warmth.
I usually serve it with a few simple toppings and let everyone add what they like. A little shredded cheese, avocado, cilantro, or a squeeze of lime can completely change the bowl.
The leftovers are just as good, too. In fact, I think the flavors have even more time to come together after sitting overnight.
Why You Will Love This Recipe
White Chicken Chili is creamy, hearty, and easy to make in one pot. The chicken cooks directly in the seasoned broth, which keeps it tender while giving the soup plenty of flavor.
White beans make the chili filling without needing a long list of ingredients. They also add a creamy texture as some of them break down into the broth while the chili simmers.
You can make it as mild or spicy as you want. Use mild green chiles for a gentle flavor or add jalapeño and extra chili powder if you prefer more heat.
Ingredients for White Chicken Chili
For the Chili
- Chicken breast: Use 1 large boneless, skinless chicken breast, about 1 to 1½ pounds.
- White beans: Use 2 cans, drained and rinsed.
- Chicken broth: Use 5 cups.
- Green chiles: Use 1 small can of diced green chiles.
- Onion: Use 1 small onion, diced.
- Garlic: Use 2 cloves, minced.
- Corn: Use 1 cup of frozen or canned corn.
- Cumin: Use 1 teaspoon.
- Chili powder: Use 1 teaspoon.
- Oregano: Use ½ teaspoon.
- Salt and black pepper: Season to taste.
For the Creamy Finish
- Cream cheese: Use 4 ounces, softened.
- Lime juice: Use the juice of ½ lime.
- Fresh cilantro: Optional for serving.
- Shredded cheese: Optional for topping.
- Avocado: Optional for topping.
How to Make White Chicken Chili
- Prepare the vegetables: Dice the onion and mince the garlic before you begin cooking. If you are using canned beans and corn, drain and rinse the beans well and drain the corn so the chili does not become thinner than intended.
- Sauté the onion: Heat a large pot or Dutch oven over medium heat and add a small drizzle of olive oil if needed. Add the diced onion and cook for about 4 to 5 minutes, stirring occasionally, until it becomes soft and slightly translucent. This gives the onion time to develop a little sweetness before the broth goes in.
- Add the garlic and seasonings: Stir the minced garlic into the softened onion and cook for about 30 seconds until fragrant. Add the cumin, chili powder, and oregano, then stir everything together for another 30 seconds so the spices warm up and release their flavor without burning.
- Add the chicken and broth: Place the chicken breast into the pot with the seasoned onions and garlic. Pour in the chicken broth, then add the green chiles, white beans, and corn. Stir gently so everything is distributed throughout the broth while keeping the chicken mostly submerged.
- Simmer the chicken: Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for about 20 to 25 minutes. Keep the pot partially covered and check the chicken toward the end; it should be completely cooked through and tender enough to shred easily.
- Remove and shred the chicken: Carefully take the cooked chicken breast out of the pot and place it on a cutting board or plate. Let it cool for a few minutes, then use two forks to shred it into bite-sized pieces. You can shred it finely or leave some larger pieces depending on the texture you prefer.
- Return the chicken to the pot: Add the shredded chicken back into the chili and stir it through the beans, corn, green chiles, and broth. Let everything simmer together for another 5 minutes so the chicken can absorb some of the seasoned broth.
- Make the chili creamy: Reduce the heat to low and add the softened cream cheese in small pieces. Stir continuously until the cream cheese melts completely into the broth and creates a smooth, creamy texture throughout the chili.
- Adjust the consistency: If the chili looks thicker than you like, add a little extra chicken broth and stir well. If you want it thicker, let it simmer uncovered for a few more minutes so some of the liquid can evaporate.
- Add the lime juice: Remove the pot from the heat and squeeze in the fresh lime juice. Stir well, then taste the chili and adjust the salt, black pepper, or chili powder if needed.
- Serve with toppings: Ladle the hot chili into bowls and add your favorite toppings. Shredded cheese, avocado, fresh cilantro, and an extra squeeze of lime all work especially well.
What to Serve White Chicken Chili
White Chicken Chili is hearty enough to be a full meal, so I usually keep the sides simple. Warm cornbread is one of my favorite choices because the slightly sweet bread works so well with the creamy, savory chili.
You can also serve it with tortilla chips for some crunch. I like putting a bowl of chips on the table and using them to scoop up the thicker parts of the chili.
For something fresh, a simple green salad with lettuce, cucumber, tomatoes, and lime dressing is a good option. It adds some brightness without making the meal feel too heavy.
You can also make the toppings part of the meal by setting out avocado, shredded cheese, cilantro, and lime. Everyone can build their own bowl, which is especially nice when serving family or guests.
How to Store and Reheat
Store leftover White Chicken Chili in an airtight container in the refrigerator for 3 to 4 days. Let it cool slightly before transferring it to the container, then refrigerate it promptly.
The chili will thicken as it cools, especially because of the cream cheese and beans. When reheating, add a small splash of chicken broth or water and stir until the chili reaches the consistency you like.
For the best results, reheat it gently in a saucepan over medium-low heat, stirring occasionally so the creamy broth warms evenly. Avoid boiling it aggressively because the creamy base can separate.
Individual portions can also be reheated in the microwave. Heat in short intervals and stir between each one so the center warms properly.
Add fresh toppings after reheating rather than storing them in the chili. Fresh avocado, cilantro, lime, and shredded cheese will give your leftover bowl a much fresher taste.
Ingredients
Method
- Prepare the vegetables: Dice the onion and mince the garlic. Drain and rinse the beans and drain the corn if canned.
- Sauté the onion: Cook the onion in a large pot over medium heat for 4 to 5 minutes until soft.
- Add garlic and seasonings: Stir in garlic, cumin, chili powder, and oregano and cook briefly until fragrant.
- Add chicken and broth: Add the chicken, broth, green chiles, beans, and corn and stir gently.
- Simmer: Bring to a gentle boil, reduce heat, and simmer 20 to 25 minutes until chicken is cooked through.
- Shred chicken: Remove the chicken, cool briefly, then shred with two forks.
- Return chicken: Stir shredded chicken back into the chili and simmer 5 minutes.
- Make creamy: Add softened cream cheese over low heat and stir until smooth.
- Adjust consistency: Add broth if too thick or simmer uncovered if too thin.
- Finish and serve: Stir in lime juice, adjust seasoning, and serve with optional toppings.
Leave a Reply