If you’ve been on the lookout for a comforting, flavorful dish that’s a delightful twist on traditional chili, this White Chicken Chili Recipe is the answer you’ve been dreaming of. With tender chunks of chicken mingling with creamy beans, a vibrant blend of spices, and just the right touch of creaminess from half and half, this recipe feels like a warm hug on a chilly day. It’s perfect for family dinners, friendly gatherings, or anyone craving something both hearty and a bit unique. You’ll find each bite packed with layers of taste and just the right hit of spice, making it an absolute staple worth keeping in your rotation.
Ingredients You’ll Need
Before we dive into this marvelous White Chicken Chili Recipe, let’s talk about the simple yet vital ingredients that come together to make this dish truly shine. Each ingredient plays a key role — from the creamy cannellini beans that give it body to the aromatic spices that build depth and complexity.
- Olive oil: A good base for sautéing, adding subtle fruity richness to your chili.
- Boneless, skinless chicken breasts: Tender, protein-packed pieces that soak up all the delicious flavors.
- Onion: Chopped and sautéed, it adds a natural sweetness that balances the heat.
- Salt: Enhances and rounds out all of the other ingredients’ flavors.
- Ground cumin: A warm, earthy spice essential for that classic chili taste.
- Chili powder: Brings in mild heat and rich, smoky notes.
- Cayenne pepper: Adds a subtle kick to wake up your taste buds.
- Dried oregano: Offers a hint of herbal earthiness that binds the spices together.
- Garlic: Finely chopped to infuse the chili with pungent, savory goodness.
- Chicken broth (low-sodium or no-sodium): Forms the flavorful, comforting base of the chili without overpowering it.
- Cannellini beans: Creamy white beans that add body and that signature chili texture.
- Chopped green chiles: Bring just enough smoky heat and vibrant color.
- Half and half: Creates a luscious, velvety richness that makes each spoonful indulgent.
- Monterey Jack cheese: Melts beautifully on top, introducing gooey, mild creaminess.
- Jalapeño pepper: Fresh slices provide a bright, spicy contrast.
- Lime wedges: For a fresh squeeze of acidity that brightens every bite.
- Fresh cilantro: Adds herbaceous brightness as a perfect finishing touch.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Beans
Begin by mashing one can of cannellini beans until they’re smooth. This step might seem simple, but it’s a game changer — it thickens the chili naturally and gives it that velvety texture we all love, without needing any thickening agents.
Step 2: Sauté the Chicken and Aromatics
Heat your olive oil in a large Dutch oven over medium heat, then add the chopped chicken, onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cooking this mixture until the chicken is no longer pink unlocks the flavors as the spices toast gently, allowing the aromas to fill your kitchen. Stir in the garlic and cook for another minute to infuse that garlicky goodness without burning it.
Step 3: Build the Broth and Simmer
Pour in the chicken broth along with the chopped green chiles and bring everything to a boil. Once boiling, reduce the heat and add both the mashed beans and the remaining whole beans. Let this simmer gently for 30 minutes — this is where the flavors meld and deepen, turning simple ingredients into a hearty, soul-warming chili.
Step 4: Add Creaminess
Stir in the half and half and allow the chili to simmer for another 5 minutes. This final step introduces wonderful creaminess and rounds out the heat beautifully, transforming the dish into the ultimate comfort food experience.
Step 5: Serve and Enjoy
Ladle the steaming chili into bowls and top each serving generously with shredded Monterey Jack cheese, fresh jalapeño slices, lime wedges, and a sprinkle of chopped cilantro. These toppings elevate the dish with melty cheese, vibrant spice, zesty brightness, and fresh herbal notes.
How to Serve White Chicken Chili Recipe
Garnishes
Don’t underestimate the power of garnishes — they bring this White Chicken Chili Recipe to life. The Monterey Jack cheese melts slowly over the hot chili, adding creamy, mild richness. Jalapeño slices give a perfect fresh heat, while a squeeze of lime cuts through the creaminess with citrusy brightness. Finally, a handful of fresh cilantro adds a lively, herbal pop that wakes up each spoonful.
Side Dishes
This chili pairs wonderfully with a variety of sides. Cornbread with a hint of honey or jalapeño is a classic, warming partner. You could also serve it alongside a simple green salad dressed with a tangy vinaigrette to balance the creaminess. For a gluten-free option, crispy tortilla chips or a warm flour tortilla make for perfect dippers to scoop every last bit.
Creative Ways to Present
Want to impress guests? Serve your chili in mini cast iron skillets or rustic bowls topped with extras like sliced avocado, sour cream, or even a drizzle of smoky chipotle sauce. You could also turn this into a chili bar setup with a variety of toppings for everyone to customize their bowl. The vibrant colors and textures will make your White Chicken Chili Recipe not just a meal but an experience.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili Recipe tastes just as wonderful the next day, sometimes even better as the flavors meld overnight. Keep it in an airtight container in the refrigerator for up to 4 days. When you’re ready, simply reheat gently on the stove or in the microwave until warmed through.
Freezing
This chili freezes wonderfully, making it a perfect make-ahead meal. Cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. When you thaw and reheat, the texture and flavor remain just as comforting as the day you made it.
Reheating
For the best taste and texture, thaw frozen chili overnight in the fridge, then warm gently over medium-low heat on the stove, stirring occasionally. Adding a splash of chicken broth or half and half during reheating can refresh its creaminess. If reheating from fresh leftovers, just warm until bubbling and top with your favorite garnishes again.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and tenderness due to their higher fat content. Just cut them into small cubes like the breasts and adjust cooking time if needed to ensure they’re cooked through.
How spicy is this White Chicken Chili Recipe?
The chili has a pleasant gentle heat from the chili powder, cayenne, and fresh jalapeños, but you can easily adjust the spice level by using less cayenne or removing the jalapeño seeds. This recipe is very adaptable to mild or medium heat preferences.
Can I make this chili vegetarian?
You can! Simply skip the chicken and use vegetable broth instead. Add an extra can of beans or some diced vegetables like bell peppers or zucchini for substance. The spices and creamy beans will still give great flavor and texture.
What can I substitute for half and half?
If you don’t have half and half on hand, you can use a mixture of milk and heavy cream or even whole milk alone for a lighter option. Coconut milk can work for a dairy-free twist but will alter the flavor profile slightly.
Is this chili good for meal prep?
Definitely! The White Chicken Chili Recipe is excellent for meal prep because it holds up well in the fridge and freezer. Portion it into individual containers for easy grab-and-go lunches or dinners throughout the week.
Final Thoughts
This White Chicken Chili Recipe is truly a crowd-pleaser and a comforting favorite to keep in your culinary arsenal. With its balance of creamy beans, tender chicken, and bright, spicy flavors, it’s the kind of dish that feels special yet effortless. I encourage you to try making it yourself and experience the cozy warmth it brings to any table. Trust me, this one will quickly become a go-to recipe you’ll want to share with friends and family time and time again.
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This White Chicken Chili is a flavorful and comforting dish featuring tender chicken, creamy cannellini beans, and a blend of spices for a mild but zesty taste. Simmered to perfection and topped with Monterey Jack cheese and fresh garnishes, it’s perfect for a cozy dinner that serves a crowd.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 4 cloves garlic, finely chopped
- 32 ounces (2 containers) low-sodium or no-sodium chicken broth
- 3 (14.5 ounce) cans cannellini beans (or Great Northern beans), drained and rinsed
- 1 (4 ounce) can chopped green chiles
- ½ cup half and half
Toppings and Garnishes
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Mash Beans: Mash one can of cannellini beans until smooth to create a creamy texture that will thicken the chili.
- Sauté Chicken and Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook until the chicken is no longer pink, stirring frequently. Add finely chopped garlic and cook for one more minute to release its flavor.
- Add Broth and Beans: Stir in the chicken broth and chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans along with the remaining whole beans. Simmer gently for 30 minutes to blend the flavors and cook the chili through.
- Finish with Cream: Stir in the half and half and allow the chili to simmer for an additional 5 minutes to achieve a rich and creamy consistency.
- Serve and Garnish: Ladle the hot chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and fresh chopped cilantro for a fresh and spicy finish.
Notes
- For a spicier chili, add more jalapeño slices or increase cayenne pepper.
- You can substitute turkey breast for a leaner option.
- If you prefer a thicker chili, mash more beans or cook longer to reduce liquid.
- Serve with warm tortillas or cornbread for a complete meal.
