If you’re craving a cozy, comforting, and flavor-packed meal, this White Chicken Chili Recipe is an absolute must-try. It blends tender chicken, creamy beans, and a medley of spices into a rich and satisfying chili that’s somehow lighter than the traditional red version but just as hearty and delicious. Whether you want to swap up your dinner routine or need a crowd-pleaser for your next gathering, this recipe offers that perfect balance of spice and creaminess that keeps everyone coming back for seconds.
Ingredients You’ll Need
Before you dive into making this White Chicken Chili Recipe, you’ll be pleased to know that the ingredients are straightforward and pantry-friendly, yet each one plays a crucial role in building the dish’s vibrant flavors and creamy texture.
- Olive oil: Adds a subtle fruitiness and helps sauté the chicken and aromatics perfectly.
- Boneless, skinless chicken breasts: The star protein that becomes tender and juicy throughout cooking.
- Large onion: Brings natural sweetness and depth to the chili’s base.
- Salt: Essential for enhancing all the flavors and balancing the spices.
- Ground cumin: Offers warm, earthy undertones that are classic in chili recipes.
- Chili powder: Provides a mild heat and complex chili flavor that isn’t overpowering.
- Cayenne pepper: Adds a gentle kick and livens up the chili without overwhelming it.
- Dried oregano: Infuses subtle herbal notes to complement the other spices.
- Garlic: Gives an aromatic punch that elevates every bite.
- Chicken broth (low-sodium or no-sodium): Creates a flavorful, savory liquid that simmers all ingredients together deliciously.
- Cannellini beans: Both mashed and whole beans add creamy texture and heartiness to the chili.
- Chopped green chiles: Bring just the right amount of mild heat and a tangy brightness.
- Half and half: Adds luscious creaminess that softens the spice and binds everything smoothly.
- Monterey Jack cheese: Melts beautifully on top for a melty, cheesy finish.
- Jalapeño pepper: Thinly sliced for a fresh, spicy crunch as a garnish.
- Lime wedges: Their tart juiciness brightens up the whole bowl.
- Fresh cilantro: Adds a burst of herbal freshness that balances the richness.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Beans
The first step is to take one can of those creamy cannellini beans and mash them until smooth. This simple action actually transforms the texture of the chili, creating a thick and velvety base that makes every spoonful satisfying.
Step 2: Cook the Chicken and Aromatics
Heat olive oil in a large Dutch oven over medium heat. Toss in the cubed chicken, chopped onion, and seasonings – salt, cumin, chili powder, cayenne pepper, and oregano. Sauté this mixture until the chicken loses its pink color and the onions have softened. Adding finely chopped garlic at the end and cooking it for about a minute will release its fragrance without turning bitter, layering on a cozy depth of flavor.
Step 3: Build the Chili
Pour in the chicken broth and chopped green chiles. Bring this combination to a boil to meld the flavors, then reduce the heat for a gentle simmer. Stir in both the mashed beans and the remaining whole canned beans, letting everything bubble softly for about 30 minutes. This slow simmer is crucial for the spices to fully develop and the chicken to become tender and flavorful.
Step 4: Add Creaminess
Once the chili has simmered and thickened, stir in half and half and let it simmer for an additional five minutes. This final step gives the chili its signature creaminess that cools down the spices in the best way possible.
Step 5: Garnish and Serve
Serve your White Chicken Chili Recipe piping hot, topped with a generous handful of shredded Monterey Jack cheese, crisp jalapeño slices, bright lime wedges, and a sprinkle of chopped fresh cilantro. These toppings not only add visual appeal but also layers of flavor and texture that make each bite exciting.
How to Serve White Chicken Chili Recipe
Garnishes
The beauty of this chili is how your choice of garnishes can tailor it to your mood. Monterey Jack cheese adds creamy richness, jalapeños bring a fresh kick, lime wedges introduce tangy brightness, and cilantro offers herbal freshness. Feel free to mix and match according to what you love the most.
Side Dishes
White Chicken Chili pairs wonderfully with simple sides like warm cornbread, crispy tortilla chips, or a light green salad. These sides help balance the hearty chili and provide variety in texture and flavor on your plate.
Creative Ways to Present
For a fun twist, serve this chili inside baked potatoes or over fluffy rice to make it a complete meal. Another idea is to use it as a filling for tacos or burritos with a dollop of sour cream and avocado slices on top, turning it into a festive, flavorful feast.
Make Ahead and Storage
Storing Leftovers
This White Chicken Chili Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors even deepen overnight, making it an excellent meal to prepare in advance.
Freezing
If you want to keep it longer, let the chili cool completely and freeze in portioned containers for up to three months. Just be sure to leave some space at the top of the container to allow for expansion.
Reheating
Reheat gently on the stove over medium-low heat to prevent curdling of the creamy elements. Stir occasionally until warmed through, and add a splash of broth or water if it gets too thick.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more flavor and tenderness due to their fat content, but adjust cooking time slightly to ensure they’re cooked through.
What if I don’t have cannellini beans?
Great Northern beans are a perfect substitute and will work just as well, maintaining that creamy texture and mild flavor.
Is this recipe very spicy?
This White Chicken Chili Recipe offers a gentle heat that can be customized by adjusting the jalapeño slices and cayenne pepper to your liking, making it great for a range of spice preferences.
Can I make it vegetarian?
It’s easy to turn this chili meat-free by replacing the chicken with extra beans, diced vegetables like zucchini or mushrooms, and using vegetable broth instead of chicken broth.
How do I thicken the chili if it’s too thin?
Mashing some beans as shown in the recipe helps, but if needed, you can also simmer it a little longer to reduce the liquid or add a cornstarch slurry for extra thickness.
Final Thoughts
This White Chicken Chili Recipe has become a beloved favorite in my kitchen and I’m confident it will be in yours too. Its comforting creaminess, balanced spices, and lovely toppings make it a meal perfect for any day of the week. So go ahead, bring a pot to life and enjoy every vibrant, delicious spoonful with friends or family. You’ll be so glad you did!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This White Chicken Chili recipe is a flavorful, comforting dish combining tender chicken, creamy cannellini beans, and a medley of aromatic spices. Simmered in a low-sodium chicken broth and enriched with half and half, this chili delivers a mild heat balanced by fresh toppings like jalapeño slices, lime wedges, and cilantro. Perfect for a cozy family meal, it yields 8 hearty servings.
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
- 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 add creaminess and texture to the chili.
- Cook Chicken and Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook, stirring occasionally, until the chicken is no longer pink. Then stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Broth and Beans: Pour in the chicken broth and chopped green chiles, bringing the mixture to a boil. Once boiling, reduce heat to a simmer and add the mashed beans along with the remaining whole beans. Allow this to simmer gently for 30 minutes to develop flavors.
- Finish with Cream: Stir in the half and half and let the chili simmer for another 5 minutes to become creamy and rich.
- Serve and Garnish: Ladle the chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and chopped fresh cilantro for a fresh and spicy contrast.
Notes
- For a milder chili, omit the cayenne pepper and jalapeño slices or reduce their quantity.
- You can substitute half and half with heavy cream or whole milk for different creaminess levels.
- Use low-sodium beans and broth to control salt content.
- Leftovers taste even better the next day as flavors meld together.
- This chili can be made in advance and reheated gently on the stovetop or in the microwave.
