If you’re craving a comforting, flavorful twist on classic chili, this White Chicken Chili Recipe is about to become your new go-to. It’s creamy, lightly spicy, and packed with tender chicken and hearty beans, all simmered in a fragrant broth enriched with cumin, garlic, and green chiles. This dish strikes the perfect balance between cozy and vibrant, making it ideal for chilly nights or anytime you want a meal that feels like a warm hug from the inside out. Plus, it’s incredibly easy to whip up, so you can enjoy a homemade favorite without hours in the kitchen.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in how simple yet essential each ingredient is, creating layers of flavor and texture that come together effortlessly. Every element brings something special, whether it’s the creamy half and half smoothing the broth or the bright kick of fresh jalapeño on top.
- Olive oil: Perfect for sautéing and adding a subtle fruity richness to the base.
- Boneless, skinless chicken breasts: Cubed for quick cooking and tender bites throughout the chili.
- Large onion: Chopped to add natural sweetness and depth.
- Salt: Enhances all the flavors without overpowering.
- Ground cumin: Brings that warm, earthy undertone classic to chili recipes.
- Chili powder: Adds mild heat and aromatic complexity.
- Cayenne pepper: A touch of spice to gently raise the heat level without overwhelming.
- Dried oregano: Offers a subtle herbaceous note to complement the spices.
- Garlic cloves: Finely chopped for a fragrant punch.
- Chicken broth: The flavorful base that keeps things rich and moist.
- Cannellini beans: Creamy and soft, perfect for mashing and whole bean texture.
- Chopped green chiles: Adds a mild heat and tangy brightness.
- Half and half: Provides luscious creaminess to finish the chili perfectly.
- Monterey Jack cheese: Shredded to melt on top for an irresistible gooey finish.
- Jalapeño pepper: Sliced fresh for a crunchy, spicy garnish.
- Lime wedges: Adds a zesty pop of citrus that brightens the dish.
- Fresh cilantro: Chopped for a fresh herbal finish on every bowl.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Beans
Start by mashing one can of the cannellini beans until smooth. This helps thicken the chili naturally and gives it a creamy texture without needing flour or cornstarch.
Step 2: Cook the Chicken and Aromatics
Heat your olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook this mixture until the chicken loses its pink color and the onions soften, stirring occasionally. Then, stir in the finely chopped garlic and cook for about one minute more until fragrant.
Step 3: Build the Broth
Pour in the chicken broth and add the chopped green chiles. Bring the mixture up to a boil, then lower the heat. Stir the mashed beans along with the remaining whole beans into the pot. Let it simmer gently for 30 minutes to allow all the flavors to meld beautifully.
Step 4: Add Creaminess
Stir in the half and half to give your chili that creamy, soothing texture. Let everything simmer together for an additional 5 minutes to warm through and combine flavors harmoniously.
Step 5: Serve with Flair
Dish out the hot chili into bowls and prepare to dress it up with delicious toppings like shredded Monterey Jack cheese, jalapeño slices, lime wedges, and freshly chopped cilantro to elevate both flavor and presentation.
How to Serve White Chicken Chili Recipe
Garnishes
Classic garnishes like Monterey Jack cheese melting over the warm chili add a wonderful richness, while fresh jalapeño slices bring a crisp, sharp bite. Don’t forget the lime wedges; a squeeze of lime juice right before eating lifts all the flavors, and chopped cilantro gives a fresh, herbal brightness that completes every spoonful.
Side Dishes
This White Chicken Chili Recipe pairs wonderfully with simple sides like warm cornbread or crispy tortilla chips for scooping. A light green salad or a bowl of steamed rice can also complement the chili, balancing the creaminess and spices with fresh, crisp textures.
Creative Ways to Present
For a fun twist, serve the chili in small bread bowls or individual ramekins to wow your guests. Layering the garnishes attractively on top instead of mixing them in can make each bowl look like an inviting work of art, perfect for dinner parties or cozy family meals.
Make Ahead and Storage
Storing Leftovers
You can store any leftover White Chicken Chili in an airtight container in the refrigerator for up to four days. The flavors often deepen after a day, making leftovers just as delicious, if not better.
Freezing
This chili freezes beautifully for longer storage. Allow it to cool completely, then transfer to freezer-safe containers or hearty zip-top bags. It keeps well for up to three months, making it a fantastic option for meal prepping or busy days when you need comfort food fast.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much, just add a splash of chicken broth or water to loosen it up. You can also heat it in the microwave in short bursts, stirring in between, until piping hot.
FAQs
Can I use chicken thighs instead of chicken breasts for this White Chicken Chili Recipe?
Absolutely! Chicken thighs add a bit more fat and flavor, making the chili extra juicy. Just cut them into small cubes as you would with the breasts, and adjust cooking time slightly if thicker pieces are used.
Is there a way to make this chili spicier or milder?
Definitely. To increase the heat, add more cayenne pepper or include extra jalapeños, either cooked into the chili or fresh as a garnish. For a milder version, reduce or omit the cayenne and jalapeños, and make sure to use mild green chiles.
Can I substitute the half and half with something else?
Yes, if you prefer a dairy-free or lighter option, coconut milk or full-fat cashew cream can be good substitutes that maintain that creamy texture without compromising flavor.
How can I make this recipe vegetarian or vegan?
Swap the chicken broth for vegetable broth and omit the chicken entirely, adding extra beans or vegetables like corn and zucchini for body. Use a plant-based half and half and vegan cheese to keep it fully plant-friendly.
What kind of beans work best in White Chicken Chili Recipe?
Cannellini or Great Northern beans are ideal since they’re mild, creamy, and hold their shape well after simmering. You can experiment with other white beans, but avoid varieties that easily mush or crumble too much.
Final Thoughts
This White Chicken Chili Recipe is truly a comforting dish that brings warmth and joy to the table in every spoonful. It’s simple to prepare, versatile, and endlessly satisfying—perfect for sharing with family and friends or savoring on your own. Give it a whirl and discover just how delicious and cozy a bowl of chili can be when done right!
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 Salt
Description
This comforting White Chicken Chili recipe combines tender chicken, creamy cannellini beans, and a blend of spices, simmered to perfection for a flavorful and hearty dish. Topped with Monterey Jack cheese, fresh jalapeños, lime wedges, and cilantro, this chili is perfect for gatherings or a cozy meal.
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, setting aside for later use.
- Sauté Chicken and Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook until the chicken is no longer pink, stirring occasionally. Then, stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Add Broth and Chilies: Pour in the chicken broth and add the can of chopped green chiles. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Simmer with Beans: Stir in the mashed beans along with the remaining whole cans of drained cannellini beans. Let the chili simmer gently for 30 minutes to allow the flavors to meld.
- Add Cream and Final Simmer: Stir in the half and half to add creaminess and simmer for another 5 minutes, stirring occasionally to prevent sticking.
- Serve and Garnish: Ladle the hot chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and freshly chopped cilantro for a burst of freshness and flavor.
Notes
- For a spicier chili, add more jalapeño slices or a pinch more cayenne pepper.
- Use low-sodium or no-sodium chicken broth to control the salt level.
- You can substitute half and half with heavy cream or whole milk for different richness levels.
- To make it gluten-free, ensure all spices and broth are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
