Zuppa Toscana
Dinner Recipes

The BEST White Chicken Chili

White Chicken Chili is a delicious, easy to make and hearty meal for an evening in. It can be served along with cornbread or topped by cheddar cheese. The white chicken chili recipe has amazing flavors and it is just full of great ingredients that have been cooked to perfection.

When it’s cold and gloomy outside, there are few recipes that are as cozy and satisfying as a bowl of homemade white chicken chili. And the only thing better than having it for dinner, is having leftovers for the next day!

Try out this Zuppa Toscana, Classic Italian Meat Pizza, 10 Minute Cajun Butter Steak Bites, and more…

What is White Chicken Chili?

This isn’t your grandma’s classic chili recipe. White chicken chili is made with chicken instead of beef.

You’ll love the way the flavors of this chili blend together, those tender pieces of chicken and that creamy broth. It tastes far different from the classic chili but it’s a welcome change. Everyone loves this soup!

And it’s just that much better when you load on the toppings. Who wouldn’t love the addition of fresh avocado slices, crunchy tortilla chips, flavorful cheese and fresh cilantro? Bring on those toppings!

Ingredients for White Chicken Chili

Shredded Chicken: Personally, a deli pick rotisserie chicken makes this dish a real winner. However, using cooked breasts or thighs is also perfect if you don’t have a rotisserie available.

Chicken Broth: This will be the main liquid base of the chili, making it very flavorful. Stock, vegatable broth or water and chicken bullion cubes will also suffice.

White beans: Any white bean will work for this recipe. Personally, I use one can of cannelini beans (drained and rinsed) and one can of Great Northern Beans in White Chili Sauce (undrained).

Salted Butter: This favors the richness of the chili.

Olive Oil: A healthy cooking oil for the vegetables.

Onion: When chopping your own, be consistent with the piece sizes. This allows a more even cooking time.

Jalapeno: After removing the seeds, membranes and stems; finely dice. If you prefer a lil kick to your chili, include seeds in your recipes.

Garlic: Minced garlic is not just for the addicting aroma but adds a ton of flavor to any dish.

Rotel: Including a can of rotel in this recipe gives it a more classic chili feel while also adding green chilis to enhance the flavor of the chili. This is an ingredient I ALWAYS have in my pantry.

Corn Kernels: Fresh or frozen, corn adds color, sweetness and a small crunch in every delicious bite.

Limes: The citric tanginess limes posses really rounds out the flavors in this chili recipe.

Spices: We’ll need ground cumin, ancho chili powder, dried oregano, smoked paprika, cayenne pepper, salt and pepper.

Heavy Cream: Stirred in at the end, this gives the chili the addicting creamy broth you won’t be able to stop eating.

Creamy White Chicken Chili 1

How to Make the White Chicken Chili

  1. Blend beans and broth (trust me): Place 1 cup of the beans in a blender with ½ cup of the chicken broth and blend until smooth. Set aside.
  2. Saute the Veggies: Melt the butter and oil in a large dutch oven or other heavy pot over medium heat. Add the onions and jalapeno, then saute until softened and the onions turn translucent, around 3-5 minutes. Add garlic and cook another 30 seconds.
  3. Add most of the remaining ingredients: Add the pureed beans and broth, remaining chicken broth, remaining beans, rotel, corn kernels, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a simmer.
  4. Simmer and add remaining ingredients: Cook for 15-30 minutes, stirring occasionally, then remove from heat and stir in the heavy cream and the shredded, cooked chicken.
  5. Serve with all of your fav toppings: Serve topped with sour cream, shredded cheese, chopped cilantro, sliced avocado, chopped green onion, thinly sliced jalapeno, and/or corn chips.

What goes with White Chicken Chili?

This recipe is really a one pot show. However, for some sides you can never go wrong with a classic cornbread, fresh fruit or a chopped salad.

How to thicken the Chili

This recipe is naturally thickened through the preparation and cooking process. The biggest contributor is the blended beans outlined in step 1. However, if you’d like the soup to be even thicker, remove some of the simmered beans from the pot and repeat Step 1.

How to make White Chicken Chili in the Crockpot?

To make this recipe in the slow cooker, add everything but the heavy cream to the crockpot. Ideally, you can use raw chicken breasts with this method. Optionally, you can also saute the onions, jalapenos and garlic before adding. Cook on low for 5-6 hours or on high for 3 hours. Remove the chicken and shred. Use a ladle to scoop out some of the beans and broth and place in the blender. Blend until smooth and return to crockpot. Add in the shredded chicken and heavy cream. Turn off the heat, add your favorite toppings and serve!

Creamy White Chicken Chili 1

Best White Chicken Chili

White chicken chili is a great comforting bean soup packed with flavor, chicken, beans, and veggies. With a thick and delicious chili with just the right amount of kick and your favorite toppings, you know you’re in for a soul-satisfying good meal!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course, Soup
Cuisine American
Servings 8
Calories 409 kcal

Ingredients
  

  • 3 cups Chicken, cooked and shredded (I like to use rotisserie)
  • 4 cups Chicken Broth
  • 1 can Cannelili beans, drained and rinsed
  • 1 can Northern Beans in White Chili sauce, undrained
  • 1 tbsp Salted Butter
  • 1 tbsp Olive Oil
  • 1 Medium Onion, finely diced
  • 2 jalepenos, stem, seeds and membranes removed
  • 4 Garlic Cloves, minced
  • 1 can Rotel
  • 1 cup Corn Kernels, fresh or frozen
  • Juice of 1 lime
  • 1 1/2 tsp Cumin
  • 1/2 tsp Ancho Chili Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/2 cup Heavy Cream

Toppings

  • Sour Cream
  • Shredded Cheese
  • Fresh Cilantro
  • Sliced Avocado
  • Chopped Green Onion
  • Thinly Sliced Jalepeno
  • Corn Chips

Instructions
 

  • Place 1 cup of the beans in a blender with ½ cup of the chicken broth and blend until smooth. Set aside.
  • Melt the butter and oil in a large dutch oven or other heavy pot over medium heat.
  • Add the onions and jalapeno, then saute until softened and the onions turn translucent, around 3-5 minutes. Add garlic and cook another 30 seconds.
  • Add the pureed beans and broth, remaining chicken broth, remaining beans, rotel, corn kernels, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a simmer.
  • Cook for 15-30 minutes, stirring occasionally, then remove from heat and stir in the heavy cream and the shredded, cooked chicken.
  • Serve topped with sour cream, shredded cheese, chopped cilantro, sliced avocado, chopped green onion, thinly sliced jalapeno, and/or corn chips.

Notes

  • Leftover rotisserie chicken works great for this recipe. If you don’t have cooked chicken already, you can add whole chicken breasts in step 4 above. Let the soup simmer until the chicken is done, then remove the chicken and shred, before adding it back to the soup with the heavy cream.
  • Slow cooker version: Use raw chicken breasts and add everything but heavy cream to the bowl of a slow cooker. I still like to saute the onions, jalapeno, and garlic first in a pan with the butter and olive oil before I add those. Cook on LOW for 5-6 hours or on HIGH for 3 hours. Remove the chicken and shred. Use a ladle to scoop some of the beans and broth into a blender and blend before stirring back into the soup with the shredded chicken and heavy cream.
  • This soup will keep in the fridge for 3-4 days. Or if you plan to make ahead and freeze, don’t add the heavy cream until after the soup is thawed and heated on the stovetop.
Keyword beans, chicken, chili, comfort, dinner, easy, easy dinner, fall, one pot, quick, weeknight, white chicken chili

Stay in the Know

With all of the eazy cooking updates.


48 Comments

  1. 5 stars
    What a fantastic alternative to the traditional chili! This dish was creamy and delicious. I never would have thought to blend the ingredients for a thicker base. Genius!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating