White Chicken Chili

Why make this recipe

White Chicken Chili is a warm, comforting dish that is perfect for any time of year. It is not only delicious but also easy to make. This chili offers a unique twist on traditional chili by using white beans and chicken instead of beef and kidney beans. It is a great option for those looking for something lighter but still hearty and filling. Plus, it’s a fantastic way to use up leftover chicken!

How to make White Chicken Chili

Ingredients

• 3 cups cooked (shredded chicken)
• 2 15-ounce cans white beans, drained and rinsed
• 2 cups chicken broth
• 1 4-ounce can diced green chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 4 ounces cream cheese (or ½ cup sour cream)
• 1 cup shredded cheddar or Monterey Jack cheese (optional)
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• Optional: 1 cup corn (frozen or canned), 2 tablespoons chopped cilantro, 1 (15-ounce) can white corn or hominy, hot sauce to taste

Directions

1. Add chopped onion and minced garlic to a large pot over medium heat.
2. Sauté until the onion is soft and translucent, about 4 minutes.
3. Add the cooked, shredded chicken to the pot.
4. Pour in the white beans and diced green chiles.
5. Add the chicken broth and stir to combine.
6. Sprinkle in the cumin, salt, pepper, and chili powder.
7. Bring everything to a gentle simmer and cook for 15 to 20 minutes.
8. Reduce the heat to low and stir in the cream cheese until it is fully melted and smooth.
9. If using shredded cheese, stir it in until melted.
10. Add lime juice and stir to combine.
11. Taste and adjust seasoning if needed.
12. Optional: Stir in corn, cilantro, hominy, or a dash of hot sauce.
13. Serve hot with your favorite toppings.

How to serve White Chicken Chili

White Chicken Chili is delicious on its own, but you can make it even better by serving it with your favorite toppings. Some great options are diced avocado, chopped cilantro, sour cream, tortilla chips, or shredded cheese. You can also serve it with warm bread or cornbread on the side for a complete meal.

How to store White Chicken Chili

You can store leftover White Chicken Chili in an airtight container in the refrigerator. It will last for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to let it cool completely before placing it in the freezer.

Tips to make White Chicken Chili

• Use rotisserie chicken for a quicker option.
• Adjust the spice level by adding more or less chili powder and hot sauce.
• For a creamier texture, blend part of the chili before serving.
• Add more veggies like bell peppers or zucchini for extra nutrition.

Variation

For a vegetarian version, you can use beans, corn, and vegetables as the main ingredients. Replace the chicken broth with vegetable broth and omit the chicken entirely.

FAQs

1. Can I use canned chicken in this recipe?
Yes, you can use canned chicken if you don’t have cooked chicken on hand.

2. Is this chili spicy?
The spice level is mild, but you can increase it by adding more chili powder or hot sauce.

3. Can I make this chili in a slow cooker?
Yes, you can cook it on low for 6-8 hours or high for 3-4 hours. Add the cream cheese during the last 30 minutes of cooking.

White Chicken Chili

A warm and comforting chili made with shredded chicken and white beans, perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 3 cups cooked (shredded chicken) Use rotisserie chicken for quicker preparation.
• 2 15-ounce cans white beans, drained and rinsed
• 2 cups chicken broth
• 1 4-ounce can diced green chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 4 ounces cream cheese (or ½ cup sour cream) For a creamier texture.
• 1 cup shredded cheddar or Monterey Jack cheese (optional) Stir in if desired.
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder Adjust for spice level.

Optional ingredients

• 1 cup corn (frozen or canned)
• 2 tablespoons chopped cilantro
• 1 15-ounce can white corn or hominy
• hot sauce to taste

Method

 

Preparation

1. Add chopped onion and minced garlic to a large pot over medium heat.
2. Sauté until the onion is soft and translucent, about 4 minutes.
3. Add the cooked, shredded chicken to the pot.
4. Pour in the white beans and diced green chiles.
5. Add the chicken broth and stir to combine.
6. Sprinkle in the cumin, salt, pepper, and chili powder.
7. Bring everything to a gentle simmer and cook for 15 to 20 minutes.
8. Reduce the heat to low and stir in the cream cheese until it is fully melted and smooth.
9. If using shredded cheese, stir it in until melted.
10. Add lime juice and stir to combine.
11. Taste and adjust seasoning if needed.
12. Optional: Stir in corn, cilantro, hominy, or a dash of hot sauce.
13. Serve hot with your favorite toppings.

Notes

Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Let it cool completely before freezing. For variations, you can make a vegetarian version using beans and vegetables instead of chicken.