White Chicken Chili

White chicken chili brings me back to a chilly fall afternoon when I wanted to make something warm and hearty and I decided to try a twist on traditional chili and as it simmered away on the stove, the cozy, savory aroma filled the whole kitchen and I couldn’t wait to curl up with a big bowl and enjoy it by the window watching the leaves fall.

Since then, this chili has become my favorite comforting meal when the weather gets cooler and I love the way the tender chicken, creamy beans, and mild spices come together in each spoonful and when I pile on the cheese, green onions, and fresh herbs, it feels like a big, warm hug in a bowl that always brings everyone to the table with excitement.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cooked shredded chicken – The heart of the chili, juicy and tender.
• White beans (like cannellini or great northern) – Make the chili hearty and creamy.
• Chicken broth – Forms the savory, flavorful base.
• Onion – Adds sweetness and depth.
• Garlic – Brings a rich, savory flavor.
• Green chilies – Add a mild, zesty kick.
• Corn – Gives a sweet pop of flavor and color.
• Ground cumin – Adds warm, earthy flavor.
• Ground coriander – Brightens and balances the spices.
• Cream cheese – Makes the chili creamy and rich.
• Lime juice – Adds a fresh, bright finish.
• Salt and pepper – Essential to bring everything together.
• Fresh cilantro and green onions – For topping and added freshness.
• Shredded cheddar cheese – Melts beautifully on top.

Tools You’ll Need

• Large pot or Dutch oven – For simmering everything together in one pot.
• Knife and cutting board – To prep veggies and shred chicken.
• Wooden spoon – Perfect for stirring as the chili simmers.
• Ladle – For serving big, generous bowls.
• Citrus juicer – To get every drop of lime juice.

Instructions

Step 1: Sauté the aromatics

I start by heating a bit of oil in a large pot over medium heat. I add the diced onion and cook until it’s soft and translucent. Then, I stir in the garlic and cook for about 30 seconds until fragrant.

Step 2: Add spices and chilies

I stir in the ground cumin, ground coriander, and green chilies, letting the spices toast a bit to bring out their flavor.

Step 3: Build the chili base

I pour in the chicken broth and bring it to a simmer. Then, I add the shredded chicken, white beans, and corn, stirring everything together.

Step 4: Add creaminess

I stir in the cream cheese until fully melted and smooth, making the chili creamy and rich.

Step 5: Season and finish

I add salt, pepper, and fresh lime juice to brighten everything up. I let it simmer for about 10-15 minutes so all the flavors meld together.

Step 6: Garnish and serve

I ladle the chili into bowls and top with shredded cheddar cheese, green onions, and fresh cilantro.

Tips

If you like extra heat, I sometimes add diced jalapeños or a pinch of cayenne. For an even thicker texture, mash a few of the beans before adding them to the pot. And if you want to make it even heartier, I love adding extra veggies like bell peppers or zucchini.

Ways to Serve

White chicken chili is delicious all on its own, but I also love serving it with warm cornbread, tortilla chips, or a simple side salad. It’s perfect for cozy family dinners, game day, or meal prep lunches throughout the week.

Frequently Asked Questions

Can I make white chicken chili in advance?

Yes! It actually tastes even better the next day after the flavors develop more.

Can I freeze white chicken chili?

Absolutely. Just let it cool completely, store in freezer-safe containers, and thaw before reheating.

Can I use rotisserie chicken?

Definitely! It’s a great time-saver and adds extra flavor.

See You in the Kitchen

I hope you give this white chicken chili a try! It’s a warm, comforting dish that’s always a hit in my house, and I’d love to hear what toppings or twists you add. Share your creations with me or leave a comment below!

Happy Cooking!

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