White Chicken Chili

White Chicken Chili is a comforting and creamy dish that warms you up on chilly days. This recipe combines shredded chicken, green chilies, and corn in a rich broth enhanced with cream cheese, making it perfect for family dinners or game day gatherings. Whether you choose to whip it up on the stovetop or let it simmer in a Crock Pot, this easy chili is sure to impress with its delightful flavors and creamy texture.

Why You’ll Love This Recipe

• Quick and Easy: This White Chicken Chili can be made in about an hour, making it perfect for busy weeknights.
• Creamy Goodness: The addition of cream cheese gives the broth a luxurious creaminess that elevates the dish.
• Versatile Serving Options: Enjoy it as is or top it with lime wedges, diced avocado, and tortilla strips for added fun.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week or freeze portions for later.
• Crowd-Pleaser: With its mild spice level and satisfying ingredients, this chili appeals to a wide range of tastes.

Tools and Preparation

To create the best White Chicken Chili, having the right tools makes all the difference. Here’s what you’ll need:

Essential Tools and Equipment

• Large pot or Dutch oven
• Measuring spoons
• Wooden spoon
• Knife
• Cutting board
• Blender (optional)

Importance of Each Tool

• Large pot or Dutch oven: Ideal for simmering flavors together and ensures even cooking.
• Measuring spoons: Precision in measuring spices ensures balanced flavor.
• Blender (optional): Helps thicken the broth if desired by blending some beans smoothly.

Ingredients

This White Chicken Chili recipe is easy to make on the Stove Top or in the Crock Pot! The broth has the BEST creamy white broth with cream cheese, green chilies, corn, shredded chicken, and simple seasonings.

Spices

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes

Base Ingredients

• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth
• 1/3 cup half and half (half milk, half cream)

Main Components

• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 (4 oz.) cans mild green chilies (undrained)
• 1 ½ lbs. bone-in skinless chicken breast (see notes)
• Salt/Pepper

Final Touches

• 1 (15.25 oz.) can whole kernel sweet corn (drained; can substitute frozen corn)
• 8 oz. cream cheese (softened)
• Lime wedges
• Diced avocado
• Sour cream
• Tortilla strips
• Fritos
• Monterey or Pepper Jack cheese

How to Make White Chicken Chili

Step 1: Prepare the Seasonings

Combine all the spices—chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes—in a small bowl. Set aside.

Step 2: Sauté Vegetables

Melt butter in a large pot over medium heat. Add diced onions and jalapeno peppers; cook for 5 minutes until softened. Stir in minced garlic for another minute.

Step 3: Create the Base

Add flour to the pot and stir to coat vegetables. Cook for about 2 minutes until raw flour smell disappears.

Step 4: Add Liquids Gradually

Pour in chicken broth gradually while stirring continuously to avoid lumps. Follow with half and half using the same method.

Step 5: Thicken Broth (Optional)

If desired for a thicker consistency, reserve 1 heaping cup of drained beans. Blend this bean mixture with ½ cup broth until smooth. Return this mixture along with remaining whole beans to the pot.

Step 6: Combine Remaining Ingredients

Stir in seasonings mix, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil; then reduce heat to simmer gently for about 15 minutes uncovered.

Step 7: Cook Chicken

Season both sides of chicken breasts with salt and pepper before adding them along with corn into the pot. Let it simmer uncovered for another 15-20 minutes while stirring occasionally.

Step 8: Shred Chicken

Once cooked through, remove chicken breasts from pot and shred using two forks before returning them back into the chili.

Step 9: Incorporate Cream Cheese

Lower heat to low setting then stir in softened cream cheese until fully melted into chili.

Step 10: Final Taste Test

Taste your chili one last time and adjust seasonings as necessary before serving hot alongside cornbread!

How to Serve White Chicken Chili

Serving White Chicken Chili is an opportunity to get creative! This creamy and flavorful dish pairs well with a variety of toppings and sides that enhance its taste. Here are some delicious options to consider when serving your chili.

Toppings

• Lime Wedges: A squeeze of fresh lime adds brightness and acidity, balancing the richness of the chili.
• Diced Avocado: Creamy avocado provides a smooth texture and complements the spices in the chili.
• Sour Cream: A dollop of sour cream adds a tangy flavor that contrasts nicely with the heat from the jalapenos.
• Tortilla Strips: Crispy tortilla strips give a satisfying crunch that enhances each spoonful of chili.
• Fritos: These corn chips add both flavor and a unique texture, making your bowl of chili even more enjoyable.
• Shredded Cheese: Monterey or Pepper Jack cheese melts beautifully into the hot chili, adding richness and flavor.

Accompaniments

• Cornbread: This slightly sweet bread pairs perfectly with the spicy flavors of the chili, providing a comforting side.
• Rice: Serve the chili over rice for a heartier meal that soaks up all the creamy broth.

How to Perfect White Chicken Chili

To achieve the best White Chicken Chili, pay attention to these key tips. They will help you elevate this dish and impress your guests.

• Use Fresh Ingredients: Fresh vegetables and spices enhance flavor significantly compared to dried or old ingredients.
• Adjust Heat Levels: Customize the chili’s spiciness by adding more or fewer jalapenos or cayenne pepper based on your preference.
• Let it Simmer: Allowing the chili to simmer longer helps meld flavors together, resulting in a richer taste.
• Blend Some Beans: For a thicker consistency, blend a portion of the beans before adding them back into the pot. This creates a creamy texture without extra fat.
• Taste as You Go: Regularly tasting during cooking allows you to adjust seasonings for your desired flavor profile.
• Add Toppings Creatively: Experiment with different toppings like cilantro or diced red onions for added freshness and color.

Best Side Dishes for White Chicken Chili

White Chicken Chili pairs wonderfully with various side dishes that complement its rich flavors. Here’s a list of side dishes that make great companions for this delicious meal.

1. Cornbread: This classic side is sweet and fluffy, perfect for soaking up the creamy broth of your chili.
2. Rice Pilaf: Fluffy rice cooked with herbs provides an excellent base for serving your chili on top.
3. Garden Salad: A light salad with mixed greens and vinaigrette offers a refreshing contrast to the hearty chili.
4. Grilled Vegetables: Seasonal grilled veggies add smoky flavor and color to your meal while maintaining a healthy balance.
5. Baked Potatoes: Soft baked potatoes can be topped with leftover chili for an easy second meal option.
6. Quesadillas: Cheesy quesadillas are perfect for dipping into your chili, bringing extra cheesy goodness to each bite.
7. Guacamole and Chips: The creamy guacamole served with crunchy chips adds an extra layer of flavor alongside your chili.
8. Cilantro Lime Rice: Flavored rice brings zestiness that complements the savory notes in your White Chicken Chili beautifully.

Common Mistakes to Avoid

Making White Chicken Chili can be delightful, but there are common pitfalls to watch out for. Here are some mistakes to avoid:

• Overcooking the Chicken: Cooking chicken too long can make it tough. Monitor the simmering time closely and check for doneness early.
• Skipping the Seasonings: Neglecting spices can lead to bland chili. Always measure and add seasonings as directed to ensure rich flavor.
• Using Low-Quality Broth: A poor-quality broth can ruin the dish. Choose a flavorful chicken broth for a more delicious result.
• Not Shredding the Chicken Properly: Leaving large chunks of chicken will affect texture. Shred the chicken finely for even distribution throughout the chili.
• Ignoring Bean Preparation: Not draining beans properly may lead to a watery consistency. Drain and rinse canned beans before adding them to maintain thickness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the chili to cool before sealing to prevent condensation.

Freezing White Chicken Chili

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container, as liquids expand when frozen.

Reheating White Chicken Chili

• Oven: Preheat oven to 350°F (175°C), place in an oven-safe dish, cover with foil, and heat for 20-30 minutes.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
• Stovetop: Place in a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making White Chicken Chili:

Can I use ground chicken instead of shredded?

Yes, ground chicken works well! Just cook it thoroughly before mixing it into the chili.

What can I substitute for cream cheese?

You can use Greek yogurt or a dairy-free cream cheese alternative for a lighter option.

How spicy is this White Chicken Chili?

The level of spiciness depends on your jalapeno and any additional hot sauce used. Adjust these elements according to your taste preference.

Can I make this chili vegetarian?

Absolutely! Substitute shredded jackfruit or mushrooms for chicken and vegetable broth instead of chicken broth.

Final Thoughts

This White Chicken Chili recipe is not only easy to prepare but also incredibly versatile. It’s perfect for family dinners or meal prep. Feel free to customize it with your favorite toppings or add-ins like beans or extra vegetables. Enjoy making this comforting dish!

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White Chicken Chili

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• Author: Lara
• Total Time: 1 hour
• Yield: Serves 6

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Description

White Chicken Chili is a comforting dish that combines shredded chicken, vibrant green chilies, and sweet corn in a creamy broth. This hearty chili is enhanced with cream cheese for a velvety texture that warms you from the inside out. Perfect for family dinners or gatherings, it can be prepared on the stovetop or in a slow cooker for a convenient meal any day of the week. With just the right amount of spices to elevate its flavor profile, this dish is sure to become a favorite in your household. Serve it topped with fresh lime, creamy avocado, and crispy tortilla strips for an added crunch!

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Ingredients

Scale 1x2x3x

• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth
• ⅓ cup half and half
• 2 (15.5 oz.) cans cannellini beans (drained)
• 1 teaspoon hot sauce
• 2 (4 oz.) cans mild green chilies (undrained)
• 1 ½ lbs. bone-in skinless chicken breast
• 1 (15.25 oz.) can whole kernel sweet corn (drained)
• 8 oz. cream cheese (softened)
• Lime wedges
• Diced avocado
• Sour cream
• Tortilla strips
• Fritos
• Monterey or Pepper Jack cheese

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Instructions

1. Combine all the spices—chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes—in a small bowl. Set aside.
2. Melt butter in a large pot over medium heat. Add diced onions and jalapeno peppers; cook for 5 minutes until softened. Stir in minced garlic for another minute.
3. Add flour to the pot and stir to coat vegetables. Cook for about 2 minutes until raw flour smell disappears.
4. Pour in chicken broth gradually while stirring continuously to avoid lumps. Follow with half and half using the same method.
5. If desired for a thicker consistency, reserve 1 heaping cup of drained beans. Blend this bean mixture with ½ cup broth until smooth. Return this mixture along with remaining whole beans to the pot.
6. Stir in seasonings mix, hot sauce, and green chilies. Bring to a boil; then reduce heat to simmer gently for about 15 minutes uncovered.
7. Season both sides of chicken breasts with salt and pepper before adding them along with corn into the pot. Let it simmer uncovered for another 15-20 minutes while stirring occasionally.
8. Once cooked through, remove chicken breasts from pot and shred using two forks before returning them back into the chili.
9. Lower heat to low setting then stir in softened cream cheese until fully melted into chili.
10. Taste your chili one last time and adjust seasonings as necessary before serving hot alongside cornbread!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Stovetop or Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 900mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 75mg