If you’re craving something cozy, satisfying, and bursting with subtle spice and creamy texture, this White Chicken Chili Recipe is exactly what you need. It’s a comforting dish that perfectly balances tender chicken, creamy beans, and just the right kick from green chiles and jalapeños. The addition of half and half gives it a luscious richness, while fresh lime and cilantro brightens every spoonful. This chili is more than just a meal; it’s a warm hug on a chilly day that can easily become your new weeknight favorite.
Ingredients You’ll Need
The ingredients in this White Chicken Chili Recipe are wonderfully simple but pack a flavorful punch. Each component plays a key role, whether it’s the aromatic spices that create depth, the beans that give creaminess and body, or the fresh garnishes that add brightness and a bit of heat.
- 1 tablespoon olive oil: The perfect start for sautéing and building flavor.
- 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes: Lean protein that absorbs spices beautifully.
- 1 large onion, chopped: Adds sweetness and texture as it softens during cooking.
- ½ teaspoon salt: Essential for bringing all flavors together.
- 2 teaspoons ground cumin: Gives a warm, earthy base note to the chili.
- 1 teaspoon chili powder: Adds a subtle kick and deep, smoky undertone.
- ¼ teaspoon cayenne pepper: Just enough heat to make things interesting without overpowering.
- 1 teaspoon dried oregano: Brings a hint of herbal brightness to harmonize the spices.
- 4 cloves garlic, finely chopped: Elevates every bite with its pungent, savory flavor.
- 32 ounces low-sodium chicken broth: Creates the flavorful, comforting liquid base.
- 3 (14.5 ounce) cans cannellini beans, drained and rinsed: Provides creamy texture and protein.
- 1 (4 ounce) can chopped green chiles: Adds mild heat and a touch of tangy freshness.
- ½ cup half and half: Brings silky richness that rounds out the chili perfectly.
- 1 cup shredded Monterey Jack cheese: Melts wonderfully on top for extra indulgence.
- 1 jalapeño pepper, sliced: For those who love an additional pop of spice and crunch.
- 1 lime, cut into wedges: The zesty finish that brightens every bowl.
- Fresh cilantro, chopped: Adds vibrant color and fresh herbal notes.
How to Make White Chicken Chili Recipe
Step 1: Mash Beans
Start by mashing one can of the cannellini beans until smooth—this step is the secret to creating that creamy, velvety texture that makes this chili feel so comforting and hearty. It’s such an easy trick that elevates the entire dish.
Step 2: Cook Chicken and Sauté Vegetables
Heat the olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook everything until the chicken is no longer pink, and the onions have softened and absorbed those spices. Then stir in the garlic and cook for one more minute to release its fragrant aromatics. This step is where the chili starts developing its complex, warm flavor profile.
Step 3: Simmer Chili
Pour in the chicken broth and the can of chopped green chiles. Bring the pot to a boil, then reduce the heat to a gentle simmer. Add the mashed beans along with the remaining whole beans. Let everything simmer together for about 30 minutes, giving time for all those flavors to meld into a delicious, comforting stew.
Step 4: Add Cream
Finally, stir in the half and half to add luscious creaminess to the chili. Simmer for five more minutes, just until heated through. This last step makes the dish unmistakably rich and smooth without overpowering its light, fresh flavors.
How to Serve White Chicken Chili Recipe
Garnishes
The toppings really bring this White Chicken Chili Recipe to life. A handful of shredded Monterey Jack cheese melted on top adds gooey indulgence. Bright slices of jalapeño bring fresh heat, while a squeeze of lime juice cuts through the richness and wakes up the palate. Finally, a sprinkle of fresh cilantro adds a burst of herbal brightness and a pop of color that makes each bowl irresistible.
Side Dishes
This chili pairs wonderfully with simple sides like cornbread, warm flour tortillas, or even a crisp green salad. The mild sweetness of cornbread complements the smoky, creamy chili perfectly, while tortillas make it easy to scoop up every last bite. If you want to keep things light, a refreshing salad with citrus dressing balances the warmth and richness of the chili beautifully.
Creative Ways to Present
Serve your White Chicken Chili in rustic bowls with plenty of colorful garnishes on the side so everyone can customize their own bowl. For a fun twist, ladle it into mini bread bowls or top individual servings with dollops of sour cream and avocado slices. It’s a flexible recipe that lends itself to a lovely presentation whether for a cozy family dinner or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili Recipe stores well in an airtight container in the refrigerator for up to three days. The flavors continue to meld and even improve after sitting for a bit, making it great for lunches or quick dinners later in the week.
Freezing
This chili freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep its delicious flavor and texture for up to three months—perfect for meal prep or busy nights when you want something ready to reheat.
Reheating
When you’re ready to enjoy your chili again, reheat it gently on the stove over low heat or in the microwave, stirring occasionally until heated through. If it seems a bit thick after refrigeration or freezing, just add a splash of chicken broth or water to reach your preferred consistency.
FAQs
Can I use rotisserie chicken for this White Chicken Chili Recipe?
Absolutely! Using rotisserie chicken can save time. Just shred the cooked chicken and add it during the simmering stage. It won’t have quite the same flavor base from browning raw chicken but still makes for a delicious shortcut.
Is this recipe spicy?
This White Chicken Chili Recipe has a mild to moderate heat level, thanks to the combination of chili powder, cayenne, and green chiles. You can easily adjust the heat by adding more jalapeño slices or cayenne pepper if you love extra spice, or reduce them for a gentler flavor.
Can I substitute the half and half?
Yes, you can use heavy cream for an even richer chili or whole milk for a lighter version. For dairy-free options, coconut milk can work and adds a slight sweet undertone, but this will subtly change the flavor profile.
What type of beans work best?
Cannellini beans are ideal for their creamy texture and mild flavor, but Great Northern beans are a great substitute if you prefer. The key is to drain and rinse them well for the best texture and to avoid excess salt.
Can I make this recipe in a slow cooker?
Yes, you can adapt the White Chicken Chili Recipe for a slow cooker by browning the chicken and onions first in a pan, then transferring all ingredients (except half and half and cheese) to the slow cooker. Cook on low for 4-5 hours, then stir in the half and half near the end and sprinkle with cheese when serving.
Final Thoughts
There’s something truly special about this White Chicken Chili Recipe that makes it a keeper. It’s comforting yet fresh, creamy yet light, and straightforward enough to whip up any night of the week. I hope you’ll give it a try and find it as delightful and versatile as I do—perfect for sharing with family or savoring as a cozy solo meal. Enjoy every spoonful!
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 White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender chicken, white beans, and subtle heat from green chiles and jalapeños. It’s a hearty and comforting dish perfect for chilly nights, garnished with fresh cilantro, lime wedges, and melted Monterey Jack cheese.
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 and Garnishes
- 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 thoroughly until smooth to create a creamy texture that will thicken the chili.
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Sauté until the chicken is cooked through and no longer pink. Stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer Chili: Stir in the chicken broth and chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans and the remaining whole cannellini beans. Let the chili simmer gently for 30 minutes to blend the flavors.
- Add Cream: Stir in the half and half and continue to simmer the chili for another 5 minutes to achieve a creamy consistency.
- Serve: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and freshly chopped cilantro for added flavor and freshness.
Notes
- For a spicier chili, keep the seeds in the jalapeño or add more cayenne pepper.
- If you prefer a thicker chili, mash more beans or reduce the broth slightly.
- Use low-sodium chicken broth to control the salt level in the dish.
- This chili can be made ahead and reheated; flavors deepen after resting.
- Serve with cornbread or tortilla chips for a complete meal.
