If you’re craving a comforting and flavorful meal that feels like a warm hug in a bowl, then you absolutely must try this White Chicken Chili Recipe. It’s creamy, packed with tender shredded chicken, hearty white beans, and just the right kick of spices, making it a perfect dish to cozy up with any day of the week. This recipe balances the rich creaminess with bold seasonings so beautifully, you’ll find yourself reaching for seconds without hesitation. Whether you’re new to chili or a seasoned pro, this White Chicken Chili Recipe will quickly earn a permanent spot in your recipe rotation.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in its simplicity and thoughtful ingredient choices. Each component adds a layer to the flavor profile and texture, creating a satisfying and well-rounded dish.
- 1 lb cooked chicken, shredded: Using cooked, shredded chicken ensures quick assembly and tender bites throughout the chili.
- 2 cans white beans, drained and rinsed: These add a creamy, hearty element and boost the protein and fiber content.
- 1 can corn, drained: Sweet corn kernels provide bursts of natural sweetness and color contrast.
- 1 onion, diced: Onion offers a fragrant base with a gentle bite that mellows as it cooks.
- 2 cloves garlic, minced: Garlic delivers warmth and depth, enhancing every savory note.
- 2 cups chicken broth: This keeps the chili nice and soupy while infusing extra flavor.
- 1 cup heavy cream: The cream softens the spices and creates that unbeatable silky texture.
- 1 tsp cumin: Cumin adds a smoky earthiness central to chili’s character.
- 1 tsp chili powder: Chili powder kicks up a mild heat and complexity.
- Salt and pepper to taste: Essential seasonings to brighten and balance all ingredients.
- Optional toppings (diced avocado, shredded cheese, cilantro): These fresh garnishes add creaminess, bite, and a pop of color when serving.
How to Make White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Begin by heating a large pot over medium heat and adding the diced onion and minced garlic. Cook them until they become translucent and fragrant, about 3 to 5 minutes. This step is key because it builds the flavorful foundation of the chili and softens the onions so they melt into the soup nicely.
Step 2: Combine the Main Ingredients
Next, add the shredded chicken, drained white beans, corn, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir everything together so the spices evenly coat the beans and chicken, starting to marry all those beautiful flavors. This is where your chili really begins to take shape.
Step 3: Simmer to Develop Flavor
Bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes, stirring occasionally. This simmering allows the spices to fully infuse the broth, the beans soften further, and the chicken absorbs those seasonings, turning into the soul of the dish.
Step 4: Add the Cream for Richness
After simmering, stir in the heavy cream and cook for an additional 5 minutes. This final step enriches the chili, giving it a luxurious, velvety consistency that elevates the texture and tones down any sharpness from the spices.
Step 5: Serve Hot and Garnished
Your White Chicken Chili Recipe is now ready to enjoy! Ladle it into bowls and top with your choice of diced avocado, shredded cheese, and fresh cilantro for added flavor, creaminess, and gorgeous presentation.
How to Serve White Chicken Chili Recipe
Garnishes
To truly bring this White Chicken Chili Recipe to life, don’t skip the garnishes. Creamy diced avocado adds a buttery softness that balances the spices, shredded cheese melts into the warm chili for extra indulgence, and fresh cilantro contributes a bright, herbal note that lifts every spoonful.
Side Dishes
This chili pairs wonderfully with crunchy tortilla chips or warm cornbread for dipping and extra comfort. A simple green salad with lime vinaigrette can also offer a refreshing contrast, making the meal vibrant and well-rounded without overshadowing the main dish.
Creative Ways to Present
For a fun twist, serve the chili in individual bread bowls or mini pumpkins during cold months—this creates a stunning presentation that’s perfect for cozy dinners or casual get-togethers. You can also layer chili with shredded cheese and crushed tortilla chips in a glass casserole dish for a hearty chili bake.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover White Chicken Chili Recipe into an airtight container and refrigerate. It will keep well for up to 4 days, making it an ideal make-ahead meal for busy weeknights.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently.
Reheating
Reheat your chili either on the stovetop over low-medium heat or in the microwave, stirring occasionally to ensure even warming. If it’s too thick after reheating, add a splash of chicken broth or water to loosen up the texture and keep it creamy.
FAQs
Can I use canned chicken instead of cooked shredded chicken?
While cooked shredded chicken gives the best texture and flavor, canned chicken can be used in a pinch. Just be sure to drain it well and adjust seasoning as canned varieties can be saltier.
Is this recipe spicy?
This White Chicken Chili Recipe is mildly spiced, thanks to cumin and chili powder. You can increase the chili powder if you enjoy more heat or add diced jalapeños for an extra kick.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or even a non-dairy milk like coconut milk for a lighter or dairy-free alternative, but keep in mind the texture and richness will be a bit different.
What type of white beans work best?
Cannellini or great northern beans are perfect for this chili. They hold their shape well while becoming creamy and absorb flavors beautifully.
Can I make this in a slow cooker?
Absolutely! Combine all ingredients except the heavy cream in the slow cooker and cook on low for 4-6 hours. Stir in the cream during the last 30 minutes of cooking to keep it creamy and fresh.
Final Thoughts
This White Chicken Chili Recipe is genuinely one of those dishes that feels like a gift to your taste buds and your soul. Its ease and versatility make it perfect for any occasion, whether a busy weekday dinner or a cozy weekend feast. I wholeheartedly encourage you to give it a try—you might just find your new favorite chili that warms you from the inside out.
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy and comforting White Chicken Chili combines tender shredded chicken with white beans, corn, and a flavorful blend of spices. Simmered to perfection and enriched with heavy cream, this dish offers a perfect balance of savory and mild heat, making it a delicious and hearty meal. Optional toppings like diced avocado, shredded cheese, and cilantro add freshness and texture for a satisfying bowl.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded
- 2 cans white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- Diced avocado
- Shredded cheese
- Cilantro
Instructions
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Main Ingredients: Stir in the shredded chicken, drained white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients evenly.
- Simmer: Increase the heat to bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes to allow flavors to meld and the chili to thicken slightly.
- Add Cream: Stir in the heavy cream to enrich the chili, and cook for an additional 5 minutes on low heat until heated through and slightly thickened.
- Serve: Ladle the white chicken chili into bowls and garnish with optional toppings like diced avocado, shredded cheese, and fresh cilantro. Serve hot for a comforting meal.
Notes
- For a spicier chili, add diced green chilies or cayenne pepper along with the spices.
- Use rotisserie chicken for a quick shortcut.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Always rinse canned beans and corn thoroughly to reduce sodium content.
- This chili can be stored in the refrigerator for up to 3 days and freezes well.
