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White Chicken Chili Recipe
By Jennifer
I love making white chicken chili because it is warm, creamy, and full of comforting flavors.
I enjoy how quickly it comes together, especially on busy days when I still want a homemade meal.
This dish is perfect for cold nights when you want something cozy but not too heavy. I often make it when friends visit because it feels comforting and welcoming.
You can enjoy it with warm bread, soft tortillas, or even a simple bowl of rice. I like how the flavors become even better as it sits, making leftovers taste amazing.
If you’re craving something creamy, spicy, and filling, this recipe is exactly what you need. I’m excited to share it with you so you can enjoy the same comfort in your kitchen.
Quick Recipe Info Table
| Category | Details |
|---|---|
| Calories | ~320 per serving |
| Protein | ~28g |
| Carbs | ~30g |
| Fats | ~10g |
| Gluten-Free | Yes |
| Dairy-Free | No |
| Vegan | No |
| Low-Carb | Moderate |
| High-Protein | Yes |
Why You’ll Love This Recipe
• It is creamy, warm, and incredibly comforting.
• It is very easy to make, even for beginners.
• It uses simple ingredients that are easy to find.
• It is high in protein and keeps you full.
• It is mild but can be made spicy if you like heat.
• Leftovers taste even better the next day.
Ingredients to Make White Chicken Chili
White chicken chili needs simple pantry ingredients that blend into a creamy and flavorful dish. I like how each ingredient adds something special to the final taste.
• Chicken breast (2 cups cooked and shredded)
It gives the chili its protein and hearty base. Shredded chicken blends perfectly with the creamy broth.
• White beans (2 cans, drained)
They make the chili thick and filling. They also absorb all the flavors beautifully.
• Chicken broth (3 cups)
This creates the main liquid base. It also adds depth and savory flavor.
• Green chilies (1 can)
They add mild heat and tang. I love how they brighten the taste without being too spicy.
• Onion (1 medium, chopped)
It gives the chili a sweet, aromatic flavor. It also builds a nice base for the seasonings.
• Garlic (3 cloves, minced)
It adds warmth and depth. Chili always tastes better with garlic.
• Corn (1 cup)
This adds sweetness and color. It also gives a soft crunch to the chili.
• Cream cheese (4 oz)
It makes the chili creamy and rich. It melts in the pot and blends perfectly.
• Spices: cumin, paprika, salt, pepper, oregano
These spices add warmth and body. Each one makes the chili taste balanced and flavorful.
Steps to Make White Chicken Chili
This recipe is easy and fun to make because the steps flow smoothly. I like how quickly everything comes together once you start cooking.
Step 1: Sauté the aromatics
Heat a pot with a little oil and add the chopped onions. Cook until they turn soft, then add garlic and stir until fragrant.
Step 2: Add the chicken, beans, broth, and chilies
Add shredded chicken, white beans, chicken broth, and green chilies. Stir everything gently so all the flavors mix together.
Step 3: Add spices and simmer
Add cumin, paprika, oregano, salt, and pepper to the pot. Let the chili simmer so the flavors blend and the broth thickens.
Step 4: Add cream cheese
Stir in the cream cheese and allow it to melt slowly. This will make the chili creamy and smooth.
Step 5: Mix, adjust, and serve
Mix everything well and taste to adjust seasoning. Serve warm with your favorite toppings.
Serving Suggestions
You can serve white chicken chili with warm tortilla chips because they add a perfect crunchy bite.
I also like pairing it with soft dinner rolls because they soak up the creamy broth so well.
This chili tastes great with shredded cheese or avocado on top for extra flavor.
You can also add fresh cilantro or lime to brighten the taste.
If you want a heartier meal, serve it with steamed rice because it makes the dish more filling. You can even enjoy it with cornbread for a classic cozy pairing.
Meal Prep Tips: Can We Make White Chicken Chili in Advance?
Yes, you can make this chili in advance because it stores very well. The flavors even get stronger and better after sitting.
You can cook the full pot, let it cool, and store it in airtight containers. I like dividing it into meal-sized portions for easy reheating.
If making ahead, add the cream cheese on the day of serving so the texture stays smooth. You can also freeze the chili without dairy and add it later.
Tips and Tricks
Use rotisserie chicken if you want to save time because it shreds quickly. You can also cook chicken fresh if you prefer stronger flavor.
Add a little cornstarch slurry if you want a thicker chili. This works well when you prefer a stew-like texture.
Adjust the spice by adding jalapeños or extra green chilies. You can keep it mild by sticking to the original recipe.
Variations of White Chicken Chili
You can make a spicy version by adding jalapeños or crushed red pepper. This gives the chili a bold kick while keeping it creamy.
For a lighter version, use low-fat cream cheese or skip the cheese and add more chicken broth. It keeps the chili flavorful but less rich.
You can also make a bean-free version if you prefer fewer carbs. Just add extra chicken or corn to maintain a hearty texture.
For a smoky flavor, add a pinch of smoked paprika or chipotle powder. It gives the chili depth and a slightly smoky taste.
You can turn it into a slow-cooker version by combining all ingredients except cream cheese in a slow cooker. Add the cream cheese at the end for a smooth, creamy finish.
Storage Instructions
Store the chili in airtight containers once it cools completely. This helps keep it fresh and safe to eat.
It stays good in the fridge for up to 4 days. The flavors get even better as it sits.
You can also freeze it for up to 2 months. Leave a little space in the container because the liquid expands.
Thaw it in the fridge overnight before reheating. This helps keep the texture smooth and creamy.
Can We Reheat White Chicken Chili?
Yes, you can reheat this chili easily because it warms up well. The creamy texture stays delicious after reheating.
Reheat it on the stovetop over low heat and stir often. This prevents the dairy from separating.
You can also heat it in the microwave in short intervals. Stir between intervals so the heat spreads evenly.
If it gets too thick while reheating, add a splash of broth or milk. This brings back the perfect creamy consistency.
Recipe FAQs
Can I use leftover chicken?
Yes, you can use leftover chicken because it shreds easily and blends well. It also saves time when you need a quick meal.
Can I make it dairy-free?
You can replace cream cheese with coconut milk for a creamy texture. It changes the flavor slightly but still tastes great.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well because they stay tender. They also add extra richness to the chili.
Can kids eat this chili?
Yes, it is mild and creamy unless you add extra spice. You can keep it gentle by using fewer chilies.
Can I make it thicker?
You can mash some beans or add a cornstarch slurry. Both options make the chili thicker and creamier.
Conclusion
White chicken chili is warm, creamy, and perfect for cozy meals. It is simple to make and uses easy ingredients.
You can adjust it to fit your taste with different spices and toppings. I love how it works for weeknights, gatherings, or meal prep.
If you want a comforting dish that feels homemade and hearty, this recipe is a great choice. I hope you enjoy making it as much as I do.
