White Chicken Chili (BEST EVER!) - Cooking Classy (2024)

Flavorful White Chicken Chilimade with hearty beans, tender chicken, and a rich and creamy broth. It’s a lighter alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too.

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My Favorite White Chicken Chili Recipe

We’ve all made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices but have you tried the white chicken chili version yet? This version is perfect for people who prefer chicken over beef, or anyone who wants a creamier soup that is packed with protein.

White chicken chili is one of my favorites because it’s so easy to make—especially for busy weeknights. It’s easy to keep the ingredients on hand (lots of cans or longer lasting fridge and pantry staples) so that you can make this crowd-pleaser at the drop of a hat. I love using a rotisserie chicken to make it even faster!

Want to see how to make this chili recipe? Watch the video!

This is a recipe you’ll want to be making year round, even as it starts to get warm outside. The chili itself is delicious, but each person can make it their own with toppings they love.

You’ll love the way the flavors of this chili blend together, those tender pieces of chicken and that creamy broth. It tastes far different from the classic chili but it’s a welcome change. Everyone loves this soup!

And it’s just that much better when you load on the toppings. Who wouldn’t love the addition of fresh avocado slices, crunchy tortilla chips, flavorful cheese and fresh cilantro? Bring on those toppings!

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What Ingredients go into White Chicken Chili?

  • Chicken -I prefer rotisserie chicken but left-over cooked chicken will work great too.
  • Garlic and onion– these aromatics adds lots of flavor here. Use fresh minced garlic.
  • Chicken broth – for even more flavor try this soup with a homemade broth.
  • Green chilies – be sure to buy the mild kind unless you like heat.
  • Cumin, Paprika, Oregano & Coriander – these creates the perfect blend of spices here.
  • Cannellini Beans – great northern beans will work great too.
  • Frozen Corn – canned corn will work too, I just never have cared for the flavor.
  • Neufchatel cheese– cream cheese will work great too. I usually use Philadelphia but the store was out.
  • Lime – be sure to use fresh lime not the bottled stuff here.
  • Cilantro – feel free to add more to taste.
  • Desired toppings – I like to add avocado, tortilla chips, and cheese.

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How do You Make the Best White Chicken Chili?

  • Heat olive oil in a 6 quart enameled Dutch oven over medium-high heat.
  • Add onion and saute 4 minutes.
  • Add garlic and saute 30 seconds longer.

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  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
  • Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

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  • Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup.
  • Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

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  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

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The Trick For A Creamy White Bean Chicken Chili

You’ll notice there’s a step in the recipe that instructs you to process some of the Cannellini beans with some of the soup broth. I saw this once while I was watching Giada making a soup on Food Network. She added some pureed Cannellini beans to give the soup a creamy texture without adding too much dairy or thickening with flour.

I thought that idea would be perfect to make this white bean chicken chili extra creamy so I decided to adapt that method and I loved it (if you don’t have a food processor or just don’t want to have to clean a food processor then yes, you could just add all the beans in whole).

When should I make White Chicken Chili?

This chili is a fast and easy option for busy fall and winter weeknights. The crock pot option makes it even easier. It’s a comforting soup that is perfect for Halloween, football Sundays, or any other cozy gathering.

Can I Make White Chicken Chili in a Crockpot?

Yes, this White Chicken Chili can also be made in a crockpot. To do so:

  • Use 1 lb. raw chicken breasts and add them at the beginning with broth, spices, chilies.
  • Finely mince the onions or saute first with garlic before adding to crockpot so they don’t end up crunchy.
  • Cook on high 3 hours or low 5 – 6 hours (or until chicken is cooked through) then remove chicken, add softened light cream cheese and cook until melted.
  • Stir in pureed bean mixture, beans, corn, shredded chicken, lime and cilantro. Heat through.

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My White Chicken Chili is a Top Rated Recipe!

I first shared this in May 2013 and since then it’s become a reader favorite! Please try it for yourself and rate the recipe below I love to hear your feedback!

White Chicken Chili Made with Rotisserie Chicken for an Easier Option

Note that when I first shared this I used chicken breasts, but after many years of perfecting the recipe I’ve realized rotisserie chicken or left-over chicken (either of which are added at the end) are a better option here. It’s easier, has more flavor, and you won’t end up with dry chicken breasts.

More Delicious Chili Recipes You’ll Love!

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White Chicken Chili

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This White Chicken Chiliis hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Watch the video

Servings: 6 servings

Prep15 minutes minutes

Cook35 minutes minutes

Ready in: 50 minutes minutes

Equipment

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

  • Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well.Simmer 5 - 10 minutes longer.

  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes

  • *Recipe updated to use pre-cooked shredded chicken (previously used 1 lb raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.
  • **If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.

Nutrition Facts

White Chicken Chili

Amount Per Serving

Calories 383Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 77mg26%

Sodium 525mg23%

Potassium 516mg15%

Carbohydrates 35g12%

Fiber 8g33%

Sugar 5g6%

Protein 33g66%

Vitamin A 560IU11%

Vitamin C 8.4mg10%

Calcium 166mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: white chicken chili

Author: Jaclyn

Recipe first shared May 2013, photos have been updated.

White Chicken Chili (BEST EVER!) - Cooking Classy (2024)

FAQs

What is the difference between chili and white chili? ›

Regular chili has a rich base of red chilies (or chili powder) and sometimes tomato, while white chili calls for green chilies. We use canned Hatch green chilies, white beans, and tender shredded chicken to make our white chili recipe. It tastes quite different from red chili but is just as delicious!

Why is my white chicken chili watery? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

How do you thicken white chicken chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

How do you tone down spicy white chicken chili? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top.

Why do you put white vinegar in chili? ›

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

Is brown sugar or white sugar better in chili? ›

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

What can I use to thicken up white chicken chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

What can I add to white chicken chili to thicken it? ›

From the Editor
  1. Use a cornstarch slurry: Mix together equal parts cornstarch and cold water, then stir it into the chili.
  2. Simmer the chili longer: The longer you simmer the chili, the thicker it will be. ...
  3. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.
Oct 19, 2023

How do you make chili taste better? ›

How to Give Chili a Flavor Boost
  1. Add something acidic. ...
  2. Try to identify what about your chili is boring. ...
  3. Add tomato paste. ...
  4. Drop in some chocolate. ...
  5. Embrace pickling liquid. ...
  6. Stir in some molasses.

Does tomato paste make chili thicker? ›

Tomato paste. This is probably the easiest and maybe most common addition to add thickness to a chili recipe. Tomato paste is super thick and not only adds texture but adds a richer and deeper flavor to chili.

Is it better to use cornstarch or flour to thicken chili? ›

Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you're using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili.

Why do you put cornmeal in chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Should I put honey in my chili? ›

The sweet taste offsets some of the spice. I was reluctant to make this because I thought the combination of cinnamon and honey would be bad but it was outstanding. My family has asked me to make this again but to turn up the heat. Excellent chili recipe.

Should you add sugar to chili? ›

Why is sugar used in this chili recipe? Sugar is used to cut the acidity of the tomatoes used in my homemade chili recipe. Using a small amount of sugar balances the flavors which in turn creates a smoother and richer taste overall.

Why does my chili taste bland? ›

It might need salt. If there's not enough salt it will taste flat. Or maybe more chili powder. I little Cayenne is always good unless you are feeding children or very sensitive people.

What is the meaning of white chili? ›

White chili is a delicious variation of classic chili, featuring chicken or turkey and white beans in a savory broth base instead of the typical kidney beans and tomato base.

What are the two types of chilli? ›

While too many classifications can confuse, here is a simple way to segregate red chillies based on their color and pungency.
  • Regular chili with medium color, medium pungency.
  • Red hot chili with high color and high pungency.
  • Kashmiri chili with very high color and low pungency.

Are white chillies hot? ›

The White Ghost Pepper, also known as Bhut Jolokia, is one of the hottest chilli peppers in the world. Its heat level ranges from 800,000 to 1,041,427 Scoville Heat Units (SHU), making it about 400 times hotter than Tabasco sauce!

What is the difference between red and white chili? ›

Beans: A classic red chili usually has red beans going on (pinto or chili beans), whereas a white chili will showcase paler varieties, such as great norther, cannellini, or butter beans, for example.

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