If you’re craving something comforting and packed with flavor, this White Chicken Chili Recipe is an absolute game-changer. It blends tender chunks of chicken, creamy cannellini beans, and a perfectly spiced broth that warms you from the inside out. The velvety texture from the half and half combined with vibrant toppings like fresh jalapeño and cilantro will make every spoonful an experience you want to savor again and again. Whether it’s a chilly evening or a casual weekend dinner, this chili delivers heartiness and zest like no other.
Ingredients You’ll Need
The ingredients for this White Chicken Chili Recipe are simple yet essential; each contributes to the rich, creamy, and flavorful profile we all love. From aromatic spices to tender chicken and creamy beans, these components work in harmony to create the perfect bowl of chili.
- Olive oil: Used to sauté the chicken and vegetables, adding a subtle fruity richness.
- Boneless, skinless chicken breasts: The lean protein base that stays tender and juicy throughout cooking.
- Large onion: Provides sweetness and depth of flavor once caramelized.
- Salt: Enhances all the natural flavors in the chili.
- Ground cumin: Adds an earthy warmth that is signature to white chili.
- Chili powder: Brings a mild heat and complexity to the dish.
- Cayenne pepper: Delivers a subtle kick without overpowering the dish.
- Dried oregano: Offers a fragrant herbal note that balances the spices.
- Garlic cloves: Impart a pungent, aromatic quality that deepens flavor.
- Chicken broth: The savory liquid base that keeps the chili comforting and moist.
- Cannellini beans: Creamy beans that thicken the chili and add a delicate nuttiness.
- Chopped green chiles: Provide a slight tang and mild heat to brighten the chili.
- Half and half: Adds creaminess and softens the spices beautifully.
- Monterey Jack cheese: Melts on top to add gooey richness and subtle sharpness.
- Jalapeño pepper: Sliced fresh for an extra layer of heat and crunch at serving.
- Lime wedges: For squeezing over the chili to bring a fresh, zesty finish.
- Fresh cilantro: Chopped for a bright herbal garnish that complements the spices.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Beans
Start by mashing one can of cannellini beans until smooth. This simple step helps create a wonderfully thick and creamy texture in your chili without any heavy cream or flour, keeping it hearty but light.
Step 2: Sauté the Chicken and Vegetables
Heat olive oil in a large Dutch oven over medium heat. Toss in the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook everything together until the chicken loses its pink color and the onions become soft and fragrant. Adding garlic last, cook for just one more minute—this keeps the garlic’s aroma fresh and lively without it turning bitter.
Step 3: Build the Chili Base
Pour in the chicken broth and chopped green chiles, bringing the mixture to a boil. Once boiling, reduce the heat and add both the mashed beans and the remaining whole cannellini beans. Let it simmer gently for about 30 minutes. This slow simmer melds all those wonderful flavors together and tenderizes the chicken perfectly.
Step 4: Add Creaminess
Stir in the half and half and allow the chili to simmer for another 5 minutes. This step enriches the broth, giving the chili its signature creamy and dreamy texture while balancing the spices perfectly.
Step 5: Serve It Up
Your White Chicken Chili Recipe is now ready to serve! Ladle it into bowls and prepare for the fun part—the toppings.
How to Serve White Chicken Chili Recipe
Garnishes
Top your chili with a generous handful of shredded Monterey Jack cheese so it melts beautifully into the hot chili. Add sliced jalapeño for a spicy crunch, fresh cilantro for a burst of color and herbal freshness, and don’t forget a squeeze of lime to brighten every bite. These garnishes bring texture, color, and vibrant flavor contrasts that elevate the dish to a whole new level.
Side Dishes
Pair this White Chicken Chili Recipe with warm, crusty cornbread or tortilla chips for dipping. A simple green salad with a tangy vinaigrette can also provide a refreshing counterpoint to the creamy chili, balancing the meal out wonderfully.
Creative Ways to Present
For a fun twist, serve your chili inside hollowed-out bread bowls or with a topping bar that invites friends and family to customize their bowls with avocado, sour cream, or pickled onions. This makes the meal interactive and visually appealing, turning dinner into a special occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator for up to four days. The flavors actually deepen and improve as it sits, making it an even tastier meal the next day.
Freezing
This chili freezes beautifully. Portion out into freezer-safe containers and store for up to three months. Just be sure to leave room for expansion and avoid adding the cheese garnish until you’re ready to serve.
Reheating
To reheat, warm the chili slowly in a saucepan over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of chicken broth or water to loosen the consistency if it thickens too much during storage.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using pre-cooked rotisserie chicken can save time. Just shred the chicken and add it during the simmering stage after the broth is added.
Is this recipe spicy?
It has a gentle warmth from the chili powder, cumin, and a touch of cayenne, but you can easily adjust the heat by adding more jalapeños or cayenne pepper if you prefer it spicier.
Can I substitute the half and half with something else?
Yes, you can use heavy cream for a richer chili or a non-dairy milk like coconut milk or cashew cream for a dairy-free version, though it will slightly alter the flavor.
What beans work best in this chili?
Cannellini or Great Northern beans are ideal because they become soft yet hold their shape, contributing to the creamy texture you’re looking for in white chili.
How thick should the chili be?
You want it thick enough to coat your spoon but still pourable. Mashing one can of beans helps achieve that creamy, hearty consistency without it feeling too soupy or dry.
Final Thoughts
This White Chicken Chili Recipe is the perfect answer to those cravings for something cozy, flavorful, and genuinely satisfying. It’s simple enough for a weeknight dinner but impressive enough to share with friends. Give it a try, and I promise it will become one of your favorite go-to meals to warm your heart and soul.
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
Description
This White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, featuring tender chicken breasts, creamy cannellini beans, and a rich blend of spices simmered in low-sodium chicken broth. Finished with a splash of half and half and topped with Monterey Jack cheese and fresh garnishes, it’s perfect for a cozy dinner that serves a crowd.
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: Using a fork or potato masher, mash one can of cannellini beans until smooth. Set aside.
- Sauté Chicken and 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. Cook, stirring occasionally, until the chicken is no longer pink and the onions have softened. Stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Stir in the mashed beans along with the remaining two cans of whole beans. Simmer gently for 30 minutes, allowing the flavors to meld.
- Finish with Cream: Stir in the half and half, and continue simmering for another 5 minutes to warm through and add creaminess.
- Serve and Garnish: Ladle the chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and chopped fresh cilantro for added zest and color.
Notes
- For a spicier chili, add more jalapeño slices or additional cayenne pepper.
- Using low-sodium chicken broth helps control the salt level, but adjust seasoning to taste.
- The half and half can be substituted with heavy cream or a dairy-free alternative if desired.
- This chili freezes well—store in airtight containers for up to 3 months.
- To speed up the process, you can use rotisserie chicken instead of raw chicken breasts, adding it after sautéing the onions and spices.
