White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2024)

This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.

It is no secret that I am a chili lover, but this white chicken chili really conquered my heart! Other chili recipes I love are my Turkey Chili, Sweet Potato Chili, Pumpkin Chili and Double Chocolate Chili.

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (1)

Yes, soup season is coming to an end, Super Bowl is long gone and everybody is excited for summer grilling and dining alfresco.

But I just couldn’t wait to share this White Chicken Chili recipe with you! Plus, if you’re anything like me, chili is an all year round dish. After all, that’s what air conditioning is for, amirite?

Whether you are eating it on a chilly winter night, on a rainy spring day, or in the middle of the summer, this is one of those dishes that not only warms your body but also comforts your soul!

It has quickly become my family’s favorite chili, and is a recipe I learned by heart from making it over and over again.

Table of Contents hide

What is White Chicken Chili?

Ingredients

How to Make White Chicken Chili

Olivia’s Tips

What to Serve with White Chicken Chili?

Toppings

Frequently Asked Questions

White Chicken Chili

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2)

What is White Chicken Chili?

White Chicken Chili is a soup made with white beans, chicken and green chiles.

Unlike traditional chili, which has a tomato base, white chicken chili has a creamy base that can be made with cream, cream cheese or by simply puréeing some of the white beans.

If you have never tried white chicken chili, oh boy, you are in for a treat!

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (3)

Ingredients

To make white chicken chili, you will need:

  • Chicken I like using chicken breasts to make this chili, but you can use boneless, skinless chicken thighs if you prefer.
  • Onion and Garlic – Also known as “the aromatics”. They are the flavor foundation of this dish, along with the chiles.
  • Green Chiles – I use canned mild green chiles, but you can use the hot kind if you like more heat. If you can’t find the canned chiles, you can use salsa verde instead.
  • Beans – Any type of white beans work here. Cannellini, Navy Beans or Great Northern Beans.
  • Corn – Fresh, canned or frozen. No need to defrost if using frozen!
  • Chicken Broth or Chicken Stock – Store bought or homemade. If buying store bought, get the lower sodium kind.
  • Cream Cheese – Make sure your cream cheese is at room temperature and cubed. That will make it easier to incorporate it into the chili!
  • Heavy Cream – For even more creaminess! Yum! 😋
  • Lime – A squeeze of lime juice gives this chili a little tang and helps balance the richness from the cream cheese and heavy cream.
  • Oil – We’ll use olive oil to sauté the aromatics.
  • Spices and Herbs – I like to flavor my chicken chili with chili powder, dried basil, dried oregano and a pinch of cayenne pepper.
  • Salt and Black Pepper
White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (4)

How to Make White Chicken Chili

There are many white chicken chili recipes out there, each with its own spin on this not-so-classic classic. But I personally think this one is the winner!

It is not spicy (unless you want it to be), but has lots of flavor! And it’s perfectly creamy thanks to both cream cheese and heavy cream.

No, it is not a low calorie recipe, but it’s okay to indulge in something delicious every now and then! You deserve it! ♥️

Recommended tools and equipment: Dutch Oven.

  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (5)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (6)

Here’s how I make this white chicken chili recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Sauté the aromatics and cook the chicken.

  • Sauté the onion, garlic and green chiles in olive oil.
  • Pour in the broth and add the spices, herbs, salt and pepper. Add the chicken breasts and cook until they are cooked through and no longer pink.
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (7)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (8)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (9)
  • White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (10)

Step 2: Shred the chicken.

  • Remove the cooked chicken from the pot and shred using two forks, or – my favorite method – using a hand or stand mixer.
  • Return the shredded chicken to the pot.

Step 3: Cook the white chicken chili!

  • Stir in the beans, corn and cream cheese.
  • Cook until the cream cheese melts.
  • Pour in the heavy cream and the lime juice.
  • Cook until the chili is thickened to the desired consistency. If you’d like your white chicken chili super thick, use the back of a wooden spoon to mash some of the beans against the sides of the pot. That will help thicken the chili!
  • Taste and adjust salt and pepper.
  • Serve with desired toppings!

Olivia’s Tips

  • Want to save some time? You can make this chili with shredded rotisserie chicken and skip cooking the chicken breasts.
  • This recipe is also a great way to use leftover turkey from Thanksgiving and/or Christmas!
  • To make this recipe dairy-free, omit the cream cheese and heavy cream, and add an extra can of white beans, puréed. The starch from the beans will thicken the chili.
White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (11)

What to Serve with White Chicken Chili?

This chili goes great with some tortilla chips, crackers, cornbread, garlic bread or even rice!

Toppings

Half the fun of eating chili is topping it with yummy things!

Here are some of my favorite toppings:

  • Diced avocados
  • Sliced jalapeños and/or sliced red onions
  • Sour Cream – because there’s no such thing as too much creaminess!
  • Shredded Cheddar or Monterrey Jack cheese
  • Cilantro or green onions
  • Lime wedges
  • Tortilla strips
White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (12)

Frequently Asked Questions

Can I make White Chicken Chili in the Slow Cooker?

Absolutely! Sauté the aromatics and green chiles in olive oil, on the stove, then transfer to the slow cooker and add all the remaining ingredients (minus the cream cheese, lime juice and heavy cream). Cook for 8 hours on low or 3-4 hours on high.

Then, shred the chicken and return to the pot with the cream cheese and heavy cream. Cook on high for 15-20 minutes. Stir in the lime juice and serve!

Can I make it ahead?

Yes, this chili can be made ahead and refrigerated for up to 4 days!

Can I freeze it?

Yes you can freeze white chicken chili (for up to 3 months), but save the cream cheese and heavy cream to add after the chili is thawed and reheated.

How do I reheat it?

If your white chicken chili is frozen, defrost in the fridge overnight. Then, reheat in a Dutch Oven (or large pot), over medium-low heat. You might need to add a little more heavy cream or broth to bring it back to the original consistency!

More Chicken Recipes

  • Chicken Paprikash
  • Chicken Stroganoff
  • Creamy Chicken and Rice Soup
  • Brazilian Chicken and Rice Soup
  • Slow Cooker Chicken Tortellini Soup

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (13)

White Chicken Chili

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

author: Olivia Mesquita

course: Main Course

cuisine: American

This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.

No ratings yet

Print Recipe Pin Recipe Rate Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans green chiles, mild, hot or a combination
  • 4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, (optional)
  • Salt and freshly ground pepper, to taste
  • 2 pounds chicken breasts
  • 2 (14-ounces) cans white beans (such as Navy, Cannellini or Great Northern Beans), drained
  • 1 cup sweet corn, (fresh, canned or frozen)
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Juice of half a lime

Equipment

Instructions

  • In a large Dutch Oven or heavy bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute, or until the garlic is fragrant. Then, add the green chilies and cook for a minute or two, so the extra water can evaporate.

  • Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 – 15 minutes.

  • Remove the chicken from the pot and shred. Return to the pot, along with the beans, corn and cream cheese. Cook over medium heat, until the cream cheese melts and incorporates into the chili.

  • Stir in the heavy cream and lime juice. Cook until thickened to the desired consistency. For a thicker chili, use the back of a wooden spoon to smash some of the beans against the sides of the pot. The released starch will help thicken the chili further.

  • Taste and adjust seasoning as needed.

  • Serve with the desired toppings!

Notes

Storage and Freezing

White Chicken Chili will keep in the fridge for up to 4 days.

If you wish to freeze it, skip adding the cream cheese and heavy cream. Without the dairy, it can be frozen for up to 3 months. Thaw overnight in the fridge, reheat and add the cream cheese and cream.

Reheating

Reheat this chili on the stovetop, over medium-low heat, adding more liquid if needed to bring it back to the original consistency.

Toppings Suggestions

  • diced or sliced avocados
  • sliced jalapeños and/or sliced red onions
  • sour cream
  • tortilla strips
  • lime wedges
  • cilantro or scallions

Nutrition

Calories: 475kcal, Carbohydrates: 36g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 776mg, Potassium: 1075mg, Fiber: 12g, Sugar: 3g, Vitamin A: 833IU, Vitamin C: 24mg, Calcium: 148mg, Iron: 4mg

Author: Olivia Mesquita

Course: Main Course

Cuisine: American

White Chicken Chili Recipe (So Creamy!) - Olivia's Cuisine (2024)

FAQs

What is the difference between chili and white chili? ›

There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.

What is the secret to amazing chili? ›

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

How can I make my white chicken chili less spicy? ›

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. Photo by Meredith.

Why is white chicken chili considered chili? ›

It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup.

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.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What chili does Bobby Flay always use? ›

Calabrian chilis

There's one spicy ingredient that pops up more often than not in Bobby Flay's recipes. Calabrian chilis are the unique red chili Bobby Flay constantly uses on "Beat Bobby Flay."

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Why is my white chicken chili watery? ›

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

How do you thicken white chili? ›

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

How much cornstarch to thicken white chicken chili? ›

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

How do you thicken white chicken chili without cornstarch? ›

How do you thicken chili without cornstarch? Adding quick oats to the chili is a healthy alternative to cornstarch and all-purpose flour. Add a tablespoon of quick oats to the chili and cook on medium-high heat. In about 3 minutes of cooking, they will absorb the excess liquid, giving you a thick, hearty chili.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What is white chili made of? ›

White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.

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!

References

Top Articles
Latest Posts
Article information

Author: Rob Wisoky

Last Updated:

Views: 5826

Rating: 4.8 / 5 (68 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Rob Wisoky

Birthday: 1994-09-30

Address: 5789 Michel Vista, West Domenic, OR 80464-9452

Phone: +97313824072371

Job: Education Orchestrator

Hobby: Lockpicking, Crocheting, Baton twirling, Video gaming, Jogging, Whittling, Model building

Introduction: My name is Rob Wisoky, I am a smiling, helpful, encouraging, zealous, energetic, faithful, fantastic person who loves writing and wants to share my knowledge and understanding with you.