White Chicken Chili
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Looking for a cozy, comforting meal that comes together quickly and delivers big flavor? This White Chicken Chili is the answer! It’s creamy, hearty, and just a little bit spicy, perfect for those chilly evenings when you want something warm and satisfying in your bowl.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make White Chicken Chili
- White Chicken Chili FAQ
- More Soup and Stew Recipes
With just 15 minutes of prep and 15 minutes of simmer time, this recipe is a weeknight lifesaver. It leans on pantry staples like canned green chiles, white beans, and spices, while cream cheese and a splash of cream give it that luscious, velvety texture you’ll crave again and again.
Here’s Why You’ll Love This Recipe
- This recipe is quick and easy, ready in just 30 minutes from start to finish.
- It’s family-friendly with a mild level of heat and easy ways to adjust the spice.
- You can make it ahead of time or freeze it, making it perfect for meal prep.
- It’s creamy and rich without feeling too heavy, a delicious alternative to traditional Chili con Carne.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Oil: For sautéing and building the flavor base.
- Onion: Adds savory depth and sweetness.
- Chili powder: Brings warm, smoky spice.
- Garlic powder: For a mellow, savory background note.
- Ground cumin: Adds earthy warmth.
- Dried oregano: Lends herbal complexity.
- Kosher salt: Enhances all the other flavors.
- Ground black pepper: A touch of mild heat.
- Diced green chiles (with juice): Brings tangy, mild heat and lots of flavor.
- Cream cheese: Makes the chili creamy and rich.
- Chicken stock: The flavorful liquid base.
- White beans: Hearty and creamy, they help thicken the chili.
- Cooked chicken: Use shredded or chopped, it’s the star protein here.
- Cream: Adds a final touch of richness.
Optional Garnishes
- Corn kernels (I love using about 1 cup frozen super sweet white corn)
- Sharp white cheddar, shredded
- Sour cream
- Fresh cilantro leaves
- Sliced avocado
- Fresh lime wedges
- Corn chips, Cornbread, or Cornbread Muffins
In Photos: How To Make White Chicken Chili
Step 1: Sauté
Start by heating oil in a large pot over medium heat until shimmering. Add the chopped onion, chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir frequently and sauté until the onion becomes translucent, about 5 minutes.
Step 2: Add Chiles & Cream Cheese
Next, stir in the diced green chiles along with their juice. Add the room-temperature cream cheese.
Mix everything together until it melts into a smooth, creamy base.
Step 3: Build Chili
Pour in the chicken stock and cream.
Now add the cooked chicken and white beans. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, or until slightly thickened and heated through.
Step 4: Garnish & Serve
Ladle the chili into bowls and top with your favorite garnishes. I especially love it with a sprinkle of cheddar, a spoonful of sour cream, and a squeeze of lime. Bonus points if you serve it in a bread bowl!
Helpful Tips and Tricks
- Room temperature cream cheese melts faster and more smoothly.
- Don’t skip the garnishes! They add so much flavor and texture to the soup.
- Leftovers? Spoon it over baked potatoes or nachos for a second delicious meal.
White Chicken Chili FAQ
Absolutely! This chili reheats beautifully and tastes even better the next day.
Yes, it’s a great shortcut! Just shred it up and stir it in.
It’s pretty mild, but if you’re sensitive to spice, you can use fewer green chiles. Want more heat? Add a diced jalapeño with the onion or stir in some hot sauce.
Definitely, just let it cool completely and then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat gently.
More Soup and Stew Recipes
- Beef Bourguignon
- Creamy Chicken and Wild Rice Soup
- Clam Chowder Recipe
- Cream of Mushroom Soup
- 7-Fishes Cioppino
White Chicken Chili
Ingredients
- 2 tablespoons oil
- 1 medium onion, roughly chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 12 ounces 3 cans diced green chiles
- 8 ounces cream cheese
- 32 ounces chicken stock
- 2 cans white beans, rinsed & drained (31 ounces)
- 1 pound cooked chicken
- 1/2 cup cream
Optional garnishes
- 1 cup corn kernels
- sharp white cheddar cheese, shredded
- sour cream
- fresh cilantro leaves
- sliced avocado
- fresh lime wedges
- corn chips or cornbread
Instructions
- Heat the oil in a large pot over medium heat until shimmering.
- Add the onion, chili powder, garlic powder, cumin, oregano, salt, and pepper & sauté (stirring) until the onion has softened & become translucent (approx. 5 minutes).
- Stir in the diced green chiles & their juice.
- Add the cream cheese, stirring together with the vegetables & spices until melted & smooth.
- Stir in the stock & cream.
- Add the cooked chicken & white beans, & simmer until thickened (approx. 10 minutes).
- Ladle into bowls & top with garnishes as desired.
