Creamy White Chicken Chili
Looking for something warm, comforting, and loaded with flavor? This Creamy White Chicken Chili is like a cozy hug in a bowl! Perfect for chilly nights, game day, or when you just want a hearty but easy-to-make dinner that hits all the right notes
This White Chicken Chili is creamy, hearty, and packed with tender chicken, white beans, and just the right amount of spice. It’s lighter than traditional chili but still super satisfying. Plus, it’s made with simple ingredients you probably have in your pantry. Whether you’re cooking for the family or meal-prepping for the week, this recipe is a winner. Trust me—one bowl, and you’ll be hooked!
Why You’ll Love This White Chicken Chili
- Quick & Easy: Ready in about 30 minutes, it’s perfect for busy weeknights.
- Loaded with Flavor: Creamy, zesty, and just the right touch of spice to warm you up.
- Healthy Comfort Food: Packed with lean protein and fiber, it’s a feel-good meal that doesn’t feel heavy.
- Customizable: You can easily adjust the spice level, swap ingredients, or make it dairy-free.
- Crowd-Pleaser: Everyone loves this chili, even picky eaters!
How to Make It
Making White Chicken Chili is a breeze. Here’s the game plan:
Start by sautéing some onions, garlic, and green chilies in a large pot. This creates a flavorful base that will have your kitchen smelling amazing.
Next, add your shredded chicken, white beans, chicken broth, and spices. Let it simmer away so the flavors can meld together.
For that irresistible creamy texture, stir in some cream cheese or a splash of heavy cream at the end. It’s what takes this chili to the next level.
Serve it up with your favorite toppings—like shredded cheese, avocado, or tortilla chips—and dig in!
Make Ahead Method
This White Chicken Chili is perfect for meal prep or making ahead of time.
- Prep in Advance: You can cook the chicken and dice the veggies ahead of time. Store them in the fridge until you’re ready to cook.
- Refrigerate: Make the chili, let it cool, and store it in an airtight container in the fridge for up to 4 days.
- Freeze: This chili freezes beautifully! Just let it cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm it on the stovetop over medium heat, stirring occasionally, or use the microwave in 1-minute intervals.
Pro Tips
- Use Rotisserie Chicken: It saves tons of time and adds great flavor. You can also use leftover cooked chicken or even turkey.
- Don’t Skip the Green Chilies: They add a mild, smoky heat without overpowering the dish.
- Balance the Spice: If you want a milder chili, reduce the chili powder or use less green chilies. For more heat, add a pinch of cayenne or extra jalapeños.
- Blended Beans for Creaminess: For an extra creamy texture, blend one cup of the white beans with a little broth before adding them to the pot.
- Toppings Make It Special: Fresh lime juice, cilantro, diced avocado, or a dollop of sour cream add so much flavor and texture to the finished dish.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool the chili completely, then freeze in individual portions or a large freezer-safe container for up to 3 months.
- Reheat: Thaw overnight in the fridge and warm on the stovetop or in the microwave. Add extra broth if it thickens too much.
Tools for This Recipe
- Large Pot or Dutch Oven: Perfect for making chili and soups.
- Wooden Spoon: Great for stirring everything together.
- Blender or Immersion Blender: Optional, for blending some beans to make the chili extra creamy.
- Measuring Spoons & Cups: Always handy for getting the spice ratios just right.
FAQs!
Can I make this in a slow cooker?
Yes! Add all the ingredients (except the cream cheese) to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese during the last 30 minutes.
Can I use dried beans instead of canned?
Absolutely! Just soak and cook your beans ahead of time. You’ll need about 1 ½ cups of cooked beans for every can the recipe calls for.
How can I make this dairy-free?
Use a dairy-free cream cheese or coconut milk for the creamy element. It’s just as delicious!
What’s the best way to thicken the chili?
You can blend some of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it up.
Can I add other veggies?
Totally! Corn, diced bell peppers, or even zucchini would be great additions.
Variations and Substitutions
- Spicier Version: Add diced jalapeños, a pinch of cayenne, or extra chili powder for more heat.
- Milder Version: Use mild green chilies and reduce the chili powder.
- Vegetarian Option: Swap the chicken for extra beans or diced sweet potatoes, and use veggie broth instead of chicken broth.
- Low-Carb Option: Skip the beans and add more chicken and veggies to keep it hearty without the carbs.
- Dairy-Free Option: Use dairy-free cream cheese or full-fat coconut milk to make it creamy.
Conclusion
This Creamy White Chicken Chili is everything you want in a comforting bowl of goodness. It’s rich, flavorful, and so easy to make. Whether you’re serving it for dinner or meal-prepping for the week, this recipe is guaranteed to be a hit.
I can’t wait to hear how it turned out for you! Did you add your own twist or stick to the classic version? Let me know in the comments below!
Creamy White Chicken Chili
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 medium onion diced
- 3 garlic cloves minced
- 2 4 oz cans diced green chilies
- 2 15 oz cans white beans (great northern or cannellini), drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 oz cream cheese softened
- Optional toppings: shredded cheese diced avocado, tortilla chips, fresh cilantro, lime wedges
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic and green chilies, cooking for another minute until fragrant.
- Stir in the shredded chicken, white beans, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the chili to a gentle simmer and let it cook for 15 minutes to allow the flavors to meld.
- Stir in the cream cheese until fully melted and the chili is creamy. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings, and enjoy!
- Enjoy! 😊
