If you are on the hunt for a comforting, flavorful, and satisfying meal, this White Chicken Chili Recipe is about to become your new best friend in the kitchen. It’s a creamy, zesty twist on traditional chili that balances tender chunks of chicken with smooth cannellini beans, a melody of spices, and just the right amount of heat. Perfect for cozy dinners or family gatherings, this recipe delivers bold flavors while keeping things light and fresh. The combination of cumin, chili powder, and a hint of cayenne pepper makes every spoonful a little adventure, and the addition of half and half gives it that luscious, velvety finish you’ll crave again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making a White Chicken Chili Recipe that bursts with flavor, texture, and color. Each ingredient plays a key role in creating the perfect balance between creaminess, spice, and tenderness.
- Olive oil: Adds a light, fruity base for sautéing and infuses the chili with rich flavor.
- Boneless, skinless chicken breasts: The protein star of the dish, diced small for even cooking and tender bites.
- Onion: Brings sweetness and depth as it softens with the chicken and spices.
- Salt: Enhances all the natural flavors in the chili, used judiciously to bring balance.
- Ground cumin: Offers earthy, warm notes that are essential to any great chili.
- Chili powder: Provides the chili’s signature smoky, spicy background.
- Cayenne pepper: Adds a subtle kick that brings the heat without overpowering.
- Dried oregano: Lends herbaceous complexity that complements the other spices.
- Garlic: Infuses the chili with pungent, fragrant warmth, perfectly rounded by slight sautéing.
- Low-sodium chicken broth: Forms the flavorful liquid base, keeping the soup light but rich.
- Cannellini beans: Provide creamy texture and protein, plus a beautiful white color that sets this chili apart.
- Chopped green chiles: Bring zesty brightness and mild heat for an extra layer of flavor.
- Half and half: Creates the creamy consistency that makes this chili feel indulgent.
- Monterey Jack cheese: Melts beautifully on top, adding gooey, mellow richness.
- Jalapeño pepper: Offered as a garnish for those who love a fresh, spicy bite.
- Lime wedges: Brighten the dish with a squeeze of citrus for a fresh finish.
- Fresh cilantro: Adds herbaceous, citrusy notes to lighten and amplify the chili’s flavors.
How to Make White Chicken Chili Recipe
Step 1: Mash the Beans
Start by mashing one can of cannellini beans until they’re smooth and creamy—this step is key to creating a silky texture in your chili that will marry all the flavors beautifully. The mashed beans will act almost like a thickener, giving the chili body without the need for flour or cornstarch.
Step 2: Cook Chicken and Sauté Vegetables
Next, heat the olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and dried oregano. Stir occasionally and cook until the chicken is no longer pink and the onions have softened, about 7-8 minutes. Then, stir in the finely chopped garlic and cook for an additional minute until fragrant. This step builds the foundational flavors of your chili and infuses the chicken with those warm spices.
Step 3: Simmer the Chili
Pour in the chicken broth and the chopped green chiles, bringing the pot to a boil. Once boiling, reduce the heat to low and add both the mashed beans along with the other two cans of whole beans. Allow everything to simmer gently for 30 minutes, stirring occasionally. This slow simmer lets the flavors meld and intensify, plus it ensures the chicken stays tender and juicy.
Step 4: Add the Cream
After simmering, stir in the half and half and let the chili cook for another 5 minutes on low heat. This final step creates the signature creamy texture that makes this White Chicken Chili Recipe so irresistibly comforting and smooth.
How to Serve White Chicken Chili Recipe
Garnishes
To truly elevate your White Chicken Chili Recipe experience, top each bowl with a generous sprinkle of shredded Monterey Jack cheese, fresh jalapeño slices for a little heat, chopped cilantro for a burst of herbal freshness, and a squeeze of lime to brighten all those rich flavors. These garnishes add contrasting textures and bursts of taste that make each bite exciting.
Side Dishes
This chili pairs wonderfully with crusty corn bread or warm tortillas for scooping and soaking up every last drop. A simple side of avocado slices or a fresh green salad can also complement the hearty nature of the chili by adding a cooling element to your meal.
Creative Ways to Present
For a fun twist, serve the chili in small, individual bread bowls for an all-in-one edible presentation. You could also layer it over a bed of seasoned rice or quinoa for a nourishing bowl meal. Don’t be afraid to personalize your bowls with extra toppings like sour cream, chopped green onions, or even crunchy tortilla strips!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is honestly rare because everyone will want seconds—store your White Chicken Chili Recipe in an airtight container in the refrigerator. It will stay delicious for up to 3 days, making it a perfect option for easy reheats during busy weekdays.
Freezing
This chili freezes beautifully. Just transfer it to a freezer-safe container or heavy-duty zip-top bag, label it, and freeze for up to 3 months. When you’re ready, thaw it overnight in the refrigerator, and you’ll have a quick, ready-made meal waiting for you.
Reheating
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if it feels too thick. Alternatively, microwave individual servings in short intervals, stirring between each to maintain that creamy texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and moisture thanks to their higher fat content, which can enhance the overall flavor of the chili. Just be sure to cut them into small, even pieces to cook evenly.
Is this White Chicken Chili Recipe spicy?
The recipe has a mild to moderate spice level, thanks to the chili powder and a touch of cayenne pepper. If you like it hotter, add extra jalapeños or a pinch more cayenne. For a milder version, reduce or omit the cayenne pepper.
Can I substitute the half and half for something else?
You can swap half and half with heavy cream for a richer chili or use whole milk or a dairy-free alternative like coconut milk for a lighter or vegan-friendly option, though it will slightly change the texture and taste.
How can I make the chili thicker?
Mashing an extra can of beans or letting the chili simmer uncovered for longer can help thicken it up. You can also add a small amount of cornmeal or masa harina toward the end of cooking for natural thickening and a subtle corn flavor.
Is it necessary to mash some of the beans?
Mashing a portion of the beans is what gives this White Chicken Chili Recipe its signature creamy, hearty texture without needing flour or other thickeners. It makes the chili more luscious and helps bind all the ingredients together deliciously.
Final Thoughts
This White Chicken Chili Recipe is a true winner for anyone looking for a dish that feels like a warm hug in a bowl while staying full of bright, nourishing flavors. Whether you’re making it for a weeknight dinner or a casual get-together, it’s guaranteed to impress and satisfy. So don’t hesitate—gather your ingredients and dive into this creamy, comforting delight that’s destined to become a staple in your recipe repertoire.
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Chicken Chili recipe features tender chicken, creamy beans, and a flavorful blend of spices simmered to perfection. Ideal for a comforting meal, this chili combines the mild heat of jalapeños with the creamy texture of half and half and melted Monterey Jack cheese, served with fresh lime and cilantro for a bright finish.
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
Garnishes
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Mash Beans: Mash one can of cannellini beans until smooth using a fork or potato masher, setting it aside for later use to add creaminess to the chili.
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook, stirring occasionally, until the chicken is cooked through and no longer pink. Then stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer Chili: Pour the chicken broth and chopped green chiles into the pot. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans along with the remaining two cans of whole rinsed beans. Allow the chili to simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Add Cream: Stir in the half and half to the chili and continue simmering for another 5 minutes to meld the flavors and add a creamy texture.
- Serve: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and chopped fresh cilantro for a fresh, zesty finish.
Notes
- Use low-sodium or no-sodium chicken broth to control salt levels in the chili.
- Mashing one can of beans creates a creamier texture for the chili without adding cream.
- Adjust cayenne pepper and jalapeño slices according to your preferred spice level.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a richer flavor, substitute half and half with heavy cream or sour cream if desired.
