- What Ingredients go into White Chicken Chili?
- How do You Make the Best White Chicken Chili?
- Variations of This Recipe
- Cooking Tips for Chicken Chili
- Serve White Chicken Chili with:
- Common Questions
- Let’s Tuck In!
White chicken chili is basically my winter obsession. When the weather turns all gray and eerie, regular chili just feels… too heavy? I crave something cozy but bright. You ever have those random nights when you’re standing in your kitchen, hungry, chilly (ugh), and you want a dinner that feels like a hug? This stuff totally saves me. Even picky eaters dig in. Bonus—it’s so easy you’ll memorize the recipe after, like, two tries.
What Ingredients go into White Chicken Chili?
Okay. So, let’s keep it real. You do not have to get fancy or spend a fortune at that gourmet store. All the basics are at any grocery store, trust me. The core ingredients:
You’ll need some cooked chicken. Use rotisserie if you’re in a hurry (or, like me, just a bit lazy).
White beans are a must. Buy canned, rinse, done.
Green chiles—preferably mild, but hey, go wild if you want more spice.
Good chicken broth. This keeps it brothy but rich at the same time.
A bit of onion and garlic gives depth—don’t skip!
Spices like cumin and oregano bring that chili feel but aren’t too warm or harsh.
And, uh, the secret to muuucho comfort: throw in a handful of cream cheese at the end. It melts in and gets all velvety. Some folks use sour cream or even a dash of half-and-half, but cream cheese makes it sing.
Rounding it out, salt and pepper, obviously. Like a magic wand, really.
How do You Make the Best White Chicken Chili?
Let me break it down. You’re not slaving over the stove for hours (unless you really want to). First, sauté your onion in a big pot until it softens up. Toss in garlic, let it sizzle for thirty seconds or so. Don’t let it burn—trust me, burnt garlic has ruined too many dinners for me.
Next, dump in your green chiles, some cumin, oregano, and a pinch of salt. Let that mix get happy for a minute. Now, in go your white beans and broth. Stir it until everything looks combined and cozy. Bring the whole thing to a good simmer for about 15 minutes.
Add your shredded chicken (seriously—rotisserie saves so much time). Let it all heat through. Now, last step—drop your cream cheese in chunks, stir a lot, and watch it melt into something that almost feels criminal it’s so creamy. Check salt and pepper one last time. Done. Told you—easy peasy.
“No joke, this is the only soup my teenager begs for. Even my husband who ‘hates chili’ takes second helpings. Game changer.” – Jess Tanner, Springfield
Variations of This Recipe
Oh, buddy, this recipe is a chameleon. You can swap and swap. No chicken? Go with leftover turkey around the holidays. Vegetarian? Ditch meat, add extra beans or, for fun, stir in sweet corn.
Hot tip: For a little Tex-Mex flair, add a shake of chili powder or a dash of hot sauce. I have a friend who dumps in lime juice at the end—she swears it “wakes it up.” Want it extra thick? Mash some beans before adding.
Sometimes I add a can of sweet corn. Sometimes? I throw in spinach near the end so I can pretend it’s healthy. You get the idea. Mix up your white chicken chili and make it your own.
Cooking Tips for Chicken Chili
Here’s where I get picky. Don’t rush step one—the onion and garlic. They’re the base. Let ‘em sweat and just… do their thing.
If you cook your own chicken, season it well before shredding. You’ll taste the difference, promise. If you go with rotisserie, pull off the skin unless you love a little extra richness.
Don’t add cream cheese until the very end, or it’ll separate. I actually cut it into cubes straight from the fridge, that way it melts evenly. If you’re meal prepping, don’t freeze with the dairy in. Add it after reheating for max creaminess—wonky, but it matters.
Serve White Chicken Chili with:
This is the fun part—you can make it all about toppings and sides. Here’s how I make dinner extra:
- Top with chopped cilantro or green onion for a fresh zap.
- Crushed tortilla chips or cornbread—dipping is half the fun.
- Squeeze a lime over your bowl. I know it sounds random but it totally bumps the flavor.
You don’t need sides, honestly. But do it if you want this to feel like a five-star restaurant (without the waiters).
Common Questions
Q: Can I make white chicken chili in the slow cooker?
You totally can. Just chuck everything in except the cream cheese, cook on low about 4-6 hours, stir in dairy at the end.
Q: I don’t eat meat. What’s a good substitute?
Go bean-heavy—maybe a can each of cannellini and chickpeas. Toss in a little corn or chopped bell pepper for oomph.
Q: Spicy or not spicy—what works?
Completely up to you. Jalapenos make it wild hot; skip ‘em and you’re safe even for little kids.
Q: Will it freeze well?
Yes, before adding the cream cheese. When you reheat, toss the dairy in and stir up a storm.
Q: Can I double this for a crowd?
Absolutely. Plan on making more than you think… it goes fast.
Let’s Tuck In!
Honestly, there’s just nothing better than a pot of white chicken chili simmering away when the cold creeps in. All you need are a few fuss-free ingredients, one old pot, and a little patience with that onion at the start. Whether you’re feeding a family or just yourself (leftovers taste even better, swear), this recipe always knocks it out of the park. Trust me—give this white chicken chili a try and you’ll crave it until spring. For more cozy dinner recipes, check out these easy ideas from Serious Eats and Allrecipes. Who said winter has to be blah, anyway?
Cozy White Chicken Chili
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded; rotisserie works great
- 2 cans white beans rinsed and drained
- 1 can green chiles mild preferred
- 3 cups chicken broth
- 1 onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup cream cheese cut into cubes
- salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add a little oil and sauté the chopped onion until soft, about 3–5 minutes.
- Add the minced garlic, cumin, oregano, and green chiles. Stir and cook for another minute.
- Pour in the chicken broth and white beans. Stir and bring to a simmer. Let cook for about 15 minutes.
- Add the cooked, shredded chicken. Stir and heat through, about 5 more minutes.
- Add the cream cheese in small chunks and stir constantly until fully melted and incorporated. Taste and adjust salt and pepper as needed.