- Why you’ll love this white bean chicken chili recipe
- Ingredients for this chili recipe
- How to make white chicken chili
- How to cook chicken chili in the slow cooker
- Variations of white chicken chili
- Common Questions
- Your New Dinner Favorite
White Chicken Chili Stove Top is a game-changer on chilly nights, isn’t it? Ever had that moment where regular chili just feels… heavy? Maybe you want something cozy but not over-the-top spicy. Been there myself! I craved a hearty meal, but not all that grease. This is probably the solution you didn’t know you needed. Grab your pot – this one’s hassle-free but tastes like you spent three hours on it.
Why you’ll love this white bean chicken chili recipe
Look. I’ve made basically every kind of chili out there. Most leave you feeling like you could nap for six hours. This white chicken chili stove top recipe, though? Total “hug-in-a-bowl” situation. It’s hearty, but it doesn’t sit too heavy. And the flavor – honestly – kind of tricks people into thinking you ordered takeout from a five-star restaurant (the good kind, not the ones that just have a fancy logo).
What I love most? It uses regular pantry stuff. Lost count how many times I threw this together with random odds and ends. Plus, it’s super versatile – sometimes I use leftover rotisserie chicken or even toss in a whole bunch of random veggies. Oh! It’s a crown-pleaser too. Not too spicy so even picky kids scarf it down. Seriously, this is soup you get excited about.
“Honestly, my picky eater devoured two bowls and asked for more—never happens! Flavor is just perfect, not at all boring like most white chilies.” – Jess T.
Ingredients for this chili recipe
Here’s what you’ll need for white chicken chili stove top magic:
- 2 cups cooked, shredded chicken (leftovers work like a charm)
- 1 can great Northern beans or cannellini beans, drained and rinsed
- 1 can corn (drain that too)
- 1 small onion, diced up fine
- 2-3 cloves garlic (or, you know, just eyeball it), minced
- 1 can chopped green chiles
- 4 cups chicken broth
- 1 ½ tsp cumin (I eyeball it sometimes)
- 1 tsp dried oregano
- ½ teaspoon chili powder
- Salt and black pepper, to taste (just don’t overdo it)
- 4 ounces cream cheese (makes it all creamy-dreamy)
- ½ cup sour cream
Optional poker face moves: sliced jalapeños, fresh cilantro, shredded Jack cheese – all for topping
How to make white chicken chili
Let’s just say this is not one of those recipes where you need to be measuring every grain of salt. Just start by cooking the onion and garlic in a big soup pot – little splash of oil, medium heat, until they smell real good. Dump in your cooked chicken, beans, corn, chilies, and all those magical seasonings. Stir like you’ve got all day, but really you just need a minute.
Next up – pour in your broth. Let it bubble for about 15-20 minutes, so everything kind of “marries” together. This part makes your kitchen smell like you spent ages simmering (bonus points if you light a candle). Lower your heat a smidge, then stir in cream cheese and sour cream until they melt away (it’ll look weird for a minute, don’t panic). Taste, tweak seasoning, and call it done.
Feel like going wild? Top it with jalapeños, cheese, cilantro—just have fun. I guarantee it’ll fade rainy day blues.
How to cook chicken chili in the slow cooker
Sometime’s life is, you know, too much. If you want that white chicken chili stove top flavor but even less work, this is for you. Take all your fresh or raw ingredients (not the cream cheese and sour cream yet!), throw ‘em in your slow cooker. Set on LOW for 6 hours or HIGH for 3-4 hours. Halfway through, give it a quick stir if you remember, but no biggie if you don’t.
About thirty minutes before it’s done, stir in the cream cheese and sour cream. Give it a little patience—that creamy magic takes a minute to melt in. You’ll know it’s done when everyone’s asking, “When’s dinner?” You don’t even need to tell ‘em how easy it was.
Variations of white chicken chili
So, here’s where things get interesting. I’m a “throw it in and see what happens” kinda cook, so I change things up. Try swapping out the chicken for turkey if you’re feeling rebellious. I’ve even gone vegetarian before—just tossed in extra beans and some bell pepper, maybe sweet potatoes! If you’re in the camp that says “chili must be spicy,” go nuts with jalapeños or a little more chili powder.
Craving that smoky restaurant flavor? A touch of smoked paprika does the trick. My neighbor swears by crumbling tortilla chips on top, too, and she might be onto something. Pretty much, you do you.
Serving Suggestions
- Serve with tortilla chips for crunchy texture.
- Sprinkle shredded cheddar or Monterey Jack cheese on top.
- Squeeze a fresh lime wedge in right before eating—zesty!
- A handful of fresh cilantro takes it up a notch.
Common Questions
Can I freeze my white chicken chili stove top leftovers?
Yeah, totally! Put it in an airtight container, freeze, and just reheat in a pot when ready (maybe add a splash of broth if it’s thick).
What if I want it thicker?
No sweat! Mash up a few beans in the pot, or simmer lid-off a bit longer.
Can I make it dairy-free?
Yup! Try unsweetened coconut cream or a dairy-free sour cream sub.
Can I use a rotisserie chicken?
Heck yes. Makes it even faster. That’s my secret weapon.
How long does it keep in the fridge?
Mine’s usually gone in a day, but you can store white chicken chili stove top for 3-4 days.
Your New Dinner Favorite
So there you have it, folks. White chicken chili stove top is kinda the secret weapon for cozy, fast, weeknight family meals that “wow” your people. Don’t be shy about switching it up with whatever’s in your fridge. If you’re into hearty soups and easy dinners, give this one a go (and check out America’s Test Kitchen for some fun tricks). Send me your photos—can’t wait to see!
White Chicken Chili Stove Top
Equipment
- Large Soup Pot
- Slow Cooker (optional)
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded, rotisserie or leftover
- 1 can white beans drained and rinsed (Great Northern or Cannellini)
- 1 can corn drained
- 1 small onion diced
- 2 cloves garlic minced
- 1 can chopped green chiles
- 4 cups chicken broth
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp chili powder
- salt and pepper to taste
- 4 oz cream cheese cubed, room temp for easier melting
- 0.5 cup sour cream
Optional Toppings
- sliced jalapeños optional
- shredded Jack or cheddar cheese
- fresh cilantro chopped
Instructions
- In a large pot, heat a splash of oil over medium heat. Add onion and garlic, sauté until fragrant and softened.
- Add chicken, beans, corn, green chiles, cumin, oregano, chili powder, salt and pepper. Stir to combine.
- Pour in chicken broth. Bring to a simmer and cook for 15–20 minutes.
- Reduce heat and stir in cream cheese and sour cream. Stir until fully melted and combined.
- Adjust seasoning if needed. Serve hot with your favorite toppings.