This White Chicken Chili is a creamy, comforting, and flavor-packed dish made with tender shredded chicken, white beans, green chilies, and a perfectly spiced broth. It’s an easy, one-pot meal that’s perfect for cozy nights and can be ready in under an hour. Serve it with your favorite toppings for a hearty and delicious dinner!

Personal Story & Background:

White Chicken Chili holds a special place in my heart because it’s a dish that brings family and friends together. I first discovered it at a potluck, where one spoonful had me hooked! The balance of creamy and spicy flavors is so satisfying, and over the years, I’ve refined this recipe to make it my ultimate go-to version. This chili is lighter than traditional beef chili but still incredibly hearty and filling. Plus, it’s easy to make ahead and even better the next day!

Ingredient Notes:

Chicken – Use shredded rotisserie chicken for convenience or cook boneless, skinless chicken breasts/thighs.
White Beans – Great Northern or Cannellini beans add creaminess and texture.
Green Chilies – Mildly spicy with a great depth of flavor.
Chicken Broth – Forms the base of the soup and enhances the flavor.
Cream Cheese & Heavy Cream – Creates a rich, velvety texture.
Garlic & Onion – Essential aromatics for a deep, savory base.
Cumin, Chili Powder & Oregano – Key spices that bring warmth and depth.
Lime Juice & Cilantro – Adds a bright, fresh finish.

Substitutions:

Swap heavy cream for half-and-half or Greek yogurt for a lighter option.
Use navy beans or pinto beans if white beans aren’t available.
For a dairy-free version, use coconut milk instead of cream cheese/heavy cream.

Step-by-Step Instructions:

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant.

Step 2: Add the Chicken & Spices

Stir in shredded chicken, cumin, chili powder, oregano, and green chilies. Cook for 1-2 minutes to enhance the flavors.

Step 3: Simmer with Beans & Broth

Pour in the chicken broth and add the white beans. Bring to a simmer and let cook for about 15-20 minutes to allow the flavors to meld.

Step 4: Make It Creamy

Reduce the heat to low and stir in the cream cheese and heavy cream until fully melted and incorporated. Let simmer for another 5 minutes.

Step 5: Add Freshness & Serve

Squeeze in fresh lime juice and stir in chopped cilantro. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Expert Tips for the Best Results:

Mash some of the beans – Lightly mash some white beans before adding them to the soup to thicken the broth naturally.
Use a mix of chicken cuts – A blend of thighs and breasts makes for the most flavorful and tender meat.
Let it rest – Chili tastes even better after sitting for a few hours, allowing the flavors to deepen.

Serving Suggestions:

Top with shredded cheese, avocado slices, jalapeños, and sour cream.
Serve with warm cornbread, tortilla chips, or a crusty baguette.
Pair with a light side salad for a balanced meal.

Storage and Reheating Tips:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months; thaw in the fridge before reheating.
Reheat: Warm on the stove over low heat or microwave in 30-second intervals, stirring in between.

Frequently Asked Questions:

Can I make this in a slow cooker?

Yes! Add all ingredients except cream cheese, heavy cream, and lime juice to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy ingredients at the end.

How do I make this chili spicier?

Add diced jalapeños, extra chili powder, or a dash of cayenne pepper for more heat.

Can I use dried beans instead of canned?

Yes! Soak and cook them in advance, then add them to the chili.

Conclusion:

This White Chicken Chili is an easy, crowd-pleasing meal that delivers big flavor with minimal effort. Whether you’re making it for a busy weeknight or meal-prepping for the week, it’s sure to become a favorite. Try it out and let me know how you like it!