There’s nothing quite like a warm, hearty pot of white chicken chili on a cool evening. I can’t begin to tell you how much I enjoyed making this recipe! Not only does it come together quickly on the stove, but the creamy base, tender chicken, and perfect blend of spices had me going back for seconds (and maybe thirds).
What makes this recipe even better is how versatile it is. Whether you’re cooking for your family, hosting friends, or meal prepping for the week, this white chicken chili is a true crowd-pleaser. Trust me, once you try it, you’ll want to make it again and again.
Credit: thereciperebel
Ingredients for White Chicken Chili
This recipe uses simple ingredients found at any grocery store. Each element contributes to the dish’s unbeatable flavor and texture.
- 2 tablespoons olive oil – Adds richness and helps sauté the aromatics perfectly.
- 1 yellow onion, diced – Sweet and mild, onion enhances the depth of flavor.
- 2 garlic cloves, minced – For a sharp, aromatic base. Always use fresh, never jarred mince!
- 3 teaspoons ground cumin – Adds a warm, earthy kick that defines the chili flavor.
- 1 teaspoon dried oregano – Infuses a subtle herbal note.
- 1/2 teaspoon salt – Enhances the natural flavors; adjust to taste.
- 1/2 teaspoon black pepper – Just enough spice balance.
- 1 teaspoon chili powder – Provides subtle heat; add more if you like it spicy!
- 1/4 teaspoon cayenne pepper (optional) – For extra warmth.
- 2 cans white beans, drained and rinsed (about 15 oz each) – Great Northern or cannellini beans work wonderfully; mash one cup for creaminess.
- 2 pounds raw chicken breasts (about 3 large breasts) – Boneless, skinless for easy shredding.
- 4 cups chicken broth – The foundation for the broth; low-sodium is best.
- 2 4-ounce cans green chiles – Adds mild tang and texture to the chili.
- 1 can fire-roasted tomatoes (14.5 oz) – Lends a smoky depth to the broth.
- 1 can corn, drained and rinsed (15 oz) – Adds sweetness; fresh or frozen can also work.
- Juice of 1 lime – Brightens the overall flavor.
- 1/2 cup plain Greek yogurt (I used 2%) – Adds creaminess without being heavy.
Note: This recipe yields approximately six servings.
Optional Toppings:
- Greek yogurt – For added creaminess.
- Shredded cheddar cheese – Freshly grated melts the best.
- Fresh cilantro – An herby garnish that pops.
- Sliced jalapeños – For spice lovers.
- Tortilla chips – Adds crunch when crushed over the chili.
- Lime wedges – A burst of flavor when squeezed on top.
Variations
Looking to switch it up? Here are some ways to adapt this recipe to fit your dietary preferences or use what you have on hand:
- Dairy-Free: Swap the Greek yogurt for a dairy-free alternative or simply omit it for a broth-based chili.
- Low-Carb: Skip the beans and corn to reduce carbs; use zucchini or cauliflower rice to make it hearty.
- Vegetarian: Replace chicken with diced sweet potatoes or more beans as a plant-based protein.
- Spicy Twist: Add extra cayenne or diced serrano peppers for some kick.
- Flavor Boosters: Stir in a teaspoon of smoked paprika or extra lime juice for a zingy or smoky taste.
You can also enjoy similar hearty dinner favorites like these French Dip Sandwiches for a warm, comforting meal.
Cooking Time
Simplify your dinner schedule with these quick cook times:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
Here’s what you’ll need to make this recipe seamlessly:
- Large pot or Dutch oven: Perfect for simmering the chili.
- Sharp knife: Makes chopping onions and garlic a breeze.
- Cutting board: Ensures a clean surface to prep your ingredients.
- Potato masher: To mash some beans for a creamier consistency.
- Wooden spoon: Ideal for stirring everything together.
How to Make White Chicken Chili?
Making white chicken chili on the stovetop is so easy, you’ll have dinner ready in no time. Follow these simple steps for a flawless result.
Step 1: Sauté Aromatics
Heat the olive oil in your large pot over medium heat. Once warm, add the diced onion and sauté until it becomes translucent and soft, usually about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Step 2: Add Spices
Sprinkle in the cumin, oregano, chili powder, salt, pepper, and optional cayenne. Stir well to coat the onions and garlic, letting the spices bloom for about 30 seconds. This step develops rich, complex flavors.
Step 3: Mash the Beans
While the aromatics cook, mash one cup of the drained beans in a small bowl using a potato masher. This creates a thick, creamy base for the chili.
Step 4: Combine Ingredients
Add the chicken broth, whole and mashed beans, green chiles, fire-roasted tomatoes, and drained corn to the pot. Stir to combine, then carefully nestle the chicken breasts into the mixture.
Step 5: Simmer and Shred
Bring the chili to a boil over medium-high heat. Once boiling, reduce to a simmer and cover. Cook for 15-20 minutes, or until the chicken is cooked through. Next, remove the chicken from the pot, shred it using two forks, and return it to the pot.
Step 6: Add Final Touches
Stir in the lime juice and Greek yogurt until the chili becomes creamy and smooth. Taste and adjust seasonings if necessary.
Step 7: Serve and Garnish
Ladle the chili into bowls and top with your favorite garnishes, like shredded cheese, cilantro, jalapeños, and a squeeze of lime.
Credit: thereciperebel
Additional Tips for Making This Recipe Better
Here are my favorite tips for taking this dish to the next level:
- Use freshly grated cheese rather than pre-shredded. It melts beautifully and enhances the creaminess.
- Don’t skip mashing the beans. This step thickens the chili and adds a velvety texture.
- For deeper flavor, sear the chicken breasts in the pot first before adding the other ingredients.
- Adjust the heat by controlling your chili or cayenne levels, depending on your spice tolerance.
- Prep ingredients ahead, like chopping onions or measuring spices, to save time when cooking.
It’s also a great alternative to heavier options like Crockpot Tortellini Soup, especially if you’re craving something creamy but a bit lighter.
How to Serve White Chicken Chili?
Serving this chili the right way makes it even more irresistible! Ladle a generous portion into a bowl and decorate with vibrant toppings like shredded cheese, green cilantro, and colorful jalapeños for a gourmet touch. Pair it with crispy tortilla chips or a buttered slice of cornbread on the side. If you’re entertaining, serve it family-style with all the toppings in small bowls so everyone can customize their bowl.
Nutritional Information
Here’s a breakdown of the nutritional profile per serving:
- Calories: ~245
- Protein: ~25g
- Carbohydrates: ~19g
- Fat: ~8g
Make Ahead and Storage
White chicken chili is an excellent make-ahead dish as the flavors only deepen over time.
- Make-Ahead: Prep all the ingredients and store them in the fridge or freezer until ready to cook. Use within 2 months if frozen.
- Storing Leftovers: Keep leftovers in an airtight container and refrigerate for up to 4 days.
- Freezing: Store cooled chili in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stove over low heat or in the microwave. Add a splash of broth if the chili thickens too much.
Why You’ll Love This Recipe?
Here’s what makes this dish so special:
- Quick and Easy: Perfect for busy weeknights.
- Flexible: Customizable for different diets and flavor preferences.
- Meal Prep-Friendly: Stores and reheats well for stress-free meals.
- Family Approved: Even picky eaters love this creamy, hearty chili.
- Packed with Flavor: The blend of spices, lime, and yogurt creates an irresistible balance.
White chicken chili delivers a cozy, satisfying meal with minimal effort. Try it out tonight and prepare to fall in love with your new go-to recipe! And if you’re looking to expand your meal rotation, you might find more inspiration in our go-to Dinner Ideas to keep things fresh and flavorful all week long.