White chicken chili is a delicious and comforting dish that warms you from the inside out. This creamy, slightly spicy recipe is perfect for chilly evenings or any time you crave something flavorful and satisfying. It’s easy to prepare and packed with wholesome ingredients, making it a favorite for families and gatherings.

Ingredients

For this easy white chicken chili, you will need the following ingredients:

1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 pinch red pepper flakes
3 tablespoons butter
1 yellow onion, diced
1 large jalapeno pepper, seeded and diced
4 cloves garlic, minced
3 tablespoons flour
6 cups chicken broth
1/3 cup half and half
2 (15.5 oz.) cans cannellini beans, drained
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 (4 oz.) cans mild green chilies, undrained
1 1/2 lbs. bone-in skinless chicken breast
Salt and pepper to taste
1 (15.25 oz.) can whole kernel sweet corn, drained
8 oz. cream cheese, softened

Garnish Options:

Lime wedges
Diced avocado
Sour cream
Tortilla strips
Fritos
Monterey or Pepper Jack cheese

How to Make White Chicken Chili

Follow these simple steps to make your own white chicken chili:

Combine the seasonings: In a small bowl, mix the chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set this mix aside.
Cook the veggies: Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno. Cook for about 5 minutes until they soften. Then add the minced garlic and cook for another minute.
Add flour: Sprinkle the flour over the cooked veggies and toss to coat. Cook this mixture for 2 minutes until the raw flour smell disappears.
Add liquids: Gradually pour in the chicken broth and half and half while stirring continuously. This creates a creamy base for your chili.
Blend some beans (optional): If you want a creamier texture, reserve 1 cup of the drained cannellini beans. Blend these with 1/2 cup of the broth until smooth, then return them to the pot along with the rest of the whole beans.
Season and boil: Add the reserved seasonings, hot sauce, Worcestershire sauce, and green chilies to the pot. Stir well and bring the mixture to a boil. Let it simmer uncovered for 15 minutes.
Add chicken and corn: Season the chicken breasts with salt and pepper. Add them to the pot along with the corn. Simmer uncovered for 15-20 minutes, stirring occasionally.
Shred the chicken: Remove the chicken from the pot, shred it with two forks, and return it back to the chili.
Finish with cream cheese: Reduce the heat to low and stir in the softened cream cheese until it’s fully melted.
Adjust seasonings: Taste the chili and adjust any seasonings as needed. Your white chicken chili is now ready to serve!

How to Serve White Chicken Chili

Serving white chicken chili is easy. Ladle the chili into bowls and let everyone garnish as they like. Here are some popular options:

Squeeze fresh lime over the top for a zesty kick.
Add diced avocado for creaminess.
Top with a dollop of sour cream for extra richness.
Sprinkle tortilla strips or Fritos for fun crunch.
Add shredded Monterey or Pepper Jack cheese for a cheesy finish.

How to Store White Chicken Chili

If you have leftovers, storing white chicken chili is simple:

In the fridge: Let the chili cool down completely, then pour it into an airtight container. It will stay fresh for up to 4 days in the refrigerator.
In the freezer: If you want to store it for longer, freeze it in an airtight container. It can last up to 3 months. Defrost overnight in the fridge before reheating.

Tips to Make White Chicken Chili

For a thicker chili: Use more flour or blend more beans.
For added flavor: Cook the spices a bit longer with the onions and jalapenos to deepen the flavor.
Try different beans: White beans work well, but you can mix in black beans or pinto beans for variety.
Cook chicken differently: Instead of using breast, try using thighs for a richer taste.

Variations

Feel free to customize your white chicken chili. Here are a few variations:

Southwestern twist: Add corn salsa or roasted corn for extra sweetness and texture.
Vegetarian version: Substitute the chicken with additional beans or tofu for a meat-free option.
Spicy kick: Add extra jalapenos or hot sauce to crank up the heat!

FAQs

1. Can I use frozen chicken?

Yes, you can use frozen chicken! Just add it to the pot with the other ingredients and extend the cooking time until the chicken is fully cooked.

2. How can I make this recipe dairy-free?

To make dairy-free white chicken chili, substitute the half and half and cream cheese with coconut milk or a dairy-free cream alternative.

3. Can I make this in a slow cooker?

Absolutely! Simply add all the ingredients to your slow cooker and set it on low for 6 hours or high for 3-4 hours. Shred the chicken before serving.

By following this simple guide, you can enjoy a bowl of hearty white chicken chili that is sure to please your taste buds. It’s easy to make, adaptable, and perfect for warming up on cold days. Give it a try, and you’ll likely want to share it with friends and family!