White Chicken Chili is a comforting and flavorful dish that warms you from the inside out. This chili is creamy, packed with protein, and features mild spices that make it perfect for anyone who enjoys a hearty meal. Whether it’s a chilly day or you need something quick and easy for dinner, this dish will quickly become a family favorite.
Why Make This Recipe
This White Chicken Chili recipe is not just tasty; it’s also simple to make. You can throw everything into one pot, making clean-up a breeze. With its creamy texture and delightful flavor, it’s a unique twist on traditional chili that everyone will love. Plus, using boneless, skinless chicken breasts keeps it healthy while still being filling.
How to Make White Chicken Chili
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (drained and rinsed, 19oz or 591ml)
- 1 can sweet corn (drained, 12oz or 341ml)
- 1 can green chiles (4oz or 113ml)
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese (room temperature, 125g)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chips, avocado, lime wedges, salsa, cheese, or jalapenos (for serving)
Directions:
- In a 3- to 4-quart Dutch oven or soup pot, add the chicken and chicken broth. Bring to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cover. Let it simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and place it on a large cutting board. Shred the chicken using two forks and return it to the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir everything together.
- Cut the cream cheese into cubes and add it to the pot. Cover and let it simmer over medium-low heat for 10 minutes, stirring occasionally until the cream cheese is melted and well mixed.
- If you want a thicker chili, mix the cornstarch and water in a small bowl and add it to the pot. Stir well and allow it to simmer.
- Serve your chili with extra hot sauce, chips, avocado, lime wedges, salsa, cheese, or jalapenos, based on your preference!
How to Serve White Chicken Chili
Serve your White Chicken Chili hot, garnished with your favorite toppings like avocado, lime wedges, or cheese. Pair it with tortilla chips for a crunchy contrast. This chili also makes a great appetizer for parties or a cozy family dinner.
How to Store White Chicken Chili
You can store leftover White Chicken Chili in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium heat or in the microwave until heated through. If it thickens after cooling, just add a splash of chicken broth when reheating.
Tips to Make White Chicken Chili
- Make sure to shred the chicken finely for a more consistent texture.
- If you prefer more heat, add additional hot sauce or some diced jalapenos.
- Use low-sodium broth to control the saltiness of the dish.
- Experiment with different toppings to suit your taste.
Variation
You can easily make this recipe vegetarian by using chickpeas or lentils instead of chicken. Replace the chicken broth with vegetable broth for a completely meat-free option.
FAQs
- Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts! Just increase the simmering time until the chicken is fully cooked.
- Can I make this chili ahead of time? Absolutely! This chili tastes even better the next day. You can prepare it ahead and store it in the fridge.
- What can I serve with White Chicken Chili? This chili goes well with rice, cornbread, or simply on its own with some tasty toppings. Enjoy it however you like!
White Chicken Chili
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (drained and rinsed, 19oz or 591ml)
- 1 can sweet corn (drained, 12oz or 341ml)
- 1 can green chiles (4oz or 113ml)
- 1 teaspoon green hot sauce Add more for extra heat
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt Adjust to taste
- 4 ounces cream cheese (room temperature, 125g)
- 1 tablespoon cornstarch (optional) For thickening
- 1 tablespoon water (optional) For mixing with cornstarch
For Serving
- Chips, avocado, lime wedges, salsa, cheese, or jalapenos Use based on preference
Instructions
Cooking
- In a 3- to 4-quart Dutch oven or soup pot, add the chicken and chicken broth. Bring to a simmer over medium-high heat.
- Once simmering, reduce the heat to medium-low and cover. Let it simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and place it on a large cutting board. Shred the chicken using two forks and return it to the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir everything together.
- Cut the cream cheese into cubes and add it to the pot. Cover and let it simmer over medium-low heat for 10 minutes, stirring occasionally until the cream cheese is melted and well mixed.
- If you want a thicker chili, mix the cornstarch and water in a small bowl and add it to the pot. Stir well and allow it to simmer.
Serving
- Serve your chili hot, garnished with your favorite toppings like avocado, lime wedges, or cheese. Pair it with tortilla chips for a crunchy contrast.
