White Chicken Chili is a warm, comforting dish packed with tender chicken, creamy white beans, and a rich, spiced broth. Unlike traditional chili, this recipe features a lighter, yet deeply flavorful base infused with cumin, chili powder, and roasted green peppers.
Whether you enjoy it thick and hearty or creamy with a swirl of cream cheese, this chili is perfect for cozy nights or family gatherings.
Simple to make and bursting with bold flavors, it’s a go-to recipe for anyone craving a satisfying and delicious meal.
Why You’ll Love This Recipe:
Rich and Flavorful – A perfect balance of spices, tender chicken, and creamy white beans creates a deeply satisfying and comforting dish.
Easy to Make – This recipe comes together in just one pot, making it simple and convenient for busy weeknights.
Customizable Heat Level – Whether you like it mild or extra spicy, you can easily adjust the jalapeños and seasonings to suit your taste.
Thick or Creamy Options – Enjoy it as a hearty broth-based chili or make it extra creamy by adding cream cheese or sour cream.
Nutritious and Filling – Packed with protein from chicken and fiber-rich white beans, it’s a wholesome meal that keeps you full for hours.
Great for Leftovers – The flavors develop even more over time, making it a fantastic make-ahead meal for meal prep or next-day enjoyment.
Key Ingredients:
Chicken – A mix of chicken breast and thighs adds both lean protein and rich flavor.
White Beans – Creamy and hearty, they provide texture and make the chili filling.
Roasted Green Peppers – Poblano, Hatch, or Anaheim peppers add a mild smoky heat.
Jalapeños (Optional) – For those who love a spicy kick!
Chicken Stock – Forms the flavorful base of the chili, keeping it rich and savory.
Garlic & Onion – Essential aromatics that enhance depth and warmth.
Spices (Cumin, Chili Powder, Oregano, Cayenne) – A bold mix that brings warmth and a hint of heat.
Cornmeal – Helps thicken the chili for a heartier consistency.
Cream Cheese (Optional) – Stirred in for a creamy, indulgent version.
White Chicken Chili Recipe
Ingredients
1 tablespoon olive oil
1.5 pounds chicken, cut into bite-sized pieces (a mix of chicken breast and thighs works well)
2 jalapeño peppers, diced (optional, for extra spice)
1 small onion, finely chopped
2 tablespoons minced garlic
2 roasted green peppers (such as poblano, Hatch, or Anaheim), diced (or use two 4-ounce cans of diced green chilies)
2 cans (16 ounces each) white beans, drained
2-3 cups chicken stock (use 2 cups for a thicker consistency)
1 tablespoon ground cumin
2 tablespoons chili powder (a blend of chili powder and ancho powder is recommended)
1 teaspoon cayenne pepper (substitute with paprika for a milder version)
1 teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons cornmeal (to help thicken the chili)
Hot sauce, to taste
For Garnishing
Crumbled white cheese
Spicy chili flakes
Freshly chopped parsley
For a Creamy Version
8 ounces cream cheese (or substitute with heavy cream or sour cream)
Instructions
Cook the Chicken and Vegetables
Heat olive oil in a large pot over medium heat. Add the diced chicken, onions, and jalapeños. Sauté for about 5 minutes until the chicken is mostly cooked and the onions are soft.
Add Garlic and Peppers
Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Beans, Broth, and Spices
Add the white beans, chicken stock, cumin, chili powder, cayenne (or paprika), oregano, salt, and pepper. Stir well and bring the mixture to a boil.
Simmer the Chili
Reduce the heat to low and let the chili simmer for at least 20 minutes. For a richer flavor, allow it to cook for up to an hour.
Thicken the Chili
Stir in the cornmeal and let it cook for another 10 minutes to help thicken the consistency.
Serve and Garnish
Taste the chili and adjust the seasoning if needed. Serve hot, garnished with crumbled white cheese, chili flakes, and freshly chopped parsley.
For a Creamy White Chicken Chili Version
In the last 5 minutes of simmering, add cream cheese (or sour cream/heavy cream) and stir until fully blended and creamy.
Notes:
Adjust the Spice Level – Control the heat by adding or omitting jalapeños and cayenne. Use smoked paprika for a milder version.
For a Thicker Chili – Reduce the broth to 2 cups and let it simmer longer. Adding cornmeal also helps thicken it up.
Make It Creamy – Stir in cream cheese, heavy cream, or sour cream in the last few minutes of cooking for a richer, velvety texture.
Use Rotisserie Chicken for Convenience – If short on time, shredded rotisserie chicken works great and cuts down on prep.