This easy White Chicken Chili Recipe happens to be one of my daughter’s and my favorite dishes. It’s not as hearty as a regular chili. It’s flavorful and quite pleasant.
Although this is referred to as chicken chili, I prefer to think of it as a soup, and those who know me are aware of my affection for a well-made soup (or cookies, for that matter). YES!
One of those special dinners that makes you feel cozy, warm, cherished, and well-fed is homemade soup or chili!
Making a soup, stew, or chili seems purposeful and calming to me. You know that you will soon be enjoying something delectable with no effort on your part. The kitchen also feels quite warm and has a wonderful scent. There’s a sense of anticipation as you wait for the outcome.
Get your children or grandchildren to assist you in making this if you have any. It’s an excellent recipe for tweens and adolescents to take the lead on, and it’s ideal for small hands to help with. Cooking is an excellent approach to introduce project management and follow through, as well as giving purpose and confidence to everyone, regardless of age (and much more). And it’s a BLAST! You will make memories, converse, and offer compliments!
This can be prepared in less than 30 minutes. Bonus: The next day, it reheats softly just as well! This flavorful and texturally rich chicken chili is packed with taste after delightful mouthful. I can’t get enough of the burst of sweetness from the corn, and neither can my kid. It is the ideal counterpoint to the small amount of spice I add to my chili.
What You’ll Need For White Chicken Chili Recipe
- 1 TBS grapeseed or olive oil
- 1 cup chopped onion
- One jalapeno
- 3 cloves garlic
- 1 can green chilies
- Chili powder, paprika, cumin, oregano, salt & pepper
- 30 ounces chicken broth
- 2 cans small white beans
- 2 cups frozen or fresh sweet corn
- 6 ounces cream cheese
- ¼ cup heavy cream
- Squeeze of fresh lime
- A couple shakes of Tabasco
How To Make White Chicken Chili Recipe
- Using a portion of a rotisserie chicken (and using the other portion to create stock) makes the process even simpler.
- Usually, I throw a big boneless chicken breast into my Ninja Foodie Deluxe pressure cooker (you can use any pressure cooker or an Instant Pot either).
- Or use leftover chicken breasts or oven-roasted chicken.
- Add extra cheese to the soup or make a roux before cooking, removing some liquid and mixing it with flour in a small bowl, then pour the mixture back in and let it thicken.
- You may use the liquid from cooking your own chicken breast in an Instant Pot or pressure cooker to make the broth for the white chicken chili.
- When the chili is cooked through, add the shredded chicken to prevent drying out of the chicken.
- If you shred your chicken ahead of time, make sure to cover it firmly while you wait to prevent drying out.
- Utilize frozen or fresh corn. For this specific dish, it tastes so much better than canned. When fresh corn is at its finest in August, I like to freeze it in vacuum-sealed containers.
Variations In White Chicken Chili Recipe
- Add the seeds and stems to your minced jalapeño if you want your heat hot. Alternatively, include a second half or full jalapeño. Add some red (cayenne) pepper as well.
- Add more chicken broth if you’d like this to taste more like a soup. Before adding the chicken, let it cook for a little while longer if you’d like it thicker. Alternately, prepare a roux ahead of time or throughout and put it in until it thickens.
- If you would rather, you may make this without the chicken and use veggie broth for the chicken stock. If you decide to go that route, I would purée some of the beans using an immersion blender to add more thickness.
- Add a little chicken bouillon for a deeper chicken taste (if you’re worried about the salt content, wait to add any until after you’ve finished).
- If you would rather, you can substitute white meat for the dark meat.
- Try substituting canned chiles and adding salsa verde instead. I adore Mrs. Renfros, and her fiery salsa verde is really delicious!
More Recipes To Try
- The Best Tuna Salad You’ll Ever Eat
- 15 Minute Pan Fried Pork Chops
- Seafood Soup Recipe
- Cranberry Soda Bread
White Chicken Chili Recipe
Ingredients
- 1 TBS grapeseed or olive oil
- 1 cup chopped Vidalia onion
- 1 whole jalapeños minced ribs and seeds removed if you are worried about spiciness
- 3 cloves fresh garlic or 2 TBS garlic paste minced
- 1 can green chilies
- 1 TBS chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- Pinch cumin add more if you enjoy the flavor of cumin
- Kosher salt & black pepper to taste
- 30 oz chicken broth
- 2 cans cans small white beans 14 oz. cans
- 2 cups fresh or frozen corn (
- 6 ounces cream cheese
- ⅓ cup heavy cream
- 1 heaping cup or more shredded chicken
- 1 TBS fresh lime juice
- a couple shakes of Tabasco
- 1 teaspoon chicken bullion optional for a more rich flavor
Instructions
- Saute onions in a soup pot until they become transparent. 2 to 3 minutes.
- Sauté the garlic, chiles, and jalapenos for one further minute.
- Stir together the seasoning, spices, and broth after adding them.
- After adding the beans and corn, boil the mixture.
- Add the cream cheese and stir until it melts into the chili after it has started to boil.
- Reduce the heat to low and stir in the shredded chicken and heavy cream. After combining, taste and adjust the seasoning.
- Lime fresh to give the chile some brightness. Simmer on low for a short while longer if you’d like it thicker. You may thin it out by adding more broth.
- Transfer to bowls and serve immediately, or top with shredded Cheddar or Pepper Jack cheese, scallions, cilantro, or parsley.