White Chicken Chili: The Ultimate Comfort Food Recipe Guide

Introduction

White Chicken Chili is this warm bowl of comfort that I keep comin back too when it gets cold outside. Its creamy texture and slight kick of spice makes it totally different than the usual red chili. Lots of people serve it for family dinners or potlucks and its always a hit.

The thing that makes it so popular is how easy you can switch stuff up. You can use more or less spice, switch beans or even go dairy-free if you want. Plus it has protein, fiber, and some good nutrients, so its kinda like a healthy cheat meal.

What is White Chicken Chili?

White Chicken Chili is a stew thats made with chicken, white beans, green chilies and a bunch of spices. It isnt the same as the red chili with beef and tomatoes. This one got its own style cause it stays light in color but still feels rich since people add cream cheese or sour cream at the end.

It probably started in the south west part of the US, but nobody is really sure. As cooks mix different meats with beans, this version popped up as a cleaner, creamier chili for cold days. Now lots of folks make it all over the country.

People love it because you can change almost anything. If you dont want too much heat, add only a little chili. If your friends like spicy food, load it up. It gets a mild heat from the green chilies and other seasonings, just enough to warm your mouth without burnin it.

This dish is a big deal in American cooking, especialy where people dig a warm hearty meal. Youll see it at church suppers, football game days, and even chili contests. It blends ideas from Mexican and south western cooking but still stays fresh and fun.

Ingredients

• Chicken: Breasts or thighs both work fine, thighs give more flavor but breasts are leaner.
• Beans: You can use cannellini, great northern or navy beans. They make the chili creamy and add protein and fiber.
• Chicken broth or stock: The liquid base that makes it hearty, use low-sodium if you want less salt.
• Green chilies: They give a small heat thats easy to control, add more if you like spicy foods.
• Spices: Cumin, oregano, and coriander are common. They work together to add depth to the dish.
• Vegetables: Onions, garlic, and sometimes corn for sweetness and a bit of crunch.
• Dairy: Cream cheese, sour cream, or heavy cream for that smooth texture at the end.

Optional toppings like cilantro, avocado, lime wedges or shredded cheese can give it more flavor and color. You can also swap things around like using turkey instead of chicken or throw in bell peppers.

Equipment Needed

• Slow Cooker or Instant Pot: Great for tossin in ingredients and comin back later to a finished meal.
• Stove-top Pot: If you like to watch it cook, use a big pot or dutch oven on the stove.
• Cutting Board: For chopping veggies and chicken.
• Chef’s Knife: A sharp knife helps cut stuff faster, but be carefull.
• Measuring Cups and Spoons: To make sure you dont overdo the spices or liquids.

White Chicken chili

White Chicken Chili is a hearty and comforting dish featuring tender chicken, creamy cannellini beans, and a flavorful mix of spices. It's perfect for a cozy dinner and can be easily adjusted for spice levels.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 persons

Calories 380 kcal

Equipment

• 1 large pot or Dutch oven
• 1 wooden spoon or spatula
• 1 Measuring cups and spoons
• 1 Cutting board

Ingredients

  

1 ¼ cup frozen or fresh corn

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 (7 oz) can diced green chilies

1 ½ teaspoon cumin

½ teaspoon paprika

½ teaspoon dried oregano

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

2 (14.5 oz) cans low-sodium chicken broth

Salt and freshly ground black pepper, to taste

1 (8 oz) package Neufchatel cheese, cut into small cubes

2 (15 oz) cans cannellini beans

2 ½ cups shredded cooked rotisserie or leftover chicken

1 tablespoon fresh lime juice

2 tablespoon chopped fresh cilantro, plus extra for garnish

Tortilla chips or strips, Monterrey Jack cheese, and sliced avocado (optional)

Instructions

 

n a large pot, heat olive oil over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 30 seconds, letting the garlic release its aroma.

Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season the mixture with salt and freshly ground black pepper to your preference. Bring the mixture to a gentle boil, then reduce the heat to medium-low and allow it to simmer for 15 minutes to let the flavors meld together.

While the soup simmers, drain and rinse the cannellini beans. Measure out 1 cup of the beans and set aside the rest. Place the 1 cup of beans into a food processor along with ¼ cup of broth from the soup. Blend until the mixture is almost smooth, creating a creamy base for the soup.

Add the cubed Neufchatel cheese to the soup, along with the whole beans, the pureed beans, and the corn. Stir the mixture well to combine, and simmer for an additional 5-10 minutes until the cheese has melted and the soup thickens slightly.

Gently fold in the shredded chicken, fresh lime juice, and chopped cilantro, stirring until everything is heated through. Taste and adjust seasoning if necessary.

Ladle the soup into bowls and top with extra cilantro, shredded Monterrey Jack cheese, avocado slices, and tortilla chips if desired. Enjoy this warm and satisfying dish immediately!

Notes

For extra creaminess, blend one can of cannellini beans with a little broth before adding it to the chili.

You can substitute the chicken with turkey or even tofu for a different twist.

This chili pairs well with crusty bread or tortilla chips.