Recipe For White Chicken Chili

Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too!

We’ve all made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices but have you tried white chicken version yet?

White Chicken Chili

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It’s a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Prep: 15min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, Saturated Fat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 small yellow onion (, diced)
• 1 tbsp olive oil
• 2 cloves garlic (, finely minced)
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper (, to taste)
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), (cut into small cubes )
• 1 1/4 cup frozen or fresh corn
• 2 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or left-over chicken*
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, (plus more for serving)
• Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))

Instruction:

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

White Chicken Chili

This White Chicken Chili recipe is easy to make on the Stove Top or in the Crock Pot! The broth has the BEST creamy white broth with cream cheese, green chilies, corn, shredded chicken, and simple seasonings.

Prep: 15min

Total: 65min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 302 kcal, Carbohydrate 28 g, Protein 21 g, Fat 13 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 67 mg, Sodium 765 mg, Fiber 5 g, Sugar 4 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon black pepper (cayenne pepper)
• 1 pinch red pepper flakes
• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeno pepper (seeded and diced)
• 4 cloves garlic (diced)
• 3 tablespoons flour
• 6 cups chicken broth
• 1/3 cup half and half ((half milk, half cream))
• 2 (15.5 oz.) cans cannellini beans, drained
• 1 teaspoon Hot Sauce
• 1 teaspoon Worcestershire sauce
• 2 (4 oz.) cans mild green chilies
• 1 ½ lbs. bone-in skinless chicken breast (see notes)
• Salt/Pepper
• 1 (15.25 oz.) can whole kernel sweet corn (drained. Can sub frozen corn.)
• 8 oz. cream cheese (softened)
• Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Instruction:

1. Combine the seasonings and set aside.
2. Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
3. Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
4. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
5. Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)
6. Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.
7. Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
8. Remove the chicken and shred it once cooked through. Return it to the pot.
9. Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
10. Taste and adjust seasonings as needed. Serve with cornbread!

White Chicken Chili

White chicken chili is an easy, hearty and creamy twist on the classic, perfect for serving for game day or the easiest weeknight dinner.

Prep: 10min

Total: 40min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 497 Calories, Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 113 mg, Sodium 1410 mg, Carbohydrate 38 g, Fiber 9 g, Sugar 3 g, Protein 49 g

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 2 (4.5 oz.) cans green chilies
• 3 boneless skinless chicken breasts, cut into thirds
• 5 c. low-sodium chicken broth
• Kosher salt
• Freshly ground black pepper
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 1/2 c. frozen corn
• 1/2 c. sour cream
• Freshly chopped cilantro, for garnish
• 1/4 c. shredded Monterey Jack
• 1/4 c. crushed tortilla chips

Instruction:

1. In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes, using a wooden spoon to mash about 1/4 of the beans. Turn off heat and stir in sour cream.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it’s the perfect companion on a chilly night!

Prep: 5min

Total: 485min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 155 kcal, Carbohydrate 5 g, Protein 18 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 62 mg, Sodium 988 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 lb boneless skinless chicken breasts (trimmed of excess fat)
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 24 oz. chicken broth ((low sodium))
• 2 15oz cans great Northern beans (drained and rinsed)
• 2 4oz cans diced green chiles ((I do one hot, one mild))
• 1 15oz can whole kernel corn (drained)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro (chopped)
• 4 oz reduced fat cream cheese (softened)
• 1/4 cup half and half
• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instruction:

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
7. Stir well and serve with desired toppings.

Easy White Chicken Chili (Stovetop Recipe)

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