Recipe For White 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?

Creamy White Chili

Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana

Prep: 10min

Total: 50min

Yield: 7 servings.

Nutrition Facts: calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• Optional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper

Instruction:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.

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!

Creamy White Chicken Chili

This Creamy White Chicken Chili recipe will have you re-evaluating your loyalty to the traditional dish. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper Jack cheese, each bowl is hearty, comforting and extra creamy—a perfect stick-to-your-ribs dish for cool nights. The best part, aside from its taste? It goes from stove to table in 30 minutes flat. Dinner doesn’t get easier (or more delicious) than Creamy White Chicken Chili.

Prep: 20min

Total: 30min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 410 , Carbohydrate 24 g, Cholesterol 90 mg, Fat 2 , Fiber 6 g, Protein 30 g, Saturated Fat 12 g, servingSize 1 Serving, Sodium 1250 mg, Sugar 2 g, Trans Fat 1/2 g

Ingredients:

• 1 carton (32 oz) Progresso™ chicken broth
• 2 cans (19 oz each) Progresso™ cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
• 2 cups shredded or cubed cooked chicken
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon pepper
• 2 cups shredded pepper Jack cheese (8 oz)
• 3/4 cup sour cream

Instruction:

1. In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
2. Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

Easy White Chicken Chili (Stovetop Recipe)

FAQ

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