The BEST White Chicken Chili recipe

If you’re craving a comforting, hearty meal that’s both easy to make and packed with flavor, this White Chicken Chili recipe is exactly what you need. Written by Ashley Fehr, this recipe has earned a stellar 4.99 rating from 395 votes, and for good reason! It’s ultra thick and creamy, filled with shredded chicken, white beans, corn, and just the right kick of spice. Plus, it’s freezer-friendly and perfect for pantry cooking, making it an ideal meal prep option.

Ingredients

1 tablespoon water

4 boneless skinless chicken breasts (about 2 lb)

2 cups low sodium chicken broth

19 oz canned white kidney beans, drained and rinsed

12 oz canned corn, drained

4.3 oz canned green chiles

1 teaspoon Tabasco Green Sauce

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon salt

4 oz cream cheese, room temperature

1 tablespoon corn starch

Instructions:

• Add chicken breasts and chicken broth to a 3-4 quart Dutch oven or soup pot.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes, or until chicken is cooked through and tender.
• Remove chicken breasts from the pot and shred using two forks on a large cutting board.
• Return shredded chicken to the pot with the chicken broth.
• Add white kidney beans, corn, green chiles, Tabasco green sauce, chili powder, onion powder, and salt. Stir to combine.
• Cut cream cheese into cubes and stir into the pot.
• Cover and simmer over medium heat for 10 minutes, stirring occasionally to help melt the cream cheese.
• For thicker chili, mix cornstarch and water together until smooth, then stir into the chili.
• Simmer a few more minutes until chili thickens to your desired consistency.
• Serve hot with your favorite toppings such as extra Tabasco sauce, tortilla chips, avocado, lime wedges, salsa, cheese, or jalapeños.

Serving and Storage Tips

Serving Tips:

• Serve hot, topped with your favorite garnishes like shredded cheese, sliced avocado, fresh cilantro, jalapeño slices, sour cream, or a squeeze of lime for extra brightness.
• Pair with crunchy tortilla chips or warm cornbread for a satisfying meal.
• Add extra heat with more Tabasco Green Sauce or chopped fresh chilies if you like it spicier.
• For a lighter option, serve with a side salad or steamed veggies.

Storage Tips:

• Let the chili cool completely before storing.
• Store leftovers in airtight containers in the refrigerator for up to 4 days.
• To freeze, portion the chili into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months.
• Thaw frozen chili overnight in the refrigerator before reheating.
• Reheat on the stove over medium heat, stirring occasionally, or in the microwave until heated through. Add a splash of chicken broth or water if the chili is too thick after reheating.

Variations

1. Slow Cooker White Chicken Chili
   For an easy hands-off version, place all ingredients except the cream cheese and cornstarch into a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before serving, shred the chicken, add cream cheese cubes, and stir in the cornstarch slurry if you want a thicker chili. Cover and cook until creamy and heated through.
2. Spicy White Chicken Chili
   If you love heat, increase the amount of Tabasco Green Sauce and add a diced jalapeño or serrano pepper with the other ingredients. You can also swap the mild canned green chiles for hotter varieties or add cayenne pepper for an extra kick.
3. White Chicken Chili with Vegetables
   Add diced bell peppers, chopped zucchini, or even chopped spinach or kale to the pot along with the beans and corn. This adds more nutrients and texture to your chili, making it a veggie-packed meal.
4. White Chicken Chili with Cheese
   For a cheesy twist, stir in shredded Monterey Jack or cheddar cheese at the end of cooking until melted. Top servings with extra cheese for a rich, gooey finish.
5. Creamy Coconut White Chicken Chili
   Replace the cream cheese with full-fat coconut milk for a dairy-free, slightly sweet, and tropical flavor. This variation pairs well with fresh cilantro and a squeeze of lime.
6. White Chicken Chili with Quinoa
   Add cooked quinoa in the last 5 minutes of simmering for extra protein and a bit of a grainy texture, making the chili more filling.
7. White Chicken Chili Taco Bowls
   Serve the chili over rice or cauliflower rice, and top with classic taco toppings like guacamole, pico de gallo, shredded lettuce, and crushed tortilla chips for a fun taco bowl meal.
8. White Chicken Chili with Beans Swap
   Swap white kidney beans for cannellini beans or great northern beans for a slightly different taste and texture while keeping it creamy.

FAQs

1. Can I use frozen chicken breasts for this recipe?
   Yes! You can use frozen chicken breasts, but increase the cooking time slightly and ensure the chicken is fully cooked and tender before shredding.
2. Is this recipe freezer-friendly?
   Absolutely! White Chicken Chili freezes well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight before reheating.
3. Can I make this recipe in a slow cooker?
   Yes, this recipe adapts well to slow cooking. Cook on low for 6-7 hours or high for 3-4 hours. Add cream cheese and thicken near the end.
4. How can I make this chili spicier?
   Add more Tabasco Green Sauce, diced jalapeños, or increase the chili powder. You can also add cayenne pepper for extra heat.
5. What can I substitute for cream cheese?
   You can use full-fat coconut milk for a dairy-free option or sour cream for a tangier flavor and creamy texture.
6. Can I use shredded rotisserie chicken instead of cooking breasts?
   Yes! Using pre-cooked shredded chicken is a great shortcut. Add it when you add the beans and corn and adjust cooking time accordingly.
7. How do I thicken the chili if it’s too watery?
   Mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the chili. Simmer a few minutes until it thickens.
8. What toppings go best with white chicken chili?
   Popular toppings include shredded cheese, avocado slices, sour cream, tortilla chips, fresh cilantro, jalapeños, and lime wedges.
9. Is this recipe gluten-free?
   Yes, all ingredients in this recipe are naturally gluten-free. Just double-check your canned goods and broth to ensure no gluten additives.
10. Can I add other beans or vegetables?
    Definitely! You can swap or add beans like cannellini or great northern beans, and vegetables like bell peppers, zucchini, or spinach to customize the chili.

This White Chicken Chili recipe is a must-try for anyone who loves a creamy, spicy, and satisfying bowl of comfort food. Easy to prepare, freezer-friendly, and full of wholesome ingredients, it’s the perfect meal to warm you up on chilly days or to impress family and friends any time of year. Grab your ingredients and get cooking today!

Print