White Chicken Chili

White chicken chili recipe with tender chicken, creamy beans, and bold spices. Easy comfort food ready in 45 minutes. Perfect for cozy dinners.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Picture this: a bone-chilling February evening in Minneapolis, snow piling against my kitchen window, and absolutely nothing appealing in my fridge except some leftover chicken and a lonely can of white beans.

That’s exactly when this white chicken chili was born. Furthermore, what started as a desperate dinner solution became my family’s most-requested comfort food. After testing this recipe fifteen times—yes, I actually counted—I discovered the secret lies in building layers of flavor rather than dumping everything into one pot.

Whether you’re battling winter blues or simply craving something hearty, this recipe delivers warmth in every spoonful. Additionally, it’s surprisingly forgiving for busy weeknights when precision takes a backseat to convenience.

What Makes This White Chicken Chili Special

Unlike traditional red chili, this white chicken chili relies on bright, fresh flavors rather than heavy tomato bases. Moreover, the combination of tender chicken, creamy cannellini beans, and subtle heat creates a sophisticated comfort food experience.

This recipe stands out because it builds complexity through proper technique. First, we create a roux with butter and flour, then gradually add liquids to prevent lumps. Subsequently, we simmer everything together until the flavors meld beautifully.

Ingredients for White Chicken Chili

Shopping Tips for US Grocery Stores

When shopping for this easy white chicken chili, head to the canned goods aisle first. Look for cannellini beans near the kidney beans—they’re sometimes labeled “white kidney beans.” Additionally, grab mild green chilies from the Mexican food section.

For the freshest ingredients, select firm jalapenos without soft spots. Similarly, choose chicken breasts that feel firm and have no strong odor. Most importantly, buy cream cheese from the refrigerated dairy section, not the shelf-stable varieties.

Essential Ingredients vs. Bold Add-ins

Essential ingredients form the foundation of this chicken chili recipe. These include chicken broth, cannellini beans, and your protein. Meanwhile, bold add-ins like extra hot sauce, different cheese varieties, or specialty peppers can transform this basic recipe into something extraordinary.

Substitutions for Dietary Needs

Instead of half and half, use whole milk or coconut milk for dairy-free versions. Furthermore, substitute Greek yogurt for cream cheese if you prefer a tangier flavor. For gluten-free options, replace all-purpose flour with cornstarch or gluten-free flour blend.

Essential Equipment and Setup

Before starting your white chicken chili, gather these tools. Most importantly, use a heavy-bottomed 4½-quart pot to prevent scorching. Additionally, keep a wooden spoon handy for stirring and a sharp knife for prep work.

If you don’t have a large pot, any Dutch oven works perfectly. Similarly, a slow cooker can substitute, though you’ll need to adjust cooking times accordingly. For blending beans, either an immersion blender or regular blender works well.

Step-by-Step Cooking Instructions

Step 1: Prepare Your Seasonings

First, combine all dry seasonings in a small bowl. This technique, called “blooming,” ensures even distribution throughout your chili. Mix chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes thoroughly.

Step 2: Build Your Flavor Base

Next, melt butter in your pot over medium heat. Add diced onions and jalapeno pepper, cooking for exactly 5 minutes until softened. The onions should turn translucent but not brown. Then, add minced garlic and cook for just 1 minute—garlic burns quickly and becomes bitter.

Step 3: Create the Roux

Now comes the crucial step that many recipes skip. Add flour to your vegetables and toss everything to coat evenly. Cook this mixture for 2 minutes, stirring constantly. This removes the raw flour taste and creates a thickening base for your chili.

Step 4: Add Liquids Gradually

Here’s where technique matters most. Add chicken broth in small splashes, stirring continuously between additions. This prevents lumps from forming. Similarly, add half and half gradually while stirring. Your mixture should be smooth and beginning to thicken.

Step 5: Enhance with Beans (Optional Technique)

For extra richness, try this professional trick. Reserve 1 heaping cup of drained beans and combine with ½ cup broth. Blend until smooth using a food processor or immersion blender. Add this mixture back to the pot along with remaining whole beans. This naturally thickens your chili without flour clumps.

Step 6: Season and Simmer

Add your prepared seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring everything to a boil, then let it bubble gently for 15 minutes uncovered. This concentrates flavors and reduces liquid slightly. Reduce heat to maintain a gentle simmer.

Step 7: Add Protein and Vegetables

Season chicken breasts with salt and pepper on both sides. Add chicken and corn to the pot, ensuring chicken is mostly submerged. Simmer gently for 15-20 minutes until chicken reaches 165°F internal temperature. Stir occasionally to prevent sticking.

Pro tip: Avoid rapid boiling during this stage. High heat makes chicken tough and stringy. Instead, maintain gentle bubbles for tender, juicy results.

Step 8: Shred and Finish

Remove cooked chicken and shred using two forks. Return shredded chicken to the pot. Reduce heat to low and stir in softened cream cheese. Stir continuously until completely melted and incorporated. This creates the signature creamy texture.

Expert Tips for Perfect White Chicken Chili

Temperature control makes the difference between good and great white chicken chili. Keep your heat at medium or below throughout cooking. High heat can curdle dairy products and toughen chicken.

Additionally, taste and adjust seasonings at the end. Salt levels vary between broths, so start conservatively. Furthermore, add extra hot sauce gradually—you can always add more, but you can’t take it back.

For make-ahead convenience, prepare this chili up to the cream cheese step. Store in the refrigerator for up to 3 days, then reheat and add cream cheese just before serving.

White Chicken Chili Creative Variations

Southwestern Style: Add black beans, corn, and a squeeze of lime juice. Top with fresh cilantro and avocado slices.

Spicy Version: Double the cayenne pepper and add diced serrano peppers instead of jalapenos.

Smoky Option: Include 1 chipotle pepper in adobo sauce for deep, smoky heat.

Slow Cooker Method: Brown vegetables first, then transfer everything except cream cheese to a slow cooker. Cook on low for 6-8 hours, add cream cheese during the last 30 minutes.

Holiday Twist: Add diced butternut squash and sage for a festive fall version.

Storage and Reheating Guide

Perfect Pairings and Serving Suggestions

This white chicken chili pairs beautifully with cornbread or crusty sourdough. Additionally, serve alongside harvest hash for a complete comfort food experience.

For lighter options, offer energy balls as an unexpected dessert. Furthermore, two-ingredient dough pretzel bites make excellent appetizers while the chili simmers.

Consider these garnish combinations:

• Lime wedges with diced avocado
• Sour cream with shredded Monterey Jack
• Tortilla strips with fresh cilantro
• Fritos with pepper jack cheese

Frequently Asked Questions

Final Thoughts: Your New Go-To Comfort Food

This white chicken chili recipe transforms simple ingredients into something extraordinary. Moreover, it’s versatile enough for weeknight dinners yet special enough for entertaining guests.

Remember that February evening in Minneapolis when desperation led to discovery? This recipe has since become our family’s cold-weather tradition. Furthermore, it’s appeared at countless potlucks, always earning requests for the recipe.

Serve this alongside warm cornbread and watch your family’s faces light up. Even better, double the recipe because leftovers taste even better the next day. Additionally, consider pairing with harvest popcorn snack mix for a complete cozy evening.

Share your creations with us on social media—we love seeing how you make this recipe your own. Did you add extra heat? Try the smoky variation? Your feedback helps us create even better recipes for busy home cooks everywhere.

White Chicken Chili

Creamy white chicken chili with tender chicken, cannellini beans, and bold spices. This comforting recipe builds layers of flavor through proper technique, creating a sophisticated twist on traditional chili that’s perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 servings

Equipment

• 4.5-quart pot or Dutch oven
• wooden spoon
• Sharp knife
• Cutting board
• Food processor or immersion blender
• Measuring cups and spoons

Ingredients

  

Seasonings

• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 pinch red pepper flakes

Chili

• 3 tablespoons butter
• 1 large yellow onion diced
• 1 large jalapeno pepper seeded and diced
• 4 cloves garlic minced
• 3 tablespoons flour
• 6 cups chicken broth
• ⅓ cup half and half
• 2 cans cannellini beans 15.5 oz each, drained
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 cans mild green chilies 4 oz each, undrained
• 1 ½ lbs bone-in skinless chicken breast
• 1 can whole kernel sweet corn 15.25 oz, drained
• 8 oz cream cheese softened

Garnish Options

• lime wedges
• diced avocado
• sour cream
• tortilla strips
• Fritos
• Monterey or Pepper Jack cheese

Instructions

 

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

Notes

For make-ahead convenience, prepare up to the cream cheese step. Store in refrigerator for up to 3 days, then reheat and add cream cheese just before serving. Avoid rapid boiling during chicken cooking stage as high heat makes chicken tough. Can be frozen for up to 3 months before adding cream cheese.

Keyword comfort food, easy chicken chili, one-pot meal, white chicken chili