Good morning from a beautiful, crisp autumn Saturday here in Khenifra! It’s 8:30 AM, and the cool morning air has me dreaming of one thing: a big, warm bowl of classic White Chicken Chili. This recipe is pure comfort. Imagine a savory, creamy broth, perfectly spiced and loaded with tender shredded chicken and hearty white beans. It’s a meal that beautifully balances wholesome, nourishing ingredients with that soul-warming, cozy flavor we all crave, and it comes together so easily, making it perfect for any night of the week.
Serving Versatility
This glorious chicken white chili is wonderfully versatile! Serve it in a classic bowl piled high with toppings, ladle it over a bed of fluffy rice, or serve it with warm cornbread for dipping. You can even thin it out with a little extra broth to create a lighter white chili soup.
Full Recipe: The Perfect One-Pot White Chicken Chili
Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Servings: 6-8 Calories: Approximately 390 calories per serving
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained
- 2 (4 ounce) cans diced green chiles, undrained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 4 ounces (½ block) cream cheese, softened and cubed
- Juice of 1 lime
- Salt and black pepper to taste
- Chopped fresh cilantro, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until it begins to soften, about 5 minutes.
- Add the chicken chunks to the pot and cook for 2-3 minutes per side, until lightly browned. Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 1 minute more, stirring constantly, until everything is fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the rinsed beans and both cans of green chiles.
- Bring the chili to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot with a slotted spoon and place it on a cutting board. Use two forks to shred the chicken, then return it to the pot.
- Reduce the heat to low. Add the softened cream cheese cubes and stir until they have completely melted into the broth, creating a luscious, creamy white chicken chili.
- Turn off the heat. Stir in the fresh lime juice and season generously with salt and pepper to your taste.
- Ladle the white chicken chilli into bowls and garnish with fresh cilantro and your other favorite toppings.
Why You’ll Love This Recipe
- Quick preparation: This entire delicious meal comes together in one pot in about 40 minutes!
- Budget-friendly ingredients: It relies on simple, affordable pantry staples to create a hearty and satisfying meal.
- Big, cozy flavor: This white chicken chili recipe is rich, savory, and perfectly balanced for a truly comforting experience.
- Nutritional value: It’s packed with lean protein from the chicken and fiber from the beans, making it a wholesome and filling choice.
- Customizability: Easily adjust the spice level, add corn or other veggies, or make it more of a chicken chili soup by adding extra broth.
Cultural or Cooking Technique Note
This recipe celebrates the beauty of one-pot cooking, a timeless technique that’s perfect for developing deep, cohesive flavors with minimal fuss. By sautéing the aromatics, browning the chicken, and simmering all the ingredients in a single vessel, you ensure that every bit of flavor is captured in the final dish. It’s an efficient and elegant method that results in a truly delicious, well-rounded meal, making it a perfect example of a white chicken chili cooking classy enough for guests but easy enough for a weeknight.
Serving Suggestions
- The Classic Bowl: Top your chili with shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, sliced avocado, and a sprinkle of fresh cilantro.
- With a Side of Comfort: Serve with a big piece of warm, buttery cornbread, perfect for sopping up every last drop of the creamy broth.
- Hearty & Wholesome: Ladle the chili over a bed of fluffy brown rice or quinoa for a complete and satisfying meal.
- For a Crowd: Set up a toppings bar with various cheeses, jalapeños, onions, and tortilla strips so everyone can customize their own bowl.
Pro Tips for Success
- Rotisserie Chicken Shortcut: For an even faster meal, skip cooking the raw chicken and simply stir in 3-4 cups of shredded meat from a store-bought rotisserie chicken at the end with the shredded chicken.
- Natural Thickener: For a thicker, creamier chili without adding more dairy, take about a cup of the beans out, mash them with a fork until they form a paste, and stir them back into the chili.
- Bloom Your Spices: Don’t just dump the spices in with the liquid. Tossing them in the hot pot with the aromatics for a minute before adding the broth “blooms” them, unlocking a much deeper, more vibrant flavor.
- Finish with Freshness: The final squeeze of fresh lime juice is essential! It adds a bright, zesty note that cuts through the richness and makes all the other flavors come alive.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes wonderfully! Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator. Gently warm it on the stovetop over low heat, stirring occasionally, until heated through.
Closing Paragraph
I am so excited for you to make this classic White Chicken Chili! It’s one of those timeless white chicken chilli recipes that never fails to satisfy. It’s the perfect meal to gather your family around the table for. Please give it a try, make it your own with your favorite toppings, and be sure to come back to leave a rating and a comment. I absolutely love hearing how it turned out for you!
🎀 Final Thoughts
This chili is just pure, simple comfort to me. It’s not overly complicated, but every spoonful is so full of flavor and warmth. It’s the kind of meal that feels like a big, cozy hug, especially on a beautiful, cool day like today. I hope it brings as much joy to your kitchen as it does to mine.
FAQs
Q: Can I make this in a slow cooker? A: Yes! You can place all ingredients (except the cream cheese and lime juice) in a slow cooker and cook on low for 6-8 hours or high for 3-4. Shred the chicken, then stir in the cream cheese and lime juice at the end.
Q: How can I make it spicier? A: You can add a finely diced jalapeño with the onion or a pinch of cayenne pepper with the other spices.
Q: Is this chili gluten-free? A: Yes, this recipe is naturally gluten-free. Just ensure your chicken broth is certified gluten-free.