Good morning, my dear friends, from a perfectly crisp and beautiful autumn Saturday here in Khenifra! On days like this, when the air has that special cozy chill, my soul starts to call soups, stews, and chilis. And today, I am sharing the one. The recipe I have tweaked and perfected. I am officially declaring this The BEST White Chicken Chili recipe in 2025! Imagine a luxuriously creamy, savory broth, packed with tender, juicy chicken, hearty beans, and a gentle, smoky heat. This is a truly best chicken chili recipe award winning contender that balances indulgent comfort with wholesome ingredients and is surprisingly simple to make for a weeknight masterpiece.
Serving Versatility
This glorious soup white chicken chili is a meal in itself, but it’s also wonderfully versatile! Serve it in a classic bowl loaded with toppings, ladle it over fluffy rice or warm cornbread, or even use it as a hearty, cheesy dip with tortilla chips.
Full Recipe: The Ultimate White Chicken Chili
Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Servings: 8 Calories: Approximately 450 calories per serving
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken thighs, cut into ½-inch pieces
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese, divided
- Juice of 1 large lime
- ½ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and poblano pepper. Cook, stirring occasionally, until they soften, about 6-7 minutes.
- Add the chicken pieces to the pot and cook until lightly browned. Stir in the minced garlic, cumin, oregano, smoked paprika, and coriander. Cook for 1 minute more, stirring constantly, until the spices are very fragrant. This is a key step for all great white chicken chilli recipes stove top!
- Pour in the chicken broth, scraping up any delicious browned bits from the bottom. Stir in the rinsed beans and the can of green chiles.
- Bring the mixture to a boil, then reduce the heat to a steady simmer. Let it simmer, uncovered, for 20-25 minutes, allowing the chili to thicken and the flavors to meld beautifully.
- Reduce the heat to low. Stir in the softened cream cheese until it has completely melted. Add ½ cup of the shredded Monterey Jack cheese and stir until you have a smooth and luscious cheesy chicken chili.
- Turn off the heat. Stir in the fresh lime juice and cilantro. Season with salt and pepper to your taste.
- Serve hot, topped with the remaining shredded cheese and your other favorite garnishes.
Why You’ll Love This Recipe
- Quick preparation: It has a deep, complex flavor that tastes like it simmered all day, but it’s ready in under an hour.
- Budget-friendly ingredients: It uses accessible ingredients to create a truly gourmet-level meal.
- Big, cozy flavor: This creamy chicken chilli is rich, savory, and perfectly balanced. It’s the recipe that will have everyone asking for seconds.
- Nutritional value: It’s a hearty, protein-packed meal that will keep you satisfied and nourished.
- Customizability: Easily adapt it for your slow cooker! (See FAQs for the best white chicken chili recipe crockpot instructions).
Cultural or Cooking Technique Note
While red chili has a long and storied history, white chili is a more modern American culinary invention that really gained popularity in the 1980s and 90s. It’s a wonderful example of how classic dishes evolve. This 2025 version represents what I believe is the peak of that evolution, moving beyond a simple soup to a rich, layered stew that focuses on building deep savory and creamy notes. It’s a new-age comfort food classic!
Serving Suggestions
- The Loaded Bowl: Top with extra Monterey Jack cheese, a big dollop of sour cream, sliced avocado, and crispy fried tortilla strips.
- Cornbread Heaven: Serve by ladling a generous amount over a warm, split piece of skillet cornbread.
- Hearty Dip: Keep it warm in a slow cooker and serve with a giant bowl of sturdy corn chips for the ultimate party food.
- Fresh & Zesty: A simple topping of fresh pico de gallo or a zesty corn salsa cuts through the richness beautifully.
Pro Tips for Success
- Chicken Thighs for the Win: While chicken breast works, using chicken thighs results in more tender, flavorful meat that holds up beautifully to simmering.
- Bloom Your Spices: Don’t skip toasting the spices in the pot for a minute before adding the liquid. This simple step unlocks their essential oils and dramatically deepens the flavor.
- The Double Cheese Melt: Melting some of the cheese directly into the chili at the end, in addition to topping with it, creates an unbelievably creamy and cheesy texture throughout.
- Don’t Skip the Lime: The final squeeze of fresh lime juice is absolutely essential. It cuts through the richness and brightens up all the savory notes, tying the whole dish together.
Storage & Reheating
Store your leftover chili in an airtight container in the refrigerator for up to 4 days. It freezes beautifully! Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight. Warm it gently over low heat on the stovetop, stirring occasionally. You may need to add a splash of broth or milk to restore its creamy consistency.
Closing Paragraph
I truly hope you give this recipe a try and agree that it is the best white chicken chili you’ve ever had! It’s a true labor of love, perfected over time to be the ultimate bowl of comfort. Make a big pot, gather your favorite people, and enjoy every single delicious spoonful. Please come back and leave a rating and a comment to let me know if it won an award in your kitchen!
🎀 Final Thoughts
This is it. This is the chili that made me feel like I finally perfected my recipe. It’s the one I make when I want to impress guests or just treat my family to something extra special on a cozy night in. It’s more than just a meal; it’s a warm, creamy hug in a bowl. I’m so happy to share it with you.
FAQs
Q: How do I make this in a Crockpot? A: For the best white chicken chili recipe crockpot version, sauté the onion, poblano, garlic, and spices on the stove. Transfer to a slow cooker with raw chicken (whole breasts or thighs), broth, beans, and chiles. Cook on low for 6-8 hours. Remove and shred the chicken, then return it to the pot. Stir in the cheeses, lime juice, and cilantro at the end until creamy.
Q: Can I use different beans? A: Yes! Cannellini beans or navy beans are great substitutes for Great Northern beans.
Q: How can I make it spicier? A: Add a diced jalapeño with the poblano pepper, a pinch of cayenne pepper with the other spices, or serve with your favorite hot sauce.