Good morning, my dear friends! It’s a beautifully crisp and sunny Saturday morning here in Khenifra, the kind of autumn day that just begs for a bowl of something warm and utterly comforting. Today, I’m sharing the recipe that my family calls “the cozy hug,” my ultimate Creamy White Chicken Chili Recipe. Imagine a luxuriously thick and velvety broth, loaded with tender chicken, hearty beans, and a perfect blend of savory spices, all made wonderfully cheesy and rich. It’s a meal that strikes the perfect balance between indulgent comfort, wholesome nutrition, and weeknight-friendly simplicity.
Serving Versatility
This glorious chili is a true all-star! Serve it in a classic bowl piled high with your favorite toppings, ladle it over a bed of fluffy rice, or serve it with a side of warm cornbread for dipping. It’s also fantastic as a hearty, scoopable dip with tortilla chips for a party!
Full Recipe: The Best Cheesy White Chicken Chili
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 6-8 Calories: Approximately 430 calories per serving
Ingredients
For the Homemade White Chicken Chili Seasoning:
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, adjust to your heat preference)
For the Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 (10 ounce) can diced tomatoes with green chiles (like White Chicken Chili Rotel), undrained
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained
- 4 ounces (½ block) cream cheese, softened and cubed
- 1 cup shredded Monterey Jack or cheddar cheese
Instructions
- Prepare the Seasoning: In a small bowl, mix together all the ingredients for the Homemade White Chicken Chili Seasoning. Set aside.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
- Cook Chicken & Spices: Add the cubed chicken to the pot and cook until it’s no longer pink. Stir in the minced garlic and the homemade seasoning blend. Cook for 1 minute, stirring constantly, until the spices are very fragrant.
- Simmer: Pour in the chicken broth and the can of diced tomatoes with green chiles, scraping up any browned bits from the bottom of the pot. Stir in the rinsed beans. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer gently for 15-20 minutes for the flavors to meld.
- Make it Creamy: Reduce the heat to low. Stir in the softened cream cheese until it has completely melted. Slowly stir in the shredded cheese until you have a smooth and luscious cheesy white chicken chili. This is how to make creamy white chicken chili perfectly!
- Finish: Season with salt and pepper to your taste. Serve hot with your favorite toppings.
Why You’ll Love This Recipe
- Quick preparation: This comforting chili comes together in one pot in under an hour.
- Budget-friendly ingredients: It uses simple, accessible ingredients to create a rich and satisfying meal.
- Big, cozy flavor: The homemade seasoning blend and double-cheese method create a deep, savory, and incredibly comforting flavor. It’s a truly indulgent creamy white chili recipe.
- Nutritional value: It’s packed with protein from the chicken and fiber from the beans to keep you full and happy.
- Customizability: Easily swap the chicken for a different protein! This recipe works great as a white chili with ground chicken or even a white beef chili.
Cultural or Cooking Technique Note
The heart of this recipe’s incredible flavor lies in the Homemade White Chicken Chili Seasoning. While store-bought packets are convenient, taking just two extra minutes to create your own blend from individual spices makes a world of difference. It allows you to control the quality, freshness, and salt content of your dish. Toasting, or “blooming,” the spice blend in the pot before adding liquids awakens their essential oils, creating a much more vibrant and aromatic chili than you could ever get from a pre-packaged mix.
Serving Suggestions
- The Ultimate Chili Bowl: Top with extra shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced avocado.
- With Cornbread: Serve with a side of warm, buttery cornbread for dipping into that delicious, creamy broth.
- Nacho Style: Ladle the chili over a bed of tortilla chips and top with your favorite nacho toppings for a fun twist.
- Hearty & Wholesome: Serve over a scoop of fluffy quinoa or brown rice.
Pro Tips for Success
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make it melt poorly. For the smoothest, gooiest white chicken chili with cheese, buy a block and shred it yourself.
- Rotisserie Chicken Shortcut: To make this recipe even faster, you can use 3-4 cups of shredded meat from a store-bought rotisserie chicken. Simply add it in at step 4 with the broth and beans.
- Soften that Cream Cheese: Make sure your cream cheese is at room temperature before adding it to the pot. This helps it melt seamlessly into the chili without any lumps.
- Control the Heat: The main source of heat comes from the can of diced tomatoes with green chiles and the cayenne pepper. Choose a mild Rotel and omit the cayenne for a kid-friendly version.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. This chili also freezes very well! Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator. Warm it gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up and restore its creamy texture.
Closing Paragraph
I am so thrilled for you to try this Creamy White Chicken Chili Recipe and I hope it brings as much warmth and happiness to your table as it does to mine. It’s a truly special dish that feels indulgent but is so simple to make. It’s a recipe that is sure to get rave reviews, much like a favorite creamy white chili allrecipes find! Please give it a try, get creative with it, and be sure to come back and leave a rating and a comment below!
🎀 Final Thoughts
This chili is my ultimate comfort food. The combination of the creamy, cheesy broth and the savory spices is just pure bliss. It’s the meal I make when I want to wrap my family in a big, warm hug. It’s simple, it’s delicious, and it’s made with a whole lot of love. I hope you enjoy it.
FAQs
Q: Can I use ground chicken? A: Yes, this makes a fantastic white chili with ground chicken. Simply brown 1.5 lbs of ground chicken with the onion until cooked through, then proceed with the recipe.
Q: Could I use ground beef instead? A: Absolutely! To make a white beef chili, substitute the chicken with ground beef and use beef broth instead of chicken broth for a different but equally delicious flavor.
Q: Can I make this in a Crockpot? A: Yes. Sauté the onion, garlic, and chicken with the spices on the stove first. Transfer to a slow cooker and add the broth, Rotel, and beans. Cook on low for 4-6 hours. Stir in the cheeses at the end until melted and creamy.