Good morning from my cozy kitchen here in Khenifra! It’s a beautiful, crisp autumn Saturday, the kind of day that just begs for a truly spectacular comfort food. And friends, today I’m sharing the one, the only, The BEST White Chicken Chili recipe you will ever need. I don’t use that title lightly! This chili is unbelievably rich, creamy, and packed with layers of savory, smoky, and tangy flavor. It’s a true showstopper, the kind of meal that wins chili cook-offs and becomes a family legend. It perfectly balances that indulgent, soulful comfort with wholesome, protein-packed ingredients, and it’s surprisingly easy to make right on your stovetop.
Serving Versatility
This glorious chili is a meal in itself, but it also loves to be dressed up! Serve it in a classic bowl loaded with toppings, ladle it over rice or quinoa for a heartier meal, or even use it as a decadent filling for baked potatoes. It’s a dish that can be as simple or as fancy as you want it to be.
Full Recipe: My Award-Winning White Chicken Chili
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 8 Calories: Approximately 420 calories per serving
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 3 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken, cut into ½ inch cubes (a mix of breast and thighs is great!)
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon 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, undrained
- 4 ounces (½ block) cream cheese, softened and cubed
- ½ cup heavy cream or half-and-half
- 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 and cook, stirring occasionally, until softened, about 6-7 minutes.
- Add the cubed chicken to the pot. Cook until it’s lightly browned on all sides. Stir in the minced garlic, flour, cumin, oregano, smoked paprika, and coriander. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the rinsed beans and the can of green chiles.
- Bring the chili to a boil, then reduce the heat to a simmer. Let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the chili has thickened slightly and the chicken is cooked through.
- Reduce the heat to the lowest setting. Stir in the softened cream cheese until it has completely melted. Slowly pour in the heavy cream, stirring until the chili is smooth and luscious.
- Turn off the heat. Stir in the fresh lime juice and cilantro. Season generously with salt and pepper to taste. Let it sit for 5 minutes before serving for the flavors to meld perfectly.
Why You’ll Love This Recipe
- Quick preparation: This best white chicken chili recipe award winning contender has a deep, slow-simmered flavor but is ready in under an hour!
- Budget-friendly ingredients: It uses simple, accessible ingredients to create a truly gourmet-level chili.
- Big, cozy flavor: The combination of smoky spices, tangy lime, rich cream, and savory chicken is absolutely unforgettable. This is the worlds best white chicken chili!
- Nutritional value: It’s packed with lean protein from chicken and fiber from the beans to keep you feeling full and satisfied.
- Customizability: This recipe is a perfect base. Swirl in some hot sauce and ranch for a White Buffalo Chicken Chili or leave out the beans for a hearty White Chicken Chili Without Beans.
Cultural or Cooking Technique Note
The secret to making a truly exceptional chili lies in building layers of flavor, and a key technique for that is “blooming” your spices. In step 2, when you add the spices to the hot pot with the aromatics and cook them for a minute, you are toasting them. This simple action awakens the dormant essential oils in the dried spices, making them exponentially more fragrant and flavorful than if you were to just dump them into the liquid. It’s a small step that makes a world of difference.
Serving Suggestions
- The Works: Top a big bowl with shredded Monterey Jack cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and crispy tortilla strips.
- With a Southern Touch: Serve with a big piece of buttery, skillet-fried cornbread for dipping, reminiscent of a classic Paula Deen White Chicken Chili meal.
- Hearty & Filling: Ladle the chili over a baked sweet potato or a bed of fluffy white rice.
- Game Day Star: Serve it warm in a slow cooker with a big bowl of Fritos Scoops for the perfect party dip.
Pro Tips for Success
- Don’t Rush the Aromatics: Take the time to properly soften your onions and peppers at the start. This builds a sweet, savory foundation for the entire chili.
- Thicken it Naturally: For a thicker, heartier chili, you can mash about half of one can of beans with a fork before adding them to the pot.
- Use Quality Broth: Since chicken broth is the liquid base of this chili, using a good-quality, flavorful broth will make a noticeable difference in the final taste.
- Cooking from Frozen: In a pinch, you can make this a white chicken chili frozen chicken recipe. Simply boil the frozen chicken in a separate pot of water until cooked through, then shred or cube it and add it to the recipe as directed.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes exceptionally well! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight. Warm it gently over low heat on the stovetop, stirring occasionally until heated through. Avoid boiling it to keep the creamy texture perfect.
Closing Paragraph
I truly believe this is the only white chicken chili recipe you’ll ever need. It’s rich, it’s comforting, and it has a depth of flavor that is simply unmatched. It’s the perfect meal to share with people you love. Please, make a pot of this liquid gold, gather your favorite people, and enjoy every single spoonful. Don’t forget to come back and leave a rating and a comment to let me know how it turned into a legend in your home, too!
🎀 Final Thoughts
This chili is my secret weapon. It’s the recipe I make when I want to wrap my family in a big, warm, culinary hug. It feels so special and indulgent, but it’s my little secret how quickly it all comes together. It’s pure comfort and joy in a bowl, and I’m so happy to be sharing it with you.
FAQs
Q: Can I make this with other meats, like sausage or beef?
A: Absolutely! For a White Chili With Sausage, brown 1 lb of pork sausage with the onions. For a White Beef Chili, use ground beef and beef broth instead of chicken.
Q: Can I make this in a slow cooker? A: Yes. Sauté the onion, pepper, garlic, and chicken on the stove first. Then transfer to a slow cooker with the broth, beans, and chiles. Cook on low for 4-6 hours. Stir in the dairy, lime, and cilantro at the end.
Q: Is there a shortcut for the creamy base?
A: While not identical, some people enjoy a White Chicken Chili With Alfredo Sauce as a shortcut. You could omit the cream cheese and heavy cream and stir in about 1 cup of your favorite jarred alfredo sauce at the end until heated through.