This white chicken chili is a classic recipe that’s done just perfectly. Creamy, filling, cozy, and topped with all your favorites. (We like avocado, cilantro, and sour cream.)
And yes, it’s easy to make, and you’ll just need one pot. One of my most frequently made dinner recipes in the winter.
White Chicken Chili
Ingredients
- 3 tablespoons butter
- 1 medium onion peeled and chopped
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 14 ½ ounce cans Great Northern White beans, rinsed and drained
- ½ cup salsa verde
- 4 ounce can diced green chiles
- 3 cups cooked chicken shredded
- 1 cup frozen corn
- 1 tablespoon fresh lime juice
- 4 ounces cream cheese
- ½ cup heavy whipping cream
- 2 tablespoons fresh cilantro chopped
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Instructions
- Make base of veggies and flour. In a large pot or Dutch oven, melt butter over medium-low heat. Add chopped onion and cook for 7-10 minutes until onions look more translucent and are tender, stirring occasionally and watching the heat to make sure the onion doesn’t burn. Add garlic and cook an additional 1-2 minutes, stirring occasionally. Add in flour and stir to break up any clumps. Cook for an additional 2-3 minutes.
- Add broth, base, beans, and seasoning. Slowly pour in and whisk chicken broth into onion mixture. Add the chicken bouillon base and whisk to combine. Stir in chili powder, cumin, salt, pepper, coriander, garlic powder, and cayenne. Add the beans, green chilis, and salsa verde, and turn heat up to medium-high heat. Bring soup just to a boil.
- Add corn, chicken, and lime. Lower heat to a simmer and add corn, chicken, and lime juice until the ingredients are warmed through, about 5-10 minutes.
- Add cream cheese. Put cream cheese in a bowl and microwave for 30 seconds. Spoon some broth from the soup into the bowl and whisk cream cheese until smooth. Turn off heat for the soup. Stir in whisked cream cheese, cream, and chopped cilantro.
- Serve. Serve chili warm in individual bowls and top with desired toppings.
Notes
Nutrition
Every time I make this recipe it takes me back to the first chilly evening of fall last year. I remember searching for a recipe that could warm us up from the inside out, without being too heavy. That’s when I stumbled upon this gem. It’s become a bit of a tradition now. As soon as the leaves start to turn, my family knows this comforting chili will make its debut on our dinner table. It’s a complete meal on its own, but for bonus points try serving it with this spicy southwest salad.
The kids, usually not big fans of anything too spicy, gobble it up, especially when I let them top their own bowls with heaps of cheese and a dollop of sour cream.
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Key Ingredients and Tools
Salsa Verde. Found in the international aisle or with condiments, salsa verde adds a unique tangy and slightly spicy flavor to the chili.
A good substitute could be a homemade blend of tomatillos, jalapeños, and cilantro if you’re up for a little extra prep.
Great Northern White Beans. These beans are located in the canned goods aisle and are key for adding a creamy texture and heartiness to the dish without overpowering other flavors.
Cannellini beans make a great substitute if Great Northern White Beans aren’t available.
Rotisserie Chicken. You can pick this up in the deli section; it saves time and adds a rich, savory flavor to the chili.
If you have extra time, cooking and shredding your own chicken breast is a great alternative.
Cream Cheese. Found in the dairy aisle, cream cheese gives the chili its creamy consistency and rich taste.
Troubleshooting and Help
For a vegetarian version, you can skip the chicken and use vegetable broth instead of chicken broth. You might want to add an extra can of beans or some diced zucchini for more substance. It’ll still be deliciously creamy and satisfying.
You could use a bit of green enchilada sauce as a substitute, or even blend up some tomatillos with green chilies and a handful of cilantro for a quick DIY version. The key is to get that tangy, green chili flavor in there.
This chili has a bit of warmth from the spices, but it’s not overly spicy. The great thing is, you can adjust the heat to your liking. Feel free to reduce the chili powder and cayenne pepper, or omit the cayenne altogether if you’re sensitive to spice. The green chiles and salsa verde provide flavor more than heat, especially if you choose mild versions.
Sure thing! If you have fresh corn, it’s a fantastic substitute. Just cut the kernels off the cob and toss them in. Fresh corn will add a nice crunch and sweetness to the chili. It’s a great way to use up those summer corn leftovers.
More to Easy Dinners to Love
All of these are perfect for a busy night or a time that you just don’t feel like making dinner a big production.
- For those nights when you crave something warm and hearty without the fuss, my Crockpot Ranch Chicken and Potatoes is a set-it-and-forget-it choice.
- One-Pan Chicken Marsala is a dish that promises elegance and flavor with minimal cleanup.
- Shrimp Skillet Fajitas are a quick and colorful meal.
- When the weather turns chilly, there’s nothing quite as comforting as a bowl of my Sausage and Tortellini Soup.
This chili is easy to make, perfect for any day of the week, and sure to satisfy your cravings for something warm and comforting. I hope you love it as much as we do.
Love,
We all LOVED this version. Even my youngest (pickiest) ate a second small bowl. Kudos again, Katie!! You hit another one out of the park!!