White Chicken Chili Recipe

Introduction

White Chicken Chili is a comforting twist on traditional chili, featuring tender chicken, creamy textures, and a blend of flavorful spices. It’s a hearty, satisfying dish perfect for cooler days or any time you crave a creamy, savory stew.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tsp oregano
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken stock
• 4 oz can green chiles
• 1/2 cup heavy whipping cream
• 4 oz cream cheese, cubed
• 3 cups shredded rotisserie chicken
• 2 cans cannellini beans
• 1 bag frozen corn

Instructions

1. Step 1: Heat olive oil in a soup pot or Dutch oven over medium-low heat. Add chopped onion and sauté until translucent.
2. Step 2: Add minced garlic and cook until garlic starts to brown and onion remains translucent.
3. Step 3: Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper if using. Sauté for 1 minute to release the spices’ aroma.
4. Step 4: Pour in chicken stock, green chiles, and cannellini beans. Stir well and increase heat to bring the mixture to a low boil.
5. Step 5: Reduce heat to a gentle simmer. Let the chili cook uncovered, stirring occasionally, for about 25 minutes until the stock reduces by at least one-third.
6. Step 6: Lower the heat to medium. Add heavy whipping cream, cubed cream cheese, and shredded chicken. Stir occasionally and cook for 10–15 minutes until heated through and cream cheese is fully melted.
7. Step 7: Remove from heat and serve warm. Garnish with your choice of cheese, sour cream, cilantro, sliced red peppers, or tortilla chips.

Tips & Variations

• For a more authentic color, use white or yellow onion, but red onion adds a richer flavor.
• Cut cream cheese into small pieces or break it up while stirring to ensure it melts smoothly.
• Add cottage cheese to boost protein and add creaminess.
• Feel free to adjust cayenne pepper to control the spice level.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked and shredded fresh chicken works just as well. You can boil, roast, or sauté chicken breasts or thighs, then shred and add to the chili.

Is this chili spicy?

This white chicken chili has a mild to moderate spice level, thanks to paprika and optional cayenne pepper. You can adjust the heat by increasing or omitting the cayenne based on your preference.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This creamy White Chicken Chili combines tender shredded rotisserie chicken, cannellini beans, and a blend of warm spices in a rich, savory broth finished with cream cheese and heavy cream for a comforting meal that’s perfect for chilly evenings.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped

Spices

• 1 tsp oregano
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Liquids & Dairy

• 4 cups chicken stock
• 1/2 cup heavy whipping cream
• 4 oz cream cheese, cubed

Main Ingredients

• 4 oz can green chiles
• 3 cups shredded rotisserie chicken
• 2 cans cannellini beans
• 1 bag frozen corn

Instructions

1. Heat the oil and sauté aromatics: Add olive oil to a soup pot or Dutch oven over medium-low heat. Once heated, add the chopped onion and sauté until it begins to turn translucent. Then add the minced garlic and continue cooking until the garlic starts to brown and the onion is fully translucent.
2. Add spices and sauté briefly: Stir in oregano, cumin, salt, pepper, paprika, and optional cayenne pepper, sautéing for about 1 minute to release the spices’ aromas.
3. Add liquids and beans, bring to boil: Pour in the chicken stock, add the can of green chiles and cannellini beans. Stir thoroughly and increase heat until the mixture reaches a gentle low boil.
4. Simmer to reduce: Reduce the heat to a gentle simmer, leaving the pot uncovered. Simmer for approximately 25 minutes, stirring occasionally until the stock has reduced by at least one-third, concentrating the flavors.
5. Add cream, cream cheese, and chicken: Lower heat to medium. Add heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Cook for 10 to 15 minutes, stirring occasionally, until the chili is heated through and the cream cheese has fully melted into a creamy consistency.
6. Serve and garnish: Remove from heat and serve hot. Garnish with your choice of shredded cheese, sour cream, fresh cilantro, sliced red peppers, or tortilla chips for added texture and flavor.

Notes

• You can use a white or yellow onion for the classic white chili color, but red onion offers a richer flavor.
• To ensure the cream cheese melts fully and smoothly, cut it into small pieces before adding it, or break it up with a spatula as it warms.
• To increase protein content, consider adding cottage cheese as discussed in the recipe post.

Keywords: white chicken chili, creamy chicken chili, rotisserie chicken recipe, easy chili, white bean chili