Description
White Chicken Chili is a creamy, zesty comfort soup packed with shredded chicken, white beans, sweet corn, green chilies, and warm spices. Rich, hearty, and loaded with flavor, it’s perfect for cozy nights, game day gatherings, or a comforting snow-day meal. Easily adapted for stovetop or crock pot cooking.
Ingredients
Seasonings:
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1 tsp chili powder (2.6 g)
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½ tsp ground cumin
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½ tsp dried oregano
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½ tsp salt
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½ tsp mustard powder
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¼ tsp black pepper
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¼ tsp cayenne pepper
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1 pinch red pepper flakes
Chili Base:
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3 tbsp butter (42 g)
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1 yellow onion, diced (150 g)
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1 large jalapeño pepper, seeded and diced
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4 cloves garlic, minced
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3 tbsp flour (24 g)
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6 cups chicken broth (1.4 liters)
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⅓ cup half and half (80 ml)
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2 cans (15.5 oz each) cannellini beans, drained
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1 tsp hot sauce (5 ml)
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1 tsp Worcestershire sauce (5 ml)
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2 cans (4 oz each) mild green chilies, undrained
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1½ lbs bone-in, skinless chicken breast (680 g)
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Salt and pepper to taste
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1 can (15.25 oz) sweet corn, drained
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8 oz cream cheese, softened (225 g)
Garnishes (Optional):
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Lime wedges
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Diced avocado
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Sour cream
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Tortilla strips or Fritos
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Monterey Jack or Pepper Jack cheese
Instructions
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In a Dutch oven, melt butter over medium heat. Add onions and jalapeño; cook 5 minutes. Stir in garlic and cook 1 more minute.
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Sprinkle in flour and stir to coat; cook 2 minutes.
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Slowly add chicken broth and half and half, stirring constantly.
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Optional: Blend 1 cup beans with ½ cup broth for extra creaminess and return to pot.
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Stir in seasonings, hot sauce, Worcestershire, green chilies, and remaining beans. Bring to a gentle boil; simmer 15 minutes.
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Season chicken with salt and pepper and add it along with corn; simmer 15–20 minutes until cooked through.
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Remove chicken, shred it, and return to the pot.
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Reduce heat to low and stir in cream cheese until fully melted.
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Taste and adjust seasoning. Serve with desired garnishes.
Notes
Blending beans adds creaminess without extra dairy.
Use rotisserie chicken for a shortcut.
Adjust spice level by increasing jalapeño, cayenne, or hot sauce.
To cook in a crock pot: add everything except cream cheese and half and half; cook on low 6–8 hours. Stir in dairy at the end.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Stovetop or Slow Cooker
- Cuisine: American / Tex-Mex