This white chicken chili is so flavorful and creamy. The soup is loaded with great protein and healthy carbs. It's the perfect comfort soup to enjoy in cold weather or all year round.
Easy White Chicken Chili Recipe
If you are looking for a new way to cook chili, try this creamy white chicken chili recipe. Whether you cook this white chicken chili in a slow cooker or on the stove, this recipe will never fail you. It's effortless to make and the result is so pleasing.
This white chicken chili is creamy yet is made without flour or heavy cream. It's naturally thickened with white beans that are both healthy and filling. It's guilt-free comfort food that everybody at your dinner table will enjoy!
White Chicken Chili Ingredients
To make this chili, you'll need:
Chicken meat. I used about a pound of raw chicken breast. Raw chicken thighs or leftover rotisserie chicken can also be used as a replacement ingredient.
White beans. I used canned great northern beans, unsalted. Great northern beans are light in flavor and hold their shape well, making them perfect for soup. As an alternative, you can also use cannellini beans.
Southwest seasoning. It's made from ground cumin, coriander, ancho chili powder, and oregano.
Diced green chilies. I used canned diced green chilies. They are commonly used in Mexican dishes. They have a mild flavor with a slight acidity that pairs well with most rich or cheese-based dishes.
Cream cheese. I used about a block of French-style light cream cheese (8 oz), also known as Neufchatel Cheese. You can find this type of cream cheese at any grocer. It costs as much as regular cream cheese.
This white chicken chili has a smokey and mild spicy level. If you love spicy food, you can always add some diced jalapeno or cayenne pepper while making the soup base.
How to Make White Chicken Chili on the Stove
1. Sear the Chicken Breast
While it's not necessary, searing the chicken first will make the soup taste better. Searing the chicken takes only 2 minutes per side. It may sound like another extra step but it will actually help the chicken cook faster during simmering.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- Sear the chicken breasts for 2 minutes on each side or until browned.
- Transfer the seared chicken to a plate.
2. Prepare the Soup Base
During this step, you want to cook the aromatic vegetables and spices to build a depth of flavor to the soup. The whole cooking process only takes about 5-6 minutes.
- In the same Dutch oven, cook the onion for 4 minutes.
- Add the garlic and cook for 30 seconds. Add the dried spices (cumin, coriander, oregano, ancho chili powder, and ground black pepper) and stir for a few seconds.
3. Simmer the Soup
At this step, you will add the chicken back to the pot. Next, you will add diced green chilies and broth, then bring the mixture to a boil over high heat. Once boiling, quickly reduce the heat to medium-low. Cover the pot then simmer for 7 minutes or until the chicken breast is cooked.
- Add the green chilies, seared chicken breasts, and broth into the pot.
- Bring the mixture to a boil over high heat then quickly lower the heat to medium-low.
- Simmer, covered, for 7 minutes or until the chicken is cooked through.
- Transfer the chicken to a plate.
4. Thicken the Soup
Once the chicken is fully cooked, remove it from the pot. Now it's time to add puree beans, whole beans, and cream cheese. Stir and gently simmer for a few minutes until the soup is thickened.
- Add the corn, white beans, pureed white beans, and cream cheese.
- Simmer the soup, uncovered, for 5 minutes or longer until the soup is thickened.
- While you're waiting, shred the chicken.
5. Combine All of the Ingredients
While you're waiting for the soup to thicken, shred the chicken. Finally, put the shredded chicken back into the pot, simmer for a few minutes so everything blends together and absorbs the flavor.
- Add the shredded chicken and lime juice into the pot.
- Taste and adjust the seasoning with additional salt and/or spices.
- Stir to combine then turn off the heat.
As always, use this recipe as a base. You can always adjust the seasoning with additional salt, chili powder, etc according to your liking.
How to Store Leftover White Chicken Chili
Do not leave the soup for more than 2 hours at room temperature. Once the white chicken chili cools down, transfer the leftover to an airtight container.
Properly stored, the leftover will last 3-4 days in the fridge or up to 6 months in the freezer.
How to Reheat Leftover Chili
The best way to reheat starchy soup is to cook it on low heat on the stove and with some broth or water. Watch the soup carefully and stir often for a few minutes until warm.
Alternatively, you can reheat an individual serving of white chicken chili in the microwave for 30 seconds. Open the microwave's door and stir the soup. Continue microwaving the soup for another 30 seconds or longer or until warm to perfection.
Check Out More Delicious Soup Recipes
- Chicken and Dumpling Soup
- Easy Cheddar Broccoli Soup
- Tomato Potato Soup
- Greek Lemon Chicken Rice Soup
- Italian Bean Soup
White Chicken Chili
- a Large Dutch Oven
- 1 pound whole boneless chicken breasts
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 7 oz diced green chilies
- 3 cups chicken broth
- 2 cans (15 oz each) white beans , (rinsed and drained) - such as great northern beans
- 8 oz Neufchâtel cream cheese (low fat cream cheese), (at room temperature)
- 1½ cups frozen or fresh corn
- ½ fresh lime, (juiced)
Dried and Ground Spices:
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon ancho chili powder
- ½ teaspoon ground black pepper
- fresh diced jalapenos
- fresh chopped cilantro
- shredded Monterey Jack cheese
- sour cream
- Blend or mash a cup of white beans until smooth. Set it aside.
- In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the chicken breasts for 2 minutes on each side or until browned. Set them aside.
- Cook the onion for 4 minutes. Add garlic and cook for 30 seconds. Add the dried spices and stir for 1 minute.
- Add the green chilies, chicken breasts, and broth. Bring to a boil over high heat then quickly lower the heat to medium-low. Simmer, covered, for 7 minutes or until the chicken is cooked through. Transfer the chicken to a plate.
- Add the corn, white beans, pureed white beans, and cream cheese. Simmer, uncovered, for 5 minutes or longer until the soup is thickened. While you're waiting, shred the chicken.
- Add the shredded chicken and lime juice into the pot. Stir to combine and adjust the seasoning with salt or extra spices as needed. Turn off the heat and serve the soup with toppings.
- Use only 2 cups of chicken broth.
- Add the chicken breasts to the bottom of the slow cooker.
- Add yellow onion, diced green chilies, garlic, chicken broth, corn, and ground/dried spices.
- Cover the slow cooker and cook on low for 4-6 hours or high for 2-4 hours until the chicken is cooked through then shred the chicken.
- Add the pureed beans, white beans, cream cheese, and lime juice. Cover the slow cooker and cook on high for 15 minutes.
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