White chili with chicken offers a creamy, flavorful twist on traditional chili. It skips the tomatoes and beans found in red chili. Instead, it features tender chicken, white beans, green chiles, and a rich broth. This dish warms you on cold nights. It also comes together quickly for weeknight meals.
Many love white chili for its mild heat and comforting texture. You can make it in a slow cooker or on the stovetop. This recipe serves six to eight people. Prep time is about 15 minutes. Cook time is 30 to 40 minutes on the stove or 4 to 6 hours in a slow cooker. Let’s dive into the details.
Ingredients You’ll Need
Gather these fresh ingredients for the best results.
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (4 ounces each) diced green chiles, drained
- 4 cups chicken broth, low-sodium preferred
- 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- 8 ounces cream cheese, softened and cubed
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack or cheddar cheese (optional topping)
- Tortilla chips or avocado slices (optional toppings)
These ingredients create a balanced flavor profile. The cream cheese and half-and-half give the chili its signature creamy base. Green chiles add mild spice without overpowering the dish.
Step-by-Step Instructions
Follow these steps for perfect white chili every time. We’ll start with the stovetop method. I’ll note slow cooker variations.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion. Sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic. Cook for 1 more minute until fragrant.
- Add the chicken pieces to the pot. Cook for 5 to 7 minutes, stirring occasionally. The chicken should brown on all sides. This step builds flavor through the Maillard reaction.
- Stir in the diced green chiles, cumin, chili powder, oregano, salt, and pepper. Mix well. Cook for 2 minutes to toast the spices. This releases their essential oils.
- Pour in the chicken broth. Scrape the bottom of the pot to loosen any browned bits. Add the drained beans and frozen corn. Bring the mixture to a boil. Reduce heat to low. Simmer uncovered for 20 minutes. Stir occasionally. The chicken will become tender.
- Slow Cooker Option: After browning the chicken, onions, and garlic in a skillet, transfer everything to a 6-quart slow cooker. Add the remaining ingredients except the cream cheese, half-and-half, and lime juice. Cook on low for 6 hours or high for 4 hours.
- Remove about 1 cup of the chili liquid. Whisk it with the cubed cream cheese in a bowl until smooth. Stir this mixture back into the pot along with the half-and-half and lime juice. Simmer for 5 more minutes on the stovetop. For the slow cooker, stir in these during the last 15 minutes on high.
- Taste and adjust seasoning if needed. The chili should be thick and creamy. If it’s too thick, add a splash of broth. Serve hot with garnishes like cilantro, cheese, or chips.
Helpful Tips for Success
- Use chicken thighs for juicier results. They stay moist during cooking. Breasts work well too but may dry out if overcooked.
- For extra heat, add a jalapeño or a pinch of cayenne. Start mild and let eaters customize with hot sauce.
- Make it dairy-free by swapping cream cheese for cashew cream and half-and-half for coconut milk. The flavor shifts slightly but remains delicious.
- Prep ahead by chopping veggies and measuring spices the night before. This cuts down on active cooking time.
- Leftovers store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a bit of broth to loosen it up. It freezes well for up to 3 months. Thaw overnight before reheating.
- Double the recipe for meal prep. Portion into containers for easy lunches.
Variations to Try
- Spice it up with shredded rotisserie chicken for an even faster version. Skip browning and simmer for 15 minutes.
- Go vegetarian by replacing chicken with extra beans or plant-based protein like jackfruit.
- Add poblanos or bell peppers for more veggies. Roast them first for smoky depth.
- Make it Mexican-inspired with a dollop of sour cream, pickled onions, and radishes on top.
- For a thicker chili, mash some beans against the pot side before adding the cream mixture.
- Experiment with toppings. Try crushed tortilla chips for crunch or sliced green onions for freshness.
Nutritional Information
One serving (about 1.5 cups) provides roughly 400 calories. It includes 30 grams of protein, 25 grams of fat, and 30 grams of carbohydrates. The beans offer fiber for satiety. Chicken delivers lean protein. Choose low-sodium broth to control salt intake.
This chili fits keto diets if you reduce corn and beans. It’s naturally gluten-free.
Why White Chili Beats Regular Chili
- White chili stands out for its velvety texture. The cream base coats your spoon without heaviness. It highlights subtle flavors like cumin and lime.
- It’s versatile for gatherings. Set out toppings for a build-your-own bar.
- Families appreciate the quick prep. Kids often prefer its milder taste over spicy red chili.
FAQs
- What is the difference between white chili and regular chili?
- White chili uses a creamy broth with chicken and white beans. Regular chili relies on tomatoes, ground beef, and kidney beans for a red, tomatoey base.
- Can I make white chili with chicken in a slow cooker?
- Yes. Brown the aromatics first, then cook on low for 6 hours or high for 4 hours. Add dairy at the end to prevent curdling.
- Is white chili spicy?
- It’s mildly spicy from green chiles. Adjust heat with jalapeños or omit for a kid-friendly version.
- How do I thicken white chili with chicken?
- Simmer longer to reduce liquid. Mash some beans or mix in a cornstarch slurry. Cream cheese naturally thickens it too.
- Can I use canned chicken for white chili?
- Yes, for a shortcut. Drain two 12-ounce cans and add during the last 10 minutes of simmering. Reduce broth by 1 cup.
This recipe delivers restaurant-quality results at home. Enjoy the cozy flavors and share with loved ones.