White Chili

Our white chili recipe is a flavorful, creamy alternative to classic red chili. It’s a rich and satisfying dish with a pop of heat perfect for a cozy night in, an impress-the-neighbors potluck or a rowdy game day.

The biggest differences between white and red chili are the meat and the base sauce. Our recipe combines tender chicken breast, great northern beans, chiles and spices stewed in a rich, flavorful broth thickened with sour cream and heavy cream. It’s easily one of the best chilis ever.

Some similarities exist too: Just as with red chili, this white chicken chili recipe can be served with a topping bar stocked with tortilla chips, shredded cheese and jalapenos so everyone can create their ultimate bowl.

White Chili Ingredients

• Chicken breasts: Cubed boneless chicken is lean and cooks quickly, which is ideal for this white chili chicken recipe. Cutting the chicken into small cubes ensures it cooks evenly.
• Onion: It’s challenging to find a chili recipe without onions! They are the savory base of the chili, and as they cook, they soften and release their sweetness, enhancing the overall flavor profile of the dish.
• Garlic powder: Skip the hassle of chopping fresh garlic and use a pinch of garlic powder. A spice rack essential, garlic powder has the kick of eight cloves of garlic in every teaspoon.
• Canola oil: Canola oil is a neutral oil that works well when sauteing chicken and onions without adding extra flavor. Its high smoke point makes it perfect for browning meat without burning.
• Great northern beans: Of all the canned beans to choose from, great northern beans have an infamously mild flavor and creamy texture that is the signature of a next-level white chili recipe with chicken.
• Chicken broth: Chicken broth adds moisture and savoriness to the chili. When using the best chicken broth brands, opt for low-sodium if you want more control over the seasoning.
• Canned green chiles: Green chiles provide a mild heat and slightly tangy flavor. Look for mild chiles for a southwestern kick that doesn’t overpower the dish.
• Spices and seasonings: Salt, pepper, ground cumin, dried oregano and cayenne pepper add balanced seasoning and a subtle heat to this recipe for white chicken chili. Feel free to adjust the amount of salt depending on the saltiness of your broth, tasting a little as you go.
• Sour cream and heavy whipping cream: These make the chili rich and tangy with a luxurious, velvety texture. The creaminess also mellows out the spices.
• Optional toppings: Options such as tortilla chips, shredded cheddar cheese and sliced seeded jalapeno allow you to personalize each bowl of chili to your liking.

Directions

Step 1: Cook the chicken

TASTE OF HOME

In a large saucepan, saute the chicken, onion and garlic powder in oil until the chicken is no longer pink.

Editor’s Tip: For quick and consistent cooking, dice your onions evenly and keep them pretty small. Need to work on your knife skills? Stanley Tucci knows how to cut an onion.

Step 2: Bring on the beans

TASTE OF HOME

Add the beans, broth, chiles, salt, ground cumin, dried oregano, pepper and cayenne pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

Step 3: Make it creamy

TASTE OF HOME

Remove the chili from the heat. Stir in the sour cream and heavy cream.

Step 4: Add toppings

TASTE OF HOME

To serve, top with tortilla chips, cheese and jalapenos as desired.

TASTE OF HOME

White Chili Variations

• Change the beans: Ok, yes, this recipe is called white chili, but many types of beans can work in this chicken chili. Canellini or navy beans keep with the color theme and taste great, but red kidney or black beans work if that’s all you have.
• Add vegetables: If you’re willing to go beyond the white chili theme, add canned or frozen corn or diced tomatoes to the pot.
• Heat it up: Some folks really like it fiery! Use a can of hot green chiles, or add a dash more cayenne. In Step 1, you can also add diced fresh jalapeno, poblano or any other spicy type of pepper.
• Make it mild: The first step to a milder white chili chicken recipe is to reduce or remove the cayenne. To chill out the spice without losing flavor, add a couple of spoonfuls of ranch seasoning to the mix.
• Offer extra toppings: Try bacon crumbles, avocado, diced red or green onion, and chopped fresh cilantro on top of your white chicken chili recipe.

How to Store White Chili

This white chili recipe with chicken may make enough so you can have leftovers for dinner the next day or freeze some for later. Store leftovers in an airtight container in the refrigerator.

How long does white chili last?

White chili, stored in an airtight container, will last up to four days in the fridge. The flavors may even deepen as it sits.

Can you freeze white chili?

Yes, white chili freezes well. Just be sure to let it cool completely before transferring it to a freezer-safe container. It will last for up to three months.

How do you reheat white chili?

Reheat it gently on the stovetop or in the microwave, stirring occasionally. If the chili seems too thick after being refrigerated or frozen, add a little extra chicken broth or water to loosen it up.

White Chili Tips

TASTE OF HOME

How do you make white chili thicker?

You can thicken your recipe for white chicken chili in three easy ways: with mashed beans, cornstarch or cream cheese. Keep 1 cup great northern beans in reserve and mash them up until creamy. Add them to the chili and you will see it thicken right up. If you have already put all the beans in the chili, no worries! Take 1 tablespoon cornstarch and mix it with 2 tablespoons water, cream or chicken broth. Then add the mixture to your saucepan and cook for two to three minutes before adding the creamy ingredients. Finally, adding 4 ounces softened, cubed cream cheese in the last 10 minutes of cooking can also thicken the texture slightly.

How do you make white chili in a slow cooker?

This is a great recipe to set and forget. Put the cubed chicken, onion, oil, spices, green chiles, beans and broth in your slow cooker and stir. Cover and cook on low for eight hours or high for three to four hours. Add the sour cream and heavy whipping cream, stir and let it heat for another 15 minutes. Mix it up again and serve with your desired toppings.

How do you make white chili in an Instant Pot?

To make this white chicken chili recipe in an Instant Pot, put everything in the pressure cooker except the sour cream and heavy whipping cream. Cover and seal with the lid, switch the valve to the sealed position and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally release pressure for 10 minutes, then switch the valve to the venting position to completely release steam before opening the lid. (As always, be careful when opening the pressure cooker!) Add the sour cream and whipping cream, and mix until the chili is warmed. Serve it up and head to the topping bar for garnishes.

Can you use rotisserie or precooked chicken for white chili?

Absolutely! Rotisserie or precooked chicken can shave even more time off this white chili chicken recipe. Simply shred it and add it during the simmering phase so it can absorb all the fantastic flavors.

What can you serve with white chili?

If you are serving chili, you better have cornbread (like this jalapeno cornbread). A spinach salad is another welcome addition and good for supplying some extra greens. Hey, why not combine a salad and the bread with this colorful cornbread salad for a fresh, crisp twist on a classic favorite? Finish off the meal with a decadent chocolate dessert.