Need a delicious dinner idea? This best white chicken chili recipe is full of rich flavors and you can make it in a crockpot or on the stovetop in a dutch oven! It is sure to be a favorite recipe. You will love this not so white version of white chicken chili.
Are you a soup lover? Do you also like chili? White Chicken Chili Recipe combines the best of both worlds! And it’s made in a slow cooker! It’s perfect for a weeknight meal or to feed a crowd!
Make enough for leftovers because I think it tastes better the next day!
WHAT IS CHICKEN CHILI
Honestly, white chicken chili is somewhere between soup and chili. This recipe gets its name because like chili it has meat, beans, chiles, and a very similar spice profile. If you like Chili make sure to give this recipe a try!
White chicken chili differs from traditional chili because of the protien used to make it. Traditional chili used beef and white chicken chili uses… well, chicken.
Traditional chili also has a tomato base broth while chicken chili has a creamy lighter broth.
ABOUT THIS RECIPE
This recipe is a bit different from the traditional white chicken chili. It’s more of a not-so-white chicken chili.
Although white chicken chili tastes delicious I don’t like to eat all one color food. We eat with our eyes so I switched out some of the usual ingredients for more colorful and tastier counterparts.
WHAT INGREDIENTS ARE IN WHITE CHICKEN CHILI
This recipe is not rocket science! Feel free to add a bit more of this and a little less of that. Trade out the beans and tomatoes or the corn. Just keep the liquids and spices about the same. They have a nice not-so-spicy hot balance.
Here’s a list of the ingredients in this recipe.
I put four boneless skinless chicken breasts in my chili. But you can also use boneless skinless chicken thighs or rotisserie chicken. If you want to use rotisserie chicken shred it up ahead and add it to the last hour of cooking time. When you make a turkey shred some and make this recipe!
The recipe calls for two chicken breasts. I use four so I can have extra chicken on hand to make things like chicken salad or barbecued chicken. I let the slow cooker do the cooking for me!
A block of tangy cheese makes a glorious broth for the shredded chicken to swim in.
Garlic and Onions
These aromatics give lots of flavor to the creamy broth. They are really a workhorse flavor punch!
Use the best chicken broth you can find. Better yet use chicken stock. You can always add a teaspoon of chicken bouillon granules to the broth to bulk it up.
Traditional white chicken chili calls for white beans like cannellini beans, but for this recipe, I used black beans. They are creamy and add a nice contrasting color to the broth. Use what you like or use both! Beans are so full of fiber so use them liberally!
If you are using black beans you should rinse them well before adding them to the recipe.
I use both frozen corn and creamed corn. The corn imparts such a nice flavor to the soup/chili/stew! And it makes the broth thicker.
Chili wouldn’t be chili without, well, chilies! And for white chicken chili green chilies help give this recipe its familiar flavorful profile.
Fire Roasted Tomatoes
For another layer of flavor and color add a can of fire roasted tomatoes to the chili. It gives the broth a more complex flavor and a pretty color.
Cumin, chili powder, smoked paprika, cayenne, salt, and pepper give lots of flavor and a little bit of heat to this chili and that familiar southwest taste. Many recipes call for oregano so if this is a flavor you like add a pinch.
If you like your chili a bit hotter grab the hot sauce and add it to your individual bowl. ‘
Heavy Cream, Half And Half or Milk
This gives the ultimate creaminess to this dish and a pleasant mouth feel.
PILE ON THE TOPPINGS
I love the look of a bowl of chili that has almost as many good bites on the top of the food as in the bowl!
As I said, we eat with our eyes so make your bowl of white chicken chili delicious and attractive!
Here are some toppings that will enhance the taste of your chili. Choose a few to top your tasty bowl of chicken chili.
- cheese- a good sharp cheddar would be delicious
- tortilla chips or tortilla strips- for a bit of crunch
- lime wedges- a wedge on top of the soup looks spectacular. Squeeze the lime and let the lime juice add a bit of citrus to the chili.
- sour cream- for more creaminess and tang
- sliced green onions- a fresh onion bite
- cilantro-adding a fresh taste to food make it taste brighter. If you don’t like cilantro chop up some fresh parsley.
- avocado- I love the look of silky avocado slices swimming in the chili broth
- salsa or chopped tomatoes- more flavor
- jalepeno peppers- for more heat
HOW TO MAKE THE BEST WHITE CHICKEN CHILI
There aren’t a lot of extra tips I can give you because this slow cooker recipe is a matter of dumping all the ingredients into the slow cooker and letting it do its magic.
One thing I do is to check on the chicken. When it is done pull it out of the slow cooker to be shredded. I find if the chicken is done and cooks longer it can be dry.
Put the chicken in the refrigerator until it is cool enough to handle and shred it with two forks. Then put the chicken back in the slow cooker for the last 15 minutes to warm up.
CAN I MAKE WHITE CHICKEN CHILI ON THE STOVETOP?
Absolutely! It’s almost as easy as the slow cooker!
Here’s how to make white chicken chili on the stovetop…
In a large dutch over or pot add two tablespoon of olive oil. Add the onions and cook over a medium low heat until translucent, about 4 minutes. Add the minced garlic and cook for about 1 minute. Stir in the spices and cook for 30 seconds, stirring constantly to bloom their flavors.
Add the rest of the ingredients, minus the cream, and heat over a medium high heat until it begins to almost boil. Reduce the heat to low and simmer, giving the chili an occasional stir.
Cook for 40 minutes until the chicken is done through. Follow the recipe for the rest of the instructions.
CAN I FREEZE THE CHILI?
Another big YES!
It’s recommended you hold off on adding the cream to a soup you wish to freeze then adding it to the thawed soup when you reheat it.
But honestly, I freeze the soup milk and all and it has always been fine.
Completely cool any leftover chili you want to freeze and put it in an airtight container and put the container in the freezer.
Thaw the soup in the refrigerator for a day or two and heat it up on the stovetop or microwave.
WHAT TO SERVE WITH WHITE CHICKEN CHILI
White chicken chili and it’s toppings are a meal so you really don’t need anything else as a side dish.
Bobby and I like to add rice to our chili. We add it to our traditional chili too! Then there’s more to freeze!
You might like to serve it a delicious bread like SWEET CREAM CORNBREAD FROM A BOX MIX. Chili and cornbread are a perfect match!
BUTTER TOPPED BEER BREAD would be another great choice.
THE BEST WHITE CHICKEN CHILI RECIPE
THE BEST WHITE CHICKEN CHILI
For The White Chicken Chili
- 2 boneless skinless chicken breasts
- 1 diced onion
- 2 cloves fresh garlic, finely minced or pressed
- 1 (8 oz) Philadelphia cream cheese one brick
- 1 (14.75 oz) can of cream corn
- 1 cup frozen corn
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (7 oz) can green chilies
- 1 cup chicken stock use more to thin out the chili if needed
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4-1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream or half and half
- In a large slow cooker add all the ingredients except the heavy cream or half and half.
- Cook on low for 6 hours or on high for 3 to 4 hours.
- When the chili is done, remove the chicken and shred it with two forks.
- Add the heavy cream or half and half to the chili.
- Add the chicken back to the chili.
- Serve in a bowl with lots of toppings.