This white chicken chili is the perfect recipe for chilly evenings!
It’s such a nice change from traditional chili, too. After all, we don’t always want heavy beans and beef.
Filled with shredded chicken, beans, corn, and peppers, this creamy chicken chili doesn’t disappoint.
Creamy White Chicken Chili Recipe
Just yesterday, I made a batch of ground turkey chili using sweet potatoes and lots of spice.
But I’m already planning my next dish, and it’s this white chicken chili!
The combination of chicken stock and chicken soup maximizes the flavor and adds a creamy sauce that would be delicious on its own.
But the inclusion of beans, taco seasoning, and green chilis elevates what could be a simple chicken chowder into something spicy and filling.
This lightened-up bowl of comfort food is a welcome change from dark chilis and heavy stews.
And anything you can throw in the slow cooker and forget about is a winner in my book!
The ingredients in this recipe are used to give it that lovely pale coloring, but you can add to it any way you like!
I think some chunks of pumpkin or extra peppers would be great!
- Boneless chicken breast – Using boneless chicken will allow you to shred it right in the pot without having to worry about bones. Even chicken breast, which is so easy to dry out, should be juicy after cooking in the sauce.
- Great Northern beans – You can use any white bean in this recipe.
- White corn – For that all-white finish, white corn adds flavor and keeps things pale. But using regular corn would add a little color, which can be nice, too. You can even use frozen corn right from the freezer.
- Chicken broth – An obvious choice for chicken chili, the broth will keep the chicken moist and is used in place of tomatoes in regular chili.
- Cream of chicken soup – Without the soup, your chili will be more of a brothy stew, which will still be delicious! But I prefer the creamy texture you get by adding the soup.
- Green chiles – The green pairs much better with the white chili. Poblano peppers are especially good for this kind of dish.
- Taco seasoning – Using a taco seasoning packet is a terrific little cheat when you’re in a hurry. Though making your own gives you the chance to play with the flavors, adding spice if you prefer.
- Sour cream – This will be added right at the end, in the same way you might put a dollop on regular chili.
- Pepper Jack cheese – A little extra spice never hurt anyone!
How to Make Creamy White Chicken Chili
From start to finish, here are the steps for this white chicken chili recipe.
1. Assemble the base. Layer the beans and corn in your slow cooker, and then top with chicken breasts.
2. Make the broth mixture. Combine chicken broth, cream of chicken soup, green chiles, and taco seasoning in a bowl. Pour the mixture over the chicken.
3. Cook low and slow. Pop the lid on and cook on low for 8-10 hours. Once cooked, shred the chicken using two forks.
4. Add the final touches. Mix in sour cream and pepper Jack cheese. Wait a few minutes for the cheese to melt.
5. Serve and enjoy. Serve this creamy white bean chicken chili with a side of cornbread. Dig in!
Tips for Making Chili
This recipe uses a slow cooker. You can throw everything in the pot and happily walk away, knowing your dinner will be ready in a few hours.
- Speed things up with pre-cooked chicken. Perfect if you’re pressed for time! Chop the chicken, add it to the pot, and simmer for 10-15 minutes.
- Roast your green peppers for more flavor. This extra step is worth it as it significantly deepens the chili’s flavor.
- Use boneless chicken thighs for a richer taste. They’ll even shave an hour off your cooking time.
Oh, and if you’re wondering if you can make it in the Instant Pot, yes, you can! Here’s how:
- Follow the recipe, but switch out the slow cooker for an Instant Pot.
- Cook on manual high pressure for 20 minutes.
- Allow it to naturally release pressure for 10 minutes.
- Use the venting knob to release any remaining steam before opening the lid.
Let’s shake things up with some tasty variations of my white chicken chili recipe!
- Use turkey leftovers. Swap out the shredded chicken for turkey to enjoy a post-holiday feast.
- Add extra veggies. Toss in more vegetables like pumpkin or sweet potatoes for a hearty and nutritious meal.
- Go dairy-free. Use coconut cream instead of chicken soup, and skip the sour cream and cheese. You’ll get a creamy texture even without the dairy.
- Boost the protein. Add a can of drained and rinsed black beans for an extra protein kick.
- Make it spicy. Use hot green chiles or diced jalapeno for a spicier version of this classic dish.
Toppings for White Chicken Chili
With a recipe as hands-off as this, I like to use that extra time to make a special side that I usually wouldn’t have time to make.
And chili toppings can be varied and plentiful!
So, if you’re wondering what to serve with chicken chili, try one of these:
- Make it spicy – These crunchy jalapeno rings would make an excellent spicy addition.
- Add some green – I tend to leave cilantro out of my food, but garnishing with a few sprigs for those who like it would look nice.
- Cool it off – A few slices of avocado would help to offset any spice and add some freshness.
- Give it some salt – It might not be a traditional addition, but isn’t everything made better with bacon bits?
- Add citrus – Instead of just sour cream, I like to stir in lime juice for a citrus note with all that creamy chicken.
What to Serve with White Chicken Chili
Make your meal more enjoyable with these delicious side dishes!
- Sweet Potato Fries. Their natural sweetness contrasts beautifully with the chili’s savory and spicy flavors.
- Cornbread. This southern classic adds a comforting, crumbly texture. Plus, its subtle sweetness complements the chili’s richness.
- Dinner Rolls. Soft, buttery rolls are perfect for mopping up the chili. No drop of white chicken chili should go to waste!
- Rice. Serve chili over a bed of rice and let it soak up the chili for maximum flavor.
- Chips for Dipping. Scoop up your chili with some crunchy chips. This pairing adds a delightful texture and flavor to every bite.
Storing and Freezing
Keep your chicken chili around for as long as possible with these storage tips.
To Store: Store the chili in an airtight container in the fridge for up to 4-5 days.
To Freeze: You can freeze white chicken chili for up to 3 months. Just be sure the chili has cooled completely before you pop it in the freezer.
To Reheat: Thaw frozen chili in the fridge the night before you plan to serve it.
Warm it over low heat, then stir in the sour cream and cheese. Continue reheating until the cheese is melted.
Important: If you plan on freezing the chili, be sure not to add the sour cream and cheese yet.
Slow cooker recipes usually freeze well, but not when there’s dairy involved!
Frequently Asked Questions
Can I use rotisserie chicken?
Rotisserie chicken is a lifesaver when you don’t have time to cook.
Just debone and chop it up, and add to the pot. Easy!
How to thicken white chicken chili
You can thicken your chili quickly with a cornstarch slurry:
- Mix 1 tablespoon of cornstarch with 2-3 tablespoons of a liquid until dissolved.
- You can use either milk, half and half, chicken broth, or water.
- Stir the slurry into the chili and cook until it thickens to your liking.
To be clear, though, this recipe already yields a thick chili thanks to the dairy.
This method is more suitable if you’re going dairy-free.
Can I make it on the stove?
Yes, if you use pre-cooked and chopped chicken. Here’s how:
- Place a large pot over medium-high heat.
- Mix in the chicken broth, chicken soup, green chilies, and taco seasoning. Stir well and bring to a boil.
- Reduce heat to medium-low and let it simmer for 15 minutes.
- Add the beans, corn, and pre-cooked, boneless chicken.
- Let everything simmer together until the chicken is fully cooked, about 10-15 minutes.
- Add the sour cream and cheese. Stir until the cheese is melted.
And that’s it! Serve and enjoy.
More Chili Recipes to Try
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?