If you’re craving something hearty, comforting, and just a little bit different from the usual tomato-based chili, you’re going to fall in love with this Classic White Chicken Chili Recipe. It’s creamy, packed with tender chicken, beans, and the perfect blend of spices that provide warmth without overpowering the dish. This chili is a brilliant twist on a traditional favorite, making it an ideal meal for cozy nights or when you want to impress friends with something that feels both familiar and exciting. Trust me, once you try this, it’ll quickly earn a spot in your regular dinner rotation.
Ingredients You’ll Need
The beauty of this Classic White Chicken Chili Recipe lies in its simple, fresh ingredients that come together to create layers of flavor and texture. Each item plays a crucial role, from the tender chicken to the creamy cheeses and the bright hit of lime juice that lifts the entire dish.
- 1½ lbs boneless, skinless chicken breasts: The star protein, which becomes tender and shreddable to soak up all those wonderful spices.
- 2 teaspoons salt: Enhances all the flavors and balances the dish perfectly.
- 1 teaspoon black pepper: Adds a mild heat and depth that complements the creamy base.
- 1 teaspoon cumin: Brings a warm, earthy note that feels classic in chili recipes.
- 1 teaspoon oregano: Adds an herbal touch that brightens the overall flavor.
- 1 teaspoon chili powder: The key for a gentle kick of spice—adjust as you like!
- 2 tablespoons olive oil: For sautéing and getting that lovely caramelization on the chicken and onions.
- 1 medium onion, chopped: Provides sweetness and texture as it softens in the pot.
- 3 cloves garlic, minced: Garlic is pure magic in soups, adding savory depth.
- 1 (4 oz) can diced green chilies: Adds a subtle heat and fantastic flavor complexity.
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed: Creamy beans that thicken the chili and provide protein and fiber.
- 1 cup frozen corn: A hint of sweetness and a bit of crunch to balance the creaminess.
- 4 cups chicken broth: The liquid base that ties everything together with rich, savory warmth.
- 1 cup heavy cream: Makes the chili luxuriously creamy—don’t skip this!
- 4 oz cream cheese, softened: Adds tang and smoothness that blends perfectly into the soup.
- 1 cup shredded Monterey Jack cheese: Melts beautifully, infusing the chili with mild, buttery goodness.
- 1 tablespoon fresh lime juice: The final bright pop of acidity that wakes up all the flavors.
- Sour cream: For serving, adding cool creaminess on top.
- Chopped cilantro: Fresh, herbal contrast that’s just irresistible.
- Sliced jalapeños: Optional for those who love an extra spicy bite.
- Additional shredded cheese: Because who can resist cheese on chili?
How to Make Classic White Chicken Chili Recipe
Step 1: Season and Cook the Chicken
Start by seasoning your chicken breasts with salt, black pepper, cumin, oregano, and chili powder—this seasoning mix is what gives the Classic White Chicken Chili Recipe its wonderful foundational flavor. Heat olive oil in a large pot over medium heat, then cook the chicken for about 6 to 7 minutes on each side until it’s cooked through. Once done, remove the chicken from the pot and let it rest for a few minutes to retain its juices.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion and minced garlic. Using the flavorful remnants from the chicken, sauté these ingredients for about 3 to 4 minutes until everything is softened and the kitchen smells incredible. This step sets the stage for the chili’s rich base.
Step 3: Build the Chili Base
Add diced green chilies, white beans, frozen corn, chicken broth, and your shredded chicken back to the pot. Bring everything to a simmer and allow those flavors to marry for around 10 to 15 minutes. This simmering intensifies the flavors and helps create the hearty and satisfying texture this chili is known for.
Step 4: Add the Creamy Goodness
Now for the indulgent part: stir in the heavy cream, softened cream cheese, and shredded Monterey Jack cheese. Keep stirring gently as the cheese melts into the broth, turning the chili into the creamy, dreamy dish that sets apart the Classic White Chicken Chili Recipe from your typical chili.
Step 5: Brighten with Lime
Lastly, mix in fresh lime juice. This step adds a crucial brightness that balances the creaminess and spices perfectly. Before serving, taste and adjust any seasoning as needed to perfectly suit your palate.
How to Serve Classic White Chicken Chili Recipe
Garnishes
Garnishing this chili is part of the fun and offers a chance to personalize your bowl. Classic toppings like sour cream add a cooling creaminess, while chopped cilantro brings a fresh, vibrant punch. For those who like a spicy edge, sliced jalapeños provide just the right kick. And of course, don’t shy away from piling on some extra shredded Monterey Jack cheese to keep the indulgence going.
Side Dishes
This chili pairs beautifully with warm, crusty bread or tortilla chips for dipping. A simple green salad on the side can balance the richness, adding crisp texture and freshness. For true comfort, consider a side of cornbread — its sweetness harmonizes perfectly with the savory chili.
Creative Ways to Present
Want to make your Classic White Chicken Chili Recipe even more special? Serve it in individual bread bowls for a rustic feel that’s perfect for gatherings. You could also spoon it over baked potatoes or crispy rice for a fun twist. If you’re aiming for a casual supper, layer the chili as a filling in tacos or burritos topped with your favorite fixings.
Make Ahead and Storage
Storing Leftovers
One of the best things about this chili is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to 3 days. As the flavors continue to meld overnight, reheated portions taste just as delicious, if not better.
Freezing
This Classic White Chicken Chili Recipe freezes wonderfully. Let it cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months, making it a fantastic option for meal prep or busy nights when you want homemade comfort with minimal effort.
Reheating
To reheat, thaw frozen chili overnight in the fridge or warm refrigerated leftovers on the stove over low heat, stirring occasionally. You might notice it thickens, so feel free to add a splash of chicken broth or water to loosen the texture. Reheating slowly preserves the creaminess and helps maintain the perfect consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a richer flavor and tend to stay juicy during cooking. Just adjust cooking time as needed to ensure they are fully cooked before shredding.
How can I make this chili spicier?
To amp up the heat, increase the chili powder or add fresh chopped jalapeños while cooking. You can also sprinkle cayenne pepper according to your spice tolerance.
Is it possible to make this recipe dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk and use a dairy-free cream cheese alternative. Keep in mind this will slightly change the flavor profile but still deliver creaminess.
Can I prepare this in a slow cooker?
You can! Brown the chicken and sauté the onions and garlic first, then combine all ingredients except cheese and cream in a slow cooker. Cook on low for 4-6 hours. Add the cheeses and cream during the last 30 minutes to maintain that creamy texture.
What type of beans work best in this recipe?
Cannellini or great northern beans are ideal because of their mild flavor and creamy texture. However, you can experiment with other white beans if you prefer.
Final Thoughts
There’s something truly special about this Classic White Chicken Chili Recipe—it’s creamy, comforting, and bursting with flavor in every bite. Whether you’re cooking for family, friends, or just treating yourself, it’s the kind of dish that warms both the body and soul. Go ahead and give it a try; I promise it will become one of your beloved go-to recipes before you know it!
Print
Classic White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Classic White Chicken Chili is a creamy and flavorful soup featuring tender shredded chicken, white beans, corn, and a blend of spices. This comforting dish combines the richness of cream cheese and Monterey Jack cheese with a hint of citrus from lime juice, making it an irresistible meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 1½ lbs boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder (adjust for desired spice level)
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn
Liquids and Dairy
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
Toppings (Optional)
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Additional shredded cheese
Instructions
- Season the Chicken: Thoroughly season the chicken breasts with salt, black pepper, cumin, oregano, and chili powder to layer in robust flavor.
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Cook the seasoned chicken breasts for 6-7 minutes on each side until they are fully cooked through. Remove the chicken from the pot and allow it to rest for a few minutes before shredding or chopping it into bite-sized pieces.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté these for 3-4 minutes until they become soft and fragrant, building the base flavor for the chili.
- Add Main Ingredients and Simmer: Stir in the diced green chilies, white beans, frozen corn, chicken broth, and the shredded chicken pieces. Bring everything to a simmer and cook for 10-15 minutes to allow the flavors to meld together beautifully.
- Add Creamy Elements: Mix in the heavy cream, softened cream cheese, and shredded Monterey Jack cheese. Continue cooking and stirring occasionally until the cheeses melt completely and the chili achieves a rich, creamy consistency.
- Finish with Lime Juice: Stir in fresh lime juice for a bright touch of acidity. Taste the chili and adjust seasoning with salt or additional spices as needed.
- Serve and Garnish: Ladle the white chicken chili into bowls and garnish with optional toppings such as sour cream, chopped cilantro, sliced jalapeños, and extra shredded cheese as desired to customize your bowl.
Notes
- Adjust the chili powder to control the heat level according to your preference.
- For a thicker chili, reduce the amount of chicken broth or simmer longer to evaporate excess liquid.
- Use fresh lime juice for the best flavor impact instead of bottled lime juice.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Substitute Monterey Jack with mild cheddar or pepper jack for a different flavor profile.
