White Chicken Chili Recipe
I’ll be honest with you – when someone mentions white chicken chili, my brain immediately goes to those fancy restaurant versions that probably cost fifteen bucks and come with exactly three beans. But here’s the thing: you don’t need culinary wizardry or a trust fund to make this creamy, soul-warming comfort food at home. In fact, I’m about to show you how ridiculously simple it is to create something that’ll have everyone asking for your secret.
Why You’ll Love this White Chicken Chili
Three reasons make this white chicken chili absolutely irresistible, and I’m betting you’ll agree after just one spoonful.
First, it’s ridiculously simple. You’ll have dinner ready in about twenty minutes, which means less time stirring and more time enjoying.
Second, the creamy white beans create this gorgeous, velvety texture that’s completely different from your typical tomato-based chili.
Third, the flavor combination is pure magic. The green chilies add just enough heat without overwhelming your taste buds, while the cumin brings that warm, earthy depth that makes every bite satisfying.
It’s comfort food that actually comforts.
What Ingredients are in White Chicken Chili?
This white chicken chili keeps things beautifully simple with just a handful of pantry staples and fresh ingredients. No need to hunt down exotic spices or make a special trip to three different stores – chances are you already have most of these ingredients sitting in your kitchen right now.
The ingredient list is gratifyingly short, which means you can focus on technique rather than juggling a million different components. That’s exactly what makes this recipe so weeknight-friendly and stress-free.
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 (16 ounce) cans Bush’s Best great northern beans
- 1 (14½ ounce) can chicken broth
- 1½ cups finely chopped cooked chicken breasts
- Shredded Monterey Jack cheese (for garnish)
- Sour cream (for garnish)
- Salsa (for garnish)
The canned green chilies are your secret weapon here – they bring that signature mild heat without any of the work of roasting fresh peppers. If you’re feeling adventurous, you could certainly use fresh poblanos or Hatch chilies, but honestly, the canned ones work perfectly and save you time.
Don’t skip the flour step, even though it might seem unnecessary. Those three tablespoons create the perfect thickening base that transforms your broth from watery to wonderfully creamy. It’s like a mini roux situation, and it makes all the difference in achieving that restaurant-quality consistency.
The great northern beans are non-negotiable for authentic white chili. They break down just enough during cooking to create natural creaminess while still holding their shape. Navy beans work as a substitute, but cannellini beans tend to get a bit too mushy for my liking.
How to Make this White Chicken Chili
This white chicken chili comes together faster than you can say “what’s for dinner,” and honestly, that’s exactly what I need on a busy weeknight. The whole process takes maybe 20 minutes from start to finish, which means you can have a steaming bowl in front of you before your stomach starts staging a full revolt.
Start by heating your 3 tablespoons of olive oil in a large skillet over medium heat. You want that oil nice and warm before you add your 1 medium onion, finely chopped. Cook the onion for about 4 minutes, stirring occasionally, until it becomes transparent and starts smelling like heaven.
There’s something magical about that moment when raw onion transforms into something sweet and fragrant – it’s like the kitchen is giving you a warm hug.
Once your onion is perfectly translucent, add your 1 can of chopped green chilies (drained), 3 tablespoons of all-purpose flour, and 2 teaspoons of ground cumin all at once. This is where things get interesting, because you need to cook and stir this mixture for exactly 2 minutes.
Don’t rush this step, even though it might feel like you’re just stirring flour around aimlessly. That flour needs time to cook out its raw taste, and the cumin needs a chance to bloom and release all its earthy goodness.
The mixture will look a bit paste-like at this point, which is exactly what you want. Think of it as building the foundation for your chili’s perfect consistency.
Now comes the satisfying part – add your 2 cans of Bush’s Best great northern beans (don’t drain these bad boys) and your 1 can of chicken broth. Pour them right into that flour mixture and watch everything come together.
Bring this whole beautiful mess to a boil, then immediately reduce the heat and let it simmer for 10 minutes.
During those 10 minutes, the flour will work its thickening magic, and your chili will transform from something that looks questionably thin to something that coats a spoon like a dream.
Stir occasionally to prevent any sticking, but otherwise, just let it do its thing.
After 10 minutes of simmering, add your 1½ cups of finely chopped cooked chicken breasts. This is rotisserie chicken‘s moment to shine, by the way – no need to cook chicken from scratch when the grocery store has already done the heavy lifting for you.
Just cook until the chicken is heated through, which takes maybe 2 or 3 minutes.
That’s it. You’re done. Ladle it into bowls and let everyone go wild with the garnishes – shredded Monterey Jack cheese, sour cream, and salsa turn this simple chili into something that looks like it came from a fancy restaurant.
The beauty is in the simplicity, and sometimes the best meals are the ones that don’t require a culinary degree to execute.
White Chicken Chili Substitutions and Variations
Five different ingredients can completely transform this white chicken chili, and honestly, that’s what makes it such a weeknight winner.
Want heat? Swap those mild green chilies for jalapeños or serranos. I’m telling you, it’ll wake up your taste buds real quick.
Turkey works perfectly instead of chicken, especially leftover Thanksgiving meat. Cannellini beans? They’re creamier than great northern beans.
Here’s where I get creative: coconut milk replaces half the chicken broth for richness that’s absolutely divine.
And lime juice, just a squeeze, brightens everything up like sunshine in a bowl.
What to Serve with White Chicken Chili
Perfect side dishes can make or break your white chicken chili experience, and honestly, I’ve got some strong opinions about what works best.
Cornbread’s my top pick. The sweet, crumbly texture cuts through the chili’s richness perfectly.
Warm flour tortillas work too, especially if you’re turning this into impromptu tacos.
I’m also partial to a simple green salad with lime vinaigrette. Something fresh and acidic balances all that creamy, hearty goodness.
Baked sweet potato wedges? Surprisingly good combination. The natural sweetness plays nicely with the cumin and green chilies.
Rice works if you want something more filling, though honestly, this chili’s pretty satisfying on its own.
Final Thoughts
After years of experimenting with different chili recipes, I’m convinced this white chicken chili hits that sweet spot between comfort and sophistication.
This recipe doesn’t overwhelm you with complicated techniques or exotic ingredients. It’s straightforward cooking that delivers real flavor.
What makes this version special? The beans stay creamy, not mushy. The spices blend without fighting each other. And honestly, it’s almost impossible to mess up.
I love how forgiving this chili is. Running late? Let it simmer longer. Want more heat? Toss in jalapeños. Craving richness? Extra cheese never hurt anyone.
Sometimes the best recipes are the simplest ones.
White Chicken Chili
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 1 4 ounce can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 16 ounce cans Bush’s Best Great Northern beans
- 1 14½ ounce can chicken broth
- 1½ cups finely chopped cooked chicken breasts
- Shredded Monterey Jack cheese for garnish
- Sour cream for garnish
- Salsa for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook for 4 minutes or until transparent.
- Stir in green chilies, flour, and cumin. Cook and stir for 2 minutes.
- Add great northern beans and chicken broth, bringing mixture to a boil.
- Reduce heat and simmer for 10 minutes or until thickened.
- Add cooked chicken and cook until heated through.
- Serve hot, garnished with Monterey Jack cheese, sour cream, and salsa as desired.
Notes
Nutrition
Frequently Asked Questions
Can I Make White Chicken Chili in a Slow Cooker?
I’d recommend adapting this recipe for your slow cooker by sautéing the onion first, then combining all ingredients except garnishes. Cook on low for 4-6 hours until flavors meld perfectly.
How Long Does Leftover White Chicken Chili Last in the Refrigerator?
I’d store leftover white chicken chili in the refrigerator for up to four days. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving again.
Can White Chicken Chili Be Frozen for Later Use?
Yes, I can freeze white chicken chili for up to three months. I’ll let it cool completely, then store it in freezer-safe containers. I thaw it overnight in the refrigerator before reheating.
Is White Chicken Chili Gluten-Free?
This recipe isn’t gluten-free because it contains all-purpose flour. I’d substitute cornstarch or gluten-free flour instead. You’ll also need to verify your chicken broth is gluten-free, as some brands contain gluten.
What’s the Difference Between White Chili and Regular Chili?
I’ll explain the key differences between white chili and regular chili. White chili uses white beans and chicken instead of red beans and beef, plus it lacks tomatoes and has a lighter, creamier base.