There are few things more comforting than a hot bowl of soup when the weather cools down. You might be looking for something different than a traditional tomato based chili. This **White Chili Chicken Recipe** is the answer.
It is rich, creamy, and packed with flavor. The broth is thick and satisfying without being too heavy. It hits all the right notes for a cozy family dinner.
Many people think making a great soup takes all day. That is not the case here. You can make this White Chicken Chili Stove Top version in under an hour. It tastes like it has been simmering for much longer.
This dish uses ingredients you likely have in your pantry right now. We use plenty of spices, beans, and corn to create a hearty texture. It is a meal that fills you up and warms you from the inside out.
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Why You’ll Love This Recipe
This recipe balances heat and creaminess. The cream cheese adds a smooth texture that you will enjoy. It is mild enough for kids but has enough spice to keep things interesting for adults.
You can customize it easily. If you are short on time, you can turn this into a **White Chicken Chili With Rotisserie** chicken meal. It is very forgiving and adapts to what you have on hand.
It is also a budget friendly option. Beans and corn bulk up the soup, so you can feed a large group without spending a lot. It is honestly one of the **Best White Chicken Chili** recipes for a weeknight wallet saver.
The leftovers are fantastic. The flavors meld together in the fridge overnight. You might find that lunch the next day is even better than dinner the night before.
Ingredients
Here is everything you need to make this **White Chili Chicken Recipe**. Gather these items before you start cooking to keep the process smooth.
- Chili Powder: 1 teaspoon gives a nice background warmth.
- Spices: 1/2 teaspoon each of ground cumin, dried oregano, salt, and mustard powder.
- Pepper Blend: 1/4 teaspoon each of black pepper and cayenne pepper for a little kick.
- Red Pepper Flakes: Just a pinch adds a nice spark.
- Butter: 3 tablespoons to sauté the vegetables and start the roux.
- Yellow Onion: 1 onion, diced up nicely.
- Jalapeno Pepper: 1 large pepper. Remove the seeds and white parts if you want less heat.
- Garlic: 4 cloves, minced fresh for the best taste.
- Flour: 3 tablespoons of all purpose flour helps thicken the soup.
- Chicken Broth: 6 cups. This forms the savory base of the chili.
- Half and Half: 1/3 cup adds richness without being as heavy as whipping cream.
- Cannellini Beans: 2 cans (15.5 oz each). Drain them well. You can rinse them to lower the sodium.
- Flavor Boosters: 1 teaspoon hot sauce and 1 teaspoon Worcestershire sauce add depth.
- Green Chilies: 2 cans (4 oz each) of mild green chilies. Do not drain them.
- Chicken: 1 1/2 lbs bone in skinless breast is best for flavor. You can also use thighs.
- Corn: 1 can (15.25 oz) whole kernel sweet corn, drained. Frozen works too.
- Cream Cheese: 8 oz, softened well. This is crucial for melting.
Step-By-Step Instructions
Follow these steps to create this delicious meal. We will take it slowly to ensure your **White Chili Chicken Recipe** turns out great every time.
Step 1: Mix the Seasonings
Grab a small bowl. Combine the chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes.
Mixing them now saves time later. It ensures all the spices are ready to go when the heat is on.
Step 2: Sauté the Vegetables
Place a large soup pot or Dutch oven on the stove. Set the heat to medium. Add the butter and let it melt until it bubbles slightly.
Toss in the diced onions and jalapeno pepper. Cook them for about 5 minutes. You want them to soften but not brown too much.
Add the minced garlic last. Cook it for just 1 minute. Garlic burns fast, so keep an eye on it and stir often.
Step 3: Make the Roux
Sprinkle the flour over the softened vegetables. Stir everything well to coat the onions and peppers. This mixture is your roux.
Cook this for 2 minutes. This step is important because it cooks out the raw flour taste. The mixture might look a bit pasty, and that is normal.
Step 4: Add Liquids
Pour in the chicken broth slowly. Do this in small splashes while you whisk or stir constantly. This prevents lumps from forming.
Once the broth is smooth, pour in the half and half. Keep stirring to combine everything into a creamy base.
Step 5: Thicken with Beans
This step is optional but recommended. Take 1 heaping cup of the drained beans and 1/2 cup of the hot broth from the pot.
Blend this mixture in a blender or food processor until smooth. Pour it back into the soup pot. Add the rest of the whole beans now too.
This trick makes the broth naturally thick and velvety. If you prefer a thinner soup, you can just add all the beans whole.
Step 6: Boil and Season
Now add your spice mix from Step 1. Stir in the hot sauce, Worcestershire sauce, and the undrained green chilies.
Bring the pot to a boil. Let it boil gently for 15 minutes with the lid off. After that time, lower the heat to a simmer.
Step 7: Cook the Chicken
Season your raw chicken breast with a little salt and pepper. Place the whole pieces of chicken directly into the simmering pot.
Add the drained corn at this time as well. Let the soup simmer gently for 15 to 20 minutes. Keep the pot uncovered.
Do not let it boil violently. Cooking chicken too fast can make it tough. Gentle heat keeps it tender. Stir occasionally so beans do not stick to the bottom.
Step 8: Shred the Meat
Once the chicken is cooked through, carefully remove it from the pot. Place it on a cutting board or plate.
Use two forks to shred the meat into bite sized pieces. Return the shredded chicken to the soup pot and stir it in.
Step 9: Add Cream Cheese
Reduce the heat to low. Add the blocks of softened cream cheese. It is very important that the cheese is soft before adding.
Stir continuously until the cheese melts completely. It should blend into the broth to create a uniform white color.
Taste the soup. Add more salt or spices if you think it needs it. Serve hot with your favorite toppings like lime or avocado.
How To Store Leftovers
You can store this **White Chili Chicken Recipe** in the fridge easily. Let the soup cool down completely before putting it away.
Place it in an airtight container. It will stay fresh for up to 3 days. The broth may thicken in the fridge, so add a splash of water when reheating.
You can also freeze this soup. However, dairy based soups can sometimes separate when frozen. To fix this, just reheat it slowly and stir well.
Freeze it in individual portions for easy lunches. It should last for up to 3 months in the freezer.
Tips
Softening the cream cheese is the most important tip. If it is cold, it will stay in little lumps instead of melting. Leave it on the counter for an hour before cooking.
If you forgot to take the cheese out, unwrap it and microwave it for 15 to 20 seconds. This helps ensure your **White Chicken Chili Stove Top** dinner is smooth.
Control the spice level with the jalapeno seeds. The white membrane inside the pepper holds the most heat. Scrape it all out for a mild chili.
For extra flavor, use bone in chicken. The bones release flavor into the broth as it simmers. It makes a big difference compared to boneless cuts.
If you are in a rush, you can make **White Chicken Chili With Rotisserie** meat. Skip the raw chicken step and just add shredded cooked chicken at the end to warm through.
Don’t skip the toppings. The texture contrast is key. Crunchy tortilla strips or Fritos add a nice bite against the creamy soup.
Conclusion
This **White Chili Chicken Recipe** is sure to become a regular in your rotation. It is simple enough for a Tuesday but tasty enough for guests.
The combination of tender chicken, sweet corn, and creamy broth is hard to beat. It brings warmth to your kitchen with very little effort.
Give it a try this week. You might just decide it is the **Best White Chicken Chili** you have ever made at home.
FAQ
Can I make this dairy free?
Yes, you can. Substitute the butter for oil and use a plant based cream cheese and milk alternative. The texture might change slightly.
Is this recipe very spicy?
It has a mild kick. You can make this **White Chili Chicken Recipe** milder by using less cayenne and removing all jalapeno seeds.
Can I use frozen chicken?
It is best to thaw chicken first. Putting frozen chicken directly into the soup will lower the temperature and mess up the cooking time.
What if my soup is too thin?
Simmer it a bit longer with the lid off. You can also mash more beans and stir them in to add thickness.
White Chili Chicken Recipe
This rich, creamy White Chili Chicken Recipe is packed with flavor. It’s a comforting, fast family-friendly meal, great for a cozy weeknight dinner.
Requirements
Ingredients
Instructions
- In a small bowl, combine the chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne, and red pepper flakes.
- Place a large soup pot or Dutch oven on medium heat. Add the butter and melt. Sauté diced onions and jalapeno for 5 minutes until softened. Add minced garlic and cook for 1 minute, stirring often.
- Sprinkle the flour over the softened vegetables and stir well to coat. Cook for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth in small splashes to prevent lumps. Stir in the half and half until combined into a creamy base.
- Optional but recommended: Blend this mixture in a blender or food processor until smooth. Pour back into the pot. Add the rest of the whole beans. (If not blending, just add all beans whole).
- Stir in the spice mix, hot sauce, Worcestershire sauce, and undrained green chilies. Bring to a boil, then reduce heat to a gentle simmer for 15 minutes (lid off).
- Season raw chicken breast with salt and pepper. Place whole pieces into the simmering pot. Add drained corn. Simmer gently, uncovered, for 15 to 20 minutes until chicken is cooked through. Stir occasionally.
- Carefully remove cooked chicken from the pot. Shred the meat into bite-sized pieces using two forks. Return shredded chicken to the soup pot and stir in.
- Reduce heat to low. Add the softened cream cheese blocks. Stir continuously until the cheese melts completely and blends into a uniform white color. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
To ensure smooth integration, soften the cream cheese for at least an hour at room temperature. If you forget, microwave it for 15-20 seconds.
Control the spice level by removing more or less of the white membrane and seeds from the jalapeno pepper.
Using bone-in chicken adds more depth of flavor to the broth as it simmers.
For a quicker meal, use pre-cooked shredded rotisserie chicken; add it at the end to warm through.
Don’t forget toppings like crunchy tortilla strips, Fritos, lime wedges, or avocado for added texture and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. The broth may thicken; add a splash of water when reheating.
While dairy-based soups can sometimes separate when frozen, this soup freezes well for up to 3 months. Reheat slowly and stir well to re-emulsify.
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