There are some meals that just feel like a warm hug in a bowl. This creamy White Chicken Chili is exactly that. It is the kind of dish you crave on a cool evening when you want something hearty and satisfying without a ton of fuss.
If you have been looking for simple Chicken Dinner Recipes that deliver big on flavor, you have come to the right place. This recipe is straightforward, packed with goodness, and so delicious.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This White Chicken Chili is a game changer for weeknight meals. It all comes together in one pot, which means less cleanup for you. Who doesn’t appreciate that?
The flavor is just incredible. It’s rich and creamy from the cream cheese and half and half, but it also has a little kick from the salsa verde and green chilies. It is a wonderfully balanced taste that is savory and comforting.
Plus, this is a fantastic recipe for meal prepping. The flavors get even better the next day, making it a great option for lunches throughout the week. It is a dish that keeps on giving.
One of the best parts is the toppings. You can customize your bowl exactly how you like it. Add some crunchy tortilla strips, a dollop of Greek yogurt, creamy avocado, or fresh cilantro. Everyone can make their bowl their own.
It is a crowd pleaser for sure. Whether you are feeding your family or having friends over, this Chili Chicken Recipe is sure to get rave reviews.
Ingredients
Here is what you will need to gather to make this amazing White Chicken Chilli. The list might seem long, but it comes together so easily in the pot.
- 2 tbsp olive oil
- 1 lb chicken breast, sliced thin
- 1/2 cup yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups low sodium chicken broth
- 2 tsp ground cumin
- 1 tsp salt, more or less to taste
- 1/2 tsp black pepper, more or less to taste
- 1 tsp chili powder
- 1 1/2 tsp freshly chopped cilantro
- 1/4 cup half & half
- 1/2 cup salsa verde
- 2 15 oz cans great northern beans, drained and rinsed
- 1/4 cup cream cheese, softened
- 2 4 oz cans green chilies
- 1 15 oz can no salt added corn, drained
- 1 15 oz can fire roasted tomatoes, drained
- 1 to 2 tbsp cornstarch + 1 to 2 tbsp water
- 2 tbsp lime juice
Optional Garnishes:
- freshly chopped cilantro
- plain greek yogurt or sour cream
- diced avocado
- tortilla strips or chips
- shredded cheese
- jalapeno slices
Step By Step Instructions
Ready to get cooking? Let’s walk through how to make this delicious White Chicken Chili. Follow these simple steps for a wonderful result.
Step 1: Cook The Chicken
First, grab a large pot or Dutch oven and place it over medium heat. Add your olive oil and let it get warm. You will know it is ready when it shimmers a little.
Carefully place the chicken breasts in the hot oil. Let them cook for about 4 to 5 minutes on each side. You want them cooked through. Use a meat thermometer to check for an internal temperature of 160 degrees F.
Once cooked, remove the chicken from the pot and set it on a plate to cool down. Don’t worry, it will finish cooking later when it returns to the chili.
Step 2: Sauté The Aromatics
Now, in the same pot, add your chopped yellow onion. Sauté for 3 to 4 minutes. You are looking for the onions to become soft and translucent. This step builds a great flavor base.
Next, add the minced garlic. Cook it for just about one minute until you can smell its wonderful aroma. Be careful not to let the garlic burn, as it can become bitter.
Step 3: Build The Broth
Turn the heat up to medium high. Pour in the chicken broth, scraping up any tasty browned bits from the bottom of the pot. Those little bits are full of flavor.
Stir in the ground cumin, salt, chili powder, fresh cilantro, and black pepper. Bring this mixture to a boil. Then, pour in the half and half, whisking everything together until it is well combined.
Step 4: Thicken The Chili
To get that nice, thick consistency, we will use a cornstarch slurry. In a small bowl, mix the cornstarch and water until smooth. Pour this mixture into the pot while whisking continuously.
Keep whisking until the sauce thickens up. This should only take a minute or two. This is a key step for creating a creamy White Chicken Chilli.
Step 5: Add The Good Stuff
Reduce the heat back down to medium. It is time to add the rest of the ingredients. Stir in the salsa verde, drained great northern beans, green chilies, corn, and fire roasted tomatoes.
Give everything a good mix to combine it all. Let it simmer for a few minutes so the flavors can start to meld together beautifully.
Step 6: Finish And Serve
Add the softened cream cheese to the pot. Stir gently until it melts completely into the chili, making it extra creamy. This adds a lovely richness.
While the cheese is melting, shred the cooled chicken using two forks. You can also dice it if you prefer. Return the chicken to the pot and stir it in.
Finally, squeeze in the fresh lime juice. This brightens up all the flavors. Give it one last stir, and your White Chicken Chili is ready to serve. Ladle it into bowls and add your favorite garnishes.
How To Store Leftovers
Storing leftovers of this Chili Chicken Recipe is very simple. First, make sure the chili has cooled down to room temperature before you store it. This is important for food safety.
You can keep it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so your leftovers might taste even better the next day.
This chili also freezes wonderfully. Pour the cooled chili into a freezer safe container or a heavy duty freezer bag. It can be stored in the freezer for up to 3 months. To reheat, just thaw it in the fridge overnight and warm it on the stovetop.
Tips
Want to make your White Chicken Chili even better? Here are a few simple tips to help you out along the way.
For a quicker version, use a rotisserie chicken. Just shred the meat and add it at the end. This is a great time saver on busy nights and works well in many Chicken Dinner Recipes.
Make sure your cream cheese is truly softened. If it is cold, it will not melt smoothly and you might end up with little lumps. You can leave it on the counter for about 30 minutes before you start cooking.
Feel free to adjust the spice level. If you like it spicier, you can add a pinch of cayenne pepper or a chopped jalapeno along with the onions. If you prefer it milder, make sure your salsa verde is a mild version.
Don’t skip the lime juice at the end. A little bit of acid really brightens up the rich flavors of the chili and brings everything together. Fresh lime juice is always best.
Conclusion
This White Chicken Chili recipe is a true keeper. It is comforting, flavorful, and incredibly easy to make. It is one of those meals that brings everyone to the table with a smile.
Whether you need a reliable weeknight dinner or something tasty to serve to guests, this dish fits the bill. The combination of tender chicken, creamy broth, and hearty beans is just so satisfying.
So go ahead, give this recipe a try. You will be so glad you did. Enjoy every spoonful of this wonderful, homemade chili.
FAQ
Can I Make This In A Slow Cooker?
Yes, you can adapt this for a slow cooker. You would brown the chicken and sauté the onions and garlic on the stovetop first. Then, add everything except the half and half, cream cheese, and cornstarch slurry to the slow cooker. Cook on low for 4 to 6 hours. About 30 minutes before serving, stir in the creamy ingredients and slurry to thicken.
Is This Recipe Spicy?
This recipe has a mild to medium spice level from the chili powder and green chilies. The creaminess from the cheese and half and half balances it out nicely. If you are sensitive to heat, you can use mild green chilies and a mild salsa verde to keep the spice level down.
What Is The Best Way To Shred Chicken?
The easiest way to shred chicken is by using two forks. Hold the chicken breast steady with one fork and use the other to pull the meat apart into shreds. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken in seconds. It works like a charm.
Can I Use A Different Kind Of Bean?
Absolutely. While great northern beans are traditional for a White Chicken Chili, you can use other white beans like cannellini beans or navy beans. Even pinto beans would work in a pinch, though they will change the color slightly. Use what you have on hand.
Creamy White Chicken Chili
This creamy White Chicken Chili is a comforting, flavorful, and easy one-pot meal, perfect for a satisfying weeknight dinner. It’s packed with goodness and customizable with your favorite toppings.
Requirements
Ingredients
Instructions
- First, grab a large pot or Dutch oven and place it over medium heat. Add your olive oil and let it get warm.
- Carefully place the chicken breasts in the hot oil. Let them cook for about 4 to 5 minutes on each side until cooked through (160 degrees F). Remove chicken and set aside to cool.
- In the same pot, add your chopped yellow onion. Sauté for 3 to 4 minutes until soft.
- Next, add the minced garlic. Cook for just about one minute until aromatic, being careful not to burn it.
- Turn the heat up to medium high. Pour in the chicken broth, scraping up any browned bits.
- Stir in the ground cumin, salt, chili powder, fresh cilantro, and black pepper. Bring to a boil. Then, pour in the half and half, whisking until combined.
- In a small bowl, mix the cornstarch and water until smooth. Pour this mixture into the pot while whisking continuously until the sauce thickens.
- Reduce heat to medium. Stir in the salsa verde, drained great northern beans, green chilies, corn, and fire roasted tomatoes. Simmer for a few minutes.
- Add the softened cream cheese to the pot. Stir gently until it melts completely, making it extra creamy.
- Shred the cooled chicken using two forks or a stand mixer. Return the chicken to the pot and stir it in.
- Finally, squeeze in the fresh lime juice. Stir one last time, and serve with your favorite garnishes.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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