Name: The Best White Chicken Chili Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Boneless Skinless Chicken Breasts (about 2 lb): The chicken serves as the protein base of this chili. It’s cooked until tender, then shredded to absorb the flavors of the broth and spices.; Low Sodium Chicken Broth (2 cups): This forms the liquid base of the chili, providing a savory depth of flavor while keeping the dish light.; Canned White Kidney Beans (19oz): Also known as cannellini beans, these add a creamy texture and subtle flavor, making the chili hearty and satisfying.; Canned Corn (12oz): Corn adds a sweet crunch that contrasts beautifully with the creamy broth and tender chicken.; Canned Green Chiles (4.3oz): These mild chiles bring a gentle heat and tangy flavor that brighten up the chili.; Tabasco Green Sauce (1 teaspoon): This sauce adds a sharp, spicy kick that enhances the chili’s overall flavor profile.; Chili Powder (1 teaspoon): A classic spice that adds warmth and depth to the dish without overpowering the other flavors.; Onion Powder (½ teaspoon): This provides a subtle, savory flavor that blends seamlessly with the other spices.; Salt (½ teaspoon): Enhances all the flavors and ensures the chili is perfectly seasoned.; Cream Cheese (4 oz, room temperature): The secret to the chili’s creamy texture, it melts into the broth to create a rich, smooth consistency.; Corn Starch (1 tablespoon) & Water (1 tablespoon): This mixture helps to thicken the chili if desired, giving it a more substantial, stew-like texture.

If you’re looking for a comforting, hearty meal that’s packed with flavor, this Creamy White Chicken Chili is the perfect dish for you. It’s a delightful twist on the classic chili, with tender chicken, creamy broth, and a mix of beans, corn, and green chiles, all brought together with a touch of spice. Whether you’re making it for a cozy weeknight dinner or a gathering with friends, this dish is sure to be a hit.

Why You’ll Love This Recipe

This Creamy White Chicken Chili is a versatile and satisfying meal that’s both easy to make and deeply flavorful. The combination of shredded chicken, creamy broth, and the slight heat from the green chiles and Tabasco sauce creates a rich and comforting dish. It’s also a quick recipe that comes together in just over 30 minutes, making it ideal for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. Plus, it’s a great way to use up pantry staples like canned beans and corn.

Ingredients Overview

Let’s take a closer look at the ingredients that make this dish so special:

Boneless Skinless Chicken Breasts (about 2 lb): The chicken serves as the protein base of this chili. It’s cooked until tender, then shredded to absorb the flavors of the broth and spices.
Low Sodium Chicken Broth (2 cups): This forms the liquid base of the chili, providing a savory depth of flavor while keeping the dish light.
Canned White Kidney Beans (19oz): Also known as cannellini beans, these add a creamy texture and subtle flavor, making the chili hearty and satisfying.
Canned Corn (12oz): Corn adds a sweet crunch that contrasts beautifully with the creamy broth and tender chicken.
Canned Green Chiles (4.3oz): These mild chiles bring a gentle heat and tangy flavor that brighten up the chili.
Tabasco Green Sauce (1 teaspoon): This sauce adds a sharp, spicy kick that enhances the chili’s overall flavor profile.
Chili Powder (1 teaspoon): A classic spice that adds warmth and depth to the dish without overpowering the other flavors.
Onion Powder (½ teaspoon): This provides a subtle, savory flavor that blends seamlessly with the other spices.
Salt (½ teaspoon): Enhances all the flavors and ensures the chili is perfectly seasoned.
Cream Cheese (4 oz, room temperature): The secret to the chili’s creamy texture, it melts into the broth to create a rich, smooth consistency.
Corn Starch (1 tablespoon) & Water (1 tablespoon): This mixture helps to thicken the chili if desired, giving it a more substantial, stew-like texture.

Kitchen Equipment Needed

To make this Creamy White Chicken Chili, you’ll need the following kitchen equipment:

Dutch Oven or Soup Pot: A 3-4 quart pot is perfect for cooking the chili. It ensures even heat distribution, which is essential for simmering the chicken and melding all the flavors together.
Cutting Board and Knives: For cutting the cream cheese and shredding the cooked chicken.
Mixing Tools: A wooden spoon or spatula to stir the chili as it cooks and to incorporate the cream cheese smoothly.

Step-by-Step Preparation Guide

Here’s how to make this delicious Creamy White Chicken Chili:

Cook the Chicken: Start by placing the chicken breasts and chicken broth into your Dutch oven or soup pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let the chicken simmer for about 15 minutes, or until it’s cooked through and tender.
Shred the Chicken: Once the chicken is done, remove it from the pot and place it on a large cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the remaining broth.
Add the Vegetables and Spices: Stir in the canned white kidney beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt. Make sure everything is well mixed and evenly distributed throughout the pot.
Incorporate the Cream Cheese: Cut the cream cheese into small cubes to help it melt faster and more evenly. Add the cubes to the pot, cover, and let the chili simmer over medium heat for about 10 minutes, stirring occasionally to ensure the cream cheese melts completely and blends into the broth.
Thicken the Chili (Optional): If you prefer a thicker chili, mix the corn starch with water to create a slurry. Stir this into the pot and let the chili cook for another 2-3 minutes until it reaches your desired consistency.
Serve: Ladle the chili into bowls and serve with your favorite toppings. Popular options include additional Tabasco sauce for extra heat, tortilla chips for crunch, diced avocado, lime wedges, salsa, shredded cheese, and sliced jalapeños.

Common Mistakes to Avoid

Overcooking the Chicken: Keep an eye on the chicken while it simmers. Cooking it too long can make it tough and dry. Once it’s just tender, remove it from the pot and shred it.
Not Melting the Cream Cheese Completely: Ensure the cream cheese is fully melted and incorporated into the broth. If it’s not mixed in well, the chili can have a lumpy texture instead of a smooth, creamy consistency.
Skipping the Thickening Step: If you like a thicker chili, don’t skip the corn starch slurry. It helps to give the chili a hearty, stew-like texture that’s incredibly satisfying.

How to Customize Your Chili

This recipe is incredibly versatile, allowing you to tailor it to your preferences:

Add More Vegetables: Boost the nutritional content by adding diced bell peppers, zucchini, or even a handful of spinach.
Spice it Up: Increase the heat by adding more Tabasco sauce, fresh jalapeños, or a dash of cayenne pepper.
Change the Protein: If you’re out of chicken, try using turkey, ground beef, or even tofu for a different twist.
Make it Dairy-Free: Substitute the cream cheese with a dairy-free alternative, such as coconut cream or a plant-based cream cheese, to make the chili suitable for those with dietary restrictions.

Serving and Presentation Tips

To make your Creamy White Chicken Chili look as good as it tastes, consider these serving suggestions:

Garnish: Top each bowl with vibrant, fresh ingredients like chopped cilantro, diced avocado, or sliced green onions. These add color and contrast to the creamy base.
Side Dishes: Serve the chili with warm cornbread, tortilla chips, or a simple green salad to complement the rich flavors.
Serving Vessels: Use rustic bowls or even bread bowls for a cozy, inviting presentation. You can also serve the chili in small cups or mugs for a party or buffet-style meal.

How to Store and Reheat Leftovers

If you have any leftovers, store them properly to enjoy later:

Storage: Transfer the chili to an airtight container and refrigerate for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.
Freezing: You can also freeze the chili for up to 3 months. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place the chili in a pot over medium heat, stirring occasionally until heated through. If it has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

Frequently Asked Questions

Can I make this chili ahead of time?
Yes, this chili is perfect for making ahead. In fact, it often tastes better the next day as the flavors have more time to meld together. Store it in the refrigerator and reheat when ready to serve.

How can I make this chili spicier?
To kick up the heat, add more Tabasco sauce, include a chopped jalapeño or serrano pepper, or sprinkle in some cayenne pepper.

What can I serve with this chili?
Cornbread, tortilla chips, or a simple side salad are all great accompaniments to this chili. You can also serve it with rice or over baked potatoes for a more filling meal.

Can I use a different type of beans?
Yes, you can substitute the white kidney beans with other varieties like navy beans, great northern beans, or even chickpeas.

Conclusion

This Creamy White Chicken Chili is a comforting, flavorful dish that’s sure to become a favorite in your household. It’s easy to make, versatile, and packed with ingredients that everyone will love. Whether you’re serving it at a family dinner or bringing it to a potluck, this chili is guaranteed to impress.

Give this recipe a try, and don’t forget to share your results with us! If you enjoyed this recipe, subscribe to our blog for more delicious and easy-to-make dishes. Happy cooking!