Creamy White Chicken Chili
This White Chicken Chili is the ultimate comfort food, blending tender shredded chicken with creamy broth, a mix of beans, corn, and savory seasonings. It’s a satisfying and flavorful dish perfect for cooler weather or anytime you’re craving something warm and hearty. Unlike traditional chili, this version has a lighter, creamy base made with half and half and softened cream cheese, giving it a rich, velvety texture that everyone will love.
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Whether you’re serving it for a family dinner or a cozy gathering, White Chicken Chili is easy to prepare and can be topped with all your favorite chili add-ons. It’s an absolute crowd-pleaser!
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Why You’ll Love This White Chicken Chili
- Rich and Creamy Texture: Half and half and cream cheese make it irresistibly smooth.
- Packed with Flavor: Seasoned with cumin, oregano, cayenne, and a dash of Worcestershire and hot sauce.
- Versatile Toppings: Customize each bowl with avocado, green onions, tortilla strips, or Fritos for added crunch.
- Easy to Make: Uses rotisserie chicken for a quick prep.
- Perfect for Leftovers: Tastes even better the next day, making it a great option for meal prep.
What You Need to Make Creamy White Chicken Chili
For ingredient quantities, see the recipe card below.
- Base Ingredients: Yellow onion, green onions, jalapeño, garlic, chicken stock, and half and half.
- Beans and Corn: Cannellini beans for creaminess and frozen corn for a touch of sweetness.
- Creaminess Boost: Softened cream cheese for a velvety texture.
- Seasonings: Worcestershire, Tabasco, cumin, oregano, and a mix of spices for warmth.
- Optional Toppings: Avocado, green onions, sour cream, tortilla strips, or Fritos.
How to Make Creamy White Chicken Chili
1
Sauté the Vegetables: In a large pot, melt the butter and sauté the onions, garlic, and jalapeño until softened.
2
Build the Base: Sprinkle flour over the sautéed veggies, then whisk in chicken stock and half and half. Add all seasonings, hot sauce, Worcestershire, and green chilies, and simmer for 10 minutes.
3
Add Beans and Chicken: Stir in the beans, shredded chicken, and corn. For extra creaminess, blend one can of beans before adding.
4
Incorporate Cream Cheese: Add cubed cream cheese, whisking as it melts. Simmer for at least 30 minutes to allow flavors to meld.
5
Serve and Top: Serve hot with your favorite toppings—avocado, green onions, sour cream, or crunchy tortilla strips.
Commonly Asked Questions
Can I make this chili ahead of time?
Yes! It’s great for meal prep and tastes even better the next day. Store in the fridge for up to 3 days.
How can I make it spicier?
Add extra jalapeño, cayenne pepper, or a splash of hot sauce for a little more heat.
Can I freeze White Chicken Chili?
Yes, it freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
What’s a good substitute for cream cheese?
You can substitute with a few tablespoons of heavy cream or Greek yogurt for a similar texture, though the flavor will be slightly different.
Creamy White Chicken Chili Recipe
Ingredients
- 1 yellow onion diced
- ½ bunch green onion diced
- 1 jalapeño deseeded and diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 6 cups chicken stock 1 Kitchen Basics stock and 1 Kettle & Fire stock recommended
- ⅓ cup half and half
- 2 cans cannellini beans or white chili beans drained
- 2 small bags frozen corn
- 2 rotisserie chickens shredded (reserve the juices)
- 8 oz cream cheese softened and cubed
Seasonings
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco hot sauce
- Salt and pepper to taste
- Pinch of red pepper flakes
- ½ teaspoon each: cumin oregano, ground mustard, cayenne pepper, chili powder
Optional Toppings
- Avocado diced
- Chopped green onions
- Sour cream
- Tortilla strips or Fritos
Instructions
- In a large pot, melt the butter over medium heat. Add the yellow onion, green onion, garlic, and diced jalapeño. Sauté for 5-7 minutes until softened.
- Sprinkle the flour over the sautéed vegetables and stir to coat, cooking for 1-2 minutes. Gradually whisk in the chicken stock and half and half, making sure there are no lumps. Add all the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a boil, then reduce to medium heat and let simmer for 10 minutes.
- Add the beans to the pot. For a thicker chili, blend one can of beans with an immersion blender before adding. Then, add the second can with whole beans.
- Stir in the shredded chicken, frozen corn, and cubed cream cheese. Bring the mixture to a gentle boil, whisking to help the cream cheese dissolve. Let cook for at least 30 minutes to develop flavors.
- Serve the chili hot, topped with your choice of garnishes like avocado, green onions, sour cream, and tortilla strips or Fritos for added crunch.
