White Chicken Chili

This easy White Chicken Chili recipe is going to redefine your definition of comfort food with its creamy, savory flavors.

• Save

It is a protein packed, satisfying dish that will leave you feeling warm and fuzzy on the inside- just like the traditional chili. It is perfect as an easy and filling dinner option that you can whip up for your entire family on a cold winter night.

WHY YOU’LL LOVE THIS RECIPE

• One pot recipe: The dish comes together in just a single Dutch oven, which translates into less kitchen mess and cleanup afterwards!
• Super versatile: This white chicken chili is super creamy and rich, and packs in comforting ingredients, making it an absolute versatile dinner option.
• A total crowd pleaser: The chili is incredibly filling too, which makes it a great dish to whip up for some guests you have coming over.

• Save

WHITE CHICKEN CHILI INGREDIENTS

• Salted Butter
• Onion Powder
• Garlic
• Chicken Broth
• Salt
• Pepper
• Cumin
• Cayenne Pepper
• Cannellini Beans
• Great Northern Beans
• Corn
• Chicken
• Green Chilis
• Cream Cheese

*see recipe card for amounts

• Save

HOW TO MAKE WHITE CHICKEN CHILI

1. Using a Dutch oven on medium heat, melt butter then add garlic and cook for about a minute.
2. Add chicken broth, salt, onion powder, pepper, cumin, and cayenne pepper. 
3. Bring this mixture to a boil then allow to simmer for 15 minutes.   
4. Cut cream cheese into small chunks, then add to the chili.
5. Stir in both cans of beans, corn, chicken and chilis. 
6. Allow to simmer for another 15 minutes.

• Save

• Save

• Save

• Save

STORAGE AND REHEATING NOTES:

• Place into a well-sealed container. This white chicken chili may be kept in the fridge for up to 4 days. 
• If you’d like to keep it longer, you may place it into heavy-duty freezer bags and freeze for up to 4 months.

REHEATING INSTRUCTIONS:

The best way to reheat this dish is to microwave it, stirring it occasionally while you’re doing it.

You can also reheat it over the stovetop if you want to- just make sure you keep the heat low, so that the chicken and beans don’t end up burning.

• Save

HELPFUL TIPS & SUBSTITUTIONS:

I don’t care for spicy foods – is this chili spicy?

This recipe is a little spicy but if you leave out the cayenne pepper, it really isn’t.

I can’t find the beans required for this recipe.  What else could I use?

We like these beans because they are white, and the white chili looks nice.  But you could really substitute any canned beans.

I’ve heard before that beans need to be rinsed.  Do I need to drain and rinse the beans before adding them to the chili?

No, we want the liquid from the canned beans in this recipe.  It will really add to it.

• Save

Try Some of my other Favorite Chicken Recipes!

• Cashew Chicken
• Easy Orange Chicken Recipe
• Huli Huli Chicken

• Save

White Chicken Chili

---

1.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 8 Servings

Calories 325 kcal

Packed with creamy and spicy flavors, this white chicken chili recipe is sure to take your taste buds on a ride!

EQUIPMENT

• 1 Dutch Oven

INGREDIENTS

  

1x2x3x

• 1 Tablespoon Butter, salted
• 2 Tablespoons Onion Powder
• 2 cloves Garlic
• 4 cups Chicken Broth
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ½ teaspoon Cumin
• ¼ teaspoon Cayenne Pepper
• 15 ounce Cannellini Beans
• 15 ounce Great Northern Beans
• 15 ounce Corn, or approximately 2 cups of frozen corn
• 3 cups Chicken, (shredded & rotisserie is nice)
• 4 ounce Green Chilis
• 8 ounces Cream Cheese

Cook ModePrevent your screen from going dark

INSTRUCTIONS

• Using a dutch oven on medium heat, melt butter then add garlic and cook for about a minute.
• Add chicken broth, salt, onion powder, pepper, cumin, and cayenne pepper. Bring this mixture to a boil then allow to simmer for 15 minutes.
• Cut cream cheese into small chunks, then add to the chili.
• Stir in both cans of beans, corn, chicken and chilis.
• Allow to simmer for another 15 minutes.

NOTES

Notes: 

• In order to create a thicker chili, you may take ½ of one of the cans of beans and blend it in the blender.  Then stir it into the chili. 

Storage Instructions:

• Place into a well-sealed container.  Chili may be kept in the fridge for up to 4 days.
• If you’d like to keep it longer, you may place it into heavy-duty freezer bags and freeze for up to 4 months.

Reheating Instructions:

• The best way to reheat this dish is to microwave it, stirring it occasionally while you’re doing it.
• You can also reheat it over the stovetop if you want to- just make sure you keep the heat low, so that the chicken and beans don’t end up burning.

Other FAQ Suggestions:

• I don’t care for spicy foods – is this chili spicy? This recipe is a little spicy but if you leave out the cayenne pepper, it really isn’t.
• I can’t find the beans required for this recipe.  What else could I use? Yes, you could really substitute any canned beans.
• I’ve heard before that beans need to be rinsed.  Do I need to drain and rinse the beans before adding them to the chili? No, we want the liquid from the canned beans in this recipe.  It will really add to it.

NUTRITION

Serving: 8ServingsCalories: 325kcalCarbohydrates: 35gProtein: 16gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 960mgPotassium: 473mgFiber: 8gSugar: 4gVitamin A: 641IUVitamin C: 6mgCalcium: 119mgIron: 3mg

Course Dinner, Main Course

Cuisine American

Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles