Close up of white chicken chili garnished with avocado, cheese, and tortilla strips.
American Recipes, Chicken, Dinner, Soups

White Chicken Chili

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There is nothing better than Homemade White Chicken Chili. Made with shredded chicken, hearty beans, and a creamy white broth. Combined with the perfect blend of herbs and spices to make perfect chili recipe. Always a crowd favorite for dinner.

Two bowls of white chicken chili ready to be served.

It’s official we have entered chili season! I love this time of year because I get to make delicious soups and chilies. Hands down this creamy white chicken chili is one of my favorite fall recipes. It has so much flavor and will warm you up on a cold fall day.

The only thing you need to complete this meal is yummy bread. I love to serve it with my Sweet Jalapeno Cornbread. On nights that I am in a hurry, I like to make it with Garlic Knots. Both are perfect to soak up the last little bit of chili in the bottom of the bowl.

White Chicken Chili Ingredients

  • Shredded Chicken
  • Butter
  • Yellow Onion
  • Garlic
  • Chicken Broth
  • Great Northern Beans
  • Green Chilies
  • Corn
  • Black Pepper and Salt
  • Cumin
  • Oregano
  • Chili Powder
  • Cayenne Pepper
  • Cilantro
  • Plain Cream Cheese
  • Half and Half
All the ingredients needed to make creamy white chicken chili.

How To Make White Chicken Chili

  • Heat the butter in a large pot over medium-high heat. Add in onions and saute 4-5 minutes or until they become translucent. Move onions to the outer edge of the pot and saute garlic for 1 minute.
  • Add chicken broth, green chilies, corn, salt, black pepper, cumin, oregano, chili powder, cayenne pepper, and cilantro. Mix well and bring to a boil. Then lower temp and simmer for 10 minutes.
  • Drain and rinse both cans of beans. Dump one can of beans into the pot. Then dump one can of beans into a food processor and puree until smooth. Then add pureed beans into the pot. Mix well and simmer for 10 minutes.
  • Add in the shredded chicken and stir well. Then simmer for 10 minutes.
  • Cut cream cheese block into ¾ inch chunks. Then spread evenly over the top of the chili. Then pour half and half in and mix well. Simmer for an additional 5 minutes or until cream cheese has completely melted. Then stir in cream cheese until well incorporated.
  • Garnish with fresh chopped cilantro and serve with your favorite toppings. Enjoy!

Best Toppings

Really you can put just about any type of toppings the you like on this yummy chili. But here are some of my favorites.

  • Chopped bacon bits
  • Fresh chopped cilantro
  • Tortilla strips
  • Sliced jalapenos
  • Slice avocados
  • Hot sauce
  • Sour cream
  • Frito’s or tortilla chips
  • Grated cheese- My favorites are Monterey Jack or Pepper Jack. But a Mexican blend or cheddar taste yummy too.
Close up of white chicken chili garnished with avocado, cheese, and tortilla strips.

White Chicken Chili

There is nothing better than Homemade White Chicken Chili. Made with shredded chicken, hearty beans, and a creamy white broth. Combined with the perfect blend of herbs and spices to make perfect chili recipe. Always a crowd favorite for dinner.
5 from 2 votes
Prep Time 8 mins
Cook Time 40 mins
Total Time 48 mins
Course Main Course
Cuisine American
Servings 6
Calories 205 kcal

Ingredients
  

  • cups shredded rotisserie chicken
  • 1 tbsp unsalted butter
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 3 cups low sodium chicken broth
  • 2 15 oz great northern beans (drained and rinsed)
  • 2 4 oz cans diced green chilies (mild)
  • cups canned or frozen corn (drained if canned)
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 tsp cumin
  • ½ tsp oregano
  • ¾ tsp chili powder
  • ¼ tsp cayenne pepper
  • 2 tbsp fresh cilantro (chopped)
  • 6 oz plain cream cheese (softened)
  • ¼ cup half and half

Instructions
 

  • Heat the butter in a large pot over medium-high heat. Add in onions and saute 4-5 minutes or until they become translucent. Move onions to the outer edge of the pot and saute garlic for 1 minute.
  • Add chicken broth, green chilies, corn, salt, black pepper, cumin, oregano, chili powder, cayenne pepper, and cilantro. Mix well and bring to a boil. Then lower temp and simmer for 10 minutes.
  • Drain and rinse both cans of beans. Dump one can of beans into the pot. Then dump one can of beans into a food processor and puree until smooth. Then add pureed beans into the pot. Mix well and simmer for 10 minutes.
  • Add in the shredded chicken and stir well. Then simmer for 10 minutes.
  • Cut cream cheese block into ¾ inch chunks. Then spread evenly over the top of the chili. Then pour half and half in and mix well. Simmer for an additional 5 minutes or until cream cheese has completely melted. Then stir in cream cheese until well incorporated.
  • Garnish with fresh chopped cilantro and serve with your favorite toppings. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 205kcalCarbohydrates: 5.3gProtein: 18.7gFat: 11.2gSaturated Fat: 5.3gCholesterol: 78mgSodium: 988mgPotassium: 474mgSugar: 1gVitamin A: 260IUVitamin C: 10.5mgCalcium: 68mgIron: 0.9mg
Keyword White Chicken Chili
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