How to Make the Best White Chicken Chili

When the weather starts to change and the cold begins to settle in, there is nothing better than a steamy bowl of chili; white chicken chili that is. Sure, your basic chili with tomatoes is good, but this white chicken chili is next level. It’s super easy to make and extremely comforting.

My white chicken chili recipe is perfectly spicy and simultaneously creamy for the perfect balance in every bite. I combine crunchy, fresh vegetables with creamy white beans, savory cheeses, and rich chicken broth for the perfect fall soup. Top it with extra sharp cheddar, a couple of tortilla chips, creamy avocado, and cilantro, and you got yourself the perfect, cozy bowl for any occasion.

This white chicken chili is a fast, easy, and healthy choice that’s great for a busy weeknight or easily doubled to feed a group. It’s even good enough to make for your next chili cook off! Whatever the moment, the next time there is a chill in the air, try my white chicken chili for a bowl full of comfort!

Suggested Drink Pairing:

The supreme pairing for this meal is a spicy margarita.

Ingredients:

2 chicken breasts, cubed

2 tablespoons of olive oil

1 onion diced

1 pepper diced

1/4 cup of pickled jalapenos diced, or 1 6 ounce can of green chilis

2 chili peppers, minced (optional)

2 cloves of garlic, minced

1 – 14 ounce can of white beans, drianed

1 – 6 ounce can of corn, drained

Juice of 1/2 lime

1/2 cup of cream cheese

4 cups of chicken stock, store bought or homemade

1 teaspoon of cumin

2 teaspoons of chili powder

salt and pepper to taste

Tortilla chips, avocado, cilantro, and shredded cheddar cheese to serve

Instructions:

1. In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the cubed chicken breasts and season with salt and pepper. Brown, stirring occasionally for about 5 minutes.
2. Add the onion, pepper, jalapenos or green chili and season with a little more salt and pepper. Cook for another 5 minutes before adding the garlic and chili (if using) and cooking for another minute.
3. Add the white beans, corn, lime juice, cream cheese, cumin, and chili powder. Stir occasionally, allowing the cream cheese to melt, about 2-3 minutes.
4. Add the chicken stock and bring the heat up to high. Bring the mixture to a boil and then reduce heat to low. Simmer for 20 minutes.
5. To serve, divide into bowls and top with tortilla chips, avocado, shredded cheddar, and cilantro.

If you like this recipe, be sure to check out my chicken tortilla soup – another crowd pleaser!