White Chicken Chili

White Chicken Chili
I remember the first cool evening I made this White Chicken Chili — the house smelled of cumin and slow-simmered broth, the rain tapping on the window, and a favorite cardigan wrapped around my shoulders. It’s the kind of dish that turns simple ingredients into something deeply comforting, and it quickly became a reader favorite for its cozy fall vibes and weeknight ease. If you’re a home baker who loves seasonal treats and warm, inviting meals, this recipe will feel like a hug in a bowl. For another creamy chicken favorite to try when you’re in the mood for comfort, you might enjoy this creamy white chicken enchiladas that pair nicely with crusty bread.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional, to taste)
• 3 cups cooked, shredded chicken
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 cup frozen corn kernels
• 4 ounces cream cheese, softened
• 1 cup light sour cream or plain yogurt
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• Juice of 1 lime
  Optional garnishes:
• Sliced avocado, shredded cheese, tortilla strips, jalapeño slices, and a dollop of sour cream

Step-by-step instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, chili powder, and cayenne; cook for 30 seconds until fragrant.
2. Add liquids and beans: Pour in chicken broth, add the white beans and corn, and bring the pot to a gentle simmer.
3. Add chicken and simmer: Stir in the shredded chicken. Let the chili simmer on low for 15–20 minutes so flavors meld.
4. Make it creamy: Reduce heat to low and whisk in the softened cream cheese until smooth. Stir in sour cream (or yogurt) and lime juice. Heat through but do not boil to prevent curdling.
5. Season and finish: Taste and adjust salt and pepper. Stir in chopped cilantro. Serve hot with optional garnishes.
   For hands-off cooking, you can adapt this to a slow cooker by browning the onions and spices first, then transferring all ingredients to your slow cooker on low for 3–4 hours; if you like slow-cooked convenience, this method pairs well with other easy chicken dinners like my Asian crockpot orange chicken.

Tips for success

• Use warm, cooked chicken: Shredded rotisserie chicken or pre-cooked halal chicken is perfect and saves time.
• Prevent curdling: Add dairy on low heat and stir gently; avoid boiling once cream cheese or sour cream is added.
• Texture balance: Mash a few beans against the pot to thicken naturally without flour or cornstarch.
• Adjust spice gently: Start with less cayenne and increase at the end to suit your family’s heat preference.
• Make it ahead: Chili flavors deepen overnight—reheat gently on the stove or in the oven. If you’d like a crispy side or topping for texture contrast, try serving this alongside some crunchy appetizers like these air fryer chicken taquitos.

Possible variations

• Gluten-free: This White Chicken Chili is naturally gluten-free when you use gluten-free broth and verify canned beans; serve with gluten-free cornbread if desired.
• Vegetarian twist: Replace chicken with extra white beans and diced roasted cauliflower, and use vegetable broth.
• Streusel topping (savory): For a playful baked twist, top individual bowls with a savory cornmeal streusel (but keep it light—this is still a soup-style chili).
• Spicy or creamy versions: Boost heat with chopped chiles or chipotle, or add more cream cheese and a splash of heavy cream for an ultra-creamy finish.
• Flavor mashups: Add a smoky touch with a bit of smoked paprika or top with crisp bacon pieces for texture—this recipe pairs wonderfully with sweet-salty sides like bacon brown sugar chicken tenders when you’re hosting a casual fall spread. For a quick spicy appetizer pairing, consider bang bang chicken bites.

Storage recommendations

• Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
• Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat slowly on the stove over low heat, adding a splash of broth if it thickens too much. Avoid vigorous boiling after adding dairy to preserve a smooth texture.

Conclusion

Warm, cozy, and easy to adapt, this White Chicken Chili is a seasonal staple that brings comfort to chilly evenings and busy weeknights alike. For another take on this classic with great tips and tweaks, check out this helpful guide: White Chicken Chili (BEST EVER!) – Cooking Classy.

FAQs
Q: Can I make White Chicken Chili in a slow cooker?
A: Yes. Brown onions and spices first, then add all ingredients to the slow cooker on low for 3–4 hours. Add dairy during the last 15–30 minutes to avoid curdling.

Q: Is White Chicken Chili gluten-free?
A: The base recipe is naturally gluten-free when you use gluten-free broth and verify canned ingredients; serve with gluten-free sides if needed.

Q: How can I thicken White Chicken Chili without flour?
A: Mash a cup of the white beans against the side of the pot or simmer uncovered to reduce liquid slightly. Cream cheese also helps add body.

Q: Can I use leftover roasted chicken?
A: Absolutely. Leftover roasted or rotisserie chicken works great and saves time—just shred and stir in during the simmering step.

White Chicken Chili

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• Author: mateo
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A cozy, comforting White Chicken Chili perfect for chilly evenings and weeknight meals, featuring warm spices and creamy texture.

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional, to taste)
• 3 cups cooked, shredded chicken
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 cup frozen corn kernels
• 4 ounces cream cheese, softened
• 1 cup light sour cream or plain yogurt
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• Juice of 1 lime
• Optional garnishes: sliced avocado, shredded cheese, tortilla strips, jalapeño slices, and a dollop of sour cream

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Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, chili powder, and cayenne; cook for 30 seconds until fragrant.
2. Add liquids and beans: Pour in chicken broth, add the white beans and corn, and bring the pot to a gentle simmer.
3. Add chicken and simmer: Stir in the shredded chicken. Let the chili simmer on low for 15–20 minutes so flavors meld.
4. Make it creamy: Reduce heat to low and whisk in the softened cream cheese until smooth. Stir in sour cream (or yogurt) and lime juice. Heat through but do not boil to prevent curdling.
5. Season and finish: Taste and adjust salt and pepper. Stir in chopped cilantro. Serve hot with optional garnishes.

Notes

For hands-off cooking, use a slow cooker by browning the onions and spices first, then transfer all ingredients for 3–4 hours on low. Adjust spice levels to suit your preference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican