Ready to warm up with a bowl of comfort? White chicken chili is the ultimate cozy meal, perfect for busy weeknights or weekend gatherings. We’ve gathered 28 mouthwatering variations that are easy to make and packed with flavor. Whether you crave classic simplicity or bold new twists, there’s a recipe here to delight every taste bud. Let’s dive in and find your new favorite!
Creamy White Chicken Chili with Avocado
Kindly, as the afternoon light fades, I find myself drawn to the gentle warmth of this chili, a comforting embrace in a bowl that feels like a quiet conversation with autumn itself.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
For the chili:
– 4 cups chicken broth
– 2 (15 oz) cans great northern beans, drained and rinsed
– 1 (4 oz) can diced green chilies
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
For finishing:
– 1 cup heavy cream
– 1 ripe avocado, diced
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb diced chicken breasts and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
4. Add 1 chopped onion and cook for 4-5 minutes until translucent and softened.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth, 2 cans drained great northern beans, 1 can diced green chilies, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne pepper.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
8. Tip: Simmer with the lid slightly ajar to prevent boiling over while still retaining moisture.
9. Stir in 1 cup heavy cream and heat through for 3-4 minutes until warmed but not boiling.
10. Remove from heat and season with salt to taste.
11. Tip: Let the chili rest for 5 minutes off the heat before serving to thicken slightly.
12. Ladle into bowls and top with 1 diced avocado and 1/4 cup chopped cilantro.
Offering a velvety texture from the cream and beans, each spoonful balances mild heat with the cool, buttery richness of avocado, making it perfect for serving alongside warm cornbread or over a bed of cilantro-lime rice for a heartier meal.
Slow Cooker White Chicken Chili with Beans
Cradling a warm bowl of this chili feels like wrapping yourself in a soft blanket on a crisp autumn afternoon. It’s a gentle, hands-off dish that simmers patiently, filling the kitchen with comforting aromas while you go about your day. Each spoonful is a cozy embrace, perfect for those moments when you need a little quiet nourishment.
Ingredients
For the chili base:
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can white beans, drained and rinsed
– 1 (4 oz) can diced green chilies
– 4 cups low-sodium chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
For finishing:
– 1/2 cup heavy cream
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Place 1 lb boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Add 1 medium diced yellow onion and 2 minced garlic cloves over the chicken.
3. Pour in 1 drained and rinsed 15 oz can of white beans and 1 undrained 4 oz can of diced green chilies.
4. Sprinkle 1 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and 1/2 tsp salt evenly over the ingredients.
5. Tip: To prevent the beans from becoming mushy, layer them above the chicken rather than mixing everything at once.
6. Carefully pour 4 cups of low-sodium chicken broth into the slow cooker, avoiding disturbing the layers.
7. Cover with the lid and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
8. Tip: Resist lifting the lid during cooking to maintain consistent temperature and moisture.
9. Use two forks to shred the chicken directly in the slow cooker.
10. Stir in 1/2 cup heavy cream and 1 tbsp lime juice until fully incorporated.
11. Tip: Add the cream at the end to prevent curdling and preserve its rich texture.
12. Ladle the chili into bowls and garnish with 1/4 cup chopped fresh cilantro.
Yielding a velvety, creamy broth with tender shreds of chicken, this chili has a subtle warmth from the cumin and a bright finish from the lime. The beans add a soft, hearty bite that contrasts beautifully with the smooth texture. For a creative twist, serve it over a baked potato or with a side of crusty bread for dipping into the flavorful broth.
Spicy White Chicken Chili with Jalapeños
Nestled in the quiet of my kitchen, I find myself drawn to the gentle simmer of this chili, a comforting embrace on days that call for warmth. It’s a dish that unfolds slowly, much like the turning of autumn leaves, inviting reflection with each stir and scent that fills the air. There’s something deeply soothing in its simplicity, a reminder that the best meals often come from patience and care.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 large onion, diced
– 2 jalapeños, seeded and minced
– 3 cloves garlic, minced
For the chili:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 (15 oz) cans white beans, drained and rinsed
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– Salt to taste
For serving (optional):
– Fresh cilantro, chopped
– Lime wedges
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced jalapeños and 3 minced garlic cloves, cooking for 1 minute until fragrant.
4. Add 1 lb chicken pieces and cook for 6-8 minutes, turning occasionally, until no longer pink.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 2 cans drained white beans, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne pepper.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Ladle the chili into bowls and garnish with fresh cilantro and lime wedges if desired.
But what truly captivates me is the way the tender chicken melds with the creamy beans, each spoonful offering a subtle heat from the jalapeños that builds gently without overwhelming. The texture is wonderfully hearty yet light, perfect for savoring slowly with a slice of crusty bread or alongside a simple green salad for contrast.
Instant Pot White Chicken Chili with Corn
Comforting and quietly simmering, this chili emerges from the pressure cooker with a gentle warmth that feels like a soft blanket on a crisp autumn afternoon. It’s a dish that invites reflection, each spoonful a blend of simplicity and depth, perfect for those moments when you crave nourishment without fuss.
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
For the chili:
– 4 cups chicken broth
– 2 (15-ounce) cans white beans, drained and rinsed
– 1 (4-ounce) can diced green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For finishing:
– 1 cup frozen corn
– 1/2 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until it shimmers, about 2 minutes.
2. Add 1 diced medium yellow onion and sauté until translucent, about 4 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced cloves garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add 1 pound cubed chicken breasts and cook until no longer pink on the outside, about 3 minutes, turning pieces for even browning.
5. Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
6. Add 2 drained and rinsed cans of white beans, 1 can diced green chilies, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes, allowing natural pressure release for 10 minutes before quick releasing any remaining pressure.
8. Carefully remove the lid and stir in 1 cup frozen corn and 1/2 cup heavy cream, letting it heat through for 2 minutes on the “Keep Warm” setting.
9. Fold in 1/4 cup chopped fresh cilantro just before serving to preserve its bright color and fresh flavor.
Lusciously creamy with a subtle kick, the tender chicken and beans meld into a velvety broth that’s punctuated by sweet corn niblets. Serve it topped with a dollop of sour cream or a sprinkle of shredded Monterey Jack cheese for an extra layer of richness, perfect alongside crusty bread for dipping into its comforting depths.
Southwestern White Chicken Chili with Cilantro
Vividly, the warmth of autumn settles in, and I find myself craving something that comforts both body and soul—a gentle simmer on the stove, filling the kitchen with the earthy aroma of cumin and the bright freshness of cilantro. This Southwestern white chicken chili is my quiet refuge, a dish that whispers of cozy evenings and shared stories, blending tender chicken with creamy beans and a hint of spice that lingers just long enough to feel like a gentle embrace.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
For the seasoning and liquid:
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp smoked paprika
– 4 cups chicken broth
– 1 (15 oz) can white beans, drained and rinsed
– 1 (4 oz) can diced green chilies
For finishing:
– 1/4 cup fresh cilantro, chopped
– 1/2 cup heavy cream
– Salt, to taste (optional, as needed)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced medium onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced cloves garlic and cook for 1 minute until fragrant, being careful not to burn it for optimal flavor.
4. Add 1 lb cubed chicken breasts and cook for 6-7 minutes, turning pieces occasionally, until no longer pink on the outside.
5. Sprinkle in 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp smoked paprika, stirring to coat the chicken and onions evenly for 1 minute to toast the spices.
6. Pour in 4 cups chicken broth, 1 can drained white beans, and 1 can diced green chilies, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes, stirring halfway through, to allow flavors to meld and chicken to become tender.
8. Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh cilantro, heating for an additional 2 minutes until warmed through but not boiling to prevent curdling.
9. Taste and add salt if desired, then remove from heat.
Zesty and creamy, this chili offers a velvety texture with tender chunks of chicken and beans, while the cilantro adds a fresh, herbal note that cuts through the richness. Serve it topped with extra cilantro or a dollop of sour cream for a comforting twist, perfect for savoring slowly on a crisp fall day.
White Chicken Chili with Roasted Peppers
Vividly recalling the warmth of autumn evenings, I find myself drawn to the comforting embrace of a simmering pot, where tender chicken and roasted peppers mingle in a creamy, gentle broth that soothes the soul and awakens the senses with every spoonful.
Ingredients
For roasting peppers and preparing chicken:
– 2 large poblano peppers
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– ½ tsp salt
For the chili base:
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– ¼ cup all-purpose flour
– 4 cups low-sodium chicken broth
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 (4 oz) can diced green chiles
For finishing:
– 1 cup whole milk
– 1 cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
– 2 tbsp lime juice
Instructions
1. Preheat your oven to 450°F.
2. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and blackened in spots.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel the skins off the peppers, remove the stems and seeds, and dice the flesh into ½-inch pieces.
5. Season the chicken breasts with ½ tsp salt.
6. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
7. Add the chicken breasts and cook for 6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
8. Transfer the chicken to a cutting board and let rest for 5 minutes before shredding it with two forks.
9. In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
10. Add the minced garlic, 2 tsp cumin, and 1 tsp oregano, and cook for 1 minute until fragrant.
11. Sprinkle ¼ cup flour over the onion mixture and cook for 2 minutes, stirring constantly, to form a roux.
12. Gradually whisk in 4 cups chicken broth until smooth and bring to a simmer.
13. Add the shredded chicken, diced roasted peppers, drained cannellini beans, and diced green chiles to the pot.
14. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
15. Stir in 1 cup whole milk and 1 cup shredded Monterey Jack cheese until the cheese is fully melted and incorporated.
16. Remove from heat and stir in ¼ cup chopped cilantro and 2 tbsp lime juice.
The creamy broth clings lovingly to each tender piece of chicken, while the roasted peppers add a subtle smokiness that dances with the bright lime and fresh cilantro. Serve it topped with extra cheese and a dollop of sour cream, or alongside warm cornbread for dipping into every last bit.
Lemon-Garlic White Chicken Chili
Floating through the quiet afternoon, I find myself drawn to the warmth of the stove, where simple ingredients transform into something deeply comforting. This lemon-garlic white chicken chili feels like a gentle embrace, with its bright citrus notes and savory garlic weaving through creamy beans and tender chicken. It’s the kind of meal that slows time, inviting reflection with every spoonful.
Ingredients
– For the chicken: 1 lb boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the base: 1 tbsp olive oil, 1 medium onion (diced), 4 cloves garlic (minced), 1 jalapeño (seeded and minced), 1 tsp ground cumin, 1/2 tsp dried oregano
– For the chili: 4 cups chicken broth, 2 (15 oz) cans cannellini beans (rinsed and drained), 1/4 cup fresh lemon juice, 1/4 cup heavy cream, 1/4 cup chopped fresh cilantro, salt to taste
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper, then add to the pot.
4. Cook the chicken for 6-7 minutes per side, until internal temperature reaches 165°F and the exterior is golden brown.
5. Remove the chicken from the pot and set aside on a cutting board to rest for 5 minutes before shredding.
6. Reduce the heat to medium and add another 1 tbsp olive oil to the same pot.
7. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent.
8. Stir in the minced garlic, minced jalapeño, 1 tsp cumin, and 1/2 tsp oregano, cooking for 1 minute until fragrant.
9. Pour in 4 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
10. Add the rinsed cannellini beans and bring the mixture to a gentle simmer.
11. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.
12. Shred the rested chicken using two forks and add it to the pot.
13. Stir in 1/4 cup fresh lemon juice and 1/4 cup heavy cream, heating through for 2-3 minutes without boiling.
14. Fold in 1/4 cup chopped cilantro and season with additional salt if needed.
15. Evenly distributing the beans and chicken while stirring helps achieve a consistent texture.
Effortlessly, this chili settles into a creamy yet brothy consistency, with the lemon cutting through the richness and the garlic lending a warm, aromatic depth. Serve it topped with extra cilantro or a dollop of Greek yogurt for a cool contrast, and let it cradle you in its soothing, layered flavors.
White Chicken Chili with Bacon Bits
Beneath the crisp autumn sky, I find myself craving something warm and comforting, a bowl that whispers of cozy evenings and simple joys. This white chicken chili, with its tender bites and smoky bacon, feels like a gentle hug on a cool day.
Ingredients
For the base:
– 1 tbsp olive oil
– 4 slices bacon, chopped into 1/4-inch pieces
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the chili:
– 2 (15 oz) cans white beans, drained and rinsed
– 4 cups chicken broth
– 1 (4 oz) can diced green chilies
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/2 cup heavy cream
– Salt to taste
For garnish:
– 1/4 cup fresh cilantro, chopped
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup sour cream
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 4 slices chopped bacon and cook for 6-8 minutes, stirring occasionally, until crispy and browned.
3. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving drippings in the pot.
4. Add 1 lb cubed chicken breasts to the pot and cook for 5-7 minutes, turning pieces once, until no longer pink on the outside.
5. Tip: Do not overcrowd the pot to ensure even browning and better flavor development.
6. Add 1 diced yellow onion and sauté for 4-5 minutes until translucent and softened.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
9. Add 2 cans drained white beans, 1 can diced green chilies, 1 tsp ground cumin, and 1/2 tsp dried oregano.
10. Bring the mixture to a boil over high heat, then reduce to a simmer.
11. Cover and cook for 20 minutes at a gentle simmer, stirring occasionally.
12. Tip: Simmering with the lid on helps retain moisture and meld the flavors together beautifully.
13. Stir in 1/2 cup heavy cream and cooked bacon bits, then simmer uncovered for 5 more minutes.
14. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
15. Tip: Taste and adjust seasoning at the end for a perfectly balanced dish.
16. Ladle the chili into bowls and top with 1/4 cup chopped cilantro, 1/2 cup shredded Monterey Jack cheese, and a dollop of sour cream.
Gently, this chili settles into a creamy, hearty texture with the beans offering a soft bite against the tender chicken. The smoky bacon and mild green chilies create a warmth that lingers, perfect for serving alongside crusty bread or over a bed of rice to soak up every last drop.
Healthy White Chicken Chili with Quinoa
Warmth fills the kitchen as I stir this pot, the gentle simmer of white beans and tender chicken creating a comforting rhythm that feels like a quiet conversation with the stove. It’s the kind of meal that wraps you in coziness, with quinoa adding a subtle nuttiness and extra nourishment to each spoonful.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
For the chili:
– 4 cups low-sodium chicken broth
– 1 (15 oz) can white beans, drained and rinsed
– 1/2 cup uncooked quinoa, rinsed
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (optional)
For finishing:
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breasts and cook for 6-7 minutes, turning pieces occasionally, until no longer pink.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to incorporate any browned bits for deeper flavor.
6. Add 1 can drained white beans, 1/2 cup rinsed quinoa, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne pepper if using.
7. Bring the mixture to a boil, then reduce heat to low and cover the pot.
8. Simmer for 20 minutes, stirring once halfway through, until quinoa is tender and has released its tiny spirals.
9. Remove from heat and stir in 1/4 cup chopped cilantro and 1 tbsp lime juice.
The quinoa gives it a pleasantly grainy texture that contrasts with the creamy beans, while the lime brightens the earthy spices—try topping it with a dollop of Greek yogurt for a cool, tangy twist.
Smoky White Chicken Chili with Chipotle Peppers
Often, on days when the air turns crisp and the light fades early, I find myself craving something deeply comforting yet gently spirited. This smoky white chicken chili, with its whispers of chipotle, feels like a quiet conversation with autumn itself—a warm embrace in a bowl that soothes as much as it satisfies.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
For the chili:
– 2 cans (15 oz each) white beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp adobo sauce from the can
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup fresh cilantro, chopped
– 1/2 cup sour cream
– Salt, to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breasts and cook for 6-8 minutes, turning pieces occasionally, until no longer pink.
5. Tip: For deeper flavor, let the chicken develop a light golden sear before moving to the next step.
6. Pour in 4 cups chicken broth, scraping the bottom to release any browned bits.
7. Add 2 minced chipotle peppers, 1 tbsp adobo sauce, 1 tsp cumin, and 1/2 tsp oregano.
8. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Stir in 2 cans drained white beans and simmer for another 10 minutes.
10. Tip: For a creamier texture, lightly mash some beans against the pot side with a spoon.
11. Remove from heat and stir in 1/4 cup chopped cilantro and 1/2 cup sour cream until fully incorporated.
12. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
13. Tip: Allow the chili to rest for 5 minutes off heat before serving to let flavors meld beautifully.
A velvety richness from the sour cream balances the smoky heat of the chipotles, while the beans add a comforting heartiness. Serve it topped with extra cilantro or a dollop of cool Greek yogurt, perhaps with a side of crusty bread for dipping into its deeply flavorful broth.
One-Pot White Chicken Chili with Cheese
Unwinding into the quiet rhythm of a Tuesday afternoon, I find myself drawn to the gentle simmer of something comforting on the stove. There’s a certain solace in the way the aromas of white chicken chili begin to fill the kitchen, wrapping the space in warmth and anticipation. It’s a dish that feels like a soft exhale, perfect for these early autumn days when the light starts to fade a little sooner.
Ingredients
For the base and aromatics:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
For the chili:
– 4 cups chicken broth
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (4 oz) can diced green chilies
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (optional)
For finishing:
– 1 cup shredded Monterey Jack cheese
– 1/4 cup heavy cream
– Salt, to taste
– Fresh cilantro, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn them.
4. Add 1 lb cubed chicken breasts to the pot and cook for 6-7 minutes, turning pieces occasionally, until no longer pink on the outside.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 2 cans drained cannellini beans, 1 can diced green chilies, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne pepper if using.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
8. Uncover and stir in 1 cup shredded Monterey Jack cheese until fully melted and incorporated into the broth.
9. Pour in 1/4 cup heavy cream and stir gently to combine, being careful not to break the beans.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed after tasting.
11. Ladle into bowls and garnish with fresh cilantro leaves before serving.
Knowing how the creamy broth clings to each tender bean and piece of chicken makes every spoonful feel like a hug. The subtle heat from the green chilies lingers just enough to warm you from within, while the melted cheese adds a richness that balances the lightness of the broth. I love serving it with a side of crusty bread for dipping, or even topping it with a dollop of sour cream for an extra layer of comfort.
White Chicken Chili with Lime and Tomatoes
Warmth fills the kitchen as I stir this pot, the gentle simmer of chicken and tomatoes creating a comforting rhythm that feels like a quiet conversation with the past. The bright scent of lime cuts through the richness, reminding me of summer evenings when time seems to stretch endlessly. It’s a dish that holds both simplicity and depth, much like the memories we gather around the table.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium onion, diced
– 2 cloves garlic, minced
For the chili:
– 4 cups chicken broth
– 2 (15 oz) cans white beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
For finishing:
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– Salt, to taste (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 lb cubed chicken breasts and cook for 6-8 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns properly rather than steaming.
4. Add 1 diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add 2 cans drained white beans, 1 can undrained diced tomatoes, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne pepper.
8. Bring the mixture to a boil over high heat, then reduce to a simmer.
9. Cover and simmer for 20 minutes, stirring occasionally, to allow flavors to meld.
10. Tip: Simmering with the lid on helps retain moisture and deepen the chili’s flavor.
11. Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro.
12. Taste and add salt if desired, starting with 1/4 tsp and adjusting as needed.
13. Tip: Adding lime juice at the end preserves its bright, fresh flavor.
Just ladled into bowls, this chili offers a velvety texture from the softened beans, punctuated by tender chicken and bursts of tomato. The lime adds a zesty lift that balances the subtle heat, making each spoonful both comforting and invigorating. Serve it with a sprinkle of extra cilantro or a dollop of cool sour cream for a delightful contrast.
Keto-Friendly White Chicken Chili
Gently simmering on the stove, this keto-friendly white chicken chili offers a comforting embrace on crisp autumn evenings, its creamy texture and subtle spices whispering of cozy moments spent indoors. I find myself returning to this recipe whenever I need warmth that nourishes both body and soul, a simple yet deeply satisfying bowl that feels like a quiet conversation with the season. Each spoonful carries the tender richness of chicken and the gentle heat of green chilies, a harmony that soothes without overwhelming the senses.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chilies
For the broth and creaminess:
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– Salt to taste
For garnish:
– 1/4 cup fresh cilantro, chopped
– 1 avocado, sliced
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Avoid overcrowding the pot to ensure the chicken browns evenly rather than steaming.
4. Add diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.
5. Stir in the can of diced green chilies and cook for 1 minute to blend the flavors.
6. Pour in 4 cups chicken broth, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
8. Tip: Simmering uncovered allows the broth to reduce slightly, intensifying the chili’s flavor without thickening agents.
9. Stir in 1 cup heavy cream and 1 cup shredded Monterey Jack cheese until the cheese is fully melted and incorporated, about 3-4 minutes.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed after tasting.
11. Tip: Add the cream and cheese off the heat to prevent curdling, returning to low warmth only to melt gently.
12. Ladle the chili into bowls and garnish with fresh cilantro and avocado slices.
13. Always serve immediately for the best texture and warmth.
A velvety richness coats each tender piece of chicken, while the subtle kick from green chilies and cayenne lingers just enough to awaken the palate without overpowering it. For a creative twist, try serving it over roasted cauliflower florets or alongside a crisp, simple salad to balance the creaminess, making each bite a quiet celebration of autumn’s gentle shift.
Herb-Infused White Chicken Chili with Thyme
Zephyrs of thyme and simmering broth whisper through the kitchen, inviting a quiet afternoon of gentle cooking. This herb-infused white chicken chili offers comfort in every spoonful, a warm embrace on crisp autumn days. Let’s begin with the ingredients, thoughtfully grouped for ease.
Ingredients
– For the base: 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced)
– For the chicken and broth: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 4 cups chicken broth, 1 tsp ground cumin, 1/2 tsp dried oregano
– For thickening and flavor: 2 tbsp all-purpose flour, 1 (15 oz) can cannellini beans (drained and rinsed), 1 (4 oz) can diced green chilies
– For finishing: 1/2 cup heavy cream, 2 tbsp fresh thyme leaves, salt to taste (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced medium onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb chicken breast pieces and cook for 6 minutes, turning occasionally, until no longer pink on the outside.
5. Sprinkle 2 tbsp all-purpose flour over the chicken and stir for 1 minute to coat evenly.
6. Pour in 4 cups chicken broth gradually, stirring constantly to prevent lumps.
7. Add 1 tsp ground cumin, 1/2 tsp dried oregano, 1 can drained cannellini beans, and 1 can diced green chilies.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Stir in 1/2 cup heavy cream and 2 tbsp fresh thyme leaves, and simmer for another 5 minutes.
10. Remove from heat and let stand for 2 minutes before serving.
Mellow and creamy, this chili cradles tender chicken and beans in a thyme-kissed broth, perfect for ladling into bowls with a sprinkle of extra herbs. Serve it alongside crusty bread for dipping, or top with a dollop of sour cream to contrast the gentle heat.
Conclusion
Whether you’re craving classic comfort or bold new flavors, these 28 white chicken chili recipes offer endless inspiration for cozy meals. We hope you find a new family favorite among these delicious variations! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
