Best White Chili Recipe: Creamy, Hearty & Packed with Flavor
White Chili is a cozy, comforting twist on classic chili, made with tender shredded chicken, white beans, and green chiles in a rich, creamy broth. It’s warm, hearty, and just the right amount of spicy—perfect for cold days, game nights, or anytime you want a satisfying one-pot meal. Quick to make and easy to customize, this white chili is a must-have in your comfort food rotation.
What Makes This Dish Special?
Unlike traditional chili, white chili skips the tomatoes and uses a creamy broth base that highlights mild green chiles and tender white beans. The flavor is rich without being heavy, and the texture is silky and comforting. You get the warmth of chili with a whole new flavor profile that’s just as satisfying. It’s also a great way to use up leftover chicken and pantry staples.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 2 cups cooked, shredded chicken
- 2 (15 oz) cans white beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and pepper, to taste
- 3 cups chicken broth
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- Optional toppings: shredded cheese, avocado, tortilla strips, chopped cilantro, lime wedges
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the garlic and green chiles, and cook for another minute.
2. Build the Base
Add the shredded chicken, white beans, cumin, oregano, chili powder, salt, and pepper. Stir to combine and coat everything with the spices.
3. Simmer
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for about 15–20 minutes, stirring occasionally.
4. Make It Creamy
Reduce the heat to low. Stir in the sour cream and heavy cream, mixing until fully incorporated and warmed through. Do not boil after adding the dairy.
5. Serve
Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or crusty bread.
Variations
- Spicier Version: Add jalapeños or use hot green chiles.
- Thicker Chili: Mash a portion of the beans before adding for a creamier texture.
- Veggie-Packed: Stir in corn, spinach, or zucchini during the simmer step.
- Cheesy Chili: Add a handful of shredded Monterey Jack or pepper jack before serving.
Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 5g
- Sugar: 2g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or in the microwave, stirring occasionally.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator and reheat gently.
My Cooking Experience
This White Chili recipe has become a staple for me when the weather cools down. It’s simple, filling, and always hits the spot. I’ve made it for family dinners and casual get-togethers, and it’s always a hit. I love how versatile it is—you can go spicy, cheesy, or veggie-heavy depending on what you have on hand. Plus, the leftovers are even better the next day.
Conclusion
Best White Chili is the perfect blend of comfort, flavor, and ease. It’s a creamy, hearty bowl of goodness that everyone loves—whether you’re feeding a crowd or meal prepping for the week. Once you try it, it’s bound to become one of your go-to soup recipes.
best white chili
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the garlic and green chiles, and cook for another minute.
- Add the shredded chicken, white beans, cumin, oregano, chili powder, salt, and pepper. Stir to combine and coat everything with the spices.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for about 15–20 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the sour cream and heavy cream, mixing until fully incorporated and warmed through. Do not boil after adding the dairy.
- Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or crusty bread.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or in the microwave, stirring occasionally.
