This easy white chicken chili is a comfort food that comes together quickly. It has bite-sized pieces of chicken, a little heat from the green chiles, and a creamy finish thanks to the cream cheese. The chicken and cream cheese is the perfect counterpart to the beef and tomato-based chili. Many people have reported winning chili cookoffs with this recipe! As if it couldn't get any better, you can have it on the table in about 30 minutes.
try us No-fuss chili For a ground beef alternative that will knock your socks off, or go all beef, check out our No Beans Slow Cooker Texas-Style Chili.
Why our recipe?
- A spicy chicken chili full of a velvety chili flavor finished with green chiles and cream cheese.
- Ready in just 30 minutes, it makes the perfect weeknight comfort food.
- Serve it plain or top it with your favorite toppings like sour cream, shredded cheese, or diced avocado.
Feel free to make it your own by adding toppings of your choice. We're all about the shredded cheese and sour cream. This recipe is especially good with sliced Monterey Jack and diced avocado. You can serve it plain or load it up, either way, it's sure to hit the spot.
Material notes
- Boneless skinless chicken breasts: You can also use boneless thighs if you prefer darker meat. Cut them into bite-sized pieces and trim off any fat.
- white onion: White onions have a pungent flavor, but yellow onions also work.
- Celery: dice or pieces.
- Green bell pepper: You can technically use any color, but green is the color of choice for this color.
- garlic: Fresh mince has significantly better flavor than the ground variety so we always recommend fresh mince. The jar will still work if you have it.
- Spices: If you prefer a milder chili, you can reduce or omit the cayenne pepper.
- Chicken broth: Use low-sodium broth because it gives you more control over the seasoning.
- White cannellini beans: These creamy beans are perfect for chili, but you can substitute with great northern beans or white navy beans.
- Frozen corn: We prefer frozen for the best flavor and texture. You can use canned corn. Just be sure to drain it.
- Chopped green chilies: If you want a spicy kick, you can opt for hot green chiles or add canned diced jalapeños.
- cream cheese: Remember to cut it into cubes so that it melts evenly.
- Fresh cilantro: If you are not a fan of coriander, you can leave it out or replace it with chopped green onion.
Thick pepper
As written, this chili has a thinner, more soup-like broth. If you prefer a heartier, thicker chili, there are a few easy ways to adjust the consistency.
Mash the cannellini beans about half Before adding to the pot – this releases their natural starches and thickens the broth as it cooks.
Stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and let it simmer for a few minutes. If you want it thicker, you can add more slurry until it reaches your desired consistency.
Serving advice
This chili is delicious on its own, but the right sides and toppings can take it to the next level. Serve hot corn bread or butter Biscuits– Perfect for dipping flavored broths. And you can never go wrong serving chili with tortilla chips for dipping.
When it comes to toppings, try shredded Monterey Jack or cheddar cheese, diced avocado, sour cream, and fresh or Pickled Jalapenos All great choices. Hit it with a squeeze of lime juice for an extra pop of flavor.
Storage and reheating instructions
Keep in fridge Leftover chili in an airtight container for up to 3 days.
Reheat in a saucepan Cook over medium heat, stirring occasionally, until heated through, about 5-7 minutes. To reheat in microwave, Place in a microwave-safe bowl and heat in 30-second increments, stirring occasionally for even heating.
More bowls of comfort food…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
