Family Favorite White Chicken Chili Recipe (2024)

Jump to Recipe

This white chicken chili recipe is hearty, creamy, and full of your favorite Tex-Mex flavors.

It’s absolutely delicious and I dare you to try and eat just one bowl!

Family Favorite White Chicken Chili Recipe (1)

Table of Contents

  • Ingredients at a Glance
  • How to Make White Chicken Chili
  • Recipe Tips and FAQ’s
  • Crockpot Instructions
  • How to Store/Reheat
  • More awesome soup recipes:

Family Favorite White Chicken Chili Recipe

Welcome back to day two of soup week! Today I’m sharing a family favorite, white chicken chili recipe.

It’s one of those special family recipes that is requested every time the weather turns colder and just makes everyone happy. You know what I mean, right? That moment when you take a bite and it just warms your soul? Yep, that is exactly what this recipe does.

When I tell you this white chicken chili is frequently requested, I’m not kidding! Hubby loves it, kids love it and even my parents request this chili when they visit. And I don’t mind that request at all. ANY excuse I get to make this easy chicken chili I’m 100% fine with because this recipe is a snap to make.

Ok… Truth be told, this chicken chili is not exactly a new recipe to the blog, I’m just re-sharing it with new photos and answers to all the questions I get about making it.

This white chicken chili is one of the very first recipes I posted when I started this blog over 10 years ago. (I can’t believe it has been 10 years- time really does fly.)

What Exactly is White Chicken Chili Anyway?

As you probably know, a typical chili recipe is tomato-based and made with beef, but a white chili often uses white beans and chicken or pork and is seasoned with cumin, green chilis or jalapenos. Some white chilis are broth-based while others are creamy, like this recipe.

Family Favorite White Chicken Chili Recipe (2)

Ingredients in White Chicken Chili:

Want to give this White Chicken Chili recipe a try? Here are the ingredients at a glance. (Full ingredient list and the recipe can be found in the recipe card at the bottom of the post.)

  • Onion | White or yellow is fine for this recipe
  • Herbs and Spices | Garlic powder, Cumin, Oregano
  • Chicken | Either raw or precooked
  • Chicken broth
  • Cream of chicken soup
  • Diced green chilies
  • Mexi-corn | regular corn is fine. You can also use frozen corn.
  • Great northern beans
  • Evaporated milk | I reccomend Evaporated milk as it wont curdle in high heat, see more tips below about substitutions in the FAQ section.
  • Sour cream
  • Optional: cayenne or crushed pepper (optional for extra spice), Green onions, avocado, extra sour cream, tortilla strips, cilantro (whatever you like as additional garnish)

How to Make White Chicken Chili

You can find the printable recipe card at the bottom of this blog post.

  1. Heat oil in a large soup pot. Saute onions and spices for 3 to 4 minutes over med-high heat.
  2. If using raw chicken, add chicken and continue sauteing until chicken is cooked, another 4 to 6 minutes. (If using pre cooked chicken, you can add it in at the same time, just don’t cook it any longer.)
  3. Add broth, water and cream of chicken soup to pot, stir until the soup is completely mixed in.
  4. Add 2.5 cans of white beans, corn and diced green chili
  5. Puree 1/2 can of white beans in blender or food processor until smooth (you can add a bit of water if needed.) Add to puree to chili. (This is what thickens the chili, feel free to puree a bit more if a thicker chili is desired.)
  6. Turn up heat and bring to boil.
  7. Reduce heat, add evaporated milk and sour cream. Simmer for another 20 minutes or so. Chili will thicken as it cooks.
  8. Serve with your favorite toppings and enjoy!
Family Favorite White Chicken Chili Recipe (3)

White Chicken Chili Recipe Tips:

While I find this white chicken chili recipe easy, it’s probably because I’ve made it about half a dozen times. I know all the shortcuts and tricks to make it perfect for me and my crew.

I’ve gotten a few questions and comments over the years about this recipe, these are the most frequent:

FAQ’s

Is White Chicken Chili Low Carb?

I sometimes share low carb recipes, (I cycle off and on low carb eating) but, no, this recipe is not low carb. (Waaay too many beans to be low carb and I dare you to eat just one bowl, lol.) If you’re looking for a healthier or a lower carb version you could try these 3 soup/chili recipes:

  • Low Carb Green Chile Enchilada Soup
  • Lean and Green Crock Pot Chili
  • Southwest Chicken Chili – Crock Pot Style

Do I Have To Use Evaporated Milk To Make White Chicken Chili

No, you do not have to use Evaporated Milk. The main reason I use evaporated milk in my white chicken chili recipe is since evaporated milk has half its water removed, it is thicker and creamier than milk AND it is less likely to curdle than milk.

That being said, you can substitute half n half or milk in this recipe if you’d like. The flavor might be slightly less rich, you can fix that by adding a spoonful of better than bullion chicken base or maybe a bit more sour cream.) For best substitution results, use 3/4 cup of whole milk and 1/4 cup of half n half for every cup of evaporated milk needed.

How Spicy Is This White Chicken Chili Recipe?

This chicken chili recipe is on the mild side. I came up with this recipe for my family (and other Mom’s/ Grandmas’s with small children) so this version is toned down on the spicy scale.

This recipe is absolutely delicious, so don’t let that stop you from making it!

If you like a lot of heat in your Chicken Chili, feel free to turn it up a notch with jalapenos, cayenne, or red pepper flakes.

If I Make My Own White Beans For This Chili Recipe, How Many Cups Of Beans Do I Need?

I will occasionally cook a bag of dried beans for this recipe and freeze the leftover beans in 1 cup servings for later use. If you cook your beans from scratch, 6 cups of beans is the amount I usually set aside for this recipe.

Keep in mind you might need more salt and other spices if using home-cooked beans in this recipe, it just depends on how you originally seasoned the beans.

My White Chicken Chili Turned Out Too Watery, How Do I Fix It?

If your chili is too watery, you can thicken it up easily in two ways:

1, Use a fork and mash up more of the beans in the pot and then cook it for a few more minutes until chili is thicker.

2. Add a few tablespoons of cornstarch to a few tablespoons of water. Stir till the cornstarch is completely mixed in. Add the cornstarch mixture to the chili and bring it back to a simmer for a few minutes. Reduce heat and cook chili for a few more minutes until thicker.

Help, My Chili Is Too Thick!!!

You will find this chili will thicken quite a bit after it has cooled. To thin it out, transfer the chili back to a pot, then over medium heat, add more chicken broth a quarter cup at a time, till the desired consistency is reached.

Can I Use Pre-Cooked Chicken In This Recipe?

YES!!! Since I discovered my grocery store sells rotisserie chicken already pulled from the bone, that’s almost all I buy now. (The exception being when the store has bulk chicken breasts or thighs on sale. I can never pass up boneless chicken thighs on sale!)

If you choose to use pre-cooked chicken, you will still add the chicken to the pot after sauteing the onions and spices, just don’t saute the chicken any longer than it takes to make sure the chicken is thoroughly coated with the spices.

Family Favorite White Chicken Chili Recipe (4)

How to Make this White Chili Recipe in the Crockpot

ThisWhite Chicken Chili can also be made in a crockpot.

  • Add the onions, green chiles, raw chicken, spices, chilies, water, and broth to the crockpot.
  • Cook on low 5 to 6 hours.
  • Add beans, corn, and evaporated milk to the crockpot and cook an additional 30ish minutes. At the end of the cooking time, stir in the sour cream and heat another few minutes.
  • Serve with your favorite Toppings

Can I Freeze this White Chicken Chili Recipe

Yes, you can definitely freeze this White Chicken Chili. There are 2 ways to freeze it.

First option: Let chili cool significantly, package it up in 1 to 2 servings into a freezer bag, taking care to remove all the air from the bag.

Then when ready to eat, just microwave it on medium power until defrosted. Transfer to a bowl and continue to heat until warmed through.

Second option: (recommended) is to prepare the recipe up to step 7 (stop before adding milk sour cream) and remove the portion you wish to freeze and set aside.

With the remaining chili in the pot, reduce the amount of sour cream and milk, based on how much chili you removed (say you set aside half, reduce sour cream and milk by half) and finish cooking for tonight’s meal.

Allow the removed portion to cool and place in a freezer bag, taking care to remove all the air, and freeze.

When ready to use, put the frozen bag in the fridge in the morning to defrost. Then when ready to cook, place chili mixture in a soup pot, and heat to a simmer over medium heat.

Add the milk and sour cream and simmer for about 20 minutes. If at this point, you find the chili too thick for your liking, you can thin it out a bit with a bit of chicken broth.

Last but not least, definitely spice up this chili recipe to whatever spice level your taste buds want!

Make it mild, make it spicy, but most of all….just make it!

Family Favorite White Chicken Chili Recipe (5)

A few more awesomesoup recipes you might like:

  • Slow Cooker Corn and Sausage Chowder
  • Creamy Green Chile Enchilada Soup
  • Mac and Cheese Soup with Broccoli and Chicken
  • Easy Sausage and Bean Soup
  • Easy 20 Minute White Bean and Chicken Chili
Family Favorite White Chicken Chili Recipe (6)

Print

Family Favorite White Chicken Chili Recipe (7)

Family Favorite White Chicken Chili Recipe

★★★★★4.9 from 14 reviews

  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
Print Recipe

Description

This white chicken chili recipe is thick, creamy and full of your favorite Tex-Mex flavors. It’s absolutely delicious and I dare you to eat just one bowl!

Ingredients

Scale

  • 1 Tbs oil
  • 1 medium onion, diced
  • 1 1/2 Tsp. garlic powder
  • 1.5 Tsp cumin
  • 1 Tsp oregano
  • 1/4 Tsp cayenne or crushed pepper (optional for extra spice)
  • 2 large chicken breasts cut into cubes (24 ish oz)
  • 1 14 oz can chicken broth (or 1 3/4 cup)
  • 1 can cream of chicken soup
  • 1 cup water (or more if needed)
  • 1 7 oz can diced green chilies
  • 1 14 oz can mexi-corn (regular corn is fine)
  • 3 14 oz cans great northern beans; drained and rinsed
  • 1 12 oz can evaporated milk
  • 1 1/2 cups sour cream

Instructions

  1. Heat oil in a large soup pot. Saute onions and spices for 3 to 4 minutes over med-high heat.
  2. If using raw chicken, add chicken and continue sauteing until chicken is cooked, another 4 to 6 minutes. (If using pre-cooked chicken, you can add it in at the same time, just don’t cook it any longer.)
  3. Add broth, water, and cream of chicken soup to pot, stir until the soup is completely mixed in.
  4. Add 2.5 cans of white beans, corn, and diced green chili
  5. Puree 1/2 can of white beans in blender or food processor until smooth (you can add a bit of water if needed.) Add to puree to chili. (This is what thickens the chili, feel free to puree a bit more if a thicker chili is desired.)
  6. Turn up the heat and bring to boil.
  7. Reduce heat, add evaporated milk and sour cream. Simmer for another 20 minutes or so. Chili will thicken as it cooks.
  8. Serve with your favorite toppings and enjoy!

Don't miss any more posts!

Family Favorite White Chicken Chili Recipe (8)

Follow along on:

Feedly,Bloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!

About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Family Favorite White Chicken Chili Recipe (2024)

FAQs

What is the difference between chili and white chili? ›

White Chicken Chili is definitely not like your classic chili recipe, but that's what makes it so amazing. This chili has all the spices of a classic chili, but uses light beans, shredded chicken instead of ground meat, load of sweet corn, and has a creamy base instead of the classic tomato.

Why is my white chicken chili watery? ›

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

Why put sour cream on chili? ›

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

How do you thicken white chicken chili without cornstarch? ›

Adding quick oats to the chili is a healthy alternative to cornstarch and all-purpose flour. Add a tablespoon of quick oats to the chili and cook on medium-high heat. In about 3 minutes of cooking, they will absorb the excess liquid, giving you a thick, hearty chili.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

How to make chili more flavorful? ›

Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.

Why put cornmeal in chili? ›

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

What is a substitute for masa harina in chili? ›

If you don't have masa harina on hand you can use flour, cornmeal, cornstarch, or puree a can of beans. Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so.

What secret ingredient will deepen the flavor of your chili? ›

Coffee or Espresso: A cup of coffee can add a rich, earthy depth to your chili. The subtle bitterness of coffee perfectly complements the savory elements of the dish, creating a complex flavor profile.

What is the secret to really good chili? ›

Make sure to give your chili some heat by including jalapeños. Add in beef broth or beer (or both). Make sure to season with chili powder*, cumin, oregano, salt, and pepper. Maybe a little touch of smoked paprika if you want to introduce some smokiness to the dish.

What does cinnamon do for chili? ›

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

Does tomato paste go into chili? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning.

Will adding tomato paste thicken chili? ›

Depending on the concentration of your tomato paste, add 2 tablespoons to ¼ cup more, stir, and cook on medium for 30 additional minutes. The resulting chili should be richer, more tangy, and thicker.

What is a good substitute for cornmeal in chili? ›

Use tortilla chips: If you don't have cornmeal on hand, tortilla chips can make a good substitute as a thickener (though keep in mind that they will add more salt to the dish). Crush up a few chips and sprinkle them into the chili.

What is a substitute for white chili powder? ›

Green Chiles

One surprising white pepper powder substitute is green chile. These peppers actually have a very similar flavor profile to white pepper, making them an ideal substitute.

What are the different types of chili? ›

Common Chili Pepper Varieties (And Their Scoville Rating)
  • Bell Peppers: 0.
  • Poblano Pepper: 1,000 – 2,000.
  • Anaheim Pepper: 1,000 – 5,000.
  • Jalapeño Pepper: 2,500 – 8,000.
  • Serrano Pepper: 10,000 – 25,000.
  • Cayenne Pepper: 25,000 – 50,000.
  • Thai Pepper: 50,000 – 100,000.
  • Habanero Pepper: 100,000 – 350,000.
Apr 2, 2024

What is the use of white chilli? ›

Use white chili to elevate your tomato-based preparations, whether it's a fresh pasta sauce or a pizza topping. It will add a touch of heat without compromising the freshness of the tomatoes. Incorporate white chili into more exotic dishes like curries, Asian stir-fries, or marinades for meats and fish.

What qualifies as a chili? ›

According to merriam-webster.com, it is a thick sauce of meat and chilies (peppers). Beyond that, it's up to the chef, and participants in the Vineyard's annual Big Chili Contest benefit for the Red Stocking Fund have their own opinions. Some argue that meat is essential, and that beans have no place in a true chili.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Nathanael Baumbach

Last Updated:

Views: 5826

Rating: 4.4 / 5 (75 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Nathanael Baumbach

Birthday: 1998-12-02

Address: Apt. 829 751 Glover View, West Orlando, IN 22436

Phone: +901025288581

Job: Internal IT Coordinator

Hobby: Gunsmithing, Motor sports, Flying, Skiing, Hooping, Lego building, Ice skating

Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.