If you’re craving a serving of comfort in a bowl, you’re going to love this delicious and cozy White Chicken Chili recipe. So easy to make using rotisserie chicken, you can have dinner on the table in less than an hour!
If you’re looking for more easy homemade chili recipes like this one, be sure to also check out my recipe for Slow Cooker Bean Chili!
Get Cozy With This Creamy White Chicken Chili
Almost all of my favorite comfort foods come in bowls: soup, ice cream, chili… I could go on. I just love curling my hands around a warm (or cold!) bowl of something delicious. This white chicken chili has it all: comforting, easy to serve, and full of rich, creamy flavor!
This chili recipe is especially wonderful after busy days spent answering emails, cleaning, doing laundry, making conference calls and grocery shopping. When all I want is to cozy up with a hot meal that’s tasty, easy and filling, this white chicken chili is first to come to mind. You can make this chili as mild or as spicy as you’d like, and it always comes out tasting incredible.
What You’ll Need
As always, you’ll find the full ingredients list in the recipe card! In the meantime, here are the key ingredients for this easy white chicken chili:
- Chicken: You’ll need cooked and shredded chicken for this recipe. A rotisserie chicken works great, otherwise you can use pre-cooked or leftover chicken breast, too.
- Beans: I use Cannellini beans, but you can use other bean varieties like Great Northern beans if you prefer.
- Chicken Stock: Low sodium stock is best, as you can better control the saltiness of the chili.
- Aromatics: Diced onion, fresh garlic, canned green chilies, and jalapenos bring tons of flavor to this dish. I seed the jalapenos to cut down on the heat. Whether you seed them is totally up to you, and you can leave the seeds in if you prefer your chili on the hotter side. But fair warning: some chilies are hotter than others!
- Seasoning: I love the bold flavors of chili powder, ground cumin, cayenne pepper and salt in this chili.
- Cornmeal: Cornmeal is combined with milk to use as a thickener.
- Garnish: Chopped green onions, shredded mozzarella, and sour cream are a good place to start!
What Kind of Chicken is Best?
A rotisserie chicken is ideal for this recipe! It comes perfectly cooked and seasoned, and is easy to shred right away. You truly can’t beat it in terms of convenience!
Otherwise, any available boneless, skinless chicken breasts and chicken thighs will do the trick. Just cook them up and then use a pair of forks to shred the meat.
How to Make White Chicken Chili
In about 5 steps, you’ll have a beautiful bowl of warm and cozy chili! Here’s how to make this chicken chili on the stovetop:
Saute: First, saute the aromatics (onion, chilies, garlic, and spices) in a Dutch oven or heavy bottomed pot.
Combine the Ingredients: Add in the chicken, beans, and stock.
Cook: Bring the chili to a boil, and then reduce the heat and simmer.
Thicken: Stir in a mixture of milk and cornmeal and keep the chili simmering, finally removing it from the heat to set up a bit.
Serve: Ladle the chili into bowls, top with green onions, cheese and sour cream, and enjoy!
Tips for Success
- Don’t Hold Back on Toppings: You can really go all out when it comes to dressing up your chili. See my suggestions for chili toppings below!
- Use Different Proteins: You can easily make this recipe into a turkey chili or more traditional beef chili by swapping out your choice of meat. On the other hand, you can make this a vegetarian chili by substituting the meat with extra beans, like black beans (make sure to drain and rinse!).
- Mind the Heat Level: Some chili varieties have a tendency to become hotter as they cook. Unless you’re immune to spice, it’s best to err on the side of moderation when choosing and adding in your chilies. You can always add heat, but you can’t take it away!
This chili is so velvety and delicious, it’s just begging for your favorite toppings! Here are some chili toppings you can serve over this recipe to really take it to the next level:
- Tortilla chips
- Slices jalapenos
- Other shredded cheeses (like Monterey Jack or cheddar)
- Greek yogurt
- Diced bell peppers
I love serving this creamy white chicken chili with my all-time favorite Buttery Beer Bread. My husband and I always go back for seconds (OK, and maybe thirds). There are so many possibilities and ways to enjoy it!
- Keep things cozy and spicy and enjoy this chili with a side of Cheddar Jalapeño Cornbread.
- Rev up your game day or tailgate party with chicken chili served next to fun and easy appetizers! Try these Cheesy Turkey Sliders, Beef Empanadas, Hot Spinach Dip, and Hot Honey Butter Chicken Wings.
- Turn Taco Tuesday into a proper fiesta with Chicken Fajitas, Pork Carnitas, or Fish Tacos alongside this chili.
- Serve white chicken chili at a summer potluck with a light Watermelon Salad or Pasta Salad.
How to Store and Reheat Leftovers
You can keep this chili stored airtight in the fridge for up to 5 days. Warm up leftovers in the microwave or on the stovetop until hot and steaming.
Can I Freeze This?
Chili freezes easily for longer term storing! Store the chili in a freezer-safe container to keep frozen for up to 2-3 months. Allow the chili to thaw in the fridge overnight before reheating and serving!
More Comforting Chili Recipes
White Chicken Chili
- ¼ cup cornmeal
- ¼ cup milk
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 jalapenos, seeded and minced
- 4 cloves garlic, minced
- 1 8 oz can green chilies
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon kosher salt
- 4 cups chicken stock
- 3 cups cooked & shredded chicken, about 4 breasts
- 2 14 oz cans cannellini beans, rinsed and drained
- Green onions
- Mozzarella cheese
- Sour cream
- In a small bowl, whisk together cornmeal and milk. Set aside.
- In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeno, cooking until soft – about 5 minutes.
- Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.
- Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 15 minutes.
- Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes to thicken before serving.
- Divide among 4 bowls and top with green onions, mozzarella cheese and a dollop of sour cream! Enjoy!
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