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My sister-in-law’s all-time family favorite recipe made with pantry staples is the Best White Chicken Chili recipe. It has so much flavor, protein, and the best creamy broth for a delicious and easy dinner recipe.
Make this amazing chili recipe for busy weeknights, to warm up on chili winter and fall days, or really whenever it sounds good!
I love that you can make this flavorful white chicken chili with simple ingredients like cooked chicken spices, and beans and you will have a hearty meal all in the Dutch oven.
Ingredients for the Best White Chicken Chili:
- Oil: use olive oil or avocado oil in the pan
- Onion: use either a white onion or a yellow onion chopped
- Garlic: fresh minced garlic is always best, but you can also use minced garlic from the container
- Seasonings: be sure to use chili powder, cumin, salt, black pepper, and oregano for the best flavor
- Beans: I like to get cans of great northern beans and drain and rinse them for this creamy white chicken chili
- Protein: be sure to have your boneless skinless chicken breasts cooked and diced ahead of time
- Corn: I like to use sweet yellow corn kernels but it is optional
- Chilies: add a little spice with a can of diced mild green chiles
- Cooking liquid: you will need to use chicken broth to get the best texture in this classic chili recipe
- Butter: use unsalted softened butter when preparing this creamy chili
- Thickener: you will use all-purpose flour to thicken up this white bean chicken chili
- Cream: to get the creamy sauce you will need to add whipping cream or heavy cream to this chili
- Optional toppings: add some shredded cheddar cheese, fresh cilantro, or lime juice for topping
How to make the Best White Chicken Chili:
Warm the oil in a large, heavy saucepan over medium heat.
Add the onion and garlic and sauté, stirring often, for 7 minutes.
Stir in the chili powder, cumin, and oregano, and sauté for another minute.
Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering over low heat, partially covered, for 10 minutes.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. Add more broth to thin the chili, if desired.
Stir in the cream. Serve hot, topped with cheese, cilantro, and lime juice, and enjoy!
How to store leftovers for this easy chicken chili recipe:
Fridge: Pour the leftover chili into an airtight container and put it in the fridge and save it for up to 5 days.
Freezer: Put any remaining chili into a freezer-safe bag and store it in the freezer for up to 3 months.
Tips and tricks for making creamy chicken chili:
Can I use dried beans?
To keep the time it takes to make this traditional chili recipe on the shorter side, instead of using dry beans, I like to use cans of beans since they are ready to go and do not need to be soaked for a while.
Chicken to use:
For this recipe, you will need to have the chicken precooked ahead of time. This is a great way to use any leftover chicken or even a rotisserie chicken (shredded chicken) and add it to the chili.
Beans needed:
The recipe only calls for one type of canned beans, but you can have fun with it. Add more types or switch it out for your favorite beans. Here are a few suggestions:
- Black beans (yes even though this is a white chicken chili)
- Cannellini beans
- White pinto beans
More easy stove-top recipes:
- Rich and Creamy Tomato Pasta
- Cheeseburger Hash Brown Casserole
- 3 Ingredient Taco Mac
- 3 Ingredient One Pot Sausage Pasta
The Best White Chicken Chili
Equipment
Ingredients
- 3 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 3 15- oz cans great white northern beans drained and rinsed
- 3-4 chicken breasts cooked and diced
- 1 cup corn kernels optional
- 1 can diced green chilies
- 4 cups chicken broth
- 1/4 tsp salt
- 2 tbsp butter softened
- 1 1/2 tbsp flour
- pepper to taste
- 1/4 cup whipping cream
- shredded cheddar cheese cilantro, or lime juice for topping
Instructions
- Warm the oil in a large, heavy saucepan over medium heat.
- Add the onion and garlic and sauté, stirring often, for 7 minutes.
- Stir in the chili powder, cumin, and oregano, and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
- In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. Add more broth to thin the chili, if desired.
- Stir in the cream. Serve hot, topped with cheese, cilantro, and lime juice, and enjoy!
Nutrition
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
